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Stir-Fry of Flowering Garlic Chives and Pork (ผักไม้กวาดผัดหมู)

By on August 21, 2013 in She Fries, She Thais, Uncategorized

Stir-fried Garlic Chives with Pork
If you have had pad thai as it’s made in Thailand, you are already aware of the unfailing presence of the main aromatic ingredient and a side garnish/crudité: the leaves and tender stalks of garlic chives. And if you regularly wander the streets of Bangkok a little further beyond pad thai stalls, chances are you have seen or tasted Chinese steamed chive dumplings or fried chive cakes wherein the leaves of Chinese chives are used. Continue Reading →

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Vinegar with Pickled Chilies (น้ำส้มพริกดอง)

By on August 16, 2013 in She Deglutenizes, She Drizzles and Smears, She Jams and Pickles, She Stocks a Thai Pantry, She Thais, She Uncooks, She Veges

Vinegar with Pickled Chilies
To allow you to season your noodles to taste, noodle shops in Thailand always provide a seasoning caddy containing different condiments which they deem appropriate for the types of noodles which they offer. This is because most noodle dishes in Thailand are seasoned moderately when they leave the cook’s hand — it’s intentional — so that you can season your meal further to suit your taste. Vinegar with pickled chilies is almost always among these condiments which the people in Thailand consider essential to their noodle experience. Continue Reading →

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Grilled Mekhong Baby Back Ribs with Thai Sweet Chili Sauce (ซี่โครงหมูแช่เหล้าย่างกับน้ำจิ้มไก่)

By on August 7, 2013 in She Deglutenizes, She Drizzles and Smears, She Grills, She Thais, Uncategorized

Grilled Baby Back Ribs with Thai Sweet Chili Sauce
This recipe is from one of my uncles who loves cooking with alcohol but does not drink. Pretty much every bottle of alcohol he purchases is for the purpose of cooking or baking, not imbibing. But just by looking at this booze cabinet, there’s no way to tell that you could get this man to give you — a perfect stranger — his date of birth, address, social security number, and the name of his first pet with just a pitcher of draught beer. But it’s true.

He’ll probably set aside his usual bashful humility and tell you also what a great, awe-shum *hic*, fantaaaashtic cook *hic* he is. This is true as well. His grilled baby back ribs, fragrant with the quintessential Thai marinade ingredients plus a very faint something-something (hint: it begins with b and ends with ooze), back up that hiccupy claim.

If you don’t have Mekhong, use any dark rum or whisky. Continue Reading →

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