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Spicy Duck Salad (ลาบเป็ดอีสาน) Isan-style by Bangkok Royal Restaurant in Lyon, France

By on July 28, 2013 in She Deglutenizes, She Explores, She Interviews, She Thais, She Tosses, Uncategorized

Thai spicy duck salad by Bangkok Royal Restaurant in Lyon, France
Three of my colleagues who were in Lyon, France, last week, decided to try out Bangkok Royal, said to be one of the best Thai restaurants in the city. They were so impressed with the dinner that they went back the next day to interview the owner and the chef. Here’s the scoop, composed by me according to their account. ~ Leela

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Rabbit Massaman Curry (แกงมัสมั่นกระต่าย): Making Thai Food in Lyon Part Four

By on July 19, 2013 in She Braises, She Deglutenizes, She Remixes, She Simmers, She Thais

Croix Rousse Market - Making Thai Food in Lyon
Another trip to Croix Rousse Market in Lyon, France, resulted in an impromptu dinner of rabbit massaman curry aka something I had never thought I would get to write about let alone make. That’s what happen when you send multiple people to the market and end up with different miscellaneous ingredients for you to put together in an almost Stone Soup style.

With some coconut milk, massaman curry paste, and fish sauce in the cupboard, I was able to turn the cuisses de lapin, some tiny potatoes smaller than the tip of my thumb, and some fresh spring onions from the market into a simple and hearty dinner for 4 in about an hour — plenty of time left for us to go get a good spot around Le Jardin des Plantes where you can get a good view of the Bastille Day fireworks in Lyon. Continue Reading →

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Apricots in Iced Syrup (แอปริคอตลอยแก้ว): Making Thai Food in Lyon Part Three

By on July 11, 2013 in She Deglutenizes, She Explores, She Thais, She Veges

Apricots in Iced Syrup
I’m still making Thai food in Lyon just for fun (I’m eating French food every day too, so don’t worry about me). After a simple mixed vegetable stir-fry and a duck curry, I’m turning France’s delicious fruits into a loy kaew (ลอยแก้ว RTGS: loi kaeo), a Thai iced dessert that I make all the time even in sub-zero weather.

What is great about loy kaew is the freedom it gives you in terms of your fruit of choice. In general, most fruits that are non-starchy, hold their shape well and don’t turn the syrup cloudy are good loy knew candidates. If they’re also sour or sweet and sour, that’s even better. The process is also easy: it’s just a matter of preparing the fruit (i.e. peel and pit/deseed it, if applicable, then cut it into bite-sized pieces) and cooking it very gently in a syrup infused with whatever strikes your fancy — most commonly jasmine or ylang-ylang flowers. Continue Reading →

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