Somebody asked me a couple of weeks ago what my favorite Thai vegetable was. Based on his loud “Huh?”, I guess he wasn’t prepared for my answer, “Lotus stems.”
Before we get to lotus stems and what can be made with them, let’s talk about the incredible versatility of lotus. How incredible is the incredibly versatility of the incredibly versatile lotus? Very incredible — you know, this … incredibly versatile lotus. Continue Reading →
This post had been sitting in my draft folder since the first quarter of 2012. Originally, I wanted to post it on May 5th, 2012. However, for reasons too boring to get into, that didn’t work out, and the post that went up on that day turned out to be baked pork tenderloins with gravy, coconut rice, and carrot som tam instead. So I waited for the next best timing: the end of 2012. As you can see, that didn’t work out either. But it doesn’t matter.
Why those dates? Well — and this is a lot sillier than you think — the reason is because the year 2012 CE is the year 2555 in Buddhist Era. This means May 5th, 2012 is numerically written 5-5-55 (๕-๕-๕๕, if you’re going to get all ultra-traditional about it). Now, if you’re familiar with Thai txt-speak, you know that with the Thai word for 5 being “ha” (ห้า*), 555 (hahaha) is the same as LOL. And the key to understanding what I’ve been yapping about is this: these Chinese doughnut holes, each of which displays a gaping “mouth,” are known in Thailand as ‘laughing doughnuts‘ (ขนมหัวเราะ).
Having said that, I’m sure I can’t be the only one who thinks these look more like Pac-Man doughnuts, right?
In 2011, I ended the year with a post on the things that I liked (and still do); In 2012, I’m doing the same thing. The randomness which you saw from last year’s post? It’s here too. Anyway, for what it’s worth, here they are: the most memorable food items of 2012, presented in the most random fashion.
T, what can I say? You’re a precious gem of a friend, and I love you truly. K, knowing you has been a privilege and joy. Thank you for your generosity, kind spirit, and genuine character. I’ve learned a lot from you about life and food. You both have made this year so wonderful. Thank you.
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Introducing THE EPESTLE
Bury Me in Nam Phrik: Mike Sula’s Exploration of Thai Relishes (Plus Salted Soybean-Pork Rind Relish Recipe)
Food and Cooking in Thai TV Dramas, Love Destiny, 17th Century Siam, and Crispy Noodle-Wrapped Pork Dumplings
A Simple Thai Dipping Sauce
Northern Thai Rice Noodle Soup with Pork Ribs, Dried Cotton Flowers, and Tomatoes (Khanom Jin Nam Ngiao)
How to Prepare Rice Vermicelli (Khanom Jin) from Dried Noodles
How to Prepare Pomelos for Thai Pomelo Salad
