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Naem Khao Tod (แหนมข้าวทอด) by Spoon Thai Restaurant, Chicago

By on September 26, 2011 in She Deglutenizes, She Explores, She Interviews, She Rants and Muses, She Thais, She Tosses

 

When I was talking to Khun Wanna, owner of Spoon Thai restaurant in Chicago, my main objective was to get from her the recipe for (Yam) Naem Khao Tod [1] which apparently is a favorite among hard-core Thai food lovers in Chicago many of whom gather virtually to express their love for this restaurant and this dish on LTHForum. Well, that objective was achieved.

But my conversation with Khun Wanna also touched on many issues pertinent to Thai food as found in the US, how a restaurant must walk the delicate line between serving food that we Thais consider good and food that will appeal to the non-Thai palate and ensure profitability, etc. It was very interesting and made me think about things. However, to relay all that to you in this post will only detract from the attention which this great dish so richly deserves. Therefore, I’ll keep all that for a later time.

This post is dedicated to my awesome readers in Chicago.
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Spicy Salad of Boiled Pork Sausage (ยำหมูยอ)

By on August 9, 2011 in She Deglutenizes, She Tosses, She Uncooks

One of my guilty pleasures is a plate of warm jasmine rice topped with slices of Vietnamese-style boiled pork sausage, seared to a crisp on the outside, and a generous drizzling of homemade Thai Sriracha sauce. Not much nutrient; lots of satisfaction, especially when I can get high quality pork sausages.

Not all brands are great; some are truly awful (and it’s not like my standard is that high …). This one you see here, for example, has great texture but absolutely no flavor. The only thing to do is to yam it, i.e. turn it into a spicy Thai salad. You can’t coax any flavor into the sausage itself; it’s a lost cause. You can, however, make the most of the uncooperative sausage by tossing it with fresh summer on-the-vine tomatoes at their peak, sweet Vidalia onions, some crunchy celery, and the Thai refreshing lime-fish sauce-chilli dressing.

Have this as an appetizer with a cold pale ale, or serve it as an entrée with rice. Continue Reading →

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Thai Green Mango Salad with Grilled Shrimp and Cashews (ยำมะม่วงกุ้งย่าง)

By on February 9, 2011 in She Grills, She Thais, She Tosses

Thai Green Mango Salad with Grilled Shrimp by SheSimmers.com

For this batch, I grilled my shrimp with the shells on; this explains the absence of grill marks.

This is just something I threw together for lunch the other day. The ingredients are so perfect together. Having said that, there’s lots of room to play around with this no-recipe recipe. Grilled scallops or cuttlefish would make a great substitute for the shrimp. I can also see small pieces of white fish, lightly-battered and deep-fried, in this in lieu of the grilled seafood (the end result would closely mimic the much-loved yam pla-duk fu). Cashew is the best nut for this salad, but peanut would be nice also.

Just for kicks, add a tablespoon of nam prik pao to it. Continue Reading →

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