Archive | She Veges RSS feed for this section

My Book – Simple Thai Food: Classic Recipes from the Thai Home Kitchen

Simple Thai Food by Leela Punyaratabandhu
Remember when the Zealous Water Buffalo told you many months ago that I was writing a book? Well, it’s done. Simple Thai Food: Classic Recipes from the Thai Home Kitchen won’t be available until around mid-May, but if you preorder it now, you will be among the first people to get it.

That’s not all, if you preorder the book now, you will be given access to a video tutorial on how to make red curry from scratch, from the homemade paste to the finished dish. I do not intend on making this video public on the blog or elsewhere, at least within the next year or so. So it will be available immediately to only the early birds among you and no one else. So, please be sure to keep the email confirmation from your bookseller of choice (Amazon, Barnes & Noble, IndieBound, iBooks, and Google Books) when you preorder.

You have until Thai New Year (April 13) to do so which is when I will tell you how to redeem your gift.

But first, let me tell you a bit about the book so you know what you’re investing in. In keeping with the theme of simplicity, I will sum up this book into one sentence. Continue Reading →

Comments are closed

Thai Tea Cheesecake with Chocolate Crumb Crust from The Heart of the Plate: A Tribute to Mollie Katzen

Thai Tea Cheesecake from The Heart of the Plate by Mollie Katzen
This post is about three things: a wonderful dessert, a great new book, and how the work of one woman—Mollie Katzen is her name—put me on the path that had led to this blog. I’ll address them one by one, in that order.

The Dessert:
I used to say that I didn’t think tea and tangy cultured dairy products belonged together. This cheesecake has proven me wrong.

This is an easy dessert to make. There’s no baking involved. And it is delicious. Continue Reading →

Comments are closed

Vinegar with Pickled Chilies (น้ำส้มพริกดอง)

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 →

Comments are closed