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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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Lime-Honey-Lemongrass Slush

By on June 30, 2013 in She Churns, She Deglutenizes, She Thais, She Uncooks, She Veges

Lime_honey-Lemongrass Slush
We’re still very much in the middle of the Thai Grilled Chicken Series. So far we’ve got:
Part One – What? The Chicken Sauce Is More Famous Than the Chicken?: Introduction
Part Two – The Basics of Thai Grilled Chicken
Part Three – Mom’s Lemongrass Grilled Chicken
Part Four – Southern Thai Sweet-and-Sour Curry-Basted Grilled Chicken
Part Five – Smoked Soy-Honey-Rum Cornish Game Hens

But you’ve got to wash all those barbecued chickens down with something, right? Thai iced tea with lime is always great in the summer. However, I thought I would introduce to you the refreshing beverage from one of the restaurants in Bangkok which I frequent whenever I’m in town: Taling Pling’s lime-honey-lemongrass slush.

This is not the official recipe from the restaurant. This is my own recipe which leads to a similar end product.

Note: Our tastes may be different and the limes in your area may taste different from the limes in my area, so be sure to adjust the amount of honey and lime juice to taste. This recipe is highly customizable. Continue Reading →

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Stir-Fried Pumpkin with Eggs (ผัดฟักทองใส่ไข่)

By on April 16, 2013 in She Deglutenizes, She Fries, She Thais, She Veges

20130416-pumpkin-stir-fry
This may look like nothing special, but the fact that this no-frills home-style dish is a rice-curry shop staple in Bangkok tells you a lot.

Kabocha squash, also known as Japanese pumpkin, is the best choice of pumpkin/squash for this, in my opinion. The flavor is mild and sweet. Its low moisture content makes the texture dense and starchy, yet soft and fluffy — almost like chestnut. The skin, once cooked, becomes soft enough to eat as well. (In fact, I could have left the pumpkin skin on when I made this.) Any type of pumpkin or squash that becomes soft and watery once cooked will not be appropriate here.

Stir-fried pumpkin with eggs is easy and quick to make and requires only six common ingredients. This is a perfect weeknight meal. Continue Reading →

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