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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Tom Kha Gai, the Rustic Way

By on March 12, 2013 in She Deglutenizes, She Rants and Muses, She Simmers, She Thais

Tom Kha Gai
Yesterday afternoon, as I was hacking up a chicken with a cleaver to make this pot of Tom Kha Gai, my mind wandered off to one of my older posts on Serious Eats on chicken massaman curry and the comments it had elicited (which I find very educational). That had led to this impromptu post.

One of the biggest culture shocks I experienced during the first few months in the United States had nothing to do with differences in terms of language (though that was — still is — a challenge), the use of symbols and figures of speech (I’d learned along the way how to handle that), or etiquette.

It was the bonelessness and skinlessness of meat dishes I noticed. Continue Reading →

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Baked Salmon in Lime-Coconut Cream Sauce (ปลาแซลมอนอบกะทิ)

By on February 6, 2013 in She Bakes, She Deglutenizes, She Thais, Uncategorized

Baked Salmon in Lime-Coconut Cream Sauce (ปลาแซลมอนอบกะทิ)
You see, I just posted something on the blog a couple of days ago, and I should have waited a few days to publish another post. Ideally, this post would have featured a recipe for something sweet — a dessert, perhaps — because I just posted a savory recipe. Also, since the last post was a seafood recipe, posting another seafood recipe right after could make it look like I’m seafood-bombing my readers. But since this blog is driven by very little forethought and a lot of giddiness, this is what you get.

I took this photo just seconds after I’d taken the fish out of the oven. Look closely and you may notice that the cream sauce was still bubbling. I had to tell you about this baked salmon. And I had to tell you now.

Continue Reading →

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