Grilled Turmeric Chicken (ไก่ย่างขมิ้น)

By on July 25, 2012 in She Deglutenizes, She Grills, She Thais

 

I’m still traveling, eating, discovering new places somewhere away from home. And it will be several more days before I can get back into the kitchen to cook something. In the meantime, may I please invite you to go over to Serious Eats for this turmeric grilled chicken aka “train grilled chicken”? It’s really good. One of my favorite recipes, in fact.

This grilled chicken is flavorful enough to stand on its own, but if you feel that it needs a little something, a bowl of Thai sweet chili sauce or jaew might make things more interesting. Add a batch of warm sticky rice and perhaps a plate of Som Tam to make a complete meal.

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Scallop-Orange-Cucumber Salad (ยำหอยเชลล์กับส้มและแตงกวา)

By on July 22, 2012 in She Deglutenizes, She Fries, She Thais, She Tosses

 

If you have made green mango salad with grilled shrimp and cashew or Chinese sausage (kun chiang) and cucumber salad, you already know how to make most Thai salads, including this one. In fact, I bet by this time you’re already a pro when it comes to seasoning your yam instinctively without having to rely on exact measurements. Some lime juice, some fish sauce, some sugar if desired. Want it hot, add chilies. Want it smoky and hot, add dried chilies. If you deal with ingredients that are intrinsically sweet, sour, or salty, then adjust your seasoning accordingly.

The secret of Thai cuisine is that there are no secrets. Bummer.

To make this — and let’s just pretend we’re making a portion big enough to serve 4 — simply sear up enough scallops for 4 people until you get a nice crust on the outside of them without overcooking the inside. Then you set the scallops aside while cutting up half an English cucumber into matchsticks, slicing up thinly 1/2 a medium red onion (or 2 medium shallots), and sectioning 2 oranges. Toss everything together in a bowl. Add some lime juice and fish sauce to taste. Throw in some chopped up chilies and cilantro or mint leaves. Done.

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My Recommendations: Ten Thai Restaurant Dishes in Chicago

By on July 9, 2012 in She Explores, She Rants and Muses

 

Please follow this link to Serious Eats Chicago to find out the subjective and idiosyncratic criteria I use when eating out at a Thai restaurant. There’s so much more to say about the subject, and I didn’t even begin to scratch the surface with what I’ve said. Also, there are many more Thai restaurant dishes (in the US) which I’d like to recommend to you. But I hope this will do for now.

[For those who are curious, the photo above is the beef curry noodles from Rosded in Chicago. To make something similar to that, you can follow my slow-cooker beef curry noodles recipe and add some chopped roasted peanuts to it at the end.]

My thanks go to Nick Kindelsperger for his trust in me, his editorial touch, and the formatting of the post.

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