Cuisines Archives: Thai

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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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.

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Krua Apsorn Restaurant, Bangkok, and Its Famous Crabmeat and Yellow Chili Stir-Fry (เนื้อปูผัดพริกเหลือง ร้านครัวอัปษร)

By on February 4, 2013 in She Deglutenizes, She Eats in Bangkok, She Explores, She Fries, She Interviews, She Thais, Uncategorized
krua apsorn crabmeat yellow chili stir fry

My clone of Krua Apsorn’s famous dish

Sometime last year, you might have seen a woman sitting alone in front of a building on Samsen Road in central Bangkok, tranquilizing herself with fried sweet potato balls, rocking back and forth, and mumbling things. That was me giving myself a prep talk.

I didn’t take a selfie, but I think I must have looked like I could use some extra-strength Metamucil. Weird, because there were no good reasons for it.

First of all, I was in the neighborhood where my mother and her siblings were born and raised. Their childhood accounts were always fun and vivid that every time I’m in the area, I can see with my mind’s eye their joyful little footprints all over the sidewalks. This, as far as I’m concerned, is a happy place.

Also, after lunch, I knew I’d spend the whole afternoon in the dark archives of the National Library nearby — the activity which, to me, is akin to frolicking in a field of daisies on a sunny day with an ice cream cone in one hand and a stick of cotton candy in the other.

Most importantly, I was just moments away from having lunch at Krua Apsorn, one of my favorite traditional Thai restaurants in Bangkok after a fairly long period away from it. Not only that, I was planning on asking Krua Apsorn’s head chef to share with me some cooking tips. An opportunity to introduce yet another bright spot in my hometown to my readers should have filled me with joy like it always had. Continue Reading →

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