Displaying 1 to 3 of 213 results for "label/She Stocks a Thai Pantry"

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Hor Mok (ห่อหมก) – Thai Curried Fish Custard and The Principles of Thai Cookery by Chef McDang

By on November 16, 2010 in She Deglutenizes, She Interviews, She Rants and Muses, She Steams, She Thais

…long with the notion of the royal cuisine being different from the regular Thai cuisine. Authentic Thai Food “Authentic” is a word that we all have used without being able to clearly define. I still haven’t been able to grasp just what “authentic” means, and my quest for clarity has not been very fruitful. When […]

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Pad Thai Recipe (ผัดไทย) – Part Three: The Notable Ingredients and Garnishes

By on June 25, 2011 in She Deglutenizes, She Fries, She Stocks a Thai Pantry, She Thais

…me — maybe I haven’t dined in the wrong places — I have never ever had Pad Thai in Thailand that does not contain Chinese garlic chives. The scent of garlic chives is one of the most prominent features of the kind of Pad Thai I grew up eating. And having to make do with […]

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Pad Thai Recipe (ผัดไทย) – Part Five: Making Pad Thai

By on November 27, 2011 in She Deglutenizes, She Fries, She Thais

…l] 2/3 cup (~166mL) prepared [url href=”https://shesimmers.com/2011/11/pad-thai-recipe-part-four-pad-thai.html” target=”_blank”]Pad Thai sauce[/url] 1 tablespoon (14mL) shrimp paste in oil (มันกุ้งเสวย), as mentioned in my post on [url href”https://shesimmers.com/2011/06/pad-thai-recipe-part-three-notable.html” target=”_blank”]Pad Thai ingredients[/url], optional 2 large cloves (8g) garlic, peeled and finely chopped 1 medium shallot (18g), peeled…

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