Displaying 16 to 18 of 213 results for "label/She Stocks a Thai Pantry"

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Shrimp Paste Relish with Lime Rind (น้ำพริกผิวมะนาว) and a Little Ghost Tale

By on October 30, 2013 in She Deglutenizes, She Drizzles and Smears, She Rants and Muses, She Thais, She Uncooks

…lead you down the R-rated path. Let us, therefore, focus our attention on Thai ghosts and Thai chili relishes (which, as I’ll show you later, are more objective than the first two criteria). Thai ghosts are an interesting bunch. You have the have-pestle-will-travel male ghosts (ผีกระหัง) who move around on – you guessed it – […]

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Salted or Fermented Soybean Paste Used in Modern Thai Cooking: เต้าเจี้ยว

By on April 25, 2010 in She Deglutenizes, She Drizzles and Smears, She Stocks a Thai Pantry, She Thais, She Veges

…This is why I felt the need to create this post as part of the Stock Your Thai Pantry Series. Tao-jiao is a popular condiment throughout Southeast Asia. They are used either on their own or mixed with other ingredients such as garlic, chillies, or ginger. The sauce is made from cooked soybeans which have […]

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Bury Me in Nam Phrik: Mike Sula’s Exploration of Thai Relishes (Plus Salted Soybean-Pork Rind Relish Recipe)

By on May 1, 2018 in She Deglutenizes, She Drizzles and Smears, She Interviews, She Thais, She Uncooks, Uncategorized

…r food would please the American palates. Imagine they started out serving Thai food as the Thais really knew it which, of course, must have included the various nam phrik instead of the sometimes watered-down, sometimes sinicized group of dishes that had come to define a typical Ameri-Thai restaurant menu. Would the Thai restaurant industry […]

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