Displaying 22 to 24 of 213 results for "label/She Stocks a Thai Pantry"

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Thai-Style Fried Chicken – Gai Tod (ไก่ทอด)

By on October 22, 2010 in She Deglutenizes, She Fries, She Thais

…ntion to the following three aspects of it: The Marinade: Since, like most Thai dishes, Thai-style fried chicken is meant to be eaten with either steamed long grain rice or sticky rice, it’s seasoned in such a way that the flavor is strong enough to compensate for the blandness of the rice. The marinade is, […]

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Sweet and Sour Red Curry of Water Spinach and Pork Belly (Kaeng The-pho) from Immm Rice & Beyond in Chicago

By on March 6, 2017 in She Deglutenizes, She Interviews, She Simmers, She Thais

…in this curry, but let’s play it safe) used to make this curry is what the Thai call phak bung thai (Siamese water spinach) which also goes by the name of phak bung kaew (above, right). This type of water spinach isn’t found in the US. On this side of the Chao Phraya, the only […]

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Thai Green Mango Salad and How to Make Perfect Medium Boiled Eggs – ไข่ต้มยางมะตูมกับยํามะม่วง

By on April 22, 2010 in She Deglutenizes, She Thais, She Tosses, She Uncooks

…point that is right in the middle between soft-boiled and hard-boiled. The Thai people label eggs boiled to this exact degree of doneness “ไข่ต้มยางมะตูม” or “ไข่ยางมะตูม,” likening the consistency of the yolks to the viscous resin/gum of the bael fruit (the มะตูม in ไข่ยางมะตูม). On the outside, medium-boiled eggs look exactly like hard-boiled eggs; that […]

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