Songkran, Thai New Year, means different things to different people in Bangkok. To many, it’s the time to get out a plastic water gun along with a bucket of water and talcum powder, to wrap their cell phone in a plastic bag, and to take to the streets for some serious water-fighting fun. To just […] The post Khao Chae (ข้าวแช่) appeared first on SheSimmers ..read more

Hi everyone, This is a quick note to let you know that Google is going to do away with the email subscription part of FeedBurner in July. So if you have signed up to receive notifications of new posts on SheSimmers, you will no longer be getting those emails. This could very well be the […] The post Subscribe to The Epestle to Receive New Posts appeared first on SheSimmers ..read more

It has to be peppery to be good. The latest installment of The Epestle is now available. Subscribe for the story and recipe. The post Stir-Fried Pork and Chinese Olives on Rice appeared first on SheSimmers ..read more

Getting the cabbage to the point where it straddles a razor-thin line between heavily charred and burnt brings out its rarely seen side A recipe for charred cabbage with spicy dressing can be found on The Epestle (for paying subscribers only). The post Charred Cabbage with Spicy Dressing appeared first on SheSimmers ..read more

Some antiquated Thai superstitions would have been amusing had they not kept people from learning things “The Thai saying mai chuea ya lop lu (ไม่เชื่ออย่าลบหลู่), which translates to “(it’s fine if you) don’t believe; (just) don’t be disrespectful,” is used by many—most often in the context of spiritual, metaphysical, or superstitious matters—as a catchall response […] The post Empty Mortar, Sagging Boobs, and How a Clean Heart Aids Fermentation appeared first on SheSimmers ..read more

MKMCA: Make Khao Mak Cool Again “It’s true that the process of making the starter is complex, but when does that kind of difficulty ever keep the cool kids from dusting up old-school foods, barrel-aging them, and selling them in modern, attractive packaging? I blame it on khao mak’s marketing and publicity teams—who should be […] The post Sweet Fermented Rice appeared first on SheSimmers ..read more

A Novel Rendition of Beef Green Curry Came into Existence in a Time When Most People Could Only Look at It Read the story on The Epestle (free to all subscribers). The post Shoe, Prime Minister, and Brandied Green Curry appeared first on SheSimmers ..read more

I had written and trashed a lot of drafts before I ended up with the introduction you’re reading now. At one point, I wanted to explain to you why I hadn’t updated the blog in nearly three years. But whatever I went through is trivial in light of the fact that we’re still very much […] The post Introducing THE EPESTLE appeared first on SheSimmers ..read more

Around this time last year, I met with some of my friends who are part of Dill Magazine to talk about something I had wanted to see for a long time: a story on Thai relishes, nam phrik. These dishes form the most significant segment of Thai cuisine, but they’re the least understood and the […] The post Bury Me in Nam Phrik: Mike Sula’s Exploration of Thai Relishes (Plus Salted Soybean-Pork Rind Relish Recipe) appeared first on SheSimmers ..read more

For a country that takes such great pride in its cuisine, Thailand, surprisingly, hasn’t seemed very enthusiastic about spotlighting its food in its cinematic endeavors. If it’s true that art imitates life, then it’s quite perplexing how the magnitude of the love the Thai people have for their food and the enormity of the role […] The post Food and Cooking in Thai TV Dramas, Love Destiny, 17th Century Siam, and Crispy Noodle-Wrapped Pork Dumplings appeared first on SheSimmers ..read more