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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.
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For a country that takes such great pride in its cuisine, Thailand, surprisingly, hasn’t seemed enthusiastic enough 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...
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Here’s a simple dipping sauce that I made the other day just as I’ve done hundreds—if not thousands—of times in my life. It’s very easy to make; it doesn’t require special ingredients; it is extremely versatile. How versatile? Let me count the ways. 1. Can’t think of what to make for lunch? Make a small […] The post A Simple Thai Dipping Sauce appeared first on SheSimmers.
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Now that you know how to make prepare rice vermicelli (khanom jin) from dried noodles, let’s embark on a project. This northern Thai classic dish, khanom jin nam ngiao (ขนมจีนน้ำเงี้ยว) is probably better suited for a weekend than a weeknight, however. It’s not hard to make by any means (the paste is easy and much […]
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Years ago when I first came to the US, one of the products that I missed the most was the type of rice vermicelli that the Thai people call khanom jin (ขนมจีน). The noodles weren’t available fresh anywhere, which is understandable considering how difficult it is to make them at all let alone on a […]
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Pomelo Salad Bites, Page 46, Bangkok cookbook About seven years ago, I published on YouTube a video that showed how to prepare a pomelo. I took it down at one point, as I was planning on replacing it with one that is of better quality. Regardless, when it first went up, a few emails came […]
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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 […]
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Photo © David Loftus I thought I’d alert your attention to the feature on Bangkok: Recipes and Stories from the Heart of Thailand which TASTE has put on their website; it contains two recipes from the book. I’ll link to the page in a minute. I wanted to make a few remarks about these two […]
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In case you’ve ever wondered why I didn’t blog very often in 2016, you’re looking at the reason right now. Having spent most of my waking hours writing, testing recipes, and traveling for my new book project, I am beyond ecstatic to announce that the book has been completed and, even though it will not […]
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(This post assumes that you have read its prerequisite.) When it comes to Thai restaurants in the West, the one type that brings the widest range of emotions out of me is ran khao kaeng, rice-curry shops. They’re the ones I hope for (Rotating menu! Variety! New stuff at every visit!), look for (Why are […]
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