Work with what you’ve got
Although I’ve tried to become something of a connoisseur of ethnic groceries, first in DC, now in Boston, I admit that stepping into them still feels like a gamble. I […]
Tag Archives: Thai
GLAZED OVER
Braised goat in drunken glaze with jasmine rice and green beans Last weekend, I went to Phu Cuong, a recently opened Vietnamese supermarket in Dorchester to get some of the […]
REWINDING
Drunken noodles with beef Revisiting my recipe for drunken noodles. Still holds up the second time.
NO GUTS NO GLORY
Laab with mushrooms and pork So I suppose the news story of the moment is that Boston is going to get 2+ feet of snow this weekend. Right now, it’s barely a few hours into the storm and the window in my room is so clogged that I can’t see anything…
EASY DOES IT
Red curry with chicken, squash, string beans, and eggplant There are as many red curry paste recipes as there are Thai cookbooks and Thai cooking blogs. I don’t have any particular favorite and usually only end up consulting them to remind myself …
ACROSS THE OCEAN
Tamarind soup with shrimp, rice, and peas This week I finally had an opportunity to attend a lecture in Harvard’s Science and Cooking series, which normally I wouldn’t be able to do due to classes (thank you Christopher Columbus for the day off?)….
IDENTITY CRISIS
Khao soi – curry noodles with chicken, pickled mustard, shallots, crispy noodles, cilantro, and lime Recently I’ve been reading a lot about matters of authenticity and what it means in the food experience. Since about ninety nine percent of the fo…
REPEAT PERFORMANCE
Som tam and pad thai I’ve already explained my love/hate relationship with pad thai. Right now, I’m trying to focus on the love, which is that it’s great for cleaning out my pantry. I’m guessing that in Thailand it’s not typically served with som …
CABIN FEVER
Lemongrass chicken with coconut rice and sauteed kale with mushrooms I can’t even begin to count the number of times I’ve come across an interesting recipe, only to find that the instructions are designed for the charcoal grill. It’s as if all the…
TOTALLY MOD
Drunken noodles, revised / Stir-fried broccoli tips This past weekend I had set out to make Yotam Ottolenghi’s Malaysian duck curry. However, upon getting to the grocery and experiencing a bit of sticker shock at the price of duck ($15 for one bre…
CROSS CULTURAL
Pad Horapa – Thai basil chicken with crispy skins This dish is closely related to the Teochew style chicken I made a few weeks back. The Thai version seems to have been heavily influenced by the Chinese, due to the fact that many Teochew migrated …
BEING BORING
Pad Thai I never order Pad Thai when I’m eating at a Thai restaurant. It’s like ordering a hamburger at a high end steak house — incredibly pointless and lacking in all the real action. Why order noodles that have likely been adulterated with sic…
COCO LOCO
Spaghetti nero with dandelion greens, shrimp, squid, tomato jelly, and tom kha broth / Telephone brand agar agar / Tomato jelly fingers I guess I’m going coco loco this week. I returned recently from a trip to Germany and Switzerland, where I ate …
THE ROOF IS ON FIRE
Larb nuaa gae (Minced lamb salad) Last week I went to Little Serow, a basement restaurant run by the same people who own the esteemed Komi. Little Serow serves up Isan cuisine, from the northern countryside provinces of Thailand. I’d had Isan befo…