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My Thai: Lao Stuffed Lemongrass (Ua Si Khai)

My Thai Leela Punyaratabandhu 3 comments

Ua Si Khai means "stuffed lemongrass" which is what this is. Seasoned ground pork is carefully positioned into the bulbous part of a lemongrass stalk which has been split to create a "cage" or a net that holds the pork in place. The stuffed lemongrass is then steamed, dipped in beaten eggs, and deep-fried until golden brown. The essential oil in the fresh lemongrass stalks, most concentrated in the area where the pork gets stuffed, is what makes this dish more special than its simple appearance might suggest. More

My Thai: Thai Beef Jerky

Leela Punyaratabandhu 5 comments

Although fried sun-dried beef is often called Thai "beef jerky," know that it's not exactly like the American beef jerky that you find in the snack aisle at the supermarket. Thai beef jerky is only briefly dehydrated in the sun (hence "single sunlight beef") and some of moisture is still left in the beef, making it easier to chew than its American counterpart. More

My Thai: Sticky Rice Burgers

My Thai Leela Punyaratabandhu 16 comments

For these quirky burgers, cooked sticky rice is formed into two round disks and used in lieu of normal bread buns. Sticky rice burgers have been available at convenience stores throughout Thailand for a while. The homemade version is even better! More

Banana-Coconut-Sesame Cake

Serious Eats Leela Punyaratabandhu 5 comments

Bananas and brown sugar caramelize in this upside-down cake flavored with sesame seeds. More

My Thai: Chicken-Green Bean Yellow Chili Stir-Fry

Leela Punyaratabandhu Post a comment

This recipe is adapted from one of the top Thai restaurants in Bangkok, and it's a dish that anyone can make with ingredients available at their local grocery store. More

Chicken-Green Bean Yellow Chili Stir-Fry

Serious Eats Leela Punyaratabandhu 7 comments

This quick and easy Thai-style chicken and long bean stir-fry flavored with fish sauce, chilis, and kaffir lime comes together in under fifteen minutes and uses a simmering/reducing technique that packs in the flavor without overwhelming your kitchen with smoke. More

My Thai: Sweet and Sour Steamed Fish

My Thai Leela Punyaratabandhu Post a comment

I knew right away that this was something I'd make again and again. The essence of the recipe: 6 simple ingredients, done in less than 20 minutes. More

Thai-Style Sweet and Sour Steamed Fish

Serious Eats Leela Punyaratabandhu 4 comments

I knew right away that this was something I'd make again and again. The essence of the recipe: 6 simple ingredients, done in less than 20 minutes. More

My Thai: Pomelo and Shrimp Salad (Miang Som O)

My Thai Leela Punyaratabandhu Post a comment

I used to call miang "one-bite salad," but I'm rethinking it as it seems to suggest that you're supposed to wrap the whole thing up into a big bundle and eat it in one bite. Calling it "salad cups" doesn't do it either since a miang like this isn't usually served assembled in little lettuce cups. Either way, this shrimp and pomelo salad served with chili jam is simple, balanced, and delicious. More

My Thai: Shimeji Mushroom Laab

My Thai Leela Punyaratabandhu Post a comment

I don't know what happened on your end over the holidays, but over here not a lot of self-control was exercised. So, at least this week, I'm eating lighter than usual to make up for the craziness of the last few weeks. But I'm far from depriving myself of delicious things, though. This mushroom laab (or lap, most often spelled 'larb') you're looking at right here? Not exactly deprivation. More

Shimeji Mushroom Laab

Serious Eats Leela Punyaratabandhu Post a comment

A variation of the classic Northern thai hot and sour salad made with shimeji mushrooms. More

My Thai: Stir-Fried Luffa Gourds with Eggs

My Thai Leela Punyaratabandhu 8 comments

When's the last time you saw stir-fried luffa gourds on Thai restaurant menu outside of Thailand? Yet, visit any of the many rice-curry shops on the streets of Bangkok and chances are you'll see this simple vegetable stir-fry. More

Stir-Fried Luffa Gourds with Eggs

Serious Eats Leela Punyaratabandhu Post a comment

A five-minute, one-skillet meal that combines luffa gourd with eggs, lightly seasoned with fish sauce. More

My Thai: Thai Herbal Salmon Salad (Phla Pla Salmon)

Leela Punyaratabandhu Post a comment

Last week, when I wrote about the the state dinner honoring President Obama on his recent visit to Bangkok, I made a promise that I'd share a recipe for the spicy herbal salmon salad with you. Well, here it is. More

Thai Herbal Salmon Salad (Phla Pla Salmon)

Serious Eats Leela Punyaratabandhu 3 comments

A 20-minute salad that combines classic Thai flavors with gently poached salmon. More

My Thai: Pumpkin Glutinous Rice Balls in Sweetened Coconut Cream (Bua Loi Fak Thong)

My Thai Leela Punyaratabandhu 1 comment

Am I right in thinking that you have some leftover pumpkin pureee lying around that you want to use? Am I right in thinking that after this past weekend, you want to cook as little as possible? If yes and yes, here's another pumpkin dessert that's very Thai and very easy to make. How easy? Anyone who can make little balls out of playdough can make this. More

Pumpkin Glutinous Rice Balls in Sweetened Coconut Cream (Bua Loi Fak Thong)

Serious Eats Leela Punyaratabandhu Post a comment

Am I right in thinking that you have some leftover pumpkin pureee lying around that you want to use? Am I right in thinking that after this past weekend, you want to cook as little as possible? If I'm wrong, don't tell me; let me live in the disillusionment of thinking that I know anything about you. But if I'm right, here's another pumpkin dessert that's very Thai and very easy to make. More

My Thai: Steamed Pumpkin Custard

My Thai Leela Punyaratabandhu 1 comment

This is a streamlined version of the famous Thai steamed pumpkin custard. You know, the kind where you steam a whole pumpkin along with the custard filling; the kind that isn't as easy to make as many recipes want you to think. You get pretty much the same taste out of this version without nearly as much fuss. This appeals to a lazy person like me who's always looking for a faster, easier way to do everything. More

Steamed Pumpkin Custard

Serious Eats Leela Punyaratabandhu Post a comment

This is a streamlined version of the famous Thai steamed pumpkin custard -- you know, the kind where you steam a whole pumpkin along with the custard filling, the kind that isn't as easy to make as many recipes want you to think (I'll talk more about this in due time). You get pretty much the same taste out of it without nearly as much fuss. This appeals to a lazy person like me who's always looking for a faster, easier way to do everything. More

My Thai: Chicken Red Curry Stir-Fry with Green Beans

My Thai Leela Punyaratabandhu Post a comment

This is an extraordinarily simple stir-fry of green beans and chicken with red Thai chili paste. It requires only six ingredients—seven, if you want to add extra umami to it by way of oyster sauce. This is very practical for those living in a small space with an electric frying pan, a microwave, and a refrigerator the size of a shoe box (A.K.A. every college student in the world). But the result feels like a hug from Thailand. More

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