Showing 1-3 of 3 results
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Arboreal astringent with staying power
Life, Su-Mei Yu, Published on 03/04/2012
» My friend, Khun Mom, calls it an old-fashioned dish. Perhaps because only the older generations of Thai people, who grew up eating bitter-tasting food, crave it. And perhaps he's right since gaeng khee lek is rarely found on menus in Thai restaurants nowadays.
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Spices that won't be confined to the kitchen
Life, Su-Mei Yu, Published on 06/03/2012
» She asked if I would appear on a television show, as I had done the previous year. That appearance was broadcast on Valentine's Day and I had brought along dishes that I made for my restaurant, with ingredients known for their aphrodisiacal qualities. My publicist thought it was a clever marketing idea to showcase my passion-inspiring creations. It was she who got me the booking with the TV company. I put on an impressive spread. The producer loved it.
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The grass is always greener
Life, Su-Mei Yu, Published on 03/01/2012
» Over the past several years, I have stopped using refined sugar completely. I don't miss it at all since I don't like sweets, nor do I do much baking. However, when I cook with a recipe that calls for a sweetener, I have learned to use natural fruit juices, fruit purees, agave syrup, or homemade palm sugar that I buy directly from the maker in a far-out village in Phetchaburi.
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