It’s long overdue, but I’ve finally come to the realization that life isn’t going to be slowing down anytime soon. I’m always going be preparing for some trip/work project/house guest/dinner party or recuperating from some trip/work project/house guest/dinner party.
And although I’d love to keep upping my food photography game, waiting for the perfect light or taking the time to perfectly style or compose the shot just isn’t going to be happening right now. And I’m O.K. with that. Good food > the perfect photo. For now anyways. Because I’d like to pop in around these parts more often than I have been…
So in between this weekend’s holiday baking, chaotic dinner with friends, and massive pantry clean out, there were these spicy Thai noodles. In all of their imperfect, barely-styled glory. But one bite of the porky, carb goodness and I think you’ll be willing to forgive me for their somewhat homely appearance.
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Although you guys are probably used to periodic radio silence around here by now, this time I actually had a legit excuse: I just got back from a much-needed vacation. I ended up going on a pretty epic road trip through New Zealand and it was so nice to unplug, go on almost-daily hikes, and eat some pretty amazing gluten-free food.
But as great as the food in New Zealand was (more on that later… Vogel’s gluten-free bread alone deserves its own post!), I’m excited to get back in the kitchen and load up on veggies in an attempt to counteract all that dairy and starch I’ve been eating. I have a backlog of Thai recipes that I just didn’t have time to post before my trip, so those should be ready to go soon. Hopefully they”ll be a nice break from all those holiday recipes that are certainly clogging your readers these days.
For those of you who have already tried nam prik pow, I certainly don’t need to sell you on its virtues… you’re likely already a huge fan of the stuff. But for those of you who maybe aren’t that familiar with Thai cuisine and haven’t ventured beyond Pad Thai and Thai iced tea? Well, I’m not sure any words can really convey the magic of nam prik pow.
I’ll just say this: this stuff is pure, jammy gold. It’s rich, savory, sweet, and tart with a bit of heat. If I were to try to sell it to an American audience, I would say it’s like a Southeast Asian version of spicy bacon jam. I initially made it because it’s one of the main ingredients of Tom Kha Gai, the popular chicken and galangal soup, but I’ve found that I’ve been putting it in and on just about everything. A dollop in my fried rice, a spoonful on my spicy Thai noodles, and even a slather on some plain crackers. I ran out of my first batch within about a week and immediately made another double batch. Next time it might be a quadruple.
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What to do when you can’t decide between Thai basil chicken, chicken with cashews, and chicken with broccoli? Make this Thai-inspired dish that combines elements from the three Asian favorites!
This was the first time I’ve cooked with Chinese broccoli (also called kai lan, gai lan, and Chinese kale) and guys, I’m in love. I’m not entirely sure whether it’s a completely new to me Asian green, or whether I’ve been oblivious to what’s in the food I’ve been eating. Regardless, I’m smitten.
The stems may remind you a bit of regular old broccoli, but Chinese broccoli is topped with sturdy leaves and small, yellow flowers in lieu of florets. The leaves have a slightly bitter flavor, which pair really well with this Thai chicken’s tangy, salty, and sweet sauce.
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