|A little sneek peek to keep you reading :)|
Of course there were many more meaningful reasons to choose Thailand, but for the purposes of this blog post, I'm sticking to food.
|My sweet host family at my graduation from the program, Spring 2009|
|a typical lunchtime salad at the university canteen // Stir fried vegetables and mango with sticky rice|
|Village food, all cooked in a banana leaf or bamboo pole // Locusts, which were horrifying but tasted like roasted pumpkin seeds|
The food at most Thai restaurants and in most cookbooks originates from the southern parts of the country (Bangkok Thai), and the food I'd been eating was very much Northern Thai. While the majority of the recipes aren't exactly like what I had while I was in Thailand, they are dang close. It just takes a little tweaking for a recipe to transport me right back to the street markets. This book got me through my Thailand withdrawals, that's for SURE.
|I prepared dinner on Mother's day for my family and grandparents, right after I got back from Thailand!|
|Oh hello there time-traveling :)|
1 lb meat of choice, cut into ~1" strips (I used chicken, but any kind will do. Pork is the tastiest!)
1/4 c honey
2T soy sauce
2t minced garlic
1/2t pepper (white pepper is best, but I used what I had)
Wooden skewers (soaked in water at least an hour)
red pepper flakes, sesame seeds, and/or minced green onion
Step 1. Pour all marinade ingredients into a Tupperware container or bowl.
|Please excuse the upside-down image. You get the point.|
Add chicken pieces, stirring well to coat each piece of meat well. I like to cover the container and give it a good shake! Refrigerate, covered, for at least an hour (the longer the better).
Step 3. Grill the skewers on a foil-lined grill (for easier cleanup!) for 3 minutes or so on each side until thoroughly cooked. Keep obsessively brushing the meat with the marinade as it cooks. Arrange on a plate and sprinkle with sesame seeds/red pepper flakes/green onion and serve!
Give it a try and tell me what you think!