I have worked at Typhoon, a Thai Restaurant on Main Street in Middletown, Conn. most weekends since my freshman year. Often, customers and friends ask me for my recommendations.
Old rice is preferable when cooking Thai-style fried rice. This is because the rice loses some of its moisture when left in the fridge, so it absorbs flavors fully when cooked in a new sauce.
Last week, I shared two curry powder recipes borrowed from my two friends: Naadu Bentsi-Enchill ’12, who called her curry dish Triple C (Creamy Curry Power), and Miriam Manda ’12, who added a new twist on ordinary pasta sauce by turning it into curried chicken.
Lately whenever I talk to my friends about food, the magical uses of curry powder always come up. Curry powder just happens to be one spice that I rarely use, so I set out to investigate, asking friends on campus for recipes to create new dishes.
The sweet potato, a root vegetable that we often mistake for yam, is most commonly found in a pastel orange color in U.S. grocery stores. It is rich with vitamin E, C, A, and potassium, and is equally versatile in cooking.
In Thailand, we call a clear broth soup “tom jued.” “Tom” means soup, and “jued” translates to being clear, but it generally implies that the broth is light in flavor—unlike tom yum, for example, which is usually heavy on spice and citrus.
Since I love Asian food, especially Thai food, I am quite excited to share some of my favorite Asian fusion dishes that I like to cook at home. The kicker: they all use Weshop ingredients.
During Spring Break, I had an opportunity to visit the Dominican Republic because my friend from Wesleyan and her family had been kind enough to invite me. This trip made me realize how spoiled I have been after living in the United States for almost seven years (I was born in Thailand and came to the U.S. in May 2001).