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I <3 DURIAN

23 May

Ever since growing up in Hong Kong, my family (with the exception of my brother) has developed a taste for this oft reviled fruit. I have fond memories at almost every stage of my life sucking down on some durian. These may include having the Farmington Fire Department called (not once, but twice!) to investigate the scent of natural gas in the senior dorms which mysteriously emanated from an airtight container in three plastic bags in the fridge; and chowing down on some of the best durian ice cream right after a bout of food poisoning in Saigon.

The extremely sweet flavor and the custard-like texture lends itself especially well to frozen desserts… like ice cream, milkshakes, and popsicles! I found the above box while on a food excursion in the Westgate area with Bethia and Angela at Westgate Import Market. It tastes just like the real thing! I coerced B into having a bite (he loved the milkshake at Thuy Trang Restaurant in Detroit!) and watching his facial expressions was just priceless! I will convert him yet! For the time being, this is one thing I won’t have to worry about keeping stocked in the freezer.

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Kor Moo Yang (Thai Grilled Pork Collar)

26 Jul

Since grilling weather is upon us, & so many folks loved the Kor Moo Yang we served at Friends of Slow Food Columbus’s event at Nida’s ThaionHigh, I thought I might cobbled together a recipe. Some of this is what I could glean from conversations with Pii Naan (Auntie Naan, our head chef), gaps filled in from an online recipe on a Thai message board.

4-6 cloves garlic
1 bunch cilantro stems (leaves reserved for garnish)
1 Tbsp crushed red pepper
1/2 cup soy sauce
1/4-1/2 cup brown sugar
1/2 cup canola oil
2lbs pork collar (if you buy at CAM on Bethel, labeled as “bbq pork) roughly cut w/ grain into 1/2” thick slices

Combine first 6 ingredients in food processor/blender to form marinade. Mix in with pork, cover and refrigerate overnight (longer for more flavor), turning occasionally.

Grill over medium to high heat for 5-7 minutes, turning once. As with all grilled meats, let rest for 10 minutes before slicing (against grain) into bite size friendly pieces. Garnish with cubed fresh cucumber and cilantro leaves, and ENJOY!

Thanks to Becke Jones Boyer for the gorgeous pic!