Posts Tagged ‘Thai’

Lunch Club: Mango Red Curry with Tofu and Squash

Squash and mango curry (Eat Me. Drink Me.)

The first rule of Lunch Club is: You don’t talk about Lunch Club. The second rule of Lunch Club is: Ignore the first rule and tell everyone you know about how great Lunch Club is because it’s really pretty awesome.

Lunch Club is what we’ve come to call lunch hour at the subtitling and translation company where I spend three days per week slinging snappy two-liners up on a screen. Everyone at the office is responsible for cooking lunch for the rest of the office once a week. It’s a tradition started long ago when there were only two of us, and has continued to this day, when sometimes, there are four or five of us busily typing away as we slurp up cup after cup of French press.

Tableaux with black futsu pumpkin (Eat Me. Drink Me.)

Red onions (Eat Me. Drink Me.)
Black Futsu pumpkin (Eat Me. Drink Me.)

We each have our gold standards – meals we like to keep on regular rotation and meals that continually get requests. One of my favorites is a Syrian fattoush – a softly warm salad of roasted eggplant, parsley, pomegranate, garlic, and cherry tomatoes served with buttery toasted pita chips. But when winter hits, Shaun puts in his request for hearty bowls of gumbo with chicken, shrimp, and okra I have to scrounge out of the deep-freeze bin at the Asian grocery store. Germany is not an okra-eating nation.

Won-ton soup is another of our favorites, a dish whose parts we often divvy up. Shaun makes the broth, clear and flavorful and dotted with mushrooms, julienned carrots, and baby bok choy. I make the won-tons stuffed with pork and scallions, and seasoned with dark soy sauce and brown sugar.

Quartered red onion (Eat Me. Drink Me.)

Black futsu pumpkin (Eat Me. Drink Me.)

At one point during a summer in which we were obsessed with low-carb lunches, we even invented oat-crust pizza. We ground oats into a fine flour, mixed it with a little water and salt, spread it out on a baking tray, and baked it into a crisp crust, then topped it with tomato sauce, cheese, arugula, bacon, and peppers. » Continue reading this post…

Sweet and Sour Summer: Som Tum (Green Papaya Salad)

Som Tum (Green Papaya Salad) (Eat Me. Drink Me.)

When warm weather hits, there’s nothing I want more than Southeast Asian food. I want all the chili, all the lime juice, cilantro, Thai basil and green onion, palm sugar, brown sugar, fish sauce, peanuts, shrimp. I don’t care where in Southeast Asia my meal is from, nor do I care whether it’s stuffed inside translucent tacky skins of rice paper, flash blazed in a hot wok, or served cold with crunchy cabbage leaves. I want it all, insatiably, want my kitchen littered with red onion skins, my fingers rank with garlic’s stink. I want take-out pork grilled so that it’s sour and sweet and above all hot with tiny half moons of chili that sear the tender skin beneath my nose.

Crushing green beans (Eat Me. Drink Me.)
Tomatoes, garlic, and green beans (Eat Me. Drink Me.)

Not far from where we live, there’s a park whose real name no one really knows – we all just call it Thai Park. On weekends when the weather is nice, women and men set up small stands and cook. They sit on the ground or in low chairs with their makeshift hot plates and equipment, sauces lined up in plastic bottles, pre-made noodles and curries quickly heated in oil and a hot skillet. There’s crispy-fried fish, eyes crusty with panko, there are summer rolls and fresh dumplings, steamed buns, wok-shook vegetables with peanut sauce, pork belly fried with a toothy crunch of cartilage, spicy soups and salads quickly tossed together, dressed with liquid from those mysterious unmarked plastic bottles.

There’s tapioca pudding cool with coconut, milky Thai iced teas and coffee, steamed sweet rice wrapped in banana leaves and slices of sugared mango and mint.

Som Tum Thai Papaya Salad (Eat Me. Drink Me.)

Green papaya (Eat Me. Drink Me.)

You see? It’s all I can think about, these flavors that heat you up and cool you down, that fill you up and keep you wanting more.

What started this season’s obsession was nothing more than a routine trip to the Asian grocery store to pick up a new bottle of fish sauce and some tahini paste. » Continue reading this post…