Thai Hubby’s favorite mornings as a kiddo were when he’d wake up to the sound of his Yaa (grandma) bok bok-ing garlic and chiles to make Pad Krapaw Gai, Spicy Thai Basil Chicken.
The irresistible smell of garlic and Thai chilies was the one thing that would rouse him from his sweet dream of finally getting to level 12 on the game he’d played the night before at his town’s Internet cafe.
“We are going to fly to Seattle, hang out with our friends there, and road trip to Mt. Rainer National Park, Olympic National Park, Grand Teton National Park, Yellowstone National Park, and Glacier National Park!”
After we told our friends our summer plans, most of them looked at us with a glazed look, thinking, “Wow, you are going to do that with four young kids? Good for you, I’d never do that if my kids were 8, 6, 4, and 2 like yours!”
When you want Thai food every day like Thai sticky rice, but don’t live in Thailand, and can’t afford to go to a Thai restaurant every day, and don’t have room for all the gadgets Thai street vendors have, you make do.
If you saw one of my Thai sticky rice cooking methods, you’d think, “What is this girl doing with all these pans stacked up and a splatter guard in the middle and steam coming out of it?”
I was at the small, cozy Asian Supermarket that we drive an hour and half to (the closest one to us!) and waiting in a long line stretching down the curry paste and coconut milk aisle. We had a shopping cart filled to the brim of supplies like bottles of fish sauce, packets of tamarind paste, stacks of coconut milk cans, giant bags of fresh rice noodles, and more, all for my Thai cooking classes, and our every day Thai meals.
“What’s your favorite Thai dish?” I’ll ask my American friends.
“Green curry!” “Massaman curry!” “Red curry!” is usually what I hear. Would you say that too?
I totally get why!
My Thai hairdresser in Austin was trimming my hair as we chatted and dreamed about the Thai food we long for. I said I was craving Som Tum, a spicy Thai papaya salad packed with my favorite Thai flavors: spicy, sweet, sour, savory and umami.
“Baked chicken? You really want that for dinner? But it’s soooo boring!” That’s my first thought anytime my Thai Hubby requests baked chicken for the dinner menu for next week. But he loves it because it’s protein packed and easy to take for his work lunch.
So my goal was to create a Thai baked chicken recipe that was tender, wasn’t boring, still full of flavor and fun.
In response to Asian hate, this is how I hope my Asian-American children will be seen and love about being Asian-American.
I want my Thai-American children to grow up so grateful that they are image-bearers of God who He made Asian-American.
The other night, I asked my Thai Hubby what he wanted for dinner. His one request was, “Anything you can make in one pan!”
Do you have the same problem as me? You get so lost in the wonder of cooking that by the end of the night you’re astonished to see an unwieldy tower of dirty pots and pans you now have to clean up?
