tamarind -

by Emily

The Best Pad Thai Recipe. Ever.

After years of testing and trying, I’ve finally found it! The perfect, best, most fail-proof pad thai recipe. This is a major feat, as it’s easy to mess up authentic Thai cooking at home, especially for someone like me who did not grow up in a Thai home. I’m learning this stuff as I go along. My brother Eric and I had the Summer of Pad Thai back in 2011, when we attempted SO many versions and nothing seemed to turn out just right. It was the noodles that caused the most trouble. And Eric is a chef who went to years of culinary school! You’d think he would be the ideal accomplice. But pad thai stumped us both.

NOT ANYMORE, thanks to this recipe! We’re talking something that anyone can make, right in their own kitchen. You might have to run around the Asian markets to pick up all the ingredients, but it’s well worth it. Then, as long as you have a hot stovetop and a big skillet, you’re in business.

Of course, credit where credit is due. I did not come up with this awesome tutorial and recipe. Leela from one of my favorite food blogs, She Simmers, did. Everything she writes is great, but this recipe in particular is SO thorough and SO well executed. The result? No gloppy noodles, nothing overcooked, nothing undercooked. A perfect sauce that isn’t too spicy, too sweet, too salty – just the best mix of all the Thai flavor profiles.

And in case you were wondering, no, She Simmers did not solicit this shout-out whatsoever! (Trust me, she wouldn’t need to be begging us for publicity, psshhh. Her site is super popular and she published a wonderful cookbook.) I just wanted to give the world a piece of my mind… and some pics of my beautiful pad thai.

So, are you ready for a project with a VERY delicious and pride-inducing result? Check out her tutorial here! This is part five (I told you it was thorough) but it links to the first four parts throughout the intro. So be sure to go through and read them all and watch her video before attempting!

If you try this (or any!) pad thai recipe and have great success (or great failure, for that matter) I’d love to hear about it! Or do you have any other go-to pad thai recipes ES should try? Let us know!

by BS

Cocktail O’Clock: Mexico Meets Thailand

Here’s one the will make you reeeeeally mad that you live somewhere so freaking cold. Grand Velas Riviera Nayarit in Mexico shared their recipe for a margarita that mixes things up with two typically southeast Asian ingredients — tamarind and mint — to make pretty much the most tropical drink ever.

Sorry about the cold.

Tamarind Mint Margarita

1.5 oz Tamarind Concentrate
4 Fresh Mint Leaves
1.5 oz Tequila
½ oz Controy (Mexican Orange Liqueur)
Dash of Lemon Juice
Dash of Simple Syrup

Mix all ingredients in a shaker filled with ice, shake vigorously and serve in salt-rimmed frosted glass.

Find more creative cocktail ideas in Endless Cocktails.

by gansie

Two Tricks for Cheating Your Way to Better Homemade Indian Food

I appreciate your patience as I try to figure out a truly reliable, awesome tasting lentil dish. To recap, I’ve been working with udad dal split matpe beans and throwing in an assortment of dried spices in varying proportions. I’ve learned I’m not a methi fan, that lentils can be whipped into a party-approved dip and that if the lentils still don’t make the cut – just add some toppings.

I recently caved, ignoring the pending bathing suit season, and purchased ghee, clarified butter. This immensely aids in creating that depth found in real Indian cooking, but also ensured a lingering just-cooked Indian food smell in my apart for days. But I was okay with that. Because ghee is delicious.

But back to the toppings. Here are two ways to disguise mediocre Indian food:

1. Coriander Chutney

With a vivid green color this topping automatically brightens any dish.