Newspaper Article

Headline Missing Khun Pimsai's restaurant looks much like any other small

distributed by United Feature Syndicate Inc, By Jeffrey Alford, Special from Eating Well magazine, {C} 1992, Eating Well magazine

1992

Overview

I learned to use a cleaver to grind meats, a process called laab in Thai. On a cutting board - a 4-inch-thick round slice of tree trunk - I would pound away with two sharp cleavers like a drummer practicing a slow drumroll, until the meat quickly became \"ground,\" but not uniformly so. I learned to use a Thai mortar and pestle to pound garlic with the skin left on, coriander roots, and black peppercorns, savoring each wonderful new aroma. And most important of all, I learned to taste for prik, preeo, khem, and wan - hot, sour, salty, and sweet - the essential balance of any Thai dish. Remove stems from the chilies and cut in half lengthwise. (Do not remove skins.) Remove seeds if you prefer less heat. Core the tomatoes and cut into quarters. (Do not remove skins.) Place chilies, tomatoes, shallots, and garlic in a food processor and, pulsing, process until the mixture is coarsely chopped and salsa-like in texture (not pureed). Alternatively, chop vegetables finely with a knife. Transfer the mixture to a small bowl and stir in cilantro, fish sauce, and lime juice. (The dip can be prepared up to 3 days ahead and stored, covered, in the refrigerator.) Makes 1 3/4 cups. 3 tablespoons minced cilantro root 3 tablespoons fish sauce 3 tablespoons Chinese light soy sauce 2 tablespoons fresh lime juice 1 tablespoon freshly ground black pepper 1 tablespoon minced garlic (3 cloves) 2 pound bone-in chicken legs or breasts, skin and fat removed

• Publisher: Gannett Media Corp