Authentic food, as we understand it, is bullshit.

That was the realization that dawned on me as I continued to stubbornly pound ginger into a Thai curry paste a while back. “Ginger is not a substitute for galangal”, so I’ve been told.

It’s true, ginger isn’t a substitute for galangal, and using it won’t help you understand Thai flavors for what they are, but that doesn’t make it inauthentic, it makes it untraditional —my curry wasn’t a Gaeng Kiaw Wan, but it was still a green curry.

I can rarely get galangal, I’m not Thai, and I don’t even live in Thailand — how the fuck could my curry be “authentic” anyway? …

Nothing brings Southeast Asian flavors together quite as well as shrimp paste.

Okay, maybe knowledge, skill, and love for cooking, but mainly shrimp paste…

I used to be vegetarian, and of the few things that spoiled plant-based, Southeast Asian recipes — that is, those that normally aren’t — for me, omitting shrimp paste and fish sauce hit the hardest.

There’s nothing quite like taking all the flavor, fat, and umami out of a dish and half-heartedly replacing it with tofu and a squirt of soy sauce, or if you’re lucky to have some, Miso.

But, Miso can be a little sweet and doesn’t always hit the same as shrimp paste (Gapi). …

We need to talk about the sauce in Mexico. Displayed front and center at every restaurant and street food stall, and replenished swiftly as if it were a bad omen to let them run dry, sauce reigns supreme in the Mexican kitchen.

Of the many things that encapsulate the heart and soul of Mexico, probably the most profound is its cuisine. And when talking about Mexican cuisine, one mustn’t forget where it comes from: the amalgamation of many races and cultures. The food is, without a doubt, the most reliable proof of that.

Food in Mexico is diverse. Dishes vary by region and every state has its own speciality that may feature ingredients or methods not found in other states. …

A lot of recipes that are adapted to be vegan fall into one of two categories (sometimes both): difficult to make (hard to find ingredients) or overly basic and subsequently, bland.

Not this curry…

One of my roommates is vegan so a few days ago I challenged myself to make a vegan Thai red curry that wouldn’t leave any of us feeling unsatiated. I’m not vegan and consume absurd amounts of fish sauce so, needless to say, I was very sceptical that the curry would have enough umami flavour without the fish sauce and shrimp paste. Those two ingredients are the backbone of a good curry paste so replacing them, in a time-appropriate manner, is a challenge. Typically, lack of umami is what ruins a lot of vegan meals for me. …

Think back to the last time you tried to create a new habit. How long did it last? A week? A few days?

My guess is it was a lot shorter than you were hoping. A recent study suggests that it takes a little over two months for an action to become a habit but many of us fall short of that two-month threshold. This is because we typically bite off more than we can chew and find ourselves overwhelmed with expectations early on.

Take somebody that wants to start meditating more, for example. Currently, they don’t meditate at all, so even one minute a day is a step in the right direction. But we’re human; we’re emotional and irrational, and one minute just doesn’t cut it as “worth it” for most people. …

Since you’re reading this article, I’ll assume you’re a fan of Thai food and, chances are, you either don’t cook it enough or you want to know how to improve.

And there’s always room for improvement.

Think back to the last time you had Thai food that blew your mind. You could probably make something just as good if you thought hard about the flavors that made it tasty in the first place.

At its core, Thai food is fusion cooking that uses techniques and flavors from several of its bordering nations. …

I recently discovered a braised chicken dish that completely opened my eyes to the science behind braising meat, specifically, chicken.

A good friend of mine is a ridiculously good chef and happens to focus a lot on Thai cuisine. I recently went to his apartment and immediately after arriving I was like “Holy shit, what’s that smell?”.

Under Water Chicken or Gai Tai Nam was the smell.

It was fucking unreal.

He had a large pot on the stove with a clay bowl on top, full of iced water. He explained that it was just the concept of distillation.

Aromatic juices from the marinated chicken evaporate in the pot, condense on the cold base of the bowl and drip back down on the chicken, continuously basting and braising it. …

Do you remember the last idea that you took from a book and used to improve your life?

Until a couple of years ago, I barely read books. I’d convinced myself they bored me and getting through one felt like work. After reading an interesting concept on the growth mindset one day, I decided to change my perception and treat reading like a privilege rather than an obligation.

I know that sounds like the usual self-help bs you’re probably used to seeing, but hear me out…

When I became motivated to take key ideas from books and apply them to my life, I started seeing dramatic improvements in all areas of my life, and my relationships — both romantic and professional — have never been better. …