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This Fried Rice Is a Fridge-Raid Meal and a Party Dish This Fried Rice Is a Fridge-Raid Meal and a Party Dish
(8 days later)
Vilailuck Teigen has lost many of her purses to chile spills. Teigen, known adoringly to her fans as Pepper, always keeps on her person bird’s eye chiles from her native Thailand — either in whole or powdered form. That way she is never more than a swipe away from the kind of blazing heat that makes, say, a drive-through hamburger taste more enticing between bites. Pepper loves all peppers, but none more than these tiny red ones, which are so hot they trick the smoke alarm whenever she roasts them in the oven for the chile powder that adds both earthiness and heat to her food. As she writes in “The Pepper Thai Cookbook,” “If you have an oven hood fan, turn it on.”Vilailuck Teigen has lost many of her purses to chile spills. Teigen, known adoringly to her fans as Pepper, always keeps on her person bird’s eye chiles from her native Thailand — either in whole or powdered form. That way she is never more than a swipe away from the kind of blazing heat that makes, say, a drive-through hamburger taste more enticing between bites. Pepper loves all peppers, but none more than these tiny red ones, which are so hot they trick the smoke alarm whenever she roasts them in the oven for the chile powder that adds both earthiness and heat to her food. As she writes in “The Pepper Thai Cookbook,” “If you have an oven hood fan, turn it on.”
The 2021 book was a best seller, but the greatest fans of her food might be her daughter Chrissy Teigen and her family, with whom she lives in Los Angeles and cooks for almost every day. In fact, Pepper came to public notice when Chrissy shared her mother’s recipes in her 2016 cookbook, “Cravings.”The 2021 book was a best seller, but the greatest fans of her food might be her daughter Chrissy Teigen and her family, with whom she lives in Los Angeles and cooks for almost every day. In fact, Pepper came to public notice when Chrissy shared her mother’s recipes in her 2016 cookbook, “Cravings.”
In many kitchens across the United States, pepper often follows the word “salt,” referring to one type of black peppercorn that serves as a common base note. But for Pepper, there’s a whole world of pepper — chiles and berries that can move together as an overture in cooking — apotheosized especially in her hot and sunny recipe for khao pad sapparod, pineapple fried rice.
Pepper’s decorous version calls for four kinds of pepper: the aforementioned roasted Thai chile powder (just a dash, it’s hot); a healthy two tablespoons of aromatic curry powder (which often features ground chiles like paprika or cayenne); one whole teaspoon of musky ground white pepper (which lends a numbing, tingling savoriness); and a couple of fresh red peppers like Fresnos or bells (for color more than spice). On swapping any of these peppers out for another type you have in your pantry, she said to me, “It’s fiiine,” drawing the second word with an utter coolness.