Chopstick Cinema

Celeste Heiter's Daily Adventures in Asian Food & Film

Chopstick Cinema

There are only twenty days left in the 2011 calendar year, and due to a shift in focus, Chopstick Cinema will be undergoing a change of direction in 2012. So…join me throughout the remainder of the month as I count down my Top 10 Asian Films, My 10 Favorite Asian Recipes, and a few of my favorite blog posts from the past eight years.

Post to Twitter


Chopstick Cinema

A heroic Thai princess is at the center of the maelstrom in the epic film The Legend of Suriyothai, written and directed by Chatrichalerm Yukol, in which he tells the 16th century tale of the woman for whom the film is named. In 1528, the year in which The Legend of Suriyothai commences, Thailand is divided into many kingdoms, with the most powerful being the greater kingdom of Ayothaya in the south, ruled by King Ramathibodi II, and the lesser kingdom of Pitsanulok in the north, ruled by his cousin King Athitaya. To the north of Thailand, the ambitious and aggressive nation of Burma poses a constant threat to the sovereignty of both kingdoms.

We first meet Suriyothai as a teen-aged princess, en route to the palace of Pitsanulok in a royal palanquin. Along the way, in a lush tropical forest where an elephant drive is taking place, she spots her childhood playmate, a handsome young man who has since become Lord Piren, a powerful military leader. Princess Suriyothai gives her chaperon the slip and ventures into the forest for an intimate rendezvous with her long-lost sweetheart. It is clear that they still share a great affection for each other, and upon the gift of a single blossom plucked from a nearby tree, Lord Piren pledges, “If ever there comes a day when my body or my brain can be of service to you, send word for me and I will be there beside you before you can turn your head.”

Alas, their union was never to be. When Princess Suriyothai makes the flirtatious request of Lord Piren to capture a baby elephant for her, his rival, Prince Tien, captures the creature instead and later presents it to her as a betrothal gift when he asks her hand in marriage. And although Princess Suriyothai is deeply in love with Lord Piren, she recognizes her duty to her country, and makes the first of many sacrifices in the name of patriotic allegiance.

Toward the end of the first act, the royal patriarchs both meet their untimely deaths. King Ramathibodi is suddenly and mysteriously stricken upon the appearance of a prophetic meteor known as the Arrow of Indras, and King Athitaya suffers a hideous death during a smallpox epidemic introduced to Thailand by Portuguese traders.

Here’s where the plot thickens and the bloodbath begins. In a sequence of events reminiscent of a classic Shakespearean tragedy, the descendents of the two kings engage in a battle of wits and warfare to seize control of the throne of Ayothaya. Yet, because the tradition of royal consorts to the kings was widely practiced in medieval Thailand, many young princes were added to the imperial lineage. However, only the son of a high consort, officially declared by the king himself, could lay claim to the crown of either kingdom. Much to the dismay of Prince Tien and Lord Piren, both of whom are sons of King Athitaya by lower consorts, with his dying breath, the king names six-year-old Prince Ratha, son of his high consort, as the heir to kingdom, with a regent to serve as his adviser.

Under the ineffectual leadership of the novice king and his regent in the midst of the most treacherous of times, the kingdom is soon in peril, and Prince Chai Raja, the elder son of King Ramathibodi, has the boy-king beheaded to usurp the throne. While the men are engaged in their overt power struggle, the queens and ladies of the court contrive more covert plots and schemes to serve their ambitious designs, and by the time the credits roll, the story is littered with more dead bodies than the fifth act of Hamlet.

For all its good intentions, The Legend of Suriyothai is a lovely but over-wrought attempt to showcase a very complex and crucial epoch in Thailand’s history. With all their shifting allegiances, the cast of characters, all of whom were chosen to bear a striking family resemblance to each other, although gorgeous to behold, only add to the who’s-who confusion of the labyrinthine plot.

The real stars of the show, however, are Cinematographers Anupap Buachand, Stanislav Dorsic and Igor Luther, and the Art Direction team, Prasert Posrirat, Chetsada Prunarakard, and Prasopcok Thanasetvirai, whose panoramic vision and scrupulous attention to detail have faithfully recreated the mystical ambiance of medieval Thailand, with soft, sepia-toned architecture, furnishings and costumes, floating amid an ethereal tropic forest.

The production of The Legend of Suriyothai is a trove of fascinating trivia. Director Yukol Chatrichalerm is real-life prince of the Thai royal family. He studied filmmaking at UCLA at the same time that Francis Ford Coppola was a student there. And Piyapas Bhirombhakdi, the beauty who plays Suriyothai is actually a Thai princess. At a cost of 250 million baht (approx. $5.8 million), The Legend of Suriyothai is the most expensive Thai film to date, and the funding for the film was provided by Thailand’s royal family, along with an abundance of the country’s resources for its production. The Legend of Suriyothai was originally released in Thailand in 2001, where it surpassed all existing box office records.

The Legend of Suriyothai’s harshest critics have found fault with the paring-down of the film from its original length of nearly eight hours to five hours, then to three hours, and finally, under the scalpel of Executive Producer Francis Ford Coppola, to its international release version at 142 minutes. That’s a lot of footage to excise without sacrificing the coherency and continuity of the story, not to mention character development and any subtleties the original script may have had.

Nevertheless, The Legend of Suriyothai is a film worthy of recognition. Enjoy it for its visual beauty and its cultural value, but definitely go read the history books for the rest of the story.

Post to Twitter


Chopstick Cinema

This Week’s Film: Suriyothai
Cuisine: Thai Curry

Massaman Curry

Whole Spices:
1 tablespoon coriander seeds
1 teaspoon cumin seeds
3 whole cloves
6 cardamom pods

Toast whole spices in a small skillet until lightly browned and fragrant. Allow to cool, transfer to a spice grinder and grind to a fine powder. Set aside until needed.

Curry Paste:
4 cloves garlic, peeled and trimmed
1 knob ginger root, peeled and coarsely chopped (about 1 tablespoon)
1 small shallot, coarsely chopped
1 stalk lemongrass (lower end only), coarsely chopped
Whole spice powder (see recipe above)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg, freshly grated
3 Thai chilies, coarsely chopped (more or less to taste)
1 lime, juice only
2 tablespoon Asian fish sauce
¼ cup tamarind water
1 tablespoon palm sugar (substitute brown sugar)

Combine all ingredients in a blender or food processor and puree to a fine paste. Set aside until needed.

Massaman Beef Curry

2 pounds boneless beef, cut into 1” pieces
1 small onion, peeled and thinly sliced
1 tablespoon peanut oil
Massaman curry paste
1 can coconut milk
2 cups beef stock
2 medium potatoes, peeled and cut into 1” pieces
¼ cup unsalted peanuts

Heat oil in a large kettle or wok, add beef and stir-fry until meat begins to brown and the pan is almost dry. Add onions and continue stir-frying until onions are translucent and lamb is browned. Add curry paste and stir to thoroughly mix. Add coconut milk and beef stock and bring to a simmer. Cover and simmer for 30 minutes. Uncover, add potatoes and peanuts and continue simmering for 30 minutes, until potatoes are tender and sauce is thickened.

Post to Twitter


Chopstick Cinema

This Week’s Film: Suriyothai
Cuisine: Thai Curry

Thai Red Curry Beef

2 pounds boneless beef, cut into 1″ pieces
1 tablespoon peanut oil
½ onion, peeled and thinly sliced
Red Curry Paste
½ red bell pepper, trimmed, deseeded, and thinly sliced
1 teaspoon dried red chili flakes (more or less to taste)
2 cups beef stock

Combine beef with ¼ cup of red curry paste, cover and marinate for 2 hours or overnight. Heat oil in a large kettle or wok. Add beef and stir-fry until pan is dry and meat begins to brown. Add onions and continue stir-frying until onions are translucent and meat is browned. Add remaining curry paste and stir thoroughly to mix. Stir in beef stock and bring to a simmer. Reduce heat and continue simmering for 30 minutes, stirring occasionally. Remove cover, add bell peppers and continue simmering for 30 minutes, until beef is tender and sauce is thickened. Serve with steamed rice.

Cook’s Note: For a milder curry paste, substitute Thai chilies with 2 red jalapeno peppers, deseeded and coarsely chopped, and add one can of coconut milk to the sauce in the last 30 minutes.

Post to Twitter


Chopstick Cinema

This Week’s Film: Suriyothai
Cuisine: Thai Curry

Thai Yellow Curry Shrimp

Yellow Curry Paste

2 stalks lemongrass, white part only, coarsely chopped
6 cloves garlic, finely minced
1 large knob ginger root, peeled and coarsely chopped (about 1 tablespoon)
1 small shallot, peeled and coarsely chopped
1 jalapeno, deseeded and coarsely chopped
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1 tablespoon mild curry powder
1 tablespoon Asian fish sauce
1 lime, juice only
Water, as needed
Place all ingredients in a blender or food processor and puree to a fine paste, adding water a little at a time as needed for consistency. Set aside until needed.

Thai Yellow Curry Shrimp

1 tablespoon peanut oil
1 large shallot, peeled and thinly sliced
Yellow curry paste
1 can coconut milk
2 pounds shrimp, peeled and deveined
2 jalapeno peppers, deseeded and thinly sliced
¼ cup toasted coconut

Heat oil in a wok. Add shallots and stir-fry until tender and translucent. Add curry paste and continue stir-frying for about 1 minute. Stir in coconut milk and bring to a simmer. Reduce heat, cover and simmer for 30 minutes. Add shrimp and jalapenos and continue simmering until shrimp are pink and jalapenos are tender. Serve over steamed rice and sprinkle with toasted coconut.

Post to Twitter


This Week’s Film: Suriyothai Cuisine: Thai Curry This is by far my favorite curry recipe. Here I’ve made it with chicken, but it also adapts nicely as a sauce for pan-seared fish or shrimp. Thai Green Curry Chicken Green Curry Paste 2 stalks lemongrass, trimmed and thinly sliced 2 green jalapeno chilies, deseeded and coarsely [...]


This Week’s Film: Suriyothai Cuisine: Thai Curry Nearly every Thai recipe collection begins with basic recipes for three curry pastes: red, green, and yellow. These pungent and potent concoctions are featured in the ingredient lists for all kinds of recipes. Regardless of the color, the basic ingredients of Thai curry pastes include garlic, ginger, shallots, [...]


This Week’s Film: Suriyothai Cuisine: Thai Curry For the remainder of the year, I will be focusing on the various curry pastes and spice blends that I’ve used throughout my curry exploration project. This week, I will be revisiting my four Thai curry pastes, along with a film review of the epic Suriyothai. Join me [...]


After a wonderful week featuring Elizabeth Briel’s Paper Pilgrimage project, I thought it would be fitting to revisit my cooking video of fellow ThingsAsian writer Kim Fay’s Caramelized Clay Pot Fish. Watch, enjoy, and DO try this at home! See the Video on YouTube, and the Recipe at ThingsAsian.


This week, I’ve been featuring a very special publishing project by fellow ThingsAsian writer and artist Elizabeth Briel: an illustrated travel book filled with stories and surprises from her hunt for handmade paper. It’s called Paper Pilgrimage: Bombs, Bandits, and a Vanishing Art in Southeast Asia, and will be released by ThingsAsian Press next year. [...]