Welcome back to Delicious Horror! We continue our journey into the stories of Silk & Sinew today with the wonderful Rena Mason!
Rena Mason is an American horror and dark speculative fiction author of Thai-Chinese descent and a three-time winner of the Bram Stoker Award as well as a Shirley Jackson and World Fantasy Awards Finalist for co-editing Other Terrors: An Inclusive Anthology. Her co-written screenplay RIPPERS was a 2014 Stage 32 /The Blood List Presents®: The Search for New Blood Screenwriting Contest Quarter-Finalist. She is a member of the Horror Writers Association, Mystery Writers of America, International Thriller Writers, The Science Fiction & Fantasy Writers Association, Sisters in Crime, The International Screenwriters’ Association, The Pacific Northwest Writers Association, and the Public Safety Writers Association. She is a retired operating room RN and currently resides in the Pacific Northwest. For more information visit: www.RenaMason.Ink
Title of story in Silk and Sinew:
“Mindfulness”
Tell us briefly about your story and/or the inspiration behind it:
My story is about a young woman who joins a paranormal film crew traveling to Thailand in search of a forbidden temple and discovers that she may have forgotten a lot about her ancestry, but it did not forget her. I wrote it because so many immigrants lose their way(s) for many reasons.
What did you decide to make to pair with the story, and what from the story inspired your delicious food or drink?
I made Chicken Satay (Gai Satay), a favorite Thai street food where beef or pork can also be used. The characters in my story visit a Thai marketplace where there are numerous food vendors, and also bars. I’m partial of course, but Thai food is some of the best in the world, and many people tourist the country for the cuisine.
Can you share the recipe or a link to the recipe?
1/3 cup of coconut milk 3 tbsp fresh minced cilantro
1tbsp of sugar 1 tbsp yellow curry powder
¼ cup of fish sauce 1 tbsp oil
1 lb of meat sliced into narrow strips
-In a large bowl, mix together all the ingredients, cover, and marinade for at least 2 hours.
-Soak wood skewers for about 15 minutes in water before skewering and grilling.
-Skewer the strips of meat, leaving room at the bottom (about 3”) for holding.
-Grill the meat on an open flame until done. Extra points for grill/char marks, which adds to flavor to the dish. (*Please follow USDA temperatures for cooking meat thoroughly.)
-Serve with peanut sauce for dipping.
*Can be store bought or homemade. Also great with a side of Thai cucumber salad (relish). Recipes here:
https://theviewfromgreatisland.com/thai-peanut-sauce-recipe/
Sara Tantlinger 