KennethT

They just made an announcement this morning - my beloved Lady Wong is now offering mail order. They're starting with a kickstarter: https://www.kickstarter.com/projects/ladywongpastry/lady-wong-patisserie-delivered-to-your-doorstep @Shelby I thought of you when I first saw this!

Glad you liked it. I have to put Panang curry back in the rotation - I haven't made it (or any Thai food) in a long time as I've been stuck on Singapore/Malaysia/Indonesia lately with some Sichuan thrown in. Other than the Nyonya/Indonesian curries I made from scratch, my wife's favorite is the Panang. I find the boxed coconut milk freezes ok too. Some times I'll only use a half of a box, so I'll freeze the other half in a zip lock back squeezing all the air out. I eitehr use the other half altogether or sometimes I break a piece off if I only need a Tablespoon or so.

Trying to get back into cooking..... Elk mapo tofu

What is the shelf life when packed in water like that?

So, if used sparingly, how long will a pound of ants last? Are they kept live?

But keep in mind that if you have two 1800W 120V burners, you won't be able to run them at 100% on the same circuit or you'll trip the breaker.

Depends on the airline and point of departure. Leaving Singapore, Singapore Airlines has one of the best chicken biryani I've ever had. And they have 3 options on the plane plus you can preorder from over 10 options up to a couple days in advance.

My favorite Chinatown fruit seller has green mangoes again. The label said Nam Doc Mai (a Thai variety) but I think they were grown in Vietnam and they seem way too big to be NDM. Of course I had to make some chilli salt to go with.... Heaven.

Marketing genius!!

Not only that, but you have displacement as well as the vapor bubbles coming from the food to displace even more oil.

Thanks for this. I was curious as to the dish's origin. Is this a common treatment of the area or something of your own invention?

Sambal grouper

I'm interested to know what you think is a "usual chicken curry". There's so many regional curries that vary greatly within a single country like Malaysia or Indonesia or India or Thailand, without even talking about the huge differences just from country to country.

Did you have a chance to try it? I'm curious what you think of it.

Singapore/Malaysia style chicken kapitan curry with homemade "healthy" roti canai. I think this roti came out perfect this time. I'll update the RecipEgullet soon....

Can you say more about this? Looks great!

For a second, I thought they had peacock on the menu!

Yikes. I'm not a huge fan Robert Sietsema, but this is his latest review.... https://ny.eater.com/2023/10/23/23925204/foxface-natural-east-village-review

@Tropicalsenior Yes, the same as above in HK too. I just misunderstood your question as to how it was served with just the meat, like as an appetizer. But the cooked meat is incorporated into a bunch of things in HK - steamed and baked buns, in fried rice, noodle soups, etc. Also, served over white rice for a complete lunch.

I'm sorry to hear that. I wish I could send some to you. Hmm.... maybe I can? Do you know if you can import plants from the USA or if I'd need any special documentation?

I don't know about the rest of China, but in Hong Kong it's typically served with a thin, slightly sweet soy based sauce. I thought I had done a food blog of Hong Kong but I can't find it right now... but in this post there's a good example if you scroll midway down the post.

I see that you're giving up, but I'll ask a stupid question anyway - did you try to root a few of the good looking sprigs?

While looking for something else, I unexpectedly ran into this and got myself a gift.... @liuzhouDo you typically get these dried or fresh? What do you think?

First time cooking in about a week. Every day has been crazy traffic getting home from work. So I really missed home cooking. Sichuan twice cooked mahi mahi with mushrooms and stir fried baby bok choi with garlic.

What is the difference between zwiebelkuchen and flammkuchen?