KennethT

Interesting. Thanks for this. Re: the David Thompson recipes, I'll say that the Chiang Mai style laap is totally different from Isaan laap so it's not surprising that the Chiang Mai style would have it while the other does not. I also wouldn't be surprised if a recipe or two had "lesser galangal" aka fingerroot rather than galangal. They're totally different but fingerroot is much harder to find outside of SE Asia.

It's 'healthy' because it uses rice bran oil and some egg yolk powder instead of the traditional margarine and sweetened condensed milk. It's pretty good, but no one will confuse it with the real, unhealthy version. I actually did find a very small can of sweetened condensed milk (like 2oz) so the next batch I'll make I'll try it with it.

Hmmm..... I've never seen galangal used in laap before either... at least not the Isaan version (the one with the lime juice). The northern Thai laap is totally a horse of a different color and it's really uncommon outside of Northern Thailand. In general, I find this to be a pretty good representation of an Isaan laap: https://hot-thai-kitchen.com/laab-moo/ Also, just for clarity, my laughing emoji was for the N. Minnesota laap line... I wasn't laughing at anything else.

And two of my kencur plants have started to flower! A good day....

Yes!!!!!!! One of my turmeric pieces has finally sprouted!!!

I've never seen a laap recipe that used ginger. Is this an Isaan laap or a Northern Thai laap?

This can actually be useful, though, when making a cuisine that is new to you and doesn't do things in a style that is similar.

Malaysian Nyonya kapitan chicken curry with homemade "healthy" roti canai.

Sichuan twice cooked mahi mahi. I found a source for dried green Sichuan peppercorns - I really like them. They're different from the red ones.

Yunnan style elk with 4 herbs, all from the garden. Sticky rice.

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....