KennethT

Where is @shain when you need her?

The Marie Antoinette was really hard to describe - maybe kind of like perfume? It was really good - I'd get it again...

Finally able to make some more Bak Kut Teh..... And of course, what is a weekend without some kuih from Lady Wong

I live in that neighborhood - lots of great food here.

Singapore style chicken curry. One of my favorites.... With homemade roti prata and baby bok choi. I thought I had a potato which this dish is great with, but alas, no...

Do you grow them in Hydroton?

If you're in the East village to check out NYU, take a look at Kanoyama on 2nd Ave and E11th st...

2 ounces? That's a mouthful once stir fried

that's hilarious... not only is it ridiculously cheap, our pea shoots are typically much older and sometimes a little tough - they're more like pea stems than pea shoots.

Looks like mint.

I recently made pork stock, so Nyonya chicken curry....

When I was a kid, we went to Chi-Chi's also. I loved it!

Everything looks great, but those pancakes would put me in teh hospital! (I've got a major buckwheat allergy... don't ask me how I found that out.. hehe)

Unless I'm desperate, I usually avoid ordering water spinach for delivery. It invariably ends up overcooked and mushy/slimy and generally less than pleasant. I'll still eat it as it vaguely resembles when it's good, but my wife will categorically refuse.

Interesting. Can you get the Shark brand where you are? It's made in Thailand and is the closest that I've found to what was served to me when traveling there. Definitely very different from the Rooster sauce, which is ubiquitous here, but as you say, nothign like real Sriracha.

Looks great - what do you use for a boil?

And this came from a tasting she did today...

I forgot to post this - this came back with my wife from a trip to a bunch of Port houses.... Those Symingtons make a damn good olive oil! Although not as good as their port....

I've never seen that type of insulated bag - that is fantastic! We have the same as @Anna N describes - and even worse than potholes are delivery guys on bikes weaving in and out of traffic! @liuzhou for the hand pulled noodles, do they arrive cold or hot? Places that do that here typically cook them, then chill them to put in the containers so the noodles don't turn to mush while in transit? They also tend to stick together into a single mass, so usually I have to add a bit of soup and then jostle them around to loosen, then add teh rest of the soup. Since the noodles are room temp, I also wind up having to reheat the soup before adding since it will cool once it hits the cold noodles.

Vietnamese grilled chicken (actually baked/broiled) on a bed of rau ram with stir fried yu choi and sticky rice. I could really use a good banh mi right now! Not much better than rau ram soaked in chicken juices... Pandan flavored kuih bakar from Lady Wong for dessert

Lemongrass rehab is going well... Lots of new shoots.

Finally able to make a large batch of Old Lai Huat style sambal, so sambal grouper.

what is paddy fragrant rice? Is it a variety of rice or a cooking method?

Got it - I'm with you - I'd be getting the local fish also!

Happy to see this, as always. Will Ian miss entirely? I think it's just about due west of you right now, off the coast of Georgia/South Carolina. On average, how is the sushi rice there?