KennethT

I needed to repot my lemongrass plant - it was completely root bound. It took hours of sweaty back breaking work to get them apart. Fingers crossed!!!!! This is after thinning and repotting. This is what was leftover!!!

My reward for repotting my lemongrass plant.

Pandan sesame cake. Yum.

What do you do for this mint sauce? It looks liek chopped mint in oil, but it's hard to tell from the photo

This is a good read

This looks really good. I haven't been in the market for cookbooks, but the sample recipes look right up my alley. I did enjoy looking at Sri Lankan food while reading @sartoric's travel blog a while back. But how to make my own string hoppers?

Pan roasted wild cod with Vietnamese mango salad with 4 herbs (3 from my garden)

Thanks so much for this! I really enjoyed reading about this. Once the farm is stable and running, ever consider writing a book of your memoirs? You've got a great writing style.

That's what I mean by impossible to kill. It is very happy with wet feet - it can basically live in a swamp, but it is also surprisingly drought tolerant! Really, you just need to make sure it gets a decent amount of light.

Thanks, but to be honest, this plant grows like a weed. It's basically impossible to kill!

My laksa/rau ram/vietnamese coriander plant is out of control. It has become a jungle after just a couple months after clipping 5 small sprigs off my last plant and rooting them. It drinks about 2.5 liters of nutrient every couple of days! 14" wok shown for scale....

Return to Singapore - I had wanted to try deep frying the hawker style wings - see Appetizer: Chicken rice main course:

I made the Singapore Hawker wings again - but this time, deep fried them.... this was definitely the winner!!! These were marinated for 24 hours as above, then steamed for about 40 minutes (probably could have been 30), then put on a rack and dried in the refrigerator overnight (actually about 24 hours, but overnight would have been more than fine). Then deep fried in peanut oil at about 375-400F from room temp. The skin came out super crispy and the meat on the flats was nice and succulent. I thought the upper arms were a little dry - maybe those only need to be steamed for 10-15 minutes? And since they were nice and dry, I had no oil explosions whatsoever even though I was armed with my splatter screen in one hand just in case! Totally worth the effort!

@liuzhouI didn't buy any of these but saw them in my local Korean grocery - HMart. I didn't get a good enough look to see the differences between them - the store was way too crowded and I was late to start making dinner. Maybe next time.

They're in season now!

Yet another meal of our favorite curry lately... chicken in a pork/tamarind/shrimp paste curry.

My thoughts exactly.

I like their chili garlic and sambal oelek. I use them somewhat interchangeably depending what I see when in the store. I usually add it to SE Asian noodle soups or some stir fries where I like it spicier than my wife. But I definitely wouldn't call it interchangeable with LGM chilli crisp. 2 totally different animals and flavor profiles. LGM is like cooked dried chillis while the HF stuff is more like pureed raw chillis. I use LGM stuff for Chinese noodle soups or stir fries. Using LGM with SE Asian stuff just feels wrong to me.

This is my favorite brand.... it's the closest I've found in teh US to what I've had in Thailand.

How long did it take to arrange all those mushrooms!

I'm not a huge fan of their Sriracha (as you say, it'snothing liek the real thing) but their sambal oelek and chilli garlic pastes are decent and convenient.

This is exactly what I do with the "baby bok choy"

I'm sure there isn't but I love that fish! Firm but juicy and holds together well during stir frying (after the initial shallow fry although it would probably hold together even if it wasn't prefried).

I think the key to Marta's pizza is that rolling machine thing!

Sichuan twice cooked mahi mahi