KennethT
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Everything posted by KennethT
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I've never seen a laap recipe that used ginger. Is this an Isaan laap or a Northern Thai laap?
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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.
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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.
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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!
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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.
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What is the shelf life when packed in water like that?
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So, if used sparingly, how long will a pound of ants last? Are they kept live?
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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.
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Airline Food: The good, the bad and the ugly
KennethT replied to a topic in Food Traditions & Culture
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.
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Marketing genius!!
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Not only that, but you have displacement as well as the vapor bubbles coming from the food to displace even more oil.
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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?
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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.
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Did you have a chance to try it? I'm curious what you think of it.
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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....
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Can you say more about this? Looks great!
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For a second, I thought they had peacock on the menu!
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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