-
Similar to always ordering croissant at new bakery, ordering egg tarts at new dim sum restaurants, I always order beef pho at new vietnamese restaurant. It is always the first dish I want to try and see how good the restaurant is. Its sweet and warm broth from various beef parts, and even richer fragrance, flavor with the thai basil, jalapeno garnish, is always healing a long day of work or social events!
-
Singapore Noodle is a classic dish in so, it is also a must-have on menu of Hong Kong / Cantonese cafe 茶餐厅.. just like curry chicken 咖喱鸡，white / red sauce over chicken steak, pork chop 白汁/红汁鸡排/猪排. With pre-made Singapore noodle mix, it is much more easier to replicate this delicious dish!
-
mple but iconic Thai dish, besides Pad Thai, Pad Kee Mao, and easy to make with simple ingredients (as long as you can find enough thai basil!)
-
I have never had this dish when I was in Malaysia or South East Asia, but when I saw the video making this dish, I want to try right away! Luckily, the Indian grocery nearby sells fresh curry leave that I got to have this essential ingredient for the dish. When we tried it right away, it also tastes like cheese (mainly because I added in chicken too late and sauce dried out), when we reheated next day, it has salted egg yolk taste!!! According to my Malaysian friend, creamy mushrooms (vegetarian version) and butter prawn are also very delicious! Will try next time 😉
-
In my mom’s hometown Shantou, Guangdong 廣東汕頭 in Southern China, fall is the season to make stir-fried short neck clam with Thai basil (金不換炒薄殼，金不換=九層塔，薄殼=海瓜子). There is no short neck clam, or its next substitute Manila clams 花蛤/花甲 (the one with specific pattern has thinner shell, bigger and sweeter meat), so I use Littleneck clams to stir fry with Thai basil this time. Still very, very, very delicious!! Seriously, as a Cantonese, it is weird that I do not like fish, but it’s no surprise I LOVEEEEE all other seafoods…
-
QUICK TAKEAWAYS soul of the dish is chicken oil rice, cut off the fat from chicken thigh for frying later chicken soup has multiple usage: sauce, cooking rice, side dish to moist rice and chicken chicken oil can also be used to make sauce chicken should be cooked at 60-80C for more than 40mins, dependent […]
