The aromatics. The mise en place. The sauce. Cook this dish in a very hot wok! Add the basil last and turn off heat. Thai Spicy Basil Shrimp and Calamari Source: Lo Huynh (4 servings) Ingredients: 1 teaspoon cilantro stems, minced 1 tablespoon shallot, minced 3 cloves garlic, minced ½
Sometimes I’m super lazy and do the unthinkable…make something NOT completely from scratch. I know…it’s embarrassing. Like, how could I? It’s like why did I even bother attending culinary school if I am NOT cooking everything from scratch? I wish I could say it was because I was busy running
Whenever I have some time, I like to make my own chicken stock. It obviously tastes so much better than the canned stuff and I like knowing exactly what goes into my broth. I like to add sugar when I make my stock but feel free to leave it out.