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
I will admit that this is a bit time consuming to make but the results are definitely worth it for me. Then again, I think cooking is a labor of love and I can’t imagine doing it any other way. Also, make sure you use a good non-stick pan. The
One of my favorite Vietnamese dishes to eat is ga roti…which is basically a roasted chicken. This is prolly my 3rd attempt at making this and I think I was able to finally tweak the recipe to my liking…and by liking, hearing the husband tell me he loved it. I
I’ve been wanting to create the most perfect Vietnamese style pan-roasted chicken in a while…I think I finally made it last nite. It’s kind of like a ga roti but with an American flare to it’s cooking techniques. I hope you make and enjoy this dish. xoxo. Pan-Roasted 5-Spice Honey
My husband is out of town on business, thus the crappy photo you see before you. Anyway, I had some celery and carrots in the fridge so i decided to whip up some ginger chicken stir fry and it was yums. And yes, yums is NOT a real word. Sorry.
Everyday I cook, it’s like an iron chef kind of thing…except that I’m competing against myself and the mystery ingredient is whatever I’ll find lurking in my fridge. Last night, i found a couple of mushrooms, some mint, and one thai chili…and then I have to figure out how I’m