![]() It was half the size and cost $9, so you’re definitely paying for the WF upcharge. However, I also saw some at Whole Foods if you don’t have access to specialty Asian stores. This is a 500 ml bottle that I found in Chinatown for 8 bucks. I did quite a bit of internet research to determine the best brand to buy, and most of my searches pointed me to Red Boat fish sauce. It also contains quite a bit of salt on account of it being made from anchovies, so go a little lighter with your overall salting of the dish. (I also omitted the actual sugar.) But whatever you do, don’t skip the fish sauce! It gives it a nice complex, umami taste and it’s a staple in most Asian cooking. I swapped Tamari for the soy sauce to make it gluten free (use coconut aminos for Whole30), and as I mentioned, I omitted the oyster sauce because it contains quite a bit of sugar. The sauce for the cashew chicken recipe from class called for fish sauce, sugar, soy sauce and oyster sauce. It’s only been a week and a half and already I’m feeling less bloated, with much more energy. (I say sorta, as I just downed a salad with quinoa on it, which doesn’t technically fit.) But, for the most part, I’m avoiding grains, dairy and legumes and cutting out alcohol for at least a couple weeks. I’m sorrrta doing a Paleo-ish eating plan. In the midst of the traveling and chaos, I’ve also managed to gain a few (ok, several) pounds to the point that some of my clothes stopped fitting. Of course, the blog is always the first to suffer, as evidenced by the fact I’ve gone almost two whole months without a post.īetween my trip to France (still need to blog about), our 3-week Northwest road trip (future blog series), and picking up and moving my whole life to Brooklyn… I haven’t left myself a whole lot of time for E is for Eat. The last two months have been an absolute whirlwind, and I’m just now starting to catch my breath. Roasted free range chicken stuffed with lemongrass, garlic, pepper and cilantro.I continue to marvel at how busy I constantly manage to be, despite not having to go to work five days a week. Stir-fry melody of green and red bell peppers, broccoli, carrots and mushrooms. House made peanut satay sauce, broccoli, spinach, vegetable vinaigrette.īattered and fried chicken tossed in wok with roasted cashew, mild chili paste and medley of vegetables This dish dates back to the time of King Rama 5, about 140 years ago. Parik khing curry, lemongrass, garlic, green bean, carrot, basil.īell pepper, yellow onion, mushrooms, bamboo shoot, green beans, and Thai basil, served with Thai egg omelette Half duck marinated in soy and honey for 24 hours served with kailan, bok choy. Vietnamese style bone-in fried chicken, fish sauce, fresh herbs, fried garlic, chili. ![]() ![]() Popular grilled pork on stick, a Thai street food with herbs, spices, sauces and coconut milk that has a sweet and salty flavor. House-made lobster stock with shrimps, lemongrass, kaffir lime leaves, fish sauce, Thai chilies and mushrooms. Served with a side of sticky rice.Ĭrispy fried vegetable spring roll served with sweet chili sauce.Ĭhopped lemongrass, kaffir lime leaves, galangal, Thai chili, mushrooms and naturally-raised chicken steeped in a house-made coconut milk broth, finished with a drizzle of chili oil. A colorful mixture of green papaya, heirloom tomato, green beans mixed with peanuts, fish sauce, fresh lime juice, dried shrimp, palm sugar and Thai chili. Served with house pickles and dipping sauce. House-made, naturally-raised chicken or vegan pot stickers. Served with hoisin sauce and a fish sauce vinaigrette. Shrimp, fried organic tofu, Thai herbs, rice noodles and fresh vegetables wrapped in rice paper. ![]()
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