This classic Thai dish has made it from the streets of Bangkok to tables around the world. It’s a seemingly simple dish of noodles stir-fried with chicken, prawns or pork – but it’s the tangy sauce of palm sugar, tamarind and lime that really sets this dish apart. The dish act...
and since I’ve never made a satisfying version of mapo tofu at home, I thought it was time to buy proper ingredients from the source itself (doubanjiang from Sichuan). Well, I was so disappointed when I made my first batch of mapo tofu with the new doubanjiang because it was even LE...
Mike got Okonomiyaki with squid and I got Negiyaki (Ordinary Okonomiyaki sauce or Soy sauce), a type of Okonomiyaki cooked with lots of green onion (with no squid or pork). I had plum wine with soda and Mike had plum wine straight. The asparagus appetizer was also delectable. We ...
After lunch with a beer, I went down to the 5th deck to my “stateroom” just as my baggage was arriving. I also met our cabin steward, Anton, who made it a point to greet me by name and ask if I needed anything. This is a very nice touch. It had a nice veranda and chairs,...
The beef, after dipping it in the roasted chili sauce, was delicious.Address: 25 Hoàng Sa, District 1, Ho Chi Minh City, Vietnam (it’s located very close to the famous Lunch Lady of Saigon) Open hours: 6 am – 9 pm daily – great for any meal Prices: 40,000 VND ($1.85) ...
and served alongside sauces pungent with flavors like tamarind — opens a portal to fiercer, funkier pleasures: coriander-scented boar’s collar, catfish fried in turmeric oil, Chiang Mai sausage booming with fish sauce. Curbside crowds perpetually linger outside the restaurant, flanked by shack-...
3) Pour in the tamarind juice and season with palm sugar and salt.You still need to stir. 4) Add in coconut milk andSTIRuntil combined. 5) Continue cooking the percik sauce on low flame for another 15 minutes until it thickens.Don’t forget to keep stirring!