I learned to cook Thai food while living in the Thia Town area of Los Angeles. One night while prepping to make Tom Kha Gai the peanut butter caught my eye and that was the start.
The soup tasted odd that first night, so I went over the ingredient list and started marking items that might be the cause. Removed one ingredient every time I made this soup until it was right. I’ve made this soup with water and chicken stock, I feel it has a cleaner taste made with water.
One Saturday night I had friends from Thailand over for dinner and served the soup, dinner went very well.
One friend commented that even though the soup wasn’t a traditional Thai dish, the flavor’s and spice of the where dead on, and anyone who didn’t know better would think it was.
If the range fan isn’t on, nows the time to turn it on, you might want to open the doors and windows too.
Heat a wok right on top of a burner over high flame, when the wok begins to smoke add the peanut oil, when the oil is hot take a breath and do not lean over the wok, add the garlic and chili’s stir for about 30 seconds.
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