that looks yummy! where do you get your recipes?
All the ones that I post here I come up with myself (unless otherwise indicated, like my pizza crust)! I one day aspire to be a cook (it was a huge toss up for me between PhD comp sci and cooking school) - or, at the very least, take some cooking classes to get the formal training down so I can progress further!
you must have very good taste buds, then, if you're able to replicate the flavours of those dishes you make.
Thank you *grins* - although not all of my experiments end up working out (and some of them turn out quite abysmally) :D. I think with Thai food in particular I have a lot of experience eating and cooking it, though, so I can taste a dish and often get a sense what's in it.
2007-01-07 04:02 am (UTC)
It has been a LONG time to read your recipe! Oh yeah, Happy New Year, mate!
After you mix the chicken cubes with rice wine and starch, do you let them marinate overnight or do you immediately cook the chicken cubes in the wok?
I usually let it marinate about 15 mins, just while I chop the rest of the ingredients. I'd love to try an overnight marinade, just to see the effects that it would have, but I'm so ridiculously indecisive that I can't commit to a cooking experience the night before. I've tried to make chicken wrapped in pandanus leaves, which needs at least 24 hours of marination, a few times but I always flake out and the chicken goes bad. This is why I really have difficulty getting more into Indian cuisine, for instance.
I don't think it's typically Thai (I might be wrong) to mix the meat in such a way prior to cooking, but I've been indulging in some Chinese cookery as of late, where in many of the recipes I've read, this seems common, and it leaves the meat so delightfully tender that I've decided to bring it to my Thai experiments. Tonight it was SO FANTASTIC! The chicken was so delightful in this way, when usually in Thai food (my own and at restaurants) I find that it tends towards the slightly overcooked. I'm definitely going to pursue this technique further!
Happy New Year to you - and expect a lot more from me! Now without insane 60+ hour work weeks for school, I'm feeling like I have time and inspiration to return to the kitchen. *happy*
I LOVE IT!
P.S. This is epiphanyofhope and my new journal name! Add me!
I just added you to this journal and I'll ironchefseb add you next time I log in!
LOL I swear, sweetstuff, that you change LJs more often than I change underwear. Well, not quite, but not far off ;-). Now that I actually have time this semester, I can't wait to read more about your life if you'll let me!
Haha! It sure does seem that way. I guess I just like to change things when I change! Hopefully, I will keep this one for awhile :-D
and YAY FOR MORE TIME!!!!!!!
I miss food a la seb.
that looks amazing.
This was srsly one of the best Thai dishes I ever made. You need to come over and try it. Now. I miss you. If I have to go more than another month Allie-free, I am going to explode and take out half of Toronto.
P.S. Save the cheerleader, save Toronto.
I was just thinking this evening, as I was making pad-thai-from-a-box, that ironchefseb
hasn't made an appearance lately. Do you have a good pad thai recipe?
I have a fantastic Pad Thai recipe right here:Pad Thai
This one doesn't have shrimp in it since I'm not a shrimp fan, but I doubled up on the chicken to compensate for that. If you like shrimp, you could cut the chicken in half and use shrimp for the other half, although I'd probably recommend cooking the shrimp a bit less than the chicken... add it just a moment before the egg. Jeff and I are both super-crazy about this recipe, which is easy to make. It doesn't have that neon-pink look of many restaurant pad thais (due to the ketchup, I suspect), and it is soooo good. If you try it, let me know! I would love to hear how you like it!
Word, yo. I've found a pretty decent pad thai "chicken helper" kind of pre-packaged thingy that seems to work well (all they give you is the paste and rice noodles, you have to do the rest of it, like peanuts, bean sprouts, etc.)
I actually made that with bay scallops the other night, and it was delicious.
Your recipe sounds just as easy, and has the advantage of being adjustable.
My next culinary trick is going to be sushi.
Pumpkin, I just got home and I'm so hungry and I come to my computer and see yummy yummy food. Now I'm even more hungry.
ps. Thanks for calling me back to hear my news. I would feel so unloved if I hadn't just seen you. But you still need to call me.
Um dood, when I come visit you will cook for me. Andy says so!
*hugz* for you and your foods!
That looks very tasty. I just added ironchefseb
because I've started branching out my cooking and I'm going to start using your recipes :)
Question though: What kind of a grocery store do you find some of the ingredients? Is it a specialty type store, or could you find them in a regular grocery store? I'm planning on cooking this one tonight, but I need to know where to get the ingredients :)
For this one, you can probably find all the ingredients in a normal grocery store (provided they have lemongrass) if you make a few substitutions (which should be just fine): for example, use regular white sugar or brown sugar instead of palm sugar, and use corn starch instead of tapioca starch!
You might have trouble finding light / dark soy sauces... if you do, just use regular soy sauce for both, although it'll probably taste different. It should still be alright. Unbranded soy sauce is typically pretty close to light soy sauce. You could also put in a tsp of molasses for the dark soy sauce, which would probably be pretty good, I'd imagine!
I'm really lucky... I live right near a Chinatown, so I can get tons of ingredients there! Do you have one where you live? Some Thai ingredients are hard to find otherwise.
Let me know if you do try it and if you like it!
If I can't find the palm sugar or tapioca starch I'll use the substitutions you suggested :)
Unfortunately, I live in a suburb of Dallas, so there's no chinatown anywhere close to me that I know of. I'm pretty new to the area though, so I don't really know for sure.
I'll definitely let you know how we like it! :)
Oh! BTW... I'll add you back next time I log into ironchefseb
... I'm usually a little slow about adding people to that journal but I promise I'll get to it soon!
Awesome, take your time :)
Looks delicious and Definitely Doable :) Thanks!
Let me know if you ever try any of these :D. I get feedback from Jeff and my tummy but I'd love to hear what other people have to say, too!
I just made this recipe, and I'm eating it as I type this. My sauce came out lighter, and it took a lot longer than "2 minutes" to cook the chicken, LOL.
The recipe is AWESOME though, and I'm enjoying every bite!
It's pretty darn easy to make, and the only substitution I had to make was the palm sugar for regular sugar.
AND... just for you, cuz you're so awesome, I took a photo. This is how it turned out: