food =[ GM's Far East, Indian, and Moroccan Heat ]=

Thai Basil Chicken (made me sweat):
Egg
Rice
Chicken
Garlic
Thai Chiles
Oyster sauce
Soy sauce
Turbinado sugar
Fresh basil
Corn oil
 
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  (the egg got a bit over cooked)
 
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Looks good but Thai basil makes all the difference to me... I can't get enuf of that stuff in Thai food...
 
Looks tasty and that rice looks HOT ... win!
 
I keep running into this turbinado sugar now, since noting JHP using it ...
 
It's basically akin to the brand stuff called Sugar In The Raw, right? ...
 
I hate trying to get ice tea sweet w/ that stuff, but maybe that's what makes it perfect for food? ...
 
Thanks for sharing!
 
Thighs and breasts.  I guess I should have listed ingredients.  Thighs, breasts, broccoli, corn starch, chile infused garlic oil, garlic, ginger, sesame oil, sherry, soy sauce, hoisin, white rice, dry chile powder blend.
 
Are you velvet'ing? ...
 
The cornstarch could be for thickening the sauce at the end, or for velvet'ing the chicken in advance ...
 
I am yet to velvet, but plan to imminently.
 
Coconut/Galangal Chicken Soup
 
Ingredients:
Chicken
Coconut Milk
Coconut Cream
Water
Galangal
Lemon Grass
Mushrooms - got them at the Asian market - they were amazing
Kaffir Lime Leaves
Cilantro
Fish Sauce
Lime Juice
Thai Chile Peppers (added 4 more after the picture was taken)  - Also got these at the Asian market
Mixed Red Powder (buddy's powder = moruga red, Trinidad scorpion, 7 pot)
Cilantro
 
Pictures:
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Final product . . . made me sweat for a while!
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Oh man, you are slaying it! ...
 
I'm going to put some love in this thread after we grocery shop at week's end ...
 
I've promised Danielle some tacos, but it's all Asian thereafter ...
 
grantmichaels said:
Oh man, you are slaying it! ...
 
I'm going to put some love in this thread after we grocery shop at week's end ...
 
I've promised Danielle some tacos, but it's all Asian thereafter ...
Click to expand...
Funny. . . I am planning on Mexican next week! Lol.
 
Tom Kha Gai is one of the best soups known to man.

grantmichaels said:
I need to try the velvet technique, still.
 
Next time, though ... next time!
Click to expand...
 
Velveting is cool as long as the chicken is thick enough. To me when they velvet thin slices it turns gummy. Not chewy, just gummy. Springy, in your mouth. When the pieces are at least a centimeter thick, long strips are nice, then, you get the velvety texture. Just in my experience. Not a fan of the super thin slices and velveting. 
 
I think I particularly like it for the beef slices, actually ...

I believe I've read of using a small sprinkling of baking soda, arm and hammy style, for this ... and then rinsing it off after like a quarter-hour ...

would have to double check that, it's been some months since I studied up ...
 
Usually you need rice wine (or rice wine vinegar) and egg whites too.
 
Well, I bought no steak, no pork, no seafood etc at Publix yesterday ...

I bought three dozen chx wings, and just as soon as Danielle gets her Old El Paso taco dinner, I'm setting sail for yonder ...

Some additional building blocks of umami ...

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I'll be pulling out the gas portables this week ...

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Time to season the SS & CS woks ...

I've been watching hibachi grills for months, but I ended up going this route, as I wanted sometime I could use within reach of the wok/dolsot ...

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Yakitori style ...

Satay coming up, this week ...

I'm pretty stoked.
 
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