12-18-2011, 12:22 AM
Pog, I have a Kaffir lime tree. I had asked Tina once where she got her leaves and she said, "get a tree." I did learn how to make red curry at Nings and I am allowed in the kitchen at Chiang Mai, to watch, but no talking. I have a favorite Indian restaurant on the Mainland. The chef is amazing and well known in the Indian chef world. (His cousin owns the Indian restaurant on Kona side). He gave me his secret for Chana Masala, but his rice is special. I asked him how he makes it and he started to tell his water ratios, stopped, and said, "No," you'll never come back.
I do use peanut butter. I make a peanut sauce with Thai chilis, garlic, ginger, soy sauce, and peanut butter, and secret ingredient. Great with lightly fried tofu. I really do know good Thai food from mediocre, but only in my vegetarian frame of reference. Thanks for the tips.
I do use peanut butter. I make a peanut sauce with Thai chilis, garlic, ginger, soy sauce, and peanut butter, and secret ingredient. Great with lightly fried tofu. I really do know good Thai food from mediocre, but only in my vegetarian frame of reference. Thanks for the tips.