Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
The secret ingredient to our version of steak salad is marinating the meat in some dried galangal root powder (available at any Asian grocery store) and a touch of oil an hour or two before cooking. The galangal will enhance the flavor of the steak and take away some of that “beefy smell” that turns some people off. Plus, while you’re searing the steak, it will add an other-worldy aroma to the beef.
The ginger ale soft drink as we know it is a descendant of many generations of ginger drinks probably originating in Eastern Europe. Some were alcoholic and some were not, and I’ll bet virtually all delivered a kick and personality you won’t find in the high-fructose corn syrup versions available at most supermarkets. This homemade one will not disappoint. Three kickers in the form of ginger, lemongrass and chiles tamed with sugar and water make for an exotic, energizing, cooling and healthful refreshment.
I remember as a child growing up in Bangkok, our family cook would often enlist me to help in the kitchen. I think it was because she knew I liked to pound on things. One of the essential tools in Thai cooking is a mortar and pestle. Oh, forget the convenience of a blender or […]