Having spent some time practising and trying to perfect the Thai red curry over the past few weeks, I’ve decided to branch out and extend this base recipe to continue winning the great feedback received from friends and family. This might sound like I’m vying for praise(!), but there is nothing better than seeing people [...]
Posted by Jimbob on March 30th, 2008
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Posted by Jimbob on March 17th, 2008
Wok Care
Having purchased a new wok this weekend and been all excited about putting it to good use this evening, my wife reminded me that what we had been told in Thailand about taking a little time to prep the wok prior to use. Apparently, this ensures you do not have to use as much oil [...]
Posted by Jimbob on March 11th, 2008
Posted by Jimbob on March 8th, 2008
Where can I get authentic ingredients…?
Upon returning from Thailand, abundant with enthusiasm for my new-found repertoire, I was faced with the prospect of sourcing the types of ingredients I’d sampled whilst away. Palm sugar, Holy Basil, Coriander root, Eggplant, Kaffir Lime, Galangal, even simple things like dried red chillies. Having visited the local, big-named supermarket, I soon realised that although [...]