Cooking at Home
This is a basic Sichuan-style chili oil that can be used in numerous applications. I always like to have a batch in the fridge as it can bring a little heat and sparkle to many dishes. It’s great for drizzling on dumplings, in soups, on …
Roasted chili powder has so many uses and variations that it would be foolish to try and write a definitive recipe. The type of chili that is used, the spice level, how many seeds are left in the powder, the level of roasted flavor desired, …
Making a Thai-style curry paste can be a bit daunting but it really isn’t complicated and will yield much better results than the canned pastes you find in the supermarket. This curry paste can be used to make many different types of green curries, including …
Toasted rice powder is a pantry item that is often used in Northeastern Thai (Isan) and Lao cooking. Sticky rice is toasted until golden and then crushed to achieve a medium-fine powder. This powder is used to provide a nutty flavor and interesting texture to …
I have enjoyed chilled oysters about a million different ways. I’ve had them plain, with a little citrus, and with a multitude of different cocktail sauces, hot sauces and mignonettes. All of these preparations can be amazing but my favorite way to eat oysters, hands …
This dipping sauce is amazing on all sorts of grilled meats. I particularly like it when it is served with Gai Yang, Thai grilled chicken. There are many recipes for nam jim jeaw but this one is made using prepared tamarind for acidity. Some recipes …