Comments for Traveling Chili

Comment on Khmer Chicken with Lemongrass and Holy Basil by Andrew

Andrew — Sun, 17 Jan 2010 06:48:43 +0000

Michael,
This is very similar to what we call Chaa g’dao saik moan (lit. fried, hot chicken). In our restaurant we don’t add onion, but use a few peanuts and a bit more chicken, chilli and basil. We also don’t put in extra liquid, just a little bit of oyster sauce and some fish sauce. Delicious!

Comment on Lemongrass by Traveling Chili » Khmer Chicken with Lemongrass and Holy Basil

Traveling Chili » Khmer Chicken with Lemongrass and Holy Basil — Mon, 09 Nov 2009 14:42:44 +0000

[...] Lemongrass [...]

Comment on Spur Chilies Prik Chee Fah by Traveling Chili » Khmer Chicken with Lemongrass and Holy Basil

Traveling Chili » Khmer Chicken with Lemongrass and Holy Basil — Mon, 09 Nov 2009 14:38:17 +0000

[...] Spur Chili [...]

Comment on Thai Ginger by Traveling to Eat | Chieng Fa

Traveling to Eat | Chieng Fa — Mon, 12 Oct 2009 14:31:41 +0000

[...] "featured ingredient" this week is ginger, a very common ingredient in Asian cuisine – and one of the original Thai spices. To [...]

Comment on Spur Chilies Prik Chee Fah by Traveling Chili » Thai Pork and Ginger Stir-Fry

Traveling Chili » Thai Pork and Ginger Stir-Fry — Mon, 12 Oct 2009 12:54:29 +0000

[...] Red Spur Chilies [...]

Comment on Thai Ginger by Traveling Chili » Thai Pork and Ginger Stir-Fry

Traveling Chili » Thai Pork and Ginger Stir-Fry — Sun, 11 Oct 2009 12:31:00 +0000

[...] "Young" Ginger [...]

Comment on Pepper – More Valuable Than Gold? by Traveling Chili » Balinese Pork & Ginger in Sweet Soy Sauce

Traveling Chili » Balinese Pork & Ginger in Sweet Soy Sauce — Sat, 10 Oct 2009 11:28:50 +0000

[...] Black Peppercorns [...]

Comment on Thai Ginger by Traveling Chili » Balinese Pork & Ginger in Sweet Soy Sauce

Traveling Chili » Balinese Pork & Ginger in Sweet Soy Sauce — Sat, 10 Oct 2009 11:23:08 +0000

[...] Ginger [...]

Comment on Jasmine Water by Thai Jasmine Pudding with Coconut Cream Topping – Ta-goh | Traveling Chili

Thu, 23 Jul 2009 13:12:08 +0000

[...] the same taste (which is pretty much none). There is no substitute for the rice flour. See the recipe for jasmine water to find out how to make it, as well as what to do if your jasmine bush isn’t in bloom. If you [...]

Comment on Thai Desserts by Jasmine Water | Traveling Chili

Jasmine Water | Traveling Chili — Wed, 22 Jul 2009 14:43:52 +0000

[...] Thai Desserts [...]