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Really great, used a pre-made paste but worth it when you don’t have the luxury of an afternoon. Need to be careful with the fat which from fresh is difficult to separate. Easier if refrigerated then scraping the solidified fat layer away. But just so, so excellent. From Food of Thailand, David Thompson
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Not my favourite dal, but good interesting flavours from the fish sauce. But yeah, I prefer others. From 1,2,3, pg. 194
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Still great. Worth erring towards a thicker sauce than a soup. From 123, pg. 202
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Loved these. Just threw the prawn, pepper, pineapple mix on the (very close-together barred) bbq and it was perfect. From 123, pg. 136
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Very good, fresh, crunchy veg but deep savoury flavour. So quick I changed it slightly in that I didn’t combined and stir fry the rice. Partially because I didn’t cook it ahead of time so it could be cooled, which means it would become a touch mooshly in the wok, partially because I often think rice is best as an unmuddled, separate element, with the sauce providing the hot of flavour goodness. From 123 pg. 260
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Excellent and simple, although too sweet and I would want to reduce the sugar content by at least half. The thinly sliced ginger is superb, and actually quite important to balance the sweet sauce. From Everyday Harumi – pg. 75
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This was simple and pleasing, with far more complex flavours than appearances might suggest. Although in truth by the end I’m not quite sure how I feel about it. Certainly it was too dry for my taste and I’d want some kind of lubricant. I dropped the sugar requested for the scrambled eggs… Just … no. I would want to adjust this if I try it again. Or perhaps it’s just designed to be a smaller portion for a bento box… From Everyday Harumi – pg. 88
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Really excellent Japanese version of fajitas, only I decided to omit the crepes for a little more health after a heavy run of rice based meals on this occasion. I salted the cucumber, left it for an hour, then rinsed and squeezed it out, which from bibimbap I remember is a lovely way to combine cucumber with a meaty dish, firming it up and enhancing the flavour. Although I’m sure freshly cut cukes are great in this too. I removed the pork from the simmering sauce for a while to reduce the sauce, which also allowed the pork to rest.…
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Thai Food, David Thompson – pg. 312