This is an extremely simple and straight forward preparation; good eggs, fish sauce, and hot oil, that is all. The key to Khai Jiao besides good Thai fish sauce (I use MegaChef brand), is making sure your oil is the right temperature. If your oil is not hot enough when you introduce your eggs they … Continue reading Khai Jiao (Thai Fried Omelette)
Grilled Turmeric Chicken I will always be fond of this recipe; not only was it one of the first things I put on the menu at the Market, it serves as a great introduction to some fundamental ingredients and techniques important to Thai cuisine. The name Ghai Yang Kamin translates directly to Grilled Turmeric Chicken, … Continue reading Gai Yang Kamin
Unfortunately I spent most of my life avoiding fried chicken, it wasn't that I disliked the taste or the texture, rather my negative affect towards chicken wings came from an irrational fear of the bones in the wing itself. Sure I would try wings off- hand when they were around at Super Bowl parties or … Continue reading Honey Sriracha Chicken Wings
French Toast and my Grandmother (Grammy) will always be intrinsically linked in my mind. I will never forget the excitement of waking up on a school day to the rich aromas of cinnamon and egg ruminating from our family kitchen. I would eagerly run down the stairs connected to our kitchen to find my … Continue reading Challah French Toast
Welcome. If a man does not have sauce, then he is lost. But the same man can get lost in the sauce. -- Gucci Mane
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