danengler + asian   117

Thai Coconut Sticky Rice With Mango (Khao Niao Mamuang) Recipe | Serious Eats
The problems I had with this recipe were probably my fault:

1. I let the mangos ripen for more than a week after I bought them, to the point where the skins were wrinkled and had begun to darken. When I cut them open, however, the flesh was still over-firm and under-sweet. I guess you have to plan two weeks in advance before making this dish?

2. I can't tell if I didn't steam the rice long enough (4 minutes longer than specified) or too long, but it was on the firmer side of al dente AND firmly stuck to the kitchen towel in which it steamed.

3. If you want the rice and sauce to be snowy white, don't use unrefined cane sugar.

4. Make sure you add at least a few tablespoons (NOT teaspoons) of hot coconut milk to the cornstarch or your "slurry" will solidify into a gel as soon as you add it to the pot.
dessert  thai  asian  glutinousrice  stickyrice  coconutmilk  cornstarch  mango  sesame  madethis:good 
may 2019 by danengler
Vietnamese Fresh Spring Rolls Recipe - Allrecipes.com
1. Thinly slice the lettuce instead of chopping it.
2. Use whole cilantro and basil leaves instead of chopping them.
3. Add julienned carrot.
4. Use 3 shrimp halves instead of 2. (12 shrimp total)
5. Believe them when they say to only soak each wrapper for one second. They will continue to soften as you layer on the toppings.
asian  vietnamese  springrolls  vermicelli  ricewrappers  shrimp  seafood  thaibasil  cilantro  mint  lettuce  fishsauce  lime  garlic  sambal  hoisin  peanut  madethis:excellent 
february 2018 by danengler
Five-Spice Chicken Banh Mi Recipe
The end result of this recipe is very good but the proportions are way off.

1. As written, the recipe produces six cups of pickled vegetables for six sandwiches, which is INSANE. 2 cups is more than enough. If you can't find a small daikon, use jicama or just stick to carrots. (They all have the same flavor and texture after marination regardless.)
2. Unless you have very small limes, only use the juice of HALF a lime. Otherwise, the spicy mayo is too runny.
3. Similarly, unless you have very small shallots, only use two.
4. 2 tablespoons of fish sauce completely overwhelm the flavor of the chicken. Use 1T at most.
sriracha  mayonnaise  lime  chicken  fivespicepowder  fishsauce  garlic  soysauce  vinegar  carrot  daikon  banhmi  sandwich  asian  vietnamese  shallot  madethis:excellent 
march 2012 by danengler
« earlier      
per page:    204080120160

related tags

almond  anise  applecidervinegar  asian  asianpear  babylettuce  bacon  baguette  banhmi  bao  basil  bayleaf  beancurdstick  beansprouts  beef  beefsirloin  birdseyechile  blackcod  bokchoy  bonito  bread  broadbeanpaste  broccoli  brownsugar  buns  burdock  butter  buttermilk  cabbage  cambodian  carrot  catsup  caul  cauliflower  cayenne  celery  chaipowyu  chard  charsiu  cheddar  cherrytomato  chiankiangvinegar  chicken  chickenbacks  chickenbreast  chickenstock  chickenthighs  chickenwings  chile  chilepaste  chiles  chili  chilibeanpaste  chilies  chiligarlicsauce  chilijam  chilioil  chilipeppers  chinese  chinesebacon  chinesehotpepper  chinesenoodles  chinesesausage  chinesese  chives  chuckroast  cilantro  cinnamon  clove  coconut  coconutmilk  cod  cold  copycat  coriander  corn  cornflour  cornmeal  cornstarch  crabpaste  cream  cremini  cucumber  cumin  curry  daikon  darksoysauce  dashi  dduk  deepfried  dessert  dijonmustard  dimsum  driedshrimp  dumplings  egg  eggdrop  eggplant  englishcucumber  evaporatedmilk  fennel  filipino  fish  fishsauce  fivespicepowder  flanksteak  friedrice  friedtofu  gailan  garlic  garlicpowder  gelatin  generaltsos  ghee  ginger  glutinousrice  gochugaru  gochujang  gojujang  goldenmountainsauce  grapefruit  grilled  groundbeef  groundchicken  groundpork  guajillo  gyoza  hangersteak  heavycream  hoisin  honey  howto  indonesian  jaew  jalapeno  japanese  kebab  kecapmanis  ketchup  kimchi  kombu  korean  kungpao  lapchang  lapcheong  lapyuk  leek  lemon  lemongrass  lettuce  lime  lomein  lotusleaves  lotusseed  macapuno  madethis:average  madethis:excellent  madethis:good  maggi  maltose  mango  marinade  mayonnaise  meatballs  metafilter  milk  mint  mirin  miso  misopaste  mochiko  morelmushrooms  mungbean  mungbeannoodles  mushroom  mushrooms  mustard  mustardroot  nachos  namprikpao  napacabbage  nira  noodles  nori  oliveoil  omelet  onion  onionpowder  oxtail  oystersauce  padthai  paleo  palmsugar  pancakes  panko  pasilla  pasta  pastry  peanut  peanutoil  peanuts  pearjuice  peas  pepper  perilla  pho  porcinimushrooms  pork  porkbelly  porkbutt  porkloin  porkrinds  porkshoulder  potatostarch  radish  ramen  recipes  redonion  redpepper  redpepperflakes  ribeye  rice  ricecake  riceflour  ricenoodles  ricepaper  ricepowder  ricesticks  ricevinegar  ricewine  ricewinevinegar  ricewrappers  romaine  sake  salad  salami  salmon  saltedegg  sambal  sandwich  satay  sauce  sausage  savoycabbage  scallion  seafood  seaweed  serannochile  serrano  sesame  sesameoil  shallot  shaoxingwine  shellfish  sherry  shitake  shrimp  shrimppaste  sichuanpeppercorn  sichuanvegetables  sidedish  silkentofu  siumai  skirtsteak  slaw  snack  snappeas  snowpeas  soba  soup  sourcream  soysauce  spinach  springonion  springrolls  sprouts  sriracha  staranise  steak  steamed  stew  stickyrice  stirfry  stripsteak  sugar  sushi  sweetenedcondensedmilk  taiwanese  tamari  tamarind  teriyaki  thai  thaibasil  thaichili  thyme  toastedricepowder  tofu  tofupuffs  tomato  tomatopaste  tonkatsu  tuna  turkey  turmeric  udon  vanilla  vegan  vegetablestock  vegetarian  vermicelli  vietnamese  vinegar  vodka  wakame  walnutoil  wasabi  waterchestnuts  watercress  whitepepper  whitewinevinegar  wholemilk  wholewheat  wings  wonton  woodearmushrooms  worcestershire  wrap  yakisoba  yuba  zhacai 

Copy this bookmark:



description:


tags: