Black and White

On one of Bobby Chinn's treks to Asia (Penang, I think), he bought a drink from a food hawker named "Michael Jackson." It was plain and simple mix of grass jelly on soy milk. The combination works, at least for me. Obviously it won't if you're not a fan of black jelly.

I think the light herby-bitterness of the grass jelly cuts through the richness of the soy milk. As far as I know all grass jelly products (usually sold in cans) taste the same. But soy milk may vary in flavor depending on manufacturer, and whether it has been sweetened or flavored. Use whatever you like.

I just thought I'd post this so there will be something to wash down the spicy Thai Chicken Basil Stir-fry.

Thai Stir-Fried Chicken in Basil

I saw this recipe from Maeve O'Maera's Food Safari. I just love that program! Anyway, I thought this dish was very Thai in its selection of ingredients, yet quite easy to do - without compromising flavor of course!

I think this dish is one of the easiest and most versatile in Thai cooking. You can substitute any meat, even some seafood. And stir-frying ensures the veggies remain crisp!

You can find the orginal recipe here on the Food Safari page. I modifed it by adding two slices ginger. Instead of just soy sauce, I used a combination of soy sauce and oyster sauce. Also, I mixed the sauce ingredients beforehand on a bowl and tasted it before adding it to the stir-fry. this way, I did not have to make adjustments while cooking.

Also, I served it with regular fried egg, instead of the very oily puffed fried egg.

I'm Back!!!

Sorry for my absence! I have quite a number of stuff to post here and in my other blogs...