Comments on: Greener on the Other Side

By: Christina

Christina — Wed, 30 Nov -0001 00:00:00 +0000

Great story – I love bok choi myself. Growing up in Auckland we got to eat quite a lot of Chinese food. My father (the cook of our family) loved Chinese supermarkets (about the only type of shopping he did enjoy!) and Asian food so we ate it quite often (he did brilliant Thai food too).

By: Barbara Fisher

Barbara Fisher — Wed, 30 Nov -0001 00:00:00 +0000

I cook Thai food fairly often, too; I fell in love with it at first taste about oh, twelve or thirteen years ago. Unfortunately, where we lived there were no Thai restaurants. But there was a well-stocked Asian grocery store, so I started teaching myself. Between books and long conversations with a couple of Thai graduate students, I got pretty proficient. Good enough to teach other folks, which is fun.

By: Christina

Christina — Wed, 30 Nov -0001 00:00:00 +0000

It is a lovely cuisine, isn’t it?
We were fortunate. There’s some very good Thai restaurants in Auckland (or were 7 years ago). Dad also went on a short cookery course when he went to Thailand on holiday – food obsessiveness runs in the family![laugh] He taught me how to make green curry chicken, everything else I learnt out of a book or the web.

By: Barbara Fisher

Barbara Fisher — Wed, 30 Nov -0001 00:00:00 +0000

Ahh, green curry. One of my most popular classes when I taught in Maryland was a class I taught on green curry. We made green curry paste from scratch, by three methods–machine only, by hand only and by hand assisted by machine, and evaluated which method was preferred–every one decided by hand assisted by machine. Then, we used it in three recipes–green curry chicken, green curry with fried tofu and eggplant, and salmon filets glazed with green curry and broiled, then garnished with avocado and steamed shrimp slices.

The last, totally non-traditional recipe was the runaway favorite.

By: boo_licious

boo_licious — Wed, 30 Nov -0001 00:00:00 +0000

Yeah, the Chinese love their greens. Interesting combination of lap cheong and vegies, usually we take lap cheong in Fried Rice or eaten with waxed duck steamed with rice as a Chinese New Year dish.

Reading the way you wok your veggies, you have got it down to pat esp the adding of the sugar. We tend to add sugar to things like kailan as it helps bring out the flavors. Try adding some minced ginger to your garlic as that will add more flavor.

Another popular way we take veggies is in a soup base (less oil). I think I blogged about that twice - the baby spinach and the little bok choys in the restaurant.

Hope that helps.