Comments on: Thai Chicken Salad With Peanut Chili Dressing

By: Deb

Deb — Thu, 06 Nov 2008 02:03:55 +0000

In response to EK’s question about the hardened palm sugar block, yes, it is indeed palm sugar.
It’s also known as Gula Melaka. Usually it’s boiled in a bit of water till it is dissolved into a thick syrup.

By: Rachel Neumeier

Rachel Neumeier — Wed, 30 Jul 2008 16:54:13 +0000

Three times so far I’ve looked at a recipe on your blog and changed my mind right then about what to have for dinner. They’ve all been good, but this one is something special. I’ve made this salad four times in just a few weeks, and I almost never repeat a recipe so often — this one is a keeper! Thanks for posting it.

By: EK

EK — Sun, 27 Jul 2008 21:58:43 +0000

Oh, man. By some lucky coincidence I had on hand almost every ingredient your listed for this recipe (don’t you love it when that happens!) and so decided to give it a try for dinner – it is sublime. The only things I omitted were the bean sprouts, chiles and Sriracha sauce, as I do not like my food to be too spicy hot. I loved the way each of the bold flavors in both the marinade and the dressing melded together and exploded in the mouth. Thanks for this recipe!
Quick question about palm sugar: A while ago I bought something claiming to be palm sugar from an Asian food store, but it isn’t liquid like you say. The taste is lovely but the sugar is compressed into little cakes which are so hard that it is impossible to cut, smash or grate them. So far I haven’t been able to use them in anything because of this. Any idea if what I bought is indeed palm sugar or something else?

By: AppetiteforChina

AppetiteforChina — Thu, 24 Jul 2008 16:19:38 +0000

The Sriracha sauce dots add a nice touch to the plating.

By: Norris Hall

Norris Hall — Wed, 23 Jul 2008 21:52:06 +0000

Heres a good site for Thai cooking www.thaifoodtonight.com It's got about 30 recipes each one with a cooking video to go along. Free too