I make this as delicious as I can without a ton of salt which is generally synonymous with a lot of restaurant-style Chinese food. This is a pretty authentic recipe eaten in and around Sichuan, China, but definitely not just there.
This is my take on a mind blowing grilled chicken I had when I was in Bangkok. No it was not street side, nor was it at some “cafeteria” stall or at some fancy “hi-so” hangout. It was deep in the recesses of a Mall which is not that surprising if you have been to Bangkok.
I was recently challenged (online) to make something totally unique and “probably” not in any cookbook somewhere. I always enjoy a good challenge especially when it comes to cooking. I started with some beef ribs since most of the people on this planet love them.
This is a Vietnamese home-run from Phú Quốc island. I have carefully measured out everything so there is no guess work. Just tasty chicken which I call my “Le Viet” special – French influenced, Vietnamese deliciousness. ‘Nuff said.
This is my go-to pasta recipe when I’m tired. Why? It’s freakin’ easy and it can rival any restaurant style pasta dish – any day of any week. Believe that. Oh and this is a great first-date recipe. Please, trust me on this.
What I have done is come up with a mixture that speaks freshness and shouts flavor while keeping the spice and salt properly in check, well, at least for the non-Thai. I like fish. If I didn’t, I would not eat it.