2. Drain all the oil out and keep them aside. 3. Put oil in the wok again and add the chicken slivers, the spring onions, garlic, ginger, celery and fermented rice. 4. Add the hot bean paste to this ...

Thai green curry is a creamy and aromatic dish featuring a rich coconut-based sauce infused with green curry paste, tender ...

Let sit for 15-20 minutes in a strainer to remove bitterness and water from the eggplant. 2. Combine all ingredients for sambal in a mortar and pestle and pound into a paste. 3. In a hot wok ...

Transfer to a sheet pan; season with salt. While chicken marinates, prick eggplant all over with a fork. (If eggplant is more than 1 ½-inches thick, halve lengthwise to speed cooking.) ...