I really like Ming Tsai's recipes and techniques. I tried some Thai bird chilies with recipes but they made things a little too hot. This week he was making a recipe. To give the chilies some heat in the recipe, he crushed it with side of his knife and then let the chili go into the stir try.
Good idea!
Tuesday, April 22, 2008
Ming's good hint on using Thai bird chilies
Labels:
Asian,
Bird chilies,
chili chilies,
fusion,
Ming Tsai,
spicy,
techniques
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