I know this was already posted on the blog this month, but since I was told I would like it, I took a leap of faith and made it. Since you already know the recipe, here are some highlights - Mel style.
First, fish sauce smells. I mean, really smells. I made the fish sauce w/chiles and dang, it smells.
The must-have table sauce was pretty good and relatively easy to make. I don't like the fact that it only lasts 3 days and the fish sauce with chiles lasts forever. Somebody should reverse those :)
Lesson 1 - Serrano peppers can be subbed for bird peppers. I know they warn us about the capsaicin, but what the %*(#??? It totally took my breath away and sent me into coughing spells. Nice. For fish sauce. Nicer.
Lesson 2 - vietnamese coriander was subbed for basil. Wirrek mentioned sweet basil. What is that? I found basil-basil and used that. Geesh, this book is not for beginners.
Lesson 3 - Salad leftovers are not an option. Bummer. I tried eating the leftovers today, but it was so soggy I had to throw it out.
Lesson 4 - the salad itself was really delicious and DH loved it too. It's definitely a unique flavor, and it was very much enjoyed.
I am branching out tomorrow for two new recipes. They both involve lemongrass. I bought a couple of branches from the grocery store, and now it looks like a tree growing in my fridge. Twigs anyone?
I can't make 90% of the things in this book, but I'll work through the few that I can! I'll keep you posted. Please be sure to put all the substitutions in your post since I sure as heck need the additional help!!
LOL. Make sure you peel the outer layers of your lemon grass down. When you cut off the bottome end look at it. There will be a white center surrounded by purple-ish rings. You want the white center. It's kinda like peeling an onion. Or a scallion I suppose.
ReplyDeleteFish sauce does stink but it does really enhance the flavors. However, when it goes into a salad dressing I add it to taste instead of their measurements.
Whoa. I had no idea lemongrass had to be pealed. Seriously, I was just going to chop it up. Do you just use the bottom part or the whole thing? Its like 18 inches long.
ReplyDeleteI think you can use the whole thing, and yeah, peel a layer or two. Its hard to tell because the whole thing it pretty tough. Mel - your comments were so funny, but I am convinced you can make at least 40% of the recipes in this book!
ReplyDeleteOh, and sweet basil is basil basil. I seriously said sweet basil? Man, extra typing!
ReplyDeletePeel it down to the white. A lot of the top will come off when you "unwind" it.
ReplyDeleteWhat you'll have is a pale yellow stalk.
You'll want to stop slicing when it's no longer white an fleshy. The leaves are green and woody
I also crush the slices a bit to release more flavor.