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Hong Kong SoHo Hollywood Road “Antique Street” Chic Restaurant Row

 

SOHO HOLLYWOOD ROAD AREA OF HONG KONG

Continued parts of my blog post on “48hr Photography Tour of must see n eat Hong Kong” 

 

This is the New HONG KONG re-created area of old shops and stores into a upscale Chic Restaurant and PUB area of the city.  Located on the upper side of a very steep hill, so steep in fact the city installed the longest covered escalator system in the world to reach it, a few more images below will tell all about this system in a minute.

Chic Restaurant row has every kind of chef inspired dish from every part of the planet all in one spot, all in Hong Kong.  To eat your way around this Hollywood Road area plan on staying a year as beyond the street level PUBs and cafe are the second story hidden back alley establishments only the truly locals know about.  This review is not going to even get close to telling about them or all the pool places to grab a draft brew and toss a game of darts.  This will have to wait for a longer journey to this wonderful city called Hong Kong.

This street Hollywood Road is also known as, Antique Street with all the little boutique shops selling wares from all over Asia, all in one spot.  Just great for any aspiring interior designer to find such a place in any city, here is not problem.

Next item, did I eat in SoHo, of course.   I decided to try the local Pizza fare, had plenty of Asian food during my six months in Asia, wanted something a tad different, after all I was in the chef paradise of Hong Kong this item they should be able to get right and so it was, I found a perfect Pizza cafe to share with you.

Pizza Express has a few locations around Hong Kong besides the cafe in SoHo.  The images below will tell the story better than me rambling on here.  I started off with a homemade tomato and basil soup, like it hit my wow factor to a perfect Rome sidewalk cafe could not compare, it was perfect.  To top this off with a individual “hand tossed” too, pizza of mixed with Jalapeños and Pepperoni of all things called an American Pizza, what does Jalapeños have to due with America ?? you figure it out.  Cooked perfect the crust was thin but not too thin, cheese and sauce were delightful tasty bite, in fact I enjoyed my Pizza Restaurant find.  Ordered a Chinese local beer, you know the one in the green bottle, no shameful plugs here on my blog, none.  Just take a look at these images below to get an idea, and YES, once again that is my empty plate, will tell you if I enjoyed my meal, you can only guess?   So good I tried this cafe [different location] for lunch another day, check out the bow tie pasta with sausage plate, last image in this set, also a very good recommendation.

 

HOW TO FIND THIS RESTAURANT IN SOHO HONG KONG

The decor is not fancy but comfortable as nice atmosphere inside an open chef kitchen with a little take out business too.  Expect a wait on any night if your coming after 9 pm, a few minutes is worth it, you will not be disappointed .   check out the web site for more salads and pasta dishes, all appear to be excellent choices for a lunch or dinner.

Web site:  http://www.pizzaexpress.com.hk/en/

Facebook:  https://www.facebook.com/pizzaexpresshk

Location in SoHo is at the mid Central Point of the Escalator system.  You can walk uphill towards where the escalators start from Ferry Building #5 is it is a straight shot, at mid point the overhead sign will read CENTRAL, you have arrived look around, the Pizza Express is on the corner, impossible to miss.  ASK any Taxi driver to take you to Pizza Express in SoHo, this is a established restaurant everyone knows where it is.

PHOTOGRAPHY BELOW IS MORE IMAGES FROM SOHO HOLLYWOOD ROAD

 

To get a final bit of more information on this upscale chic area where on the streets at night you can find every exotic car know to Italy or the UK  and Germany have not been left out for that matter parked along the side roads of SoHo like the everyday family ride, it is just a car to them.   How to get there again is by walking  all up hill till your reach the escalators to mid point called Central, look for the sign. Stop look around you will find more Pubs, bars, cafes, eatery and restaurants plus shops along the side roads. From Star Ferry Terminal start walking inland, uphill, ask anyone where the start of the escalators are, to point you in the right direction.  It is a  straight shot uphill from Ferry Building 5, Star Ferry you arrived at building 8,  or just look at the tourist map, works too.  Taxi from Ferry 8 building to Hollywood Road @ Central escalators cost about $3 bucks US. The restaurants you will see in this last set of images were taken during the morning hour prior to noon, they were just opening hence empty, trust me, come evening they are all full.

The escalators are the longest covered system in the world and only go one way zig n zag uphill 800 meters total of walkways. You have a steep step by step walk back downhill, take your time, look down the side streets on your way back, both sides of the walkway are hidden gem pubs and special places to grab a late afternoon lunch or late night dinner.  This is the hot spot for Hong Kong who’s who at night, enjoy the night!

Bon Appétit

 
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Mango Deserts @ Hong Kong’s “Hui Lau Shan”

MANGO DESERTS AT HUI LAU SHAN CAFE

Continued parts of my blog post on “48hr Photography Tour of must see n eat Hong Kong” 

 

This is one of Hong Kong gems to find during your stay in this city, a must try experience.  Hui Lau Shan is a Desert Place for all things “MANGO”.  Everything is based around the Mango, smoothies, drinks with chunks of Mango, Ice Cream Sorbet and crepes filled with, you can guess, Mango Cream.

This Hong Kong based restaurant is now franchised all over the world, mostly in Asian communities, the USA has one in San Francisco but I can see this in many many malls opening soon.  Just a plain simple menu with good eats, what more can we say.

The Hong Kong experience will not be complete without at least one Mango inspired drink mixology of things to put into a plastic cup.  Ordering is easy with the wait staff as there is no language barrier, remember everyone in Hong Kong speaks English, easy to have them sort of explain in a mango language the drinks and deserts offered.

My question to my cute bouncy Asian girl that came to the table to ask for the selections, was what is a favourite on the menu, besides a drink of course, she pointed to this square thing, see photo below said it is the best she loved it and all her friends eat them too.  So, without hesitation I ordered one of them too, along with her recommended Mango Drink of the “day” special.

The photos do not tell the entire story.  Take a look a the big or shall I say half inch wide BIG Straw, it is for a reason.  To suck up the chunks of Mango inside your drink, get a slurp of juice of some type, along with a few chunky parts of Mango, just just awesome mixed drink.

My little square arrived to my table, hum?   Poking at it a bit, crepe filled thing of a bob, hum again to myself.   Cut into it, see the photo below to reveal a tenter moist all most ricotta cream filling with, none less Mango bits, all wrapped in a perfectly fresh crepe blanket with a touch of chocolate sauce on the side,, am I aloud to say just freking awesome, one more time, a real awesome desert.  Got to try, must have while your in Hong Kong.  Easy to order, just point to it on the full colour menu pad at every table, one of these thing a ma bobs, please.

PHOTOGRAPHY BELOW

Here are a few more images from my Mango Experience, not the last image of the bill, very cheap, a few dollars US, and yes that is my empty plate, you can judge for yourself if it was good?  

 

HOW TO FIND THIS RESTAURANT IN HONG KONG

To start with here is the web site and Facebook links, check this out for seeing additional desert ideas to try on the menu.  Plenty of fruity things to make anyone order several things just to try.

To find the location, if you can not find one then please go to the front of the class, turn in your Travel ID Card and Photographers Licence, you are not a seasoned do it yourself traveler.

ASK ANYONE ON THE STREET:  They speak English, as this Restaurant Cafe has so many locations, one is bound to be within walking distance no matter where your at in Hong Kong, OK !!

Now enjoy your Mango Surprise desert.

http://www.hkhls.com

https://www.facebook.com/huilaushan

 
Russell Freeman on Google+!

HONG KONG OSHA APPROVED BAMBOO SCAFFOLDING FOR USA

HONG KONG BAMBOO SCAFFOLDING

 

This is a play on words, NO, this is not approved for use in the USA, I am only kidding.  You have to realize this is how they made these high rise buildings for years in Hong Kong, only to think, REALLY?

Walking around Honk Kong you will see piles of bamboo poles ready to be used someplace “parked” along the curbs.  See my image in the set of images below.  Then my questions arise out of all this, who does really govern the building and inspections of these platforms, let alone the workers safety ?

Believe it or not, yea there is a set of rules for building these grand structors governed by Hong Kong building department.  I will not bore you with the detail manual available via PDF a simple Google search you can find, but more interesting is this next club of builders that have their own Guild to construct these monster contraptions along the outside of buildings.  I saw several going up 6 to 7 stories or more in the air, yea that is high !!

This next set of images will help tell the story too.   Walk slowly around them, after all this is a “hard hat” area too.  O, all most forgot, to tell you about the professional International Guild of Knot Tyers , yip how to tie a knot is an art and this too is regulated by the government, a construction company has to hire only certified Knot Tyers.  [spelling of Tyer is correct off their web site]  Now don’t you feel safer walking around Hong Kong?

 
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“Pad Thai Stir Fry” Soft Rice Noodles with Prawns in Tamarind Sauce

 

Hello this is Russell with todays lesson on making the absolute best Pad Thai creation your taste buds will ever experience.  This is the recipe shared with me from a famous Thai Chef, pay attention to the details as that is the secret to this dish along with presentation on the plate.  You will WOW !! your friend and family with this one, trust me. This Signature Recipe is for my daughter Natalie Ann, her husband KEVIN, the real cook in the family to enjoy cooking as I share this dish for the two of you !! 

The skills are all in the methods of stir fry and prep of the ingredients I have outlined each item along with a set of images “as cooked” progress to help with the visual in learning the techniques of making an true Thailand favourite Pad Thai.  I have selected the most common item used in a typical Pad Thai served in Thailand,  shrimp or prawns as the region calls them.   You may sub out skinned dark meat chicken cut into bite size chucks or pork  cut into small bit size instead of shrimp. * see my cooking note if not shrimps used.

Traditional Pad Thai has roasted peanuts cooked with the stir fry, allergic to nuts you may try sub out Cashews as they are a fruit grown on a tree, not a nut. You will get the same crunch results as chopped peanuts.

Ready to start cooking this Thailand Signature dish Stir Fry PAD THAI with Prawns in soft rice noodles and Tamarind Sauce as in the photos above, this is my dish I cooked, take a close look as I will teach you to make this exact same dish.

PAD THAI STIR FRY WITH PRAWNS IN TAMARIND SAUCE RECIPE

this is for one portion, you may double recipe as per the number of guest, repeat again double recipe for more guest

4 to 5 Prawns or shrimp size is Jumbo 20-25 count per pound are about the right size. Shelled and deveined

80 grams Thai rice noodles. This is thumb and forefinger together form circle for amount of dry noodles +/- is OK. Medium noodles used, not the wide ones. [soak in cool water 20-30 minutes]

1 cup of water ready

1 farm fresh egg

1/2 cup bean sprouts. remove the tip of each sprout only the shaft is used [soak in cool water for 10 minutes]  reserve a few for garnish top off your plate.

2 tablespoons roasted peanuts [no salt] chopped large chunks, not a fine chop

1 tablespoon dried small shrimps

1 tablespoon palm sugar [sub-dark brown sugar]

1 tablespoon fish sauce

2 tablespoons tamarind paste

1 teaspoon minced garlic

2 tablespoons chives cut into 1.5 inch length [sub-green onion top]

1/4 cup soya bean curd cut into small pieces see photo for size [Tofu is another name, package says “Hard Yellow Tofu”]

2 tablespoons fine chopped Pickled White Radish [see photo for what this looks like] aka Chinese Daikon Radish pickled in a bag or jar will work.

4 to 5 tablespoons of cooking oil [no olive oil] soy or corn is just fine

1 teaspoon red pepper flakes [crushed red peppers are the same, put on pizza in the states]

1/2 fresh Persian or Tahiti lime for juice. These have no seeds easy to squeeze. My photo shows a variety of a Thai lime only found in Thailand given for information only, very sour too, Tahiti lime is just fine.

Garnish after cooking is a few raw bean sprouts, chives & lime juice.

 

TOOLS

1 deep side 10 inch fry pan non-stick is great

1 wooden spoon

1 spatula to flip n stir

Serving dish ready, as when finished cooking get it out of the fry pan.

Ready to start cooking you can start the prep while I’m in the cooler looking for another can of Chang Thailand beer, hum, there is one, ok we are now ready to start. 

To start off cooking any “stir fry” first you need to get yourself organized.  Stir Fry is fast, you will not have time to measure or chop anything while cooking ALL prep has to be completed prior to  putting the pan on the fire.  Get a set of small bowls, small cups, plates out ready to measure everything out, prepared to cook.

The item is in Thai cooking a stir fry can be cooked on a normal stove stop, you do not need a “blow torch” WOK cooker, a deep side non-stick fry pan [see photo] will work just fine, this is not a lesson is Chinese Torch Fire Wok, let them cook with 3000 degree heat, not necessary for our lesson today.

Prep Table contains the following items:

80 grams of pre-soaked rice noodles sitting in small bowl ready to use

1 measuring cup of water for cooking the noodles ready to pour

4-5 shrimp-prawns

1 egg now cracked in a bowl easy to not break the yoke

1/2 cup of bean sprouts take out of chilled water now ready to use

2 tablespoons of roasted peanuts chopped into chunks

1 tablespoon of dried shrimps

1 small bowl combine fish sauce, tamarind paste and palm sugar, mush mix, mix set aside for now

1 teaspoon minced garlic

2 teaspoons of chives [green onion tops] these are for cooking another set is for the garnish

1/4 cup of Tofu curd cut up

2 tablespoons minced pickled white radish

4-5 tablespoons of vegetable oil

1 teaspoon of crushed red chile peppers

1 lime cut in half ready to squeeze, a few bean sprouts and chives all ready for the garnish topping

Your prep table should look like this, note the photos of the other items to see what they look like prep and ready to stir fry.

 

The above photos will show you the prep items, here is a list of the images shown in order:   Prep table with everything in one spot ready, tofu package & sliced up prep, shrimp-prawns to get an idea of the size, pickled white radish in a bowl and the bag, noodles soaked ready and the dry noodles in a package, green onion prep, bean sprouts ready, egg, dry shrimps, minced garlic, jars are plam sugar cubes, tamarind sauce, fish sauce, tamarind paste [either is fine], all three ingredients for sauce mix, oil, fish sauce again, tamarind sauce bottle, peanuts, Thailand bumpy Lime, fry pan, spoon, cup of water all ready to start cooking.

TO START

1. Medium heat wok up with a little oil wait 20 seconds, add minced garlic till light brown.

2. now add pickled white radish, tofu curds and dried shrimp, stir for 10 seconds mix with garlic

3. add the shrimp-prawns cook for 20 -30 seconds more cook both sides of the shrimps, move to one side of the pan, leaving one side clear opposite side of the handle

4. now tilt pan as to make this side that is clear on the heat [see photo]

5. add the noodles and pour about a half cup of water on the noodles to start cooking them all while holding the pan at a slight tilt  to keep the water & noodles on one down side of the pan [see photos]

6. add more water as needed to continue cooking the noodles, may take 3 to 4 minutes, test a noodle to be over a bit past a ‘al dente” , cooked till tender not firm, pull one noodle spin on a fork out of the pile to test.

7. Noodles are cooked ready now add the sauce mix seasoning, stir and  stir more continue to stir  fry until well mixed, noodles with the other items in the pan, everything is mixed now cooking.

8. with your wooden spoon move the stir fry to create a hole in the centre of the pan, a spot where you can see the pan add one tablespoon of oil, wait 5 seconds, then carefully add the egg to the centre of the pan making sure not to break the yoke.

9. Cook the egg white till bubble see the many photos below, cook the egg white until it is no longer clear, now carefully take your wooden spoon and break the yoke and spread out the yellow yoke all around the top of the white part of the egg, continue to cook for another 15 to 20 seconds.

10. Take your spatula and now flip the entire fried egg over into the centre of the pan, continue to cook the other side of the egg now yoke down hard, for 10-15 seconds,

11. take your spoon and mix this cooked egg into small bits mix and mix more stir frying now mixing everything together, continue to stir, all the noodles are coated with sauce n bits of egg

12. add the chives [green onion], roasted chopped peanuts, bean sprouts and mix stir, stir more,

13. now add the red chile flakes [pepper flakes] into the stir fry, carefully to spread them out all over the entire pan, do not dump them in one spot, sprinkle around,

14. continue to stir for another ten seconds

YOU ARE  FINISHED

Plate your dish and then add the garnish to the top.

Squeeze the lime juice on top, add a few more raw bean sprouts, and raw chives for that eye appeal, as we all eat with our eyes !!

Enjoy, you have just make Rusty’s famous Pad Thai, enjoy and please e-mail and share this recipe with your family and friends, unless you do not want them to know your new secret Pad Thai, I will understand.

here are the cooking images to get a feel for how to stir fry this dish, photography says a thousand words, this stir fry once you make it, will be easy the next time, it is a nice tasting dish and easy to make at home.

BON APPETIT !!  

 

This is served with a dish of white rice on the side.  The one item I leaned here in Thailand is all the best people who cook love their rice.  Thailand grows a lot of rice, so do the rich n famous eat it, not really.  The best rice comes from Japan extra fancy with California Sacramento Valley as a close second.  These two rice are excellent, found the same answer many times asking the chef what rice does he cook for himself or herself, the answer is alway Japan.  The local grocery store sells Japan rice you only need to look for it, actually after living in Thailand for a while, there is a difference, in quality and taste of the rice.  You just finished a class A Stir Fry Dish, serve the best side dish of rice available, from Japan.   Street food in Thailand you will get “food” cooked into a stir fry of some type, includes a bowl of rice local for less than a dollar, you get what you pay for.  Nice upscale restaurant in the city with a real chef you will get real food.

 

Send me a photo of your creations to share glad to hear from anyone with a cooking story too.

* cooking note if your not using shrimp or prawns on this Pad Thai.  Shrimp is the Traditional item, you may sub out chicken or pork cut into bit size pieces.  Stir fry this meat prior to starting to cooking the garlic in the pan, cook the meat till brown both side, then bank the meat to one end of the pan, tilt pan up, add a bit of oil, then add garlic and follow recipe as above from garlic forward, you need to cook the meat first to brown.  The shrimp -prawns will easy cook during the entire cooking process, they do not need to be pre-cook like a meat item.

 

 
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Stir Fried Chicken with Cashew Nuts Thai Style “Gai Phat Met Ma Muang Himmaphan”

 

Hello this is Russell I am in Thailand today learning first hand how to make a few true Thailand famous dishes, come along with me to explore the wonderful foods of Thailand has to offer.  We start off with two traditional dishes, Stir Fried Chicken with Cashew nuts and then move on to a perfect Pad Thai with shrimp that if you take the time to follow this recipe you will blow your family away with your new found cooking skills, as this is the best ever method I have found.  Testing a few dozen of the finest places to eat all over Thailand during the past six months, I decided to find the Pad Thai master, as well I did and her secret method of cooking are shared right here, this could not be any easier, so enjoy, read along in easy to follow images and instructions to a perfect Thai meal.  This recipe is especially for my son in law Kevin to cook. 

We start off with the Signature dish of Stir Fried Chicken with Cashew Nuts as in the photo above, this is my dish I cooked, take a close look, as I teach you how to make the exact same dish.

STIR FRIED CHICKEN WITH CASHEW NUTS RECIPE

this is for one portion, you may double recipe as per the number of guest, repeat again double recipe for more guest. 

150 grams of skinless chicken thigh meat sliced a bit thin, into bit size chunks.  Dark meat is more flavourful.  150 grams is a big handful of meat.

2 tablespoons of cashew nuts “cooked”. Purchased raw at whole foods, then lightly cook in oil until light brown, drain on paper towel.  Canned nuts  are ok too, wipe off the salt.  leave whole*

1/2 teaspoon minced garlic

1 teaspoon dark sweet soy sauce

1 fresh spring onion cut into one inch length, from white part to the green cut it all up

1 tablespoon of vegetable oil [not olive oil] soy bean or corn is good

1/2 teaspoon palm sugar [sub dark brown sugar]

2 teaspoons fish sauce [1 for marinate and 1 for seasoning]

2 red chile sliced into small strips [sub out a red bell pepper if you can not find sweet fresh red chile peppers in the market]

1/4 cup of chunk diced white onion

2 dried chile we will deep fry 20 seconds in oil remove both oil and peppers from pan, slice for topping  Dry Chile peppers of any type will do, similar to a Santa Fe Chile dry or the small red dry chiles in the market

TOOLS

1 deep side 10 inch fry pan non-stick is great

1 wooden spoon

1 spatula to flip n stir

1  each of latex rubber glove, for one hand only

Serving dish ready, as when finished cooking get it out of the fry pan.

Scissors to cut chile on top of finished dish

1 hand latex glove

*cashew nuts are not really a nut, they are a fruit from a fruit tree. Nut allergic people to peanuts maybe ok with a cashew?  Thailand is one of the largest exporters of cashews in the world.

 

Ready to start cooking, first we will grab a chilled glass of passion fruit iced tea with fresh mint, head out to the garden for a few fresh items and look for that darn chicken that keeps hiding from us.  Here chick chick,,,

 

 

Next up is a lesson in Peppers or Chile as you may know them.  The short version is Christopher Columbus was looking for the Spice Islands his original mission.  Found the coast of South America, namely Colombia as we know the country today.  Discovered the red peppers as we call them today.  In his ships log, he put a name to the new discovery, he was looking for “pepper” , these were spicy n hot, so he called them Peppers.  That is how they got the name.

Moving along the Portuguese sailors continued to export these pepper plants around the world some 500 years ago, back in the late 1500’s to Asia, China, India is where they delivered the plants.  These are the original plants from Colombia Amazon region where it meets Ecuador for over 200 different varieties of every hot or hotter pepper know to man, all came from this area.  The Spanish took the plants to Mexico region, they are not native of Mexico as a lot of people think.

The Thai hot red pepper is one of these same exact varieties that currently grow wild in the Amazon area of Colombia, I personally have been there seen them grown wild, so as Christopher discovered they are both hot and great in cooking.  Thai gardens grow three basic types all used in Thai cooking, you can find easy in any store fresh, see the photos below to recognize them for yourself and now you know the rest of the story too.

Red Purple Peppers, Red Mini Hot Peppers, Longer Red Thai Chile and on the vine a bit longer they turn green.  The milder red ones you can sub out a nice red bell pepper for the same effect similar taste as they are not really hot.

 

To start off cooking any “stir fry” first you need to get yourself organized.  Stir Fry is fast, you will not have time to measure or chop anything while cooking ALL prep has to be completed prior to  putting the pan on the fire.  Get a set of small bowls, small cups, plates out ready to measure everything out, prepared to cook.

The item is in Thai cooking a stir fry can be cooked on a normal stove stop, you do not need a “blow torch” WOK cooker, a deep side non-stick fry pan [see photo] will work just fine, this is not a lesson is Chinese Torch Fire Wok, let them cook with 3000 degree heat, not necessary for our lesson today.

Prep Table contains the following items:

Chicken cut up in a small bowl

Marinate chicken in  small bowl: 1 teaspoon fish sauce, 1/2 teaspoon palm sugar, 1/2 teaspoon dark sweet soy sauce.  Combine together into one smooth liquid in one bowl, glove hand to mush together, mix.  set aside

Minced  garlic and cut up spring onion, ready in separate bowls

Vegetable oil in small bowl ready

Cashew nuts cooked light brown, ready in small bowl.

One teaspoon of fish sauce in a small bowl

2 red chile peppers cut sliced into a small bowl [red bell pepper]

1/4 cup of diced white onion ready to go

see my cooking table below for an idea, your prep table should look like this ready to stir fry.

 

1. Glove up !! one hand.  Pour your mix of marinate into the chicken bowl, mix, mix and mush together.  Pull glove off let chicken set for three minutes.

2. Deep fried the large dry chiles 20 seconds on medium heat, set aside on a paper towel, drain extra oil out of pan.  leave chiles set for final garnish on top of dish.

 

3. Fry pan on the medium heat add small tablespoon of oil,  wait 20 seconds, then add marinated chicken. Take your time to separate all the chicken parts out individually let them cook on one side brown, then flip and repeat till brown.

4. Move chicken to one side of pan, see photos, add a teaspoon of vegetable oil wait ten seconded, then add garlic stir n fry until garlic turns a light brown, see photo.

5. Mix chicken with garlic and now add diced white onion stir quickly and add fish sauce and stir in cashew nuts

6. Add the red chile peppers and spring onion continue to stir n fry 20 seconds,  continue to stir, 20 seconds more plus

7. Remove from heat, plate up your Cashew Chicken Stir Fry

8. take out scissors and cut up small bits of the dry chile you fried up earlier as a topping.

 

YOU ARE FINISHED, now find a nice white plate to use for your presentation

Take a look at the steps shown above and in the photos below to get the feel for making this dish, it is real simple, really.

 

 

 

BON APPETIT !!

This is served with a dish of white rice on the side.  The one item I leaned here in Thailand is all the best people who cook love their rice.  Thailand grows a lot of rice, so do the rich n famous eat it, not really.  The best rice comes from Japan extra fancy with California Sacramento Valley as a close second.  These two rice are excellent, found the same answer many times asking the chef what rice does he cook for himself or herself, the answer is alway Japan.  The local grocery store sells Japan rice you only need to look for it, actually after living in Thailand for a while, there is a difference, in quality and taste of the rice.  You just finished a class A Stir Fry Dish, serve the best side dish of rice available, from Japan.   Street food in Thailand you will get “food” cooked into a stir fry of some type, includes a bowl of rice local for less than a dollar, you get what you pay for.  Nice upscale restaurant in the city with a real chef you will get real food.

 

Send me a photo of your creations to share glad to hear from anyone with a cooking story too.

The Chinese version of this  dish is to add Hot Dry RED peppers into the stir fry at the end, they are the hot little suckers that you will regret eating !!

 

 
Russell Freeman on Google+!