Posts Tagged ‘recipes’
The idea of tripas as an edible foodstuff can understandably turn a lot of people off. For those not in the know, in Mexican cuisine, tripas refers to the small intestines of a pig, goat, or cow. Beef small intestines, in particular, are the ones that are most commonly used in a lot of Mexican dishes.
The best salsas are homemade. Guacamole is best made at home, too, from your personal favorite blend of herbs, spices, and vegetables. My recipe is a sacred tradition, assembled from at least a dozen hours scraping various online blogs for hidden grains of wisdom. It’s still a work in progress, but I get lots of compliments whenever I’m the one bringing dip to a gathering.
When it comes to curry, you can’t go wrong with coconut milk. It’s a kitchen staple in Thai cuisine, and it’s one of the ingredients (along with coriander, fish sauce, and shrimp paste) that make Thai dishes taste distinctively. . . Thai. In other words, if you want authentic Thai curries, then coconut milk is a must. The ingredient gives curry a nice thick consistency as well as a delicate hint of sweetness that other ingredients can’t truly replicate.
One of the things that initially surprised me in Thailand is the wide variety of curries that were available. Green, red, yellow, sour, spicy- the list goes on. I never even realized back then that curry can be cooked in so many different ways.