Word: sautã
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...secret to the restaurants' pad thai is that it consists of fresh ingredients cooked quickly and served immediately. To replicate the dish, heat two tablespoons of vegetable oil, crack in an egg and saut?? for a few seconds before throwing in a handful of well-soaked rice noodles. After a minute more of stir-frying, add one tablespoon each of vinegar, sugar and fish sauce, a teaspoon of chopped turnip and a bit of water. A few scallions or green onions and a handful of bean sprouts go in last because they cook quickly. Jitjaruek dares the reader...
Vegetables, Breslin says, are now lightly saut??ed in olive oil and pepper or steamed to reduce the fat content. These changes, he said, are developed with help from professors at the School of Public Health, who analyze items for nutritional content before they are served...
Over two trips, I ordered so many entrees, all of which ranged from about $9 to $13: chura po tsel, beautifully saut??ed spinach and tender golden tofu, tossed in a light ginger and garlic sauce, phing tsel, wonderfully hearty noodles made of beans and served with spinach and potatoes...
Among the most popular dishes, Nick tells us, is the uber-spicy Ka-Prao ($8.95), which consists of saut??ed ground meat served in Thai-style “hot basil” chili sauce. If you enjoy breathing fire, the Yum-Nuah Spicy Beef Salad ($8.95), grilled sliced beef mixed with chili paste, cucumbers, tomatoes, mushrooms, lemongrass and a lime juice dressing, is another spicy option. For the more mild of taste, however, stick to the less seasoned house specialties such as “Chicken in Love” ($6.95), deep-fried chicken...
...Marie Mondesir’s Nouvelle Lune Cuisine, the multi-layered flavors of crisp, fried plantains and hearty, Creole stews tell a tale of colonization in Haiti even as they reward the tongue. Tender okra evokes West Africa, finely-sliced capsicum introduces the produce of the Americas and saut??ed onions, imported to Haiti on the ships of European merchant-adventurers, are a token of the Old World. Using recipes and techniques refined by a long family tradition, Mondesir, a native of Port-au-Prince, Haiti, proudly continues the rich culinary traditions of her island...