Haha I think the lettuce leafs are supposed to act as buns? Not for me to answer though. I was merely attempting to recreate a legendary dish from a legendary chef. 😀

I would still add it at the same times as I did the tomatoes, as you want to cook out the sauce a bit to concentrate its flavours and remove a bit of its acidity. Of course, you can always add more at the end to brighten up the sauce if you wish.

Haha you can mix everything except for the fish together, leave the mixture in the fridge, then go buy some sliced sashimi and mix everything together just before serving. 🙂

I think the beauty of the dish is how much it has evolved itself as ingredients got introduced to the island. I suppose the only 'traditional' element of the recipe is to use whatever local, tasty and convenient ingredients that work well together. Thank you for your support and many kind comments by the way!

@@w2kitchen You are most welcome! I am always happy to support a quality content provider. Especially when they include good food and a little humor. Your quest for crispy chicken skin has been inspirational. :) You have also helped me figure out how use some of the ingredients I've bought at the asian market with chinese/korean/japanese instructions. I'm a little rusty on those languages.

Yeah, unfortunately the quality of the tofu skin wasn't great and the chicken stock took on a lot of the cheap frying oil flavours....

We had a video that kind of attempted that method (kzfaq.info/get/bejne/mdJjmNuhvcDTZHU.html), except for the 3-day hanging after the boiling water, mainly because of food hygiene concerns I had. But definitely worth revisiting at some point, especially after I just bought a vertical chicken roaster!

We have two more in the pipeline, then maybe it would be a good time to do a consolidated episode like you suggested. Maybe we'll have quarterly reviews. 😂

I know it's wrong to say, but the pork fat garlic is often the highlight of the dish. 😂

@@w2kitchen I believe that!

In traditional Thai yellow curry paste, fresh turmeric root is used. It has a more vibrant and fresh flavour compared to the powder. The powder is mostly used for convenience and tends to be milder and slightly earthier. Personally, for yellow curry paste, I wouldn't go out of my way to find fresh turmeric root given the strong flavours of the other ingredients (and the strong staining ability of the fresh root on your kitchenware), which is why I used powder in this video. However, for more delicate water-based curries, which we have one coming out this Friday, I would strongly suggest trying to find the fresh version. 😀

Given the 0.6% salt, the soy sauce and the acidity from the ginger, I personally didn't find it too sweet (and this is coming from someone who likes to omit sugar from most recipes). One regret I have from this video though, is the Instagram thick cut plating. With Mangalitsa chops, you definitely should slice them thin, not because of the texture (it'll be tender anyway), but to make sure each mouthful gets the same amount of that wonderful fat, which, for me, is the highlight of the dish. Hope you'll enjoy it.

Along with bay leaf, with herbs such as rosemary and thyme, I would add early on in the cooking process to allows their essential oils to infuse into the dish gradually to get the deeper flavours from them, without them being too distracting. Adding herbs during the "second cooking" stage would give your the brighter, fresher flavours, but those flavours will be very detectable, so it depends on what you're solving for. For example, when I cook something like tarragon chicken, I want to taste the tarragon. From memory, I think the point I was trying to make in this video was that it is such a flavoursome dish and I wouldn't go out of my way to buy fresh herbs just to cook it, unless you plan to use the rest of them for another dish. Bay leaf has a decent shelf life in the fridge, so buying a bag wouldn't be too wasteful. Thanks again for your support and insightful questions!

Yeah, that'll definitely work. Will try to film that salad at some point as well. 🙂

Thank you so much for letting us know! Will definitely look into it.

hiii there L.L. are you watching on your phone or laptop??? if on your phone check your systems volume n then your media volume?.?.?. mine was just fine (my poor ears!!) I spent years in dj booths n clubs doing the accounting n then rock n punk shows.... indeed my poor ears!!! I hope that helps you some!!... I hope you give this delicious-ness a try!!! I've got a list of what I've made from w2kitchen the baked leek n mushroom paella n the entire paella series, the umami-luv fried rice, restaurant-level soy sauce hack, mums steamed egg custard from the beloved toddler series, 4th generation gnocchi w/ gabriel, cacio e pepe w/ gabriel, scallop iscbe-age w/ tomoko n tamas, tempura batter masterclass w/ tamas, purfect tomato salad w/ damien, scallion fried rice yummmy, all noodle dishes from evan n guests!!... then there's the dashi from scratch "dashi is life" n "food feeds the soul" please find me n let me know what your favorites are you've made!?.!?.!?. be well.... ❤️🥘🥢❤️

I could hear it absolutely fine, for what it’s worth, and I was just watching on my phone

@@ellebenenati7787 old fashioned PC here. I use headphones -- they do occasionally glitch. But they were fine before and after.

@l.l.2463 if it makes you feel any better I have nooo idea what the emojis mean other than how I apply their cuteness to what I'm attempting to say (perhaps why I end up writing a book just to comment or reply) hehehe!!!

Yes, rehydrating them would do the trick. There are two things to consider though. First, the rehydrated galangal and lemongrass will likely still be tougher than fresh ones, so I would start by pounding them first/separately before adding other ingredients. Secondly, they are likely to be less aromatic and intense than their fresh counterparts, so I would add a bit more. In terms of chillies, I suggest you use regular dry chillies for your paste, then make a bird's eye chilli 'booster' for yourself on the side. You first pound the bird's eye chillies (seeds removed, if you want spicier, add more chillies as seed don't add much flavour) like you would a normal curry paste, then, in a pot, heat up some thick coconut milk (you can order them online quite easily nowadays) and keep on stirring until it starts to thicken. Add the pounded chilli paste to the pot and stir. The natural coconut oil in the coconut milk will start frying the solid from the milk and the chilli paste. Once everything is fully emulsified, you have a 'booster', which you can store in the fridge for up to a week, for yourself and a non-lethal curry for wifey. 😀

It will be quite similar to searing the lamb in butter, the solids from the milk will likely burn before the lamb is fully caramelised. This will also make fat skimming (if you choose to do it) more difficult, as you will also be skimming off the coconut fat.

Haha thanks! If I had to choose, I'd rather braise the whole asparagus and sacrifice the tips a bit. Braised stems are amazing.

Giving it the full gnocchi treatment! 😂

It also depends on the variety. If you have access, round aubergines are probably the best. Otherwise go for larger ones. They have firmer flesh and less seeds. Japanese aubergine or baby aubergines, as much as I like them for many other recipes, would just melt away in this one. I probably should have mentioned that in the video. Hope the dish turned out okay otherwise though?

@@w2kitchen turned out great otherwise

Umami-wise, definitely, but I suspect it will be way more detectable than the anchovy puree, which in my opinion is not necessarily a bad thing if you know your crowd well. 😀

@@w2kitchen just remembered, there's an ACTUAL casserole dish with aubergines and salted fish, lol. so that would def work, the problem is the other dishes you recommended the puree....XD

I'd dilute it with a bit of water, then add some salt. If I could only have one soy sauce in my pantry though, I would always go for light. It's a better seasoning as it's saltier and stronger in flavours. Dark is slightly 'sweeter' and on the milder side in terms of flavours.