I made this recipe without the ground pork for the stock, and using 1 1/2 tablespoons vegetable stock base with a quart of water. It was quite strong and salty, and I ended up adding a couple cups more water. I would just use a small amount of stock base next time, the miso and bean paste give lots of flavor already. I could have ground the sesame seeds more finely (I used a mortar and pestle).
The ramen eggs were perfect.
Thai food is an absolute delight! The perfect balance of sweet, sour, spicy, and savory flavors makes every dish an adventure. Whether it’s the comforting creaminess of a good green curry, the bold kick of a spicy papaya salad, or the irresistible street food classics like pad Thai and mango sticky rice, Thai cuisine always delivers. What’s your favorite Thai dish? 🍜🌶️🥭
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