Now, as I said, this place is known for their seafood.at all the other dishes that they do,But while that happens, this is the setup.You look at your ingredients and you look at what's freshThey're big, they're impressive, they're funThe stir fry is typically applied to water spinach,and like a bucatini, like a penne,I think chef is getting ready for another one.Inside of that water spinach plate are a couple of things.
Okay, typical dish, you'll find itYou can only get that emulsificationAnd this should be delicious enough.spicy, all tied together.which is why it smokes up by so much.Thai-style soybean paste, which is half blended,When it's cooked,without cooking it properly.He stir fried this for 10 seconds.This restaurant's called Fikeaw.The first time we asked cheffor sauces that need emulsifying for like seafood dishes.