kaye16's Profile

Joined: December 21st, 2009


Latest review:

October 17th, 2022

Pasta e Fagioli from Essentials of Classic Italian Cooking

An easy and delicious soup. I used lardons for the meat. We were thinking that chicken sausages would be good, saucisse de volaille or merguez de volaille, cut in quarters lenghtwise, then into little... read more >


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kaye16's Reviews


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4 recipe(s) reviewed. Showing 1 to 4Sort by: Title | Date | Rating

Thai Cooking Class (Bay Books Cookery Collection)

By Somi Anuntra Miller, Patricia Lake, Ashley Barber
Harpercollins - 1995

Very good.
Do all of the prep before cooking the squid, which goes lickety split. (No parallel processing while cooking squid!)

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18th August 2014

Savoury Seafood Rolls (Hae Guen) : page 15

A real treat; made as part of a multi-family Thai dinner.

The beancurd skin is a bit fiddly (like phyllo can be fiddly), but otherwise this is easy to make. Could be made in the a.m. and served in the p.m.
Leftovers, fresh out of the fridge, were not as good, although might be better if slightly warmed.

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Good, easy, side dish

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17th August 2014

Thai Fried Rice (Khao Pad) : page 25

Quite a good version of fried rice. I made a half recipe for two.
- The recipe calls for 880g of cooked rice. I cooked 2/3cup; this made about 370g of cooked rice, which was plenty for two.
- Used 200g of small cooked shrimp, defrosted.
- Used 2 eggs.
- I didn't realize until two late the "capsicum" means a bell pepper rather than a chili, so just omitted this.
- If you didn't have green beans, I bet peas would be nice.
- For my half recipe, I used all the red curry paste and fish sauce. Add another slog of red curry paste after tasting.
Still, this was a pretty good version of fried rice.

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