Dark Emerald Profile - Allrecipes.com (18865565)

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Dark Emerald


Dark Emerald
 
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Member Since: Aug. 2004
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When I'm not cooking, I'm dancing! :)
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Recipe Reviews 5 reviews
Mushroom Curry with Galangal
OMG!!!! Can I begin to tell you how amazing this is! The only thing I changed was that I added boneless diced pork at the five minute mark of the ten minute simmer with the kaffir lime leaves (i.e., five minutes coconut milk and lime; the next five minutes, add the pork). I only did this to make it a little heartier but TRUST ME even as written this is an amazing dish with an incredible balance. Do, do, DO try to get galangal and not ginger. So many people treat them as interchangeable but trust me, they're not. You will know the difference because galangal is smoother on the surface and has almost "tiger stripes" on it (google a picture of it, you'll see what I mean). And YES, if you can find them, spring for the bag of kaffir lime leaves. They keep forever in the freezer and are well worth the investment for the difference they make in flavour to using just lime juice. I served it over jasmine rice and my life changed for the better, forever. Thanks for the great recipe Wiley!

18 users found this review helpful
Reviewed On: Sep. 18, 2011
Moroccan Chicken Sann
I think that perhaps the few who said this lacked flavour might have been using old spices that had lost their punch. This turned out beautifully for me, love the kick from the acid from the lemon especially. I used chicken legs, might try skinless thighs and/or drums next time to cut down on the fat.

1 user found this review helpful
Reviewed On: Jan. 23, 2011
Taiwanese Sesame Oil Chicken Stew
I made this as directed with drumsticks (used soba noodles instead of the thin somen, sorry Tina!) except once the chicken was done I added a couple of red peppers (large dice) just so it could be an all in one dish and have some veggies in there. I also added a good glug of sambal olek to finish it, just 'cos I like it spicy :) Upon tasting it seemed to be missing something...so I tipped in a bit of oyster sauce and BINGO! Took it over the top and gave it some nice added depth. I'll be taking this for my lunches at work this week and am planning on sprinkling some chopped green onions on top of each serving (i.e., not cooking them in). Thanks!

6 users found this review helpful
Reviewed On: Dec. 12, 2010
 
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