Comments on: Thai Fried Rice with Chicken http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/ Authentic Thai Recipes from Thailand Thu, 02 Feb 2012 14:43:13 -0800 hourly 1 http://wordpress.org/?v=3.3 By: PJ http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/comment-page-1/#comment-870 PJ Wed, 11 Jan 2012 15:15:44 +0000 http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/#comment-870 Pizza without tomato sauce, oh my! (it's great!) and the crusts can be cornmeal or bagels etc. Open your mind and learn to cook!!!!! I can rarely follow a recipe to the "T", I live in the Caribbean and we don't have all the ingredients, I made a great sauce out of ketchup, johnny walker and sugar and nobody complained. BTW this is French carib. and we don't ALWAYS use butter. Pizza without tomato sauce, oh my! (it’s great!) and the crusts can be cornmeal or bagels etc. Open your mind and learn to cook!!!!!
I can rarely follow a recipe to the “T”, I live in the Caribbean and we don’t have all the ingredients, I made a great sauce out of ketchup, johnny walker and sugar and nobody complained.
BTW this is French carib. and we don’t ALWAYS use butter.

]]> By: Thai http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/comment-page-1/#comment-773 Thai Sat, 05 Nov 2011 14:58:50 +0000 http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/#comment-773 Hi! I'm thai. Just to give a brief opinion regarding the issue about fish sauce (nam pla). You can't alwayls take it for granted how much you should add nam pla in the food , this is because different sort (brands) of fish sauces are not the same.Some brand are very saulty and the other are less saulty. Hi! I’m thai.
Just to give a brief opinion regarding the issue about fish sauce (nam pla).
You can’t alwayls take it for granted how much you should add nam pla in the food , this is because different sort (brands) of fish sauces are not the same.Some brand are very saulty and the other are less saulty.

]]> By: Lisa Leong http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/comment-page-1/#comment-763 Lisa Leong Wed, 12 Oct 2011 10:46:25 +0000 http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/#comment-763 Thanks for showing the beautiful picture of the fried rice. Few days ago I have tried up the Tomyam fried rice.It tastes very delicious and husband get hooked on the Thai fried rice. We will definitely try this recipe very soon. Have a nice day. Lisa www.bakingfrenzy.com Thanks for showing the beautiful picture of the fried rice. Few days ago I have tried up the Tomyam fried rice.It tastes very delicious and husband get hooked on the Thai fried rice. We will definitely try this recipe very soon.

Have a nice day.

Lisa
http://www.bakingfrenzy.com

]]> By: Hayden http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/comment-page-1/#comment-759 Hayden Tue, 04 Oct 2011 01:43:00 +0000 http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/#comment-759 I was just about to post the same thing, Cee. I keep my glass of cilantro in the refrigerator door so it won't get knocked over. It's so nice to have it greet me as I open the door, and it's a reminder to check on it. I was just about to post the same thing, Cee. I keep my glass of cilantro in the refrigerator door so it won’t get knocked over. It’s so nice to have it greet me as I open the door, and it’s a reminder to check on it.

]]> By: cee http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/comment-page-1/#comment-758 cee Mon, 03 Oct 2011 22:36:57 +0000 http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/#comment-758 Hi Henry, I'm glad you like the site! To keep cilantro/coriander longer, I recommend washing the bunch well and placing in a glass of water inside your fridge. When the water turns brown, take the bunch out, rinse it, discard any bad bits and refresh the water. I can usually get about 2-3 weeks out of a bunch that way. /Cee (who is female btw!) Hi Henry,
I’m glad you like the site!

To keep cilantro/coriander longer, I recommend washing the bunch well and placing in a glass of water inside your fridge. When the water turns brown, take the bunch out, rinse it, discard any bad bits and refresh the water. I can usually get about 2-3 weeks out of a bunch that way.

/Cee (who is female btw!)

]]> By: Henry http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/comment-page-1/#comment-757 Henry Mon, 03 Oct 2011 22:30:02 +0000 http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/#comment-757 Good morning all: Firstly, I would like to thank Cee and his mate for having created and kept this site, it's great!. What I would like to do now is to speak about just a small part of Thai cooking: coriander (cilantro in spanish) a bit. Cilantro is an integral ingredient to Thai food. I have 2 tips for cilantro that "I discovered", it has probably been discovered before, but here it goes anyway: The first problem I always encountered was how to keep cilantro without rotting - you go to a vegie shop, by a bunch, take it home and use a bit. Withing a day is wiltering like you wouldn't believe and by the end of the week what's left you probably have to throw it away because 80% of it's rotten! So, and because I had nothing to loose I firstly washed it thoroughly, chopped it all, [except the roots which I discarded] place content in a freezing bag and into the freezer with it. I tell you what: it's been a total success, each time I need some I go into the freezer and pick up what I required for my cooking: it doesn't rot, it doesn't go hard and the taste has not been compromise! Secondly, I no longer throw away the roots: they are the tastiest part of the plant! Comments? Good morning all:
Firstly, I would like to thank Cee and his mate for having created and kept this site, it’s great!.
What I would like to do now is to speak about just a small part of Thai cooking: coriander (cilantro in spanish) a bit.
Cilantro is an integral ingredient to Thai food. I have 2 tips for cilantro that “I discovered”, it has probably been discovered before, but here it goes anyway:
The first problem I always encountered was how to keep cilantro without rotting – you go to a vegie shop, by a bunch, take it home and use a bit. Withing a day is wiltering like you wouldn’t believe and by the end of the week what’s left you probably have to throw it away because 80% of it’s rotten! So, and because I had nothing to loose I firstly washed it thoroughly, chopped it all, [except the roots which I discarded] place content in a freezing bag and into the freezer with it.
I tell you what: it’s been a total success, each time I need some I go into the freezer and pick up what I required for my cooking: it doesn’t rot, it doesn’t go hard and the taste has not been compromise!
Secondly, I no longer throw away the roots: they are the tastiest part of the plant!
Comments?

]]> By: Hayden http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/comment-page-1/#comment-756 Hayden Mon, 03 Oct 2011 17:15:39 +0000 http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/#comment-756 Great work, Cee, and thank you for all of your patience with us. As Chiu said, we are learning all of the time. It's wonderful to have the internet where most questions can be answered. When I don't understand something, I type a simple question in my browser window, such as "What is coriander?" or "What is quinoa?" and I can learn a great deal. I've also visited youtube quite a bit lately where I can see videos of cooking methods. I'm 69 and still learning! So many resources on the internet....... Great work, Cee, and thank you for all of your patience with us. As Chiu said, we are learning all of the time. It’s wonderful to have the internet where most questions can be answered. When I don’t understand something, I type a simple question in my browser window, such as “What is coriander?” or “What is quinoa?” and I can learn a great deal. I’ve also visited youtube quite a bit lately where I can see videos of cooking methods. I’m 69 and still learning! So many resources on the internet…….

]]> By: Malia http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/comment-page-1/#comment-730 Malia Fri, 12 Aug 2011 22:18:52 +0000 http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/#comment-730 Great recipy we loved how it tastes.We are a family of 5 and it was great...! Great recipy we loved how it tastes.We are a family of 5 and it was great…!

]]> By: Chiu http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/comment-page-1/#comment-728 Chiu Fri, 12 Aug 2011 01:24:45 +0000 http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/#comment-728 The comments above are quite amusing :) Learning does not only take place in instructions. It takes practice, time, and learning at own our different directions. If there is something that is missing from instructions above, politely ask. Internet; it's where people could be so rude. The guide is well done. The website design looks quite neat! You did a great job. Fried Rice is very easy to make, there shouldn't be any complications. ขอบคุณที่เขียนตำรานะค่ะ The comments above are quite amusing :)

Learning does not only take place in instructions. It takes practice, time, and learning at own our different directions. If there is something that is missing from instructions above, politely ask.

Internet; it’s where people could be so rude.

The guide is well done. The website design looks quite neat! You did a great job. Fried Rice is very easy to make, there shouldn’t be any complications.

ขอบคุณที่เขียนตำรานะค่ะ

]]> By: Diego8 http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/comment-page-1/#comment-715 Diego8 Sat, 23 Jul 2011 16:07:04 +0000 http://www.realthairecipes.com/recipes/thai-fried-rice-with-chicken/#comment-715 first i am not thai or asian..but..I agree with you 100%....i find recipes all over the web claiming to be Thai yet they omit nam pla. Ive been to Thailand many times and if it doesnt have nam pla ..it is a chinese dish. MAny sites just want to cater to 'sensitive' tastes..without realizing that all the dishes have the fish sauce even in a seemingly teeny tiny amount...but that amount omitted will make the difference. A friend in NYC tried making thai dishes but never got it "right" as he said...and also added but i dont like fish sauce. I mentioned to not put the amt. he THOUGHT it should have..but i tiny almost non-existant amount and VOILA! magic happened....the dishes now taste real and he says he doesnt even notice the nam pla flavor. Fish sauce is like Vanilla extract...one tiny drop makes the dish...2 drops ruin it. first i am not thai or asian..but..I agree with you 100%….i find recipes all over the web claiming to be Thai yet they omit nam pla. Ive been to Thailand many times and if it doesnt have nam pla ..it is a chinese dish. MAny sites just want to cater to ‘sensitive’ tastes..without realizing that all the dishes have the fish sauce even in a seemingly teeny tiny amount…but that amount omitted will make the difference. A friend in NYC tried making thai dishes but never got it “right” as he said…and also added but i dont like fish sauce. I mentioned to not put the amt. he THOUGHT it should have..but i tiny almost non-existant amount and VOILA! magic happened….the dishes now taste real and he says he doesnt even notice the nam pla flavor. Fish sauce is like Vanilla extract…one tiny drop makes the dish…2 drops ruin it.

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