Kosher Dosher...“I am a culinary Heretic"

So this particular Thai Curry dish is similar to my Panang Curry,  so nothing new per-say, but I wanted to document what I did. As some of you know, this blog is my pseudo food diary. Sometimes I come up with mind-blowing concepts, and other times, it's a simple post-recording of my inner foodie's creations. I served this one a little differently because I wanted to go low carb. I used cauliflower rice, and a hard sauté of veggies. I will explain what a hard sauté later.  Mise-en-place-begins Start chopping up all the veggies and ingredients you want to add.   Diced up the green onions and set them aside. Do the same thing with the Cilantro. Save the ends, too, which we will add to the Wok too. The ends have amazing flavor.     Have a lot of Basil on hand too. Let's not forget the Kaffir leaves, which are optional but are a great addition to this recipe i...

This is by far one of the easiest dishes I have ever made. Making the Kimchi   (Bok Choy Kimchi) is the hard part but even that was easy to do. I love Kimchi so creating recipes to go along with such a wonderful dish is fun.  First, let's make the chicken. You can Sous-Vide the chicken if you want but it's not necessary. Whether you use SV chicken or not this what you will do. I used Smoked Salt, Granulated Garlic & Onion Powder, and my favorite spice Korean Red Pepper. Coat the chicken and grill off. Let cool and cut into bite-size chunks.  Get your veggies ready. This is not everything I used but it's a pretty picture.  Use a large skillet or a Wok. Toss in the peppers and onions and saute for several minutes.   Add some Red-Boat Fish Sauce!!!! Saute for a couple of minutes and add garlic. Make sure to mince the garlic up too.  Start tossing in everything..... mix well. Make sure to use...