Ca kho to, thai cashew chicken, and a stir-fry

This is what happens when it’s raining buckets on a hike day. I get bored, I cook, we eat like kings. It always works out and nobody seems to mind. Ca Kho To is an incredibly flavorful fish dish with fresh ginger, chile pepper, caramelized sugar and the indispensable stinky fish sauce that goes by so many names. Your tastebuds will delight in the combination of sweet, a little bit salty, and zip from the ginger root. Salmon works beautifully for this recipe because of its natural sweetness, but next time I’ll try some xtra large sea scallops.


Alright, so instead of chopped green onions I used chives in Yohana’s thai cashew chicken. The cashews really make this delicious recipe.


Lastly, a calamari and vegetable stirfry would’ve tasted so much better had there been black bean sauce in my fridge. Who runs out of black bean sauce?! There was a pot of hot rice to mix everything with and by the time we were done, things like rain and cold didn’t even come to mind as we settled down for a good nap!



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