My neighbour's just called round to say he's cooking it again tonight, and I'm invited in on prep duties as usual.
Just a note for anyone who does try this:
We use the video recipe at
http://www.vahrehvah.com/Chicken+65:3560 that UF posted above. There is a written version there too, but unless it's been amended since I last saw it, it misses out an ingredient or two. It's worth watching the vid through and scribbling down a recipe based on that instead.
Some of the chef's 'teaspoons' of spices and pastes look very generous, too; more like a tablespoon in some cases! We've upped our quantities as we see fit. It's pretty foolproof, anyway.
Here's the Sriracha we use as a substitute for the Tuong Ot Toi:
Freely available in most supermarkets over here, unlike the Tuong Ot Toi which doesn't seem to ship outside the USA. IMO, there is a marked difference between the two when you do a taste test. The Tuong Ot Toi is more like a finely minced chutney, and tastes fresh, sharp, and sweet. The Sriracha is a table condiment and is a smooth puree, and tastes a little heavier and more processed. But in the finished dish, it's the best alternative we found.
The Guinness isn't part of the recipe. At least, not directly.
Topic: Chicken 65 (Read 14638 times)
