Comments on: Tapas

By: Don

Don — Tue, 27 Jul 2010 12:54:08 +0000

Vienne, I enjoyed the chicken heart and liver myself when I visited Laos. It goes well with beer, no doubt. My wife have tried to repricate it in the U.S, but couldn’t come close. One thing I noticed about this, eat it while it hot off the grill.

By: TUYEN PHAM

TUYEN PHAM — Sat, 24 Jul 2010 09:14:17 +0000

thanks

By: Vienne

Vienne — Wed, 21 Jul 2010 14:49:41 +0000

Hi and welcome to Laocook.

The hearts we buy are sold with the livers. For the marinade we pulse in a blender about 20g each of garlic and ginger with 10g each of coriander and lime leaves and about 50g of shallots. Then we add a mixture of mushroom soy and fish sauce along with some Maggi, sugar and salt, a little oyster sauce and a pinch of white pepper.

I encourage you to try the hearts, they are really a treat!.

By: ThaiCurious

ThaiCurious — Sun, 18 Jul 2010 01:58:56 +0000

I am very intrigued by the grilled chicken hearts. What sort of marinade did you use? I don’t ask for a recipe, but what basic flavors are involved? Having never eaten a chicken heart I’m not sure what would complement it. Thanks as always for the inspiration!

By: The Week That Was And Is – July 16th, 2010 « eating is the hard part

The Week That Was And Is – July 16th, 2010 « eating is the hard part — Fri, 16 Jul 2010 15:42:03 +0000

[...] Not one to stray away from the unusual, as you can tell from my recent KFC spiced deep-fried chicken hearts, you probably won’t be surprised that I can’t wait to try more versions. Like say, this… [...]

By: Sithilert

Sithilert — Mon, 12 Jul 2010 14:36:54 +0000

Looks awesome!

Congrats to Spain on your World Cup victory!

Ole, Ole Ole Ole!!!!!!!!!!