Literally Ramblin Man

Last year, or the year before, my bestie got me a cookbook called The Wok by J. KENJI LÓPEZ-ALT. I already had been interested in stir frying but this cookbook elevated my stir fry’s to what I consider 15-20 dollar dishes if you were going to have them at a restaurant. I’ve been using this cookbook to explore different dairy free meals, since wok cooking is an inherently dairy free method of cooking. It’s been a rousing success, I’ve fallen in love with a few recipes namely, Sichuan style fish fragrant eggplant or a simple Thai omelette. My palette is pretty firmly in the Thai and sichuan camp, I’ll cook any dish for a reason to douse it in my favorite condiment – Prik Nam Pla. Translated to English Prik Nam Pla means Chili and Fish sauce, which is the primary ingredients. I add garlic and sugar to mine, mashed in my mortar and then stored in the fridge. When it’s time to put it on a dish I decant some and mix it with fresh squeezed lime juice (if I have limes) and enjoy. Keeping the lime juice separate helps prevent the Prik Nam Pla from spoiling. Without the lime it will keep in the fridge indefinitely, this may be unnecessary because I usually consume it in a few weeks.