Ingredients

Appears in

Published 1996

Lemongrass. It’s my favorite herb. I love its fragrance. It’s addictive. I could cook it with my eyes closed. It’s like a friend, I’m so comfortable with it.
Sweetbreads. I need to eat them once a week. I love the flavor and the texture—which go with everything.
Salad greens. I like Asian greens, watercress. I put them everywhere.
“Liquid salt” (nam pla and/or soy sauce). I use it in marinades, in seasoning—it’s different.
Parsley. It’s the first herb I knew—I grew up with it. I chop it as needed, because within two minutes, it starts losing its flavor.
Mustard. I love it as a condiment.
Truffles. Both black and white—they’re gems of the earth.
Curry paste (red, green and yellow). I like mixing all three for lobster with herbs.
Fish. I’m a fish freak.
Licorice. I grew up with it—as a kid, I always chewed it. I like it in desserts, on pears, ice cream, sweetbreads.

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