*Dried shrimp, fish sauce, and Thai chilies can be found at specialty Asian groceries and the Asian aisle at some supermarkets.#369 with Sambal Serves 2-3 This dish is the seasonal side at TALDE.Menu items include Long Island fluke with black bean brown butter and edamame, perilla leaves with toasted shrimp, coconut, and tamarind-caramel, and a pork shoulder with smoked miso mustard.
Drizzle enough vegetable oil to lightly coat the bottom of a large skillet and heat over medium-high heat.
Add the fillets to the pan and cook until golden on one side; about 2 minutes. of water to the pan, pour in some of the brown butter mixture, and bring the sauce to a simmer.
Shrimp Fried Rice Serves 2 1 ½ cups cooked jasmine rice (cold rice is best) 2 tbsp. minced shallot 1 small Thai chile, seeded and minced* 1 tbsp. Add the eggs and cook until just set, about a minute.
dried white shrimp* 2 eggs, whisked together in a small bowl 3 oz. Add the cooked rice and cooked shrimp and stir-fry in the wok for about a minute.
Using tongs or a slotted spatula, transfer the broccoli rabe to the ice water to stop the cooking; once cool, remove and drain on clean kitchen towels.
Heat the vegetable oil in a wok or a sauté pan and add the ginger and garlic, stir frying gently over medium heat.
For the vegetables: 1 bunch broccoli rabe, trimmed 1 1/3 cups shelled edamame 1 tbsp. if using) Remove the stems from the kaffir lime leaves and the bulb end from the lemongrass.
Add all ingredients except for one cup of the vegetable oil to a blender or food processor and puree until smooth.
His version of “me” is the laid back Talde, complete with a full bar equipped with wide screen TVs, an open kitchen, and an ever changing menu.