1 cup mayonnaise.
Add basil, pasta, and reserved 1/2 cup cooking liquid; cook, stirring constantly, until sauce evenly coats pasta, 1 to 2 minutes.Divide evenly among 4 bowls.
Garnish with remaining 1/2 teaspoon lime leaves and additional Thai basil.There are very few dishes I am willing to get on a plane for, just to eat again.But I would sit in a metal tube in the sky a million times for a plate of chef Ann Ahmed’s Bucatini Talay.
It’s a standout dish on a menu of standout dishes that form a bridge to her home country of Laos at her Minneapolis restaurant Khâluna.Some might be tempted to label the bucatini as "fusion," which these days often connotes a thoughtless mash-up of dishes from two cultures.
This noodle dish, however, is so much more than smushing Laotian and Italian flavors together.. Talay, which translates to “sea” in Laotian, references the generous use of seafood.
The sauce that clings to each noodle is luxurious but not too heavy, with a boost of flavor from tom yum paste, a hot and sour blend that includes tamarind, fragrant lemongrass, galangal, chiles, and shallots.. It’s a dish that is comforting and yet, with its many layers of flavor, incredibly complex.Remove from heat, and transfer lettuce to a platter.
Garnish with mala oil, scallion oil, charcoal salt, and pepitas.. About this recipe.This quick and easy side dish relies on an earthy, aromatic blend of mushroom seasoning, makrut lime leaves, and ginger to give the mildly sweet soy milk braise a punch of flavor.
The slightly wilted lettuce is garnished with umami-packed ingredients like mouth-numbing mala oil and charcoal salt.Cooking the lettuce fast is key, so be sure to preheat your wok until smoking.. Mushroom seasoning can be found at most specialty grocery stores or online at eastsideasianmarket.