The Story of Thai Curry, According to a Chef and a Lifelong Fan.
Flip pan over; gently tap bottom to release jelly.Cut into 36 (1/2- to 3/4-inch) cubes.
Set aside.. Bring remaining 4 cups cold water to a boil in a medium saucepan over medium-high.Stir in salt, and return to a boil.Add vermicelli; cook, stirring occasionally, until al dente, 1 to 2 minutes.
Drain and rinse under cold water; drain well, and set aside.Whisk together cold milk and remaining 3 tablespoons rose syrup in a medium measuring cup with a spout; set aside..
Evenly layer 1 tablespoon chia seeds and 2 tablespoons vermicelli into 2 (12-ounce) serving glasses.
Top each glass with about 2/3 cup jelly cubes.Even better: It's the work of two.Clare de Boer and Jess Shadbolt first connected at the legendary.
in London, founded in 1987 by another pair of female powerhouses, Ruth Rogers and the late Rose Gray.At King, Shadbolt and de Boer are gunning for that same trend-proof longevity with food that is stripped down and extremely responsive to the seasons.
King feels like the kind of neighborhood restaurant you might call your own if you lived in Bologna, Italy, or Roussillon, France, where a windfall of shellfish winds up in a Provençal stew paired with charred toast and garlicky aioli, and where the first peas of spring pop with mint and toothy ribbons of mandilli pasta.This food is simple, it's guileless, it's astoundingly good.