Downtown’s most loved eyewear designer, Kerin Rose gets her hair lathered in Sebastian hair goop for their latest print campaign! I once stayed at Kerin’s house for a few nights in between apartments, finding myself surrounded by glitter, mounds of feather boas and one helluva badass lady.
1 tablespoon vegetable oil
2 cloves garlic, crushed
1 medium onion, sliced
1 inch knob of ginger, around 1 tablespoon finely chopped
1 whole chicken, preferably under 3 pounds, cut into 8 pieces
3 tablespoons fish sauce
3 to 4 cups water used to wash rice
salt and pepper
1 medium green papaya or 2 small chayote, peeled and cut legthwise
1 small bunch of young chili leaves or spinach, washed
Sauté garlic, onions, and ginger in oil in a large pot over medium-high heat until fragrant, about five minutes. Add chicken and brown on all sides. Add fish sauce and water enough to cover the chicken. Bring to a boil and simmer over low heat until chicken is cooked through, about thirty minutes. Add salt and pepper to taste. Add papaya or chayote and simmer until tender, about 10 minutes. Add chili leaves and simmer until cooked, about a few minutes. If using spinach, remove the pot from heat and add spinach right before serving.
(via Jun Belen)