| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
Yum Woon Sen Moo
Yum Woon Sen Kai
or
Yum Woon Seen Ghoong
Ingredients (to serve one person)
1 2oz packet of Woon Sen (=vermicelli = bean thread
noodles)
� cup of pork, chicken or shrimp
1/4 cup dried shrimp
1/4 cup chopped scallion
1 medium onion, diced
1T deep fried garlic in peanut oil
�T soy sauce*
1T fresh lime juice
1�T fish sauce
1 pinch sugar
1 pinch red 'chilli' powder [prik]
Method
Soak woon sen in cold water for 15 minutes then transfer
to boiling water and cook with the dried shrimp for 3
minutes. Drain and place in a salad mixing bowl.
(You may wish to break the noodles into smaller pieces
first).
Steam (or boil, microwave or otherwise cook thoroughly)
the meat, chicken or whole shrimp.
Add all remaining ingredients to woon sen and toss (as a
salad).
/. Ian .\
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 1158.4 | Dried Shrimp | HOCUS::MANZO | Fri May 13 1988 11:37 | 7 | |
Question: If I was to use the Shrimp instead of
the chicken or pork in the recipe, would I still need the
Dried Shrimp. If I do, Why?
Thanks and thanks also for the recipes.
Amelia
| |||||
| 1158.5 | GOJIRA::PHILPOTT | The Colonel | Tue May 17 1988 09:53 | 20 | |
�would I still need the Dried Shrimp. If I do, Why?
I'm told the answer is "yes" and the reson is that (a) they
flavor the noodles during cooking, and (b) they add texture to
the dish. However for the shrimp version of the dish they are
optional.
As for the rest: sorry about the lack of an English title, it's a
personal foible if you like that I don't translate names of
ethnic food (how would you translate "taco" for example?): Thai
names are fully descriptive however, and I'll try and go back and
add translations where appropriate, or perhaps I'll start a Thai
glossary note. In this case "Yum" means "tossed" (like tossed
salad). Woon Sen doesn't translate, except to a rough equivalent
of noodles, so Yum Woon Sen is "Bean Thread Noodle Salad"
The compose character is always '1/2' - I'll try and remember the
VT100 users in future... :-)
/. Ian .\
| |||||
| 1158.6 | Thai soy sauce is almost Chinese Dark Soy sauce | GOJIRA::PHILPOTT | The Colonel | Tue May 17 1988 09:57 | 9 |
I also noticed (didn't anybody else?) that I'd asterisked the soy
sauce with no explanation: here is the explanation..
The soy sauce we use is a Thai product, and it is not quite the
same as either dark soy or light soy of Chinese type. However
Chinese style dark soy is a very close equivalent.
/. Ian .\
| |||||
| 1158.7 | Method for fried garlic? | VINO::SSCOTT | Tue Sep 06 1988 17:51 | 14 | |
I'll pose this question here, since the recipe in .0 calls for "1T deep fried garlic in peanut oil"... My father has been experimenting with Thai cooking recently. He has a Thai cookbook which often calls for fried garlic, but does not specify "deep fried in peanut oil" as in .0. The question is, what is the usual method for fried garlic in Thai cooking? Do you slice, mince or press? Is deep fried the usual thing to do? Since Dad has been experimenting at our house and serving us lots of great meals, I'd like to be able to get an answer for him on this! Thanks in advance, Sandy | |||||