| T.R | Title | User | Personal
Name | Date | Lines |
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| 2763.1 | qv 1131.0: incidentally, which Thai restaurant? | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Wed Nov 28 1990 04:51 | 20 |
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See note 1131.0 for a recipe for Tod Man and a traditional sauce
(there are a lot of spellings for this - sometimes its spelled taut
mun, the first word can be tod, tot, todh, taut, taudh,... the second
mon, man, mun, munh, ... I can only suggest that you try using the
keyword 'THAI' to help the search)
The base is a sugar syrop made by simmering a cup of water and a cup of
sugar and adding salt and vinegar *to taste* (in 1131 I said "a pinch
of sugar and a dash of vinegar"). Vietnam sauce is a prepared sauce
(somewhat akin to sambal oelek) - a mixture of crushed red chillies,
garlic, onions, vinegar... The best way to make it is to prepare the
syrop, add the Vietnam sauce, and then carefully add the salt and
vinegar to obtain the taste you want.
As you say, in fancy restaurants the sauce is garnished with thinly
sliced or shredded onions, "scallion flowers" and roughly crushed
freshly roasted peanuts or cashews.
/. Ian .\
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| 2763.2 | vietnam sauce ... in case you can't find it. | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Wed Nov 28 1990 05:22 | 31 |
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If you can't find Vietnam sauce Madhur Jaffrey's simplified recipe is
in note 1705.3
My wife provided the following variation you might care to try:
Ingredients
2-3 dried hot red chillies
6-8 cloves of garlic
3-4 shallots
4 oz red pepper
1/4 teaspoon sugar
1/2 teaspoon distilled white vinegar
1/4 teaspoon salt or to taste
method
Finely chop the garlic (we use a food processor!) and cover with peanut
oil overnight.
Put 3 tablespoons of water in a small cup and crumble the dried
chillies into it. Soak for 30 minutes. Coarsely chop the red pepper,
discarding all the seeds. Chop the shallots then pound roughly in a
mortar and pestle with the chopped red [bell] pepper. Combine the
soaking chillies and their liquid with all the other ingredients and
mix thoroughly. Unlike Madhur Jaffery's variation we suggest you do not
blend until smooth (definately not traditional if you do)
/. Ian .\
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| 2763.3 | Cucumbers? | WR2FOR::ABELLAR_MA | | Fri Nov 30 1990 20:01 | 7 |
| Thank you very much, but do some restaurants put cucumbers in theirs
also? We went to a different Thai restaurant and they had sliced
cucumbers along with the onions,mint,and roasted peanuts. Also do you
find the fish for Tod Mun at oriental stores? Because my husband is
pilipino and the stores I shop for his dishes are owned by pinoys.
Maybe a chinese store?Thanks in advance.
Mary
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| 2763.4 | | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Mon Dec 03 1990 07:38 | 7 |
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Very thinly sliced cucumbers are a very common garnish in Thai food -
they act as a 'heat moderator' for hot dishes.
Not usually "in" the sauce though...
/. Ian .\
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| 2763.5 | yes, some do | PENUTS::DDESMAISONS | | Mon Dec 03 1990 12:30 | 5 |
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Erawan of Siam, in Waltham, MA, puts bits of cucumber in the sauce.
IMHO, that just about makes the sauce, even if it's not the traditional
way to do it.
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| 2763.6 | ah, the three headed elephant :-) | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Tue Dec 04 1990 03:35 | 14 |
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the usual comment at the start of a good book on Thai cuisine says
something like "Thai cuisine is the art of improvisation and
adaptation" - so if you like the sauce with julienned cucumber in it
then go ahead - it may not be traditional, but I'd bet you'd find a few
restaurants in Thailand doing it that way - maybe even the government
owned Erewan Hotel... :-)
/. Ian .\
(PS: as far as I know the only connection between the world famous
hotel and the Waltham restaurant is the name ...)
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| 2763.9 | voila | PENUTS::DDESMAISONS | | Wed Jan 02 1991 12:27 | 21 |
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Okay, Ian - here's the recipe from Jeff Smith (The Frugal History
Professor). I'll leave out the method.
Tod Mun(h)
----------
1 lb. each, white fish and shrimp, processed to a paste
1/4 lb. cut green beans
2 tsp. garlic, chopped
2 eggs
2 tsp. red curry paste
4 T fish sauce
4 T corn starch
1/2 tsp. sugar
1/2 tsp. black pepper
1/4 c. fresh coriander
I'd love to know what you think if you do try this.
Thanks, Diane
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| 2763.10 | | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Thu Jan 03 1991 05:39 | 15 |
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tried it: however my wife is a tamperer when it comes to recipes and she
left out the egg whites, using just the yolks.
After the first batch, which we liked we then adjusted it increasing
the curry paste and the garlic by 50%. (I'm sure a garlic fan like Frug
would have used more garlic - even if the published recipe was only 2
teaspoons).
Note that for an authentic Thai flavor the coriander should be the
whole plant (including the stems and roots).
I wonder if you have any more Frugal Thai recipes?
/. Ian .\
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| 2763.11 | merci | PENUTS::DDESMAISONS | | Thu Jan 03 1991 09:32 | 9 |
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Yes, he did use the whole coriander plant. This wasn't a published
recipe, by the way, this was the show, but maybe he himself prefers
more garlic as you said - I know I would too. Thanks for the review.
I might have taped the rest of the show, but I'm not sure - I'll check.
Sorry, but I don't have the cookbook. Maybe someone out there does?
Diane
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