| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 1700.9 | Tom Yum Kai (A traditional Thai soup) | GOJIRA::PHILPOTT_DW | The Colonel | Thu Apr 28 1988 12:56 | 51 |
|
The following recipe was "produced" by my wife (who is Thai) for
inclusion in a recipe book that is being produced for "in house
consumption" by our Church Women's Fellowship. However I thought
I might post it here for the wide DEC audience...
Tom Yum Kai (1)
A light traditional Thai soup that may be used as a starter or as
a main course dish.
Ingredients:
1 stalk lemon grass
3 or 4 bai ma-gkroot (kaffir lime leaves)
2 T red chilli paste in bean oil (2)
2 T straw mushrooms
1 cup chicken meat (5)
2 T fresh lime juice (4)
2 T fish sauce (3)
Method.
Bring one and a half cups of water or light vegetable stock to a
gentle boil.
Add lemon grass, bai ma-gkroot, and chilli paste: simmer for 5 minutes.
add mushrooms and chicken and continue to simmer untill chicken
is cooked (ie visibly turns white - about 5 minutes)
add lime juice and fish sauce and serve.
Notes
1) You may substitute beef (nuer), pork (moo) or shrimp (ghoong)
for the chicken (kai).
2) The chilli paste in bean oil adds both 'hot' and 'sweet'. The
quantity may be varied to taste. To alter the balance of hot and
sweet add extra red chilli powder or sugar.
3) commercial fish sauce contains MSG. This ingredient adds the
'salt' flavor. The quantity may be varied to taste.
4) the lime juice adds the 'sour' flavor. The quantity may be
varied to taste.
5) If Tom Yum Kai is being prepared as a main course dish
increase the amount of meat to suit.
|
| 1700.10 | Footnotes | GOJIRA::PHILPOTT_DW | The Colonel | Thu Apr 28 1988 14:01 | 38 |
|
several additional footnotes.
1) "Chilli" is the translation from my Thai-English dictionary.
The Thai word is "prik" and they are of course the small red
peppers (or green if slightly less ripe).
2) Two tablespoons of paste per person is designed for "moderate
heat" - we use 4 for Tom Yum Kai that I will eat, my wife and her
Thai friends generally use 4 also, but add ground pepper for
extra heat.
To make ground pepper proceed thusly: soak some dried red
"chillis" [prik] in water for about 30 minutes and then blot them
dry on paper towels. Put them in the oven on a sheet of aluminum
foil at fairly high heat (450�) for a couple of minutes. CAUTION
- they "burn" easily, but you need the high heat. If they burn
the effect is similar to setting off a CS gas grenade in your
kitchen. I suggest that before doing this you open all the
windows and turn on any extractor fans you have... Remove from
the oven just before they start to change color (turning black).
The correct color is a slightly deeper shade of red. Then grind
them up in a food chopper/grinder (the traditional Thai implent
is a mortar and pestle, known as a "krok" - if you really want
one you can buy them in either pottery or granite from the shops
I mentioned - the granite ones are the correct ones for grinding
spice (the pottery ones are for things like Som Dum).
3) This could be the first in a series of Thai recipes - if the
readership is interested let me know. Also indicate what you want
(soups, main courses, desserts, sauces & dips, etc...) I don't
guarantee to supply exactly what you want, but if my wife can
prepare it and either she or I feel like eating it then I'll try
and transcribe it [I have to write down the method whilst she
cooks, as her English isn't quite up to giving unambiguous
directions...)
/. Ian .\
|
| 1700.11 | Vegetarian Footnotes | GOJIRA::PHILPOTT_DW | The Colonel | Thu Apr 28 1988 16:06 | 32 |
|
vegetarian footnote...
In many Thai dishes that use meat you can convert them to a
vegetarian dish as follows...
Buy some "firm tofu" and cut it up into small (about 1 cm on a
side) cubes. Marinate them in something suitable (recipe below
for our marinade) for about an hour.
In soups use the tofu cubes "as is" for other dishes lightly deep
fry the cubes before use. Quantity as for the meat specified by
the recipe.
/. Ian .\
Marinade recipe.
1 cup fish sauce.
1 T "Bovril" *
! t chopped green chilli (to taste)
1/2 t red chilli powder
1 T "VietNam sauce" (that's the English name used in the Thai
shops - its a slightly sour red chilli
paste)
*(may be omitted if you wish - Bovril is a beef flavored
vegetable product avaiable in the imported or gourmet food
sections of many supermarkets)
|
| 1700.7 | tod man | GOJIRA::PHILPOTT_DW | The Colonel | Fri Apr 29 1988 09:36 | 51 |
|
Though 'Tod man' or 'tod mun' appears to be the usual spelling on
New England Thai menus the Thai government latinisation is used
here (as in all my Thai recipes).
Variant 1) Taut Mun pra (fish tod man)
Ingredients
1 lb of fish (the Thai use 'pra-gkrai', but if you can't
find it you can substitute something
else such as cod)
� cup too-ah fak yao (Thai long beans - if you can't get
them use ordinary long beans)
1T red curry paste (available in large tubs)
1-2 leaves bai ma-gkroot
1T fish sauce
'pinch' of sugar
1 egg
Method
grind fish and the egg to a paste in a mortar and pestle
or a food processor. Slice the beans and bai ma-gkroot
and mix all ingredients thoroughly.
Make the paste in patties and deep fry in oil that is
just short of smoking.
Sauce
1 cup of water
1 cup of sugar
pinch of salt
dash of vinegar
1T VietNam sauce
dissolve sugar in water and boil gently till it reaches a
syruppy consistancy. Cool. Add other ingredients.
Variant 2) Taut mun khoong (shrimp tod man)
Ingredients as above but substitute a pound of medium
shrimp for the fish.
Make paste from half the shrimp and the other
ingredients. Make patties by rolling each of the
remaining whole shrimp in the paste and deep fry. Sauce
is as above.
|
| 1700.20 | Kai pad prik khing | GOJIRA::PHILPOTT_DW | The Colonel | Fri Apr 29 1988 09:45 | 35 |
|
This is a two step process.
Step 1.
trim fat and a little meat from some pork (eg a 5 0r 6 lb joint).
On medium heat cook it until the fat melts and begins to turn
brown and the meat goes crispy. Add 1 tablespoon of red curry
paste (or more if you like it hot) and mix thoroughly. This
mixture may be stored in the refrigerator for about 3 weeks.
Step 2
Ingredients
3 T of pork curry mixture from above
1 cup of sliced chicken
1 cup of too-ah fak yao (Thai beans) sliced
fish sauce and sugar to taste.
Method
Heat 4 tablespoons of cooking oil until near smoking on
high heat.
Add the pork curry and stir continuously for about 3
minutes. Add remaining ingredients (except beans) and
continue to stir until the chicken changes color. Add the
beans and continue to cook until the beans are cooked
thoroughly.
Serve with rice. This amount is a main course for one
person.
/. Ian .\
|
| 1700.21 | Kai pad khing | GOJIRA::PHILPOTT_DW | The Colonel | Fri Apr 29 1988 09:50 | 33 |
|
You may prepare this with chicken (kai pad khing) or with pork
(moo pad khing). It can also be made with tofu as a vegetarian
dish.
Ingredients (for kai pad khing)
1 cup of sliced chicken
1/4 cup of fresh ginger sliced or julienned
1 T yellow bean sauce
2 scallions chopped ("in the chinese style")
1 small onion diced
1 t fish sauce
pinch of sugar
1 T of ground fresh garlic
(makes a main course dish for one)
Method
heat 2 tablespoons of cooking oil until nearly smoking on
high heat. Add garlic and brown. Add ginger, bean sauce,
meat and stir until meat changes color.
Add remaining ingredients and continue to stir until well
cooked.
serve with rice.
(Note this is in fact a chinese dish cooked 'a la
siamoise')
/. Ian .\
|
| 1700.12 | 3 More Footnotes | GOJIRA::PHILPOTT_DW | The Colonel | Fri Apr 29 1988 13:09 | 49 |
|
OK: three further comments.
Firstly on sauces in general... look at the sweet sauce listed a
few notes down under tod mun. The syrup is the base for several
of the sauces used, especially those used with starters. Make up
a batch of the syrup and then add vietnam sauce to some, sliced
green chillis (and/or sliced jallapenas) to another batch, sliced
red peppers to another, ground peanuts to another, and so on.
The second base for sauces is to use white rice vinegar and add
various things (vietnam sauce, peppers and so on).
The secret is that the suaces are much like much other Thai
cooking: you balance two or more of the basic 'hot' (=pepper),
'sour' (= vinegar or lime juice), 'sweet' and 'salt' flavors.
However when I get a chance I'll get a sat� recipe...
Secondly... the degree of 'hot' used is a relative thing. In
these recipes I've toned it down a little from the amount we use
in the house, and it is closer to the amounts used at the Bangkok
Oriental Cuisine (my wife used to be the chef there).
Incidentally the Thais rate the degree of heat by the number of
red chillis used per serving (or equivalent). This is the basis
of the 1,2 or 3 'flame' (actually red chilli) symbols that Mowl
Wolf uses on the menus at B.O.C. Typical native Bangkok
restaurant "hot" would be about 6-8 chillis. The old time cowboys
said that somebody was a "44 caliber man" if they were a paragon
of the cowboy virtues. Similarly the Thai ideal of manhood is the
"sip prik" man ('10 chilli man')
Third: there really isn't such a thing as a "Thai" style. The
Thai government officially recognizes 4 langauge and cultural
divisions within Thailand, known as "Bangkok" (the area around
the capital - and yes I know that the Capital isn't officially
called Bangkok anymore (Its Krung Tep now)), "Khorat" (The area
around the second largest city, which has extensive Laotian
influences, and again the city isn't called Khorat anymore),
"Chiengmai" - the northern upland area, and "Siam" which refers
to the remaining rural areas. My wife comes from Khorat, where
her familly own a restaurant (which is how she became a chef
herself), and her recipes are in the Khorat style. Bankok favors
'hot' and 'salty', Khorat favors 'sweet' and 'sour', [and
'Chiengmai favors 'salt' and 'sour', whilst Siam is 'hot' and
'sour' though the differences are addmittedly slight).
/. Ian .\
|
| 1700.22 | Larb Kai | GOJIRA::PHILPOTT_DW | The Colonel | Mon May 02 1988 13:29 | 29 |
|
Ingredients
1� cup finely chopped [diced] chicken
1/4 cup chopped scallion
1/4 cup diced onion
�T Kao Coor (optional - see below to make)
1T lime juice
1t fish sauce
�t sugar
1t red chilli powder
Method
put chicken in a non-stick pan and cook on high heat,
stirring continuously until well cooked.
add remaining ingredients and stir thoroughly
serve with rice.
To make Kao Coor
put 1 cup of rice in a non stick pan and cook over medium
heat stirring continuously until medium brown color.
Grind to a fine powder.
|
| 1700.23 | Variation on Last... | GOJIRA::PHILPOTT_DW | The Colonel | Mon May 02 1988 13:31 | 4 |
|
May also be made with pork (Larb Moo) or beef (Larb Nur)
/. Ian .\
|
| 1700.24 | Chicken (or beef) sat� | GOJIRA::PHILPOTT_DW | The Colonel | Mon May 02 1988 13:37 | 35 |
|
Sat� may be made with beef or chicken.
1) the marinade
Ingredients
2 cup chicken (or beef)
3T coconut milk
�T sugar
1t madras curry powder.
Method
mix ingredients thoroughly and leave to marinate for 4
hours
allow to dry for 2-4 hours
broil or barbeque until thoroughly cooked.
2) sauce
� can coconut milk
�t red curry paste
� cup ground peanuts
2T sugar
1 T fish sauce
Mix a little coconut milk with the curry paste in a
saucepan and heat on high heat to a boil. Add rest of
coconut milk and bring to a simmer - lower hit to medium
and add rest of ingredients. Cook for 2-3 minutes.
Cool and serve.
|
| 1700.25 | Bpeek kai lao daang | GOJIRA::PHILPOTT_DW | The Colonel | Mon May 02 1988 13:42 | 26 |
|
The name translates thusly: 'bpeek kai' is 'chicken wings', 'lao'
is whiskey, and 'daang' means red, so it is "red whiskey chicken
wings".
Ingredients.
16 chicken wings cut into thirds.
1 cup tomato ketchup
� cup whiskey
2T sugar
Method
deep fry the chicken on high heat until a golden brown
colour.
Drain off the oil into a bowl and return 1 cup to the pan
of chicken and lower heat to medium.
add remaining ingredients
cook for about 5 minutes stirring continuously.
(NB) any you don't eat can be re-heated in a microwave)
|
| 1700.26 | Yum Nur | GOJIRA::PHILPOTT_DW | The Colonel | Thu May 05 1988 12:37 | 29 |
|
"Yum" translates to something like "tossed in the hand". In
effect Yum xxxx is a tossed salad. This recipe is for Yum Nur
(beef), however you can use other meats.
Ingredients
1 lb beef
1/4 cup of scallions, sliced
1 medium onion, thinly sliced or diced.
1/4t sugar
1T fish sauce (to taste)
1T lime juice (to taste)
�t red chili powder (ie ground prik)
Method
Barbeque or broil beef until rare cooked and then slice
thinly.
Mix scallions onion and sugar in a salad bowl.
Add fish sauce, lime juice and chilli powder to taste,
and mix thoroughly.
add cooked beef and toss (as with a conventional salad)
serve with rice.
/. Ian .\
|
| 1700.8 | small typo... | GOJIRA::PHILPOTT_DW | The Colonel | Thu May 05 1988 12:44 | 9 |
|
� 1 lb of fish (the Thai use 'pra-gkrai', but if you can't
� find it you can substitute something
� else such as cod)
Apologies for a slight typo: he fish is "pla-gkrai" (pla means
fish).
/. Ian .\
|
| 1700.19 | A suggested menu for a Thai evening for 8 people | GOJIRA::PHILPOTT_DW | The Colonel | Thu May 05 1988 13:09 | 52 |
|
OK we have the basis for a Thai dinner party for 6/8 people.
Traditionally the Thais do not serve "appetizers" with a meal.
Further soup is used more as a main course than as a "starter"
(as in China - it is eaten as a side dish with the main course).
So...
The guests arrive and are offered the coice of a "snack buffet"
consisting of...
Taut mun pla (fish 'tod man') Note 1131
Taut mun khoong (shrimp 'tod man') Note 1131
Chicken sat� Note 1142
Beef sat� Note 1142
Bpeek kai lao daang Note 1143
The meal is then served consisting of:
Soup
Tom Yum khoong (shrimp soup) Note 1129
Tom Yum moo (pork soup) Note 1129
Main course dishes
Kai pad prik khing (spicy chicken dish) Note 1133
Kai pad khing (mild chicken dish) Note 1134
Moo pad khing (mild pork dish) Note 1134
Larb Kai (hot & Spicy chicken) Note 1141
Larb Moo (hot & spicy pork) Note 1141
Yum Nur (hot beef dish) Note 1146
together with ample white rice and Pad Thai (a noodle dish with
shrimp or chicken - I'll put that in later)
After which we have
Thai Ice cream with fruit.
For drinks serve Thai iced coffee or for those who prefer
something stronger a good Thai beer (Singha or similar) or
whatever takes your fancy.
*NOTE* despite the fact that restaurants serve water, it isn't a good
idea to drink water if the food is too hot. Thai spices are oily and the
water often makes the fire worse. Use something sweet (coffee or soda)
or alcoholic (beer or wine) to quench the fires. Or better eat rice
alone to cleanse the palate.
/. Ian .\
|
| 1700.16 | Iced Coffee | CSSE32::PHILPOTT | The Colonel | Wed Jul 27 1988 12:18 | 24 |
|
Well my wife loves iced coffee and this is what we do:
Firstly we buy tins of coffee (sorry that sounds a trifle
facetious, but I can't avoid it ... the stuff we use comes in
Yellow tins labelled "French Coffee" (basically the usual
chicory and coffee mix with other spices added)) that you can
buy in the Indian grocers in Lamplighter Square in Nashua, or go
down to Lowell to either the Phnomh Penh or South-East Asian
Import Export stores.
Brew in the usual way (we use a normal drip style coffee
maker*), then simply chill and serve over ice.
*how much to use: well in our "10 cup" Braun coffee maker we use
6 teaspoons of coffee grounds to the pot. But it is a matter of
taste.
Footnote: I don't know what the spices they add are, the label
doesn't say, but the fresh brewed coffee has a distinct reddish
tinge to it that other (American) brands of French style coffee
don't have.
/. Ian .\
|
| 1700.17 | Coffee Brand | CSSE32::PHILPOTT | The Colonel | Thu Jul 28 1988 12:24 | 8 |
|
Footnote:
The coffee we use is actually called "Caf� du Franc�" (yes there
really is an acute accent on the 'e' in France). It is
distributed by Sun World of Los Angeles.
/. Ian .\
|
| 1700.13 | Kai Pad [Prik] Bai Krapow | HAMPS::PHILPOTT_I | Col. Philpott is back in action... | Tue Apr 04 1989 04:06 | 84 |
|
How is Mowl Wolfe these days? Does she still use my wife's recipe
for Bai Grapow?
Literally the term "Phat prik Bai Grapow" (latinisation is whimsical
so I'm not picking on your spelling - see below for another variation)
means "stir fried with chilli and [holy] basil" - you have to add
a qualifier for the meat - the recipe that follows is for Chicken,
but you could easily use Beef (when it becomes Nur Phad Bai... which
is what BOC sells).
Taken without permission from Madhur Jaffrey's Far Eastern Cookery
we have:-
Kai Pad Bai Krapow or Minced chicken stir-fried with basil
[From Phieng Chom Darbanand or the Imperial Hotel, Bangkok]
Here is an exquisite, quick-cooking dsih that is made with fresh
holy basil (bai krapow). As I cannot always obtain it, I use ordinary
basil and find that it makes a superb substitute. The green herb
is used two ways: it is stir fried with the chicken and it is
shallow-fried until crisp and used as a generous topping. The result
is uncommly good. (If red chillies are unavailable, increase the
number of green chillies accordingly)
Ingredients.
4 oz fresh holy basil leaves.
vegetable oil for shallow frying
5 cloves garlic
3 oz shallots
2 fresh hot green chillies (or to taste)
2 fresh hot red chillies (or to taste)
1 in fresh ginger
1 lb minced chicken
5 teaspoons fish sauce
1 1/2 teaspoons dark brown sugar
method.
Break off and discard the stems of the basil leaves. Wash the leaves
and pat them dry. Divide them into two equal parts. Chop one part
very coarsely and then set both parts aside.
Pour the oil to a depth of 1/2 inch into a medium sized frying pan
and set it over a medium high heat. Put a plate lined with kitchen
paper near your hob. If you wish have ready a splatter screen to
cover the pan as soon as you have put in the leaves; this will prevent
your being splashed by hot oil. When the oil is hot, place a smallish
handful of whole leaves in the pan. Cover immediately with the screen.
As soon as the intense sizzling has died down (only seconds) remove
the cover and stir the leaves once or twice. They will turn crisp
very quickly. Remove them with a slotted spoon and spread them out
on the kitchen paper to drain. Fry all the whole basil leaves in
this way. Replace the kitchen paper several times to prevent the
crisp leaves from becoming soggy.
Peel the garlic and chop them finely. Peel and finely slice the
shallots. Cut the green and red chillies into thin rounds. Peel
the ginger and grate it finely. Once the oil used for frying the
basil leaves has cooled a little strain it and save it.
Just before serving, put 4 tablespoons of this oil in a wok and
set it over a medium high heat. When it is hot, put in the garlic
and shallots. Stir fry for 2 minutes, or until the shallots are
a medium brown. Add the chillies and ginger and give a few vigorous
stirs. Now turn the heat to high and put in the chopped basil. Stir
once and add the minced chicken. Stir fry for 3 minutes, breaking
up the chicken lumps as you do so. The chicken should turn white
all the way through. Add the fish sauce and sugar. Mix and transfer
to a serving dish. Top with the crisp basil leaves and serve
Serves 4.
/. Ian .\
PS: If you really want the Bangkok Oriental Cuisine version let
me know and I'll get it off my wife.
Incidentally the Imperial Hotel in Bangkok is one of the world's
premier hotels, a popular resort of royalty, and very expensive:
it features in a guide book I have under the heading of "how to
spend $5000 a day in Bangkok".
|
| 1700.27 | Kaeng Phet Nua | HAMPS::PHILPOTT_I | Col. Philpott is back in action... | Tue Apr 04 1989 04:26 | 60 |
|
This is Madhur Jaffrey's "Easy Beef Curry" recipe.
Kaeng Phet Nua Thailand
Easy Beef Curry
I use beef skirt for this curry. It is such a tender cut of meat
and requires hardly any cooking at all. I stand at the cooker for
about 12 minutes only, 8 of which are spent frying the spices, and
the other four cooking the beef. This is a perfect dish to serve
at a small dinner party. If you cannot get kaffir lime leaves use
a 3 x 1/2 inch strip of lemon rind that is finely julienned. Put
it into the curry at the same time as the mint and basil leaves.
ingredients
1 lb beef skirt
5 oz red pepper
4 oz onions
4 large cloves garlic
1 teaspoon shrimp [or anchovy] paste
1/2 teaspoon chilli powder [NOT chilli con carne style mexican
powder which contains other spices
- pure red chilli powder]
8 tablespoons vegetable oil
2 tablespoons fish sauce [or 1T soy + 1T water + 1/4t sugar]
8 fl oz coconut milk
1/2 teaspoon salt
4 frsh or dried kaffir lime leaves
10-15 fresh [holy] basil leaves [Holy basil is the only type
used in Thailand, normally]
10-15 fresh mint leaves
method
Cut the beef againbst the grain into pieces 2-3 inches long, 1"
wide and 1/16-1/8 inch thick. If you have bought the meat in a long
thin continuous piece, cut it into 3" segments first and then cut
each segment against the grain, holding the knife at a 135 degree
angle to your work surface. This will give the required width.
Core the red pepper, remove the seeds and chop coarsely. Peel the
onions and garlic and chop coarsely. Combine the red pepper, onions
garlic, shrimp paste and chilli powder in an electric blender. Blend
until smooth, adding a tablespoon or so of water only if you need
to.
Put the oil in a shallow saucepan or frying pan and set it over
medium high heat. When it is hot put in the spice paste from the
blender. Stir fry for 7-8 minutes or until the paste turns dark
and seperates from the oil. Add the meat and fish sauce. Stir fry
for 2 minutes. stir the coconut milk, and add that, together with
the salt and kaffir lime leaves. [If you are using fresh kaffir
lime leaves, tear them in half and de-vein them first]. Coarsely
tear the basil and mint leaves, and add them as well. Stir once,
turn off the heat and serve.
Serves 4
|
| 1700.28 | Pad Pak Bung | HAMPS::PHILPOTT_I | Col. Philpott is back in action... | Tue Apr 04 1989 04:38 | 30 |
| This is Madhur Jaffrey's recipe, entered without permission.
Pad Pak Bung Thailand
Spinach with garlic and fish sauce
ingredients
1 3/4 lb spinach
3 cloves garlic
5 tablespoons vegetable oil
4-5 tablespoons fish sauce
method
Pull the spinach leaves apart and wash them well. Drain. Bring a
large pan of water to a rolling boil. Drop in the spinach. Bring
the water to a boil again, and boil rapidly for 2 minutes or until
the spinach is just done. Drain and rinse under cold running water
to fix the bright green colour. Drain again. [ie you blanch the
spinach before stir frying it - /. Ian .\]
Peel the garlic and chop finely. Put the oil in a wok and set it
over a medium high heat. When the oil is hot put in the garlic.
Stir a few times or until the garlic turns golden brown. Add the
spinach. Stir fry for 3 minutes. Add the fish sauce a little at
a time, stirring and tasting as you do so. Cook for anaother minute,
stirring frequently.
Serves 4-6
|
| 1700.29 | Pak Bung Loy Fa - or 'Flying Greens' | HAMPS::PHILPOTT_I | Col. Philpott is back in action... | Tue Apr 04 1989 04:55 | 64 |
| This is Madhur Jaffrey's recipe, entered here without permission.
Pak Bung Loy Fa Thailand
Greens with garlic and oyster sauce of 'Flying greens'
It all started, apparently, in the northern town of Phitsanulok
with a simple stir-fried dish of swamp morning glory. These greens,
also known as swamp cabbage or water spinach (pak bung and kang
kung) grow in or near water, are cheap, nourishing and utterly
delicious and are routinely eaten throughout South-East Asia.
One day or so the legend goes, a young chef in an open air restaurant
having stir fried the dish in a wok tossed the dish in the air a
few times before transferring it to the serving plate. He noticed
that he had an audience. He threw it higher the next time, then
higher and higher until he made an act out of it. Soon he was not
content with throwing the greens 20 feet into the air and catching
them. He decided to throw them across the street where an acrobatic
second chef ran to catch them on the serving plate. Of course a
few strands did end up on telephone wires and in trees, but the
dining audience was hooked! Nowadays members of the same family
do their 'act' in Chiang Mai and Pattaya as well, to great acclaim.
These greens taste good even when not airborne before being eaten.
Most of us cannot get swamp morning glory, but luckily any greens
will do - young spring greens, spinach, swiss chard, the Chinese
choi sam and gai lan.
In Chiang Mai, where I saw these greens being prepared, the ingredients
were combined on a plate and then emptied into a very hot wok encircled
by billowing flames. Because most of us cannot expect to get this
sort of intense heat in our kitchens at home, I put the ingredients
in my own slower order.
ingredients
12 oz spring greens [trimmed weight]
3 cloves garlic
2 tablespoons any meat, poultry or vegetable stock [or water]
1 tablespoon oyster sauce
2 teaspoons crushed yellow bean sauce [or soy sauce]
3 tablespoons vegetable oil
method
seperate the leaves of the greens and trim them. Bring a large pan
of water to a rolling boil. Drop in the greens and boil them at
a high temperature for a few minutes, or until just tender. Drain
immediately and plungs them in cold water to fix the colour. Drain
thoroughly. [ie blanche them - /. Ian .\]
Peel the garlic and chop it finely. Combine the stock, oyster sauce
and yellow bean sauce.
Set the wok over high heat. When it is hot put in the oil and let
it heat. Then put in the garlic. Stir quickly once or twice or until
the garlic is light brown, then add the greens. Stir them about
for a brief minute. Add the stock mixture and stir and cook, still
on a high heat for another minute or so. Pour out the liquid if
their is any, into a serving dish. Give the greens another stir
and then lift them out laying them over the liquid in the serving
dish.
serves 4
|
| 1700.30 | Moo pad prik sai tua fak yao | HAMPS::PHILPOTT_I | Col. Philpott is back in action... | Tue Apr 04 1989 05:17 | 61 |
| This is Madhur Jaffrey's recipe, entered without permission.
Moo Pad Prik Sai Tua Fak Yao Thailand
Stir fried Green Beans with pork and chillies
[note: tua fak yao is the very long crisp green bean preferred for
this dish - the normal pronunciation of this name is phonetically
almost identical with a well known anglo-american two word obscenity,
the second word of which is 'you', so I don't suggest you try
pronouncing it except in a Thai shop :-) The name literally means
'pork [moo] stir-fried with ginger and beans' /. Ian .\]
Versions of this dish are to be found in many parts of south east
Asia. I met an official in Hanoi who often lunches on this in his
office. In the Sichuan province of China beans are cooked with similar
seasonings [not surprising since a large ethnic group in Sichuan
are called the 'Tai' (pronounced 'die') and are of the same root
stock as the people of Thailand and Laos - /. Ian .\] but soy sauce
is used instead of fish sauce. This particular recipe comes from
a long-toothed lady with a food stall ensconced in the middle of
the weekend market in Bangkok. She served it to me for lunch along
with a plate of plain rice. It was a simple but quite memorable
meal.
You may make these beans as hot as you like by increasing the number
of chillies. In Thailand fresh red chillies are used and they not
only contrast stunningly in flavour with the green beans and brown
pork, but add bright flecks of colour as well. I tend to use green
chillies as they are easier to find at my grocer's [Madhur Jaffrey
lives in upsate New York incidentally - /. Ian .\] If you like you
can throw in a small amount of diced red pepper in the last five
minutes of cooking, just for the colour. In Thailand long beans
are preferred. If you cannot find them use ordinary string beans.
ingredients
1 1/4 lb green beans
12-16 cloves garlic
6-9 fresh hot red or green chillies
5 tablespoons vegetable oil
10 oz lean pork, minced
1/2 teaspoon paprika
1 teaspoon dark brown sugar
3 tablespoons fish sauce (or to taste)
method
wash and trim the beans. Cut them crossways into 1/4-1/3 inch rounds.
Peel the garlic and chop it finely. Cut the chillies crossways into
very fine slices.
Put the oil in a wok set over medium high heat. When the oil is
hot put in the garlic and chillies. Stir fry until the garlic turns
golden brown, then add the pork. Stir fry breaking up any lumps,
until the pork has lost its raw look. Put in the beans, paprika,
sugar, fish sauce and 10 fl oz of water. Stir and cook on medium
high heat for 8-10 minutes or until the beans are tender and most
of the water has been absorbed.
serves 4
|
| 1700.14 | a simpler variant. | ODIHAM::PHILPOTT_I | Col. Philpott is back in action... | Wed Apr 05 1989 08:12 | 45 |
|
To correct one comment in .1: the menu item at Bangkok Oriental
Cuisine is indeed a chicken dish. My memory must be failing fast.
What follows is the B.O.C. recipe.
----
First make a 'chilli paste' by blending ingredients as follows:
take 1 Tablespoon of Thai red curry paste (Nam Prik Kaeng Dang,
see note 1705.6 or a commercial equivalent, also called 'kaeng pet
dang', sold in plastic tubs in Thai grocers), and one tablespoon
of a chilli, garlic and shrimp paste (the nam prik num of recipe
1705.8, or a commercial product called namprik pao which is very
similar and sold in glass jars). Add 2 tablespoons of finely chopped
fresh garlic, 1 teaspoon of sugar and 1 teaspoon of msg (only if
you intend refridgerating the mixture, or if you like msg). Blend
thoroughly. Traditionally this is done in a granite mortar and pestel
but a small food processor works fine.
This paste can be kept refridgerated in a tightly stoppered container
for about a week. However though the individual nam prik pastes
are preprepared or bought commercially the paste described here
is usually made continuously as required in the restaurant.
To complete the recipe:
Heat some oil in a wok on medium high heat, and add 1 lb of ground
chicken, 2-4 tablespoons of fish sauce and some of the above chilli
paste to taste (half of it gives a two flame mixture - all of it
is a substantial 3 flames) and stir fry for about two minutes, breaking
up any lumps.
At this point if it has become dry in appearance add a little more
vegetable oil, and then add holy basil leaves to the mixture to
taste (you can prepare these as in .1 if you want to be fancy).
Continue to stir fry for another 2-3 minutes, then serve. If you
like it hot you may add ground red chilli in the last 30 seconds
of cooking. Serve with nam pla prik and seasoned vinegar from note
1705. If you want a moderator for the heat I suggest raw cauliflower
florets and raw broccolli served as side dishes, rather than rice.
Depending on your appetite serves 2-4: may be served with white
rice.
|
| 1700.31 | Sankhaya | ODIHAM::PHILPOTT_I | Col. Philpott is back in action... | Wed Apr 05 1989 12:46 | 61 |
|
Sankhaya is a custard made with coconut milk: this recipe appears
in Madhur Jaffrey's book, but I've had it floating around for a
while waiting to go in. Here I must take exception with Ms. Jaffrey:
she states that if you don't have the proper (Chinese style, bamboo)
steamer you can improvise. This is true, but only up to a certain
point: whatever you do make sure that condensed steam doesn't drip
onto the cooking custards. This will not happen with a bamboo steamer,
but will almost always happen with improvised replacements.
The recipe calls for coconut milk. You *can* use canned cocnut milk,
and for most recipes my wife does - but not this recipe. It should
be made with fresh cocnut milk for the full flavor. (Though at a
pinch well stirred canned coconut milk will do).
ingredients
2 medium eggs
8 fl oz thick cocnut milk
2 1/2 oz light brown sugar.
Method
Beat the eggs lightly. Stir the cocnut milk well and add it, and
the sugar to the eggs. Mix thoroughly, but lightly, and strain into
a double boiler and cook very gently, stirring continuously, until
a custard consistency forms.
Strain into four custard bowls
steam very gently for 15-20 minutes (Madhur Jaffrey recomends covering
them with saucers or aluminum foil) or until they set.
Cool
Garnish with grated coconut if desired.
coconut milk
Take a fresh coconut, and crack it by hitting it smartly with the
back of a cleaver "on its equator" as Ms. Jaffrey suggests. Remember
it's full of water so don't make a mess.
At this point taste the meat to check freshness: discard it if rancid
or mouldy in taste.
To remove the meat slip a sharp knife between the meat and the hard
shell: the meat together with a soft brown skin should come out
easily. Skin it, since the brown skin will spoil the color of the
custards.
Flake the meat, and put enough in a measuring jug to come up to
the 10 oz line. Add it to an Osterizer (blender) and add 7 oz very
hot (almost boiling) water. blend briefly. sieve through a cheesecloth
or butter muslin, finally squeezing the meat to extract the final
juice. This should give the 8oz of milk you need for the recipe.
Don't forget to stir before using.
/. Ian & Ann .\
|
| 1700.32 | Footnote on Sankaya | ODIHAM::PHILPOTT_I | Col. Philpott is back in action... | Thu Apr 06 1989 03:41 | 16 |
|
Footnote on the above.
I had this dish for dessert at my Mother-in-law's restaurant (in
Nakhon Ratchisima, Thailand) last year. Rather than serve it in
western style 'custard cups' they put the custard in halves of small
coconuts, complete with some of the meat still in them, and cooked them
like that. Delicious. (About half of the meat was scooped out after
cracking the coconuts and used to make the cocnut milk - the rest
was left to be eaten with the custard).
Try it - it makes an authentic ethnic variation on the dish.
/. Ian .\
|
| 1700.18 | Thai Tea | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Tue Mar 13 1990 09:58 | 16 |
|
Make the tea in the usual way (ie add vigorously boiling water to the tea
leaves and leave to stand for about 5 minutes) and filter through butter muslin.
As for strength: well "1 teaspoon* per person (cup) and one for the pot" works
for me, but everybody has their own formula. You could add the merest pinch
of salt...
iced tea should be weaker than hot tea... the easiest way to achieve this
is to make it strong and dilute to taste.
/. Ian .\
* note we are talking real teaspoons (ie caddy spoons) here and not the itty
bitty things they put on the table to stir in the sugar with...
a teaspoon is about half a table spoon.
|
| 1700.1 | Gai Obh - aka "Esan Chicken" | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Mon Jun 04 1990 04:54 | 44 |
|
This dish is Thai, though I hestitate to keyword it as such because it is not
one of the hot chilli-based dishes often associated with Thailand. It is quite
typical of the esan region (Northeast Thailand), and indeed is often called
"Esan Chicken" in guidebooks. More properly it is Gai Obh (baked chicken) when
cooked in an oven, and Gai Yang (grilled chicken) when grilled or barbequed.
As always in my recipes "T" means tablespoon and "t" means teaspoon.
Marinade:
=========
2T chopped garlic
2T chopped coriander (include roots if possible)
1t black pepper, freshly milled if possible.
3T fish sauce
2T dark soy sauce
1 pinch sugar.
Mix ingredients together and use to marinade a 2-3lb chicken that has been
cut into portions (use chicken breasts if you prefer - but leave the skin on)
Leave in marinade for at least 12 hours - preferably 24.
Cooking:
========
for Gai Obh roast in a cool oven (170C, 325�F or gas mark 3) for about 30
minutes or until just cooked, turning once. To avoid the chicken lying in its
own juices it should be cooked on a rack. Then place under a hot grill until
the skin turns crispy.
Dipping sauce:
==============
This is optional, and if you use it the quantity of ground red chillis is
optional.
2T fish sauce
1/2t ground red chillis (ie pure chilli powder, not chilli con carne)
1/4t sugar
2 dashes of vinegar.
/. Ian .\ and /. Ann .\
|
| 1700.2 | Gai Yang Variant | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Mon Jun 04 1990 04:55 | 5 |
|
If you prefer the Gai Yang variant then grill on a *very low* heat until just
cooked through and then crisp under a very hot grill.
/. Ian .\
|
| 1700.3 | Khao Pad - Thai Fried Rice | BRABAM::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Fri Aug 31 1990 04:13 | 51 |
|
Khao Pad is often served in restaurants as a meal in its own right, but in
Thailand it is normal in family style eating to have three or five dishes on
the table and diners to eat from all of them together (not seperate 'courses'
as in a western style restaurant). I suggest eating this with Tom Yum Kai
(see note 1129) and either a dressed crab or small lobster... (at least that's
what my wife and I had for dinner last night). Serve with a cup of thinly sliced
scallions in vinegar, and a cup of thinly sliced green chilis in fish sauce.
As always fish sauce can be replaced by light soy sauce if you can't find the
real thing.
Ingredients: (t=teaspoon, T=tablespoon)
1/2 cup scallions (spring onions), chopped
1 medium onion, chopped
1 tomato, diced
1 cup chopped "crab sticks" (or pseudo-crab meat)
1 cup chicken, roughly chopped or ground
1 t garlic, crushed or finely chopped
3 T cooking oil
2 eggs
2 cups cooked rice
2 T fish sauce
1 t sugar
Method:
The rice should be cooked the night before and left in the refrigerator
overnight (you can cook this with left over rice), this avoids the rice sticking
together in cooking.
Heat oil on medium heat (preferably in a wok, though a large skillet will do).
Sweat the garlic briefly, and add the chicken and stir fry until barely cooked
through.
Add crab meat and stir fry for about 1 minute.
Add the eggs and stir briskly until the eggs just "set"
Add the rice, sugar and fish sauce, and continue to stir until evenly mixed and
heated through.
Add the remaining ingredients and stir for about 1 minute.
Serve garnished with chopped coriander.
Serves 2.
/. Ian .\
|
| 1700.4 | Pla Lat Prik - 'three flavoured fish" | CERRIN::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Tue Jul 02 1991 05:24 | 51 |
| Also from "The Taste of Thailand"... (I had this for dinner last night, so
thought I'd contribute it here...)
------
This dish typifies Thai cooking: it combines three opposing flavours - sweet,
sour and hot - yet allows each to remain distinct and seperate. This recipe
also works well with sea bass but this is, unfortunately, extremely expensive.
However if you prefer to make this with bass, buy a medium sized fish and
grill/broil it rather than deep fry it.
Ingredients (T=tablespoon, t=teaspoon)
1 mackerel or whiting (about 1 lb) cleaned and gutted with head on
oil for deep frying
lettuce to garnish
Sauce:
2 T oil
6 shallots, finely chopped
1 large clove of garlic, finely chopped
4 red chillies, 3" long, deseeded and finely chopped
2 T fish sauce
2 T sugar
2 T lemon juice
2 T stock.
Method:
Fill a skillet large enough to hold the fish with oil to a depth of 1"
Heat the oil until a light haze appears. Add the fish and fry until the
skin (and some of the flesh) is crisp and golden on both sides,
making sure it doesn't stick to the pan.
While the fish is cooking, make the sauce. In a small skillet heat 2T
oil and fry the shallots until they are crisp and brown, then remove
them with a slotted spoon and set aside. Fry the garlic until golden
brown and then remove and set aside. Discard most of the oil leaving
a light film. Return half the shallots and half the garlic to the pan
and add the chillies, fish sauce, sugar, lemon juice, and stock. Stir
until the sugar is dissolved and the mixture starts to thicken slightly.
Add the remaining shallots and garlic and stir briefly then remove from
heat.
Arrange the lettuce on the serving platter. When the fish is cooked
remove from the pan and place on the bed of lettuce. Pour the sauce
over and serve
(Considered to be a meal for one, or one dish in a meal for more people).
|
| 1700.5 | Gung Yi Pow Kratiem Prik Sot - Grilled lobster with garlic and fresh chillies | CERRIN::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Tue Jul 02 1991 05:37 | 31 |
| Also from "The Taste of Thailand". I don't usually like lobster, but have to
admit I like it done like this...
----
Ingredients: (T=tablespoon, t=teaspoon)
1�-2 lb lobster, cooked and halved.
4 T oil
2 cloves of garlic, finely chopped
1 shallot, finely chopped
2 small red chillies, finely chopped
2 small green chillies, finely chopped
2 T fish sauce
1 t sugar
Method
Remove the claws from the lobster and set aside to eat seperately.
Pre-heat the grill/broiler, and lay the two lobster halves ready on
a grill-pan or broiler rack.
In a small skillet heat the oil, add the garlic and fry until golden
brown. Add the shallot, chillies, fish sauce and sugar and stir-fry
quickly for about 10 seconds. Remove from the heat and spoon the
mixture over the two lobster halves, loosening the flesh and spreading
the mixture as much as possible.
Grill/broil for about 3-4 minutes and serve
Serves 2
|
| 1700.6 | Tom Som Pla - Thai steamed fish | CERRIN::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Thu Aug 01 1991 05:30 | 98 |
|
From Madhur Jaffrey's "Far Eastern Cookery"
TOM SOM PLA THAILAND
Fish Steamed with Lemon Grass
From Pieng Chom Darbanand at the Imperial Hotel, Bangkok
I am sure you must have eaten Cantonese-style steamed fish. Cooked with a fine
julienne of ginger and sliced spring onions, it is light, succulent and
delicious.
The Thais, influenced by the Chinese, keep the same basic concept but add some
of their own aromatic seasonings - galangal, kaffir lime leaves, fresh
coriander leaves and lemon grass. Fish sauce replaces soy sauce and fresh green
chillies are added if a little heat is required. No oil is called for, so this
dish is perfect for dieters. If you cannot get lemon grass use 1 tablespoon
finely grated lemon rind, scattering it over the fish just before steaming.
Almost any whole fish can be used, such as sole, flounder, mullet, trout or
even small salmon. What is important is that it be very fresh. It should be
gutted and its scales, gills and fins removed. In the Far East the head is
always left on a steamed whole fish, but if you cannot bear to look at it you
could ask your fishmonger to remove it. The fish should be of a size that can
fit into your wok or steaming pan. The fish is laid out on a large serving
plate (to catch the precious juices) and the plate is then balanced on a rack
over boiling water, the level of which should be about 3/4" below the plate.
The pan or wok is then covered and the fish steams, lying happily on its plate,
until it is done. Any desire to lift the lid and peep inside is best resisted
as precious aromas can vanish with the steam. If you do not wish to cook a whole
fish you may cook fillets or steaks by the same method.
How long do you steam the fish? This depends largely on its thickness. Steaks or
fillets about 1/2" thick can be done in 7-10 minutes, those which are 3/4"-1"
thick may take 10-13 minutes. A whole flat fish, such as sole, weighing 1.5 lb
should take about 15 minutes while a 1.5 lb bass should be allowed 20 minutes
because of its thickness. You may of course peep at the fish towards the end
of its cooking. Look quickly, deep down into one of the cut slits, if the fish
is whole. If it is white all the way through then it is ready. For a fillet or
steak poke the flesh gently with the point of a sharp knife. If it is white all
the way through it is done.
Ingredients:
3/4" cube of fresh (or 6 slices of dried) galangal
1 stick of fresh lemon grass
1" cube fresh ginger
1 fresh hot green chilli (optional - to taste)
1 oz shollots or onion
1 oz fresh coriander leaves
1.5 lb of fish
4 teaspoons of fish sauce
4-5 kaffir lime leaves (fresh or dried)
1 fresh hot red chilli
Method
If you are using fresh galangal, peel it and cut it into fine slivers. If you
are using dried galangal soak it in 4 tablespoons hot water in a cup for 30
minutes. If using fresh lemon grass cut off and discard the strawlike top,
leaving about 6" at the bottom. Hit the bulbous bottom with a hammer or other
heavy object to crush it slightly. If you are using dried lemon grass add it to
the dried galangal. Peel the ginger and cut it into very fine slivers. Cut the
green chilli into fine rounds. Peel the shallots and cut them into fine slivers.
Wash the coriander leaves, pat them dry and chop them coarsely. Set aside a
tablespoon for garnishing, the rest is for steaming.
If you are preparing a whole fish, wash it well and pat it dry. With a sharp
knife cut deep diagonal slits across the body on both sides of the fish. These
slits should be made 1.5" apart and go three quarters of the way down to the
bone. If you are using dried galangal and/or lemon grass, drain it and reserve
the soaking liquid. On an oval or rectangular plate large enough to hold the
fish and fit inside you steaming pan, scatter a third of the galangal, a third
of the lemon grass and a third each of the green chilli, shallots and coriander.
Place the fish over these seasonings and top with the remaining seasonings.
Pour the fish suace and reserved soaking liquid (if using dried ingredients)
over the fish. Top with kaffir lime leaves, which if fresh should be torn in
two and the central vein removed.
Set some water to heat in a wok or steamer, remembering that it should be about
3/4" below the plate holding the fish. Place a rack inside and when the water
boils (wearing protective oven gloves) put the plate on the rack. Cover. Steam
until cooked.
Meanwhile cut the red chillie into thin strips. Remove the fish, being careful
not to spill the juices. Sprinkle with the fish with the red chilli slivers
and the reserved coriander leaves.
Serve immediately - serves 2-4.
==================================
Footnote - a slight variation: when my wife prepares this dish she starts as
above, but when the fish is about half cooked she transfers it to enough water
to just cover it, and then completes the cooking by poaching in an open wok.
Note the amount of green chilli is very personal: we use about 6 green chillies
for a fish this size.
|
| 1700.15 | Using Additives | CERRIN::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Fri Aug 02 1991 04:31 | 13 |
|
also restaurants (including the BOC) use a red food die in large quantities
(supply houses for the restaurant trade sell it in 10 litre tins!)... a little
added to the curry paste will ensure the desired red colour.
But like .-1 says, BOC use a lot of the red curry paste in the version they
sell, and when you tone the heat down you reduce the redness.
I always omit the additives (msg and coloratives) from recipes I post, simply
because my wife doesn't use them, and some people have adverse reactions to
them.
/. Ian .\
|
| 1700.33 | Pla Jian - Whole fish with ginger | CERRIN::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Tue Sep 17 1991 06:13 | 45 |
|
Ingredients
700 grammes of whole fish (snapper or bream are suggested)
1 tablespoon vegetable oil
1 clove of garlic, finely chopped
2 scallions (spring onions), cut into 2cm pieces
1 tablespoon finely chopped ginger root
1 tablespoon chopped pickled soy bean or 1 tablespoon fish sauce
1.5 tablespoons sugar
1 tablespoon ground turmeric
1 cup (250ml) chicken stock or water
1 tablespoon tamarind juice
1/2 teaspoon white pepper
1 tablespoon cornflour (called cornstarch in USA) mixed to a thin
paste with cold water
1 tablespoon sliced capsicum (called sweet pepper in USA), cut into
fine strips
2 tablespoons sliced onion
2 tablespoons dried wood fungus, soaked in warm water for 10
minutes (optional) [from Chinese grocery stores)
6 sprigs fresh coriander for garnish
Method
Wash and trim fish, pat dry, then grill, fry or steam whole. (If grilling
place on greased aluminum foil.) Put fish aside and keep warm.
Heat oil in a wok or saucepan over medium heat and add garlic, scallions,
ginger, pickled soy bean (if using) and sugar. Stir, reduce heat and cook
for several minutes until flavors blend well.
Add turmeric, stock, tamarind juice and pepper (and fish sauce if using
instead of soy beans) then taste for balanced flavor. The sauce should be
sweet slightly salty with a hint of sourness.
Remove from heat and stir in several teaspoons of the cornflour paste, then
return to a low heat. Add a little more if necesary, stirring, until the
sauce is smooth. Stir in the capsicum, onion and wood fungus and stir once
or twice. Remove from heat.
Using tongs, place fish on a platter, pour sauce over fish from head to tail.
Garnish with coriander and serve with rice.
Serves 4
|
| 1700.34 | Kaeng Pla Choo Chee - Whole fish in a red curry sauce with lime leaves | CERRIN::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Tue Sep 17 1991 06:24 | 42 |
|
Ingredients
650 grammes whole bream or similar fish
1 cup (250ml) vegetable oil (reserve 1 tablespoon for stir frying
curry paste)
1.5 teaspoons red curry paste
1 fresh red chilli, seeded, finely sliced
6 dried kaffir lime leaves
1 cup (250ml) coconut milk
1 tablespoon fish sauce
1 teaspoon sugar
Garnish:
fresh coriander or basil leaves
lemon wedges
capsicum or chilli cut in strips
sliced cucumber and tomato
Method
NB: can also be prepared with uncooked lobster tails or large shrimp
Wash, pat dry then trim fish by cutting off sharp spikes. Score both sides with
a fork. In a wok or large frypan over high heat, cook fish using most of the
vegetable oil, until golden on one side. Lower heat and using two pair of
tongs gently turn the fish over. Turn up the heat again and cook until golden
brown. It will take about 5 minutes on each side. Using tongs again gently lift
the fish onto a serving plate.
In the wok, gently stir fry the curry paste, red chilli and lime leaves in the
remaining tablespoon of oil. Add coconut milk, fish sauce and sugar and simmer
for about 5 minutes. Taste to see if extra fish sauce, coconut milk or sugar
are required.
Pour sauce over fish and garnish. Serve with rice.
Serves 4
PS: when we cook this we use about 4 times the amount of red curry paste and 4
red chillies and 4 green chillies... you can certainly heat this up if you like
your food hot.
|
| 1700.35 | Kaeng choo chee hoi mang pu - spicy mussels with chilli and lime leaves | CERRIN::PHILPOTT | Col I F 'Tsingtao Dhum' Philpott | Tue Sep 17 1991 06:34 | 33 |
|
Ingredients
500 grammes mussels, scrubbed, beards removed
4 dried kaffir lime leaves
2 pieces galangal about 1 cm cubed
1 stem of lemon grass chopped into 2 cm pieces
1 cup (250ml) coconut milk
2 tablespoons red or green curry paste
1 teaspoon sugar
1 tablespoon fish sauce (optional)
Garnish:
fresh basil and mint leaves, chilli or capsicum strips.
Method
In a large saucepan place 3 cups (750ml) water and boil the mussels, lime
leaves, galangal, and lemon grass, until the mussels just open, about 5 minutes.
Strain, and remove the mussels, lime leaves galangal and lemon grass. Reserve a
little of the "stock" in case a little is needed in the sauce.
In a saucepan or wok heat the coconut milk and bring to a gentle boil, add the
curry paste and sugar and simmer for several minutes. Add reserved lime leaves,
galangal and lemon grass and simmer for a further few minutes. Then add the
mussels, stirring the sauce through them to absorb the flavours. Taste to see
if fish sauce is required (it may be salty enouth) and if extra sugar or water
is needed to balance the flavours.
Remove from heat and arrange the mussels on a serving bowl or dish. Pour the
sauce over the mussels, and decorate with garnishes. Serve with rice or a salad.
serves 4
|
| 1700.36 | | TURRIS::lspace.zko.dec.com::winalski | PLIT Happens... | Wed May 28 1997 13:49 | 11 |
| I received the following sad news from Andy Leslie, an ex-DECcie:
"Colonel" Ian Philpott, long-ago Noter and friend at DEC, passed away
recently in Thailand. When I last met him he was dressed in cowboy hat,
shoestring tie and a liverpudlian accent. A unique character in many
ways....
The next time you use fish sauce, take a moment to remember him and
his valuable contributions to this notes conference.
--PSW
|
| 1700.37 | | NEWVAX::LAURENT | Hal Laurent @ COP | Wed May 28 1997 14:25 | 8 |
| re: .36
This is indeed sad news. Ironically enough, I wasn't aware that
he was an ex-DECcie, as I didn't yet read this conference in 1992.
I knew of the Colonel from his contributions to the Chile-Heads
mailing list.
-Hal
|
| 1700.38 | | BGSDEV::RAMSAY | | Thu May 29 1997 10:52 | 6 |
| I, too, find this very sad news. The Colonel was a prolific noter in
lots of our Notes files. Quite a character, too. I met him once at a
Thai food get-together for Noters at Giant of Siam in Nashua; there was
quite a turnout that night thanks to him. Because there were so many
attending, they prepared a huge buffet so we could taste many different
dishes.
|
| 1700.39 | What a bummer!!! | STAR::DIPIRRO | | Thu May 29 1997 15:14 | 5 |
| Wow, that really stinks! I really got started cooking Thai food
with his help in this NOTEs file and related email exchanges. I was
depressed when he left DEC but followed his postings on the Usenet and
then the chile-heads mailing list. I owed him a lot of thanks for his
help. That's really sad news.
|
| 1700.40 | Wow, that really stinks! | BIS1::GOULDEN | | Fri May 30 1997 05:02 | 18 |
| I reread the recipe in .35, He was certainly keen on all things Thai
and he had a definite influence on my Thai cooking. Which I can thank him
for.
.-1>Wow, that really stinks!
It reminds me of one of my Thai cooking sessions. I once cooked for
some of my `more conservative' friends. I prepared a Thai green curry,
I aromatized the spices, by heating them, including some Thai shrimp
paste - well - Wow, that really stinks!
Even though the food tasted great, my friends got a real shock from
the smell coming from the kitchen. They still remind me today, if I
mention Thai food. They want Thai food and "no smell"!!!!!!
Peter
|