Text 11155, 136 rader
Skriven 2011-05-22 08:26:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: BORDERS  10522
======================
 -=> Quoting Jim Weller to Hap Newsom <=-

 HN> the Mexicans love
 HN> the Korean stores...and Koreans 
 HN> seem to have fallen in love with
 HN> mexican food!

 JW> And now some canny dude in LA has invented the bulgogi taco which
 JW> everyone loves.

A new style of fusion, to be commended.

 JW> And speaking of funky food truck fare, Yellowknife just got a new
 JW> food truck on Main Street, featuring Thai food. Until last week I
 JW> never realized we had any Thais in YK. The lady running it is either
 JW> Laotian or Thai (her last name is Chanthalangsy) but the food is
 JW> somewhat westernized.  So far, I have tried her green curry chicken
 JW> and her spicy red tofu and found both of them pretty mild. But there
 JW> are three kinds of hot sauce on the counter for people like me:
 JW> Rooster sauce, Chinese chunky garlic chile paste and Sambal Olek. I
 JW> like chicken curry on rice and I like chicken and potato curry but
 JW> she serves chicken and potato curry with extra potatoes on rice.
 JW> Very starchy (and cheap). I can and do make better at home. The
 JW> others in my office who tried it (she just opened this week and
 JW> we've all been at least once) were not so critical though and
 JW> thought the heat level was just right. I give it a C for execution
 JW> with a temporary B for the novelty factor.

Now is the time to educate the good woman to tweek her recipes to your
own taste.  She has doubtless researched her market before deciding on
those dishes, and by your colleagues' comments, got it fairly correct.
Perhaps, if there are a few other chili-heads around the town who
would be prepared to tackle the fully "Thai-hot", she may be prepared
to make one as a try-out for you.

The Thai restaurants here are particularly good with fish, so she may
like to try something like this:-

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pla Jian (Fish in Ginger Sauce)
 Categories: Thai, Seafood, Colonel
      Yield: 1 Recipe
 
      1 tb Kratiem (garlic); minced
      3 oz Minced pork; (optional, see
           Description)
      1 sm Carrot; julienned
      1 tb Grated ginger
      2 tb Black dried Chinese mushroom
           Soaked 15 min before slicing

MMMMM--------------------------MARINADE-------------------------------
      2 ts Yellow bean sauce
      1 tb Light soy sauce
      1 tb Fish sauce
      1 ts Kapi (shrimp paste)
      1 ts Nam tan paep (palm sugar)
      1 c  Stock
      2 tb Hom daeng (shallot/purple
           Onion); chopped
      2 tb Prik chi fa daeng (red Thai
           Jalapeno); sliced very fine
      1 tb Nam makham piag (tamarind
           Juice)
      1 ts Prikthai (ground black
           Pepper)
 
  Description
  
  This is another simple traditional treatment for fish: this time it
  is deep fried.
  
  The recipe includes some minced pork: this can easily be omitted. It
  is included in this case only to reproduce the traditional taste, as
  in the past this dish was deep fried in pork fat, which transferred
  the pork flavour to the fish. Today it would more typically be fried
  in vegetable oil, hence the small quantity of pork.
  
  Equally traditionally this dish is deep fried in a wok: the tiny
  shallow woks foisted on western buyers by name-brand suppliers are
  frankly border line dangerous for this, so unless you have a
  traditional fairly deep wok, preferably a 20" wok or larger, I would
  recommend that you follow the dictates of caution and fry it in a
  deep sided skillet.
  
  Note also that the dish is usually prepared with chicken stock. You
  can if you wish use a fish stock, but the chicken stock adds to the
  complexity of flavour in the dish.
  
  Finally the fish is normally fried with the head on: this does, I
  believe, contribute to the flavour, but if you can't bear the fish
  staring accusingly at you as you cook it, feel free to behead it
  first.
  
  You need a small-to-medium (about a pound in weight or a little
  larger) flat fish (pomfret, flounder, ...), cleaned, and with the
  sides slashed for the marinade to penetrate.
  
  Method
  
  Mix the marinade, and then in a small saucepan bring to a boil, and
  simmer for about 5 minutes; taste, and if needed adjust the flavour
  balance. Cool, and rub into both sides of the fish, and leave it to
  stand, covered, in a cool place, in the marinade for at least an hour.
  
  Remove the fish from the marinade, and allow it to drain. Transfer the
  remaining marinade to a small saucepan, and add 2 tablespoons of fish
  sauce, two tablespoons of sliced prik chi fa daeng, and two
  tablespoons of julienned ginger, and then simmer to reduce to a sauce
  like consistency. If desired one tablespoon of brandy may be added to
  the sauce (optional).
  
  Heat enough oil to deep fry the fish in a suitable pan over medium
  heat, and slide the fish into the hot oil, turn once, and cook until
  the fish is cooked through.
  
  In the oil the fish was fried in saute 2 tablespoons of shallots until
  crispy, and then one tablespoon each of bai manglaek (sweet basil
  leaves) and mint leaves, and use the fried shallots, mint and basil
  as a garnish.
  
  Serving & Storage: Serve on a platter, pour the reduced sauce over the
  fish.
  
  Colonel I.F. Khuntilanont-Philpott
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)