Text 14128, 93 rader
Skriven 2011-07-31 18:13:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: savory pastries
=======================
-=> Quoting Hap Newsom to Jim Weller <=-

 -> "Taste of Thai" food truck with the bland, starchy offerings is
 -> already out of business. The truck is still there though. There's
 -> a crudely overpainted "Taste of India" sign on it and a new lady
 -> running it. I haven't sampled her wares yet but I will.

 HN> OOOh...a vindaloo!! or lamb korma! ahhhh extra hot!!

Weirdness. It's back to Taste of Thai and the first lady. Indian
just lasted two weeks. (I wonder if the Thai lady just took a
vacation and rented the truck out while she was gone?)

With Chef Pierre's flagship enterprise, L'Heritage, gone and the
others all too mediocre or expensive or both, I'm sticking to home
cooking and spending more for fancier ingredients and better wines
until my vacation (road trip to Whistler in Sept.)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pad Phed Pladuk (Hot And Spicy Catfish)
 Categories: Curry, Fish, Thai, Chilies
      Yield: 6 servings
 
 10 1/2 oz Grated Coconut (unsweetened)
  2 1/4 lb Catfish fillet
      3 tb Finely sliced lemongrass
      1 tb Galanga, sliced thin
      1 tb Kaffir lime rind, sliced
      2 tb Cilantro roots
      2 tb Krachai, finely sliced
     20    Fresh very hot Thai chilli
     20    Peppercorns
    1/2 ts Salt
      4 md Onions
      8 cl Garlics
      9    Dry red chilli, seeded
    1/2 ts Coriander seeds
    1/2 ts Cumin
      3    Mace
      2    Cardamom
    1/2 ts Nutmeg
      4    Kaffir lime leaves
 
  Use the grated coconut to make 1-1/4 cups of coconut milk, by
  adding 1/2 cup of very hot water, and working the mixture
  thoroughly and squeezing out the coconut milk. You may also
  substitute an equivalent amount of canned (unsweetened) coconut
  milk.

  Cut the catfish fillet into medium size cubes (about 2" x 2").

  Discard seeds from the dry chilli, and soak in cold water for at
  least a half hour.

  Separate about 1/2 cup of "cream" from the coconut milk, and heat
  in a frying pan. Fry the catfish pieces in the coconut "cream"
  till just cooked and put aside.

  Put the following ingredients in a mortar: salt, peppercorns,
  cumin, coriander seeds, mace, cardamon, nutmeg. Pound till well
  mixed into a fine pulp. Drain the dried chilli (discarding the
  water) and add to the paste in mortar. Continue pounding till the
  chilli pieces are mixed in. Add lemongrass, galanga, kaffir lime
  rind, cilantro roots, krachai, and fresh Thai chilli. Continue
  pounding until it's a fine well mixed paste. (NOTE: You may
  substitute with an equivalent amount of pre-made Thai "Red Curry
  Paste").

  Take the above curry paste with the remaining coconut milk, and fry
  over high heat till boiling. Lower heat to medium and continue
  frying, with stirring, till oil starts to form on top of the
  mixture. Add the cooked fish pieces and the coconut "cream"
  mixture. Lower the heat to low, and gently cook till thoroughly
  heated. Adjust tastes with fish sauce and a little sugar (just to
  have a very slight sweet taste). Add several kaffir lime leaves
  and cooked for a little while longer.

  Remove to a serving platter and garnish with slices of fresh red
  chilli peppers. Serve with plain boiled white rice.
 
MMMMM

Cheers

YK Jim


... Spectacular views = spectacularly mediocre food.

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