Text 17658, 117 rader
Skriven 2011-11-11 22:27:38 av Dave Drum (1:261/38)
     Kommentar till en text av Glen Jamieson
Ärende: AUTHENTIC
=================
-=> Glen Jamieson wrote to Nancy Backus <=-

 DD> whole chilies.  Bv)=

 DD> In fact I think the staff has the kitchen increase the chilies every
 DD> time I order one of those as I have noticed that they watch and comment
 DD> to each other when I pop a whole chile into my mouth and chew it up. It
 DD> seems that the amount of chilies has been increasing lately.   Bv)=
 DD> Not that I mind.

 NB> I think that the Thai place we go to sometimes figured out that we can
 NB> take the heat... used to be that our son would remind them to fix
 NB> things at normal heat, don't mild it down for us... hasn't done that
 NB> for a while now... ;)

 GJ> To avoid "dumbed-down" dishes in such places, it is best to just ask
 GJ> for it to be, "Thai hot".  Then you will get it to the chef's taste.

Not all Thai dishes are "light you up" fiery. However, where there is a choice
of heat levels, asking for hot has not served me well in past as most places
(except for a couple of favourites) have this predisposition to thinking that
*all* round-eyes are chile wusses.   Bv)=  I have found that asking for the
dish (where there is a choice of heat levels) to be "phet phet" works a treat.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Yam Wunsen Sai Mu (Noodle Soup W/pork)
 Categories: Oriental, Soups, Pork, Greens
      Yield: 4 Servings

MMMMM---------------------------SOUP--------------------------------
      8 oz Ground pork
      1 tb Chopped garlic
      4 c  Soup stock
      2 oz Wunsen (cellophane
           - noodles); soaked in warm
           - water for about 15 mins
    1/4 c  Fish sauce
      1 c  Sliced phak bung (swamp
           - cabbage); ordinary cabbage
           - or kale will do as a
           - replacement
      2    Spring onions (green
           - onions/scallions) thin
           - sliced; w/the green parts
    1/4 c  Phak chi; (whole coriander
           - plant - w/the root),
           - chopped
      1 ts Prik Thai; more or less
           - (ground black pepper)

MMMMM-------------------------MARINADE------------------------------
      1 tb Fish sauce
      1 tb Maggi sauce
      1 tb Minced garlic
      1 ts Prik Thai; (ground black
           - pepper)
      1 ts Rice flour (or cornstarch)

  If ever there was a subject close to my heart (well, my
  stomach is close to my heart -- especially when I
  overeat), it is noodle soups. I guess that I eat a noodle
  soup or stir fried noodle dish about 8 times a week, and
  the repeat cycle is about 3 months. However, they have a
  nasty tendency to read rather repetitively: the techniques
  and basic principles involved come down to 4 or 5
  signature dishes, of which this is one.

  When a soup is described as a yam, it means that
  everything is just tossed into the stock as it simmers.
  This soup is also sometimes called Kaeng Jued Wunsen
  (Kaeng Jued implies a rather bland soup -- by Thai
  standards!).

  This can be made with a variety of ingredients, but the
  most interesting are probably pork (as here), beef,
  chicken, shrimp, meat balls, fish balls, shrimp balls, or
  monkey balls (a mixed meat ball ~ not actually made from
  monkey meat!), or one of the various Thai sausages, as
  well as vegetarian options (for a quick veggie variation
  try marinating some tofu in dark sweet soy sauce for about
  3 hours and then using that instead of the pork).

  Maggi sauce is a dark (nearly black) sauce made by the
  Maggi corporation, and widely available...

  Method: Mix the marinade ingredients, mix with the ground
  pork, and make the pork into small meat balls, then set
  aside and leave to marinate for 3 or 4 hours.

  Soak and drain the noodles.

  Bring the stock to a boil and add all the ingredients
  except the noodles, and continue to boil until the
  meatballs are cooked through, when they will float.

  Remove from the heat, pour into a serving bowl and add the
  noodles (note the immersion in the near boiling soup is
  enough to cook the noodles).

  Serve with the usual Thai table condiments (nam pla prik
  [chilies in fish sauce], prik dong [chilies in vinegar],
  sugar, prik phom [ground chilies], and ground peanuts.

  Colonel Ian F. Khuntilanont-Philpott Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand

  CHILE-HEADS DIGEST V2 #270

  Uncle Dirty Dave's Archives

MMMMM

... There nothing as American as a French chef from the Bronx - Susan Heller

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)