Text 21324, 86 rader
Skriven 2012-02-15 08:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: evil vegetables 231
===========================
 ML> premade ones are fine if you jazz them up with fresh basil,
 RH> We've got lots of dried basil from what we grew last summer, suppose
 RH> that would work (almost) as well.

The variety of basil used most often in Thai cooking has a
distinct licoricey undertone, which regular Italian basil
is almost devoid of (and totally loses on drying). I kind
of like it, though I o.d. quite easily on regular basil and
on regular licoricey things.

 ML> coriander, garlic, and/or shallot) instead of soy sauce,
 RH> I've got dried coriander, lots of fresh garlic, no shallots but a
 RH> sweet (Vidalia type) and regular onions.

I don't have a proper augmentation for dried coriander, as it
never tastes anything like fresh - for which some of us
will be thankful. That rank spoiled characteristic goes away
completely, but that's the most distinctive characteristic
of the herb.

 ML> and have a can of coconut milk handy - you don't have to
 ML> use it, just have it around [g]. Also palm (or brown)
 RH> It'll stay in the pantry unless Steve wants to add it to his portion.

I am surprised by the range of opinions on coconut milk,
which I find not only delicious but also one of the most
inoffensive flavors: the only drawback is a somewhat
soapy taste that is easily counteracted with a bit of
citrus and/or sugar.
 
 ML> sugar - Thai food is somewhat sweeter.
 RH> Got brown sugar and raw sugar; both staples in the kitchen here.

Use brown.

 RH> Lemon grass--a citronella like taste. I don't like too much of it at a
 RH> time but will take some. Same with the mint--OK in moderation but too
 RH> much is too much.
 
Not a big deal, as lemon grass is citronella.

This recipe is actually 100% Thai:

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

      Title: Kai Tom Ka / Chicken and Coconut Soup
 Categories: Asia-se, Chicken, Soups, Indonesian
      Yield: 4 Servings

    150 g  Chicken- breasts
           ;skinless
      1    Lemongrass stalks
      1    Galangal-  green, 2.5cm
           ;peeled
      4    Lime leaves
    600 ml Stock- chicken
      1 ts Salt
    1/2 ts Sugar- brown
      1    Juice- lime
     10    Herb- basil sprigs
     60 g  Mushrooms- button
    125 ml Coconut milk
      1    Chillies
           ;finely sliced, for garnish

  Slice the chicken across the grain. Slice the mushrooms. Bash the
  lemongrass and galangal. Remove the hard, central parts of the lime
  leaves, then layer the leaves on top of one another, roll them up and
  slice the roll across to shred the leaves as finely as you can.

  In a large pan, bring the stock to the boil. Add salt, lemongrass,
  galangal, sugar, lime juice, chicken, mushrooms, lime leaves and most
  of the basil. Bring to the boil and simmer for 5 minutes

  Just before serving, remove the lemongrass and galangal and stir in
  coconut milk. Serve garnished with the chilli and remaining basil.

  From: NANCY LAM STIRS IT UP ISBN 1 85702 796 5 By: NANCY LAM [ENAK
  ENAK restaurant in London & Channel 5] Typed by: KEVIN JCJD SYMONS
  U/L 'COOKING' MARCH 7 Y2K

MMMMM

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