Text 29264, 111 rader
Skriven 2012-09-06 06:17:46 av Dave Drum (1:261/38)
Ärende: Chile 1547
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Phraram Long Song (Meat in a Peanut Sauce)
 Categories: Oriental, Pork, Citrus, Nuts
      Yield: 4 Servings

      1 c  Pork; in bite sized pieces
      1 c  Phak bung (swamp cabbage);
           - shredded

MMMMM---------------------TO FLAVOUR THE OIL--------------------------
           Garlic
           Ginger
           Prik ki nu daeng (red
           - Birdseye chilies)
           Phom kari (mild curry
           - powder) if Thai curry
           - powder isn't available use
           - a mild Indian curry

MMMMM-----------------------FOR THE SAUCE----------------------------
      1 tb Garlic; very fine chopped
      1 tb Massaman curry paste
      1 c  Coconut milk
      1 c  Pork stock
      1 tb Sugar
      1 pn Salt
      1 tb Lime juice
    1/2 c  Raw peanuts; crushed

  There are a number of possible translations of the title
  of this dish, which is from the milder Royal Thai
  tradition. Phraram is the name given in Thai to the God
  Rama, or the title of the King. The title can be
  translated by those of a poetic nature to mean food so
  good it makes the king cry...

  Because this is a mild, Royal Thai, dish, I give two
  methods, which differ slightly in that one is mild and has
  complex flavors, the other is more in line with the
  country tradition of not throwing away anything that can
  be eaten, and is a little more potent, as suits the
  provincial palatte.

  This dish can be made with pork, beef, chicken or shrimp.
  shrimp require less cooking and beef rather more. This
  version is made with pork

  Note that phak bung is very common - almost a weed - in
  Thailand. In the West where it is probably unobtainable,
  use spinach or kale.

  Heat a wok, and add three tablespoons of peanut oil, add
  one teaspoon of slivered garlic, and sautee until the
  garlic is just changing color. Remove and discard the
  garlic. Add 4 'coins' of ginger, 1" in diameter, and an
  eigth of an inch thick, and sautee for 1 minute, remove
  and discard. take 4 red chilies and destalk them, cut them
  in half and tap them on the counter to remove loose seeds,
  sautee for 1 minute, remove and discard. Now add one
  teaspoon of curry powder and stir until absorbed into the
  flavored oil.

  For the provincial version, to the hot oil add 1
  tablespoon of slivered garlic, one tablespoon of slivered
  ginger, and 1 tablespoon of very thinly sliced chilies,
  including the seeds, then remove the flavorants, add 1
  tablespoon of curry powder and blend into the oil. The
  garlic, ginger and chilli is then blended to a fine paste
  and retained to be added later.

  Now stir fry the meat for about 1 minute, and remove it
  from the oil whilst you prepare the sauce.

  Fry the peanuts for about 5 minutes in the oil, then
  remove them and blend them to a fine paste, and return the
  paste to the oil, adding the curry paste and stirring
  until aromatic (if you can't find curry paste use a
  further tablespoon of curry powder), now slowly add the
  coconut milk, stirring constantly to blend, and then add
  the remaining sauce ingredients, then bring to a gentle
  simmer.

  If preparing the provincial version, return the oil
  flavorants to the mix at this time.

  Add the meat, and return to the simmer, cover and simmer,
  stirring occasionally for about 20 minutes, until the meat
  is tender.

  Add the vegetables, turn the heat up and boil vigorously
  for 1 minute.

  Serve with jasmine rice.

  We cooked this to check the recipe in a 16" wok that is 6"
  deep - if your wok is smaller or shallower you may not
  wish to have this much sauce in a wok, and of course you
  can complete the recipe in a medium saucepan.

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

  Uncle Dirty Dave's Archives

MMMMM

... An undefined problem has an infinite number of solutions - Rob't A Humphrey

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