Text 23744, 88 rader
Skriven 2015-02-07 01:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Duck.. oh no... 178
===========================
 -=> Nancy Backus said to Janis Kracht <=-

 JK> hehe.. good thinking.  Over here, it's my birthday tomorrow (Feb. 1st)
 JK> so we ordered take out from a sushi restaurant.  My daughter had it
 JK> delivered to her house and then brought it over tonight to avoid the
 JK> snomageddon tomorrow (haha if it happens <g>). Anyway, I ordered Crispy
 JK> Duck and it was, as usual, fantastic :) Nothing rare, but you don't
 JK> expect Crispy Duck to be rare (G). 
 NB> Happy Birthday.  :)   (You share a birthday with twin nieces of mine) 
 NB> Crispy Duck seems like a nice way to celebrate... :)

Crispy duck is a nice way to celebrate anything. But
happy birthday to Janis, incidentally.

 JK> I saw it and thought alternately of tossing it out (HFC probably hehe)
 NB> Nope... I checked the ingredients on mine... no HFCS... I forget what
 NB> there was, though, other than orange juice concentrate... probably
 NB> preservatives... 

The sugar itself would be bad enough, even if it's not fructose.

 NB> Only place I regularly see it (and usually will order it) is King and
 NB> I, a Thai place we like...  The duck with ginger sauce (I forget the
 NB> thai name, Prigkin is part of it) is my favorite...  :)

Prik = hot
King = ginger
Phed = duck (I seem to recall)

 NB> ... Beavers are famous for their insatiable appetite for wood.

So? I used to be famous for my insatiable appetite for food.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry
 Categories: Thai, Poultry
      Yield: 8 servings

MMMMM-------------------------RED CURRY PASTE------------------------------
      5    Dry Hot Chili Peppers               5    Cloves of Garlic
      1 tb Lemon Grass (Sliced)                1 ts Shrimp Paste
      2 sl Galanga                             3    Coriander Roots
      1 tb Coriander Seeds                          Zest from 1/4 Sm Kaffir
      2 ts Cumin                                    -Lime
      1 ts Fennel Seed                     1 1/2 ts Black Peppers
    1/4    Ground Nutmeg                     1/2 ts Salt
      3    Small Onions

MMMMM------------------------OTHER INGREDIENTS-----------------------------
      1    Roast Duck                        1/2 bn Thai Basils (Horapha)
      5    Plum Tomatoes                       1 ts Coconut Sugar
    1/2 c  * Small Thai Eggplants              3 c  Coconut "Cream"
      4    Fresh Med.Hot Chili Peppers         5 c  Coconut "Milk"
      4    Kaffir Lime Leaves                       Fish Sauce

  * Small Thai "eggplants" belongs to the eggplant family, but doesn't
  resemble any eggplants found here in the US.  These are about the size of
  large green peas, and look pretty much the same.  Regular green peas may be
  used as substitute.

  Put the ingredients for the red curry paste into a mortar and pound until
  well mixed into a paste.  NOTE: You may use commercially available paste,
  if available.  Adjust the amount to taste.

  Debone the roast duck, and cut up the meat into bite-size rectangular
  pieces (leaving the skin on).  Cut the neck and wing into pieces.

  Place the coconut milk in a large saucepan and heat till boiling.  Add duck
  pieces and cook till tender.  Put the coconut cream into a frying pan, add
  red curry paste.  Heat over fairly high heat, stiring constantly, till all
  the paste have mixed in and thoroughly heated.  Add Kaffir Lime leaves,
  fish sauce (to taste), coconut sugar, and continue to heat (keep stiring
  all the time to prevent burning) until red oil starts to form on the
  surface of the "sauce".

  Add the "sauce" to the saucepan of duck and coconut milk, and bring back to
  a boil.  Add all remaining ingredients except the basils, which is to be
  added when the curry starts to boil.  Remove from heat and serve with plain
  boiled white rice.

  Translated by Padej Gajajiva from "Homemaker, Book 2" by Ponsee Gajajiva.

MMMMM

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