Text 24145, 97 rader
Skriven 2015-02-17 10:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av LAIRD KELLY
Ärende: Durian 234
==================
 -=> Laird Kelly said to All <=-
 LK> Well, I did it, I ate my first durian a Mornthong ("Golden Pillow") -

The sweetest and most available "mass market" durian.

 LK> nowhere near as stinky as I expected... (a top note of old sweatsox,
 LK> an oniony heart note, and then a lingering base note of cat piss...)

Problem is, it's also less stinky than the ur-varieties.
I don't detect cat pee in durian, though. Sewer gas maybe.

 LK> and a rather pleasant flavor - sweet, custardy, with a hint of
 LK> musky-oniony... Not bad, although after a while one can tell why they
 LK> are banned on Singapore public transportation as the aroma does tend to
 LK> build, and it did leave me with a longing for Musk Lifesavers...

You didn't get a ripe one; otherwise, you'd be able to tell
immediately why they aren't available in public conveyances
not only in Singapore but in all civilized cities where the
things can be commonly found.

 LK> (crossposted at https://www.facebook.com/laird.kelly.3) The asian
 LK> market where I bought the durian also carries Jackfruit (yum) and
 LK> bananna blossoms... (which remind me of the old RIME_Cuisine and a Thai
 LK> named Pad...) 

Don't bother with the jackfruit or, I think, with the
banana flowers.

MMMMM----- Recipe via Meal-Master (tm) v8.05

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

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

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

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)