Text 8388, 87 rader
Skriven 2013-12-31 06:37:28 av Dave Drum (1:261/38)
Ärende: Chile 4993
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Prik Kaeng Panaeng (paste for a dry chili)
 Categories: Thai, Condiments, Chilies
      Yield: 2 Cups

      1 c  Prepared red chilies
     10 tb Shallots; chopped
      5 tb Garlic; chopped
     10 tb Lemon grass; fine sliced
      5 tb Galangal; grated
      1 tb Coriander seeds
      1 tb Cumin seeds
      5 tb Coriander root; chopped
      1 tb Kapi
      5 tb Fresh toasted peanuts;
           - crushed

  Follow the same general method, toasting the seeds, then
  blending everything together.

  General Instructions for all: If you can't get prik ki nu,
  you can use half a pound habanero chilies or one pound
  jalapeno chilies.

  If you use the latter deseed them before use. Note that if
  you use a substitute you will get a different volume of
  paste, and that you will need to use different amounts in
  subsequent recipes.

  If you can't get kha use ginger if you can't get bai makroot
  use lime zest if you can't get coriander root, use coriander
  leaves.

  Thai 'curries' are typically made using a 'curry' paste.
  However that is an oversimplification: firstly the word used
  for these dishes in Thai is kaeng (pronounced 'gang') and it
  covers soups, stews and of course curries. A paste which is
  used could be used just as well for a soup as for a curry.

  Secondly of course it is not true that Thais call them
  curry: the word for curry is kari and it is only applied
  to a small number of dishes: the dishes that appear on
  western Thai restaurant menues as 'curries' are kaengs,
  and they are made not with curry paste but with a sauce
  made from prik kaeng (which in this case could be
  translated better as chile paste).

  There are many different prik kaeng in Thai cuisine and
  from them you could make a vast number of different dishes
  by using different protein ingredients, and vegetable
  ingredients and so on to the extent that it is said that
  most Thai housewives could cook a different kaeng every
  day of the year.

  However if you know the four basic pastes listed here, and
  the basic techniques from my next posting, you can make a
  vast array of dishes, if not perhaps quite one per day for
  a year.

  A rough rule of thumb is that one cup of raw chilies yields
  a cup or so of paste (since there is air in the chilies).
  Further it will keep about 3 months in a preserving jar in
  the fridge.

  Since the average kaeng will require (depending on how hot
  you make it) between 2 and 8 tablespoons of paste, and
  since there are roughly 16 tablespoons in a cup, you can
  scale this recipe up to suit your needs. Suffice it to say
  that we make these pastes on a cycle over 8 weeks and make
  6-8 portions of each of them. As they say in US motor
  advertisements: your mileage may vary!

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

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... What happens when the future has come and gone? -- Robert Half

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