Text 9668, 92 rader
Skriven 2014-02-08 20:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Thai 170
================
 ML> tried a Caribbean burger, which is specific to Thailand
 ML> and turns out to be a curried shrimp sandwich. 
 NB> That sounds almost appealing...  :)  

Almost being the operative concept. There are so many
good things to eat.

 ML> In many places, breakfast is a wholly savory affair and often
 ML> not all that different from other meals. I prefer it that way,
 ML> and if I could have squid curry with celery for breakfast
 ML> all the time, I might not be so averse to that meal.
 NB> Possibly healthier, too...  I'd not mind it either... ;)

Probably healthier, given the starch and sugar that
pervades the American breakfast. No wonder the incidence
of extra-sweetness is so high.

==

 ML> Actually, looking it up, Col. Philpott posted a tom yum neua
 ML> once or at least said that it's possible to make.
 NB> Ok, so it is authentic, probably... ;)  Possibly just not as common a
 NB> variety... 

The Thai are like the Cantonese in that they'll eat anything
with four legs except the table and chairs and anything with
two legs except maybe humans. Problem with beef is that the
animals are worth more working than they are as food, so the
meat is scarce, even unavailable, until it's old and tough.

 ML> The building itself was impressive, and it has the cachet
 ML> of the Doi Tung foundation (named after the late princess
 ML> mother's house on Doi Tung mountain). I suspect most of
 ML> the B300 goes to the foundation's projects. The other one
 ML> is a commercial venture, where the B50 goes into the
 ML> proprietors' pockets. (So it has to be more interesting?)
 NB> I suppose it would depend on what the nature of the content was... One
 NB> would almost have to visit both to be able to determine what the
 NB> plusses and minuses were of each...  :)

I'm told that the other place is full of memorabilia and
artifacts of the period - a huge collection of opium pipes,
that kind of thing. The Doi Tung one has a few of everything
you need to see, artfully displayed; it might be said that
the depth isn't there, but then it might also be said that
one of each is enough (and there are more than one of each).
All in all, I'm happier to have seen the Doi Tung palace and
the Doi Tung temple than have detoured back to see the other
museum.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Dried Fish Belly Soup - Kapaw Pla *
 Categories: Thai, Chicken, Soups
   Servings:  4

      4 c  Water
      1    Whole Chicken Breast
      8 oz Dried Fish Belly/Fish Maw
           -Soaked In Hot Water Until
           -Soft
    1/3 c  Light Soy Sauce
      1 tb Sweet Soy Sauce
    1/2 c  Bamboo Shoot Strips
    1/4 ts White Pepper
      4 sm Hard-Cooked Eggs, Sliced
    1/4 c  Minced Cilantro/Coriander

  Once the fish belly has been soaked in hot water it develops an interesting
  gelatinous texture which easily absorbs other flavors.

  Heat the water to boiling in a large saucepan and simmer the chicken breast
  for about 10 to 15 minutes or until done.  Reserve the chicken stock.

  Place the cooked chicken breast in cold water to cool.  Remove the neat
  from the bone and discard the skin.  Shred the meat and set aside.

  Drain the dried fish belly, squeeze out any excess water and cut into 1
  inch pieces.

  Heat the chicken stock to boiling, add the dried fish belly and all the
  remaining ingredients except the eggs and the cilantro.  Stir in the
  shredded chicken and cook until hot.  Pour into a serving bowl and garnish
  with egg slices and cilantro.

  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.

MMMMM

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