Re: [CH] V6 #220 Smoking trout and salmon

Jim Weller (Jim.Weller@salata.com)
26 Jul 00 16:32:01 -0800 

 -=> Quoting Cameron Begg to All <=-

 CB> Wonder how it would go with a jicama vidalia salsa?

Is that the infamous salsa recipe that got posted a bejillion times
somehow?

Hmm, I guess you're hintin' that 7 smoked fish posts with no chilies in
them is a tad much.

Ok, I'll make amends with a good chile hot curry.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Thai Terms: Jungle And Drunkard
Categories: thai, info
  Servings: 1 info file

           none

[PadG] Whenever you see a hot Thai dish named with a prefix "jungle", or
something along that line, it usually means that a curry paste is used,
BUT without the benefits of any coconut milk!

[PadG] Another prefix to remember, assuming things are translated
direct, is "drunkard", or something along that line, as a prefix.  Watch
out!  It means that the particular dish is very intense in all tastes,
and is extremely hot!

Padej Gajajiva

MMMMM-------------------------------------------------

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jungle Curry (Kaeng Paa Moo)
 Categories: Thai, Pork, Curry
      Yield: 4 servings
 
    1/2 lb Pork tenderloin, trimmed
      1 ts Vegetable oil
      1 tb Minced garlic (3 cloves)
      3 tb Jungle Curry Paste (recipe
           -follows)
      2 c  Defatted chicken stock
    1/2 lb Chinese eggplant, coarsely
           -chopped
    1/2 lb Long beans, trimmed, cut
           -into I inch pieces
      2 tb Fish sauce
    1/4 c  Thinly sliced fresh krachai
           -or:
      2 tb Loosely packed dried *
      2    Fresh kaffir lime leaves or:
      4    Dried **
    1/2 c  Chopped fresh basil
 
  * soaked in warm water for 15 minutes, drained and sliced (optional)
  ** soaked in warm water for 20 minutes and drained, or I tsp. grated
  lime zest
  
  Unlike most other Thai curries, jungle Curry is made without coconut
  milk because coconuts don't grow in the jungles of northern Thailand.
  The curry paste is hot and full of flavor. Kaffir lime leaves give
  this curry its distinctive and enticing flavor, but if they are not
  available, you can substitute grated lime Zest.
  
  Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set
  aside. In a large, nonstick skillet or wok, heat oil over medium-high
  heat. Add garlic and stir-fry for 2 minutes, or until browned. Add
  curry paste and cook for 30 seconds, pressing it against the sides
  and bottom of the skillet or wok.  Add pork and stir-fry for 2 to 3
  minutes, or until light brown.  Add stock and bring to a boil. Add
  eggplant, beans, fish sauce, krachai (if using) and lime leaves or
  zest, and cook for 5 to 6 minutes, or until the vegetables are
  tender. If using lime leaves, discard them. Remove from heat and stir
  in basil. Serve with sticky rice.
  
  Serves 4 as a main dish or 6 in combination with other dishes.
  
  Stephen Ceideburg

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jungle Curry Paste (Kaeng Paa)
 Categories: Thai, Sauces, Condiments, Curry
      Yield: 3 tablespoons
 
           Stephen Ceideburg
      2 lg Shallots, minced
      1 tb Minced garlic (3 cloves)
      1 tb Peeled, minced fresh
           -galangal or:
      1    Two-inch long slice dried *
      1    Inch piece fresh lemon
           -grass, minced, or:
      1 tb Dried, soaked in water for
           -30 minutes, drained and
           -minced
      8    Dried whole red chilies,
           -with seeds, minced, or:
  2 1/2 ts Crushed red-pepper flakes
      2 ts Minced cilantro root
      1    Fresh kaffir lime leaf,
           -minced **
    1/2 ts Shrimp paste
    1/2 ts Salt
 
  * soaked in hot water for 30 minutes, drained and minced, or 2 tsp.
  peeled, minced ginger root ** or 2 dried, soaked in warm water for 20
  minutes, drained and minced, or 1/2 tsp. grated lime zest
  
  The preparation of Thai curry pastes involves pounding or grinding
  together an array of spices and herbs.

  This recipe is very hot; cut down on the amount of dried red chilies
  if a milder curry is desired. (What?!?)
  
  In a mortar or a small bowl, combine all the ingredients. Using a
  pestle or the back of a metal spoon, press down on the mixture and
  stir until it forms a paste. (The curry paste can be prepared ahead
  and stored in an airtight container in the refrigerator for up to 1
  week or in the freezer for up to 3 months.)
  
  Makes 3 to 3 1/2 Tbsp.
  
  Stephen Ceideburg
 
MMMMM

                                                Jim in Yellowknife