[CH] Thai chile dishes 1

Jim Weller (Jim.Weller@salata.com)
31 Jul 00 07:51:13 -0800

 * Crossposted from: Internet Email


 -=> Quoting Lipant1@aol.com to jim weller <=-

 Li> Now, where in Yellowknife do you come up with these dishes??

Mostly from Internet friends, some of whom are no longer with us like
the good Colonel. One of his recipes follows.

 Li> sounds  amazing....!!  Do you get ingredients there?  I have enough of
 Li> a hard time in  Toronto getting this kind of stuff.

I can't get fresh lemon grass, just dried, which is inferior, so I sub
grated lemon and lime peel. (I should grow my own!)

We have one very good Asian store run by a Vietnamese family who caters
to Yellowknife's Chinese, Vietnamese, Filipino, Indian communities and
the small, new Somali community. Just today I bought: fatty Chinese
spiced sausage, bean thread vermicelli, fresh long beans, dried wood ear
fungus, dried lily flower, dried bean curd, black moss, dried "white
nuts", assorted dried mushrooms, something called "black fungus", some
preserved red dates, dried mung beans, Sriracha sauce, smoked milk fish,
frozen goat meat, fresh pork kidney, a can of Halel corned mutton and
some dried Thai rat shit peppers.

Not bad for a small hick town in the middle of nowhere!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kai Pad Prik Haeng (Chicken with Chili & Nuts)
 Categories: Thai, Chicken
      Yield: 1 servings
 
      1 c  Chicken meat, finely sliced
    1/2 c  Tua fak yao (long beans),
           Cut into 1" pieces
    1/4 c  Prik haeng (dried red
           Chilies), crumbled
    1/4 c  Peanuts
    1/4 c  Nam sup (stock)
      1 tb Kratiem (garlic), thinly
           Sliced
      1 tb Nam pla (fish sauce)
      1 tb Si-iew khao (light soy)
      1 tb Si-iew dhum (dark soy)
    1/4 ts Nam tan paep (palm sugar)
 
  One of the cookbooks I cross checked this recipe with described it as
  "chili hot," which seems a fair description, though their version was
  a little milder than this one.  As always remember that you can reduce
  the chili if you wish.
  
  This dish offers an excellent example of texture, contrast with the
  crunchy nuts and the softer meat.
  
  Method:
  
  Place a wok or skillet on medium heat and carefully toast the uncooked
  peanuts until they begin to turn golden, and are just cooked through
  (test by biting one). In a mortar and pestle or food processor,
  briefly pound the peanuts to produce a broken consistency (not peanut
  butter!).
  
  Heat the wok or skillet over high heat, and add a little peanut oil,
  and when it is hot, saute the garlic until it is golden brown and
  slightly crispy, then remove it and drain on a kitchen towel.
  
  Saute the chilies briefly, then add the chicken and continue stirring
  until it begins to change color.  Working quickly add the remaining
  ingredients in turn, stirring to mix, adding the soy sauces and fish
  sauce, then finally the stock after the dry ingredients, as this will
  cool the mixture to allow the cooking to finish.  Return the garlic to
  the pan, and cover, leaving for about a minute to complete cooking.
  Check that the meat is cooked, and taste for seasoning balance.
  
  Serving & Storage:
  
  Serve with white steamed rice, and the usual table condiments.
  
  "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>
 
MMMMM


                                                Jim in Yellowknife