* 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