[CH] Thai chile dishes 2

Jim Weller (Jim.Weller@salata.com)
31 Jul 00 07:51:15 -0800 

 * Crossposted from: Internet Email


 -=> Quoting lukasz@midcoast.com.au to jim weller <=-

 lu> Tip Sukkijakiman [ ] made me a Jungle soup....
 lu> some exotic flavours, (made with strange herbs
 lu> that I had never tasted before). I know Tip, and she has herbs
 lu> the local thai's try to steal from her as she is the only one
 lu> in Oz that has them..

Like I said to Linda, I can get most of the basics. For the rest I fake
it.

Here's some more Thai dishes that rely heavily on chilies. Alas from
another good guy who is no longer with us.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Stir Fried Salted Beef with Hot Chili
 Categories: Thai, Beef, Ceideburg
      Yield: 2 servings
 
      2 c  Shredded Flank steak or
           -beef tenderloin
      1 ts Salt
      1 tb Nam pla (fish sauce)
    1/2 c  Chili cut into strips
    1/2 c  Celery cut into 1 inch
           -lengthwise
      1 ts Maggi sauce
      1 c  Oil
 
  "A few years ago, the Chinese restaurant in the Amarin Hotel served
  this dish which I copied.  The Amarin Hotel was a small hotel with
  personalized services and very popular with many regular guests.  I
  worked for a short time at the dress shop there.  The Amarin Hotel is
  no more, there is a big modern shopping plaza in its place now.  The
  shopping plaza has the first Macdonald Hamburger outlet in Thailand
  situated there. It is doing very well.  I still miss the Amarin."
  
  Marinate beef with salt and nam pla for 1 hour.  Heat frying pan and
  cook the salted beef (without oil) for 5 minutes.  Remove and drain on
  paper towel.  Heat the oil in a wok over high heat to fry the salted
  beef strips until crisp.  Drain oh paper towel.  Heat the remaining
  oil.
  
  Stir-fry hot chili, shredded celery and green onion for 1 minute.  Add
  fired crispy beef.  Season with Maggi sauce.  Pour onto serving plate.

  From "Cooking Thai Food in American Kitchens..Book 2, by Malulee
  (Kunjara) Pinsuvana.  Printed in Bangkok, Thailand by Thai Watana
  Panich Co. LTD., 1986.
  
  Posted by Stephen Ceideberg; February 17 1992.
 
MMMMM
  
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chili-&-Tomato Dip (Nam Prik Num)
 Categories: Thai, Spice, Dips
      Yield: 1 1/4 cups
 
      2 lg Banana chilies or New
           -Mexican or yellow wax hot
           -chilies
      3 lg Shallots, peeled and halved
      5    Cloves garlic, peeled
      2    Medium-sized ripe tomatoes
           -(1/2 lb.)
      1 tb Chopped fresh cilantro
      2 tb Fish sauce
      1 tb Fresh lime juice
 
  Serve as a dip with raw vegetables or as a condiment. If the chilies
  are very hot, you may want to seed them. Dry-frying, a method of
  roasting, is simply frying without fat.
  
  Heat a large, heavy skillet over high heat. Add whole chilies and
  dry-fry for about 4 minutes, pressing down with a wooden spoon and
  turning occasionally. Add shallots and garlic to the skillet and
  continue to dry-fry, turning occasionally. for about 5 minutes, or
  until the chili skins are blackened. Transfer the mixture to a bowl
  and cool. Add tomatoes to the skillet and dry-fry for about 5 minutes,
  turning occasionally, or until the skins are blackened. Let cool.
  
  Remove stems from the chilies and cut in half lengthwise. (Do not
  remove skins.) Remove seeds if you prefer less heat. Core the tomatoes
  and cut into quarters. (Do not remove skins.) Place chilies, tomatoes,
  shallots and garlic in a food processor and, pulsing, process until
  the mixture is coarsely chopped and salsa-like in texture (not
  pureed). Alternatively, chop vegetables finely with a knife. Transfer
  the mixture to a small bowl and stir in cilantro, fish sauce and lime
  juice. (The dip can be prepared up to 3 days ahead and stored,
  covered, in the refrigerator.)
  
  From "Eating Well", Jan/Feb, 1992.
  Stephen Ceideburg
 
MMMMM

                                                Jim in Yellowknife