Thai Food

Lord Blackadder · Joined: 05 Dec 2008 Posts: 2953

Ingredients for Thai Tom Yum

4 cups water
1 stalk of lemon grass (cut into 4" long pieces and bruised slightly to release flavor)
3-4 kaffir lime leaves (torn into small 1/2"pieces)
1 package of white button mushrooms (sliced in half)
3-4 whole Thai chili peppers or sarranno chili peppers
1 1/2 lbs peeled shrimp (fresh or frozen. Thaw them first if frozen. Devein them if fresh)
3-4 tbsp fish sauce
2 tablespoons of "nam prik pow" or chili paste in soya bean oil
2 large limes
1/2 cup of celantro leaves

Boil water in a deep pot
Add cut lemon grass , kaffir lime leaves , sliced mushrooms and Thai or sarrano chili peppers
Add shrimp
When shrimp turns pink turn off heat
Season with fish sauce (to suit your taste)
Add nam prik pow or chili paste in soya bean oil
Squeeze in 2 large limes
Add ½ cup of cilantro leaves
Remove lemon grass stalks and kaffir lime leaves (they're way too tough to eat)
Serve hot

It's totally delicious!
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trickybizz · Joined: 25 Jan 2008 Posts: 148 Location: uk

looks lovely

irritateddata · Joined: 18 Jan 2009 Posts: 404

bet it tastes great but I couldnt bear those eyes looking at me
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Guest · Posted: Thu Feb 12, 2009 9:28 pm Post subject:

Eat the head first!

irritateddata · Joined: 18 Jan 2009 Posts: 404

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Lord Blackadder · Joined: 05 Dec 2008 Posts: 2953

Actually I can't have it!! I'm allergic to seafood. But my talented chef made it for the staff at Christmas.

Aren't I kind to them??

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Guest · Posted: Thu Feb 12, 2009 10:37 pm Post subject:

Oh aye yer lordship! Everybody else gets a Turkey, your serfs get a prawn!

Lord Blackadder · Joined: 05 Dec 2008 Posts: 2953

That was only the starter, eejit! And I don't like turkey either!!!

I had a rack of lamb in a honeyed glaze with all the trimmings! So ...

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irritateddata · Joined: 18 Jan 2009 Posts: 404

I'm curious, what do you like then BA?
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Guest · Posted: Sun Feb 15, 2009 10:35 pm Post subject:

Mirrors!

irritateddata · Joined: 18 Jan 2009 Posts: 404

Lord Blackadder · Joined: 05 Dec 2008 Posts: 2953

Xcotty · Admin Joined: 14 Jul 2008 Posts: 1377 Location: Highlands

Too sharp for my taste.

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Lord Blackadder · Joined: 05 Dec 2008 Posts: 2953

Had this yesterday ... it's delicious!

Gaeng Pet Phed Yang aka Spicy Roast Duck Curry

Curried duck is not always as tasty as it sounds. It is important to use spices that enhance rather than mask the flavour of the duck. My chef thinks you will find that this delicious recipe does exactly that.

I hope that you won't be disappointed that I'm not going to explain how to roast a duck. If you live near a large city you should be able to buy an already roasted duck. Of course, those peasants amongst you in remote areas, may have to resort to roasting one you've just poached.

Ingredients to serve 4 people ... or just youself if you're fat!

Half of a roasted duck, deboned and chopped into bite sized pieces,
12 chunks of fresh sweet ripe pineapple,
8 small plum tomatoes,
1½ litres of Coconut milk,
30 small makur,
10 bai horapa,
100gm krachai,
2 large red chilies,
50gm prik kee noo,
50 grams dry red chili,
15gm red curry paste,
3 garlic cloves,
10 white pepper corns,
a couple of pinches of zest from a kaffir lime,
2ml kapi,
50ml nam pla,
4gm sugar,
a pinch of salt,
2 chicken stock cubes.

Take half the coconut milk and boil off of the water content. When it starts to thicken it must be stirred constantly to stop it from browning and burning.

While the coconut milk is reducing, pound the prik kee noo, the dry chili, the kaffir zest, the white peppers, the kapi, the garlic and the red curry paste in a pestle and mortar.

When the coconut milk has reached the consistency of cream add the paste mixture and stir in, continue stirring and cooking for another two minutes.

Add the duck pieces, the remainder of the coconut milk, the stock cubes, the krachai, the tomatoes, the pineapple, the makur, the red chili strips, the nam pla, the sugar and the salt. Boil gently for 15 minutes.

Because different brands of fish sauce and salt vary in potency, it is recommended you add only half the quantities stated initially, and then taste the result before adding more.

Remove from the heat and stir in the Basil leaves.

Some people find these small sized makur (they look like large peas) to be rather bitter. You can eat them, but feel free to discard them if you don't like them. They should still be used during cooking, as they provide part of the overall flavour.
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trickybizz · Joined: 25 Jan 2008 Posts: 148 Location: uk

looks lovely...

not heard of that...

prik kee noo,

what is it?

Lord Blackadder · Joined: 05 Dec 2008 Posts: 2953

Of all spicy flavors used in Thai cooking, the most popular comes from the smallest of chillies, prik kee noo. Literally translated, the name means "mouse shit chillies."

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trickybizz · Joined: 25 Jan 2008 Posts: 148 Location: uk

Lord Blackadder · Joined: 05 Dec 2008 Posts: 2953

irritateddata · Joined: 18 Jan 2009 Posts: 404

you can keep yer mouse shit BA I'll stick with the stovies
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Lord Blackadder · Joined: 05 Dec 2008 Posts: 2953

Utter peasant!!!

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irritateddata · Joined: 18 Jan 2009 Posts: 404

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Lord Blackadder · Joined: 05 Dec 2008 Posts: 2953

You can stick your no doubt incredibly badly-cooked stovies up your incredibly *****censored******* ... !!!

*Censoring done to aristocratic good taste!

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Silverfox · Posted: Tue Feb 17, 2009 12:37 pm Post subject:

Are these chillies any good?

Lord Blackadder · Joined: 05 Dec 2008 Posts: 2953

ALL chillies are just fine!!!

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trickybizz · Joined: 25 Jan 2008 Posts: 148 Location: uk

trickybizz · Joined: 25 Jan 2008 Posts: 148 Location: uk

irritateddata · Joined: 18 Jan 2009 Posts: 404

Mr potato head Blackudder

his head'll be the first for my stovie pot
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Silverfox · Posted: Wed Feb 18, 2009 6:42 pm Post subject:

Or his stunted .. whatevers. (This pear was in my sister's Christmas fruit box

)

Lord Blackadder · Joined: 05 Dec 2008 Posts: 2953

Yeah?? Well ... DEATH to shallot of you!!!!

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Silverfox · Posted: Wed Feb 18, 2009 7:59 pm Post subject:

See if I care, so ...