Lord Blackadder
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Thai FoodIngredients 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 ˝ 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
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looks lovely 
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irritateddata
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bet it tastes great but I couldnt bear those eyes looking at me
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Guest
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Eat the head first! 
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irritateddata
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Lord Blackadder
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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
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Oh aye yer lordship! Everybody else gets a Turkey, your serfs get a prawn!
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Lord Blackadder
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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
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I'm curious, what do you like then BA?
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Guest
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Mirrors!
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irritateddata
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| woodysdad wrote: | | Mirrors! |
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Lord Blackadder
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And what's wrong with that! 
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Xcotty
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Too sharp for my taste. 
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Lord Blackadder
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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,
1˝ 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
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looks lovely...
not heard of that...
prik kee noo,  what is it?
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Lord Blackadder
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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
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| Lord Blackadder wrote: | | 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." |
they must be small chillies..
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Lord Blackadder
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| Quote: | | the smallest of chillies, prik kee noo |
| Quote: | | they must be small chillies.. |
Well ... yeah!!!
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irritateddata
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you can keep yer mouse shit BA I'll stick with the stovies
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Lord Blackadder
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Utter peasant!!! 
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irritateddata
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Lord Blackadder
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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
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Are these chillies any good?
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Lord Blackadder
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ALL chillies are just fine!!!
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trickybizz
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| Lord Blackadder wrote: | | Quote: | | the smallest of chillies, prik kee noo |
| Quote: | | they must be small chillies.. |
Well ... yeah!!! |
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trickybizz
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| Silverfox wrote: | Are these chillies any good?
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irritateddata
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Mr potato head Blackudder
his head'll be the first for my stovie pot
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Silverfox
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Or his stunted .. whatevers. (This pear was in my sister's Christmas fruit box )
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Lord Blackadder
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Yeah?? Well ... DEATH to shallot of you!!!!
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Silverfox
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See if I care, so ...
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AllanP
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Re: Thai Food | Lord Blackadder wrote: | 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 ˝ 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! |
Gimme sausage, egg, beans and chips anytime. Oh yes! Plus a pot of tea and bread and butter.
Bollocks to eating grass and leaves or nam prik pow. Totally cattle fodder.
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Lord Blackadder
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If all you sad bunch are gonna do is be picky, pick, picky ... go bother some poor b****** that deserves it!
I'll just stop educating you in healthy food ... and you can all stay the fat, greasy, slobby, couch-potato, pallid and unhealthy, aged computer-jockeys that you no doubt are!!!
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irritateddata
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| Lord Blackadder wrote: | If all you sad bunch are gonna do is be picky, pick, picky ... go bother some poor b****** that deserves it!
I'll just stop educating you in healthy food ... and you can all stay the fat, greasy, slobby, couch-potato, pallid and unhealthy, aged computer-jockeys that you no doubt are!!! |
 gawd , someone give 'im a biscuit
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Mad Welshie
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You mean a dogs biscuit
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Lord Blackadder
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I'll give you two biscuits ... the kind that get shoved up your fat backsides to make you go!!!
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Mad Welshie
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Come on then Mr
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trickybizz
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I've gone off Thai food all of a sudden.. 
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