A Thai Meal at Home
Jun 8, 2009 7:24:58 GMT
Post by hwinpp on Jun 8, 2009 7:24:58 GMT
I'm having some friends over this evening and we're preparing some stuff that you can't always get in restaurants.
All the dishes will be served at the same time, they'll all be eaten with rice.
Red Curry with Pickled Bamboo:
Just a standard Thai red curry using curry paste bought at the market. The only special thing is the use of pickled/sour bamboo instead of fresh bamboo. If you can get it you'll recognise it by its white colour. You'll need to soak it for half a day, changing the water a couple of times otherwise it'll be too salty and sour.
Clear Soup:
The secret here is that we throw in crushed coriander roots. And add the coriander green after the soup has finished cooking. We'll be using pork ribs (other stuff you can add is tofu, tofu skin or stuffed bitter gourd). Alternatively instead of coriander roots, use thickly sliced ginger.
Nam Prik Kapi:
Ingredients, shrimp paste (kapi, available in Europe), 2- 3 limes, chiles, garlic.
Method, put 2 ts of kapi into a mortar, add garlic, add chiles, add lime juice. Work iy into a smooth paste. Cut up the lime left- overs into pieces of 1x1cm, add to paste and crush. Thais like to put in very small aubergines, about the size of a thunb nail, but I find it gets a bit bitter and don't encourage adding them.
Yam Khai You Ma:
They used to be soaked in horse urine a long time ago, not anymore. More commonly known a 'century eggs' in the west (don't know why the Thais have this strange name for it, the Chinese or the Khmer don't, they just call them black eggs).
Anyway, cut the eggs into eight pieces each, garnish with red onions (or shallots) chiles, chopped coriander and a mixture of lime juice and fish sauce (just a ts of fish sauce).
Fried Fat Fish:
I don't know the name of the fish. Looks catfishy to me because it's got a beard. It's quite white but the tail and fins are yellowish, it's a freshwater fish. Very fat.
We have our fishmongress cut it into 1cm wide cutlets then we dry the pieces in the sun ourselves, adding a bit of salt. After that the pieces are just fried until golden brown.
I'll make my own pics this evening, don't be surprised if they look completely different.
All the dishes will be served at the same time, they'll all be eaten with rice.
Red Curry with Pickled Bamboo:
Just a standard Thai red curry using curry paste bought at the market. The only special thing is the use of pickled/sour bamboo instead of fresh bamboo. If you can get it you'll recognise it by its white colour. You'll need to soak it for half a day, changing the water a couple of times otherwise it'll be too salty and sour.
Clear Soup:
The secret here is that we throw in crushed coriander roots. And add the coriander green after the soup has finished cooking. We'll be using pork ribs (other stuff you can add is tofu, tofu skin or stuffed bitter gourd). Alternatively instead of coriander roots, use thickly sliced ginger.
Nam Prik Kapi:
Ingredients, shrimp paste (kapi, available in Europe), 2- 3 limes, chiles, garlic.
Method, put 2 ts of kapi into a mortar, add garlic, add chiles, add lime juice. Work iy into a smooth paste. Cut up the lime left- overs into pieces of 1x1cm, add to paste and crush. Thais like to put in very small aubergines, about the size of a thunb nail, but I find it gets a bit bitter and don't encourage adding them.
Yam Khai You Ma:
They used to be soaked in horse urine a long time ago, not anymore. More commonly known a 'century eggs' in the west (don't know why the Thais have this strange name for it, the Chinese or the Khmer don't, they just call them black eggs).
Anyway, cut the eggs into eight pieces each, garnish with red onions (or shallots) chiles, chopped coriander and a mixture of lime juice and fish sauce (just a ts of fish sauce).
Fried Fat Fish:
I don't know the name of the fish. Looks catfishy to me because it's got a beard. It's quite white but the tail and fins are yellowish, it's a freshwater fish. Very fat.
We have our fishmongress cut it into 1cm wide cutlets then we dry the pieces in the sun ourselves, adding a bit of salt. After that the pieces are just fried until golden brown.
I'll make my own pics this evening, don't be surprised if they look completely different.
I don't know why I'm trying to guess since you're obviously going to have greatly different varieties there from the ones I know. Gad, that photo makes me crave some fresh fish!
