Thai Cooking at Home, 2007 – 2012
Posted 12 April 2011 - 05:51 PM
Here are some dishes I've made recently:
Jungle curry of chicken. The recipe is from David Thompson. Once you've made the paste, it is one of the easiest Thai curries - because you fry it in oil rather than coconut cream. Vegetables are Thai eggplant (apple eggplant) and snake beans.
Sticky rice. I recently got a sticky rice steamer basket and am bowled over by how easy it is to make. In general I prefer jasmine rice, for its ability to soak up the sauce, but if I remember to soak the sticky rice overnight, it's literally 15 minutes to make this. I love the little serving baskets too, as do guests.
Shrimp paste nahm prik. This is my first successful nahm prik - the first in the relishes section in Thompson. I tried the second one (the tamarind relish) once and it had virtually no takers. This is just as unappetizing looking, but it was rapidly demolished. Raw apple eggplants and snake beans for dipping.
Chicken larb. Not much to say here, probably the most popular eG Thai dish!
Seur rong hai or crying tiger, a truly explosive and unusual dish that everyone loves. This is based on Soo-mei Yu's recipe. I highly, highly recommend it. The basic paste is an old-fashioned Thai mixture of green peppercorns, white peppercorns, coriander root and coriander seeds with salt, and is very versatile and can be used for many recipes.
Deep fried dried beef. A David Thompson recipe from the street food section of Thai Food. The beef sticks (round) marinate in a paste and then sun-dry (or in my case, oven-dry) for a day and then get deep-fried. They are as delectable as they look.
Posted 12 April 2011 - 08:46 PM
I have to try that recipe for crying tiger, it sounds killer.
Posted 13 April 2011 - 04:50 AM
It's actually "heavenly beef," neua sawarn, directly below it on the same page. I put it in the oven at just below 200 until it seemed dry enough.
Edit: the crying tiger uses supermarket pork rinds, crumbled over it at the very end!
Edited by patrickamory, 13 April 2011 - 04:50 AM.
Posted 17 April 2011 - 05:41 PM
We had morning glory salad with shrimp, a dry pumpkin of curry with lamb (uber spicy), green curry of chicken with flat egg noodles, pork crying tiger, and a whole crispy fish with mango salad on top (terrifyingly spicy).
(Edit: I realize this does not fit the Thai Cooking at Home thread - but I've been obsessing over the fact that my amateur Thai home cooking blows away every Thai restaurant in NYC, including the recently opened branch of Lotus of Siam, so it's an eye-opener to see what the real expert Thai chefs can actually do.)
Edited by patrickamory, 17 April 2011 - 05:47 PM.
Posted 17 April 2011 - 07:42 PM
Posted 18 April 2011 - 11:47 AM
In the kitchen was one woman, at the stove, doing it all herself. The Bangkok Market soon followed, the first to carry the then-exotic Thai ingredients.
Monterey Bay area
Posted 19 April 2011 - 07:37 PM
The "new" one is on Sunset, and opened in 2006 or so. The Southern Thai portion of the menu (the last two pages), which is their specialty, was originally only printed in Thai. A Chicago blogger posted a translation, and people would print it out and bring it to the restaurant. Now that section of the menu is in English too. It is extraordinary cooking.
See this Chowhound post from 2007 (" Wipe away all memories of the old Jitlada, print out Eric's translation"):
and then the life-changing Jonathan Gold review:
I'm from NYC. I'd unhesitatingly put this in the top 10 restaurants in the country, and it's an unpretentious spot in a mini-mall!
Edited by patrickamory, 19 April 2011 - 07:46 PM.
Posted 22 April 2011 - 07:33 PM
Fried the fillets until partly cooked, and then removed to rest. Fried the chile paste and then added palm sugar, tamarind juice, fish sauce, lime leaves, white vermouth, and the drained marinade and sliced limes. Added the fillets to the sauce, and simmered until the fish was cooked through and the sauce reduced.
Flavors were bright, strong, and well-balanced, and cooking the fish in stages worked nicely. Southern Thai cooking seems to marry elements from Thai and Indian cuisines, a delightful union I would like to explore further.
Served with jasmine rice, eternal cucumbers, iceberg lettuce wedges, and surprisingly decent tomatoes.
Posted 22 April 2011 - 09:24 PM
What kind of fish did you use?
Posted 22 April 2011 - 10:50 PM
"Let's slip out of these wet clothes, and into a dry Martini" - Robert Benchley
Pierogi's eG Foodblog
My *outside* blog, "A Pound Of Yeast"
Posted 25 April 2011 - 07:15 PM
Crying tiger (seur rong hai) from Cracking the Coconut. I had to substitute some ingredients but still, this was . . . a bit disappointing. Plenty of heat, but lacked body. I should probably have fiddled with sweet-salty balance some more, but oh, well. The rest of the meal was coconut rice, green salad, and chunks of papaya, pineapple, and starfruit left over from Easter brunch.
The crumbled pork rinds were a nice touch, though.
Posted 26 April 2011 - 04:20 AM
Adding more fish sauce and some Vietnamese dark caramel sauce greatly improved the leftovers at breakfast . . .
Crying tiger (seur rong hai) from Cracking the Coconut. I had to substitute some ingredients but still, this was . . . a bit disappointing. Plenty of heat, but lacked body.
Posted 26 April 2011 - 08:42 PM
Edited by patrickamory, 26 April 2011 - 08:42 PM.
Posted 26 April 2011 - 09:03 PM
I used four bird chiles, so the spice level was between "crying tiger" and "slightly weepy tiger" per the author's description. Still triggered complaints from the family, but their main criticism (and a valid one) was a lack of complexity in the flavors. My primary error was not taking the time to adjust seasonings before serving. As I mentioned, a touch of sugar and a slosh of fish sauce gave the leftovers a much fuller and more rounded flavor.
It is about the balance in this dish. How spicy did you go? It benefits from the full 20 bird chiles in my experience.
White peppercorns instead of green, and cilantro stems instead of stems and roots
What substitutions did you make? (No stranger to them, as you'll have seen in my recent post on the dinner thread...)
Posted 30 April 2011 - 05:07 PM
Bit of a delayed reply here... I don't think those substitutions would make a huge difference, though as I'm sure you're aware that cilantro roots really do have a deeper & earthier flavor than the stems. I rarely can get enough roots myself so am constantly filling them out or substituting stems.
Aside from your flavor rebalancing it's interesting that it tasted better the next day, because I found the same thing. Possibly on the model of Texan chilis, French stews & certain Indian curries that improve after a night in the fridge? I wonder why that is the case.
(edit - my partner cannot handle full Thai spice either - I'm constantly trying to walk the tightrope. But it makes sense that with only 4 bird chiles the dish would lose complexity... I do think there's a certain minimum spice level for many Thai dishes. I've seen your earlier posts on this topic and sympathize.)
Edited by patrickamory, 30 April 2011 - 05:08 PM.
Posted 18 May 2011 - 06:19 AM
I boiled pork belly for 20 mins or so, patted dry and rubbed white vinegar into the skin. Refrigerated for an hour to dry out and then cubed and deep fried into 'croutons'. In a clean wok, I gently fried ALOT of garlic, some chopped ginger and red chillis, and then melted quite a bit of palm sugar and fish sauce into that to make a thick syrup. Stirred the pork cubes back in to coat, added Thai basil, and served over egg noodles, as I (GASP!) had no rice in the house..! I felt shaken to my very core by that discovery.
Posted 25 May 2011 - 02:59 AM
Oh my god that looks so incredible rro.
Thanks, Patrick! It was pretty incredible (if I do say so myself).
Tonight I fried a little red curry paste, stirred in coconut milk, palm sugar, and fish sauce. Then mixed in prawns and chicken and simmered till just cooked. Cooled slightly and then mixed with sliced snowpeas I'd blanched for 60 seconds, mint, coriander, red onion and crispy shallots. With some rice and lime juice squeezed over to serve, this was a lovely meal.
Posted 03 June 2011 - 07:49 PM
We will definitely make this again.
Posted 06 June 2011 - 04:29 AM
The salads looks really awesome!
Edited by threestars, 06 June 2011 - 04:30 AM.
Posted 15 July 2011 - 02:59 PM
Last night I made a dry red curry of chicken with green beans. This is in David Thompson as "dry red curry of lobster," but I've found it to be an incredibly versatile paste. He deep-fries the lobster meat and reserves 5 tbs of the oil to fry the curry paste. This works equally well with chicken. Don't quite cook the chicken all the way through in the deep-frying process - save that for simmering at the very end in the seasoned curry paste and stock. He doesn't add a vegetable, but I find that the dish likes it.
I accompanied that with a Su-mei Yu salad - incredibly easy. Sliced granny smith apple soaked in cold water with lemon juice and rinds, served with deep-fried dried shrimp. She uses smoked salmon instead of the shrimp, but I went by King Chulalongkhorn's original recipe, created on tour in Europe in the 1890s when he was homesick for Thai food. Both are bathed in a simple dressing of palm sugar, white sugar, fish sauce, salt, lime juice and minced green chiles.
I have some green curry paste left over in the fridge, so tonight I'm going to try a beef green curry - assuming that my coconut turns out not to be rotten - with another Su-mei yu salad, this one of apricot, shrimp and pork. Wish me luck.
Posted 02 November 2012 - 05:38 PM
. . . This is in David Thompson as "dry red curry of lobster," but I've found it to be an incredibly versatile paste.
Patrick – Apologies for the long-delayed response but I agree, the “dry red curry of lobster” is very versatile, and one of my favorites.
Made a curry paste tonight for the first time in quite a while – recipes mostly from Thailand the Beautiful Cookbook.
Chiang Mai curry: Beef sirloin simmered in coconut milk. Spice paste made in the Preethi - lemongrass, dried chiles, shrimp paste, fermented soybean paste, garlic, ginger, brown sugar, shallots, curry powder, and tamarind. Mrs. C, the peanut sauce fiend, added peanut butter to hers (also very good).
Thai chef salad: Hard-boiled eggs, tomatoes, cucumbers, mint, sliced shallots and red chiles, green-leaf lettuce, and a dressing of cilantro, garlic, sugar, fish sauce, and lime juice.
Posted 02 November 2012 - 06:12 PM
Bought some beef intending to make rendang, but seeing the 2011 post from Patrick on lobster, I may do that instead as I have several lobster tails in the freezer. Bought them on sale even tho' I'm not a big lobster fan, but this may entice me.
Posted 03 November 2012 - 11:32 AM
Not a health thing, a taste thing, and not entirely rational - goes back to childhood. It's funny because obviously Southeast Asian food is one of my obsessions, so a certain amount of steering is necessary for me to deal with this phobia.
Edited by patrickamory, 03 November 2012 - 11:33 AM.
Posted 06 November 2012 - 08:02 PM
Election night meal from Thai Food.
Red curry of scallops (chuu chii hoi shen): We also added shrimp, cut up to the size of bay scallops. Paste of dried red chiles, galangal, lemongrass, garlic, shallot, cilantro stems, white peppercorns, and roasted shrimp paste. Coconut cream and chicken stock, simmered to concentrate and then finished with cilantro and slivered lime leaves and red chile. Gentle and delicious.
Stir-fried asparagus: Smashed garlic, soy sauce, pinch of sugar, and white pepper. Simple and very good.
Coconut rice: With chicken stock, light on the coconut milk.
Posted 09 November 2012 - 07:44 PM
Southern Mussaman curry of beef (geng mussaman neua): This is one of the most delicious curries I have ever made or eaten. Tender beef and eggplant, rich coconut cream and peanuts, sour tamarind, a touch of sweetness, just the right amount of chile heat, and beguiling aromas of ginger, cinnamon, and roasted coconut, cardamom, bay leaves, and cloves. Everything that a curry should be.
Steamed eggs: Very nice with the rich, spicy sauce.
Jasmine rice, iceberg lettuce, cucumbers, and tomatoes
Posted 09 November 2012 - 08:17 PM
Looks amazing, I must say.
Posted 09 November 2012 - 08:24 PM
No complaints as he scarfed down seconds.
Bruce - so did son #1 find it too peanut buttery?
Thanks! My last curry paste looked a little washed out, so this time I added a guajillo chile for color (with flavor as a bonus).
Looks amazing, I must say.
Glad to hear that you have power again.
Posted 16 November 2012 - 05:09 AM