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Post by sprite on Mar 27, 2013 0:39:14 GMT -5
i'm about to attempt one for the first time--i barely know anything about thai food. and not content to try a new cuisine--i'm doing the spices from scratch. according to this list here, thaifood.about.com/od/thairecipes/r/greencurrychick.htm, i have everything except fish sauce and shrimp paste. the local shrimp paste is fermented and blech, so i'm going to assume the thai version will be similar and skip it. and unless the fish sauce jumps off the shelf when i stock up on coconut milk, i'll skip that as well. a. i have some fish heads. could leaving one in as it cooks and then removing it have a similar effect? b. opinions on that recipe? going to use green/white eggplants, thorn cucumber, and squash. we will either eat very well tonight, or check out that little restaurant around the corner. |
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Post by Deleted on Mar 27, 2013 2:43:13 GMT -5
Having spent a lot of time in Thailand I cook a lot of Thai inspired dishes. IMO is you get the lime, coconut, lemongrass and coriander right you're on to a winner!
I also find the more simple a recipe, the more authentic the taste.
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Post by sprite on Mar 27, 2013 9:23:18 GMT -5
i didn't use the fish heads, i was under time pressure. i did use my new wok, which is lovely. the one before was big enough to fry one egg. difficult.
it tasted good, could have been a wee bit spicier. but the last time i used one of those peppers, it nearly took our heads off. my thorn cucumber didn't seem to cook but then i've never eaten one so have no idea. the little eggplants cooked through, but not was well as the place i ate them at 3 wks ago. the man wasn't especially keen--he doesn't like cardamon as much as i do, so i got all the cardamon seeds. burping it up now--yum. please don't tell me this is bad for me.
i'll be having some for lunch. slurp.
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Post by Deleted on Mar 27, 2013 10:44:36 GMT -5
Sounds jum. I use dried chillies to spice things up, works well because I never know which peper is hothot or just hot.
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Post by sprite on Mar 27, 2013 21:21:25 GMT -5
here, they sell little packs to make tom yum soup; limes, kaffir leaves, lemon grass, ginger, pepper, and some sort of paste which i never use. i use the spices for stir fries, it's one of my favourite combinations.
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Post by mockchoc on Apr 3, 2013 1:19:21 GMT -5
Fish sauce stinks a lot but I would never cook Thai without it although I guess soy sauce would add a bit of saltiness to replace it if there is no choice. The fish heads would add a bit of flavour but not the strength of flavour fish sauce has. Tastes great in your cooking so do get some next time!
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Post by sprite on Apr 3, 2013 3:34:01 GMT -5
i have been sort of looking for it since then, but not seen it.
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Post by Deleted on Apr 3, 2013 5:05:05 GMT -5
Nam pla? Where are you? It's everywhere here
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Post by sprite on Apr 3, 2013 5:14:00 GMT -5
brunei--i'm sure it's here, but where is it? like, i buy pesto regularly, but can never remember where they put the damn stuff. not with pasta or pasta sauce, i think it ends up by the pickles.
so nam pla, possilbly even under that name is here... somewhere..
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Post by mockchoc on Apr 5, 2013 21:33:48 GMT -5
Do they have an Asian section at the supermarket there sprite or maybe it's with sauces like chilli or is there specialist Asian supermarkets there?
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Post by sprite on Apr 24, 2013 3:46:39 GMT -5
i think i've found it. i just need to agree to buy a mahoosive bottle.
i don't get the organisation. some have a 'thai section' 'italian section' 'chinese section' 'euro food section' but others just seem to put fish sauce with the soya sauce. i now just walk up and down every. single. aisle.
slowly.
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Post by mockchoc on May 1, 2013 2:08:36 GMT -5
Once you use Thai fish sauce you honestly will fall in love with it and won't want to make one without ever again. It's like THE magic ingredient I think!
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