Text 2986, 122 rader
Skriven 2008-02-23 18:26:00 av JIM WELLER (1:123/140)
Ärende: Taste Treat #2:Thai paste
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"Thai Kitchen" Roasted Chili Paste

Thai Kitchen brand Roasted Red Chili Paste is a blend of roasted red
chilies and other spices: unrefined cane sugar, garlic, onion,
anchovy extract, soybean oil, dried shrimp, tamarind, peanuts,
parsley and fennel.

Thai Kitchen is an American company and the products widely
distributed so I imagine anyone here, except the Australians, can
buy it very easily. They make a large number of boxed noodle and rice
mixes, instant soups, prepared simmering sauces and jarred pastes
including Pad Thai, Peanut sate, red curry, green curry, yellow
curry, sweet red chili, and Panang curry.

http://www.thaikitchen.com/  

I bought a jar of the roasted red chili paste. It's got a nice warm
chile flavour, not too hot, with peanuts and tamarind in the
background and an almost Hoisin like after taste. Very nice.

The first meal I used it in was a fairly proper chicken, vegetable
and noodle stir fry where I actually followed a recipe.

But tonight I made this:    

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Canadian Winter Stew With Thai Flavours
Categories: Fusion, Beef, Stews, Chilies, Jw
  Servings: 4

    1.5 lb stewing beef; cut into 1/2
           inch chunks
      2 tb beef tallow or other cooking
           fat
           GRAVY BASE:
      2 cl garlic
      1 sm onion, chopped
      2 tb chopped ginger
      2 tb "Thai Kitchen" roasted red
           chili paste
      1 tb Hoisin sauce
      1 tb dark brown sugar
      1 tb ginger vinegar
      2 tb fish sauce
    1/4 c  soy sauce
    1/4 c  beef broth
      6    Kaffir lime leaves
      1 c  cooked brown lentils
           water as needed
           HOUR 2:
      2    potatoes, peeled, cut into
    1/2    inch chunks
      1    carrot, peeled, sliced on
           the bias
           more water if needed
           HOUR 3:
      2    zucchini, unpeeled, chunked
    1/4    butternut squash, peeled, cut
           into 1/2 inch chunks 
      1    onion, sliced vertically
           into crescent strips
      2    inch chunk of daikon, peeled
           sliced into coins, halved
           HOUR 4:
      1 tb corn starch
      1 tb water
      1 tb fish sauce
      1 tb soy sauce
      1 tb "Thai Kitchen" roasted red
           chili paste
      1 c  beef broth
           salt to taste
           cayenne to taste, optional
           black pepper, optional
           GARNISH:
           cilantro stems, minced
           cilantro leaves
           roasted unsalted peanuts,
           crushed, optional

I added some typical Thai condiments and spices to an otherwise
normal Canadian beef and squash stew with good results.

My ginger vinegar is vinegar that peeled ginger root has been stored
in for a few weeks. I often use rice vinegar and add a little sake
to it. The last batch, by necessity, was 2 parts distilled white
vinegar, 1 part water and 1 part cheap Scotch whisky. 

Brown the meat in the fat in a cast iron frying pan. Remove it to a
crockpot and saute the onion and garlic briefly. Add the onion mix,
fat and other gravy ingredients to the crockpot. Deglaze the pan and
add that liquid to the crockpot too. Add just enough water to half
cover the beef cubes. On high, bring to a boil, about 20 minutes,
then turn down to low and simmer 40 minutes.

Add potatoes, carrots and enough water to barely cover. 20 minutes
on high, 40 on low.

Add the next batch of ingredients. 20 min hi; 40 min low.

In a cup, make a slurry of cornstarch and water. Stir in the balance
of ingredients except the cilantro. Add to the crockpot, mix, 20 min
high and 40 min low. 5 minutes before serving add the minced
cilantro stems. Serve in bowls and sprinkle cilantro leaves over
them. Sprinkle peanuts over as well if you want.

I'd make it again.

Jim Weller


MMMMM-------------------------------------------------

Cheers

YK Jim


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