Text 17578, 127 rader
Skriven 2011-11-09 06:07:00 av Dave Drum (1:124/311)
     Kommentar till en text av Nancy Backus
Ärende: AUTHENTIC
=================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> In fact I think the staff has the kitchen increase the chilies every
 DD> time I order one of those as I have noticed that they watch and comment
 DD> to each other when I pop a whole chile into my mouth and chew it up. It
 DD> seems that the amount of chilies has been increasing lately.   Bv)=
 DD> Not that I mind.

 NB> I think that the Thai place we go to sometimes figured out that we can
 NB> take the heat... used to be that our son would remind them to fix
 NB> things at normal heat, don't mild it down for us... hasn't done that
 NB> for a while now... ;)

Well, the place where they feed me increasing amounts of chilies is Chinese.
Our selection of Thai places varies from authentic to "meh". The first, called
Magic Kitchen , is one of the authentic ones. They don't dumb-down *any* heat
in any of their dishes. Although they do offer Mild, Medium, and Hot gradients.
The mild is on the hot side of what most Midwestern American palates can
andle.

The first time I visited the waitress/co-owner/chef's wife tried to warn me off
ordering the medium heat. But, macho me, not knowing what was what, persisted.
Hoooo Boy! After that I went back often and worked my way through their menu
... training my palate up to do the HOT category on occasion -- but, not
lways.

One day I was having lunch there when a couple of guys I knew came in. They
were in full testosterone fueled macho mode and ordered Praram Long Song -
which is pork and swamp cabbage - hot. I tried to warn them off ordering hot -
but, neither wanted to appear as a wuss to the other. So, HOT it was.

The food came, soon their eyelids were sweating, their upper lips were covered
with mucous, and their faces were red and bore looks of grim determination - as
in "That S.O.B. is going to eat another fork full. Now, I'll have to light up
my lips again." type of macho gamesmanship.

Later both told me (separately) that "I should have listened".   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Praram Long Song - Robust Version
 Categories: Oriental, Pork, Chilies, Curry, Vegetables
      Yield: 4 Servings
 
      1 c  Pork; in sm bite-size pieces
      1 c  Phak bung (swamp cabbage);
           - shredded

MMMMM---------------------TO FLAVOR THE OIL--------------------------
      1 tb Garlic; fine chopped
      1 tb Ginger; fine chopped
      1 tb Prik ki nu daeng (red
           - Birdseye chilies); fine
           - sliced
      1 tb Red curry paste

MMMMM-----------------------FOR THE SAUCE----------------------------
      1 tb Garlic; very fine chopped
      2 tb Red curry paste
      1 c  Coconut milk
      1 c  Pork stock
      1 tb Sugar
      1 pn Salt
      1 tb Lime juice
    1/2 c  Raw peanuts; crushed
 
  Phra ram long song (meat in a peanut sauce)
  
  There are a number of possible translations of the title
  of this dish, which is from the milder Royal Thai
  tradition. Phraram is the name given in Thai to the God
  Rama, or the title of the King. The title can be
  translated by those of a poetic nature to mean food so
  good it makes the king cry.
  
  Typically this is a mild 'Royal Thai' dish, but this
  method, with virtually the same ingredients, and a method
  differing only in adding a marinading period, is somewhat
  fuller bodied.
  
  This dish can be made with pork, beef, chicken or shrimp.
  shrimp require less cooking and beef rather more. This
  version is made with pork
  
  Note that phak bung is very common - almost a weed - in
  Thailand. In the West where it is probably unobtainable,
  use spinach or kale.
  
  Heat a wok, and add three tablespoons of peanut oil, add
  the garlic, ginger, chilies. Stir fry for 1 minute. Remove
  the flavorants, and use the flavored oil to stir fry the
  peanuts for 5 minutes. Remove the peanuts, and when cool,
  grind to a fine paste. To the flavored oil, add the 1
  tablespoon of curry paste and fry until aromatic. Cool,
  and then with the garlic, ginger and chilies, process to a
  fine paste, adding a little of the pork stock to thin it.
  Marinade the meat in this mixture overnight.
  
  Reheat the meat and the marinade in a wok, and add the
  remaining curry paste, and stir until thoroughly mixed,
  then add the coconut milk, and stir until it comes to a
  simmer. Add the remaining stock, and mix thoroughly. When
  the sauce returns to a simmer, add the remaining
  ingredients, except the vegetables. Cover and simmer for
  20 minutes. Finally add the vegetables, turn the heat up
  and boil vigorously for 1 minute. Serve with jasmine rice.
  
  We cooked this to check the recipe in a 16" wok that is 6"
  deep - if your wok is smaller or shallower you may not
  wish to have this much sauce in a wok, and of course you
  can complete the recipe in a medium saucepan.
  
  Of course you can increase the amounts of chile, ginger
  and curry paste if you desire.
  
  Colonel Ian F. Khuntilanont-Philpott Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand
    
  CHILE-HEADS DIGEST V3 #013
  
  From the Chile-Heads recipe list.
 
MMMMM

... It's nice to eat a good hunk of beef but you want a light dessert, too.
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