tag:blogger.com,1999:blog-8695001.post109762079291599505..comments2023-04-04T01:44:53.223-05:00Comments on Seven Kinds of Soy Sauce: Why seven kinds of soy sauce?Winslowhttp://www.blogger.com/profile/05944041935554320704noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8695001.post-1097928268739434422004-10-16T07:04:00.000-05:002004-10-16T07:04:00.000-05:00I'm glad it worked out so well. I'll add that to m...I'm glad it worked out so well. I'll add that to my (long) list of things to try in the future.Winslowhttps://www.blogger.com/profile/02326200267514512025noreply@blogger.comtag:blogger.com,1999:blog-8695001.post-1097887565744670022004-10-15T19:46:00.000-05:002004-10-15T19:46:00.000-05:00I'm not going there!I'm not going there!Winslowhttps://www.blogger.com/profile/02326200267514512025noreply@blogger.comtag:blogger.com,1999:blog-8695001.post-1097852290770549092004-10-15T09:58:00.000-05:002004-10-15T09:58:00.000-05:00Whew, Thorath, you're very brave! I hope it works ...Whew, Thorath, you're very brave! I hope it works and everyone likes it. I look forward to hearing about it.Winslowhttps://www.blogger.com/profile/02326200267514512025noreply@blogger.comtag:blogger.com,1999:blog-8695001.post-1097772846677081452004-10-14T11:54:00.000-05:002004-10-14T11:54:00.000-05:00Good luck and a delicious journey!Good luck and a delicious journey!Winslowhttps://www.blogger.com/profile/02326200267514512025noreply@blogger.comtag:blogger.com,1999:blog-8695001.post-1097713923692130912004-10-13T19:32:00.000-05:002004-10-13T19:32:00.000-05:00Hi Thorath,
The thing that put me over the edge i...Hi Thorath,<br /><br />The thing that put me over the edge in terms of Thai food was a fabulous meal at a really good restaurant with some friends a few months ago. Before that, I had this idea of Thai food as strange, very spicy stuff. But this meal was simply prepared yet delicious food. I knew I had to learn more. So I know what you're talking about. The "problem" with Thai food is that it's about the interplay of different tastes in one meal. That adds up to lots of ingredients.<br /><br />The whole fish treatments I've seen in my cookbooks are either for grilling or steaming (I haven't tried any yet; my fish cooking has been confined to fillets and steaks so far). Bruce Cost's <I>Asian Ingredients</I> has a recipe for steamed fish with ginger-coconut sauce and fried shallots. All that you do with the fish is score it with a knife, sprinkle it with salt and steam it for about 15 minutes, depending on how thick the fish is. The sauce and garnishes require most of the work. First you cook 15 sliced shallots in 1/2 cup of peanut oil until they are golden, then you fry one cup of coriander leaves in the same oil over high heat for 10 seconds. Set them aside to drain; they will be the garnishes. Strain and reserve three tablespoons of the oil. Briefly stir-fry one cup chopped ginger, the bottom third of a stalk of lemongrass (minced) and two to four small red chili peppers (minced) in the reserved oil. Add 1 1/2 cups of coconut milk and a cup of water and bring them to a boil while stirring. Lower the heat to medium and add 1/4 cup fish sauce. Let it cook for 8-10 minutes, stirring periodically, "until sauce has reduced by one third or slightly thickened." Cost says you can prepare the sauce ahead of time. Once you've steamed the fish, you pour the sauce over it and garnish it with the shallots and coriander. I haven't tried it but it sounds good. It's supposed to serve four.Winslowhttps://www.blogger.com/profile/02326200267514512025noreply@blogger.comtag:blogger.com,1999:blog-8695001.post-1097670675207188812004-10-13T07:31:00.000-05:002004-10-13T07:31:00.000-05:00Hi Thorath,
I'm still a beginner when it comes to...Hi Thorath,<br /><br />I'm still a beginner when it comes to Thai cooking, so my repertoire is limited in that department. Having said that, maybe the simplest approach would be to use a prepared curry paste, stir-fry some of it in coconut milk, and add your choice of ingredients (meat, veggies, tofu) to cook in the sauce. I've cooked the Thai Beefsteak Curry from Marnie Henricksson's <I>Everyday Asian</I>, which calls for beef, tomatoes and green beans. Her recipe also involves sauteeing an onion in oil before adding the rest of the ingredients, as well as adding fish sauce, Kaffir lime leaves and basil leaves. If you wanted to be really minimalist, you could cook the curry paste in coconut milk and pour it over noodles or rice.Winslowhttps://www.blogger.com/profile/02326200267514512025noreply@blogger.com