Originally posted by Iron Monkey
I like cooking but i don't usually go strictly from recipes. right now i'm into Thai flavours. for a kind of green curry, try this
put a little chicken stock, chopped lemongrass, green chilli, fish sauce, bunch of coriander, bunch of mint, tamarind paste, ginger (or galangal), and garlic in a blender and make a paste. smear this over raw chicken and l ...[text shortened]... leftover paste. stir. cook chicken through. squeeze on some lime juice and mix through. voila!
I love Thai food. There was this one restaurant in Boston that I used to go to that served this AMAZING Thai dish called Mee Krob. It's basically, crispy, sweet and spicy noodles with shrimp and pork (or chicken), some egg, cilantro, onion & garlic. Absolutely amazing. I don't eat meat anymore, but you could easily use a chicken substitute.
**1 piece (2 inch) tamarind pulp (see alternate shortcut below)
**¾ cup boiling water (see alternate shortcut below)
vegetable oil (for deep frying and stir frying)
6 oz of dried thin rice stick noodles (sen mee)
2 cloves garlic (chopped)
4 shallots (chopped)
1/3 lb ground pork
¼ lb chopped shrimp
3 ½ tbs tomato paste
4 tbs sugar
2 tbs fish sauce (nam pla)
1 tps dried red chili flakes
1 lime, juiced (about 3 tbs)
2 eggs (whisked)
2 cups fresh bean sprouts
fresh cilantro leaves
3 green onions cut into 1 ½ inch lengths
Put the tamarind into a small bowl and pour ¾ cup of boiling water over
it. Break up pulp with a fork. Let stand 20 min. Pour mixture through a
sieve over a bowl and scrape off the mash from the underside of the
sieve into the bowl. Set aside. **ALTERNATIVELY: buy pre-minced tamarind
and mix with ¾ cup of water (quicker and easier).
Frying the noodles:
Heat vegetable oil (2-4 in deep) to 375 deg in a wok or frying pan. Set
up a tray lined with paper towels (for draining). Make sure oil temp is
right by dropping in 1 or 2 pieces of dry noodles. They should
immediately puff up like cheese doodles. Drop noodles in the oil (in
batches) and place on paper towels to drain. After draining, dump into
brown paper shopping bag. You should have a good amount of crispy, puffy
noodles. (They shrink down when you add the sauce.)
In hot oil slowly pour in 2 wisked eggs. This will cook quickly. Take
out and drain on paper towels.
In the same hot wok or frying pan, dump out almost all of the oil
(except a couple tbs), scrape out any remaining noodles, turn up heat to
med high and dump in garlic and shallots. Stir fry for 1 min. Add pork,
and 30 sec later, add chopped shrimp. Stir fry until meats are firm to
the touch (1-2) min) Remove from heat and place in a bowl.
Increase to high heat and add tomato paste and sugar. Stir constantly
until mixture becomes a sticky, shiny red sauce that pulls away from the
sides of the wok (approx 3 min). Add tamarind water and fish sauce…stir.
Then add meat mixture, chili flakes and lime juice. Mix thoroughly.
Remove from heat.
In a large empty pot, take small batches of the crispy noodles and
lightly toss with meat/sauce mixture. Do not add too much sauce,
otherwise noodles get too soggy. Try to maintain some of the crispiness.
Garnish with fresh green onions, bean sprouts, cilantro and egg. Serve and eat immediately.