Culinary jottings
Aug. 28th, 2005 08:46 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
chickenfeetI had an urge to cook a serious Thai meal last night, more so as it will probably be the last chance ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
lemur_catta and I have to sit down to dinner together before her California trip. A trip to the Asian supermarket yielded assorted goodies and this is what I produced:
Deep fried crispy mullet with "three flavours" sauce. Mullet worked well for this.
A red curry of shrimp and eggplant (from the freezer).
Greens stirfried with chillis and yellow bean sauce.
Hot and sour soup with tofu and beansprouts. (A bit of a cheat as I used Tom Yam paste from a jar)
Pork stirfried with long beans and chilli paste. This was really good. There are lots of ways of cooking pork and long beans but I particularly liked the flavours and textures of this one. The pork was belly, steamed then cut into small slices. It was then stirfried with garlic and a fragrant chilli paste before the beans and slivered kaffir lime leaves were added. Hot, sweet, fragrant with a range of textures from crisp to chewy to soft.
Salad of pomelo and shredded shrimp.
Steamed rice.
All in all a pretty good selection of dishes which went nicely with a Lailey Vineyards Riesling.
lemur_catta and I have to sit down to dinner together before her California trip. A trip to the Asian supermarket yielded assorted goodies and this is what I produced:Deep fried crispy mullet with "three flavours" sauce. Mullet worked well for this.
A red curry of shrimp and eggplant (from the freezer).
Greens stirfried with chillis and yellow bean sauce.
Hot and sour soup with tofu and beansprouts. (A bit of a cheat as I used Tom Yam paste from a jar)
Pork stirfried with long beans and chilli paste. This was really good. There are lots of ways of cooking pork and long beans but I particularly liked the flavours and textures of this one. The pork was belly, steamed then cut into small slices. It was then stirfried with garlic and a fragrant chilli paste before the beans and slivered kaffir lime leaves were added. Hot, sweet, fragrant with a range of textures from crisp to chewy to soft.
Salad of pomelo and shredded shrimp.
Steamed rice.
All in all a pretty good selection of dishes which went nicely with a Lailey Vineyards Riesling.
