More Thai adventures
Mar. 4th, 2007 05:20 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
chickenfeetMore freezer stocking and laying in lunch and dinner supplies for during the week. Yesterday I made a big vat of Massaman curry. I also made a salad of shrimp and pomelo with lots of basil and mint in it. I steamed a Tilapia with garlic, lots of chillis and lime juice. Tilapia was perhaps a bit gelatinous for this recipe (red snapper would be excellent) but there was a real chilli endorphin rush. I also stirfried some amaranth with salted soy beans. Those four dishes and rice made up last night's dinner.
At the same time I was working on that lot I made some roasted chilli paste. Normally I buy this ready made but I haven't seen any anywhere recently. I have to say, I'm impressed with the home made result. It's a bit of a performance, involving drying shallot and garlic and then deep frying the slices. These are pureed with shrimp paste, dry roasted dry shrimp, galangal, tamarind and palm sugar and lots of roasted dried chillis. The paste is then fried again in the oil from cooking the shallots and garlic until a super fragrant oily, mahogany coloured paste results.
I also made a slab of crispy roast belly pork.
Tonight we'll have the curry and salad again (there is lots) but I'll make an extra dish by stirfrying long beans with slices of the crispy pork and some of the roasted chilli paste. Through the week I'll probably add a few more dishes as I've got tons of herbs and chillis to use up.
crossposted to![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
gastrogasm
At the same time I was working on that lot I made some roasted chilli paste. Normally I buy this ready made but I haven't seen any anywhere recently. I have to say, I'm impressed with the home made result. It's a bit of a performance, involving drying shallot and garlic and then deep frying the slices. These are pureed with shrimp paste, dry roasted dry shrimp, galangal, tamarind and palm sugar and lots of roasted dried chillis. The paste is then fried again in the oil from cooking the shallots and garlic until a super fragrant oily, mahogany coloured paste results.
I also made a slab of crispy roast belly pork.
Tonight we'll have the curry and salad again (there is lots) but I'll make an extra dish by stirfrying long beans with slices of the crispy pork and some of the roasted chilli paste. Through the week I'll probably add a few more dishes as I've got tons of herbs and chillis to use up.
crossposted to
gastrogasm
