JIM WELLER wrote to DAVE DRUM <=-
Roslind goes though a three pound bag of Mandarins a month and I
like to cook with and flavour beverages with fresh lemons and limes.
How does she make .... oh, yeah, she's gone a lot to the bush
communities. A 3# mesh bag od Halo or Cuties Mandarins might
last a week. Generally less than that here.
We eat a variety of other fruits too, not just oranges,
As do I. But, Mandarins are about the only citrus fruit I do as fruit.
Juice, that's another whole chapter. Bv)= And garnishes/ingredients
don't really count - like lime in Thai dishes.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Penaeng Kai (Penang Curry with Chicken)
Categories: Colonel, Poultry, S.E.Asia, Curry, Chilies
Yield: 4 Servings
MMMMM--------------------PENAENG CURRY PASTE-------------------------
25 (to 30) dried red chilies;
- shake them to discard
- excess seeds.
2 tb Chopped shallots; (purple
- onions)
2 tb Chopped garlic
2 tb Very fine sliced lemon grass
1 tb Grated galangal; use ginger
- if you can't find galangal
1 ts Toasted coriander seeds
2 tb Chopped coriander root
1 tb Kapi (shrimp paste)
2 tb Chopped fresh roasted
- peanuts.
MMMMM-------------------------THE CURRY------------------------------
1 c Chicken; in bite sized pcs
1/2 c Coconut milk
1 tb Chopped garlic
2 tb To 3 tb The curry paste
2 tb Fish sauce
Sugar
2 Lime leaves; fine shredded
10 To 15 Holy basil leaves;
- fine shredded
Penaeng is a dry curry, probably originally imported from
Malaysia. It can be prepared with any meat, and many
fishes. This variety uses chicken.
Penaeng Curry Paste: You can buy prepared curry pastes in
many shops, but for the full flavour you should seriously
consider the little effort involved in making your own.
This was a back breaking chore when the pastes were
prepared in a heavy mortar and pestle, but these days you
can come very close to the same result using a food
processor. You can reduce the number of chilies used if
you want a milder curry, but I don't recommend going to
less than 10 chilies.
Mix together to a fine paste in a food processor. This
paste will keep under refrigeration. You can also freeze
it; I suggest placing it in an old ice cube tray to make
into curry paste cubes for ease of measurement later.
The prepared paste should be allowed to mature for two or
three days before use to bring out the full flavour.
Note that it is better to make the paste milder than to
use less than about 2 tablespoons in the final recipe.
The curry: Place a wok over medium high heat, and warm the
coconut milk, but don't let it boil. Add the curry paste,
and stir it until the oil begins to separate out and form
a thin film to bring out the maximum flavour. Add the
remaining ingredients except the lime and basil leaves,
and simmer until the sauce is absorbed and thickened. Then
add the leaves and stir fry briefly before serving.
Garnish with julienned red chilies, with steamed white
rice, and the usual table condiments.
Note if you particularly like your curries hot, then
replace the fish sauce in the cooking with nam pla prik
(chilies marinated in fish sauce), that has had at least
a week to mature.
From: Colonel I. F. K. Philpott; Chile-Heads list - 24 Feb 1996
Uncle Dirty Dave's Archives
MMMMM
... I had the cab driver drive me here backwards. Dude owed me $27.50.
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