Hello All!
Yet another day without hearing from anyone. At the moment we're only getting 
messages every other day or so. If you've sent me messages and I've not 
responded, could you send them again please :-((((
  Here are some recipes guaranteed to surprise the odd fire eating chilli 
head. First there is a famous Thai recipe Rama Bathing, which I find 
onderful
Then come two Thai red curry recipes.
 After having eaten Moo Pah (an unusual type of red curry) the other day, I 
was reminded just how GOOD Thai food can be. It can also be quite hot.
  After these three recipes, there are three different recipes for Thai red 
curry paste - one of the basics for Thai cooking.
So here goes - Rama Bathing.
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Pra Ram Long Song (Rama a Bathing)
 Categories: Main dish, Beef, Vegetables, Thai
      Yield: 6 Servings
    500 g  Spinach; washed carefully
   1150 ml Thick coconut milk
    900 g  Round steak
      3 tb Fish sauce
      2 tb Palm sugar
      2 tb Plain flour; mixed with
      4 tb Water
      5    Dried red chillies; seeded
      1 ts Laos powder
      7    Shallots; chopped
      8    Garlic cloves; chopped
      1    Stalk lemon grass; minced
      1 ts Salt
    115 g  Chunky peanut butter
    140 ml Coconut "cream"
  Wash the spinach, remove central veins and cut into small pieces.
  Slice beef across the grain into thin slices. Seed the chillies and
  chop them finely. Chop and mince the other ingredents as needed.
    Blanch the spinach in boiling water and drain.  Set aside. In a
  large saucepan, bring the thick coconut milk to the boil, add the
  beef slices the fish sauce and the palm sugar. Reduce heat and simmer
  uncovered until beef is cooked to your taste. (Do not cover, or the
  coconut milk will curdle). Remive the beef with a slotted spoon and
  set aside. Simmer the remaining liquid until reduced by half. Add the
  flour water mixture and stir until the mixture thickens. Set the pan
  aside. In a mortar or food processor, pound or grind the chillies,
  laos, shallots, garlic, lemon grass and salt to a paste. Stir in the
  peanut butter and mix well. Reserving 1/5 of the coconut cream (2tb
  or so), heat the remainder in a wok until thick and oily. Introduce
  the peanut/spice paste and stir-fry until it changes colour (about 2
  minutes). Add the beef slices and stir until coated. Now add the
  coconut beef sauce ans simmer, stirring for 5 minutes. Arrange the
  reheated spinach on a dish. Lift the beef slices from the sauce and
  arrange on the "sea" of greens. Pour the sauce from the wok over and
  around the beef slices. Spoon little dollops of the reserved coconut
  cream on the beef slices and serve immediately.
    "The origins of this dish are unclear, but the name suggests that
  it was probably created in honour of a Thai king (Rama) by a palace
  cook. The "bathing" describes the way the meat is presented, floating
  over a sea of greens and sauce. The Thai use pak bung in this dish, a
  lush creeper growing in or near the water. Young leaves of spinach or
  any tender leaf vegetable will do beautifully as a substitute. JB."
    Recipe Jennifer Brennan - "Thai Cooking"
    MMed IMH c/o Georges' Home BBS 2:323/4.4
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All the Best
Ian
--- GoldED 2.50+
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