-=> On 11-23-20  17:58,  Denis Mosko <=-
 -=> spoke to Dale Shipp about Kai Pad K. Was: 981 weath <=-


 DM> Dale!
 
 DS>  Categories: Side dish, Noodle
 DM> What is side dish?
 
Anything other than the main dish, e.g. steak might be the main dish,
and peas might be a side dish.

 DS>       6 oz Wide rice ribbon noodles
 DS>            (sen yai)
 DS>     1/4 c  Chopped shrimp
 DM> What is this?
 
Shrimp that have been chopped up into smaller pieces.

 DS>     1/4 c  Firm tofu, cut into small Cubes
 DM> 2) What is that?
 
Tofu is tofu -- try Wiki to see how it is made, I really don't know.  It
just appears in many vegetarian dishes as a protein.

 DS>       1 tb Chopped garlic
 DS>       1 tb Chopped shallots (purple Onions)
 DM> 3) And this?

Onions come in white, purple and red.  Shallots are similar to onions.
 
 DS>       1    Tabelspoon yellow bean Sauce
 DS>       1 tb Fish sauce
 DS>       4 tb Palm sugar
 DS>       1 tb Prik phom (ground red Chillis)
 DS>     1/4 c  Bean sprouts
 DS>       1 tb Chopped mixed red and green Prik chi fa (jalapenos)
 DS>       1    Coriander plant, chopped
 DS>       1 c  Bai gaprao (holy basil Leaves)
 DS>       2    Bulbs of pickled garlic, Thinly sliced (garnish)
 DS>       3    Red jalapenos, julienned (garnish)
 DM> 4) And that?

Jalapenos are a form of spicy pepper, sort of mid range on the heat
scale.  Mostly they are harvested and sold when green.  Red ones have
been allow to fully ripen before picking.

 DS> I hadn't heard of a noodle "ki mao" dish, but when I discussed it with
 DS> my wife, she came up with the following. As is often the case it could
 DS> equally well be prepared with beef or pork.
 DM> :-)
 
 DS>  METHOD:
 DS> Soak the noodles in water for about 15 minutes; take about a third of
 DS> the sen yai and cut the ribbons into short pices (about 2" long). The
 DS> remaining two thirds of the noodles should be plunged into boiling
 DS> water, and cooked until "toothy" then removed and placed on the
 DS> serving plate.
 DM> ;-)
 
 DS> If desired the tofu can be marinated in some dark soy to which a
 DS> couple of sliced chilis are added.
 DM> :)
 
 DS> The third of the noodles that have been chopped are fried in hot oil
 DS> until crispy.
 DM> ;)
 
 DS> The remaining ingredients, except the pickled garlic, are stir fried
 DS> in a medium hot wok until cooked through (if you want the sauce
 DS> thickened add a little rice flour or corn starch) and then poured over
 DS> the boiled noodles. The fried noodles and the pickled garlic are then
 DS> added as a garnish.
 DS> 03-11-96
 DM> 11 March 1996?

Yes.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN TIKKA
 Categories: Indian, Chicken
      Yield: 4 Servings
 
  1 1/2 lb Chicken breast; boned &
           -skinned
           Salt; to taste
      1 ts Chile powder
      1 ts Coriander seeds, ground
      2 T  Lime juice
      2    Garlic cloves, crushed
           Ginger, fresh; grated
      2 T  Oil
    2/3 c  Yogurt, plain
           Lime slices; to garnish
 
  Rinse chicken, pat dry with paper towels and cut into 3/4-ich cubes.
  Thread onto short skewers.
  
  Put skewered chicken into a shallow non-metal dish. In a small bowl,
  mix together yogurt, gingerroot, garlic, chile powder, coriander,
  salt, lime juice and oil. Pour over skewered chicken and turn to coat
  completely in marinade. Cover and refrigerate 6 hours or overnight to
  allow chicken to absorb flavors.
  
  Heat grill. Place skewered chicken on grill rack and cook 5 to 7
  minutes, turning skewers and basting occasionally with any remaining
  marinade. Serve hot, garnished with lime slices.
  
  From: Steve Herrick
  Source: The Book of Curries and Indian Foods by Linda Fraser
  
  From: Waring@ima.Infomail.Com         Date: 08-17-95
  Email Ä
 
MMMMM



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