Title: Prik kaeng kiao wan  (Green curry-sweet/hot)
 Categories: Condiments, Thai
      Yield: 2 cups
      1 c  Green birdseye chilis
      5 tb Lemon grass, Finely sliced
     10 tb Shallots; Chopped
     10 tb Garlic, minced
      5 tb Galangal (kha) grated
      5 tb Coriander root; Chopped
      2 tb Coriander seed
      1 tb Cumin seed
      1 tb Freshly ground
           Black pepper
      2 tb Lime leaves; shredded
      4 tb Shrimp Paste
      1 tb Palm sugar
  This is a paste for a green curry, and the 'wan' indicates that it
  should be slightly sweet as well as hot.
  If you can't get prik ki nu, you can use half a pound of habanero
  chilis or one pound of jalapena chilis. If you use the latter deseed
  them before use. Note that if you use a substitute you will get a
  different volume of paste, and that you will need to use different
  amounts in subsequent recipes.
  If you can't get kha use ginger if you can't get bai makroot use lime
  zest if you can't get coriander root, use coriander leaves.
  method:
  coarsely chop the chilis.
  Toast the dry seeds in a heavy iron skillet or wok, and grind them
  coarsely.
  Add all the ingredients to a food processor and process to a smooth
  paste.
  Place in tightly stoppered jars, and keep in the fridge for at least
  a week for the flavors to combine and develop before use.
  A rough rule of thumb is that one cup of raw chilis yields a cup or
  so of paste (since there is air in the chilis). Further it will keep
  about 3 months in a preserving jar in the fridge.
  Since the average kaeng will require (depending on how hot you make
  it) between 2 and 8 tablespoons of paste, and since there are roughly
  16 tablespoons in a cup, you can scale this recipe up to suit your
  needs. Suffice it to say that we make these pastes on a cycle over 8
  weeks and make 6-8 portions of each of them. As they say in US motor
  advertisements: your mileage may vary!
-+-
      Title: PIQUANT THAI DIPPING SAUCE
 Categories: Sauces, Low-Fat, Thai
      Yield: 4 servings
 
    1/4 c  Tomato sauce
      3 tb Lime juice
      2 tb Light brown sugar
    1/4 ts Chinese chili sauce
      1    Garlic clove,minced
      2 ts Fresh mint leaves,coarsely
           -chopped
      1 ts Lime peel,grated or minced
      1 tb Cornstarch mixed with
      1 tb Cold water
 
  From "Pacific Flavors" by Hugh Carpenter. (Stewart,
  Tabori and Chang, 1990).
  
  In a small saucepan, combine tomato sauce, lime juice,
  brown sugar, chili sauce, garlic, mint and lime peel.
  Bring to a low boil, reduce heat to a simmer and cook
  for 2 minutes. Return sauce to a low boil and stir in
  enough of the cornstarch mixture to lightly thicken
  sauce. Strain sauce through a sieve placed over a
  small serving bowl. Let sauce cool at leat 10 minutes;
  sauce is best at room temperature. Serve with chilled
  shrimp.
-+-
ENJOY!!!
Something's cooking in Uncle Dirty Dave's Kitchen!!!
... REAL HEADLINES - Miners refuse to work after death
 * Q-Blue 2.3 [NR] *
EVQWK 7.00.09 (Registered)
--- Virtual Advanced Ver 1 for DOS 
---------------