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  1. #51
    Somewhere Travelling
    man with no head's Avatar
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    Yeah, I mentioned that before...it's tough here trying to find the right ingredients (I still haven't found any pak chi roots at any of the Thai stores).

    And, unfortunately, the smallest chickens here are about 3-4 pounds...if I can even find them. Most of the time they are in the 5-6 pound range.

    Usually for myself I cook smaller 1 pound chickens we call 'cornish game hens.' But it's not enough for things like this. And I would have used Thai chilis but the serranos are more spicy at this time of year (even my Thai chili plant has failed to make any spicy peppers yet).

  2. #52
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    dirtydog's Avatar
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    I wish I could get 6 pound chicken, normally I just roast 2 or 3 at a time as they are so small over here, seems a waste of gas to roast a 2 pound chicken all by itself.

  3. #53
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    man with no head's Avatar
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    Yeah but the ones here over 3-4 pounds are quite nasty. There's just something wrong with a chicken that big (it's really quite fatty and the meat is no good since the chickens spend most of their time in cages and being force fed during the last part of their lives).

    At the 3-4 pound range the bird is quite edible and cooks well without being too spongy as the skin gets crispy (the bigger birds taste like chicken flavored sponge-goo).

    These little ones, on the other hand:



    (literally fitting in the palm of your hand) are quite tasty and cook well.

    I do think the quality of the chicken in Thailand that I've had is far superior in taste and texture to this mutant alien stuff they sell here (for the most part).

  4. #54
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    Although very nicely donem have to agree with DD on this one 7 of 10. While I understand the lack of proper Thai ingredients I might disagree with a couple of the additional ingredients I do not usualyy associate with Geang Keaw Wan. But I'd eat it and come back for seconds!
    When living off Charoen Sanit Wong in BKK had this wonderfully huge, fat lady at the market teach me how to make the paste. Thing is, very few Thais are any good at improvising recipes like this.
    Gimme a day Or two, we can compare paste recipes
    When the people fear their government, there is tyranny; when the government fears the people, there is liberty -- T. Jefferson


  5. #55
    Somewhere Travelling
    man with no head's Avatar
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    What ingredients would those be? Mind you the mushrooms, potato, and carrots were just some leftovers I had in the frig.

    My next one will be Gaeng Massaman just as soon as I go buy some ka pi.

  6. #56
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    Little Chuchok's Avatar
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    FF, do you know how to cook a Geang Hunglay ?(or however you spell it!!)
    Last edited by Little Chuchok; 02-09-2006 at 07:05 PM.

  7. #57
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    Quote Originally Posted by surasak View Post
    What ingredients would those be? Mind you the mushrooms, potato, and carrots were just some leftovers I had in the frig..
    I imagine the little round eggplant are impossible to find but some nice little "Japanese eggplant" would work. Potatoes in Green curry? You english by the way? maybe you got a hold of one of MtD's Chili recipes?

    Nice thing about a curry, it's a collection of some standard, and not so standard, ingredients each one similar yet unique.
    Making it at home in the US I could never find them little bitter berry like things (hated 'em anyway) we used soya beans instead and man, was it good!

    I wouldn't use ginger, but Kha (Galangal) might be hard to find in Oregon, pretty common in asian stores in the Bay Area though, of course it's everywhere here, and as much as love the flavor of Cumin I don't use it in Green paste (might try it though ) I never add sugar either.

    How did you prepare the chicken? One thing I disagree with; the way Thais make curries like this, they just add the raw meat to the Gatii and paste mix. With beef or chicken I prefer to brown the meat usually by browing it in the skillet prior to adding the Gatii and paste, definitely NOT trditional of "proper Thai." With Pork adding it in raw somehow makes the meat sweeter and more tender just the opposite of beef or chicken. Could just be prejudice of mine though.

    Luckily we have Kaffir lime here for the zest and a few additional leaves in the paste and whole pieces in the mix. I had a tree in my Back yard back inthe states poor thing never gave any fruit but the fresh leaves were nice. The leaves really make a big contribution to the flavor.

    Got to go to the market to buy ingredients, i'll take the camera and interview the curry dealers there. See what kind of secrets I can glean from 'em. I meant to do this when I started this thread but the curry ladies all go home earlier than everyone else, and I get up later than anone else maybe I can get some fresh gatii too!

  8. #58
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    Quote Originally Posted by Little Chuchok
    FF, do you know how to cook a Geang Hunglay ?(or however you spell it!!)
    you can't even spell it and want me to cook it???

    This is a norther/burmese style Curry and I fuckin' love it! Got a place next door they make a nothern style Laab with this in it. Remnds me of some of the indian curries i'd get in Fiji, aromatic and delicious! I usually buy it in paste. There is one lady makes a Pongarii (powder) here that is very similar great for Khaow Phat Pongarii or Phat Sii Eiw Pongarii. Takes simple fried noodles and rice to a whole new level.
    I;ve got a recipe for both but the recipe just doesn;t look like it would tase like the one I get... Should try it I guess.

    My kitchen is ver simple here a toaster oven, one electric skillet a rice cooker and this thing:

    Thing is heavy as hell about 11 inches across.
    That's it. My whole fuckin kitchen, til we get the house done (or I can talk the ol' lady into movin to a home and believe me I am workin on that...)

  9. #59
    Somewhere Travelling
    man with no head's Avatar
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    Thai eggplant and kha, sure, have those here (even have some growing outside right now). The eggplant are flowering now. Too lazy to get those at the store right at the moment (past few days have been nasty with forest fire smoke so I've stayed indoors) so I improvised with ginger and taters instead. Kind of in the mood to clean out some of the older ingredients around. Lime leaves are $50 a pound and I don't use many so they tend to go to waste (even a small package is $4. The chicken I prepared raw and tossed it in the same way I make tom kha or tom yum.

  10. #60
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    ^ 50 bucks a pound !! there's an opportunity

  11. #61
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    Yeah i'll send you a few hunnert pounds!
    Air freight over night fresh
    50- 50 split.

  12. #62
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    Quote Originally Posted by friscofrankie View Post
    Yeah i'll send you a few hunnert pounds!
    Air freight over night fresh
    50- 50 split.
    And so you should. He's one of us now and needs looking after.

  13. #63
    Knows fok all
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    Panang Gung

    Strickley speaking the ingredients shown here are for panang & sweet n sour gung.

    First fry up your paste.

    Then add the tiger prawns.

    Followed by your coconut milk.

    Fresh Thai chilli.

    Fresh pineapple.

    Half a cup of hot water.

    A little chicken stock.

    sugar.

    Dash of soy sauce

    Last in goes the red pepper, lime leaves & holy basil.

    There you have it.

  14. #64
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    This is how the sweet & sour dish turned.

  15. #65
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    Quote Originally Posted by Marmite the Dog View Post
    I shall be making a Persian curry.

    Now, who shall I invite to taste it?
    Maybe next weekend....

  16. #66
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    Little Chuchok's Avatar
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    Quote Originally Posted by friscofrankie View Post
    Quote Originally Posted by Little Chuchok
    FF, do you know how to cook a Geang Hunglay ?(or however you spell it!!)
    you can't even spell it and want me to cook it???
    yep.

    Evey recipe I have found on the net is different.All over the show like a mad womans shite.

    BTW, a Rohde schollar I fvcking ain't,but I love my kai.(food in NZ speak)

  17. #67
    Somewhere Travelling
    man with no head's Avatar
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    Here's my second attempt at a homemade curry:



    It's a combination of: Thai chilis (from my avatar, just picked and dried in the sun), cinnamon, cloves, cumin, ginger, galangal, shallots, coriander seeds, curry powder, garlic, and shrimp paste. Now let's go see what I can make with it.

  18. #68
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    cinnamon, cloves,
    This is what's missing from every recipe I see for that Hungrai (sp?, yeah mee too) northern sty;le surry I swear i taste 'em in there but the recipes never show this.

  19. #69
    Somewhere Travelling
    man with no head's Avatar
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    Hangleh, Burmese style.

  20. #70
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    Quote Originally Posted by surasak View Post
    Hangleh, Burmese style.
    You say that up here it's a hangin offense fool. It's "Northern Style" to you fella
    And if you search for recipes you'll find about 10 different spellings. Only correct way to spell shit like that is with Thai script. I would never attept to pronounce most of the words I've seen transliterated. Maybe GoW can tell us how it's really spelled

  21. #71
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    This is how little larry spells it....

    Gaeng Hanglay with pictures and recipes from asia

  22. #72
    Somewhere Travelling
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    Quote Originally Posted by friscofrankie View Post
    Quote Originally Posted by surasak View Post
    Hangleh, Burmese style.
    You say that up here it's a hangin offense fool. It's "Northern Style" to you fella
    And if you search for recipes you'll find about 10 different spellings. Only correct way to spell shit like that is with Thai script. I would never attept to pronounce most of the words I've seen transliterated. Maybe GoW can tell us how it's really spelled
    Hence the reference to 'Burmese' style

    They get a bit upset about the time Burma occupied them, don't they?

    Here it is in Thai: ฮังเล

  23. #73
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    ^What is it Burmese then?

    The Thais are much better than the Burmese, dontcha know? Just ask 'em. My ol' kady hates Burmese style temples, "Why?"
    "Burmese mai dee"
    Sometimes I ponder, Just what the fuck've I let myself in for...

  24. #74
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  25. #75
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    but can you say it?

    The Burmese language, still sounds like a bunch mumbles and jumbles to me.
    BTW ~ That link, looks like a good recipe to start from.

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