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  1. #76
    Thailand Expat
    Little Chuchok's Avatar
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    It actually says 'burmese script'..I think.just got it aff a web site. I've tried listening to the Burmese before and I don't understand how they understand it.. trouble is, how would you know if they were speaking Burmese,karen or Mon???

    The recipe does look ok,but i would have thought that you would cook the pork for longer to tender it up a bit.It says it's from The Chiang Mai Cookery School and I'm sure they know a lot more than me though......

  2. #77
    Northern Hermit
    friscofrankie's Avatar
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    I just looked at eh paste recipe
    Good pork loin will cook up nice a tender quick; the cost of pork here I rarely buy anything else.

  3. #78
    Thailand Expat
    Little Chuchok's Avatar
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    ^Here's another one.

    Preparation time 30 mins to 1 hour
    Cooking time 1 to 2 hours
    If the movie doesn't play, you may need to download the free Flash plug-in. BBCi WebWise has a step-by-step guide to help you.

    Ingredients
    For the curry paste:
    3-8 dried hot red chillies, depending on hotness required
    2cm/žin cube fresh or 5 slices dried galangal or 2cm/žin fresh ginger
    2 sticks fresh or 2 tbsp dried sliced lemongrass
    90g/3˝oz shallots or onions
    10 large cloves garlic
    1 tsp shrimp or anchovy paste
    1 tbsp ground coriander seeds
    2tsp ground cumin seeds
    ˝ tsp ground turmeric
    You also need:
    875g/1>lb boneless pork, cut into 4cm/1˝in cubes
    1˝tbsp Japanese soy sauce (shoyu)
    3 x 2.5cm/1in cubes fresh ginger
    10-12 shallots or small pickling onions
    10-15 small cloves garlic
    2 or more tbsp tamarind paste or lemon juice
    2 or more tbsp dark brown sugar
    salt

    Method
    1. First make the curry paste. Put 250ml/8fl oz water into a small bowl and crumble the dried red chillies into it. If using dried galangal and dried lemongrass, add them to the water as well. Leave the dried ingredients to soak for 30 minutes.
    2. If you are using fresh galangal or ginger, peel and coarsely chop it. If you are using fresh lemongrass cut it into very fine slices crossways, starting from the bottom and going up the stalk about 15cm/6in, discard the strawlike top. Peel the shallots and garlic and chop them coarsely.
    3. When the dry seasonings have finished soaking, put them with their soaking liquid and all the other ingredients for the curry paste into an electric blender. If you are using fresh galangal or ginger or fresh lemongrass, add them to the blender now. Blend until smooth. This curry paste may be made ahead of time and even frozen.
    4. Next combine the pork, curry paste and soy sauce in a bowl and marinate for 30 minutes.
    5. Meanwhile, peel the ginger and cut it into very thin slices. Stack a few slices at a time together and cut them into matchstick strips. Peel the shallots and the garlic, leaving them whole.
    6. Put the pork and its marinade into a wide, heavy, preferably non-stick pan, set it over a medium-low heat and bring it to a simmer. Simmer gently for 15-20 minutes or until the meat starts to release its fat. Turn the heat to medium-high. Stir and fry for about 10 minutes or until the spice mixture begins to dry out and brown.
    7. Now add 450ml/15fl oz water, the ginger strips, the whole shallots and the whole cloves of garlic. Bring the mixture to a simmer. Cover and cook for 45 minutes or until the meat is tender.
    8. Add the tamarind paste or lemon juice and brown sugar. Mix and taste, adding more of each if you think you need it. Add salt if desired. Cook for another 2-3 minutes to allow the flavours to develop and mingle. Serve.

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