Crab penang anyone

[El Gibbon]

Had never tried this one before. Pretty simple and straight forward.

Ingredients:
cooked and picked crab (blue runners)
carton of coconut milk
some penang paste
sugar
bi mak guud (sp?)
touch of corn starch




bi mak gruud



picked crab meat



reduce coconut milk



add penang paste... (see note at end re. paste)

mix paste into coconut milk thoroughly



add crab meat



add a tablespoon or so of sugar... to taste



add a touch of corn starch



stir well, while simmering cut bi mak guud



Chop bi mak gruud coarsly.



stir well and simmer about a minute.



Plate along with some curried Sea Bass (below)



Serve with steamed rice...



Yummy.

A note of caution, every area of the country makes the Penang curry paste differently. You really need to experiment to decide on amount used.

This one was a little hot, we could have used a lot less paste. Chantaburi paste is quite a bit stronger than that found in Bangers.

E. G.

[kingwilly]

looks good - but can u tell me wot is bi mak guud? or what i could substitute for it ?

[stroller]

I think another spelling is Bai Makrut.

[ChiangMai noon]

I dislike bai magrut.
i find the taste way over powering.

it's kaffir lime by the way wily.

[El Gibbon]

stroller, as I've mentioned in the past my attempts at phonetic Thai SUCK!

Kaffir lime it is....



E. G.

[kingwilly]

great - thanks fellas!

[dirtydog]

Oh Dear, I have steered clear of recipes that use kaffir lime as I didn't know where to buy it or what it was in Thai, well I thought I had steered clear of it, seems that we have 3 of these tree's/ bushes in our back garden and I eat it quite regulary, suppose it could be time to learn what all the rest of the plants are out there.

[friscofrankie]

Just in case anyone misunderstood it's Kaffir Lime leaf! DD you can buy it in any supermarket or fresh market. The leaves look like lemon leaves with two sections long the center stem. The inner one is rounded the outer typical shape of citrus leaf.
I tend to agree with CMn on the flavor, it is excellent in some dishes.; I usually leave it out of most of my curries though.

[dirtydog]

Many years ago I bought a cd with 1 million recipes on, a lot of the recipes called for "Liquid Smoke" to be added, I assumed that these were just joke recipes, early this year I learnt that liquid smoke is just BBQ sauce