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Cooked by: Chef / Ethnicity: Thai cuisine / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 1 |
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Directions: 1. Mix all sauce ingredients (soy sauce, oyster sauce, sugar with pepper), and set aside.
2. Place oil in wok overo high heat, and when hot add the garlic in skin (which prevents burning) and fry for 5 seconds.
3. Dump all veggies on top of garlic, stirring until they are slightly softened but still crisp.
4. Add water, red chili, and sauce mixture, and add tapioca flour mixture until sauce thickens.
5. Remove from heat and serve with rice.
Comments: Note: A Vietnamese/Asian grocery will have Chinese flowering cabbage, tapioca flour, white soy sauce (which isn't white), oyster sauce, and other odd ingredients.
Other Note: You can use any veggies. Prep everything first. Helps to steam/nuke carrots first.
Style note: When adding veggies, slide them down the wok from your side. Prevents splashing.
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Thai panaeng curry paste (Chiang Mai)
1 Bunch(s) root of cilantro
1/2 (lower 1/3 only) lemongrass
1/2 Clove(s) garlic
1 Bunch(s) shallot
1/4 minced peel of lime
1/2 peeled, chopped galanga root
3 *** (or more) dried chili, red
1 pod cardamom
1 long green roasted (mild) chili
1 roasted mace
27/5000 Pound(s) roasted coriander
7/5000 Pound(s) salt
1/8 peppercorns
1/8 roasted cumin seeds |
Directions:
1. Combine the cumin seeds, black peppercorns, salt, coriander seeds, mace, cardamom, and long green pepper into the mortar and grind to powder (or in coffee grinder, but not sure how the long green pepper would fare.)
2. Add all remaining ingredients and pound using pestle and mortar until paste is smooth, no lumps. If using a blender, grind dry spices, then combine all in blender with 2 T water, and blend 3-5 minutes (till smooth). |
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