Posted on 12/29/2019 2:19:44 PM PST by Jamestown1630
The picture above is of King Chulalongkorn (Rama V) who ruled Siam from 1868 to 1910. He was a great modernizer and reformer, and is still beloved in the memory of the people of Thailand. Included in his many reforms were the ending of slavery and forms of indentured service in Siam; ending the practice of prostration; and clarifying and systematizing issues of land ownership. This photo of him cooking on his porch is still displayed in many Thai homes and businesses today.
I’ve only eaten in a Thai restaurant once, but had a wonderful dish of duck seasoned with Thai Holy Basil. This is different from the basil that we generally know, and is even different from what is known simply as ‘Thai Basil’; it has a much more spicy and peppery flavor. If you can’t find the ‘Holy’ basil in your local ethnic store, you can order it online (dried forms are even available); or use regular basil – the result won’t be the same even with the dried kind, but the dish should still be very good. Here is a short discussion on the different types of Thai Basil:
https://www.spiceography.com/thai-basil-vs-holy-basil/
And here is a recipe that seems very similar to what I enjoyed in the restaurant:
https://www.epicurious.com/recipes/member/views/thai-basil-duck-50031764
The picture above is of a traditional Thai mold used to create a little hors d’oeuvre called ‘Kratong Tong’, also known as ‘Golden Cup’, and the mold is similar to the rosette or timbale irons that we use to create pastry shells for similar 'little bites'. Here, from Import Food, purveyors of Thai foods, ingredients and cookware, is a recipe for Thai Kratong Tong:
https://importfood.com/component/yoorecipe/recipe/19-golden-thai-pastry-cups-kratong-tong
(I have no relationship with 'Import Foods', but have very much enjoyed some of their products and their website.)
-JT
I’ve found Ina Garten’s recipes very reliable, too.
In a roundabout way, I recently discovered the Dutch fingerstyle guitarist Eltjo Haselhoff. Here is his arrangement of ‘Auld Lang Syne’ -
(and Happy New Year to All!)
https://www.youtube.com/watch?v=asYyzeQAK3M
I hadn’t thought of that - we’ve only ever used timers for our Christmas lights. Good idea.
ING 4 slices Pullman loaf, Virginia baked ham, 1 1/2 c Gruyere/Parm, Dijon.
METHOD layer on sheetpan, oven-toasted slices Pullman bread, Dijon, ham slice, Gruyere,
add 2nd toasted bread slice then cheese sauce, more Gruyere; bake 5 min. Broil lightly/topping bubbly.
SERVE topped W/ sunny side egg; dressed greenery on the side.
CHEESE SAUCE whisk on low 2 tb ea melted butter/flour, adding hot milk; cook/thicken;
offheat, add s/p/pinch nutmeg, 1/2 c grated Gruyere, 1 1/2 c Parm.
Dad was in the Navy and when he was home on leave, he loved to make breakfast for his girls (Mom, Me & Baby Sis).
His specialty was a, ‘One-Eyed Connely’ which was toast with an egg cooked in the middle...and an ELABORATE story about how ‘One-Eyed Connely’ lost his eye; a different story every time.
We thought no one was smarter, or a better cook, than our Dad, LOL! :)
I’ve seen her cookbooks, but have never picked one up. I will now, thanks! :)
Nice family story.
Happy New year to everyone!
This is a good recipe to make for a crowd. You add the meatballs at the end.
https://www.seriouseats.com/recipes/2016/01/slow-cooker-thai-chicken-meatball-recipe.html
THAI CHILI PASTA / PEANUT SAUCE
PEANUT SAUCE Mix cup smooth p/butter, 1/4 cup soy sauce, 3 tea chili paste, 2 tb br/sugar,
2 juiced limes, 1/2 cup hot water, minced gar/cl, tea ea rice vinegar, grnd ginger, 1/2 tea sesame oil.
ASSEMBLY Layer on plate cooked thin spaghetti, sliced cooked chicken, blanched carrot slivers,
water chestnuts, chp cilantro. Pour sauce over; toss to coat.
SERVE topped with cilantro and chp peanuts, bean sprouts.
THAI ICED TEA
DO AHEAD BTB 4 c water; add cup thai tea mix (or 4 black tea bags). Add 3/4 c sugar; gently stir/dissolve.
Gently boil 3 min. Steep offheat 30 min minimum; then cool. The more concentrated the tea, the better the final taste.
W/ Thai tea mix, strain out tea leaves. Set aside to cool.
W/ black tea bags, LIFTOUT tea bags and set tea aside to cool. Can do to here early in day, then fridge/chill.
ASSEMBLY Layer in glass filled w/ ice, 3/4 chilled Thai tea mix. Top off w/ HnH,
(or coconut milk, whole milk, low-fat milk or sweet/cond/milk). Stir and serve.
Lo-carb. Makes about 25 tablespoons. Doesn't freeze well.
MANDARIN ORANGE SESAME DRESSING OR DIP
Blend on high speed 30-45 sec til emulsified. 1/3 cup Polaner sugar-free
orange marmalade, 1/2 tsp cayenne, 1/4 tsp ground ginger, 1/4 tsp
gar/pwder, 1/4 c white vinegar, 2/3 c oil, 2 tb soy sauce, 3 tb sesame oil,
2 tb granular Splenda (or fave sweetener).
Makes about 25 tablespoons. Per Tablespoon: 70 Cals; 7g Fat; trace Protein; 1.5g Carbs; trace Dietary Fiber; 1.5g Net Carbs
JAPANESE GARLIC FRIED RICE / serves 4-6
METHOD Heat pan smoking hot. Add 3 tbl canola oil; heat shimmery. Add 4 minced gar/cl; fry til fragrant. Add 6 servings cooked Japanese short-grain rice, tea chix bouillon powder; toss well. Add 2 tbl soy sauce/coat rice evenly.
SERVE in bowls sprinkled with chp nori, bonito flakes, chp green part scallion.
My favorite ‘cool’ Thai thing is the popsicle made in the old-fashioned popsicle maker. Import Foods sells this, and someday I MUST have one, for parties.
(Just the process and demonstration would engage and entertain people, and be a great conversation-starter, It seems like the family churning of ice cream that my husband remembers fondly from his childhood):
https://www.youtube.com/watch?v=fuf0Y_8y3aM
Be nice to have those flavors-——but its so work-intensive-——and storing that baby would be a problem.
We always make room for the things that give us pleasure :-)
(I guess all of our individual pleasures are somewhat idiosyncratic...)
NO-COOK ORIENTAL STIR-FRY SAUCE
Combine/shake well in lidded quart jar: 1/3 cup Argo® Corn Starch 1/2 cup Karo® Light Corn Syrup 2 cups chicken broth
1/2 cup ea soy sauce, dry sherry 2 tb cider vinegar tb minced garlic teaspoon grated fresh gingeroot 1/2 tsp red pepper flakes.
To use in your favorite stir-fry:
Place tb oil, pound of sliced uncooked meat or seafood into heated pan. Cook/stir 2-3 min. Add 6 cups fresh sliced vegetables,
stir/cook 4-5 min. Shake jar of stir-fry sauce well; pour in 2 cups. Stir constantly, simmer a minute. Serve 4 with rice or noodles.
BFL
PREP Butter 9x13" baker; parchment bottom/sides, leaving inch overhang on long sides.
FILLING melt/stir on low 2 cups semi/choco/chips, 14 oz can sweet/cond/milk 3-5 min. Offheat, stir in 2 tsp vanilla; cool to room temp.
ASSEMBLY Press 1/2 half pkg bought (or homemade) chocolate chip cookie dough into baker; spread evenly w/ cooled chocolate filling.
Top with small dollops cookie dough; OK if chocolate not completely covered. Lightly brown top 350 deg 20-25 min; cool completely.
Liftout w/ parchment handles.
SERVE cut into 32 bars.
Well, it was a lot harder when you had to go out and find and kill it, before you could grill it.
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