Posts Tagged ‘Curries’

* Pork and Shrimp Dipping Sauce with Crispy Rice Crackers

Posted on January 17th, 2015 by Linda. Filed under Appetizer, Cooking Method, Course, Cuisine, Deep Fry, Pork, Shrimp.


Khao Tung Na Tung.  A delicious mouthful.   I call it Super tasty Thai nachos.  Make this for your next Superbowl party.

Chef’s tip: Some Asian markets sell the rice crackers for Chinese Sizzling Soup, and all you have to do is just deep fry them.  Fry them just lightly till it puffs and rises to the top.  It should be fair and white, not golden.

½ cup coconut cream (top part of unshaken can of milk)
8 cloves garlic
5 coriander roots

1/2 cup coconut milk (reserve 2 Tablespoons for finishing)
1/2 lb ground pork
1/2 lb small shrimp, cut into small dice
2 Tablespoons fish sauce
2 Tablespoon palm sugar
1/4 teaspoon white pepper
A pinch of chili powder

1 shallot, sliced thinly
2 Tablespoons peanuts, crushed

Prepare the spice paste:  Using a mortar and pestle, grind the garlic and cilantro roots to a paste.  Set aside.

Preparing the sauce: In a separate pot, crack the coconut cream by heating the coconut cream on medium high till it begins to separate and a glossy sheen appears.  (If it does not separate, add a tablespoon of oil, preferably coconut oil)  Add spice paste and fry till fragrant and oil has separated, about 5-7 minutes.  Add coconut milk and bring to a simmer.  Add ground pork and break into tiny pieces.  Season with, fish sauce, sugar, pepper and chili.   Add shrimp and remove from heat.  The residual heat will cook the shrimp.  Toss in sliced shallots.  Transfer to a serving bowl and drizzle with the coconut cream to finish.  Serve with rice crackers.

Serves: 6

Rice Crackers

2 cups cooked rice

With wet fingers, take a handful of hot rice and gently spread on a clean silpat till it is about a quarter inch thick.  Run a pastry cutter to make 2X2 inch square marks.  Place in an oven 220F for 2-3 hours* until rice is crisp and firm.  Break into squares.

* You can also dry in the sun or use a dehydrator.

Frying the crackers:  Heat a pot of oil, about 2 inches deep.  When oil is hot, test with a wooden stick that bubbles appear.  Drop the crackers in and it should puff up and float.  Remove immediately and place on draining rack.





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* Thai Curry Crabs

Posted on January 17th, 2015 by Linda. Filed under Cooking Method, Course, Crab, Cuisine, Entree, Fish sauce, Stir Fry, Thai.



OMG, this is too good.  We made this in Thai class at Cavallo today.  With a sauce made from coconut milk, evaporated milk, eggs, oil and crab roe, it has to be nothing but velvety good to make up for the calories!

Chef’s tip:  The sauce is like making a bearnaise or hollandaise.  When you add the eggs in, it is crucial that you temper the eggs first by adding the hot liquid to the eggs, before whisking the tempered eggs back into the pot.  Once eggs are added, do not overcook or the egg will scramble.

2 cups coconut milk
½ cup evaporated milk
1 Tablespoon Maggi seasoning, or Braggs liquid amino
2 Tablespoons fish sauce
2 Tablespoons cup palm sugar

2 Tablespoons cornstarch mixed with 3 Tablespoons cold water

2 Dungeness crabs (2 ½ lbs each) – uncooked, cut into 6 pieces each

1/4 cup rice bran oil
5 cloves garlic, lightly smashed
1 small yellow onion, cut into thin strips
1 cup Chinese celery, cut into 2 inches sprigs
2 Fresno chili, seeded, cut into thin strips
1 Tablespoon turmeric powder
2 Tablespoons Madras curry powder
1 cup green onions, sliced into 2 inches strips

3 eggs, beaten
½ cup red chili oil

Cilantro for garnish

Preparing mise-en-place

Mix sauce ingredients together.  Set aside. Mix cornstarch with water; set aside.  Cut vegetables and place on baking sheet mise en place.   In a separate bowl, beat egg with red oil; set aside.

Preparing the crab
Ask your fishmonger to kill,  clean and cut the into 6 the crab, but you must cook it within 2-3 hours of killing. Pat dry shellfish. Include the crab roe.

Heat oil in wok.  Fry shellfish including crab roe till bright vermillion red and fragrant.  Remove crabs from wok.  Do not wash wok!   Using same wok, brown garlic with remaining oil till fragrant; about 1 minute.  Add onions, celery and fresno fry till slightly softened.  Add curry powder and turmeric powder and fry till fragrant.  Add the sauce ingredient mixture from your mise set,  then bring to a boil. When boiling, add cornstarch mixture and stir to thicken.  Taste for seasoning.

Ladle a few tablespoons of the hot sauce into the eggs-oil mixture, while whisking.  When eggs are tempered, then slowly add the eggs back into the sauce, while whisking till it thickens.  Add back the crab. Mix well.  Sauce should envelope the crab.   Cover to steam for 2 minutes under low heat.   Do not let the egg scramble.  Add in the green onions.  Toss.  Serve immediately with garnish of cilantro.

Serves: 6

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* Massaman Beef Curry

Posted on January 17th, 2015 by Linda. Filed under Beef, Braise, Cooking Method, Course, Entree, Thai.

massaman beef


This curry orignates from Southern Thailand and believed to from the Muslim population in that part of Thailand.   It is sweeter, and drier than most Thai curries, and has a distinctive peanut flavor.  It’s not very spicy.  And always made with beef because of its Muslim origins.  Amongst all the various types of Thai curries, the Massaman most resembles the curries of its neighbors, Malaysia and Indonesia, with its use of a combination of spice paste and dried spices, and a long stew.

Chef’s tip: If you have the time, you can skip the initial braising of the meat in stock, and directly braise the beef in the curry.  It will take longer and you will need half the liquid.  Reserve some coconut milk to finish.

2 lbs beef stew meat, cut into 1.5 nch cubes
1 quart beef stock
1 cup coconut milk
3 bay leaves
1 stalk lemongrass, smashed

Dry spices:
1 Tablespoon coriander seeds
1 teaspoon cumin seeds
5 cloves
1 cinnamon stick (about 2 inch each)
4 cardamon pods, seeds only
1/2 teaspoon nutmeg
1/4 teaspoon mace
1/2 teaspoon ground black pepper

Spice paste:
1 stalks lemon grass, white part only, cut finely
1 inch galangal, peeled, sliced
1 inch coriander roots
2 Tablespoons peanuts
6 Fresno chilies, deseeded
4 shallots, peeled
2 cloves garlic, peeled
1 Tablespoon Thai shrimp paste

3 Tablespoons rice bran oil

4 Yukon gold potatoes, cut into half
1 cup coconut milk
4 cardamom pods
2 bay leaves
1 teaspoon tamarind paste or  ¼ cup pineapple juice
1/4 cup peanuts, crushed
Salt, to taste
4 Tablespoons coconut sugar, to taste

Bring stock, coconut, bay leaf and lemongrass to boil.  Season with fish sauce.   Add beef and simmer for two hours.  Remove beef and reserve braising liquid.

Toast and dry fry the dry spices till fragrant.  When cool, grind into a fine powder.  Sieve.

In a food processor, grind lemongrass till fine, then add galangal, coriander roots and peanuts.  Pulse till ground.  Next add chilies and grind till combine.  Lastly, add shallots and garlic, and reserved dry spice mix and grind till a fine paste forms.  Add some water if needed to keep mixture turning.

Heat oil on medium high.  Fry paste till fragrant, red and oil has separated, about 5-7 minutes.  Add drained braised beef, potatoes, coconut milk, crushed peanuts, tamarind, bay leaf, cardamom pods, salt and sugar and lower heat and simmer partly covered on medium until beef is  fork tender and gravy has thicken, about 1 hour or more.  Stir occasionally to prevent sticking.   Add reserved braising liquid if needed if sauce dries out before beef and /or potatoes is tender.

When the gravy has mostly evaporated and a layer of oil starts to appear, taste for seasoning.  Add more fish sauce or sugar if needed.  Remove dry spices where possible. Cook until the sauce envelopes the meat.


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