fatmanyash

heres one of the first thai curry recipes i learnt when i trained a long while back in baan thai at the oberoi.
Prakob Samnaruen the Thai master chef, taught me this one,after wards we had inputs from Chef Chandok.and over the course of many thai restaurant visits, planting of kaffir lime trees in Pune, Trinidad, and now in New Zealand, im getting closer.

ok after fluffing around , lets get down to business

• green curry paste- (yes its great to think you can make your own, but mae ploy, nam jai, cock , arroy-d will go outta business then)-15- 25  gms , more if you like it spicier, and stronger. be warned
• oil- 5 ml
• sugar- 5 gms or more depending on how much fire u want burning in your mouth.
• fish sauce, or nam pla as its called in thailand.- can be substitued with salt, for non fish eaters, but then the curry paste does contain shrimp paste too.- to taste, this serves as the salt in the curry
• chicken stock- 100 ml
• thai pea eggplant- a few , cos they are quite bitter, also can add some regular eggplant those are good cubed.
• kaffir lime/citrus hystrix/ bai makroot- a few leaves, dont use the dried ones they are no good, if not fresh then use frozen.
• sweet basil/ocimum basilicum/bai ho ra pha- fresh leaves – a few.
• coconut milk powder to make about 250 ml of coconut milk or a good canned one,
• chicken meat cut into strips/slices- 200 gms
• optional- thai chili - 1 sliced, trust me you wont want more than 1 
• optional vegetables- slices of carrots, mushrooms, etc, if you want 
• optional coriander leaves and stems- to give a brighter green colour and some fresh herb flavour

the process of transforming these to some yum  thai curry.

1. heat oil add curry paste, sir fry a little, then add chicken stock, lime leaves, fish sauce,sugar , coconut milk and simmer.
2. Add the eggplant and the chicken and bring to a boil. One  can add more or less coconut milk/cream depending on how thick you want your curry to be. Its also one reason ,why i prefer to use coconut milk powder. Add vegetables at this stage too, if at all.
3. Taste for seasoning, add more sugar if you feel that its too hot, but the green curry is always the hotter one.
4. Tear the basil leaves and add them in. Add also the coriander paste , for the extra green-ness. Serve with steamed jasmine rice, or sticky rice.

Ingredients:
9 egg yolks
150 gms. maida
¼ spoon nutmeg powder
400 gms. sugar
600 ml coconut milk
Butter or ghee for greasing

Method:

Take the coconut milk in a bowl and dissolve sugar in it thoroughly. Now
beat the yolks into this mixture well and then put the flour into this
liquid mixture and blend it will. Don?t let the granules to form from
the flour. Now sprinkle the nutmeg powder. Keep it aside. Pre-heat the
oven. Take a round non-stick baking bowl (cake tray) and grease the base
with ghee or butter. Take half cup of batter and put on this. Bake this
batter only for 10 minutes and then put off the fire. Cool it. Grease
the cooled layer with ghee or butter again put another half cup of
batter. Now bake this with the grill fire for ten minutes. Periodically
turn the bowl in the oven for browning it evenly. Remove it out cool it
and again follow the same step like before till the batter finishes.
After the last layer is over, cool it well and then turn it upside down
and cut it.

Culinary Regards,

Chef Dillu ’92
Down Under.

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*Reply author:* Andre 87
*Replied on:* 12/30/2006 08:51:13
*Message:*

I’ll vouch for Dilraj’s recipes I I have ” eaten the pudding” – scrumptuous

Improvement on Bebinca (Maria has perfected this and I have yet to taste
a better one)

Make the batter 24 hrs before and let all the flavours permeate (in the
fridge). Then strain the next day. For baking use a copper bottomed
(thick bottomed) vessel for the Bebinca. First layer cook on stove on
low flame – no need of oven at all. This cooks the bottom then brown the
top in salamander/grill. this is the frst layer. Grease with ghee then
second layer. Now you only cook brown the top each time for each layer.

Important: Bebinca is a *layered* pancake and just like pancakes each
layer should be soft, not gooey soft but juicy soft in the centre but
well browned (caramelised)on top). This is important for taste as well
asd for presentation as then you get the clear demarkation of each
layer. Nothing worse than B that is a glutenous sludge with a caramel
toffey one colour – it just tastes like fat uncooked coconut pancake and
is a disgrace to my Goan and Mangalorean ancestors.

shamelessly plagiarized and copy pasted from our catcol site .
forgive me , but the good recipes are for the greater good of mankind, eat eat eat .

in my humble opinion as a consumer, i think that macleans is a better mouth wash than listerine.

why?

cos i used macleans before then went and bought a bottle of  listerine, and 

lo and behold, i found that i preferred the taste of macleans, over listerine which burns ( even though i bought the less burning kinda thing). and has a better aftertaste etc.

so once i finish this btl of listerine, im gonna use only macleans.!!!

• eggs -2 nos
• sugar- 220 gms
• flour- 110 gms
• dark cocoa pdr-120 gms
• baking pdr-10 gms
• vanilla essence – little
• milk- 160 ml
• butter -150 gms
• chocolate chips – optional, and depends on you really!!!- but abt 100 gms is good.

process

1. sieve together the flour, cocoa, and baking pdr.
2. cream butter and  sugar till light , fluffy and creamy.add  eggs till they are incorporated.
3. add the milk, and stir in the flour.
4. put in greased  cupcake moulds, and bake at 190 C, 375 F, for 15-18 mins till they are done.
5. eat slightly warm with a  nice vanilla ice cream.

1. besan flour/chick peas flour- 100 gms
2. buttermilk-three times by volume approximately 275 ml
3. asafoetida/hing- pinch
4. turmeric-pinch
5. sugar-5 gms
6. salt- 3 gms

whisk all the ingredients together. cook over a very low heat till starts to thicken to dropping consistency rather like a pound cake batter. the next part is crucial. you have to use greased flat trays to spread the mixture out very very thinly, and let it cool down.

then you roll from one end to another like a swiss roll. till you have cylinders abt an inch in diameter. cut in 3/4 inch lenghts and hold.

then temper with

1. oil-5 ml
2. mustard seeds-2 gms
3. asafoetida- pinch
4. curry leaves- 1sprig, and top with
5. grated coconut- to top , as much as you like
6. chopped coriander.

you can  serve this with my green chutney, recipe lying around somewhere on the blog.

• deep dark chocolate , the darker the “betterer”-50 % cocoa content ++ is sexier-285 gms

• eggs – 3 whole
• castor sugar- 270 gms
• flour 45 gms
• cocoa , bitter, and dark again-85 gms
• butter -185 gms
• nuts – if u like them then u can add some, of any kind chopped

process of making the thing.

1. melt the butter and chocolate together.
2. sift the flour, cocoa,and add the chopped nuts to it.
3. whisk eggs and sugar till thick and fluffy. add in the butter, and choc mix.
4. fold in the flour, and nut thing, and bake at 375 F, 175 Deg C for about 25-30 mins. it should be tested, to see that it doesnt get too dry.
5. end result shld be nice and gooey like a propah brownie. cool down and dont share with any body.

• carrots- 500 gms,
• cauliflower- 1.2 kgs
• turnips/swedes-500 gms

for the tempering, masala

• mustard oil-100 ml
• fennel seeds- 5 gms
• mustard seeds  -3-4 gms little less than 1 tsp.
• black pepper crushed-20 gms
• jaggery/brown sugar/raw sugar- 200 gms or so, depends on taste
• cumin whole- 5 gms
• coriander powder- 20 gms
• asafoetida- 1 gms
• red chilli powder- 25 gms
• ginger  peeled and chopped- 20 gms
• raisins – sometimes( u add if u want)
• salt – lots.
• vinegar – natural is good .

method

1. Clean and cut the vegetables- carrots into batons, or large chunks, cauliflower into florets, and turnips into wedges.The idea is to achieve minimum wastage.roast in an oven till half dehydrated.
2. Heat oil, add the mustard seeds, crackle, them add cumin,fennel,ginger, red chilli powder, asafoetida.
3. add the jaggery and some vinegar, to form a kind of thickish gravy.
4. chuck in the rest of the ingredients,check for salt, and u are more or less done.
5. add the vegetables, and then put in glass jar, with a screwtop lid.
6. let mature for a month or so before u eat.
7. enjoy with parathas stuffed with potatoes, just like i first did with amyt bhatias grannys pickle..!!!

this recipe owes a lot to le petit fleur de liban, M.ibrahim hadla, from the lush green mountains of lebanon.

yes, came out pretty good, even tho, we used a not so great fish.but this recipe is great for cooking even a not so great fish.the following recipe will serve 4 , if served on its own with some salad and rice, or upto 10 if u have a huge spread .

1. Whole fish – 1kg cleaned , and gutted , scaled, and washed with cold water. ideally use a fish like snapper, or grouper. but, any fish shld work. fresh is best, and minimal amt of bones ideal.if u are fussed abt bones, thenuse fillets, but just not the same.
2. fresh lemon-1 nos
3. onions peeled- 250 gms
4. bell peppers -150 gms or abt 1 good sized one.
5. chopped tomatoes – 400 gms can, or fresh abt 750 gms.
6. cumin pdr- abt 10 gms
7. coriander pdr- abt 20 gms
8. olive oil- pomace abt 20 gms, aand extra virgin abt 10 gms
9. fresh garlic – lots of it. atleast 35- 40 gms
10. fresh flat leaf parsley- lots.
11. fresh coriander – lots
12. salt and peppper to taste
13. roasted or fried pine nuts- to garnish, but not essential, just adds to the stuff clogging up ur arteries, and makes the fish even more tasty.

• umm now make the sauce first.
• saute chopped onions, garlic, in pomace, till lightly borwned. then add the bell peppers,cumin, coriander pdr, and tomatoes.
• simmer till thick,and pizza sauce consistency.
• pat fish dry, squeeze lemon, and salt and pepper on it.
• put in deep roasting pan, or ovenabale container ,and pour the sauce over the fish.
• cook at 350 deg F or 160 C, till half done.
• sprinkle with lots of fresh herbs , chopped, and the pine nuts,a nd the extra virgin olive oil
• finish to cook in the oven.
• serve with steamed rice, saffron rice, cuban bread, baguette, whatever u want to soak….up the oily rich sauce
• TAA DDAAA..

• 500 ml cream heat and add crushed lemongrass stems abt 5 .
• mix 6 egg yolks with 60 gms sugar and add the hot cream mix whisking well
• Divide into ramekins or oven proof ceramic bowls. then heat in a water bath for abt 25 mins at 300 F, has an amazing refreshing flavour. tastes even better if you let the lemongrass infuse for longer.
• chill overnight.then top with some brown sugar and dried lemongrass powder. caramelise with a blow torch or under a hot grill, in the oven,till it starts to get all nice and brown, and voila, ur done.

1. cous cous- 200 gms
2. stock to cook the cous cous-roughly double, also some stock for this and that.
3. onions peeled and chopped- 100 gms
4. garlic cloves crushed and chopped – 5 gms
5. saffron strands – 3-4 microwave for abt 15 seconds and soak in water
6. chilli flakes-pinch
7. olive oil- 20 ml , some pomace  and some extra virgin. the pomace to cook, and a final few drops of the extra virgin for the flavour.
8. vegetables cut in chunks- zucchini, potato, aubergine, bell peppers.tomatoes, cauliflower. these are just a guide, use whats fresh and in season.- abt 250 gms in total.
9. tomato paste- 2 tbsp
10. thats it really. u can also add some of the preserved lemon to the cous cous. but thats up to individual tastes. the recipe to make preserved lemons shall follow at some stage or the other.
11. fresh herbs- parsley, is good, basil can be fantastic, in Lil bits.maybe some marjoram.

• heat  the pomace olive oil, add garlic, onions, and saute saute add tomato paste and chili flakes and  hold. now 2 ways to go ahead.
• either you roast the vegeables in an oven and add or u blanch in oil, and add, all depends on which direction yr heart decides to take, burst the arteries, or not soo much.oh the tomatoes dont fry pls.
• then add some stock to the sauteed mix and simmer with the vegetables.add the saffron.hold.
• heat some more stock up and add the couscous. and some extra virgin olive oil this time. add just enough to cover up the cous cous, and let it soak in the stock. take off the fire and over and keep. stir through with a fork, and hope that you haven’t over cooked it.
• serve the cous cous with the vegetables on the side the juice of the vegetables should be nice and reddish , and little bit oily  u know just luscious..yeah yeah thats the way forward.