I thought you were going to say you ran amok in Cambodia

Alan S wrote:
> Was "Thai Curry Lunch"
>
> On 29 May 2008 19:55:30 GMT, Nick Cramer
> > wrote:
>
>> ankalime > wrote:
>>> On May 28, 9:40=A0pm, Nick Cramer > wrote:
>>>> FBG 80. Before lunch 97. Lunch was very spicy Green Curry with Fish
>>>> Balls (Thai Gaeng Ki Wan Pla Bot) followed by 12 blueberries. One
>>>> hour PP BG 112=
>>>
>>> Ooooohh..... curry.... I love Thai food. I used to meet a friend for
>>> lunch at a little Thai place every week back in the day.
>>> Unfortunately there is none to be had where I live now.
>>>
>>> There was red snapper in red pepper sauce and basil.... and my
>>> favorite, panang beef... and satay with cool cucumber slices... and
>>> tom kha gai... *sigh*.
>>>
>>> And how lucky are you, to be able to enjoy such treasures in your
>>> own home! You two are welcome to visit us anytime.
>>
>> Thanks, Cindy. You can make your own. Do you have my wife's recipes?
>>
>> http://sqwertzme.googlepages.com/JunThai.htm
>
> Hi Nick, and all
>
> I had Amok in Cambodia and loved it. When I looked at Thai
> Haw Mok in your wife's list the Thai equivalent seems quite
> different. So I'll try that shortly.
>
> In the meantime I did some searching on the net, found a
> variety of recipes, and modified them to ingredients in my
> pantry.
>
> This was the first attempt and came out quite tasty,
> although I need to perfect the art of making the cabbage
> parcels without splitting the leaves. Next time I may try
> serving it in coconuts, as I had it in Siem Reap (see the
> third photo):
> http://loraltravel.blogspot.com/2008/03/cambodia.html
>
> It's a work in progress, as I'll keep experimenting with
> proportions and I'm open to improvement suggestions.
>
> Ingredients
>
> Serves Two
>
> 1 smallish Garlic clove
> 1 small onion
> Hot chili to taste (optional, I used a tiny bit of a
> birdseye)
> 1 piece peeled ginger, about 2cm (3/4")
> 1 piece of lemongrass, about 5cm (2")
> 1/4 tspn turmeric
> 1/2 teaspoon paprika
> 1 tbsp Thai fish sauce
> 1 heaped tbsp coconut cream powder
> 2 tspn Splenda
> water as needed
>
> Fillets, approx 200-250gms(8-10 oz) of white fish (cod,
> haddock, dory or similar - I used Nile Perch)
>
> Sufficient banana leaves or outside cabbage leaves to make
> four parcels.
>
> Substitutions can be made - root galangal for ginger,
> coconut milk for the powder and water, sugar for splenda
> (subject to your meter), a coconut shell for the leaves etc.
>
> Salt and pepper to taste - be careful, the fish sauce is
> quite salty and there is already heat in the ginger and
> chili. However, I always add a grating of pepper in any
> turmeric dish as they complement each other.
>
> Chop the dry ingredients except the onion and crush, adding
> one at a time, in a mortar and pestle or just do the lazy
> thing and dump the lot in a food processor. Add the spices,
> fish sauce, coconut powder (or coconut milk) and just enough
> water to form a watery thin paste and mix well. Chop the
> onion by hand and add it last to add some texture.
>
> Transfer the mixture to a small saucepan; rinse out the
> mortar with a little extra water to get all the mix and add
> that to the saucepan. Bring it to a slow simmer and cook,
> stirring when needed, for a few minutes until thickened to a
> sauce consistency that "blobs" off the spoon, not too runny.
> In the meantime, steam or simmer the cabbage leaves until
> they are soft, and set them aside until the sauce is ready.
> If using banana leaves, cut into 20cm (8") squares.
>
> Cut the fish fillets into small chunks and place 1/4 of the
> fish in each leaf. Pour sufficient sauce over each fish
> portion to thoroughly coat them, reserving the remaining
> sauce. Fold the leaves into secure parcels (that's where I
> had fun:-)
>
> Steam the parcels for about an hour. Two parcels is a serve.
>
> Just before serving (usually served with rice, that's up to
> you and your meter) re-heat the reserved sauce, slit the
> centre of each parcel open and spoon the sauce on top.
>
> When I try the coconut shell alternative instead of leaves,
> I'll add the fish to the sauce with a little extra water and
> simmer until done. Using that method I may add a few more
> veges (broccoli, cauli, green onions, capsicum[peppers] etc)
> to the finished product at the simmer stage, then transfer
> to the coconut when done. Of course, you could just use a
> soup bowl:-)
>
> The dish served in Siem Reap was the consistency of a thick
> soup. For the leaves version I made it thicker.
>
> Rough numbers per serve, with cabbage:
> Calories 100
> Protein(g) 18
> Fat(g) 2
> Carbohydrate(g) 7
>
>
> Cheers, Alan, T2, Australia.