Well he did leave ruins behind everywhere he went Egypt Cambodia
Stonehenge :-)

(- -)
=m=(_)=m=
RodS T2
Australia


Ozgirl wrote:
> 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.
>
>