This was made fresh and in the cooler in clear plastic Dixie cups with
lids on them. It's a paste made of lemongrass, galangal, turmeric (but
it's not really yellow), garlic, and lime leaves. I think that's all;
I'm too lazy to go upstairs and look right now. I bought the smallest
one, which contains about 8 ounces.

What to do with the stuff? Use it to marinate beef or chicken? Put it
in noodles? Or maybe a soup? Last time I was in Houston, DD took me to
a Thai restaurant and we had a dish called "Lard Prick" (don't snicker.)
That's what this stuff reminds me of, sort of, but without the peppers.

I don't know why I do this to myself.

Bob

In article >,
zxcvbob > wrote:

> This was made fresh and in the cooler in clear plastic Dixie cups with
> lids on them. It's a paste made of lemongrass, galangal, turmeric (but
> it's not really yellow), garlic, and lime leaves. I think that's all;
> I'm too lazy to go upstairs and look right now. I bought the smallest
> one, which contains about 8 ounces.
>
> What to do with the stuff? Use it to marinate beef or chicken? Put it
> in noodles? Or maybe a soup? Last time I was in Houston, DD took me to
> a Thai restaurant and we had a dish called "Lard Prick" (don't snicker.)
> That's what this stuff reminds me of, sort of, but without the peppers.
>
> I don't know why I do this to myself.
>
> Bob

Use it with some ground red pepper (or sambal oelek) and coconut milk
for slow-cooked beef: Rendang Daging. Yum (or should I say, _sedap_?)!
Probably needs some other spices (usually cinnamon/cloves, sometimes
cumin/coriander, ....)

zxcvbob wrote:

> This was made fresh and in the cooler in clear plastic Dixie cups with
> lids on them. It's a paste made of lemongrass, galangal, turmeric (but
> it's not really yellow), garlic, and lime leaves. I think that's all;
> I'm too lazy to go upstairs and look right now. I bought the smallest
> one, which contains about 8 ounces.
>
> What to do with the stuff? Use it to marinate beef or chicken? Put it
> in noodles? Or maybe a soup? Last time I was in Houston, DD took me to
> a Thai restaurant and we had a dish called "Lard Prick" (don't snicker.)
> That's what this stuff reminds me of, sort of, but without the peppers.
>
> I don't know why I do this to myself.

I'd smear it on shrimp kabobs and grill them. Or stir it into chicken soup.

Bob

Bob Terwilliger wrote:
> zxcvbob wrote:
>
>> This was made fresh and in the cooler in clear plastic Dixie cups with
>> lids on them. It's a paste made of lemongrass, galangal, turmeric
>> (but it's not really yellow), garlic, and lime leaves. I think that's
>> all; I'm too lazy to go upstairs and look right now. I bought the
>> smallest one, which contains about 8 ounces.
>>
>> What to do with the stuff? Use it to marinate beef or chicken? Put
>> it in noodles? Or maybe a soup? Last time I was in Houston, DD took
>> me to a Thai restaurant and we had a dish called "Lard Prick" (don't
>> snicker.) That's what this stuff reminds me of, sort of, but without
>> the peppers.
>>
>> I don't know why I do this to myself.
>
> I'd smear it on shrimp kabobs and grill them. Or stir it into chicken soup.
>
> Bob

Perhaps the dish you had was actually called 'larb prik.' "Larb" is a
Thai form of salad made with chicken, pork, or shrimp, and "prik" is the
Thai word for their very hot peppers. Traditionally larb is a very hot
spicy dish. Here is a nice recipe for the chicken dish, "larbgai."

..5k ground chicken
2 Tbs sliced shallot
2 Tbs finely chopped spring onion
1/4 cup chopped mint leaves
3 Tbs khao koor (toasted rice powder-very important!)
2 Tbs ground Thai prik
3 Tbs lime juice
2-3 Tbs fish sauce

Serve with a good portion of fresh cabbage, and add green beans,
parsley, sliced radish, cucumber, & coriander leaves if you like.

Cook the chicken with 2 Tbs lime juice in a pan over moderate heat. Stir
until done. Transfer cooked chicken into medium mixing bowl. Add the
remaining ingredients, and mix well. Taste and season as desired. You
might want more or less ground prik and/or fish sauce, etc. Serve with
fresh vegetables (as above) and warm, freshly-steamed sticky rice

On Sep 24, 11:47*pm, zxcvbob > wrote:
> This was made fresh and in the cooler in clear plastic Dixie cups with
> lids on them. *It's a paste made of lemongrass, galangal, turmeric (but
> it's not really yellow), garlic, and lime leaves. *I think that's all;
> I'm too lazy to go upstairs and look right now. *I bought the smallest
> one, which contains about 8 ounces.
>
> What to do with the stuff? *Use it to marinate beef or chicken? *Put it
> in noodles? *Or maybe a soup? *Last time I was in Houston, DD took me to
> a Thai restaurant and we had a dish called "Lard Prick" (don't snicker.)
> * That's what this stuff reminds me of, sort of, but without the peppers.
>
> I don't know why I do this to myself.

You didn't buy any pork uteri?
>
> Bob

--Bryan

--Bryan wrote:
> On Sep 24, 11:47 pm, zxcvbob > wrote:

>> I don't know why I do this to myself.
>
> You didn't buy any pork uteri?
>> Bob
>
> --Bryan


I looked for it, but they didn't have any.

bob

zxcvbob wrote:
> This was made fresh and in the cooler in clear plastic Dixie cups with
> lids on them. It's a paste made of lemongrass, galangal, turmeric (but
> it's not really yellow), garlic, and lime leaves. I think that's all;
> I'm too lazy to go upstairs and look right now. I bought the smallest
> one, which contains about 8 ounces.
>
> What to do with the stuff? Use it to marinate beef or chicken? Put it
> in noodles? Or maybe a soup? Last time I was in Houston, DD took me to
> a Thai restaurant and we had a dish called "Lard Prick" (don't snicker.)
> That's what this stuff reminds me of, sort of, but without the peppers.
>
> I don't know why I do this to myself.
>
> Bob


I'd use it as a rub on pork tenderloin or chicken before grilling.
It would be nice in a pot of rice, also.

gloria p

On Sep 25, 8:16*am, zxcvbob > wrote:
> --Bryan wrote:
> > On Sep 24, 11:47 pm, zxcvbob > wrote:
> >> I don't know why I do this to myself.
>
> > You didn't buy any pork uteri?
> >> Bob
>
> > --Bryan
>
> I looked for it, but they didn't have any.
>
Some Asian market that is. Hmmph.

> bob

--Bryan

In article >,
zxcvbob > wrote:

> I don't know why I do this to myself.
>
> Bob

Because it's educational? <g>

I try to make myself try at least one new thing every time I visit the
Asian market...

Adventures in food!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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