Dining and Entertainment in ThailandWhat's new out on the town? Been anywhere good? Got a restaurant you want to recommend? Anywhere we should avoid going? Whether in Bangkok, or upcountry this forum is dedicated to everyday eating, drinking, and nocturnal entertainment.
Sponsored by : Oh My Cod! British Cafe. Khao Sarn Road.
__________________
.
This'll be 20 years old come this October and it still sounds brilliant... To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Yellow curry: Mainly contain potatoes and chicken. A watered down fish version is popular in the south.
No, you've got your head completely wrapped around here. Yellow curry (pong carree) is what Thais consider an "Indian"-style curry. Not exactly Indian but pleasent enough.
Gaeng Som (your so-called watered down SOuthern fishy version), is totally different and contain shrimp paste, tamarind and either prawns or seabass. Can't stand the stuff.
Quote:
Originally Posted by DJ Pat
Red curry: A unique taste of hot basil spice and coconut milk (yawn) which goes best with pork or chicken. A thicker stir-fried version with green beans and chicken on the bone (or pork) is a bit spicier and contains a bit of a kick, and tends to be a bit oily.
Panang curry: A brown coloured peanut curry usually contains pork and basil leaves and has a unique, tasty flavour unlike any of the traffic-light curries. Great with rice and omlettes again.
I was under the impression that these two were one and the same.
__________________
LDMA - Ajarn Forum Admin
I like ajarn.com. It is a fun place. I was going to get out my list of great grievances, grandiose gripes, grand groans, grave grumbles and my granduer of grating grim grisly grime, but I won't, because I can't stop growing with the gruesome gritty grubby and grotesque grin.
Isn't Mussaman curry an Indian curry brought by the Sikhs to the Malays and thence into Thailand?
Quote:
mussaman curry paste (krueng kang mussaman):
Milder in flavour than any of the pastes defined by their colour, this curry paste owes its origins to India. It is usually based on dried chillies and contains coiander and cumin.
Some good recipes for the basic curry pastes on this site.
__________________
The free man thinks about nothing so little as death; his mind is focused upon life, not upon death. I always feel a bit sad when I see someone who thinks that the purpose of life is something other than living.
For me it depends what I feel like. I like thai food alot. Indian curry is so much more flavorful though with all those spices. Lets not forget about the Nan -Wow!
I went out and bought a cookbook on indian cooking and even made the curry myself a few times. I bought the cardamom and the rest of the spices at an indian shop plus a mortar and pestal to grind all the herbs ( I grind them to powder form so they liquify). I even had to buy a special butter for indian cooking (forgot the name of it). I had to marinate the curry for a day before cooking it (they suggest this in the book). It was damn good. Wow. I cheated on the Nan though! - bought it from a shop
__________________
Welcome to the Land of Confusion........
Last edited by traveler2; 16th November 2006 at 10:05.
Gee is the butter (where it's melted or something....what you call it???) I think mate.
__________________
Riddle me this brother can you handle it
Your style to my style you can't hold a candle to it
Equinox symmetry and the balance is right
Smokin' and drinkin' on a Tuesday night
It's not how you play the game it's how you win it
I cheat and steal and sin and I'm a cynic
Matt....can you please clarify how you clarify butter PWEASE?
And quickly as I want to go home!!!
__________________
Riddle me this brother can you handle it
Your style to my style you can't hold a candle to it
Equinox symmetry and the balance is right
Smokin' and drinkin' on a Tuesday night
It's not how you play the game it's how you win it
I cheat and steal and sin and I'm a cynic
Riddle me this brother can you handle it
Your style to my style you can't hold a candle to it
Equinox symmetry and the balance is right
Smokin' and drinkin' on a Tuesday night
It's not how you play the game it's how you win it
I cheat and steal and sin and I'm a cynic
I don't know how you clarify butter but it is used for frying as it has a hiher melting point. The trick to making a good indian curry is to fry the spices first - not throw them in afterwards like your average British housewife's attempt.
I have to agree with Zehner on the chicken jalfrezi (although I still hold a grudge against you for red-carding me).
I had indian food cooked by an Indian girl in the UK and that was good too.
P.S. I think chop suey, although invented in the late 1950's in America, was invented by a Chinese person so you can't really count that as an American invented dish
No, you've got your head completely wrapped around here. Yellow curry (pong carree) is what Thais consider an "Indian"-style curry. Not exactly Indian but pleasent enough.
Gaeng Som (your so-called watered down SOuthern fishy version), is totally different and contain shrimp paste, tamarind and either prawns or seabass. Can't stand the stuff..
Yellow curry is "Gaeng liang gai" (chicken) and the Indian style curry you mention is NOT their Indian style, that's another type that has lentils and other stuff in it. I used to eat that as a kid!!
__________________
Find me urinating in public somewhere if you want me. To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.
Gee is the butter (where it's melted or something....what you call it???) I think mate.
You are right buddy! Gee it is. I also forgot to mention in my post I used yogurt in the curry too. Damn good. I think it was better than the restaurant since it was all made with fresh ingredients. It came out better than the restaurant. I was proud of myself on this feat!
__________________
Welcome to the Land of Confusion........
Last edited by traveler2; 16th November 2006 at 10:08.
