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มันอร่อยมาก April 25, 2006

Posted by merp in Food.
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I cooked last night instead of Thursday. Our weeknights are getting very crowded, with puppy school, co-op shift, GEO meetings, etc. Today, Pictures! (Sorry everything’s so yellow–it’s our lighting.)

fishcurry
Fish curry, made with yesterday’s red curry paste. You will note that it is not red. This is because I used green chilis, as red chilis were not available. Perhaps this makes it a green curry. Or a green red curry.

padwoonsen
Pad woon sen. SO easy. And TASTY. Turns out the flavor is basically just fish sauce + oyster sauce and a couple other things. What makes this cookbook (Thai Home Cooking) so awesome is they very clearly and simply tell you the procedure, so you don’t end up with the tangled goo I often get with bean threads.

longbeans
Long beans in red curry paste with black Chinese mushrooms, leftovers from Aaron’s cooking last night. This is my favorite dish. The leaves you see are the kaffir lime leaves.

The problem with “ethnic” cooking, where you have to buy a lot of ingredients particular to one tradition, is you end up letting the excess spoil. What you gotta do, we decided, is eat within one ethnicity until it’s done. So if you buy a jar of kimchee, it’s Korean all week until the kimchee’s gone. I think it’s a plan.

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Comments»

1. Mickey - April 26, 2006

The problem with “ethnic” cooking, where you have to buy a lot of ingredients particular to one tradition, is you end up letting the excess spoil. What you gotta do, we decided, is eat within one ethnicity until it’s done.

Very good idea. I’ve been contemplating a similar plan myself.


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