Thread: Favourite Recipes

"Ozgirl" <[email protected]> wrote:
> "Nick Cramer" <[email protected]> wrote in message
> news:20120104192830.858$[email protected]..
> > "Ozgirl" <[email protected]> wrote:
> >> "Nick Cramer" <[email protected]> wrote in message
> >> > "Ozgirl" <[email protected]> wrote:
> >> >> [ . . . . ]
> >> >> Sure I like salmon in any way
> >> >
> >> > Jun just found whole salmon at $4.99(US) a pound. I asked her to
> >> > make
> >> > some
> >> > like Thai Pla Doog Pad Ped, which is Crisp-fried catfish in a hot
> >> > curry
> >> > sauce. Maybe make some pan-fried fillets, smoked or gravlax, too.
> >>
> >> What an incredible price! Salmon here is at least $24 per kg, good
> >> stuff
> >> over $30.
> >
> > Probably the same here, Jan. This was in an advertisement for a local
> > mexican supermercado. I suspect they're farmed Pacifics. Jun is going
> > to
> > check for better salmon at a seafood market.
>
> At that price I would be buying some and using it to check the quality.
> Surprisingly some good stuff comes at a low price from time to time. $5
> per kg chicken breasts I got last week were 100% better than the $11
> ones I bought the week before.

Well, Jun bought some, but I'll have it tomorrow, as I opted to finish the
leftover beef marrow bones and pork soup tonight.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~

"Nick Cramer" <[email protected]> wrote in message
news:20120104225948.630$[email protected]..
> "Ozgirl" <[email protected]> wrote:
>> "Nick Cramer" <[email protected]> wrote in message
>> news:20120104192830.858$[email protected]..
>> > "Ozgirl" <[email protected]> wrote:
>> >> "Nick Cramer" <[email protected]> wrote in message
>> >> > "Ozgirl" <[email protected]> wrote:
>> >> >> [ . . . . ]
>> >> >> Sure I like salmon in any way
>> >> >
>> >> > Jun just found whole salmon at $4.99(US) a pound. I asked her to
>> >> > make
>> >> > some
>> >> > like Thai Pla Doog Pad Ped, which is Crisp-fried catfish in a
>> >> > hot
>> >> > curry
>> >> > sauce. Maybe make some pan-fried fillets, smoked or gravlax,
>> >> > too.
>> >>
>> >> What an incredible price! Salmon here is at least $24 per kg, good
>> >> stuff
>> >> over $30.
>> >
>> > Probably the same here, Jan. This was in an advertisement for a
>> > local
>> > mexican supermercado. I suspect they're farmed Pacifics. Jun is
>> > going
>> > to
>> > check for better salmon at a seafood market.
>>
>> At that price I would be buying some and using it to check the
>> quality.
>> Surprisingly some good stuff comes at a low price from time to time.
>> $5
>> per kg chicken breasts I got last week were 100% better than the $11
>> ones I bought the week before.
>
> Well, Jun bought some, but I'll have it tomorrow, as I opted to finish
> the
> leftover beef marrow bones and pork soup tonight.

If she uses it for Thai Pla Doog Pad Ped let us know how it turns out.
I'd like the recipe regardless, when you have time.

"Ozgirl" <[email protected]> wrote:
> "Nick Cramer" <[email protected]> wrote in message
> > "Ozgirl" <[email protected]> wrote:
> >> "Nick Cramer" <[email protected]> wrote in message
> >> > "Ozgirl" <[email protected]> wrote:
> >> >> "Nick Cramer" <[email protected]> wrote in message
> >> >> > "Ozgirl" <[email protected]> wrote:
> >> >> >> [ . . . . ]
> >> >> >> Sure I like salmon in any way
> >> >> >
> >> >> > Jun just found whole salmon at $4.99(US) a pound. I asked her to
> >> >> > make
> >> >> > some
> >> >> > like Thai Pla Doog Pad Ped, which is Crisp-fried catfish in a
> >> >> > hot
> >> >> > curry
> >> >> > sauce. Maybe make some pan-fried fillets, smoked or gravlax,
> >> >> > too.
> >> >>
> >> >> What an incredible price! Salmon here is at least $24 per kg, good
> >> >> stuff
> >> >> over $30.
> >> >
> >> > Probably the same here, Jan. This was in an advertisement for a
> >> > local
> >> > mexican supermercado. I suspect they're farmed Pacifics. Jun is
> >> > going
> >> > to
> >> > check for better salmon at a seafood market.
> >>
> >> At that price I would be buying some and using it to check the
> >> quality.
> >> Surprisingly some good stuff comes at a low price from time to time.
> >> $5
> >> per kg chicken breasts I got last week were 100% better than the $11
> >> ones I bought the week before.
> >
> > Well, Jun bought some, but I'll have it tomorrow, as I opted to finish
> > the
> > leftover beef marrow bones and pork soup tonight.
>
> If she uses it for Thai Pla Doog Pad Ped let us know how it turns out.
> I'd like the recipe regardless, when you have time.

She's already told me that the bones are too big, so if she tried to crisp
them the skin and flesh of the fish would burn. So, she'll have to remove
the bones and fry them separately.

Meanwhile, here's the recipe for the curry sauce:

Nam Prik Gang Ped

9 dried little red Thai chiles (prik kee noo)
2 pieces galanga
2 pieces Kaffir lime (makruet) rind
1/4 cup warm water

1 stalk lemongrass, bottom 6" (15 cm) only

2 Tbs finely chopped garlic
1/4 cup finely chopped yellow onion
1 tsp shrimp paste
1/4 cup finely chopped coriander root

1. Remove the stems and seeds from the chiles. Soak the chiles, galanga and
Kaffir lime rind in the warm water for at least 15 minutes. Drain and
reserve the soaking water.

2. Chop the chiles, galanga, Kaffir lime rind and lemongrass finely.

3. Combine all ingredients and pound to a smooth paste in a mortar and
pestle or in a blender (If you use a blender, you may need to add a little
of that reserved soaking water to aid in grinding). Discard unused soaking
water.

Lasts 2 weeks in the fridge, 6 months in the freezer. Use it wherever you'd
like some flavorful heat!

You'll need three times this amount for 1 kg of fish.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~

"Nick Cramer" <[email protected]> wrote in message
news:20120105011708.147$[email protected]..

> Nam Prik Gang Ped
>
> 9 dried little red Thai chiles (prik kee noo)
> 2 pieces galanga
> 2 pieces Kaffir lime (makruet) rind
> 1/4 cup warm water
>
> 1 stalk lemongrass, bottom 6" (15 cm) only
>
> 2 Tbs finely chopped garlic
> 1/4 cup finely chopped yellow onion
> 1 tsp shrimp paste
> 1/4 cup finely chopped coriander root
>
> 1. Remove the stems and seeds from the chiles. Soak the chiles,
> galanga and
> Kaffir lime rind in the warm water for at least 15 minutes. Drain and
> reserve the soaking water.
>
> 2. Chop the chiles, galanga, Kaffir lime rind and lemongrass finely.
>
> 3. Combine all ingredients and pound to a smooth paste in a mortar and
> pestle or in a blender (If you use a blender, you may need to add a
> little
> of that reserved soaking water to aid in grinding). Discard unused
> soaking
> water.
>
> Lasts 2 weeks in the fridge, 6 months in the freezer. Use it wherever
> you'd
> like some flavorful heat!
>
> You'll need three times this amount for 1 kg of fish.
>

Thanks Nick, what could be a substitute for yellow onion?

"Ozgirl" <[email protected]> wrote:
> "Nick Cramer" <[email protected]> wrote in message

> > Nam Prik Gang Ped
> >
> > 9 dried little red Thai chiles (prik kee noo)
> > 2 pieces galanga
> > 2 pieces Kaffir lime (makruet) rind
> > 1/4 cup warm water
> >
> > 1 stalk lemongrass, bottom 6" (15 cm) only
> >
> > 2 Tbs finely chopped garlic
> > 1/4 cup finely chopped yellow onion
> > 1 tsp shrimp paste
> > 1/4 cup finely chopped coriander root
> >
> > 1. Remove the stems and seeds from the chiles. Soak the chiles,
> > galanga and
> > Kaffir lime rind in the warm water for at least 15 minutes. Drain and
> > reserve the soaking water.
> >
> > 2. Chop the chiles, galanga, Kaffir lime rind and lemongrass finely.
> >
> > 3. Combine all ingredients and pound to a smooth paste in a mortar and
> > pestle or in a blender (If you use a blender, you may need to add a
> > little
> > of that reserved soaking water to aid in grinding). Discard unused
> > soaking
> > water.
> >
> > Lasts 2 weeks in the fridge, 6 months in the freezer. Use it wherever
> > you'd
> > like some flavorful heat!
> >
> > You'll need three times this amount for 1 kg of fish.
> >
>
> Thanks Nick, what could be a substitute for yellow onion?

Strong onion flavor! Brown onion? White onions? Red? Not Walla wallas or
Vidalias, I wouldn't think!

When buying onions, go for ones that feel heavy in your hand and firm.
Avoid soft onions or ones that have a sharp oniony odor before peeling.
These are indications that the onion is old. Except for sweet onions, all
these onions can be stored for several weeks in a cool, dark pantry or
cupboard.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~

"Nick Cramer" <[email protected]> wrote in message
news:20120105025203.550$[email protected]..
> "Ozgirl" <[email protected]> wrote:
>> "Nick Cramer" <[email protected]> wrote in message
>
>> > Nam Prik Gang Ped
>> >
>> > 9 dried little red Thai chiles (prik kee noo)
>> > 2 pieces galanga
>> > 2 pieces Kaffir lime (makruet) rind
>> > 1/4 cup warm water
>> >
>> > 1 stalk lemongrass, bottom 6" (15 cm) only
>> >
>> > 2 Tbs finely chopped garlic
>> > 1/4 cup finely chopped yellow onion
>> > 1 tsp shrimp paste
>> > 1/4 cup finely chopped coriander root
>> >
>> > 1. Remove the stems and seeds from the chiles. Soak the chiles,
>> > galanga and
>> > Kaffir lime rind in the warm water for at least 15 minutes. Drain
>> > and
>> > reserve the soaking water.
>> >
>> > 2. Chop the chiles, galanga, Kaffir lime rind and lemongrass
>> > finely.
>> >
>> > 3. Combine all ingredients and pound to a smooth paste in a mortar
>> > and
>> > pestle or in a blender (If you use a blender, you may need to add a
>> > little
>> > of that reserved soaking water to aid in grinding). Discard unused
>> > soaking
>> > water.
>> >
>> > Lasts 2 weeks in the fridge, 6 months in the freezer. Use it
>> > wherever
>> > you'd
>> > like some flavorful heat!
>> >
>> > You'll need three times this amount for 1 kg of fish.
>> >
>>
>> Thanks Nick, what could be a substitute for yellow onion?
>
> Strong onion flavor! Brown onion? White onions? Red? Not Walla wallas
> or
> Vidalias, I wouldn't think!
>
> When buying onions, go for ones that feel heavy in your hand and firm.
> Avoid soft onions or ones that have a sharp oniony odor before
> peeling.
> These are indications that the onion is old. Except for sweet onions,
> all
> these onions can be stored for several weeks in a cool, dark pantry or

I think that would be brown. We don't have Walla Wallas or Vidalias that
I have ever heard of.

"Ozgirl" <[email protected]> wrote:
> "Nick Cramer" <[email protected]> wrote in message
> > "Ozgirl" <[email protected]> wrote:
> >> "Nick Cramer" <[email protected]> wrote in message
> >
> >> > Nam Prik Gang Ped
> >> >
> >> > 9 dried little red Thai chiles (prik kee noo)
> >> > 2 pieces galanga
> >> > 2 pieces Kaffir lime (makruet) rind
> >> > 1/4 cup warm water
> >> >
> >> > 1 stalk lemongrass, bottom 6" (15 cm) only
> >> >
> >> > 2 Tbs finely chopped garlic
> >> > 1/4 cup finely chopped yellow onion
> >> > 1 tsp shrimp paste
> >> > 1/4 cup finely chopped coriander root
> >> >
> >> > 1. Remove the stems and seeds from the chiles. Soak the chiles,
> >> > galanga and
> >> > Kaffir lime rind in the warm water for at least 15 minutes. Drain
> >> > and
> >> > reserve the soaking water.
> >> >
> >> > 2. Chop the chiles, galanga, Kaffir lime rind and lemongrass
> >> > finely.
> >> >
> >> > 3. Combine all ingredients and pound to a smooth paste in a mortar
> >> > and
> >> > pestle or in a blender (If you use a blender, you may need to add a
> >> > little
> >> > of that reserved soaking water to aid in grinding). Discard unused
> >> > soaking
> >> > water.
> >> >
> >> > Lasts 2 weeks in the fridge, 6 months in the freezer. Use it
> >> > wherever
> >> > you'd
> >> > like some flavorful heat!
> >> >
> >> > You'll need three times this amount for 1 kg of fish.
> >> >
> >>
> >> Thanks Nick, what could be a substitute for yellow onion?
> >
> > Strong onion flavor! Brown onion? White onions? Red? Not Walla wallas
> > or Vidalias, I wouldn't think!
> >
> > When buying onions, go for ones that feel heavy in your hand and firm.
> > Avoid soft onions or ones that have a sharp oniony odor before
> > peeling.
> > These are indications that the onion is old. Except for sweet onions,
> > all
> > these onions can be stored for several weeks in a cool, dark pantry or
>
> I think that would be brown. We don't have Walla Wallas or Vidalias that
> I have ever heard of.

They're both sweet onions, which is why I advised against them for this
recipe.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~