Newsgroup: it.hobby.cucina
Titolo: PING Allesandro - ricette!

hot chili sauces for grilled chicken
Nam Jiaow - Issan style
1/4 cup (60 mL) small Thai chiles, dry roasted  over moderate heat until
they are deep red and lightly  fragrant, but don't let them burn.
2 small red onions, chopped
garlic to taste (optional)
Pound to a smooth paste with a mortar and pestle
1/2 cup (120 mL) pla la (Issan fermented fish sauce), boiled with 1 cup
(240 mL) of water 'til reduced to 1/2 cup. Strain to remove bones. Mix with
chile-onion paste.
Add tamarind to taste. Start with one fresh or 1 Tbs (15 mL) of concentrate
or powder.
Taste if it is like Ubon Ratchathani!
[NOTE: Pla la is made by pickling Mud fish (Snakehead - Channa striata).
The fish is cleaned and cut into pieces, after which it is mixed with salt
and rice bran (dry roasted rice may be used instead of bran). The whole is
then left in a big jar covered with a weighted, tight-fitting wooden lid,
to ferment for a very long time, from six months to a year.
Here's a Snakehead recipe from Cambodia:
Trey toke kho ma-rit.
(Caramelized snakehead fish.)
      Caramelize snakehead fish(trey toke) with black pepper is delicious
      Khmer country food.
    * Ingredients :
          o 1 Tablespoon (15 mL)water
          o 1 Tablespoon of sugar
          o 1 Cup (240 mL) water
          o 2 Cloves garlic, minced
          o � Cup (120 mL) sugar
          o � Cup fish sauce
          o � Teaspoon (2 mL) salt
          o 1 Whole medium mud fish(trey toke),clean and cut steak size
          o � Teaspoon black pepper, or to your taste
    o 1 Stalk green onion, minced
    * Procedures :
      First make caramelized sauce by put 1 tablespoon (15 mL) of water and
      1 tablespoon of sugar in a pot or skillet that big enough to hold all
      ingredients. Cook and stir frequently till sugar turns dark brown
      color, immediately pour 1 cup water over caramelized sauce, stirs
      well.
      Add garlic, � cup sugar, fish sauce and salt, stirs well.
      Add fish and simmering in low heat, turns fish to other side during
      cooking couple time so both sides fish well coated with sauce.
      Cook till fish tender and sauce thicken.
      Top with green onion and black pepper.
Serve hot with rice.
Snakehead is something like catfish (basa?), but meaner and with bigger
teeth!]
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Jun's nam prik ma-kaum-pookem
20  fresh tamarind segments
30  fresh prik kee noo (little Thai chiles), stemmed
1 whole red onion
1/2  whole head fresh garlic
6 whole pickle crab (pookem)
2 table spoon (30 mL)  fish sauce
2 table spoon sugar
[Cut the tamarinds into one seed segments, putting them into salt water (1
Tbs to 3 cups or so), Then cut the segments in half and remove the seeds]
Put everything in the blender (make sure you take all the seeds from the
tamarinds out before you put in the blender!!!), then put it in a big bowl.
Add 2 Tbs of fish sauce and 2 Tbs of sugar...then taste it see if you like
it, If not you can add more fish sauce or sugar.
Serve with fresh vegetables like  cucumber, brocolli, cabbage etc...
Any questions, please contact Mom.
******************************
Jun's  Red Curry II (Nam Prig Gaeng Pet) (makes � cup (60 mL) or up to �
cup (120 mL) if ground with water)
Ingredients:
9 small dried red chiles
2 pieces kah (galangal)
2 pieces Kaffir lime rind
1/4 cup (60 mL) warm water
1 stalk lemon grass, bottom 6 inches only
2 tbs finely chopped garlic
1/4 cup finely chopped yellow onion
1 tsp (5 mL) shrimp paste
1/4 cup finely chopped coriander root or bottom inch of cilantro
Procedure:
1. Remove the stems and seeds from the chiles. Soak the chiles, kah and
Kaffir lime rind in the warm water at least 15 minutes. Drain, reserving
the water if you'll be using a blender later.
2. Chop the chiles, kah, Kaffir lime rind and lemon grass finely.
3. Combine all and pound in a mortar or grind in a blender, adding water as
necessary, to form a smooth paste.
*********************************
Jun's  Roasted Red Curry (Nam Prik Pao)
This is the authentic, traditional recipe. Reduce the amount of shrimp
paste if you want, but don't eliminate it. A very strong odor will develop
when you're frying the dried shrimp and shrimp paste, so either prepare it
when no guests are around or on an outdoor BBQ, in which case, put the wok
directly on the red-hot coals. It will keep up to six months in the
'fridge. The oil will rise to the top, so stir before using. Spread thinly
on toast, serve as a cocktail snack, side dish or dip.
Ingredients (makes 3 cups):
3 oz. (90 mL) wet tamarind or tamarind extract
1/2 cup (120 mL) granulated sugar
1/4 (60 mL) cup warm water
1/4 lb. (115 gms) dried Cayenne, Thai or hotter chiles
1 cup (240 mL) vegetable oil
1/2 cup finely chopped garlic
1 cup finely chopped yellow onion
1-1/4 cups (300 mL)dried shrimp
1/4 cup shrimp paste
Procedure:
1. Soak the wet tamarind in 3/4 cup (150 mL) warm water for 15 minutes,
then press through a sieve, getting all the pulp you can, including the
water. Scrape the outside of the sieve to get all the pulp. (skip this if
using the concentrate)
2. Place the tamarind solution and sugar in a saucepan, adding 3/4 cup warm
water if you use the concentrate). Bring to a boil and immediately remove
from heat. Let cool to room temp.
3. Remove the stems and seeds from the chiles and tear into pieces no
larger than 1" (25 mm) square. Heat a wok, add 1/2 cup (120 mL) oil and
swirl over surface. Stir fry the chiles over moderate heat until they are
deep red and lightly fragrant, but don't let them burn. Remove the chiles,
but not the oil, from the wok and set them aside in a bowl.
4. Add 2 more Tbs (30 mL) oil to the wok and stir fry the garlic 'til
lightly golden. Remove garlic, but not oil, and add it to the chiles.
5. Add another 2 Tbs oil to the wok and stir fry the onion 'til it's light
golden. Again, remove and add to chiles and garlic.
6. Add 1/4 cup (60 mL) more oil to the wok, add the dried shrimp and cook
for about 1 minute, then add the shrimp paste and stir fry 'til the color
is uniform and the strong odor has subsided, 1 or 2 minutes. Add all the
wok contents, including the oil, to the previously fried ingredients and
allow to come to room temp.
7. Place the fried ingredients, oil and tamarind mixture in a food
processor or blender and grind to a smooth paste, adding more oil if it
seems dry. Store in closed jar.
-- 
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families:  
https://www.woundedwarriorproject.org/
    Thank a Veteran!
Support Our Troops:   
http://anymarine.com/
   You are not forgotten.
Thanks ! !                 ~Semper Fi~                USMC 1365061

 Nam Jiaow - Issan style
Thank you so much Nick, i will read them later, i am Hurry for work
right now.
Thank you of the other recieps too, i was asking for plaa laa too in a
few eheh.
Story about Isaan in progress.
ale
Grazie mille Nick, le leggerò con calma dopo, sono di corsa per il
lavoro.
Grazie anche per le altre ricette, quella del Plaa Laa l'avrei
richiesta comunque (è a base di molti piatti dell'Isaan).
ale

[]
Jun says that if you shop for fish to make pla laa, buy the oldest looking
fish (over the hill) in the market, not the freshest.
Work? What's that? I retired over 11 years ago. I need a vacation!


 Work? What's that? I retired over 11 years ago. I need a vacation!
Lol. Anyway i have just finished the first part of the story, and let
me know if u need that i will try to translate parts of it in english
(i am not so good sorry).
Today i will paste the pictures and publish it later.
ale
Ho letto tutte le ricette, grazie mille per condividerle. Penso che
proverò a fare il pla laa solo in caso non si trovi niente di simile
in commercio.
E molte grazie per avermi fatto sapere cosa ho mangiato laggiù.
ale

 Jun's  Roasted Red Curry (Nam Prik Pao)
ok, got it.
thanks a lot.
ale

 Today i will paste the pictures and publish it later.
I'd like to see a few snippets of the story. Eat my SPAM to email me.
Ciao, paisan.


 thanks a lot.
"There is no love more sincere than the love of food." - G.B. Shaw
