Phat Phrik Khing

[Biz Cochito]

Read it for the alliteration, make it for the taste!


http://www.seriouseats.com/recipes/2016/03/phat-phrik-khing-with-tofu-long-beans-dry-fry-thai-curry-vegan-recipe.html

Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry)
J. KENJI LÓPEZ-ALT

INGREDIENTS
6 dried guajillo, California, or pasilla chilies, stemmed and seeded (45g)
6 medium cloves garlic, roughly chopped (30g)
2 medium shallots, peeled and roughly chopped (60g)
2 to 6 red Thai bird chilies (to taste), roughly chopped
1 large bunch cilantro stems (about 1 ounce; 30g), roughly chopped
3 fresh or dried makrut lime leaves (see note above), hard central stem
removed and discarded, leaves roughly chopped
1 stalk fresh lemongrass, bottom 3 to 5 inches only (40g), tough outer
leaves removed and discarded, tender core thinly sliced
1 (1-inch) knob galangal, peeled (see note above)
1/2 teaspoon (2g) freshly ground white or black pepper
Kosher salt
3 tablespoons (45ml) vegetable oil or coconut oil
1 (12-ounce; 340g) block firm tofu, cut into 1- by 1- by 1/2-inch
squares, pressed firmly between paper towels
1 pound (450g) green beans or long beans, trimmed and cut into 1
1/2-inch lengths
1 tablespoon (14g) sugar
1 tablespoon (15ml) soy sauce
Steamed jasmine rice, for serving

[Roy]

You call that FOOD...ahahahahahahaha
====

[Cindy Hamilton]

I sure do. This recipe makes me want to go out for Thai food, or
at least use the jar of Thai roasted chile paste that I've got at
home.

Cindy Hamilton

[Biz Cochito]

You rant about anti-bullying posts and then a purely food-based one
comes in and THIS is what you reply with!

I hope you have some idea what an ASS this makes you look like with all
your accusations about the pending "death" of this group.

[Biz Cochito]

That Thai Kitchen curry paste is outstanding stuff.

And I will again sing the praises of:

http://www.gourmetgarden.com/en/product/106/lemongrass-stir-paste

It's OK to use a good processed product, and this is one of the very
best taste-wise.

[Roy]

That posting was for YOUR benefit asshole, so you can see how annoying YOUR follow-up postings are to others.
Get STUFFED!!!!
=====

[Biz Cochito]

You flamed yourself roy boy, and I mean a total self immolation.

Nice work, HYPOCRITE!

[cshenk]

Biz Cochito wrote in rec.food.cooking:

Humm! The biggest thing I noticed (other than looks yummie) is the rice
proportion is smaller than standard asian would use. It would be more
50/50 from what I have experienced. Maybe though there was lots of rice
under the mound of bean/tofu.



--

[Biz Cochito]

I had not even noticed that.

It's neat to share a Vegan recipe that has real flavor though.

[cshenk]

Bruce wrote in rec.food.cooking:

> On Wed, 27 Apr 2016 18:45:24 -0500, "cshenk" <csh...@cox.net> wrote:
>
> > Someone wrote in rec.food.cooking:
> >
> > <http://www.seriouseats.com/recipes/2016/03/phat-phrik-khing-with-to
> > fu-long-beans-dry-fry-thai-curry-vegan-recipe.html>
>
> (snip)

>
> > Humm! The biggest thing I noticed (other than looks yummie) is the
> > rice proportion is smaller than standard asian would use. It would
> > be more 50/50 from what I have experienced. Maybe though there was
> > lots of rice under the mound of bean/tofu.
>

> I wonder what those texmex chillies do in a Thai dish. I guess I can
> leave them out and just add as much Thai chillies as we can handle.

I think I would try then and see what happens, then try again thai
types and see the difference?


--

[Cindy Hamilton]

Possibly, but why should we care what a standard Asian would use? I
rarely eat more than 1/2 cup of rice at a meal, and that only about
once a month.

Cindy Hamilton

[Biz Cochito]

On 4/28/2016 3:08 AM, Bruce wrote:

>>> Humm! The biggest thing I noticed (other than looks yummie) is the rice
>>> proportion is smaller than standard asian would use. It would be more
>>> 50/50 from what I have experienced. Maybe though there was lots of rice
>>> under the mound of bean/tofu.
>>
>> Possibly, but why should we care what a standard Asian would use? I
>> rarely eat more than 1/2 cup of rice at a meal, and that only about
>> once a month.
>

> Well, if you're interested in a Thai dish, you could start with the
> authentic version and then tweak that. Rather then start with a
> Mexican interpretation with less rice and added texmex peppers.
>
It's A Vegan recipe for Pete's sake - you kvetch even when you get a
post that's right up your alley.

Sheesh.

[cshenk]

Bruce wrote in rec.food.cooking:

> It's not that I insists that much on authenticity, but I also couldn't
> get those texmex peppers here.

We are growing some this year (hopefully, planted at least).



--

[cshenk]

Cindy Hamilton wrote in rec.food.cooking:

Nothing wrong with your lesser use but the item may seem 'too hot'
because it lacked the bland rice backing in every mouthful that was
normal to it.

--

[Cindy Hamilton]

Ah. That explains it. I never mix my rice with the other food. It's
a bite of the stir-fry, then a bite of plain white rice. Or six bites
of stir-fry then one bite of rice.

Cindy Hamilton

[Gary]

Cindy Hamilton wrote:
>
> Ah. That explains it. I never mix my rice with the other food. It's
> a bite of the stir-fry, then a bite of plain white rice. Or six bites
> of stir-fry then one bite of rice.

That's interesting. I do like to keep a bit of plain rice on the side
but most of it will be mixed with my stir-fry. I do like a good amount
of stir-fry to the rice though...maybe about 50-50 mix.

[Brooklyn1]

I'm not a fan of plain rice, I like fried rice/pilafs... if I want
rice I'll boil some plain white rice and shove it in the fridge for
making fried rice the next day, and I'll make a lot because fried rice
freezes well. Even when I eat at Chinese restaurants I tell them to
hold the white rice. When the Chinese take outs include those
containers of white rice I toss them in the trash, it's not enough to
do anything with and I won't feed it to critters, it's pure starch
with no redeeming food value.
Mostly I do pilafs with left over meats and lots of veggies.

[Cindy Hamilton]

Well, everybody's different. I love the taste of plain white rice and
generally don't like my food to "touch". Yeah, I'm like a 5-year-old. :)

I had lunch at a Thai restaurant today. As good as the gai pad prik phaow
was, I made sure that my last bite was a forkful of plain rice.

Cindy Hamilton

[cshenk]

No problem! And eat it any way you like of course! It just may be
hotter tasting than the recipe was intended is all.

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