[CH] chiang mai curry noodles

Rael64 (z42dkm@yahoo.com)
Sun, 19 Oct 2008 07:37:01 -0700 (PDT) 

Well hell, after all that rambling about the recipe, I checked the importfoods.com website and damned if the recipe up isn't different from the one I printed off long ago and use, which explains why I thought I was leaving out lots of stuff doing it 'my way'; the original recipe has fewer ingredients.  The two recipes are wildly different versions, if not simply different recipes.  Go figure.  I guess I've two choices: 1) this "version" is the Really Authentic one, or 2) this "version" happens to use more ingredients carried by the vendor.  Hmm.  I suppose there is #3: this version is different from the other, but if you, white American boy, knew that "khao soi" really meant something as distinctive as "nam prik" then you'd know that it's a curry sauce which can be made via various recipes, with various ingredients, and as long as there is "curry" and it's "saucy" (behave!), then khao soi, baby.

Also, as long as tasty, who gives a phuck about capitalistic pigs and all that?  Did I lose you all? Sigh.

I suppose I should post the recipe I've been using.  Probably have already, but whathehell.

Here 'tis:

---
Chiang Mai Curry Noodles, "Khao Soi"

4 ounces rice noodles
1 tablespoon chopped garlic
1 tablespoon red curry paste
1/2 cup coconut milk
4 ounces ground pork
1 cup chicken stock
1 tablespoon curry powder
pinch of turmeric powder
2 tablespoons fish sauce
pinch of sugar
teaspoon lime juice

Method: soak noodles in room-temperature water for 15-30 minutes then drain for use.  Bring a pan of water to a rolling boil, then place the noodles in a wire basket or strainer and dip the noodles in the water for a few seconds (no more), and then drain them and transfer them to the serving plate.

In a work, heat the coconut milk and then stir in the curry paste until the aroma is brought out and a thin film of oil separates out, then add the garlic and stir fry for about 30 seconds.  Add the remaining ingredients except the pork, and stir until the sauce thickens slightly.  Add the pork and continue to stir until the meat is cooked through.

Pour sauce over noodles.

Garnish with spring onions, sliced shallots, and lime wedges.
===

I use sliced pork.  I also use about 8 ounces of noodles but keep everything else the same.  Sugar = brown sugar.  Obviously, green or even yellow curry paste is groovy.  I have used garam masala in lieu of the curry powder.

BTW, I found another recipe that I have not cooked before, but it calls for pickled cabbage, which excites me (figuratively speaking)(well...).  I like that this one does not call for curry powder but instead is simmered with some whole spices in it.  I'd leave out the foul fowl and sub my standard: pig.  I might even cut it in to large chunks so as it can all simmer for a good half hour.

Okay, really wasting the day away here...gonna switch to sage tea, by damn.

Ah, you might wish to see that other recipe, yes? (dumbass)

http://www.north-by-north-east.com/articles/06_04_3.asp


Peace, Hendrix, and Chiles.......
Rael64

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