Discussion
Stevenj214 said:
I'm cooking thai style next weekend. Will be doing either Green Thai Chicken Curry or Thai Style Salmon for main.
Looking for suggestions for a starter, dessert, and sides!
'Thai style'? I'm sorry, but what the fLooking for suggestions for a starter, dessert, and sides!
k does that mean? Green curry, although if well executed can be highly delicious, is the Thai equivalent of a Korma. As for Thai Style salmon, that could mean anything.Whatever you do, make it authentic, read up properly and don't use bought pastes or sauces.
The fact you have no idea what to do for starter or dessert means you haven't given it enough thought.
Harsh, but true.
Pferdestarke said:
'Thai style'? I'm sorry, but what the fk does that mean?
It "fk does that mean?king" means dishes cooked with thai flavourings.Pferdestarke said:
Whatever you do, make it authentic, read up properly and don't use bought pastes or sauces.
No, whatever I do, I'll try and make appetising for my guests, whether the pastes and sauces are shop bought or not.Pferdestarke said:
The fact you have no idea what to do for starter or dessert means you haven't given it enough thought.
The fact that I'm asking about it on here indicates that I'm still thinking about it.Pferdestarke said:
Harsh, but true.
That's a comment generally left by others if they feel the harshness is justified.In summary: you're a t
t.Pothole said:
Tom Yum Goong to start.http://www.thaitable.com/Thai/recipes/Tom_Yum_Goong.htm
RizzoTheRat said:
+1 on the Tom Yum, you can buy cubes that you disolve in water and then just need to add a little chicken, veg and chillis.
bint said:
Tom Yum soup and use the paste from Wing Yip - is what I do.
Can also get thai style prawn crackers from them (spicy and thicker than chinese).
Looks like i'll have a look at Tom Yum soup for starter then, thanks guys Can also get thai style prawn crackers from them (spicy and thicker than chinese).
I've seen a recipe for mango and sticky rice for pudding... anyone had it before?
yep, its good - although you could just make english rice pudding with pureed, sweetened mango and maybe a few lime leaves
for a starter, if you are comfortable deep-frying in a wok (and now is a great time to start if you havent before) you could just do some nice hot fried snacks with a chilli and vinegar dip. Pork balls, tofu (press the water out of it first with a plate on top), prawns, whatever.
for a starter, if you are comfortable deep-frying in a wok (and now is a great time to start if you havent before) you could just do some nice hot fried snacks with a chilli and vinegar dip. Pork balls, tofu (press the water out of it first with a plate on top), prawns, whatever.
How good are you at cooking?
ie - do you want to keep it simple, or a bit more complicated?
Both can be impressive.
Dishes are served small, all at the same time and never in the dish they are cooked in! For 4 there would be a soup, a curry, a stir fried/grilled or deep fried item and a salad served with rice and noodles. Followed by the dessert (if any!)
Tom Yum is so simple you really do not need a paste (and the pastes contain oil, which shouldn't be in the soup!)
Remember that having a knife on the table is bad manners!
Simple
Starter - Fish cakes, Tom Yum goong/kai (prawn or chicken), garlic prawns, stir fried mushrooms with ginger
Main course - Curry - Red chicken with aubergines or green beef with bamboo shoots or lamb mussaman; jasmine rice
Dessert - Gluay yang kamin (Grilled bananas with coconut milk & turmeric), Som Chum (mango with rambutans), watermelon sorbet
Bit more complicated
Starter - crying tiger, spring rolls, spring flowering chives with squid
Main course - Mussels with basil & lemon grass, Steamed sea bass with chilli & lime, Yum Nuah (Beef salad), Papaya salad, Pad thai, spicy minced duck & one of the curries above and jasmine rice
Dessert - Wun Bai Dtoei lea Gati (Pandanus & coconut agar-agar), quail eggs in ginger syrup, black sticky rice with egg custard
HTH
ie - do you want to keep it simple, or a bit more complicated?
Both can be impressive.
Dishes are served small, all at the same time and never in the dish they are cooked in! For 4 there would be a soup, a curry, a stir fried/grilled or deep fried item and a salad served with rice and noodles. Followed by the dessert (if any!)
Tom Yum is so simple you really do not need a paste (and the pastes contain oil, which shouldn't be in the soup!)
Remember that having a knife on the table is bad manners!
Simple
Starter - Fish cakes, Tom Yum goong/kai (prawn or chicken), garlic prawns, stir fried mushrooms with ginger
Main course - Curry - Red chicken with aubergines or green beef with bamboo shoots or lamb mussaman; jasmine rice
Dessert - Gluay yang kamin (Grilled bananas with coconut milk & turmeric), Som Chum (mango with rambutans), watermelon sorbet
Bit more complicated
Starter - crying tiger, spring rolls, spring flowering chives with squid
Main course - Mussels with basil & lemon grass, Steamed sea bass with chilli & lime, Yum Nuah (Beef salad), Papaya salad, Pad thai, spicy minced duck & one of the curries above and jasmine rice
Dessert - Wun Bai Dtoei lea Gati (Pandanus & coconut agar-agar), quail eggs in ginger syrup, black sticky rice with egg custard
HTH
Edited by ali_kat on Saturday 9th January 12:56
Pferdestarke said:
Stevenj214 said:
I'm cooking thai style next weekend. Will be doing either Green Thai Chicken Curry or Thai Style Salmon for main.
Looking for suggestions for a starter, dessert, and sides!
'Thai style'? I'm sorry, but what the fLooking for suggestions for a starter, dessert, and sides!
k does that mean? Green curry, although if well executed can be highly delicious, is the Thai equivalent of a Korma. As for Thai Style salmon, that could mean anything.Whatever you do, make it authentic, read up properly and don't use bought pastes or sauces.
The fact you have no idea what to do for starter or dessert means you haven't given it enough thought.
Harsh, but true.
Stevenj214 said:
Pferdestarke said:
'Thai style'? I'm sorry, but what the fk does that mean?
It "fk does that mean?king" means dishes cooked with thai flavourings.In summary: you're a t
t.Nick
ps. good luck with your meal, hope it goes well
My new fave - Beef Massaman:
Paste
10 dried red chillies, seeds removed
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp seeds from about 20 green cardamom pods
16 cloves
2" piece cinnamon stick
2 pieces blade mace
(All dry roasted and ground)
3 tbsp vegetable oil
1 onion, chopped
3 garlic cloves, chopped
1 tsp shrimp paste
1" cube of fresh root ginger, chopped
2 lemongrass stalks
1/4 tin coconut milk
(Blitz it all, adding the dry spices at the end)
Curry
3lb casserole steak
1 1/2 tins of coconut milk
6 cardamom pods
4" cinnamon stick
(everything in a pan with half the coconut milk and simmer for 2 hours)
3/4lb new potatoes
2 onions cut into 1/8ths
2 tbsp fish sauce
1 tbsp Tamarind concentrate
1 tbsp palm sugar
4oz peanuts
(Add everything to the pan - the mixed paste, the rest of the coconut milk, and the above bits and cook until the potatoes have softened)
Finish by mixing through a big bunch Thai sweet basil leaves, serve with Jasmine/co rice.
Paste
10 dried red chillies, seeds removed
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp seeds from about 20 green cardamom pods
16 cloves
2" piece cinnamon stick
2 pieces blade mace
(All dry roasted and ground)
3 tbsp vegetable oil
1 onion, chopped
3 garlic cloves, chopped
1 tsp shrimp paste
1" cube of fresh root ginger, chopped
2 lemongrass stalks
1/4 tin coconut milk
(Blitz it all, adding the dry spices at the end)
Curry
3lb casserole steak
1 1/2 tins of coconut milk
6 cardamom pods
4" cinnamon stick
(everything in a pan with half the coconut milk and simmer for 2 hours)
3/4lb new potatoes
2 onions cut into 1/8ths
2 tbsp fish sauce
1 tbsp Tamarind concentrate
1 tbsp palm sugar
4oz peanuts
(Add everything to the pan - the mixed paste, the rest of the coconut milk, and the above bits and cook until the potatoes have softened)
Finish by mixing through a big bunch Thai sweet basil leaves, serve with Jasmine/co
rice.
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