THE NOODLES AND VEGETABLES
8 oz white longxu noodles
4 oz long beans, finely chopped
4 oz morning glory (water spinach) - ro, ughly choppe
1 1/4 cup bean sprouts
NAM PRIK SAUCE
10 shallots - finely sliced into rings
5 garlic cloves - finely chopped
1/2 cup dried split moong beans - soaked in, water for 6 hrs
2 coriander roots
1 tbsp red curry paste
1 1/4 cup coconut milk
2 tbsp light soy sauce
1 tbsp sugar
1 tbsp tamarind juice
1 tbsp lemon juice
1/2 tsp chili powder
1 kaffir lime, cut in half water
FRIED DRY CHILIS
2 large dried red chilis - coarsley chopped
1 oil, (reserved from above)
Directions
Heat 2 tbsp (30 ml) of the oil until a light haze forms, then fry
half the shallots and half the garlic until crispy brown. Drain and
set aside, keeping the oil for the Fried Dry Chilis.
Drain the moong beans, place in a mortar, pound well to form a paste
and set aside. In the mortar, pound together the coriander roots
with the remaining shallots and garlic until a paste forms, then set
aside. In a frying pan or wok heat the remaining unused oil, stir in
the red curry paste and cook. Add half the coconut milk, stirring
well, add the paste of coriander root, shallot and garlic and
thoroughly mix. Add in the moong bean paste and stir well. Add the
soy sauce, sugar and tamarind juice, lemon juice and chili powder,
stirring constantly. Put the two halves of the kaffir lime into the
mixture and continue to cook gently. Thin the remaining coconut milk
with the water then stir in to the sauce and boil. Simmer for 1
minute. Quickly stir in the crispy shallot and garlic mix and
immediately turn into a serving bowl. Save the remaining oil for the
side dish.
FRIED DRY CHILIS: Re-heat the oil and quickly stir-fry the chilis.
Turn into a small serving bowl. Serves three.
Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you
by Karen Mintzias
Servings: 3 servings
Nam Prik Curry Noodles (Kanom Jin Nam Prik) Recipe brought to you by Recipe Ideas
Categories: Thai
The History of Recipes
We can follow the history of `recipes` far back into the far past, at least as far as pharonic Egypt, and possibly even further. Interesting though that maybe, these, ancient cookbooks were just simple hieroglyphic or cunieform instructions for preparing meals.
Progressing into The time of the roman empire 25BC a roman called Apicius created a few scripts describing recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Aspicius also describes how the Roman cooks were skilled in the use of many different spices and herbs, including some familiar names for example basil, fennel and parsley. For the centuries that followed, the families of Europe competed with each other to serve the most extravagent meals, and as a consequence, cooks and their collection of recipes could command a high salary. Even so, it wasn`t until the 19th century that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, testing, and writing down recipes of the day. By the time we get to the 20th century, cookbooks were in high demand, mostly as a result of more people being able to read, more free time and having more money to spend. |
We hope you enjoy this Nam Prik Curry Noodles (Kanom Jin Nam Prik) recipe.
