Look at what I made this week.
(I'm working on photo's for an upcoming Thai Cookbook)


http://home.tampabay.rr.c...ilbeef.htm
1 pound ground beef
pinch of sugar (To taste)
1 tbsp Thai Fish Sauce (can be found any ANY asian supermarket). If you can't find it, you can substitue with half as much soy sauce (but it won't taste quite the same).
About 6 to 8 leaves of fresh Basil (Holy preferred, but Sweet Basil will do)
1 red bellpepper, 1 yellow (for color) / bellpeppers are optional
1 sweet onion (small or medium)
Chopped up Thai Red Peppers (preferred fresh, but you CAN use dired chillies if you half to)

In a large wok or frying pan, fry the onion in vegitable oil until softened and slightly gold.
Add beef and stir until the beef is half cooked. Add Fish sauce and sugar, and quickly stir fry.
Add bell peppers and chopped chilly. Stir fry for about 1 minute (you do not want the bell peppers to get too soft or to caramelize). Finally add basil leaves and stir fry for 1 minute.

Serve immmediately.

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[Edited 1/15/05 10:49am]

I wanna see what it looks like. Sounds tasty.

RipHer2Shreds said:

hmmm.

I've noticed some people can't see the pix I posted.

Here it is.
I took it just before the sun set.

http://home.tampabay.rr.c...ilbeef.htm

Mmmmmm. Tasty!

AsianBomb777 said:

That looks tasty.

AsianBomb777 said:

spot the spelling mistake.

Milty said:

I want some!!!!!

yum

gonna make this tomorrow for my friend Deer Eyes birthday feast


CHICKEN CURRY WITH CASHEWS

In this recipe adapted from Charmaine Solomon's Complete Asian Cookbook, ground cashews thicken the curry and give it a rich, nutty flavor. Both roasted and raw cashews work well, so use whichever you prefer.

1/2 stick (1/4 cup) unsalted butter
2 medium onions, finely chopped (2 cups)
2 large garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
3 tablespoons curry powder
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 (3 1/2- to 4-lb) chicken, cut into 10 serving pieces
1 (14.5-oz) can diced tomatoes
1/4 cup chopped fresh cilantro
3/4 cup cashews (1/4 lb)
3/4 cup plain whole-milk yogurt
Accompaniment: cooked basmati or jasmine rice
Garnish: chopped fresh cilantro

Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes. Add chicken and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, until chicken is cooked through, about 40 minutes. (If making ahead, see cooks' note, below.)

Just before serving:
Pulse cashews in a food processor or electric coffee/spice grinder until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.

Cooks' note:
Curry, without yogurt and cashews, can be made 5 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over low heat before stirring in yogurt and ground cashews.

Makes 4 to 6 servings.

Mach said:

U have one lucky husband, I tell you that much.

AsianBoi's Basil Beef





There's a Thai restaurant I love here in Sarasota. They have "Amazing Tofu" which is firm tofu soaked in coconut milk, fried, smothered in a mild peanut curry sauce, put over broccoli and rice, topped with scallions. omg
[Edited 1/15/05 20:28pm]

sweetserene said:

thevoid888 on Yahoo---we'll need to party sometime.

(I'm not talking about a kinky whips and chains party--I'm harmless)

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[Edited 1/15/05 20:29pm]

AsianBomb777 said:

AsianBoi777 said:

awww





thanx

AsianBoi777 said:

so he says.....

Phad kapao neua



Kinda, but without rice. Those peppers would be very expensive here though too, so I doubt that'd be typical Thai food.

Farang