Sunday, October 11, 2009
More Adventures in Cookery
This time, we tried a Thai stir fry, although with some omissions and substitutions (no baby corn or tamarind paste because we couldn't find any, and no bird's eye chilli because we don't like it.) It was nice, but very very hot. Can the members of the audience who actually know how to cook give me some advice? The recipe said to take 7cm of ginger, grated and squeezed, "and the resulting liquid reserved." Does that mean to just put the liquid in? Or just put the ginger in? Or do both? I'm wondering if that was the cause of the very intense flavour...
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3 comments:
I suspect that to reserve the liquid would mean to add the solids, and leave the liquid out.
Well done!
Rincewind is right. It means keep the liquid separate from whatever the solid is. It normally means that the liquid is put back in later but probably not in this case.
7cm of ginger is a lot. If it's too hot for your taste, and that's the only hot ingredient, then just use less. Proper Thai food, i.e. not europeanised, is pretty hot.
You should be able to find Tamarind paste and baby corn in an Asian supermarket. There's one down on Hopper St? in Mt Cook.
Thanks, will try that next time. There were also Kaffir lime leaves, which we shredded and added, but now I'm wondering if they're like bay leaves where you add them whole and don't eat them at all. Hmm. Cooking has got so many things that can go wrong!!!
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