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Topic: Exploring the Asian food market - need international help!  (Read 3281 times)
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smrfchic
« Reply #10 on: January 01, 2006 04:25:59 PM »

You can also use it in Tom Kha Gai (Chicken Coconut Soup).  That's my personal favorite of all the Thai soups, :-D

hmmmm...it's 2:40 am, I'm home, and I've got coconut milk, limes, galanga and some chicken broth...
got a recipe, sadie?

Hmmmm... I can't find my recipe notebook that had that one in it... (or my favorite satay recipe either, grrrr)...

I remember it was something along the lines of frying up some diced chicken (probably around half a pound) in peanut oil (i generally use the boneless/skinless chicken leg meat because I can get enough for the soup for a buck at the asian store, LOL) along with 1/2lb sliced mushrooms, then adding some chicken broth or vegetable stock (both work equally well - use the large cans, or 2 smaller cans plus water), and bringing that to a boil with a few slices of galanga. 

Then you add a mixture of sugar, chile sauce, fish sauce, and lime juice, bring it back up to a boil... fish out the galanga (it's really tough and very potent, not something I like to chew on, LOL)... add the coconut milk (I think it's a 15oz can), and then garnish each bowl with a healthy sprinkling of freshly chopped cilantro.

I just can't remember the measurements for the sugar & chile and fish sauces... probably something like 2tbs sugar, 1 tbs chili sauce (the red one with the rooster on the bottle - don't make me get up - Sriracha or something like that), and 2 tbs of fish sauce (nam pla)...


I wish I could find it again... I tried so many recipes before finding this one that I truly loved!  I suppose you could experiment around with it though, Wink And I know the mushrooms aren't traditionally part of it, but again, it's my favorite version. :-D
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Oh, for corn's sake!
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« Reply #11 on: January 01, 2006 07:33:56 PM »

I recognize some of those ingrdiants, but wouldn't necessarily know wht to do with them. 

Galangal is great for thai cooking though.. I'll have to get my mom's recipe for tom yum and tom kha soup and post it here - she makes it out of this world. Give me a bowl of soup and some hot jasmin rice and I'm happy. That's been one of my favorite meals since I was a kid.

Another suggestion for the galangal is to make it with chicken. Cube some chicken meat, heat up some oil in a skillet, toss in just a little diced garlic, add the galangal (cut it into thin slices, or go even further and cut into matchstick like strips) and saute it all together a couple of minutes. Add the chicken, and some coconut milk. Season with some nampla (fish sauce) instead of salt and some lime (NOT lemon) juice. Simmer it all together until the flavors are melded, and serve over jasmin rice. The galangal itself isn't to be eaten, but it gives off a wonderful flavor. You can vary the amount of coconut you use to make it into a curry, or just a little bit to just add a little liquid to the meat. And, if you have some lemongrass, add that too. I guess you could consider this a not so soupy version of Tom Kha soup! It was one of my favorite things to make when I was learning to cook in college and homesick for thailand and all the yummy foods I grew up eating.

J
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smrfchic
« Reply #12 on: January 01, 2006 08:09:16 PM »

I wish I could find it again... I tried so many recipes before finding this one that I truly loved!  I suppose you could experiment around with it though, Wink And I know the mushrooms aren't traditionally part of it, but again, it's my favorite version. :-D


Replying to myself, :-D

I got hungry for this so I ran out and bought some fresh galangal. Wink  Mmmmmm!

I used 2 small cans of vegetable broth (13oz?) and 1 can of water, but should have left the water out - it still tasted good, but I think it would have been thicker/heartier without the unnecessary water.  I eyeballed the seasonings and used a 2" piece of galangal chopped in large chunks, 2 tbs sugar, 3 tbs fish sauce, and 2 tbs chili sauce ~ it was a bit on the hot side (not the burn your mouth hot, but the wow that's kind of tingly down your throat hot), so probably 1 tbs would have been fine... and for the lime juice, I used the juice of one lime.  And the coconut milk was a 14oz can.  Not too bad for just trying to do it from memory!
HTH! Smiley
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~*~ Sadie ~*~
Oh, for corn's sake!
SecondHandRogue
« Reply #13 on: January 04, 2006 12:58:54 AM »

Yayyy!!!!
Thanks so much! Five kids and you still have time to post recipes on the internet? You are my heroine---
Will post back once the pot comes to a boil:)
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smrfchic
« Reply #14 on: January 04, 2006 12:09:09 PM »

Yayyy!!!!
Thanks so much! Five kids and you still have time to post recipes on the internet? You are my heroine---
Will post back once the pot comes to a boil:)

I hope it comes out well for you! My husband says this soup is one of those things where the first couple of bites you are trying to get used to it, and then the rest of the bowl is just really good.  It's really good as a side dish with some rice and some satay.

This is my favorite satay recipe right now, and it's VERY simple:

http://barbeque.allrecipes.com/az/IndnsinSty.asp

I have made it with chicken, pork AND beef (the really cheap "milanesa" or "breakfast steak" cuts are fine for this!). Marinate it for like 4 hours though, really let the flavors seep into the meat.  I grill these on my George Foreman grill and they come out great! Very tender, great flavor... and you probably already have all the spices on hand already. :-D
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~*~ Sadie ~*~
Oh, for corn's sake!
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