Vegetable/herb seeds in BKK

Jul 2nd, 2013, 06:35 AM
  #21  
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Bob - the grocery you refer to is the one I wrote about upthread who gave me the shopping list!!! I typically use the Nittaya curry paste - but I was curious about the difference between that and the fresh made pastes that are available in the markets.
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Jul 2nd, 2013, 06:52 AM
  #22  
 
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khtodd: As for curry paste, the reason that I started using the one that I use, is that after having (chu chee) curry sauce at a lot of different Thai restaurants, I then asked the owner of the restaurant who makes the (chu chee) curry sauce that I personally liked the best, as to which one she used. When she told me, I bought that one and have been using it ever since. She verbally gave me her recipe and with a few twists, that's the one that I regularly make at home.

Happy Travels!
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Jul 2nd, 2013, 07:02 AM
  #23  
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mohan - I grow all my plants indoors, hydroponically - so while I feel for my neighbors who have been drowned for the last month, my plants don't know the difference! In the past I have grown morning glory - and you're right - it is much better when young and tender... it loves the hydroponics (obviously since it is a water plant!) but it's roots became crazy so it makes it hard to deal with sometimes. I've also grown lemongrass in soil on the windowsill - haven't experimented with doing it hydro yet... but it's easy enough to root one like you said. i can get fresh kaffir lime leaves at Kalustyans in Murray Hill, as well as fresh turmeric... I have used the frozen galangal before, but I'm not a huge fan of it - it looses lots of it's moisture and flavor once defrosted, and what you end up with is squishy and watery... it's ok, but certainly not ideal! I would love to grow galangal to have a constant supply - but also the plant itself is very pretty with nice flowers - like most gingers.

I have various seeds already - various forms of basil, cilantro, mints (also have invasive roots!), kailaan, etc... but I was curious to find a store or market that had a good selection so taht I could see what I've been missing. I know that the kailaan seeds I have are not the typical kailaan I saw in either HK, SG or anywhere in thailand during my last trip. So, I'm sure there are lots of variations that make subtle (or not so subtle) differences in the final result. Plus, there's other herbs that I'm not even sure of the name, but I know what they look like, and know what they taste like.
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Jul 2nd, 2013, 07:07 AM
  #24  
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Guenmai - thanks... I haven't tried Mae Sri's chu chee curry... do you find it a little salty? That's one of the problems I have with most prepackaged curry pastes.
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Jul 2nd, 2013, 07:22 PM
  #25  
 
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It does have quite a bit of sodium, 630mg per tablespoon, but when I make the sauce, I don't find it salty as I add more coconut milk. I'm one who consumes 1,500mg or less of sodium per day as the medical community highly recommends those 50 years old and over stick to that amount. But, having chu chee sauce doesn't push me over that amount.

Here is how I basically make the sauce.

1) I get out a stainless steel fry pan and add a little olive oil and heat it and then throw in 2 tablespoons of Mae Sri, chu chee paste and 3-4 kaffir lime leaves and then saute it all on low heat.

2) I then add a LITTLE coconut milk, Thai Kitchen Organic Unsweetened, and stir the mixture and then add a little more coconut milk and stir and keep adding it until I've added the whole can. I absolutely don't use the "lite" version of coconut milk, but use the regular version.

3) Then I add a few squirts of fish sauce and about half a teaspoon of Sugar In The Raw. I stir it all up and let it simmer.

4) Then I pour it into a glass jar and let it totally cool down before refrigerating it. I find it to taste best the next day, sort of like with making potato salad, LOL! So, when I can, I make it a day before I'm actually going to use it.

5) The next day I take it out the fridge and dump it into a DOUBLE BOILER pot to heat it up. If I want to thicken it, after it has heated up, I transfer it to a stainless steel fry pan and continue to heat it over very low heat. I then get out a small bowl and put a little kuzu and water into it and mix it and then add that mixture to the curry sauce and constantly stir until it thickens a bit. Then I take my cast-iron cooked, skinless, salmon filets and add them to the stainless steel fry pan with the chu chee sauce and let it simmer for a little while and with a top on the fry pan. I then serve it with my coconut rice. I remove the kaffir lime leaves before adding the salmon.

6) I also add chopped Thai basil and thinly-sliced red, bell peppers, to garnish.

Of course you might want to use a different balance of ingredients. But, this balance works for me and it worked for the folks at my tenant GTG as it wasn't too salty or too hot. I"m one who adds habanero sauce to scrambled eggs, but not everyone can take the heat, so I try to tone it down when I cook for others and also watch the sodium content when I cook for others. The above sauce works well with up to 3 pounds of salmon. When I use more salmon, I just alter the amount of ingredients.

And of course my Thai friends cook the salmon in the sauce, as they tell me that it's supposed to be cooked until dry. But, I'm not cooking my $14.99 a pound salmon dry. I buy salmon because of the taste and that it's not dry, but moist and tender if cooked properly. I've been cooking/eating salmon since I was a kid and am very picky when it comes to salmon as it's my favorite fish. But, I don't like all varieties of salmon. And I always cook the salmon in my cast iron skillet with cast iron lid, use no oil, and don't cook it with the skin on, and it doesn't stick. Smiles.

Happy Travels!
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Jul 26th, 2013, 01:01 PM
  #27  
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thanks... I remember seeing this a while ago...
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Jul 27th, 2013, 07:07 AM
  #28  
 
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Don't bother with the Thai grocery opposite to Ayada. I went there last evening, it's a tiny store and the person working there was not friendly. They ran out of coconut milk and many items. Ayada was ok, nothing to write home about, not bad for NYC.
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