Just a quick entry tonight because I had absolutely no intention of being awake at this time tonight and I'm still catching up from the weekend. Specifically, I now need to rave about another recipe from David Thompson's hot pink Thai Food. I'm becoming a big fan of the street-food section, not just because I'm the classy kind of non-NEGS attending girl (one for the Armadillos) who eats in the street, but also because I'm the "not a mad old cat lady yet" kind of girl who lives alone and thus appreciates the selection of recipes designed to serve one. On Sunday night I made raat nar muu: rice noodles and pork with thickened "gravy". The pork fillet was marinated in oyster sauce. The rice noodles were rubbed down in kecap manis and pan-fried. Then there was garlic and chinese broccoli, yellow beans, dark and light soy sauce and (my personal highlight) tapioca "slurry" to thicken the sauce. Slurry is not a technical term that Larousse recognises by the way but I think Thompson really gets the message across. Speaking of Larousse, Thai cuisine scores half a page in that encyclopedia. Scottish cuisine gets a full page and Scandinavian cuisine gets two and bit pages. Hmmmm. Anyway, questions of self-serving, euro-centric selection of material aside (and what does one really expect from Larousse anyway?), the noodles had a sexy, slinky texture like one of those deep tongue kisses which leaves little strings of saliva hanging from both mouths but nobody cares. The taste is strong but subtly varied and the pork and greens don't get swallowed by the sauce. Make it. Or possibly marry it instead.
1 comment:
I made this dish (David Thompson's raat nar muu: rice noodles and pork with thickened "gravy") tonight and could not even eat it. It was absolutely terrible! I believe that the problem is an abnormally large amount of dark soy sauce. I think it must be a typo. I can't imagine that Thompson actually intended 2 tablespoons of dark soy sauce. How much dark soy sauce does your copy call for?
Post a Comment