Archive for category Recipe

Larb Ped for Boxing Day

Posted by 'Pong in Food, Recipe on 28/12/2009

We had Red Curry Roast Duck for Christmas. We followed the instruction in Help with Cooking. And the result was quite good but I might tweak the recipe next time. Two of us could only took half of the duck. What happened to the rest was Larb Ped and Duck Fried Rice. Larb is a Isan (Northeast of Thailand) salad style.

Ingredients:

  • Left-over roast duck meat
  • A bunch of Coriander
  • Two Shallots
  • Two Eschalots
  • Three kaffir lime leaves, very finely sliced
  • A spoonful of ground roast rice
  • Lemon juice (to your taste)
  • Fish sauce (to you taste)
  • Crushed dried chillies (to your teste)
  • Lettuce

Direction:

  1. Warm up the duck and break it down into small pieces. You can leave the stuffing with it.
  2. Mix all the gradients, taste it and put it on a bed of lettuce.
  3. Enjoy

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Kang’a'roo

Posted by 'Pong in Food, Recipe on 27/05/2007

Kangaroo Panang Curry (Kang Panang Jing-jo)

Kangaroo Panang Curry

Thai Panang curry fusioned with Australian kangaroo meat.

When I saw unfrozen pack of kangaroo rump at a butcher in Marrickville Shopping Centre, I knew I wanted to make a curry with it. Creamy Panang curry can go very well with the texture of the meat. Nature of the curry is tend to be thick and not supposed to have any vegetable in it as opposed to Thai red or green curries.

Ingredients

  • 500g of kangaroo rump, sliced
  • 1/2 can of Panang curry paste (60g)
  • 250ml of coconut milk (2/3 of 400g can), separate the cream on top
  • Vegetable oil
  • 4-5 kaffir lime leaves
  • Chillies (optional)
  • Sugar to taste (palm sugar prefer)
  • Fish sauce to taste

Directions

  1. In a wok, fry curry paste in hot vegetable oil until the aroma comes out.
  2. Gradually pour in cream of coconut milk. Leave some for garnishing.
  3. Add kangaroo meat and keep stirring until the rump is half-cooked.
  4. Add the rest of coconut milk, kaffir lime leaves and chillies then let it cooked in low heat for 20 minutes, occasionally stir.
  5. Season with fish sauce and sugar. Traditionally, sweet is the dominant flavour.
  6. Garnish with coconut cream, shredded kaffir lime leaves and chillies.

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