NoOTa
26-10-2005, 04:00 PM
<TABLE width=550><TBODY><TR><TD vAlign=bottom align=middle bgColor=#ffcc00 colSpan=5></TD></TR><TR><TD colSpan=5><TABLE width="100%"><TBODY><TR><TD width="25%" rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th17_4.jpg</TD><TD width="51%" height=20>
</TD><TD width="24%" rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th17_5.jpg
</TD></TR><TR><TD width="51%" bgColor=#ffcc00>Mussaman Curry with Chicken
(KAENG MASSAMAN KAI)
</TD></TR><TR><TD width="51%"> </TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=3 height=2>INGREDIENTS : </TD><TD vAlign=center align=right colSpan=-5 rowSpan=16><TABLE height=311 width="62%"><TBODY><TR><TD height=147>http://www.mcdang.com/eng/Thaicuisine/Pic/th17_2.jpg
</TD></TR><TR><TD height=142>http://www.mcdang.com/eng/Thaicuisine/Pic/th17_1.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left width=218> Vegetable oil</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>2</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=218> Chicken thighs with skin</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>1</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>lb.</TD></TR><TR><TD vAlign=bottom align=left width=218> Massaman curry paste</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>3</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=218> Coconut milk </TD><TD vAlign=bottom align=middle width=48 colSpan=-6>2 1/2</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>cups</TD></TR><TR><TD vAlign=bottom align=left width=218> Pearl onions, peeled and cooked,</TD><TD vAlign=bottom align=middle width=48 colSpan=-6> 10</TD><TD vAlign=bottom align=middle width=57 colSpan=-6> </TD></TR><TR><TD vAlign=bottom noWrap align=left width=218> Peeled potatoes quartered</TD><TD vAlign=bottom noWrap align=middle width=48 colSpan=-6>5</TD><TD vAlign=bottom noWrap align=middle width=57 colSpan=-6>oz.</TD></TR><TR><TD vAlign=bottom align=left width=218> Roasted peanuts</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>2</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=218> Bay leaves</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>3</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>leaves</TD></TR><TR><TD vAlign=bottom align=left width=218> Cardamon seeds</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>4</TD><TD vAlign=bottom align=middle width=57 colSpan=-6> </TD></TR><TR><TD vAlign=bottom align=left width=218> Cinnamon stick, roasted </TD><TD vAlign=bottom align=middle width=48 colSpan=-6>1</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>stick</TD></TR><TR><TD vAlign=bottom align=left width=218> Sugar</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>3 - 4</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=218> Tamarind paste or pulp juice</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>2</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=218> Lime juice</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>2</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=218> Fish sauce</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>3</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=right colSpan=3 height=2> (4 servings)
</TD></TR><TR><TD colSpan=5 height=178><TABLE width="100%"><TBODY><TR><TD width="49%" rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th17.jpg</TD><TD width="51%"> 1. Cut chicken thighs into bite size pieces and boil in coconut milk until just done. Take off the stove and keep.
</TD></TR><TR><TD width="51%"> 2. In another pot heat vegetable oil and fry the curry paste until fragrant. Be careful not to burn the paste.
</TD></TR><TR><TD> 3. Add a little of the coconut milk that was used to cook the chicken pieces to the curry paste to form a thick sauce. Spoon the chicken pieces into the curry and add just enough coconut milk to cover the chicken. Add peanuts and bring the curry to boil.
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=5> 4. Once boiled, season the curry with sugar, tamarind paste, lime juice and fish sauce. The main flavors of this curry are a sweetness followed by a sourness from tamarind and lime and a saltiness from fish sauce. Bring the curry back to boil again and simmer until the chicken pieces are tender.
</TD></TR><TR><TD vAlign=bottom align=left colSpan=5> 5. Add potato, cooked pearl onions, bay leaf, cardamon and cinnamon stick, Simmer for 5 minutes longer, turn off heat. The curry is ready.
</TD></TR><TR><TD vAlign=bottom align=left colSpan=5></TD></TR><TR><TD vAlign=bottom align=left colSpan=5>Tips </TD></TR><TR><TD vAlign=bottom align=left colSpan=5> This Thai curry has on lndian influence. It is very mild and can be eaten like a stew with thick toast.</TD></TR></TBODY></TABLE>
ที่มา : mcdang.com
</TD><TD width="24%" rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th17_5.jpg
</TD></TR><TR><TD width="51%" bgColor=#ffcc00>Mussaman Curry with Chicken
(KAENG MASSAMAN KAI)
</TD></TR><TR><TD width="51%"> </TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=3 height=2>INGREDIENTS : </TD><TD vAlign=center align=right colSpan=-5 rowSpan=16><TABLE height=311 width="62%"><TBODY><TR><TD height=147>http://www.mcdang.com/eng/Thaicuisine/Pic/th17_2.jpg
</TD></TR><TR><TD height=142>http://www.mcdang.com/eng/Thaicuisine/Pic/th17_1.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left width=218> Vegetable oil</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>2</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=218> Chicken thighs with skin</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>1</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>lb.</TD></TR><TR><TD vAlign=bottom align=left width=218> Massaman curry paste</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>3</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=218> Coconut milk </TD><TD vAlign=bottom align=middle width=48 colSpan=-6>2 1/2</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>cups</TD></TR><TR><TD vAlign=bottom align=left width=218> Pearl onions, peeled and cooked,</TD><TD vAlign=bottom align=middle width=48 colSpan=-6> 10</TD><TD vAlign=bottom align=middle width=57 colSpan=-6> </TD></TR><TR><TD vAlign=bottom noWrap align=left width=218> Peeled potatoes quartered</TD><TD vAlign=bottom noWrap align=middle width=48 colSpan=-6>5</TD><TD vAlign=bottom noWrap align=middle width=57 colSpan=-6>oz.</TD></TR><TR><TD vAlign=bottom align=left width=218> Roasted peanuts</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>2</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=218> Bay leaves</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>3</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>leaves</TD></TR><TR><TD vAlign=bottom align=left width=218> Cardamon seeds</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>4</TD><TD vAlign=bottom align=middle width=57 colSpan=-6> </TD></TR><TR><TD vAlign=bottom align=left width=218> Cinnamon stick, roasted </TD><TD vAlign=bottom align=middle width=48 colSpan=-6>1</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>stick</TD></TR><TR><TD vAlign=bottom align=left width=218> Sugar</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>3 - 4</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=218> Tamarind paste or pulp juice</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>2</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=218> Lime juice</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>2</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=218> Fish sauce</TD><TD vAlign=bottom align=middle width=48 colSpan=-6>3</TD><TD vAlign=bottom align=middle width=57 colSpan=-6>tbsp.</TD></TR><TR><TD vAlign=bottom align=right colSpan=3 height=2> (4 servings)
</TD></TR><TR><TD colSpan=5 height=178><TABLE width="100%"><TBODY><TR><TD width="49%" rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th17.jpg</TD><TD width="51%"> 1. Cut chicken thighs into bite size pieces and boil in coconut milk until just done. Take off the stove and keep.
</TD></TR><TR><TD width="51%"> 2. In another pot heat vegetable oil and fry the curry paste until fragrant. Be careful not to burn the paste.
</TD></TR><TR><TD> 3. Add a little of the coconut milk that was used to cook the chicken pieces to the curry paste to form a thick sauce. Spoon the chicken pieces into the curry and add just enough coconut milk to cover the chicken. Add peanuts and bring the curry to boil.
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=5> 4. Once boiled, season the curry with sugar, tamarind paste, lime juice and fish sauce. The main flavors of this curry are a sweetness followed by a sourness from tamarind and lime and a saltiness from fish sauce. Bring the curry back to boil again and simmer until the chicken pieces are tender.
</TD></TR><TR><TD vAlign=bottom align=left colSpan=5> 5. Add potato, cooked pearl onions, bay leaf, cardamon and cinnamon stick, Simmer for 5 minutes longer, turn off heat. The curry is ready.
</TD></TR><TR><TD vAlign=bottom align=left colSpan=5></TD></TR><TR><TD vAlign=bottom align=left colSpan=5>Tips </TD></TR><TR><TD vAlign=bottom align=left colSpan=5> This Thai curry has on lndian influence. It is very mild and can be eaten like a stew with thick toast.</TD></TR></TBODY></TABLE>
ที่มา : mcdang.com