Tangled Branches: Satiated
riveting tales of how we sustain ourselves
Thursday, June 16, 2005
Thai Cooking Made Easy
The story of Tuesday night's dinner.
Monday afternoon I marinated some pork chops for the grill, but we had a brief nuisance thunderstorm, so we went out instead. By Tuesday evening the chops were well-marinated. I use one Thai cookbook more than any others - Thai Cooking Made Easy by Sukhum Kittivech. The recipes are clearly written and they work. This particular recipe is the one titled BBQ Pork Chops. I only deviated slightly from the recipe as printed - substituted regular soy sauce for sweet soy sauce, and omitted the cilantro roots, and substituted Penzey's Bangkok Blend with an extra pinch of turmeric instead of curry powder. We grilled these until just cooked through, and used a green chile-fish sauce-lime juice-sugar mixture as a dipping sauce.
I discovered a very convenient side dish at my last trip to Trader Joe's. Frozen green beans with a Thai sauce packet, made in Thailand. The sauce is a bit on the sweet side for our tastes, so we cut it with the dipping sauce mentioned above.
And lastly, an experiment that worked pretty well. It was darned hot on Tuesday and I didn't feel like making rice or noodles, but also felt that we needed a starch dish with the meal. So, I sliced some new potatoes (4 or 5), placed them in a foil packet with a topping of coconut milk (about 1 tablespoon) blended with some curry powder (generous 1/4 teaspoon), and sprinkled with salt. We cooked the foil packet of potatoes next to the pork chops, giving them a 10-15 minute headstart. I thought the curry powder might end up tasting a little raw this way, and I still think it would be better sizzled in a bit of oil first, but DH and I both thought it was a very acceptable dish.