Massaman Curry

Massaman Curry (gaeng matsaman – แกงมัสมั่น) is a Southern Thai curry which has a lot of Indian influence. Massaman is an old way of saying “Muslim”, for many of the dry spices were carried to Thailand by early Muslim traders. Like Indian curries, this curry is heavy on dry spices and very aromatic. It’s typically served with rice or roti, and sometimes with a side of ajaat.

                                  You ‘ll need :

4 tablespoons curry paste (below, or bought)

3 tablespoons vegetable oil

1 leg and 2 thighs chicken

1 cup coconut cream + 1 cup coconut milk

1 cup white potatoes

1 cup onions, or peeled whole shallots

4 cardamom pods

1/4 cup roasted peanuts, whole

1 tablespoon palm sugar

1" piece of cinnamon stick

2 dried cassia leaves

2 tablespoons fish sauce (or to taste)

2 tablespoons tamarind paste (or to taste)

Curry Paste :

10 big dried chilies, roasted, soaked and seeded

1/2 teaspoon black peppercorns, roasted

1 teaspoon coriander seeds, roasted

1 teaspoon cumin seeds, roasted

2 cloves, roasted

2 cardamom pods, roasted

1 teaspoon shrimp paste, roasted

1/2 teaspoon powdered nutmeg (not roasted)

1 teaspoon salt

1 teaspoon magroot skin

1 teaspoon galangal

1 tablespoon coriander roots

1 tablespoon lemongrass

1/4 cup shallots

2 tablespoons garlic

DIRECTIONS

1.    If making your own paste, dry roast the dry spices in a pan on medium heat until fragrant, about 2-4 minutes. It’s best to roast each thing one at a time until fragrant. The chilies should be browned. Roast the shrimp paste wrapped in tin foil for a few minutes too.

2.    Soak the dried chilies until soft, then take out the seeds and inner bits and chop fine.

3.    Pound the paste in a stone mortar & pestle. Start by grinding up the dried spices until powdered, then set aside. Put the chilies in the mortar and pound until uniformly smashed, then add the rest of the ingredients, starting from hardest and driest and working up to softest at the end. Then add the dried spice powder back in and the shrimp paste. Mix well. If using a food processor, just mix it all in together. If using canned paste, skip these three steps.

4.    Cut the potatoes and onions into bite-sized pieces and wash the chicken.

5.    Add the oil to the pan and turn on to medium high. Fry 4 tablespoons of the paste until fragrant, about 3-4 minutes. Keep stirring so it doesn’t burn.

6.    Add the whole chicken pieces. Fry until the chicken is sealed on the outside, about 2-3 minutes.

7.    Add 1 cup of the coconut cream (top part of the can if using canned – don’t shake the can). Simmer until the oil separates, about 2-3 minutes. You’ll see reddish oil starting to float to the top.

8.    Add the potatoes, peanuts and onions and the 1 cup of coconut milk. Simmer for a few minutes.

9.    Add the cinnamon, cardamom seeds, cassia leaves. Mix well.

10.  Simmer (and stir well) until the mixture browns and a good deal of oil comes to the top. About 15-20 minutes. If it gets too dry, add some water. Add the fish sauce, palm sugar and tamarind juice at the end. Taste – you may need to adjust the flavor if it’s not salty or sour enough.

11.  Serve with rice or roti. Also is great with ajaat (slightly pickled cucumber salad) on the side.

Note:

You can use lamb or beef for this recipe as well. If using either of those, cut into bite sized cubes and boil in coconut milk (not the cream) for about 30 minutes before adding to the curry to soften the meat. If your meat is already really soft, you can skip this.

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Where Should Be after High School ??

The National examination result will be publicly enounced . Euphoria will flood for those who get success. In the other hand, It will be sorry to hear that there are some of them do not succeed in their national final examination. For those who succeed soon will think to decide; where will they be after graduating high school? Actually it will be easy to decide for those has been arranged and thought earlier but for those have not planed yet, it will be quite confusing.

Continuing study or looking for work is the primary choice among them. When they think about continuing study, they will think hard about the time and cost. How long the higher study will last? And how high is about the cost. In the same way, when they think about straightly seeking job, what skill and competence they have got is a big matter of questioning. So, doing both choices in the same time is an alternative.

Continuing study as well as seeking job is possibly done but it will be hard for them. Conventionally studying in the university needs much time to spend especially in the first year. It is true because they have to do and adapt a lot of things in their new higher school. it will be very hard to looking for job. Therefore it should come to their mind of continuing studying at higher school from their own home. As result, the available time will be more flexible for them. Then it will be very possible to seek job and get the appropriate one. This type of studying is publicly known as distance learning.

As the alternative method of studying, besides the conventional studying which students and the lecturer have to meet in the fixed time and place regularly, distance learning provides possibility to grow better. Possibly working and studying surely will create high quality graduate. Distance learning should appear as a considerable choice for them.

Where there is great love, there are always miracles. - Willa Cather

Yesterday brought the beginning, tomorrow brings the end, and somewhere in the middle we became the best of friends.-unknown

A loyal friend laughs at your jokes when they're not so good, and sympathizes with your problems when they're not so bad. - Arnold H. Glasgow

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Panaeng Nuea

haii , guys ! welcome to February :)

i want to give you information about Panaeng Nuea .

hope you like it ! 

Gaeng panaeng is a mild creamy coconut curry using beef, chicken, or pork, and includes some roasted dried spices, similar to gaeng mussaman.

The curry sauce tastes like Thai red curry, but is much milder and sweeter and the coconut milk sauce adds thickness and richness. Paneang is best served with warm steamed rice and is a delicious dish, although it may prove too meaty for some people, who prefer more vegetable content to their dishes.

Sauce:

3 fl oz (90 ml) coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons sugar
6 kaffir lime leaves (bai ma-grood)

1 tablespoon oil
2 tablespons Panaeng curry paste (nam prik panaeng, see below)
8 oz (250 g) tender beef, sliced
1/8 cup sliced green bell pepper/capsicum
1/8 cup sliced red bell pepper/capsicum
1/4 cup sliced onions
2 tablespoons ground roasted peanuts
1 tablespoon coconut cream
1 kaffir lime leaf (bai ma-grood), very thinly sliced

How to cook:

1. Mix together the ingredients for the sauce and set aside.
2. Heat a large skillet and add the oil and curry paste. Cook for 1 minute on low heat. Return the temperature to high and saute the beef, adding the sauce. Cook until the sauce is thick.
3. Add the sliced peppers, onions and ground peanuts. Cook for 2 minutes, then pour the mixture into a serving bowl. Top with the coconut cream and lime leaf strips.

Nam Prik Panaeng
Panaeng Curry Paste

The name of this curry paste shows its Malaysian origin.

4 oz (125 g) dried green jalapeno peppers ((prik chee fa haeng)
1/4 cup coriander seed (med pak chee)
1/2 cup chopped onions or shallots
1/2 cup chopped garlic (kratiem)
2 tablespoons chopped galangal (kha)
2 tablespoons kaffir lime skin (piew ma-grood)
1/4 cup chopped lemon grass/citronella (ta-krai)
2 tablespoons shrimp paste (gapi)
1 teaspoon salt

How to make:

Place all the ingredients in a mortar and crush with the pestle to form a thick paste, or process in a blender. Store in a jar with a tight-fitting lid for future use - it will keep indefinitely.

panaeng nuea #yummy !