Sqwertz wrote:
> On Sun, 6 Sep 2009 22:13:06 -0500, Sqwertz wrote:
>
>> On Sun, 06 Sep 2009 22:30:30 -0400, wrote:
>>
>>> Jarrett Wrisley has an interesting story and an intriguing recipe for
>>> the delicious fried chicken available on Bangkok streets he
>>>
>>> http://food.theatlantic.com/abroad/b...ed-chicken.php
>>>
>>> Who knew that the chicken guy outside Foodland on Soi 5 had a fried
>>> chicken recipe good enough for the Royal Benja Hotel to buy?
>> I've been using a slurry of rice flour and Mae Ploy curry pastes as
>> a marinade chicken wings for a while now. I'll try adding fish
>> sauce and extra garlic.
>>
>> The Mae Ploy curry pastes have gotten really cheap here - only
>> $1.99 for a 14oz tub. SOi you can be generous with the marinade
>> ingredients. And they have all the basic thai seasonings already in
>> them. I just wish they weren't so salty - which is why I'd be
>> worried about the fish sauce.
>
> I used the fish sauce this time around and it added a little more
> depth of flavor. Fish sauce perks up most anything when used in
> moderation. Except chocolate milk.
>
> I think I'm going to switch away from using the rice flour in the
> slurry and going back to draining my marinated wings well, then
> shake in a bag with glutinous rice flour to coat. Then allow to set
> for 10-15 minutes. I can see why a street vendor would do it the
> other way.
>
> Here was my latest batch using 2TB Mae Ploy red curry paste mixed
> with 1/8C veggie oil, 1/2C glutinous rice flour, and 3/4C water, and
> 1TB fish sauce. Marinated 1lb of wings in this for 24 hours,
> tossing several times then drained and deep fried.
>
> http://i29.tinypic.com/wk0dap.jpg
>
> No sauce or condiments required.
>
> I have tried chicken prepared similar to the recipe in the link
> above and it's a keeper as well. Use cilantro stems instead of
> roots (you'd be lucky to find roots unless you grow them yourself).
>
> -sw

Do you think one could bake them?

Hmmm. I might be tempted to try a tom yum paste....

--
Jean B.