Po Tak (Hot & Sour Seafood Soup) Serves 6 to 8.

This soup is rich, spicy and moderately hot. It contains enough solids to
serve as a main course when accompanied by rice and a vegetable dish.
“Artificial crab legs” may be substituted for the crab claws.

Ingredients:

½ lb firm fish fillets
1/4 lb raw shrimp
4 cleaned squid
½ lb small or medium crab claws
20 shelled mussels, shucked clams or bay scallops

6 cups water
12 pieces kah (galanga)
10 Kaffir lime leaves

2 Tbs Roasted Red Curry [see below]
1/4 cup + 2 Tbs Nam Pla (fish sauce)

1/4 cup + 2 Tbs lime juice
1 tsp ground roasted chiles [see below]

1 cup cilantro

Procedu

1. Slice the fish fillets into pieces about 1 inch square. Peel and devein
the shrimp, leaving the tails intact. Slice the squid into pieces about 1
inch square. Crack the crab claws by hitting them with a hammer or the side
of a cleaver. Place all in a bowl and set aside.

2. Put the water, kah and Kaffir lime leaves in a large pot and rapidly
bring to a boil. Reduce the heat to moderate and boil gently for 5 minutes.

3. Add the seafood, Roasted Red Curry and fish sauce to the pot and return
to a gentle boil. Cook until the shrimp are pink and the fish is firm and
opaque, about 3 or 4 minutes. Remove from heat.

4. Add the lime juice and ground chiles and mix well. Place the soup in a
tureen or serving bowl and garnish with cilantro.

5. Serve with rice.

******************************

Roasted Red Curry (Nam Prik Pao)

This is the authentic, traditional recipe. Reduce the amount of shrimp
paste if you want, but don't eliminate it. A very strong odor will develop
when you're frying the dried shrimp and shrimp paste, so either prepare it
when no guests are around or on an outdoor BBQ, in which case, put the wok
directly on the red-hot coals. It will keep up to six months in the
'fridge. The oil will rise to the top, so stir before using. Spread thinly
on toast, serve as a cocktail snack, side dish or dip.

Ingredients (makes 3 cups):

3 oz. wet tamarind or tamarind extract
½ cup granulated sugar
1/4 cup warm water

1/4 lb. dried New Mexico, California or hotter chiles
1 cup vegetable oil

½ cup finely chopped garlic

1 cup finely chopped yellow onion

1-1/4 cups dried shrimp
1/4 cup shrimp paste

Procedu

1. Soak the wet tamarind in 3/4 cup warm water for 15 minutes, then press
through a sieve, getting all the pulp you can, including the water. Scrape
the outside of the sieve to get all the pulp. (skip this if using the
concentrate)

2. Place the tamarind solution and sugar in a saucepan, adding 3/4 cup warm
water if you use the concentrate). Bring to a boil and immediately remove
from heat. Let cool to room temp.

3. Remove the stems and seeds from the chiles and tear into pieces no
larger than 1" square. Heat a wok, add ½ cup oil and swirl over surface.
Stir fry the chiles over moderate heat until they are deep red and lightly
fragrant, but don't let them burn. Remove the chiles, but not the oil, from
the wok and set them aside in a bowl.

4. Add 2 more Tbs oil to the wok and stir fry the garlic 'til lightly
golden. Remove garlic, but not oil, and add it to the chiles.

5. Add another 2 Tbs oil to the wok and stir fry the onion 'til it's light
golden. Again, remove and add to chiles and garlic.

6. Add 1/4 cup more oil to the wok, add the dried shrimp and cook for about
1 minute, then add the shrimp paste and stir fry 'til the color is uniform
and the strong odor has subsided, 1 or 2 minutes. Add all the wok contents,
including the oil, to the previously fried ingredients and allow to come to
room temp.

7. Place the fried ingredients, oil and tamarind mixture in a food
processor or blender and grind to a smooth paste, adding more oil if it
seems dry. Store in closed jar.

******************************************

Roasting and grinding Red chiles

Preferably Thai Prik Kee Noo (3 to 4 inch Thai chiles) or whatever you
like. Roast whole, stems and all, in a dry wok or skillet until the color
changes to dark red or brown, being very careful to not let them burn. Have
a fan on and windows open! When cool enough to handle, remove the stems
(and seeds - if you want). Put them in a food processor or blender and
start to grind, using short pulsing action at first. Then let it run
steadily 'til very small pieces.

Will keep forever in a closed container, but like all ground spices, will
lose potency over time.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer wrote:

> 6. Add 1/4 cup more oil to the wok, add the dried shrimp and cook for about
> 1 minute, then add the shrimp paste and stir fry 'til the color is uniform
> and the strong odor has subsided....

<chuckle> Yeah - right! The odor never subsides - it's so strong that
it simply deadens the nose-buds and you just think it's subsided!

I can't imagine frying a whole 1/4 cup at a time. This sounds like the
same recipe that caused Homeland Security to raid the Thai restaurant in
L.A.

:-)

-sw

Sqwertz > wrote:
> Nick Cramer wrote:
>
> > 6. Add 1/4 cup more oil to the wok, add the dried shrimp and cook for
> > about 1 minute, then add the shrimp paste and stir fry 'til the color
> > is uniform and the strong odor has subsided....
>
> <chuckle> Yeah - right! The odor never subsides - it's so strong that
> it simply deadens the nose-buds and you just think it's subsided!
>
> I can't imagine frying a whole 1/4 cup at a time. This sounds like the
> same recipe that caused Homeland Security to raid the Thai restaurant in
> L.A.

Steve, Jun does several cups at a time. It's even worse when she dry roasts
Thai chiles!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

Nick Cramer wrote:
> Sqwertz > wrote:
>> Nick Cramer wrote:
>>
>>> 6. Add 1/4 cup more oil to the wok, add the dried shrimp and cook for
>>> about 1 minute, then add the shrimp paste and stir fry 'til the color
>>> is uniform and the strong odor has subsided....
>> <chuckle> Yeah - right! The odor never subsides - it's so strong that
>> it simply deadens the nose-buds and you just think it's subsided!
>>
>> I can't imagine frying a whole 1/4 cup at a time. This sounds like the
>> same recipe that caused Homeland Security to raid the Thai restaurant in
>> L.A.
>
> Steve, Jun does several cups at a time. It's even worse when she dry roasts
> Thai chiles!

It sounds like something I'll try very soon. I'll have to wait until
the neighbors are away on vacation.

-sw

sometime in the recent past Nick Cramer posted this:
> Po Tak (Hot & Sour Seafood Soup) Serves 6 to 8.
>
> This soup is rich, spicy and moderately hot. It contains enough solids to
> serve as a main course when accompanied by rice and a vegetable dish.
> “Artificial crab legs” may be substituted for the crab claws.
>
> Ingredients:
>
> ½ lb firm fish fillets
> 1/4 lb raw shrimp
> 4 cleaned squid
> ½ lb small or medium crab claws
> 20 shelled mussels, shucked clams or bay scallops
>
> 6 cups water
> 12 pieces kah (galanga)
> 10 Kaffir lime leaves
>
> 2 Tbs Roasted Red Curry [see below]
> 1/4 cup + 2 Tbs Nam Pla (fish sauce)
>
> 1/4 cup + 2 Tbs lime juice
> 1 tsp ground roasted chiles [see below]
>
> 1 cup cilantro
>
> Procedu
>
> 1. Slice the fish fillets into pieces about 1 inch square. Peel and devein
> the shrimp, leaving the tails intact. Slice the squid into pieces about 1
> inch square. Crack the crab claws by hitting them with a hammer or the side
> of a cleaver. Place all in a bowl and set aside.
>
> 2. Put the water, kah and Kaffir lime leaves in a large pot and rapidly
> bring to a boil. Reduce the heat to moderate and boil gently for 5 minutes.
>
> 3. Add the seafood, Roasted Red Curry and fish sauce to the pot and return
> to a gentle boil. Cook until the shrimp are pink and the fish is firm and
> opaque, about 3 or 4 minutes. Remove from heat.
>
> 4. Add the lime juice and ground chiles and mix well. Place the soup in a
> tureen or serving bowl and garnish with cilantro.
>
> 5. Serve with rice.
>
> ******************************
>
> Roasted Red Curry (Nam Prik Pao)
>
> This is the authentic, traditional recipe. Reduce the amount of shrimp
> paste if you want, but don't eliminate it. A very strong odor will develop
> when you're frying the dried shrimp and shrimp paste, so either prepare it
> when no guests are around or on an outdoor BBQ, in which case, put the wok
> directly on the red-hot coals. It will keep up to six months in the
> 'fridge. The oil will rise to the top, so stir before using. Spread thinly
> on toast, serve as a cocktail snack, side dish or dip.
>
> Ingredients (makes 3 cups):
>
> 3 oz. wet tamarind or tamarind extract
> ½ cup granulated sugar
> 1/4 cup warm water
>
> 1/4 lb. dried New Mexico, California or hotter chiles
> 1 cup vegetable oil
>
> ½ cup finely chopped garlic
>
> 1 cup finely chopped yellow onion
>
> 1-1/4 cups dried shrimp
> 1/4 cup shrimp paste
>
> Procedu
>
> 1. Soak the wet tamarind in 3/4 cup warm water for 15 minutes, then press
> through a sieve, getting all the pulp you can, including the water. Scrape
> the outside of the sieve to get all the pulp. (skip this if using the
> concentrate)
>
> 2. Place the tamarind solution and sugar in a saucepan, adding 3/4 cup warm
> water if you use the concentrate). Bring to a boil and immediately remove
> from heat. Let cool to room temp.
>
> 3. Remove the stems and seeds from the chiles and tear into pieces no
> larger than 1" square. Heat a wok, add ½ cup oil and swirl over surface.
> Stir fry the chiles over moderate heat until they are deep red and lightly
> fragrant, but don't let them burn. Remove the chiles, but not the oil, from
> the wok and set them aside in a bowl.
>
> 4. Add 2 more Tbs oil to the wok and stir fry the garlic 'til lightly
> golden. Remove garlic, but not oil, and add it to the chiles.
>
> 5. Add another 2 Tbs oil to the wok and stir fry the onion 'til it's light
> golden. Again, remove and add to chiles and garlic.
>
> 6. Add 1/4 cup more oil to the wok, add the dried shrimp and cook for about
> 1 minute, then add the shrimp paste and stir fry 'til the color is uniform
> and the strong odor has subsided, 1 or 2 minutes. Add all the wok contents,
> including the oil, to the previously fried ingredients and allow to come to
> room temp.
>
> 7. Place the fried ingredients, oil and tamarind mixture in a food
> processor or blender and grind to a smooth paste, adding more oil if it
> seems dry. Store in closed jar.
>
> ******************************************
>
> Roasting and grinding Red chiles
>
> Preferably Thai Prik Kee Noo (3 to 4 inch Thai chiles) or whatever you
> like. Roast whole, stems and all, in a dry wok or skillet until the color
> changes to dark red or brown, being very careful to not let them burn. Have
> a fan on and windows open! When cool enough to handle, remove the stems
> (and seeds - if you want). Put them in a food processor or blender and
> start to grind, using short pulsing action at first. Then let it run
> steadily 'til very small pieces.
>
> Will keep forever in a closed container, but like all ground spices, will
> lose potency over time.
>
Some good stuff there! Just a question of comparison - how similar are nam
pla and nuoc mam as I use the latter all the time and haven't come across
the nam pal yet.

--
Wilson N44º39" W67º12"

Wilson > wrote:
> sometime in the recent past Nick Cramer posted this:
> > Po Tak (Hot & Sour Seafood Soup) Serves 6 to 8.
> > [ . . . ]
> Some good stuff there! Just a question of comparison - how similar are
> nam pla and nuoc mam as I use the latter all the time and haven't come
> across the nam pal yet.

Nam Pla is Thai, Nuoc Mam is Vietnamese. De gustibus non est disputandum.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War.
They are all my heroes! Thank a Veteran and Support Our Troops.
You are not forgotten. Thanks ! ! ~Semper Fi~

sometime in the recent past Nick Cramer posted this:
> Wilson > wrote:
>> sometime in the recent past Nick Cramer posted this:
>>> Po Tak (Hot & Sour Seafood Soup) Serves 6 to 8.
>>> [ . . . ]
>> Some good stuff there! Just a question of comparison - how similar are
>> nam pla and nuoc mam as I use the latter all the time and haven't come
>> across the nam pal yet.
>
> Nam Pla is Thai, Nuoc Mam is Vietnamese. De gustibus non est disputandum.
>
Thanks. My latin is verrry rusty, but I got the gist before I searched on it ;-)

--
Wilson N44º39" W67º12"

wrote:

>!.
>
>4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears
>2 tablespoons canola oil
>1-inch piece fresh ginger, peeled and grated
>1 tablespoon red chile paste, such as sambal oelek
>1/2 cup canned bamboo shoots, sliced
>1/4 pound barbecued pork, shredded
>1/4 cup soy sauce
>1/4 cup rice vinegar
>1 teaspoon salt
>1 teaspoon ground white pepper
>Pinch sugar
>2 quarts Chinese Chicken Stock, recipe follows
>1 square firm tofu, drained and sliced in 1/4-inch strips
>3 tablespoons cornstarch mixed with 1/4 cup water
>1 large egg, lightly beaten
>Chopped green onions and cilantro leaves, for garnish
>Put the wood ears in a small bowl and cover with boiling water. Let
>stand for 30 minutes to reconstitute. Drain and rinse the wood ears;
>discard any hard clusters in the centers.
>Heat the oil in a wok or large pot over medium-high flame. Add the
>ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir
>for 1 minute to infuse the flavor. Combine the soy sauce, vinegar,
>salt, pepper, and sugar in a small bowl, pour it into the wok and toss
>everything together - it should smell really fragrant. Pour in the
>Chinese Chicken Stock, bring the soup to a boil, and simmer for 10
>minutes. Add the tofu and cook for 3 minutes.
>Dissolve the cornstarch in the water and stir until smooth. Mix the
>slurry into the soup and continue to simmer until the soup thickens.
>Remove the soup from the heat and stir in 1 direction to get a current
>going, then stop stirring. Slowly pour in the beaten eggs in a steady
>stream and watch it spin around and feather in the broth (it should be
>cooked almost immediately.) Garnish the hot and sour soup with chopped
>green onions and cilantro before serving.
>Chinese Chicken Stock:
>1 (4-pound) whole chicken
>1 bunch green onions, halved
>4 garlic cloves, smashed
>3-inch piece fresh ginger, whacked open with the flat side of a knife
>1 onion, halved
>1 teaspoon whole white peppercorns
>About 3 quarts cold water
>Put the chicken in a large stockpot and place over medium heat. Toss
>in the green onions, garlic, ginger, onion, and peppercorns. Pour
>about 3 quarts of cold water into the pot to cover the chicken by
>1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on
>the surface periodically.
>Carefully remove the chicken from the pot and pass the stock through a
>strainer lined with cheesecloth to remove the solids and excess fat.
>Cool the chicken stock to room temperature before storing in the
>refrigerator, or chill it down over ice first.
>Yield: About 2 quarts
>

I made this last nite using my own frozen chicken stock.

Absolutely delicious! Much better than you normally get in a
restaurant

Thanks for the recipe.

LeeBat