Sarin’s Thai: Home Cooking

I got to eat from Sarin’s table almost daily while visiting Bangkok.  Each day there was culinary delight, emanating from the way she prepared dishes to the display and taste, nothing but love.-Victorine

Daily snack for Garnet

Sea Bass with Curried rice and shoots veggies

What I learned:  Soak whole fish in vinegar.  Salt the pan of deep palm oil and heat well before adding fish. Deep fry until flaky inside.  Yum!

Thai kale with stems for crunching

le piece de resistance for me, Noodles with curried ribs, topped with sprouts, cabbage and kale – (I took it  to the airport!)

Recipe for the star – Sarin’s Yellow Curry Paste

5 cloves shallots peeled skin off and chopped
5 cloves garlic peeled skin off and chopped
3 dry chillies
1 fresh coriander use everything and chopped
*4 slices galangal *
*1 tea spoon shrimp paste *
1 tea spoon salt
* 2 kaffir lime leaves finely shredded
1 teaspoon Turmeric powder
1 teaspoon coriander seeds
1 teaspoon white pepper corn
1 teaspoon Cummins seeds
To prepare yellow curry paste.
: Soak dry chillies in a cold water 5 minutes.  After that, just chop them
: Heat white pepper corn, cumin seeds, and coriander seeds roast about 1 minutes ( for the flavor)
: Pound in mortar (the most essential cooking utensil in Thai cooking) or blend all the spice paste ingredients until smooth.
Pork Ribs with yellow curry.
1 kg ( 2 lbs 4 oz) pork ribs , boil the pork ribs in a pot of water for 10 minutes remove and cool. (Sarin had chopped the ribs into small succulent pieces)
1 Onion, peeled and coarsely sliced
4 ozs. Coconut milk
2 Cups water
1 teaspoon salt
1 tablespoons oil
1 teaspoon palm sugar
2 teaspoon fish sauce
1 lb tomato slices
To Prepare
Heat the oil in a wok until hot, then fry onions until golden brown then add 2 Tbsn. of curry paste
Cook  till blended and add coconut milk , tomato, palm sugar, fish sauce, salt, water, and pork ribs slow boiled for 1 hr.
Note: Low heat when you boil because meat needs to be tender, and you can keep overnight in the refrigerator to allow the flavors to develop.
*All exotic spices can be found at your Chinese grocery store.


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