|Thai Panang Curry|
|A not-very-good photo of the ingredients|
|Dylan pounding the ingredients for the curry paste|
Kaffir lime zest
2 types of chillies - small green ones & red birds' eye
Dry red chillies - soak them for at least 10 mins in advance
Peanuts - roasted or boiled for easier grinding
Stock or water
Pure palm sugar
Kaffir lime leaves
Pea aubergines (pea eggplants)
Beef shin - braised in coconut milk for 2 hours
|Curry paste before cooking etc. - just the pounded ingredients|
With a mortar and pestle, pound the dry spices together with salt (for abrasion), then add the fresh ingredients, save for the shrimp paste, and pound it all together, really mashing it up. Lastly, add a knob of shrimp paste. Taste as you go to test for balance and intensity etc. You can keep this for use later*.
|The "oil" used for cooking the ingredients - coconut cream|
|Cooking it all in|
|100% pure palm sugar|
|Adding beef shin and lime leaves|
|Letting it all cook|
|The finished product - "Penang" curry|
**100% palm sugar - which is very hard to buy in Hong Kong - the hard bricks we get here have all sorts of things mixed in.
I didn't make very good notes of the two other recipes, but took lots of pictures so you can probably guess what's going on. I've put them in Part 2.
This is the first time Amateur Gourmet has brought a guest chef to Hong Kong, but who knows, there might be more in the future. If you want to join Amateur Gourmet, do note that there are strict rules for no-shows, deposits and so on, it's not just "something on the Internet" that you can join and be flaky about!