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| Lemon Grass Only the bottom 5 inches are used as the grass is very fibrous. When used it is cut into very thin rounds, otherwise it is removed after cooking. You can grow your own. When purchased there is much of the root end intact. Cut off the bottom 1-inch; place in water to start the growth; then transplant to a gallon planter. The plant takes a lot of watering. |
| A Must Have Book "Cooking Thai Food in American Kitchens, Book 2", by Malulee Pinsuvana. Copyright pending in U.S.A. Printed in Bangkok, Thailand by Thai Watana Panich Co. LTD. A must buy Thai Cooking Book Available at amazon.com |
| Tom Yum Goong I ~ This is one of the most popular Thai dishes among the tourists that visit Thailand. Since the Thai language does not use the English alphabet the spelling may differ a bit. Some may spell it Tom Yum Goong, Tom Yam Goong, or the word goong may be spelled with a "k" as in koong. From the book "Cooking Thai Food in American Kitchens..Book 2" by Malulee Pinsuvana. Ingredients have been converted from metric to English. 2 pounds medium shrimp ½ pound straw mushrooms (or 1 can drained) 1 stalk lemon grass 2 magrood leaves ~ these are also known as Kaffir Lime leaves or fragrant lime leaves 1 tsp salt 2 tbsp fish sauce ~ (see note below) 3 tbsp lime juice 1 tsp chile (chili) powder 5-7 red hot chile pounded lightly cilantro (fresh coriander) sprigs 6 cups water 1. Shell and devein the shrimp except the tail. 2. Trim the base of the mushroom stalks, rinse in cold water, dry well, cut in quarters or in half. 3. Bring the water to a boil. Add lemon grass, magrood leaves. Drop in shrimp, cook for 3 minutes. Add mushrooms and salt. 4. Remove from heat, season with fish sauce, lime juice and chile powder. Ladle into individual serving bowls. Garnish with cilantro and red chiles. 1 pound large shrimp 4 cups chicken stock or superior stock 3 stalks lemon grass - see above 10 magrood leaves (torn in half) 8 oz can straw mushrooms 3 tbsp fish sauce ¼ cup lime juice 2 tbsp green onions, chopped 1 tbsp cilantro leaves 4 red chiles - see above 2 green onions finely chopped 1. Shell and devein the shrimp and set aside. Rinse the shrimp shells and place in a large saucepan with the stock or water and bring to a boil. 2. Bruise the lemon grass stalks with the blunt edge of a knife, then add them to the stock, along with half the lime (magrood) leaves. Simmer gently for 5-6 minutes, until the stalks change color and the stock is fragrant. 3. Strain the stock and return to the saucepan and reheat. Add the mushrooms and shrimp,then cook until the shrimp turns pink. 4. Stir in the fish sauce, lime juice, green onions, cilantro, red chile and the rest of the lime leaves. Taste and adjust the seasoning. It should be sour, salty, spicy and hot. Serves 4-6 |
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