Roast Pork and Thai Green Curry

Source: TV Program -- Jaime Olivier and FoodNet Asia

Roast Pork Slab

3 dried chillies, 2 tbl paprika, 6 cloves garlic, salt and pepper, 3 fresh chillies, 1 lemon zest, olive oil -- rub onto ribs and leave to marinade for 1 hour in the fridge. Then place slab of pork ribs in tray, wrap with aluminum foil and bake in oven for 120 min @ 180 deg.

Then squeeze 1 fresh orange over the baked pork ribs and put the tray back
into the oven for a further 30 min.

Thai minced chicken

Quickly stir fry ground chicken in hot oil, then add minced garlic, shallot, and after a while. Tiparos, spring onion, chillies, fresh coriander. Then add fresh coriander, onion, spin. You could add sugar, but he added lemon juice for a sourish taste. Serve on top of freshly cooked
rice or place on lettuce or cabbage leaves.

Thai Green Curry

Saw this recipe demonstrated on FoodNet Asia by a thai chef. To start with, heat up a wok and add 3-4 tbl oil. Then add 2 tbl of green curry paste and fry until fragrant (about 1-2 min). Next add strips of beef or chicken and stir fry for about 2-3 minutes. Then add thick coconut cream
to the wok and bring the mixture to a boil.

I didn't see the ingredients that were added, so I referred to other recipe book on thai green curry, and found that 1 tbl minced ginger is added, 2 tbl Tiparos and 1 tbl sugar. Egg-plant is then added, and the curry is boil for a further 1-2 minutes.

Kaffir lime leaves are added, and after 1 minute fresh thai sweet basil leaves are added.

Serve the curry with rice.

Yogurt

I made my second batch of yogurt today. This time I used 2 litres of UHT full-cream milk and added 1 cup sugar and some vanila flavouring. For this batch I added 3 tbl yogurt starter culture.

The sugar apparently helped the yogurt to thicken much faster -- in about 6
hours compared to 9-10 hrs in my first attempt.

And the yogurt didn't taste as sourish as previously. The sugar definitely helped to reduce the acidic taste! Much, much better than my first effort.