Know your coconut milk products.
The On-On Gourmets cooking club met Saturday at the home of Anitra and Manzo Spezzatino for an evening of Thai cooking and consumption. Three new members attended: Pomodoro Calde, an experienced cook with years of experience preparing Thai food for guests at her resort in Fiji, and two mutual friends, Manière d’un Chien and Giacomo “Hercules” Mandriano. Pomodoro, Manière, and Giacomo are members of the Hash House Harriers, as are the rest of us. Also in attendance: Crouton & Ditalini deMenthe, Magret de Canard.
We invaded Anitra’s kitchen, somewhat to her consternation, to prepare Tome Kha Gai (chicken-coconut soup), Gaeng Kiow Wahn Gai (green chicken curry), Kung Yai Pad Som Makahm Bpiak (shrimp with spicy tamarind sauce), and Tad Mun Pla (fish cakes with chili dip). The only items that had been prepared beforehand were Anitra’s appetizer, fried cauliflower stalks with a peanut dipping sauce, and Ditalini’s dessert flan, not exactly (or even remotely) Thai but somehow just right after all that spicy food.
A few photos:
About Rule #5: here’s what you need to know about coconut milk products. Our green chicken curry, prepared with cream of coconut instead of coconut cream, was an unexpectedly sweet taste adventure!
Our next cooking club adventure will be at the home of Giacomo “Hercules” Mandriano, and our dinner will be based on recipes from the late chef Paul Prudhomme.
© 2015, Crouton deMenthe. All rights reserved.
About Crouton deMenthe Amateur cook and barbecue fanatic.