First, there's a recipe in the Viet section for Lemon Grass Beef that's verrrry good. If anyone has time, we should make it for family meal, it's best served in a bowl with stir fried greens and sticky rice.
Next - look back at last block's info on getting ready for Thailand. I'll post more info tomorrow, but this will give you an idea of what's up.
Remember - the better prepared you are for the basics the more we can do for the rest of the block...this part of Asia is where I've spent the most time cooking with real people on the streets. Loads of fun if we have time for it.
I'm done for the night, bring questions to address early on Monday morning. G'nite
Hi Chef, I was wondering for the Lamb Stock we need to prepare for days 12 and 13, how would you like us to roast it? Im familiar with the traditional roasting method in a regular oven, but since we don't have one in class, would you like us to roast the lamb bones in a rondeau on the stove?
ReplyDeleteand do you have a picture of the curry sampler entree?
ReplyDeleteJesse - We have a regular oven - it's under the regular burners. Roast the bones + the shoulder together, cool them and save to start a stock on Wednesday morning EARLY - so it has maximum time to simmer. Talk to me more about this in the morning.Sorry - it looks like I don't have a curry sampler photo - we'll shoot one tomorrow. The plate will look like this: Jasmine rice in the center and a small amount (a coupe ot tablespoons ful) of each of the 5 curries around the outside - not complicated at all. Make sure to set up the stram table with each curry in a 1/3 hotel pan and a SOLID serving spoon for each.
ReplyDeleteDamien- Chef do you have any pics that I can see so that I can set up station 5 for the street food...
ReplyDelete