{"id":52,"date":"2013-07-31T01:18:37","date_gmt":"2013-07-31T01:18:37","guid":{"rendered":"http:\/\/louiskatz.net\/wpt\/?p=52"},"modified":"2019-12-10T21:40:12","modified_gmt":"2019-12-11T02:40:12","slug":"gaeng-mussaman","status":"publish","type":"post","link":"https:\/\/louiskatz.net\/wpt\/?p=52","title":{"rendered":"Gaeng Mussaman"},"content":{"rendered":"<p>\u0e01\u0e33\u0e25\u0e31\u0e07\u0e17\u0e33\u0e40\u0e04\u0e23\u0e37\u0e48\u0e2d\u0e07\u0e41\u0e01\u0e07\u0e21\u0e31\u0e2a\u0e21\u0e31\u0e48\u0e19 \u0e21\u0e35\u0e02\u0e48\u0e32\u0e02\u0e21\u0e34\u0e49\u0e19\u0e21\u0e30\u0e01\u0e23\u0e39\u0e14\u0e2a\u0e14\u0e2a\u0e14 \u0e41\u0e15\u0e48\u0e21\u0e31\u0e19\u0e1d\u0e23\u0e31\u0e48\u0e07\u0e01\u0e34\u0e19\u0e44\u0e21\u0e48\u0e44\u0e14\u0e49 \u0e40\u0e1b\u0e47\u0e19\u0e41\u0e1e\u0e49\u00a0 \u0e08\u0e30\u0e17\u0e33<br \/>\n\u0e21\u0e31\u0e19\u0e40\u0e17\u0e28\u0e41\u0e25\u0e30\u0e2b\u0e31\u0e27\u0e1c\u0e31\u0e01\u0e01\u0e32\u0e14<br \/>\nI am working on a meal, and am making Gaeng Mussaman \u0e41\u0e01\u0e07\u0e21\u0e31\u0e2a\u0e21\u0e31\u0e48\u0e19 . You can buy premixed curry paste and they make fine food. But, if I am going to go to the trouble of cooking, I am going to make it a real feed, fine food. My last shot at a meal like this included Gaeng Panaeng (the recipe for the paste is further down the blog). It was certainly one of the finest dishes I ever have made. I will vary from tradition and leave out the potatoes as my relationship with them is inverted. I was considering Taro as a substitute but am not because of oxalates. I don&#8217;t want any more kidney stones in my future. I am thinking about sweet potatoes and cooked daikon as substitues, I think I will use both.<\/p>\n<p>Like the Panaeng I did my preliminary research on the web. I have fresh Kaffir Lime Skin, Turmeric, Bay Leaf, and Galanga. The turmeric galanga and kaffir lime are terrific. I favor complex recipes so I amalgamated a few to get to the recipe below. I also include lesser ginger everytime I use galangal. I made the start of the curry paste this evening. It is still without shallot cinnamon and hot pepper but is superb.<\/p>\n<p>My two sources for the paste recipe are:<\/p>\n<ol>\n<li>https:\/\/honest-food.net\/2012\/03\/15\/thai-massaman-curry-with-venison\/<\/li>\n<li>https:\/\/www.realthairecipes.com\/recipes\/massaman-curry\/<\/li>\n<\/ol>\n<p>I almost certainly fiddle with proportions as I make it depending and the taste of the peppers I use and freshness of the spices. As normal for me if the recipe calls for galanga I add a bit of lesser ginger.<\/p>\n<ul>\n<li>7-10 dried or fresh hot chiles, Thai, Serrano Piquin or combination<\/li>\n<li>6 cloves<\/li>\n<li>2-inch stick of cinnamon<\/li>\n<li>Seeds from one black cardomom pod<\/li>\n<li>1 teaspoon corriander seed<\/li>\n<li>1\/2 teaspoon ground nutmeg<\/li>\n<li>4 bay leaves, crushed fine<\/li>\n<li>1 teaspoon salt<\/li>\n<li>8 garlic cloves, minced<\/li>\n<li>2 teaspoon Kaffir Lime skin<\/li>\n<li>1\/4 cup shallot minced<\/li>\n<li>1 tablespoon olive oil<\/li>\n<li>1 tablespoon minced galangal,<\/li>\n<li>1 teaspoon lesser ginger if available.<\/li>\n<li>2-inch piece of fresh turmeric, or 2 teaspoons powdered<\/li>\n<li>1 lemongrass stalk, minced<\/li>\n<li>1 teaspoon shrimp paste<\/li>\n<\/ul>\n<p>I am not sure if I will make the dish with poultry, beef, fish or seafood. I have had this curry paste with tofu before as well, and may leave out the shrimp paste and go vegan.\u00a0 I will have to taste the paste and see.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u0e01\u0e33\u0e25\u0e31\u0e07\u0e17\u0e33\u0e40\u0e04\u0e23\u0e37\u0e48\u0e2d\u0e07\u0e41\u0e01\u0e07\u0e21\u0e31\u0e2a\u0e21\u0e31\u0e48\u0e19 \u0e21\u0e35\u0e02\u0e48\u0e32\u0e02\u0e21\u0e34\u0e49\u0e19\u0e21\u0e30\u0e01\u0e23\u0e39\u0e14\u0e2a\u0e14\u0e2a\u0e14 \u0e41\u0e15\u0e48\u0e21\u0e31\u0e19\u0e1d\u0e23\u0e31\u0e48\u0e07\u0e01\u0e34\u0e19\u0e44\u0e21\u0e48\u0e44\u0e14\u0e49 \u0e40\u0e1b\u0e47\u0e19\u0e41\u0e1e\u0e49\u00a0 \u0e08\u0e30\u0e17\u0e33 \u0e21\u0e31\u0e19\u0e40\u0e17\u0e28\u0e41\u0e25\u0e30\u0e2b\u0e31\u0e27\u0e1c\u0e31\u0e01\u0e01\u0e32\u0e14 I am working on a meal, and am making Gaeng Mussaman \u0e41\u0e01\u0e07\u0e21\u0e31\u0e2a\u0e21\u0e31\u0e48\u0e19 . You can buy premixed curry paste and they make fine food. But, if I am going to go to the trouble of cooking, I am going to make it a real feed, fine food. My last [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,3,7,1],"tags":[],"class_list":["post-52","post","type-post","status-publish","format-standard","hentry","category-food","category-thai","category-thai-food","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/louiskatz.net\/wpt\/index.php?rest_route=\/wp\/v2\/posts\/52","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/louiskatz.net\/wpt\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/louiskatz.net\/wpt\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/louiskatz.net\/wpt\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/louiskatz.net\/wpt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=52"}],"version-history":[{"count":16,"href":"https:\/\/louiskatz.net\/wpt\/index.php?rest_route=\/wp\/v2\/posts\/52\/revisions"}],"predecessor-version":[{"id":438,"href":"https:\/\/louiskatz.net\/wpt\/index.php?rest_route=\/wp\/v2\/posts\/52\/revisions\/438"}],"wp:attachment":[{"href":"https:\/\/louiskatz.net\/wpt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=52"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/louiskatz.net\/wpt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=52"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/louiskatz.net\/wpt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=52"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}