Conference turris::cooks

    
    I am from Thailand. 
    
    Not sure what kind of munchies that was.
    
    Did you get it in Bangkok (different areas do have different munchies)?  
    Was the outside (crepe) crispy or soft ?
    
    Piyanai

    Hi,
    
    I was stationed at Utapao Air Force base near Sattahip (I think
    that's how you spell it).  From what I recall, they were soft on
    the outside.  These were generally sold by street vendors with carts.
    
    Whereabouts in Thailand are you from Piyanai ?
    
    From afar, Larry

    
    I am from Bangkok. 
    
    I think I might know what it was. Though I don't have a recipe
    for it, I can ask my mother next time I wrote home. It will
    probably take awhile. 

 Piyanai,

While you're getting the other recipe...

A friend from Thailand used to make a wonderful Thai curry dish
that contained milk, meat, and great spices...I have no idea what
it was called, but I remember it fondly and have lost contact with
Jit since he returned home...Can you help with this as well?
He said it was a popular dish for late night suppers after the
theater, etc.

			Thanks,

			  D

    Thanks for your efforts Piyanai.  I'm looking forwards to getting
    the recipe.  There was also a fruit which we used to eat quite
    frequently, but I forget what it was called.  It was reddish on
    the outside and had soft spikes all around it.  I believe the fruit
    inside was a whitish color, and had a large seed.  Do you happen
    to know the name of this particular fruit ?
    
    Regards, Larry

    
    RE. -5
    
    I think, the fruit you talked about is "Mango-steen" or "Ngor" in
    Thai. I don't think you can get them fresh here (too cold). 
    You can get them in can (of course, not as good as when they're 
    fresh). I got couple of the cans before from a grocery store in 
    China town (Boston). Usually, it will come with pineapple inside.
    Leave a can in a freezer for couple hours and you will have a 
    great dessert ! (or add some crush ice if you don't have time).
    
    RE. -4
    
    I am not sure what kind of curry that was. We have so many kinds
    "Gang Keuw-Wan" (green, the paste made from hot green pepper);
    "Gang Mus-sa-mun" (yellow curry, kind of sweet) etc. "Gang" is a
    typical word for soup ex. "Gang Gai" is for chicken soup. Typical
    "Gang Ped" (translate as hot soup) is red (red pepper as a main
    ingredient for the paste). "Gang Jerd" is for not-spicy soup.
    
    Anyway, I found that the easiest way to cook Thai curry in this
    country is to get a can of curry paste, a can of coconut milk
    couple pounds of cut up chicken, about 2 cups of bamboo shoot 
    and a half a cup of frozen green peas (option). I used green
    peas since I can't find a certain vegi. (spice !) around. Green
    peas make the dish look close to what we have at home plus you get
    some vitamin C out of it ! I cook curry at least every other week.
    
    I like the green curry paste since it's the most spicy one. 
    I got all this can stuffs from China town. If you are interested
    in, it would be easier for me to send you the lable of the paste
    than to describe what a good brand is. Just send me mail.
    
    I do not a recipe on hand. But if you are interested in I can write
    one up for you when I have more time. 
     
    
    

    Piyanai,
    
    Thanks for the info on the fruit.  Thinking about Thai food also
    reminded me of the iced tea I used to get over there.  It was 
    fairly heavy bodied and rather sweet.  I forget what they used to
    call it.  Do you know how to make this, or where to get the right
    kind of tea to use ?

    Thanks, Larry

    
    Thai iced tea "Cha yen" can be serve with or without cream (or milk).
    
    Most Thai restaurants in Boston area do have the iced tea in their
    menu. I would try just regular tea (Lipton or whatever) and some
    sugar with hot water and add some ice and/or milk when serve.
    
    I think the trick is the tea itself. We do use strong tea which
    I never found it here. But Lipton is ok with me. 
    
    Please correct the name of the fruit I mentioned a couple of notes
    back. The fruit should be "rambutan" (Ngao) not "mango-steen"
    (Mongkood).
    
    Piyanai    

    I recently went to a Thai restaurant for the first time, and had
    a wonderful dish called Chicken Pik King.  It was made of chicken,
    green beans, and some kind of curry sauce.  It was very VERY spicy!
    Does anyone have a recipe for this? I've never made anything Thai,
    or even used curry before, so I wouldn't know where to begin.
    
    Thanks!
    Lynne