As you might remember from my introductory post, cooking is one of my hobbies and I daresay I am pretty good at it judging by the size of my better half’s belly, ha ha! I write this post to put up what I feel is a nice break from the classroom. I was sifting through a magazine last week, and I found this recipe in it. I changed it up and altered some of the ingredients to suit my tastes. I just love Thai food and I like how it incorporates a lot of coconut milk in its dishes, especially in its curries. I am an avid fan of that and to be honest, I do get irritated with the fact that many of the curries served in my house are tomato-based. I enjoy the rich creamy taste of coconut milk very much and its smooth and subtle texture. Its rich smell is a joy to the senses. I know that it is very fattening, by the way and this is why I only make Thai food on occasion. This was made to celebrate the end of my statistics course, and believe me, after all the hours of slogging through numbers and equations, it is absolute freedom that I feel within me!
However, I cannot shake the fact that courses are still upon me as Advertising and Integrated Marketing Communications is starting next week and I am still doing my Conflict Resolution module. Thankfully, I can take my time with it and not be burdened by deadlines as it is under the Independent Study program.
Bear with me here, I eyeballed most of the ingredients and changed it up quite a bit. But the end result is absolutely scrumptious!
I know my photography skills need some work, perhaps I should sign up for a photography class at UIU’s campus in SEGi? Hehehe…bear with me, a picture is worth a thousand words and YL would agree the word here is GOOD.
The recipe serves two or three people, but in YL’s case it barely serves two!
. 300 grams of whole crabs
. 30 to 40 grams of lemongrass, roughly chopped
. 30 grams of galangal (a spice similar to ginger), sliced roughly
. 10-15 grams of lemon leaves, or kaffir lime leaves
. About 30 grams of chopped coriander
. 1 carrot, chopped finely.
. 1 red onion, chopped finely.
. 1 celery stick, chopped finely.
. About 30 ml of tomato puree
. 30 grams of unrefined, uncooked rice
. 150 ml of coconut milk
. Fish sauce
1. Put the crab, galangal, lemon leaves and coriander in sufficient water to make a stock. Simmer it long enough. I boiled it for 30 to 45 minutes, but the longer you boil the more flavor you get. When you’re done, strain the stock and put it aside.
2. In the same pot which is now empty, heat some oil and saute the vegetables until light brown. Put the onion first, then the carrot and celery.
3. Then add the tomato puree and cook for approximately ten minutes.
4. Add the stock and wait for it to boil.
5. Add the raw rice and cook it until it is done. Add the fish sauce and add how much you like!
6. Pour the soup into a food processor or blender, and add the coconut milk. Blend, and strain it again if you desire a smooth soup. I did not strain it a second time.
7. Serve garnished with coriander leaves and whatever you wish to serve it with. I made a side of garlic bread as my grandmother had baked a loaf ideal for garlic bread.
Until next time, Kx