Food tips

Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Yellow Curry Paste (Nam Prik Kaeng Kari) Recipe

	Category	Condiment Recipes
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Ingredients And Procedures

1 ts Cumin seeds

1 ts Coriander seeds

8 Dried chilies

1/2 ts Ground cinnamon

1 ts Salt

1/2 ts Ground cloves

1 tb Chopped lemon grass

2 tb Chopped shallots

1 tb Chopped garlic

1 tb Yellow curry powder

Place the cumin and coriander seeds in a pan without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with beef and pork. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990.

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<h1>Yellow Curry Paste (Nam Prik Kaeng Kari)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 ts Cumin seeds <P>1 ts Coriander seeds <P>8 Dried chilies <P>1/2 ts Ground cinnamon <P>1 ts Salt <P>1/2 ts Ground cloves <P>1 tb Chopped lemon grass <P>2 tb Chopped shallots <P>1 tb Chopped garlic <P>1 tb Yellow curry powder <P>Place the cumin and coriander seeds in a pan without adding any oil. Dry-fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with beef and pork. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 Posted by Stephen Ceideburg April 18 1990. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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