All Coffee Recipes

A few nice thai coffee recipe images I found:

Porkloin with Penang Chili Sauce and Long Green Beans

Image by FotoosVanRobin

Thai Penang Chili Paste

Ground in morter or coffee grinder:
1 t white peppercorns
2 t coranderseeds
1 t cuminseeds

Add to blender/kitchenmachine with:
10 big dried chilipepper, without the seeds, soaked for 1-2 hours in 4 T boiled water.
1 stalk of lemongrass, chopped
5 cm fresh galanga, chopped
3 corianderroots, chopped
150 gr sjalots, chopped
10 cloves of garlic, chopped
1 t shrimppaste or 2 canned anchovies
1 T peanutbutter

Use the water in which you soaked the chilipeppers to make the mixture just moist enough to blend in the blender. Keep shaking the machine to get everything mixed.
This paste is enough for 2 servings, although I use it for 3 servings. I even double the quantities, so I have 6 servings, of which I freeze 5

Then, to make an easy dinner. Just gently fry the paste in some oil or coconutcream until fragrant. Add a tin of coconut milk, add 4 lemonleaves, 2 T fishsause, 2 t palmsugar and bring to the boil.

You can add your porkloin in the sauce to cook, but I prefer to panfry the porkloin seperately until pink and succulent. I even prefer to boil the (long) green beans seperately. Only mix it all together in the end.

Free from: The Curry Bible. By Madhur Jaffrey.

Varkenshaasje met boontjes in Penang Chillisaus

Image by FotoosVanRobin

Thai Penang Chili Paste

Ground in morter or coffee grinder:
1 t white peppercorns
2 t coranderseeds
1 t cuminseeds

Add to blender/kitchenmachine with:
10 big dried chilipepper, without the seeds, soaked for 1-2 hours in 4 T boiled water.
1 stalk of lemongrass, chopped
5 cm fresh galanga, chopped
3 corianderroots, chopped
150 gr sjalots, chopped
10 cloves of garlic, chopped
1 t shrimppaste or 2 canned anchovies
1 T peanutbutter

Use the water in which you soaked the chilipeppers to make the mixture just moist enough to blend in the blender. Keep shaking the machine to get everything mixed.
This paste is enough for 2 servings, although I use it for 3 servings. I even double the quantities, so I have 6 servings, of which I freeze 5

Then, to make an easy dinner. Just gently fry the paste in some oil or coconutcream until fragrant. Add a tin of coconut milk, add 4 limeleaves, 2 T fishsause, 2 t palmsugar and bring to the boil.

You can add your porkloin in the sauce to cook, but I prefer to panfry the porkloin seperately until pink and succulent. I even prefer to boil the (long) green beans seperately. Only mix it all together in the end.
Yummie every time we eat it.

From: The Curry Bible. By Madhur Jaffrey.