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Join us as we talk about where we’ve eaten, cheese served in cabbage and bugs in your noodles!
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Join us as we talk about where we’ve eaten, cheese served in cabbage and bugs in your noodles!
Follow us on twitter (dammitletseat), leave us a voice mail at 620-3DAMMIT, or send us an email at feedback@dammitletseat.com
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Join us as we talk about wakes, customized chocolate bars, egg timers and the King and Queen of Fruits
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Join us as we chat about summertime treats. Water Ice, Ice Cream and more!
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Chris is obsessed with Green Curry. Peter visits Boston. Chuti discovered Wasabi/Red Bull Sauce.
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Debbie from Debbie does Dining was our guest today. Listen to us talk about local cuisines, food service and the differences between America and England.
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We’re back. Chris is going foraging, Peter went to NYC and Chuti’s cooking and filming it!
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Roasted Duck with Red Curry is one of my super easy secret recipes (although it won’t be any more after this post). I usually cook this for people if they request Thai food. Why? Because it is very easy, delicious and quick so I can spend time cooking other more complicated dish and my guests. It may sound like it would take the whole day to cook but the truth is it only takes about 30-40 mins from start to finish. Don’t blink because by the time you look back the dish may be done already 
This recipe is definitely different from others but I found it to be the easiest.
Enjoy!
Roasted Duck with Red Curry
Ingredients
1 whole roasted duck (Deboned)
2 1/2 tbsp. Red curry paste
1 can coconut milk
1 1/2 cups of pineapple chunks
1 can of Lychees (or Rambutan)
1 cup of sliced red pepper
1 cup of sliced green pepper
1 tbsp tamarind
3 tbsp sugar
1/4 cup fish sauce
1 1/2 cup of Thai basil
4 tbsp vegetable oil
2 tbsp minced garlic
1 cup cherry tomatoes
4-5 Kaffir lime leaves (Not in video because I forgot)
Directions
Heat the oil in a large pot until the oil starts to smoke. Lower the heat to medium and add in the red curry paste and minced garlic. Basically we are trying to release the aroma of the curry and cook the garlic a bit. Add the coconut milk and tamarind, stir, and bring it to a boil.
Add the fish sauce, sugar, pineapples, and lychees, stir and let it boil on medium high heat for 3 minutes. Add the red and green pepper slices, tomatoes and stir again. Next add the roasted duck. At this point, you are almost done. See how easy that was?
Just before you serve, add the Thai basil and thinly sliced Kaffir lime leaves and then, you are done!
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Sweet vs Savory, Lobster, Cowgirls, Tech talk and Dandelions
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I know I promised this video for the last couple of weeks. I finally found some time to put it together for you guys. I hope you will find this helpful and if you do cook it, I hope you will enjoy the soup as much as I do.
Tom Yum Soup—Shrimp
Ingredients
8 cups of water (or 3 cups of chicken stock and 5 cups of water)
1 1/2 cup raw shrimp (20 or more)
1/2 lbs of button mushrooms (oyster mushrooms would be better)
3 limes
3 stalks of lemon grass
5-8 kaffir lime leaves
1/4 cup fish sauce (more or less depending on how salty you’d like it to be)
1 small galangal root
5 sprigs of cilantro
2-3 stalks of green onion
15-20 cherry tomatoes
7-10 chili peppers (not in video because my friend doesn’t like super spicy soup)
2 tbsp roasted chili paste (aka nam prig pow)
2 tsp of chili oil
2-3 tbsp of sugar (to taste)
2-3 tbsp of tamarind juice
Start by boiling the water in a pot. Peel and de-vein the shrimp and set them aside. Cut lemon grass into pieces about 2-3 inches long. Before slicing, use the back of your knife to pound the lemon grass, just to bruise it which will help to release the flavor. Drop the lemon grass into the water and let boil for 7-10 minutes.
Add in tamarind juice, roasted chili paste, sugar, and fish sauce. Stir and let it come to a boil. Next, add mushrooms and cherry tomatoes. Remove the stems from the kaffir lime leaves and then add the leafy part to the pot and crush the chili peppers (if you don’t want it too hot, you can leave it whole), toss them in the pot with the lime juice. To the pot, stir in the the shrimp and turn off the heat. The heat of the broth will cook the shrimp perfectly in about 2 minutes. The soup should have a balanced taste of sweet, salty, sour, and spicy all at the same time. If the soup tastes too bland, feel free to add more fish sauce and/or lime juice. Garnish with cilantro and green onion just before serving.
Ladle it into a bowl and enjoy!!
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