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Minutes 11/26/04"Thai evening with Phant Worakul"About 25 people attended the Thai event hosted by Rachel Tomalchoff and Mary Boegel on November 26. It was truly enjoyable. Our celebrity Chef Phant Worakul made a sweet potato and tofu appetizer which was made especially for vegetarians. The base for that dish was Panang curry with coconut milk. Panang curry paste can be used with pork, beef, chicken or tofu. There was also a peanut sauce which he featured, similar to Indonesian satay sauce. It was served with toast and gave the guests an opportunity to sample Masaman curry. You can also use the satay sauce with chicken, pork or beef. It can be thinned with coconut milk to make a dressing over raw vegetables similar to Indonesian rojak. The flavor of Phant’s peanut sauce is different from the Indonesian one because he uses Masaman paste which is uniquely Thai. The barbecued chicken appetizers were marinated in lemon grass and garlic with some alcohol. Phant used Thai whisky. You can use whatever whisky or brandy on hand. He chose the wings and drumettes, but you can also marinate a whole chicken or cut up pieces. In Thailand it is often butterflied and grilled over hot coals. It can be served as is or with a sweet chili sauce. For more information on Phant, and/or how to order his cookbook, you can check out his website at Phant was also recently featured in Publisher’s newswire. You can see his feature article at http://www.publishersnewswire.com/booknews/article_0072.shtml |