Comments on: How To Make: (Southern Style) Kaeng Som http://www.austinbushphotography.com/blog/how-to-make-southern-style-kaeng-som.html Tue, 07 Feb 2012 01:32:26 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: samuraiX http://www.austinbushphotography.com/blog/how-to-make-southern-style-kaeng-som.html#comment-62571 samuraiX Thu, 02 Feb 2012 14:43:38 +0000 http://www.austinbushphotography.com/2006/01/how-to-make-southern-style-kaeng-som.html#comment-62571 thanks for the recipe. i love kaeng som! i am an expat living in thailand. i love to cook that. now, i'd like to try it again by making my own paste. thanks again for sharing. "paste" with no shrimp. thanks for the recipe. i love kaeng som! i am an expat living in thailand. i love to cook that. now, i’d like to try it again by making my own paste. thanks again for sharing. “paste” with no shrimp.

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]]> By: Amiah http://www.austinbushphotography.com/blog/how-to-make-southern-style-kaeng-som.html#comment-28103 Amiah Sun, 08 Nov 2009 02:44:49 +0000 http://www.austinbushphotography.com/2006/01/how-to-make-southern-style-kaeng-som.html#comment-28103 I thought that they were called 'Mouse shit' chilli's and not Bird shit. Prik kee noo. Hey wonderful recipe, so authentic. I'm not Thai but I have been to Thailand on many occasions and have tasted this particular curry in the South. Its wonderful but its not for the faint hearted! I thought that they were called ‘Mouse shit’ chilli’s and not Bird shit. Prik kee noo. Hey wonderful recipe, so authentic. I’m not Thai but I have been to Thailand on many occasions and have tasted this particular curry in the South. Its wonderful but its not for the faint hearted!

]]> By: keropok lekor http://www.austinbushphotography.com/blog/how-to-make-southern-style-kaeng-som.html#comment-957 keropok lekor Sun, 21 Oct 2007 12:15:00 +0000 http://www.austinbushphotography.com/2006/01/how-to-make-southern-style-kaeng-som.html#comment-957 Thanks for the recipe. It was one of our family favourites back in Malaysia (my granny is half-thai). It was indeed the hottest food that I've encountered in my life, and my tolerance level has greatly decreased eversince I moved overseas.<br/><br/>One thing to note is that in my granny used dried shrimp paste which is made into blocks. Apparently if we bake the shrimp paste first, it will leave a stronger and more fragrant 'shrimpy' taste to the soup.<br/><br/>Others add in vegetables like kangkong (water convolvulus) too. Thanks for the recipe. It was one of our family favourites back in Malaysia (my granny is half-thai). It was indeed the hottest food that I’ve encountered in my life, and my tolerance level has greatly decreased eversince I moved overseas.

One thing to note is that in my granny used dried shrimp paste which is made into blocks. Apparently if we bake the shrimp paste first, it will leave a stronger and more fragrant ‘shrimpy’ taste to the soup.

Others add in vegetables like kangkong (water convolvulus) too.

]]> By: Anonymous http://www.austinbushphotography.com/blog/how-to-make-southern-style-kaeng-som.html#comment-593 Anonymous Sun, 18 Feb 2007 04:15:00 +0000 http://www.austinbushphotography.com/2006/01/how-to-make-southern-style-kaeng-som.html#comment-593 pla kraphong kao may be Lates calcarifer, barramundi. pla kraphong kao may be Lates calcarifer, barramundi.

]]> By: Jal J http://www.austinbushphotography.com/blog/how-to-make-southern-style-kaeng-som.html#comment-275 Jal J Thu, 17 Aug 2006 15:57:00 +0000 http://www.austinbushphotography.com/2006/01/how-to-make-southern-style-kaeng-som.html#comment-275 Hi, Austin! Just absorbing all your wonderful posts since I discovered your blog a few days ago. Great stuff!<br/><br/>Have you tried Gaeng Som with watermelon rind as the "veggie"? One of my favorites, as it doesn't give off that "rotten" smell you get when you make it with daikon radish or cabbage. Hi, Austin! Just absorbing all your wonderful posts since I discovered your blog a few days ago. Great stuff!

Have you tried Gaeng Som with watermelon rind as the “veggie”? One of my favorites, as it doesn’t give off that “rotten” smell you get when you make it with daikon radish or cabbage.

]]> By: Austin http://www.austinbushphotography.com/blog/how-to-make-southern-style-kaeng-som.html#comment-54 Austin Wed, 15 Feb 2006 11:36:00 +0000 http://www.austinbushphotography.com/2006/01/how-to-make-southern-style-kaeng-som.html#comment-54 pim<br/><br/>I think I mentioned that? In my effort to make it as confusing as possible, I may have lost some people though!<br/><br/>nai-q<br/><br/>1. Red snapper, thanks! <br/><br/>2. Regarding tamarind, you're correct if you're referring to the central version of the dish, but southern-style kaeng som (known to central Thais as kaeng lueang) is typically given a sour taste by the addition of lime juice, som khaek (a dried citrus) or from the addition ingredients such as pickled bamboo, and sometimes a small amount of tamarind, but these other ingredients predominate. pim

I think I mentioned that? In my effort to make it as confusing as possible, I may have lost some people though!

nai-q

1. Red snapper, thanks!

2. Regarding tamarind, you’re correct if you’re referring to the central version of the dish, but southern-style kaeng som (known to central Thais as kaeng lueang) is typically given a sour taste by the addition of lime juice, som khaek (a dried citrus) or from the addition ingredients such as pickled bamboo, and sometimes a small amount of tamarind, but these other ingredients predominate.

]]> By: Nai-Q http://www.austinbushphotography.com/blog/how-to-make-southern-style-kaeng-som.html#comment-53 Nai-Q Tue, 14 Feb 2006 20:18:00 +0000 http://www.austinbushphotography.com/2006/01/how-to-make-southern-style-kaeng-som.html#comment-53 1. "plaa kraphong" = red snapper<br/><br/>2. The sour taste in "gang som" should come from tamarind juice, not lime juice 1. “plaa kraphong” = red snapper

2. The sour taste in “gang som” should come from tamarind juice, not lime juice

]]> By: Pim http://www.austinbushphotography.com/blog/how-to-make-southern-style-kaeng-som.html#comment-52 Pim Mon, 13 Feb 2006 06:29:00 +0000 http://www.austinbushphotography.com/2006/01/how-to-make-southern-style-kaeng-som.html#comment-52 Thanks for correcting me on the Portuguese bit on my blog...I got that off by a century or tow. Big deal! :P<br/><br/>Now I'm returning the favor. Southern Style 'Gang Som' is actually called 'Gang Lueng' after the yellow hue from turmeric, the mainstay of <i>Pak Tai</i> spice mixes.<br/><br/>cheers,<br/>Pim Thanks for correcting me on the Portuguese bit on my blog…I got that off by a century or tow. Big deal! :P

Now I’m returning the favor. Southern Style ‘Gang Som’ is actually called ‘Gang Lueng’ after the yellow hue from turmeric, the mainstay of Pak Tai spice mixes.

cheers,
Pim

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