Wednesday, 28 September 2011

Take-away, Part 2 – Homemade take-away

It's getting a bit late and the kids need to get dinner. This situation has called for Thai take-away on other occasions and so we seem destined. However, K is running a bit late and T decides to shop for Thai food - we must be able to make it just as quickly as they are at the local Thai restaurant... or so we think.
We start by roasting a piece of roast beef and in the meantime we prepare vegetables:
Half a stalk of lemongrass
5 sprigs of spring onions
A small handful of ginger cut into small stalks
A red chili - half of it de-seeded
When the roast is ready, cut thin slices and then again cut them in half so the pieces become more easily edible. In the meantime heat up a wok with a little sesame oil. When hot add the vegetables and fry for a little while then add soy sauce, fish sauce, oyster sauce, a bit of honey and lime juice. In the end add some green salad (this is inspired by the Thai salads) and some pieces of lemon for decoration and to add more lime juice for those who want that. Serve with rice and sprinkle with chopped coriander.

We discussed some time what to drink. T favors white and suggests a Sauvignon Blanc, while K thinks red is OK, for instance a fruity and fairly chilled red. In the end, T gets his will and we select an Amayna Sauvignon Blanc 2009 from Chile. This works out quite nicely with the food and we rate it as 8/10 with it. The food itself is also nice, but we cannot get more than 7,5/10 Today. Next time, we will not de-seed any of the cilli, will add some roasted sesame seeds, and also a small red onion cut into small pieces and added raw after the dish has been taken off the heat.

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