first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed what have either
become blurred or disappeared over the years but the
recipes are still worthwhile either in their own right
or for the inspiration they might give.
recipe was provided by Cindy Hartlin from Oakville,
oz Red snapper fillet (with skin on)
1 oz Peanut oil
1 tb Thai red curry paste
2 tb Oil
1 c Coconut milk
1 ts Thai fish sauce (or soya sauce)
2 ts Palm sugar (or brown sugar)
Spinach leaves, blanched
1 Piece popadum,deep fried
snapper in hot pan with peanut oil, skin side down
on other side until done.
make the Thai curry sauce heat oil in sauce pan, add
curry paste and cook until bubbly.
Add coconut milk and bring to a boil.
with fish sauce and sugar, to suit taste.
fish skin side up with curry sauce.
with fried popadum and deep fried spinach leaves.