in Lemon Grass, Ginger and Coconut Milk
is one of the recipes from Mrs Susie. If you
want to find out more about her have a look at her
biography page which she has written. Mrs Susie
specialises in Oriental cooking. An important first
step in Oriental cooking (which I think is important)
is at the end of each recipe.
lb. shrimp, large (about 16 - 20 per pound)
1/2 cup water
1 tbs.. lime juice
2 cloves garlic
2 tbs.. ginger, chopped
1/4 cup lemongrass, sliced thin
1 cup red bell pepper, sliced
2 tbs oil
1 cup tomatoes, peeled, seeded and diced
2 tbs.. flour
1 cup unsweetened coconut milk
1/4 cup scallions, chopped
2 tbs.. cilantro, chopped
1/4 cup peanuts, dry roasted and chopped
salt and ground white pepper to your taste
4 cups white rice, cooked
and devein the shrimp.
the trimmings in the water for 15 minutes, strain
and reserve the liquid.
the shrimp with the lime juice, one clove of garlic
sliced thin and a pinch of salt and pepper until needed.
a sauté pan lightly cook the peppers, onions and garlic
in 1 tbs oil over moderate heat for 5 minutes, add
the flour and cook 3 minutes longer.
the shrimp stock, tomatoes and coconut milk, reduce
the heat so the mixture is simmering, stir until the
sauce is thickened and smooth.
with salt and pepper and keep warm.
the shrimp and pat dry, sauté in 1 tbs oil with the
lemon grass over medium heat in a non-stick pan until
the turn pink.
the sauce and simmer for 3 - 4 minutes.
in a bowl and sprinkle first with the scallions, then
the peanuts and finish with the cilantro.
with plenty of hot cooked white rice.
have studied oriental cooking quite a bit and the one
thing that makes it different from other styles of cooking
is: it is 90% preparation and 10% cooking. It is very
important to have everything in the recipe already prepared
for cooking before you start cooking.
take a plate and cut up my ingredients as called for
in the recipe and place them on different parts of the
plate. Only then do I think about cooking. I will put
my oil in the pan and, as the things are called for
in the recipe, I will sweep them into whatever pan I
am cooking with, cook for as long as called for, then
add the next ingredient.
cooking happens so fast. To stop and cut up the garlic
(for example) if I had the ginger cooking in the pan
would result in burnt ginger before the garlic is finished.
I am cooking a ten or fifteen course dinner you should
see my kitchen. I have plates all over and all my sauces
mixed in bowls and everything is ready to cook before
I start cooking. This is the right way to do it and
necessary to have a well-timed dinner.
thing, get yourself a good cleaver that will not rust.
You will be surprised how much you will use this for
all your cooking, not just oriental cooking. Do yourself
a favor and get a good one. I think I paid $20 for mine
but again that was 20 years ago".