One Thousand Things





Sunday 18/9/2005

 Email JCBorresen@GMail.com

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Diary and Notes

What's wrong with these people, can't they count. It's like calling a centipede a centipede even though it's only got 20 legs - it should be an icosapede. Or what about a millipede? I've never seen one of them that had even approaching 1000 legs - possibly they should 'rebrand' themselves. There are image consultants they could hire to give them a new name and zazz up their profile. Maybe those fatuous birds from the telly who tell people what clothes to wear (whilst looking completely awful themselves) should take the millipedes on shopping sprees to buy some new shoes. It may prove a bit expensive but if they want to be seen around town it's the only answer. A quick question; If Imelda Marcos were married to the ruler of the Millipenes (an imaginary island in the Pacific where the entire population were millipedes) how many pairs of shoes would she have owned then? It must be in the billions.

Any road up, back to today's dinner and an explanation of what my rambling above was about.

Today I had that very spicy and quite excellent Thai dish, laksa - pork laksa in this instance. I checked a few websites for some background info and apparently laksa means thousand or thousands. The dish is so named because it has so many ingredients in it, but there aren't a thousand ingredients, there aren't even approaching one hundred. No recipe for laksa I found had more than 20. And hence my inane whitterings above.

Quite a fantastic soup/stew though - and mine had 19 ingredients which should be enough for any man.


Cake Blog

Frog Biscuit: marshmallow on a ginger biscuit, from Sainsbury's. they just keep on introducing new things for me to try and try them I shall. More for the kiddies than a middle aged food snob but they weren't bad.


Menu

  • Pork Laksa


    Ingredients*

    Pork Laksa
    50g Pork
    2 Shallots
    1 Clove Garlic
    2 Red Chillis
    2 Green Chillis
    1 Tbsp Groundnut Oil
    ½ tsp Thai Shrimp Paste
    ¼ tsp Lemon Grass Powder
    ¼ tsp Galangal Powder
    ¼ tsp White Pepper
    1 tsp Thai Fish Sauce
    1 tsp Soy Sauce
    ½ tsp Toasted Sesame Oil
    ½ Red Onion
    200ml Coconut Milk
    juice ½ Lime
    1 Pack Fresh Noodles
    Thai Basil Leaves
    Fresh Coriander



    Preparation

  • Finely slice the shallot. Stir fry for a few seconds then add the chopped pork. When the pork begins to brown add the minced garlic, chopped chillis and the dry spices. Fry for a little longer then squirt in the fish sauce, soy sauce and shrimp paste. Keep stirring all the time. Add the very finely sliced red onion, some lime juice, coconut oil and a glass of water. Simmer gently for a few minutes then stir in the noodles, sesame oil and coconut milk. When the noodles are hot add loads of chopped basil and coriander. Sprinkle over a few more chillis before serving.

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    *All quantities are very approximate and for a single person