RegionalRecipes  
 
Regional Recipes Text Introduction


Home
About Us
Recipes
Articles
Ingredients
Regional Profiles
Regional Cooks
Regional Books
Regional Wares
Links
Free Newsletter
Support Us
Feedback




"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


All text, graphics, recipes, and articles copyright Regional Recipes 2001-2010, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you.
 
Recipe - Thai Sour Curry Fish (Gaeng Sohm Plah)
by Temple of Thai

This Thai curry recipe uses pickled pepperoncini for Thai cooks in a pinch. It is a suprisingly delicious fusion dish. Add a little less curry paste if you prefer it less spicy.

Mark Miller - Great Chile Poster (Fresh)
Buy This Art Print At AllPosters.com
Why Posters?

Thai Sour Curry Fish (Gaeng Sohm Plah)

Recipe Submitted by Temple of Thai

"This Thai curry recipe uses pickled pepperoncini for Thai cooks in a pinch. It is a suprisingly delicious fusion dish. Add a little less curry paste if you prefer it less spicy."

7 small oval flat fish, cleaned but with head and bones intact and salted generously with sea salt and let rest 1 hour or overnight
1 4-ounce can sour curry paste (Mae Sri is good)
7 pepperoncini salad peppers, cut in half
3 ounces of the pickling liquid from the pepperoncini
Fish sauce to taste

Mix the curry paste in a small bowl with 1/2 cup water to dilute. Rinse excess salt from fish. Place fish in small cooking pot. Add the diluted curry paste. Add just enough water to cover the fish, the amount depends on the size of the fish. Don't add too much water. Bring to a boil over high heat. Reduce the heat to medium high, cooking at a low boil. (Not simmer!) Add the pepperoncini and the pickling liquid. Boil until the fish is opaque, just cooked. Taste and add fish sauce to taste. Serve over Thai jasmine rice.

Serves 3 to 4. Temple of Thai is your source for authentic Thai recipes and ingredients. Visit their online grocery store for Asian and Thai foods- shop for 100's of exotic foods like curry, tamarind, coconut milk, and fish sauce. Find fresh grocery items like chile peppers, lemongrass, and Kaffir lime leaves. Visit their kitchen for authentic Thai recipes including Pad Thai, curry, and sticky rice. Find information about Asian foods -recipes, cooking tips, and more.