CURRY UP!

PANANG CURRY

Adapted from http://www.foodpeoplewant.com/panang-curry-paste/ and http://chezpim.com/uncategorized/homesick_curry_

Measurement Key T=tablespoon t=teaspoon C=cup

Red Curry Paste:

3 oz Dry Red Chilies (I use a variety)

1 T + 1 t Whole Coriander Seed

2 T shrimp paste

Zest from 1 large or 2 small limes

10 Kafir Lime leaves*

2 T chopped cilantro stalks

1 stalk lemongrass

2T Galangal Grated*

1/3 C Garlic, rough chop

1/3 C shallot, rough chop

½ t of ground clove (start with whole, then toast, then grind)

½ t of ground cinnamon (start with whole, then toast, then grind)

1 star anise (start with whole, then toast, then grind)

*these are hard to find ingredients, but make a big difference.  Check the freezer section of the Asian markets if you can’t find them fresh.

PROCEDURE:

Tear stems off chilies, remove seeds and tear flesh into pieces.  Pour simmering H2O over the pieces to just cover, weigh pieces down with a plate or bowl to keep submerged for 20-30 minutes.

Make a loose foil pouch for shrimp paste.  Toast in a 450 degree oven for 5-7 minutes

Dry toast whole spices (coriander, clove, cinnamon, star anise) individually, then grind

Beat Lemongrass stalk with a rolling pin and remove the tough outer leaves.  Mince the broken interior.

Chop remaining ingredients.

Drain the chilies and reserve the soaking water.

A food processor can be used for grinding the ingredients, but I believe hand grinding them in a mortar and pestle results in a much better product.  Taking time to hand grind them is an amazing and fragrant experience.  You will develop a real appreciation of how the layers of flavor come together.

In a large mortar & pestle good granite one is about $25 at the Asian Market) start mashing the chilies for about 10 minutes until they are broken into smaller pieces.  Add the ingredients one at a time about 5 minutes apart until well incorporated.  You should start with the toughest ingredients, then the shallots, then the powders and finally the shrimp paste.  All told, it’s 45 minutes to an hour of grinding.  You should have enough paste for 5-6 batches of curry.  Individually store 4-5 T of paste and freeze.  It’ll keep for a few months.

PANANG BEEF CURRY

1 lb beef cut into bite size pieces (a tough, flavorful cut skirt steak, chuck or sirloin)

4-5 T red curry paste

14 oz coconut milk

1/2 C Water (use the reserved chili soaking water)

1-3 T fish sauce (depending on pungency & taste) don’t skimp- it’s rank but vital to the end product!

1/8 C ground peanuts

2 T palm sugar

0-5 whole small dried Thai chilies (how hot do you want it?)

3-4 kafir lime leaves, chiffonade

PROCEDURE: 

Heat curry paste in equal amount coconut milk in large saucepan on Med Hi until hot and fragrant.

Add beef to coat cook 4-5 minutes.

Add all the rest of the ingredients except the lime leaves.

Keep at a low simmer 1-2 hours until the liquid is reduced by half and the beef is meltingly tender.
Add lime leaves and remove dried chilies.

Check seasoning for salt, fish sauce, lime juice and adjust.  Serve over rice.

The Boom Bang WORLD WAR FUN review

There are a few things in this life I believe to be absolutely true; there is nothing that drinking a cold beer in a hot shower can’t fix, steaks should AT MOST be cooked to medium-rare, and Oklahoma City is on the verge of a music revolution not seen since the heyday of the Chainsaw Kittens/Flaming Lips centered scene of the early ‘90s.  At the forefront of this current revolution is The Boom Bang.

Checking in with their first full-length, World War Fun (Nice People Records), The Boom Bang place themselves on the Rock-N-Roll map somewhere between the Memphis based lock-groove boogie of the Oblivians and the reverb drenched neo-psyche styling’s of Left Coasters like Ty Segall and Thee Oh Sees.  This would seem to be the logical place for a bunch of Okies.

WWF is most assuredly a noisy barnstormer, but it brings plenty of hooks and enough soft angles for even the greenest of ears to find their way into the party.  And dammit, it’s a party you don’t want to miss.  The rhythm section of Weston Lorance (bass) and Charles Whetstone (drums) has no issue with bashing out grooves that will leave you shaking your hips and pumping your fists... like it or not.  The guitar work of Tommy McKenzie is the perfect blend of Ramons-ey fuzz bop and 13^th Floor Elevators ricocheting sonic dive and wail.  The guitar textures keep World War Fun see-sawing between a psychotic cacophony and a bastion of sing song bubblegum glee.  This is a good thing.  Vocalist James Smith, sounding like the lovechild of Lux Interior and Black Francis, brings the same snotty attitude to his melodies and lyrical attack that he does to his rafter-swinging, middle finger flying live show.  And yes, all this comes together beautifully.

Things kick off with “Ahh… Fresh Monsters”.  It’s a fun song and does a serviceable job of setting the table for the rest of the spread.   World War Fun’s best moment comes somewhere in between “Mondo Ripper” and “Tobacula”.  The pairing of the albums most untidy track with its most accessible, accentuates the strength of both.  There are other highlights.  Close your eyes and track number 9 (Drive In) will conjure up the sights and smells an unmade Ed Roth late night movie.  “Odds” plays like a classic anthem, thankfully without all the pretentious crappings.  The closer, “Bozmonaut” (points for the title alone, Sooners!) provides the most hard to believe moment “The girls of the world, they all say no!”  Bringing the party like these guys do, I don’t buy it for a second.