ORE

all three of these ingredients, the reper- _ :
toire of Thai dishes and fiver combina cooking | for © approxtiatcly 5 minutes or
tions is enormous, - » unl the mixture begins 19 change color
All Thai dishes revolve around aad give off a strong aromatic spicy
variety of exotic rices. which include ‘stnelll. increase heat add the. beef, :
red, black and purple rice. Vegetables pic :
are the second most distinctive aspect of Add coconut milk: stir until curry
the cuisine. ,
“At the conclusion of a meal, Thais cov er and continue cooking 15 minut
enjoy an astonishing varitty of succu- stiiring occasionally.” ‘
“ Jent fruits. With the harvest covering the -. “ Add lime leaves, salt and fish. sauce .
‘three seasons, there are countless tant bring to a boil. cs
lizing fruits, as surprising in shape. as in™ Reduce heat to Sinuner and ‘continue
“taste or fragrance: mangoes, durians:.. cooking. uncovered. ‘about 30 minutes
~ longans, rambutans, and mangosteens. or until the-beef is tender. we ;
~ Lucky for North Shore residents, most - Add cegplant, fructose and remain-
‘of these fruits area’ railable in; . Ls ing coconut cream (if any); cook for 10
Me : Chinatown. " ; minutes. Adjust seasonings: add more
“THAT COOKING i is on every: “Most Thai curries ant easy to make fish sauce to increase saltiness, firictose,
body’ 6 ‘lips ri ight now, >, because the cooking stage requires a, to tone down the heat.” :
; er -) short time unlike Indian curries which ‘To serve, sprinkle with chilies, basif
ee ‘That’ s good news for recent Victoria’. ~ simmer for many hours.) and coriander leaves (if using). Serves 4-6
resident Sherry Brysdon, who’has just » My only question | to Sherry Bry’ don.” *To separate the cream and milk in
pablenes Thai Sensations (MacMillan, ” is, “When are you going to open. a Thai.» canned coconut milk, placé cans in
$19.95). * restaurant in Vancouver!” — +); “refrigerator a few hours before opening.
Brysdon, a srahddaughter of the fir ist, «Tey Emerald Curry of Beef from: 2. The cream will solidify enabling you to
- Lord Thomson of Fleet, spentthree * Thai Sensations and capture some of. lift it out with a spoon.
years working: as a journalist in ‘* the fun of Thai cating. oa Kasey Sfson i isa food, wine and
Thailand. She became so committed to’ * : ne 4" pravel writer-restaurant reviewer and __| NEWS photo Mike Wakefield -
the Thai culture that on her retum 10, a Emerald Curry. of Beef - ). British Columbia contributor to Pacific, THAI COOKING i is based on interconnecting concepts: bit.
Canada, Brysdon anda partner, Barbara: *2 19 oz. cans coconut milk © |) Northwest The Beautiful Cookbook, ~~ ter, salty, sweet, hot, herbaceous and fragrant. ;
» Elson. opened the first authentic Thai, 5 Tbsp. green curry paste (avail- :
~ festaurant in Toronto in 1983.” ‘able at South. China Seas’ on
“* “Little did 1 suspect when I started Granville tsland):
out at Canadian Press ‘on the rim’ that I’. tb. heef, cubed -or, cut into ,
‘would end up asa restaurateur.” says. ; strips” “
. Brysdon. “I don’t miss my former. .. 8-10 lime leaves
career — this one’s too exciting.” °" 1 tsp. salt-
“Thai Sensations is the result of 15 2 Thsp. fish’ sauce.
years of cooking, answering customers’ 2 ¢; cubed eggplant
queries, 'and providing recipes forthe = 1 Tbsp. fructose (available in
press and customers of Bangkok _ health food stores)
‘Garden Restaurant.’ _"-» garnish
‘:. Thai cooking is based on intercon- 3 chilies, slivered -
: necting concepts: bitter, salty, sweet, 10 fresh Thai basil leaves _
‘hot, herbaceous, and fragrant. ~-2 Thsp.. fresh coriander leaves : zn (35. mm or yl 10'color print film only] |
Balancing these flavors and ingredients — (optional) : : ; : ; ae Ax6 prints: :
within each dish and within the meal is. ‘Spoon 3 Thsp. of the solidified ‘ nae TO me
critical and is achieved through key. coconut cream into a-wok ora very Bt hopes 9 _ Offer valid
: : . heavy-bottomed pan. 7
The three most important ingredl: : + Set aside any remaining cream.
ents are garlic (fragrant); fermented fish -° ~ » Cook! stirring, over medium + ©
sauce (salty); and chilies (hot). And hot: ; heat until the cream boils and the
‘can predontinate only when-you want it “coconut oil begins to separate and : Raa? , oe
to — by’ asking for extra chilies, Aad - fise.to the surface: wl EE g arent Ane 9 eee) Prices.
while every dish has at least two, if not a Add the green curry paste. " oe 7 {Next Day Service)

COLUMEUS FARM MARKET ||" | geo tone” ee

Ea oP a ee ce oo :
li “ag i oe ee IE 36 exposures - a 10.88.

“For. 59. miriute guard

service add: $2. 00 .

Corner of Edgemont’ ‘Blvd. & Queens:
We reserve the ' right to limit quantities. Prices in effect Wed. Aug 23, ‘to Tues, Aug. a9, 1995

_ Donna’ Ss Blackberry Smoothie
1 ripe-banana; frozen with skin removed ”
2 cups Original or Vanilla Ricé Dream’
2 Thsp. blueberry all-fruit jam or alternativ
% cup blackberries, or fresh berries of your,
choice pet

2734-2601 Westview Cut banana into,chunks and place in a:
ppornine oe & We Del. blender with jam, Rice Dreant and fresh
me pper Levels PY: estview Dr. berries. Blend until cre eamy and smooth: a

North Vancouver’ | ; a Pox rinto sande Se 98 3
10-6 Mun.-Sat... 980-0933 urintg a glass anc Enjoy! eres,