JES wrote:Holy shit. I moved away from Minneapolis in 1993 and that dish was one that I missed the most. I spent awhile working to recreate it -- though the waiter at Sawatdee did tell me about the fish sauce, which is key.apropos of nothing wrote:Thai Holy Basil Supreme! It turned out delicously! Here's the recipe:
http://216.239.39.104/search?q=cache:Xq ... n&ie=UTF-8
One of my favorite dishes, though I make it vegetarian (except for the fish sauce, for which I've yet to find a decent veg substitute).
Best,
--JES
I moved away to Chapel Hill in '99. I wonder how many other former and current Minneapolitans we have on here. Great place. Shame about the weather. On the other hand, wish everyplace had public transit as nice as the MTC.
As far as Sawatdee, I understand that some of their business has been stolen by a joint in Calhoun Square called Chiang Mai Thai. Had it last time I was up there (this summer) -- very good.
When I made the Holy Basil Supreme, I used Companion brand chai pow yu, which is a mock-duck modelled on abalone. It comes in a can (pr'y available at y'r local asian market), and is is in little tenders-sized bits. The marvellous thing about it is that you can't make it squeaky by overcooking it like other wheat-gluten based meat substitutes. Totally love the stuff. You can use it anyplace that you'd used chunked chicken. The wifey makes an excellent mushroom stroganoff with it.
That's my little story.