Drawing Boardain into the drawing room with a Thai green curry leftovers meets Pad Thai experiment

Saw Anthony Bourdain on TV after ages tonight. He was at Chile. As I heard him talk about his 'dreams of fields with pork scented flowers', I said a quite thank you to him for unknowingly inspiring me to start writing.

Photo credit: http://kyl.cl/anthony-bourdain-episodio-en-chile-el-13-de-julio/

We were faced with tons of leftovers from the NYE dinner at home. We had Thai green curry one day but I had added an excess of chicken and we couldn't finish the meat. Pork spares for dinner. Still more to go. Shammi kebabs for lunch. More to go.

Then thought of putting the leftover chicken from the green curry to some use. 'Let their sacrifice not go in vain' and all that kind of thing.

Memories of a Thai curry flavoured meat dish at either Koh or Thai Pavilion, reliving the introduction to Pad Thai Noodles at the Asia Scenic cooking class at Chiang Mai, visions of the bottle fish sauce nestled in the fridge. There was something cooking in there.

Oil heated in a wok, onion rings, chopped garlic and galangal added in. When done, finely chopped chicken and shitake mushrooms, from what was once Thai Green curry, pushed. The curry long gone, the memories still green.

The meat stirred and pushed aside with a ladle, as they showed us in the cooking class, to a corner of the pan. Camera on one side. Popped in the egg. Added the boiled Chinese Hakka noodles. The missus like them flat. And walks out if they are soggy. Fold in the egg. Add a dollop of oyster sauce on the noodles and then pour in fish sauce like wads of notes over a Bombay Bar Dancer. Toss, heave, click photos, mix, add chopped red bell pepper, take a portion out for photography, put back into the pan for a final flourish, plate and eat.

The green curry flavour was subtle. The fried garlic added warmth. Galangal a very fresh and petite sweetness of the Orient. The shitake mushrooms exuded tastes of milk and cream, elegant yet alluring. Our vagabond outfit had come together well.

Always pays to go by your instincts. You might even be joined by The Master. Albeit on TV.

But then Bourdain could never resist the Orient could he?


Purba said…
Your Missus is one LUCKY WOMAN!!!

I have a bowl of leftover khow-suey, think I"ll have it as it is. I don't have a "knife" at home :)
Shobita K said…
Your K is one lucky lady! I wish my husband cooked. :-(
I am a big of Anthony Bourdain's as well. You should write to him and invite him for a tour of your favorite eating places in Mumbai. Or maybe a tour of Calcutta. I am sure that would be something to remember. What do you think?
Archana said…
Beautiful!My kids love noodles... need I say more?
My first time here and I am happy to follow you!
Mumbai Diva said…
happy new year :)
Scarlett said…
How come my noodles are never so firm & separate? They always end up in a soggy, gloopy mass :(
Kalyan Karmakar said…
@Purba, hope she reads the comment :) I wouldn't fool around with khow suey. It's perfect as it is

@Shobita: My dad taught my mother how to cook. Runs in the family I guess :)

I am a big Bourdain fan. Have occasionally posted on his blog but have no idea if he ever has read them. I have written to Simon majumdar though who is extremely approachable and encouraging. Ispiring too as he is a blogger who chased his dream

@Scarlett: Possibly because you don't have a spouse who walked out of the house when you served her soggy noodles. I went to a thelawallah outside my office at Nariman Point then and learnt from them.

The trikc is to put the noodles in hot water and take it out the moment it loses its stiffness. Post draining rinse under cold water and add a bit of oil to make it foolproof and separate with a fork. Should work