Curried Guinea-Fowl (Keng Nok Jah)

Ingredients

• Take two ounces of lard
• two ounces ground onions
• one teaspoonful of ground large chillies
• a quarter of a teaspoonful of ground garlic
• a teaspoonful of roasted and ground coriander seeds
• a teaspoonful of ginger
• a pinch of cayenne
• four teaspoonfuls of ground cocoanut
• a teaspoonful of salt
• the breast fillets of two guinea-fowl

Method

1. 1

   Take two ounces of lard, and when bubbling put in two ounces ground onions, one teaspoonful of ground large chillies, a quarter of a teaspoonful of ground garlic, a teaspoonful of roasted and ground coriander seeds, a teaspoonful of ginger, a pinch of cayenne, four teaspoonfuls of ground cocoanut, and a teaspoonful of salt.

2. 2

   Fry all these, but do not char, then take the breast fillets of two guinea-fowl, and fry in the above.

3. 3

   When cooked, remove the meat, strain the gravy, of which there must be very little, return it and the meat to the pot along with two cupfuls of sauce made as noted underneath, and bring to the boil.

4. 4

   Pour all over the pieces of guinea-fowl, and serve with rice.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 223. The excerpt below is the record exactly as published.

a pinch of cayenne, and a half teaspoonful of salt, then add the pieces of turbot, previously washed and drained. Fry them a few minutes, shaking them now and again. Sprinkle over them two tablespoonfuls of rice flour. Two minutes afterwards moisten gradually with the prepared broth, until covered ; add a tablespoonful of namphrik sauce, a blade of lemon grass, a bunch of parsley, and let it boil for twenty minutes. Now remove the pieces of turbot one by one, trim them neatly, and place them on a hot dish ; reduce the sauce quickly, and thicken with three yolks of eggs diluted with cream ; pass it through a sieve over the fish, and eat with rice. 560 SIAM Pla Keng. (Roast Prawns.) Roast eight fresh prawns, remove shells and slice them. Shred two green chillies and one red one, keeping out the seeds, three button onions, and five shallots, and fry in lard. Stir in six stoned olives cut in quarters and a tablespoonful of minced mint leaves, add the prawns, a tablespoonful of lemon juice, and same quan- tity of namphrik. Mix thoroughly, and serve with boiled rice. Haw Mok Pla. (Fish Mayonnaise.) Fillet a small bream, and cut in neat pieces. Put some shred onion in a pan with some coriander and cumin seeds, a clove of garlic, a sliced chilli, a dozen peppercorns, and a little salt ; place the fillets on these with a teacupful of cocoanut milk. Simmer very gently for half an hour. Remove the fillets, and when cold cover with mayonnaise sauce. Keng Kai. (Curried Chicken.) Fry in four ounces of lard a sliced onion (two ounces), some minced parsley, a ground clove of garlic, the pulp of four tomatoes, half a teaspoonful of ground coriander, quarter teaspoonful of cinnamon, a pinch each of nut- meg and cayenne, a green chilli washed and cut in slices. When the onion is nicely browned, put in the fillets and the legs of two chickens, and four ounces of ham cut into dice, and fry quickly in the lard and condi- ments till a light brown colour, after which put in a 561 2 N BANQUETS OF THE NATIONS blade of lemon grass, moisten with good white stock, and simmer very gently with the lid off the pot till the fillets are tender. Strain the stock, of which there must be little or none. Add two cupfuls of sauce similar to " Supreme," only using thick cocoanut milk in place of cream, and heat up. Serve with rice. Kroang mu Ping. (Curried Pork.) Fry some sliced onions in lard, and grind the following spices and condiments together into a paste, viz., two teaspoonfuls of turmeric, a quarter teaspoonful of cara- way, one teaspoonful of coriander, half a teaspoonful of cumin seeds, half a teaspoonful of cinnamon, a teaspoonful of green chillies, half a teaspoonful of ginger, three cardamoms, a quarter of a teaspoonful of garlic, and a teaspoonful of salt. Take about two pounds of pork, cut in one-inch squares. Fry them amongst the spices, etc., then put a breakfastcupful of cocoanut milk in, cover, and stew slowly. When the meat is cooked, put in four ounces of ground almonds. Cook for a little, and pour off the fat, then add a large cupful of " Piquante " sauce, and let the pan remain on the fire for other ten minutes, and serve with boiled rice. Keng Nok Jah. (Curried Guinea-Powl.) Take two ounces of lard, and when bubbling put in two ounces ground onions, one teaspoonful of ground large chillies, a quarter of a teaspoonful of ground garlic, 562 StAM a teaspoonful of roasted and ground coriander seeds, a teaspoonful of ginger, a pinch of cayenne, four teaspoon- fuls of ground cocoanut, and a teaspoonful of salt. Fry all these, but do not char, then take the breast fillets of two guinea-fowl

Cook this with the app: pantry check, scaling, and the assistant.