On 15 Jul 2007 at 14:19, Kristen wrote:
> Dear Phaed,
> There is a small Thai restaurant in Norman, OK, by the name of Thai
> Kum Kun, that has a wonderful dish called Evil Jungle Chicken. My
> casual search of the internet has only yielded a mention of another
> restaurant that serves something similar by the same name. I'd really
> love to find a recipe for this dish I've come to crave.
> The dish has several common Thai ingredients: chicken (dark meat I
> believe), chopped bell pepper, coconut milk, sweet thai basil, and
> kaffir leaves. It is thicker than curry, and all the ingredients are
> chopped small and probably stewed a long time together. Oh, and
> despite the name, the dish is not exceptionally spicy. Ultimately,
> this creamy, slightly sweet, slightly spicy concoction is served over
> rice. I hope you'll have more luck tracking this down than I've had!
> Thanks for your time,
I cannot find any recipes at all for "evil jungle chicken", just a few
menu entries. However, after comparing the ingredients, I believe that
"evil jungle chicken" is just another name for a Thai dish that is
translated literally as "evil jungle prince". Below is a recipe for
"evil jungle prince with chicken". It also includes a variation with
vegetables rather than chicken.
Evil Jungle Prince With Chicken
Prep Time: 10 min Cooking Time: 10 min
Yield: Makes 3-4 Servings
1/2 lb boneless chicken breast (or 1/2 lb mixed vegetables, see note below)
2-6 small red chile peppers
1/2 stalk fresh lemon grass
2 kaffir lime leaves
2 T oil
1/2 c coconut milk
1/2 tsp salt
1 to 4 T fish sauce, based on personal taste (omit for veggie version)
10 to 15 basil leaves
1 c chopped cabbage
Thinly cut chicken into 2-inch strips. (If doing veggie version, cut
vegetables into thin strips.) Grind together red chili peppers, lemon
grass, and kaffir lime leaves in a food processor or pound in a mortar.
Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in
coconut milk and cook for 2 minutes. Add chicken (or vegetables) and
cook for 5 minutes or until cooked (same time for veggies). Reduce heat
to medium-low. Stir in fish sauce (if using), salt, and basil. Serve
on a bed of chopped cabbage.
For mixed vegetables, choose from among bell peppers, string beans,
water chestnuts, tomatoes (small cherry tomatoes are best), bamboo
shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese
eggplant, and mushrooms. I particularly like string beans or asparagus,
a few cherry tomatoes, shredded (rather than sliced) bamboo shoots,
miniature corn, and some straw mushrooms or slender (Japanese) eggplant.
Kresge's Chili Burger
1 1/2 pounds hamburger or ground steak
1/2 cup vinegar
1/2 onion, chopped fine
2 stalks celery, chopped fine
1/2 green pepper, chopped fine
1/2 cup plus 1 tablespoon brown sugar
1 1/2 teaspoon chili powder
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1 can tomato paste
1 can tomato sauce
3/4 cup catsup
1 tablespoon Worcestershire sauce
Put vinegar in large pot or slow cooker. Add all remaining ingredients
except meat and cook slowly on low until sauce is as thick as desired.
Saute ground beef and stir in.
On 19 Jul 2007 at 16:14, Judy wrote:
> In Albany New York, there was a bakery called Brooks Donuts. They
> made thee most divine peanuts sticks. I have lived all over the
> country and never found a peanut stick anywhere....from Podunksville
> to big cities. Methinx they might have been made in one of those ol'
> fashion cornbread pans, hence, the peanut stick name, perhaps? I've
> exhausted myself looking for this recipe....and I am 70 years old
> going on 39.....Thanx much, Tra la.... Judy Judy Judy
This is the only recipe that I can find.
See also: 4/25/2011
Peanut Stick Donuts
3/4 cup flour
3/4 cup grated tasty cheese
beaten egg to glaze
freshly ground black pepper or pinch cayenne pepper
coarsely chopped skinned peanuts
Sift the flour and salt into a bowl, run in the butter until
the mixture resembles breadcrumbs, Stir in the cheese and
pepper and knead together to form a dough.
Roll out thinly, cut into strips about 6 cm. long & 1 cm.
wide. Brush over with beaten egg and sprinkle thickly
with chopped peanuts, pressing them down lightly.
Sprinkle with a little salt. Bake on lightly greased
tray 180 C (350 F) about 10 mins. until golden.
I have been searching for years for the Kresges
it was wonderfl and mother took me there every Saturday from Canada...I
have tried to figure it out even what meat they used can u help me out at
all? thanks ahead of time u my last hope!
A reader sent this recipe:
I worked at Kmart for 16 years and 8 of those were in their cafeteria
before they closed and put in Little Caeser's. We made bbq beef sandwiches
that were delicious. I bet they were the same as the Kresge's. I can't
remember exact amounts but we used a large restaurant size can of corned
beef and put it in a large mixer with a large can of tomato puree and a
large can of Open Pit bbq sauce and let it all mix up, then just heated it
up on the stove as needed. It was really good.
Recipes from Mauritius