Honestly, who could resist such an offer? So I got crackin', pulled a few strings (laundry faeries have connections like you wouldn't believe) and got in touch with director Bill Feigenbaum, who is a scholar and a gentleman. Not only did he send along a DVD burned from his own copy, but he also sent Tom an autographed copy of the film's mini-poster. Truly, he deserves the 150 Internets promised.
Well, today Tom made good on his offer. Having recently gone to Cambodia...
...he decided to send me a box full of Southeast Asian delights.
Some pumpkin candies from Korea (these are all that's left; Miss V fell upon them like a starving convict the moment she got home)...
...a set of beautiful handmade cards...
...several bags of flavored peanuts (mmm, ginger peanuts)...
...a mysterious box...
...containing three small sacks of spices...
...and another mysterious container...
...with a big bag of palm sugar inside!Tom, at risk of giving offense to both you and Mr. Feigenbaum, this is WAY better than Hugo the Hippo. You are awesome! Many, many thanks!
2 comments:
I glad you like it Sooz. The spices are very Cambodian. The black pepper is Kampot pepper--arguably the best pepper in the world. After the troubles with the Khmer Rouge through the end of the century Cambodia produced nearly none of this pepper as the orchards were all nearly destroyed. This pepper should come from 7-10 year old wood as they were replanted at the beginning of the last decade.
Amok is basically the national spice of Cambodia. There is a dish that is made of it that in fact is the national dish. It is best to use as a base of a yellow curry paste and is particularly good with fish and chicken simmered in coconut milk with the other typical Thai or other Indochinese curry vegetable mix-ins.
I was going to ask about amok. I don't have any recipes that call for it right now, so it's time to hunt down a few.
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