Khao Goon Chiang

[totient]

I decided at a little after 10 that I wanted Kor Tor Mor's Khao Na Kai which despite the name is made with Goon Chiang (chinese sausage). But Kor Tor Mor closes at 9. So I looked around in the fridge and found some turkey kielbasa. Close enough! I put up some Jasmine rice and fried up some onion and a little bit of hot pepper in some duck fat. Then I sliced up the kielbasa lengthwise and put it in, and spiced it up with about a tablespoon of yellow mustard, some cumin, curry powder, and also some powdered mustard for good measure. I cut up some snap peas and tossed them in after the sausage had been in for a couple of minutes. This all cooked up nicely and I put in some white rice vinegar and some thai basil and threw it all on the rice with a couple of eggs over easy, and salt and black pepper and some scallion. I decided at the last minute I wanted to grate some ginger on -- next time I'll put it in with the mustard, and it could have used a bit of coriander at that point as well, and maybe some pink peppercorn. Even without those, the spices definitely took the whole effect of the dish about 5000 miles to the east-southeast and it was just what I wanted.

The great thing about self-soothing by cooking is that it is followed by further self-soothing by eating.
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