DisainaM
Senior Member
Themenstarter
Da die gesetzliche Lage in Holland ja bekanntlich anders ist,
sollte das folgende Rezept nur in Holland konsumiert werden
(wenn man Zahnschmerzen hat).
Folgendes Thairezept aus einem holländischen Forum :
Coconut has a higher concentration of lipids than milk, though not nearly as much as butter. However, coconut milk figures significantly into Thai cuisine and I realized that one could make a cannabis-laced Panang beef curry with very little effort. Instead of cannabutter, one could combine some shake with coconut milk over a double boiler or a slow cooker with similar effects.
A recipe for cannabis laced Panang beef would go something like this:
1 lb. flank steak, thinly sliced across the grain, and marinated with 1 tbsp. light soy for twenty minutes.
2 slices ginger, minced
2 tbsps. corn, peanut, or canola oil
1/2 cup Thai basil, coarsely chopped
14 oz. Cannabis/coconut milk
2 tbsp. fish sauce (nuc muom)
1-1/2 tbsps. prepared Thai red curry paste
1. Marinate meat as instructed above.
2. Combine cannabis/coconut milk, fish sauce, and red curry. Blend so that the curry paste is thoroughly incorporated. (You may wish to use a blender. I will stick with a fork).
3. In a hot wok or saute pan, add two tbsps. oil and swirl until the sides are evenly coated. Add basil and ginger and stir for 1 min. before ginger discolors.
4. Add meat marinade and stir vigorously so that the meat is evenly cooked. Continue stirring until beef is slightly pink.
5. Add cannabis/coconut milk, fish sauce, and red curry. Bring to a boil and turn off heat. Serve over rice.
Cannabis-laced coconut milk
1. Pour the contents of a 14 oz. can of coconut milk into a slow cooker. Add 1/2 oz. of weed, or 1-1/2 of trim leaf snippings. Let simmer for 90 min.
2. Strain mixture through cheesecloth or fine mesh sieve. Discard solid debris and store cannabis-laced coconut milk in the refrigerator until it's ready to be used.
sollte das folgende Rezept nur in Holland konsumiert werden
(wenn man Zahnschmerzen hat).
Folgendes Thairezept aus einem holländischen Forum :
Coconut has a higher concentration of lipids than milk, though not nearly as much as butter. However, coconut milk figures significantly into Thai cuisine and I realized that one could make a cannabis-laced Panang beef curry with very little effort. Instead of cannabutter, one could combine some shake with coconut milk over a double boiler or a slow cooker with similar effects.
A recipe for cannabis laced Panang beef would go something like this:
1 lb. flank steak, thinly sliced across the grain, and marinated with 1 tbsp. light soy for twenty minutes.
2 slices ginger, minced
2 tbsps. corn, peanut, or canola oil
1/2 cup Thai basil, coarsely chopped
14 oz. Cannabis/coconut milk
2 tbsp. fish sauce (nuc muom)
1-1/2 tbsps. prepared Thai red curry paste
1. Marinate meat as instructed above.
2. Combine cannabis/coconut milk, fish sauce, and red curry. Blend so that the curry paste is thoroughly incorporated. (You may wish to use a blender. I will stick with a fork).
3. In a hot wok or saute pan, add two tbsps. oil and swirl until the sides are evenly coated. Add basil and ginger and stir for 1 min. before ginger discolors.
4. Add meat marinade and stir vigorously so that the meat is evenly cooked. Continue stirring until beef is slightly pink.
5. Add cannabis/coconut milk, fish sauce, and red curry. Bring to a boil and turn off heat. Serve over rice.
Cannabis-laced coconut milk
1. Pour the contents of a 14 oz. can of coconut milk into a slow cooker. Add 1/2 oz. of weed, or 1-1/2 of trim leaf snippings. Let simmer for 90 min.
2. Strain mixture through cheesecloth or fine mesh sieve. Discard solid debris and store cannabis-laced coconut milk in the refrigerator until it's ready to be used.
