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rarerollingobject

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Everything posted by rarerollingobject

  1. Wild rice, barley and millet pilaf - with roast carrots, mushrooms, pumpkin, blanched zucchini, walnuts, orange zest and lemon juice. However, I wisely averted the boyfriend's inevitable protest of "I'm not eating this! It's rabbit food!" by showering the whole lot with crispy, crispy bacon just before serving.
  2. Whoa! You like to start your day off with "Chinese rocket fuel!" ← Definitely! Though I have been known to crumble crispy bacon over it from time to time....hey, I'm just honouring the Chinese love of pork, right??
  3. Now that looks good! What is black vinegar and, if it isn't available where I am, what would be a good substitute? Also, this is probably a really stupid question but how do you warm the tofu? It doesn't look like it's been fried and there's no broth...microwave? ← Black vinegar is Chinese Chinkiang vinegar..I'm not sure about a substitute, it has a particular caramel-ly taste..maybe a little balsamic or malt vinegar diluted with soy sauce..anyone?? The tofu isn't fried - I just bring a small saucepan of water to a simmer, slide some silken tofu straight from the package into the water, leave it a minute or two and then drain in a colander and slap into a bowl. You could do it in the microwave perhaps, in big bowl of hot water, but I wouldn't want to zap it long enough to change the texture so I stick to the stove.
  4. Breakfast - dou hua beancurd with black vinegar, sliced green onion, soy sauce and the lao gan ma chilli oil variety with whole black beans and sichuan peppercorns. Usually throw in some preserved mustard tuber and a pinch of sugar too but am out of both. Now THIS is the breakfast of champions..none of those sugar-frosted soggy cardboard cereals for me!
  5. Dou hua - soft warm silken tofu sprinkled with black vinegar, lao gan ma (the black bean and Sichuan peppercorn in chilli oil variety), green onion and some soy sauce.
  6. One of the most memorable chocolates I've ever had was a dark chocolate truffle shot through with Mauritian baies roses. So other than savory applications, I'd suggest something with dark chocolate; or even mixing them into softened vanilla ice cream.
  7. I soak them overnight. In the morning rinse and squeeze, tear them into strips and THEN rub salt into the roots and rinse and squeeze again. And then season. ← you don't cook them? how do you shred them? I find that shredding them with a pointy toothpick works really well. ← I don't usually cook them for a namul-like preparation. I have pan-fried them occasionally. Splitting; I use a satay skewer as they are more sturdy than toothpicks, you can get a better grip on them but mostly because I seem to have literally hundreds rolling around my kitchen drawers - they just seem to appear and then multiply. As single socks are to my laundry, so are satay skewers to my cutlery drawers!
  8. I soak them overnight. In the morning rinse and squeeze, tear them into strips and THEN rub salt into the roots and rinse and squeeze again. And then season.
  9. Dok (duk? dduk?) rice cakes with gochujang chicken. Off to lie down now from post carb-overdose blood sugar hangover!
  10. Korean-style nian gao (New Year's rice cake, think they are called dok in Korean?) with chicken, gochujang and green onions. Carb-overload goodness.
  11. I suppose this is more drinking than cooking, but if you hate drips from lifting out teabags/tea infusers/in-cup strainers..lift the tea-receptacle out of your hot tea and hold the bottom of the bag/infuser/strainer on the very surface (the meniscus!) of the tea for 2 seconds before lifting out completely. This creates a vacuum I suppose..in any case, not a single drip thereafter!
  12. Running water gets to me too. Severe water shortages in Australia, fines for watering your garden or washing your car, yet people STILL somehow feel that constantly running water while cooking doesn't "count". I had a absolutely magical sushi bar experience spoiled by the sushi chef continually running the tap behind his counter - cleanliness ethic admirable, discombobulating wastage cringeworthy. Oh, and my ex-flatmate who variously: - licked plates clean and put them back in the cupboard for next use! - used the kitchen teatowel to buff his boots and hung it back on the railing for next use!
  13. A bit of a fridge-clean-out hodgepodge; Thai black sticky rice, sour Isaan sausages grilled in banana leaves, crisp broccolini and a ginger-lime-sugar-fish sauce concoction poured over.
  14. This is a good idea - I did actually buy some masa at the same time, with the vague intention to make tamales. This is perhaps quite ambitious considering I didn't even know how to heat tortillas, but I'm pretty adept at Chinese sticky rice parcels so figure they're comparable skills. I ALSO bought a comal from that site so I think I will scratch the tamales and parry forth to the tortillas...thanks!
  15. Shalmanese: www.fireworksfoods.com.au Next day delivery, plus all the chilli sauces, salsas, dried chillis, mole mixes and beans required. I ordered a WHOLE lotta stuff; it arrived today and I'm thrilled to bits. Everyone else: in this heated skillet, would you use oil or oil-less? Thanks for all the replies!
  16. What works for me is to bake the catfish quite dry, fluff it up with a fork, heat oil till shimmering and scatter the fish fluff with my hand horizontally across the pan of oil and then scatter another handful crossways across the first handful, sort of forming a large X in the pan. Then gently using a wooden spoon, 'herd' the frying pieces together into a clump in the centre of the frying oil and if you do this gently enough, and fast enough, it binds. Something about the collagen in the fish flesh coming out.
  17. Perhaps this belongs better in the Mexican forum, but it's embarrassingly basic.. I preface this by declaring myself Mexican-disabled; Mexican ingredients are pretty much non-existent in Australia and noone I know has any experience with this, soooo... I finally found a source of fresh white corn tortillas (in Sydney! gasp!). My question is; what's the best way to warm them, to eat as soft tacos? The packaging has no direction on this. Microwaving them for 60 secs works OK but still leaves them a bit stiff and powdery. Normally I'd be off experimenting but I'm rationing my supply so can't afford any tortilla mistakes! Google has not been helpful on this, presumably because it's so basic as to not require specification, but please take pity on a tortilla newbie!
  18. QCC Supplies on William St in East Sydney (near the Riley St corner) is good.
  19. ← Nono, thank YOU! I realise this sounds vaguely stalker-ish, but I've copied so many of your meals, my boyfriend (who is not very good with names) has been known to lurk behind me in the kitchen, look hungrily at the food and ask "Is this gonna be another See Spiderman meal? Is it??"
  20. Inspired by the "culture clash fried rice" of C. sapidus ( love that!): Caramelised ground pork (Thit Heo Bam) from Pleasures of the Vietnamese Table and (Thai-ish) fried rice flavoured with leftover red curry paste, white pepper, chilli, ginger, snake beans, shallots, fish sauce, palm sugar and limes. Isn't the internet a wonderful thing when photos of someone's dinner can inspire a person a hemisphere and a continent away to try and recreate it? Thanks C. sapidus!! (I was just missing the eternal cucumbers! )
  21. Chicken simmered with caramel and ginger (Ga Kho) from Vietworld Kitchen. This turned out better than the image. Making the caramel was a little scary (I have a phobia about making toffee - it's a tortured existence) and the first attempt saw me quickly Googling as to how to remove carbonised lumps of burnt-on sugar from Le Creuset pans (answer: boil water soapy with liquid detergent for 10 mins). Second attempt was much better and this was v. tasty.
  22. Very good spotting, that is indeed my current drug of choice! This was my actual haul from the grocery: Note serendipitous purchase of shabu shabu pork, so I'm definitely making your YK-thread recommendation of the pork and cucumber salad tonight!
  23. My local Japanese grocery had packages of wagyu/kobe beef on sale today; reduced from AUD$18 to AUD$10 for a packet of 300g. Not bad! Any thoughts on how most deliciously to prepare this? I haven't cooked with this cut before, which they call "karubi" (presumably from Korean kalbi), although I'd thought kalbi were ribs, whereas these are thickish slices, maybe 1/4 inch thick. I want something better than just grilled, but am drawing a bit of a blank as to how to accentuate the creaminess of the meat..are you supposed to cook it medium rare, to highlight the tenderness, or cook it near well-done, to melt the fat marbling??
  24. That says shiso (otherwise known as perilla, beefsteak plant, or Japanese basil... )
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