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KennethT

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Everything posted by KennethT

  1. I've heard that Maesri is less salty than the Mae Ploy. I've had the Mae Ploy in the plastic pouch in the tub and have not been impressed. The best curry paste I've had outside of Thailand is Nittiya - but it must be kept refrigerated. Whenever I go to the Thai store in Chinatown, they're always sold out... very frustrating. But I've heard decent things about Maesri in the can - I have a can in my pantry (of the red curry) but haven't used it yet. Many years ago, I was in Chiang Mai and we took a cooking class - one of the dishes I requested making was Khao Soi, which originates in the area. I can't find the recipe now, but it used a yellow curry paste, although you could sub in red curry paste in a pinch. I don't know what to do with the sour yellow curry paste though.
  2. @Shelby I think it depends on what kinds of curry you want to make, so the advice to look at a few recipes and get ingredients for that is a good one. Curries from the various countries/regions will vary significantly. For instance, many SE Asian curries (from Thailand, Malaysia, Indonesia, etc) use more fresh products like garlic, ginger, galangal, kaffir lime leaf, fresh chiles (several different kinds) etc. than dried spices like in many Indian curries. One thing that I would add to the list is belacan - shrimp paste. It's essential in many Malay/Indo/Nyonya dishes... also dried shrimp (the kind that needs refrigeration). And fresh curry leaves and kaffir lime leaves, which don't stay fresh long, but can be frozen. Also, when it comes to dried chilis, there are so many varieties - one store near me must carry at least 20 different kinds of dried chilis. I tend to use Puya chilies as they are available here and are a decent substitute for the not-so-spicy dried chilis used in SE asia. But also dried thai chilis as well to add a different flavor, and more heat.
  3. I imagine a cutting would root well. I've thought of trying it but the branches I can get don't look fresh enough. One day when I get some time I'll try it anyway.
  4. @sartoric That black tamarind sounds amazing... I have to look for it around here. I also love curry leaves and use them in quite a few of the curries we make. I keep saying that I should grow a curry plant - I gather they grow easily in hydroponics which is a plus for me... plus, the only store around me that has them sells them for like US$5 for a small branch! It's highway robbery, but I pay it because I don't have much other choice other than going really far away, or growing it myself.
  5. I prep my tamarind a little differently. I put the necessary amount of tamarind paste in a small saucepan with lid, and add double the amount of water in ml to the tamarind by weight. So, typically for a 2 person curry, I use about 25 g tamarind paste and add 50ml water. I bring it to a boil, then cover and let steep and hydrate for about 5 min. Once done, in the same pan, I'll mash the paste with a fork until it's all completely hydrated, then just dump into a strainer. Using a spoon, I'll press the thinned paste through the strainer until I'm just left with the skins. Then scrape off the tamarind paste that has collected on the bottom of the strainer and mix with the watery liquid that went through the strainer. It results in a thicker tamarind liquid, which I like since it doesn't add too much extra water to the curry. I can always add more plain water if needed.
  6. @sartoric Did you make all of those? If so, wow! That's a lot of work! Must have taken all day!
  7. KennethT

    Potato Puree, Mashed Potatoes, Pommes

    I like to use fingerlings in a ricer, then I dry in a pan on the stovetop and then beat in only butter... no milk or cream for me. After the butter is incorporated, this mixture goes through the tamis, and then finally thinned with a bit of the starchy potato boiling water.
  8. My wife and I love curries... especially the SE Asian ones. I usually make a large batch and portion and freeze. Lately, I've been on a Nyonya curry kick - Nyonya (aka Peranakan) is a group of people that descend from Chinese immigrants to Malaysia, Indonesia and Singapore. Some use coconut milk, some do not. I've made a few from Nyonya Specialties, and discussed it a bit here: After using this book for a while, I've learned a bit of how to create my own to recreate some of my favorite dishes I've had during my travels.
  9. KennethT

    pan frying fish filets question

    I've been looking to recreate the sambal fish that I had at (old) Lai Huat in Singapore... They take a whole fish, fry it, then coat it in their sambal which seems to consist of chiles, dried shrimp, shrimp paste, tons of garlic and shallots. I made the sambal last night, but it got finished too late to start dinner.\ I have 2 filets of red perch. I was thinking of giving them a flour coating, then pan frying - the question is which flour? Should I use AP flour or rice flour?
  10. KennethT

    pan frying fish filets question

    I wound up using AP flour, and it turned out great. Unfortunately I didn't take photos - but the skin stayed pretty crispy, even though it was slathered in a mostly dry sambal - the sambal had been fried previously, and then refried to warm up just prior to slathering...
  11. Try compressing it with a bit of gin in the bag!
  12. KennethT

    Le Sia

    My wife and I finally made it to this place in the East Village. It's a chinese seafood place that also does skewers. We thought it was a good sign that most people around us waiting for tables were speaking Mandarin. The space is a bit cramped (especially if you order a lot of food) but we really enjoyed it and will certainly return. They provide aprons to wear and packets of plastic gloves... Boiled crawfish and shrimp in a hot and spicy sauce. Comes with potatoes, lotus root and we added a fried bread which was awesome. The boil was slightly tingly from some szechuan peppercorns and a little sweet and sour too. We also got the same thing with a garlic boil that was crazy garlicky. It was my favorite. They had skewers similar to chuan'r we had in Beijing. One lamb is pictured but we got two of those and 2 chicken. Both very tasty. Prices were very good and they give a 10% cash discount!
  13. @dcarch That's what I mean - I had the same questions you did.
  14. KennethT

    Dinner 2018 (Part 1)

    Last night, we had (again) chicken curry with homemade prata. The standard way to do this is to cook potatoes along with the chicken in the curry (I posted the recipe in RecipeGullet). I've been using Yukon Golds, but every time, they come out much grainier then they should be. Does this mean that they are not cooked enough, overcooked, or the wrong kind of potato? I don't think they have yukon's in SE Asia - I'm assuming they use some kind of waxy potato, so I subbed the yukons... maybe there is something better that I could use next time? Suggestions? Thanks.
  15. @gfweb I didn't use a commercial hotplate - I made my own... I'll try to post pics a little later... @dcarch I am curious about that as well - and how are they setting up a rotating mag field slow enough to spin their stirrer plate without causing problems with the inductive field?
  16. I made a DIY version of this many years ago (soon after joining eGullet after reading the initial SV threads). I still use them (I made more than one) today. Mine aren't induction, but that works for me since my cookware is AllClad LTD and is non-magnetic
  17. KennethT

    Papaya - Ripe? Unripe? Help needed.

    Personally, I've never met a ripe papaya that I've liked. Even the most ripe (picked about 10 feet away) was pretty tasteless. Oddly enough, my wife REALLY dislikes ripe papaya - she says that the smell reminds her of vomit, slightly, and finds it just completely off-putting. We are both big fans of unripe papaya, which has even less flavor than ripe papaya (and no vomit odor) but has a great crunchy texture and is a good vehicle for dressings or dips in chili salt or sugar.
  18. KennethT

    Lunch! What'd ya have? (2018)

    They look a little like longans
  19. I see algae issues all the time with hydroponics - any time there is water and light, you will get algae. So, the best long term solution is to get rid of the light. Is it possible to wrap the tank with aluminum foil?
  20. KennethT

    Strange Pizza Toppings

    @BeeZeeThat's penne a la vodka pizza, started in the early 90s during the craze associated with that pasta for a time
  21. KennethT

    Strange Pizza Toppings

    I can't imagine the warm/hot durian pizza... I imagine you would be able to smell it from around the corner.
  22. KennethT

    Strange Pizza Toppings

    @ShelbyThe candle is to keep the pizza warm! Because no one likes luke warm pizza, except maybe half the world....
  23. KennethT

    J's Wedding Banquet

    I just saw this topic now. Thanks so much for posting - it's always so interesting to see an insiders view into another culture!
  24. KennethT

    Dinner 2018 (Part 1)

    Viet lemongrass chicken Ga Xa Xao Ot with stir fried yu choi
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