KennethT
-
Posts
6,130 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by KennethT
-
-
Here is the Nyonya chicken curry meal that I showed in the "one of" topic - I've been trying to imitate a specific curry we had in Singapore (we actually had it for breakfast several days in a row - see the week in Singapore foodblog....) anyway, I've tried like 5 times to get it, and while all the other trials were tasty in their own right, none of them were what I was going for.... until this one. It's just about perfect.... and the best thing is that since I made a large batch, we have 3 more meals of it ready to go in the freezer!
Chicken curry
Homemade roti prata (Singapore style) and stir fried baby bok choi.
- 18
-
We are definitely both. On the weekends, we'll make a large batch of sauces/curry which we'll distribute into several portions and freeze. Makes a fast dinner during the week... plus a lot of these curries are a lot of work between grinding spices and spice pastes, frying, simmering ,etc...
Here's today's example: nyonya chicken curry (to eat with my roti prata)
This is the rempah (spice paste) frying... almost done... then added potatoes and coconut milk:
Once chilled, I'll distribute this into 4 parcels. Then, during the week, I'll get home from work, take out a package of sauce, get it simmering, then add the chicken for about 12 minutes and dinner is done!
- 8
-
Rob, what a great review... I'm so happy for you! I wish I lived closer so that I could stop by and try everything!
- 1
-
At first glance, I thought it was a chicken also, sitting in soup - but as @liuzhou said, that would be really odd.
-
1 hour ago, Okanagancook said:
Did you just steam the greens?
Nope. Stir fried with garlic, chicken stock, salt and a touch of msg.
- 1
-
-
Just now, mm84321 said:
You are not to blame. The 5 piece chicken tender meal with an apple pie is solely culpable; we are just now learning how to make our relationship work.
I've never had the chicken tenders... do they use the same breading as the standard popeye's (spicy version)? Also, if you have access to dark meat chicken fried in lard, why would anyone choose the tenders? Are they still juicy? Just saying... not much better than Popeye's spicy thighs....
-
Someone forwarded this link to me...
http://www.worldofbuzz.com/fatty-pork-announced-top-10-nutritious-food-world/
Basically it says that a BBC study has found that pork fat is healthy as it contains 60% monounsaturated fat and oleic acid.
I had always heard that pork fat from jamon iberico de bellota was healthy since the pigs eat so many acorns, their fat is high in Omega 3 fatty acids (like salmon) - and I can definitely say from experience that the fat has a low melting point - it melts in your mouth and on your hand...
But I wonder if this applies to commodity pork as well... I haven't read the study yet...
- 2
-
I was finally able to make a decent Singapore style roti prata...
Granted it's not nice and round like it should be, but it was crispy on the outside, a little flaky inside and nice and tender. Not as flaky as I'd like, but that is for future experiments. Also, this is a "healthy" prata, which means that is made with copious amounts of olive oil, rather than margarine as would be typical. I used a different recipe for these than what I linked to a few pages back. I tried that recipe, but they came out like bricks. The new recipe is a similar 50% hydration, but uses a lot more oil in the dough, which makes it really slack... but it stretches easily to a thinness that is basically transparent.
I made the dough and stretched them last week, then shaped into the coil shape, bagged and froze. Yesterday, they were removed from the freezer around noon, and then I made them around 7. I couldn't tell a difference between these and the one that I made fresh, never frozen.
We had these last night with a nyonya chicken in black nut curry (but without the black nuts!) which is a curry that has no coconut milk, but is a spice paste with lots of fermented shrimp paste and tamarind.
- 17
-
@mm84321 wow, I hope I am not to blame for your chicken addiction... Not that I blame you - that's why I take great pains to avoid that place at all costs!
- 1
-
Even the most sophisticated of palettes can be taken in by the seduction that is Popeye's.... I, for one, do not fault him one bit!
Edit: @Tropicalsenior ha! you beat me to it!
- 2
-
Thanks so much for posting this... I loved it!
- 2
-
11 minutes ago, dcarch said:
What's the matter with you guys?
When it's too hot in the kitchen, go naked!
Or a small electric fan will take care the heat effectively.
dcarch
1 word... SPLATTER!!!
- 1
- 2
- 1
-
I second @Kim Shook - when it's hot, I do a lot of stovetop stuff, or really, anything that doesn't require the oven. Plus, when it's hot, I like to make spicy food that makes you sweat and tastes good and a warm room temp.... so that's pretty much anything SE Asian. Also, I don't know if you have the capability, but sous vide is a great way to keep the kitchen cool, and I'll do that as well.
- 1
-
The best satay I've had were in Singapore - and the sauce was sort of like a coconut curry with chopped peanuts added. I've never made it before, but It is slightly sweet from palm sugar and could possibly contain tamarind. I would probably start with a search for something like that... I imagine the curry paste would include lemongrass, galangal, chilis, turmeric and garlic. I wouldn't be surprised if there were spices as well, but I don't know what they would be.
Sorry I can't be of more help... good luck - and keep us posted!
- 1
-
What type of satay are you looking to make? Satay is common in Malaysia, Indonesia, Thailand, Singapore, China, etc, and none of them are the same - some may have similarities, and some would be wildly different. So having an idea in mind of what you are trying to make would be helpful.
-
-
I like the Viet variety which is purple on one side and green on the other... slightly different flavor from shiso...
- 2
-
What about a very small amount of xanthan gum? It is commonly used to stabilize salad dressings...
-
looks like naan to me (but that could just be the pic)... tons of recipes online for it - maybe a good starting point?
ETA - just read the david lebovitz article.... disregard my statement!!!
-
I once saw a really cool video of someone frenching bones with a piece of string....
- 1
-
RS232 is easier to use with automation controllers
-
@ElsieD When my wife and I were in Central Vietnam for a week last summer, we ate Viet food all the time - I kept joking that I thought I had a tapeworm because I was always hungry - and after all that eating, I think I wound up losing like 5 pounds by the time I got home... it's the weirdest feeling to lose weight while on an eating vacation! Then again, it was like 120degF every day, so maybe it was all water weight....
- 3
-
Very nice... I am jealous of your kitchen! Can't wait to see the rest of the week...
Dinner 2018
in Cooking
Posted
After washing, I spin it dry in a salad spinner. Then I take a few cloves of garlic and give them a rough chop. In a wide pan (if I had a wok, I'd use it but I don't), I fry the garlic in a little bit of grapeseed oil on high heat - just for a few seconds until you can smell it. I add a few grinds of Vietnamese peppercorns (that's what I've been using lately) and then dump in the bok choi. I flip it around until they're all coated with the oil - maybe about 30 seconds or so. Then, if I'm lazy, I'll add about 1/4C water with maybe 1/4t salt mixed in... if I'm not lazy or want something a little better, I'll use about 1/4C chicken stock that I've simmered garlic and ginger in and then froze. In addition to the 1/4t salt, I might add about 1/8t MSG. Anyway, once the liquid is added, I'll stir it around for about 30 seconds and it's done.