KennethT

This was from frozen. I get it from Wild Fork Foods - all of their stuff is frozen and I've found their frozen fish to be pretty good. I have ordered their grouper many times as well as their mahi mahi and cod. I also got the barramundi there frm last week - it was the first time I got it, but definitely won't be the last - it was quite good too. I've gotten their salmon before but was underwhelmed - and annoyed that it was a skin on piece that still had all the scales on it!

Sambal grouper

Last bak kut teh with Argentinian red shrimp and Florida gulf pink shrimp

Are those noodles frozen or dried?

Wow! She's looking great! How much light do you give her? Do you know the DLI or light intensity and how many hours? I usually pick the flowers just after bud break because I want it to focus on leaves, but I can't argue with your results!

picture Homer Simpson drool.... charolais beef..... uggghhhhh. We had it in Burgundy.... such great flavor!!! Some of what I miss from France.... that and lamb from Limousin...

How close are you to Frankfurt? We typically take the direct flight NY-SIN, but may be persuaded to take it NY-FRA-SIN... then again, maybe a separate trip - I have a customer in Antwerp - I think it might be a nice road trip from there into Germany....

gorgeous! If it tasted half as good as it looks, it must have been something special. When should we plan our trip to Germany?

Looking forward to a trip to North Sulawesi, Indonesia which is a peninsula so they have a lot of great fish and seafood. Also common in the region is a raw sambal called dabu dabu typically only made from chillies, tomatoes (usually not very ripe or even green), shallots and garlic but it can have extras, like the ataulfo mangoes I had. The fish is barramundi, one of my favorites, grilled on a plancha (well seasoned cast iron plate).

I used to have a bunch of cheap ones I got at teh restaurant supply store and used them all the time for flavored oils. I was always frustrated trying to get them clean, though. It's like the oil and plastic became one so it was impossible to clean, even using a bottle brush. Does this happen with the OXOs also or just the cheap plastic ones?

Yes, ideally you would use sticky (glutinous) rice for both the rice powder and for the accompaniment, mostly because in the areas where laap originated, that's pretty much all they have so they use it for everything. But you can also toast jasmine rice in a similar way - you might be able to tell the difference side by side, but otherwise I don't think you'd notice.

Are the meatballs made from chicken? What other than cilantro and oyster sauce, what else do you put in?

That is back breaking work... been there!!! Hope you had a nice hot epsom salt bath afterwards.

I do that waaaay too often!!!

Looks great but I'm confused - you have rice on the plate - so how do you not have toasted rice powder? Just dry fry some raw rice in a wok until toasted then grind in a spice grinder or mortar.

It looks like your air fryer can get those wings to resemble being grilled - is there a lot of sugar in your char siu marinade? Would you say that they have a sort grilled flavor from the charring or does it just look that way in the photo?

For all the SE asian food you make, you need to get a kaffir lime tree!

Yes, I sympathize with your ex-neighbor - many times my local store is out of the fresh large red chillies - you can substitute dried (after soaking) and it's similar but not the same. But yes, I'm lucky that everything else is easy to get, although I admit that I got my last block of belacan from Amazon when my local store in Chinatown stopped carrying the brand I like. Also, I hate to admit that my posting of these recipes is more selfishly motivated - I almost never write recipes down - they're all in my head, so when I make things more than once, it's typically a little different each time. Lately, when I get a version I'm happiest with, I throw it up here - now I've got a record of it, and if anyone else wants to read it it's just a bonus. Although I have to say that I don't remember seeing anyone else post a photo of them making any of the recipes I've put up in any of the dinner or lunch threads!

And you can moonlight as a lumberjack! Or a slasher movie!

This is a popular vegetable treatment in Singapore and Malaysia - vegetable stir fried with a lot of shrimp paste. It's super savory and quite addictive. Typically it's made using kang kong, aka water spinach or morning glory. Pak boong in Thailand. It's hard to get here unless I go to Chinatown, but I commonly make it with baby bok choi. 1 pound vegetable, raw. If using bok choi, separate the stem from the leaves. Cut the leaves in 3-4" pieces and the stem into 1" lengths. rempah: 6-7 small shallots 5 cloves garlic 3 fresh long red chilli 2 fresh red Thai chilli 1T toasted* belacan (preferably the Malaysian kind) 3T dried shrimp soaked for about 20 minutes, then drained 1. Pound the rempah ingredients in a mortar or in a food processor until moderately fine and set aside 2. Roughly chop the drained dried shrimp then fry in some enough oil to basically deep fry until fragrant and crispy - remove the shrimp and drain on paper towel, reserving the oil. You can use some of the oil to fry the rest but you won't need it all - keep it in the fridge (strained first) and you can reuse over and over. 3. Using a few Tablespoons of the reserved oil, fry the rempah until very fragrant and the oil starts to seep through 4. Add the stems and stir fry for a short while 5. Add the leaves and about 1/4C water and stir fry until the leaves have mostly wilted 6. Add the fried dried shrimp and toss through 6. Taste and season as necessary with a little salt and a little sugar (maybe 1/2t?) if needed

Indonesians love crackery things called kerupuk. They can be served along side a main meal or just eaten on their own with various sambal. Kerupuk are typically purchased in the market and can be made from a variety of things - shrimp, fish, tempeh, various kinds of legumes, etc. One very popular sambal is sambal kacang which is very similar (and can also be used for) a dipping sauce for satay - although in Indonesia, most satay dipping sauce is sweet soy sauce with chillies, but the sambal kacang is popular in Singapore with satay. bumbu: 4 small shallots 5 cloves garlic 2-3 fresh long red chillies - like prik chee faa in Thailand 2-3 fresh red Thai chillies depending on how spicy you like it 1 inch galangal A couple handful roasted peanuts (about 100g) 1 cup water 3 kaffir lime leaves 1T palm sugar 2T coconut milk 1T sweet soy sauce (kecap manis) 1/2t salt 1/4t MSG 1. Pound the peanuts in a mortar until you get a coarse sand with lots of pieces about 2mm in diameter and set aside 2. Pound the bumbu ingredients in a mortar or grind in a food processor until quite fine 3. Fry the bumbu in some peanut oil until some of the oil seeps through again and is quite fragrant 4. Add the ground peanuts and stir to combine 5. Add the rest of the ingredients and boil until thickened - note that it will thicken more once cooled 6. Taste and adjust seasoning if necessary

yes - I just got it. It's a high power (2600W) Vollrath induction unit. Unlike most induction units, it doesn't pulse the power to control heat (like most microwaves) but rather puts out continuous limited power. It is also adjustable in 1% increments from 1 to 100. According to Vollrath, you can even use it to melt chocolate without a bain marie since it's capable of providing very low power. It also has a temperature probe so you can control it by temperature rather than % of total power - I haven't used that function yet. You can also set the pan temperature without the probe, but I haven't found that feature very accurate in my initial trials. But for the few things I've used it for so far - I love it.

frozen.... not nearly as good as fresh but better than nothing

Had a few friends over for dinner for Malaysian/Indonesian night... Store bought shrimp chips with homemade peanut sambal (sambal kacang) Sambal udang kecombrang - shrimp sambal made with torch ginger flower. The head on/shell on shrimp were deep fried first to make the head and shell crunchy and edible. Then tossed in the sambal Peranakan chicken curry with homemade curry powder All served with jasmine rice and bok choy two ways - stir fried with garlic and belacan style with tons of shrimp paste (didn't get a photo of that).

Where did you find a 2.75# chicken? I'd love to find something like that. Was that the Euro style Bobo chicken?