Okanagancook

Made my Rendang Daging for my Indonesian Dinner on Saturday. I like to let curries sit in the fridge a few days to develop flavour. First deboned the lamb legs and cut into 2" x 1" pieces. You can use beef also. Next onions, garlic, ginger root, chilies and a little thick coconut milk is blended until smooth. It all goes into a sauce pan with the rest of the coconut milk, turmeric, chili powder, ground coriander, dawn salam leaves, lemon grass laos powder or galangal powder. This is stirred with the meat and then tamarind liquid is added. The whole thing simmers without a lid for 2 1/2 hours until the liquid is very reduced and oil from the coconut comes to surface and the meat is fried in this oil. So, it is like a reverse curry because usually you fry the spices at the beginning but here it is done at the end. Palm sugar is added at the end also. I forgot to take a picture of the curry at the end in the pan so just a shot of it in it's container. I will reheat it at dinner time and do the frying part of the procedure.

Holy crap. I can't remember when I changed mine...probably at least a year! IT WAS TIME! SO A BIG THANKS TO @Shelby

" The recipe also says you can keep it "up to one day." so overnight should be ok. Never made it so can't vouch for it. From 'Modernist Cooking At Home' website. Was your oil from the machine dirty?

Like this only with rum...I'd use white: Vodka Infusion 250 g water 125 g sugar 125 g vodka Preparation: All three infusions follow the same general pattern of preparation. Heat the water and sugar over medium high heat, stirring to dissolve all the sugar Once the mixture has come to a simmer, remove from heat and add the flavoring of choice (basil, vinegar, vodka) Allow the mixture to steep while it cools to room temperature. Remove and discard basil if using. Vacuum seal the watermelon cubes with the infused syrup in a chamber vacuum sealer. Unfortunately the displacement method of air removal is not effective here as you want the vacuum to compress the watermelon while simultaneously driving liquid into the fruit. Allow to rest in the fridge for 30 minutes

I have a recipe similar to the above stuffed eggplants and it is delicious plus you get to use your new spices! I too am looking forward to your blog Shelby!

@Yaneidi That's interesting about heating the mustard oil. Thanks.

Thanks @rotuts, but my copper is only a year old and love using them. I have a gas range and gas is way, way cheaper than electricity in these parts. I usually choose the Wolf Range to do my cooking...or the outdoor gas grill.

@Shelby Too bad you couldn't find cardamon pods because they are used to make Charmaine's garam masala on page 35..there are three types. Garam masala is used quite a bit in her curries....it is a spice blend that can be used during the cooking of the curry or used to finish at the end..just stirred in. The blend can vary quite a bit depending on the cook. I tend to use her blend with her recipes and three are three types to choose from. So, you'll have to order it on line.

@SmithyNot sure why your oil separated...maybe the almond milk? The oil used to cook the spices will come to the surface as the curry cooks. Also yogurt will split but you can stabilize it by adding 1 teaspoon corn starch per cup of yogurt before adding it to the recipe.

Just realized my solid copper pans are not induction friendly....so I am safe😁

1 cup desiccated coconut 1.25 c hot water allow to cool enough to knead a few minutes then strain through fine strainer or muslin cloth squeezing out as much liquid as possible. This yields ‘thick coconut milk’ repeat with the same coconut and this will yield ‘thin coconut milk’.

I vote red also. Do you have some dried coconut? You could make some coconut milk.

I really do not have room, unless of course we put an extension on the kitchen!😑

I really need to stop reading this thread 🤑 based on my experience with the CSO, Instapot.....and many other Egullet inspired purchases. 😫

From Eat Your Books https://www.eatyourbooks.com/library/recipes?q=Yellow curry paste the first couple of pages are recipes for the paste then the list enters into recipes. i have never used it so cannot offer anything

Yes, many more fresh and somewhat difficult to find ingredients in non-East Indian Curries so best to find a recipe first.

Rack of lamb. They come 'English" style (i.e. not-Frenched 😃). I pull the cap fat off which has a layer of meat on it. Take the meat off in one piece. Trim the fat and sinew off the rack and use meat glue to attach the meat back on to the rack. You can see the layer in the photo. The rack was roasted with a brushing of olive oil, lemon juice, garlic, thyme, rosemary, pepper and salt. Served with smashed garden potatoes & roasted garlic, mushrooms, tomatoes Provencale and a salad.

Chapatis are tricky alright. I don't like Atta Flour for some reason the texture is not what we like. I use all purpose white with a little whole wheat mixed in...about a tablespoon whole wheat per cup of white. A little oil in the dough makes them softer.

When buying black cardamon, they should not be all dried out...should be able to break open the pod quite easily yielding the black seeds inside. They are kind of smoky. Nice list of recipes.

@Shelby I would say for essential curry spices these would be a good start. I buy whole spices and grind them as needed: Cumin seeds Coriander seeds Black Mustard seeds Turmeric Fennel Seeds Whole Cloves Cinnamon Sticks Green Cardamon Pod Cayenne Chili or Kashmiri Chili if you can find it Whole Dried Chili I did I miss anything?

Well, that has planted a seed....maybe I can take one of those branches in my package and grow it up.

I hope they keep it up. Actually they seem to be stocking more exotic stuff since they opened. There is also a big East Indian population in the surrounding country side....fruit farmers. They have Long Beans, Japanese eggplants, cassava, lemon grass, taro root, Asian squash, and jicama.

@sartoric another interesting plate. The eggplant dish looks like a nice combo and the coconut sambal seems a perfect accent to the other dishes. I am fortunate that The Great Canadian Superstore opened a big store here about 3 years ago and they regularly have fresh curry leaves. Just got a package and they just cut the branches off with the leaves attached. I have to freeze most of them because we do not eat curry everyday. They also routinely have okra, baby eggplant and occasionally the little green Thai eggplants which have amazing flavour, curry leaves, fresh young ginger, fresh lime leaves...in little old Penticton of 35,000 WASP old folks! I feel obligated to buy something from that list so they keep bringing it in🙄

There are many different preparations for tamarind. Since I was using Charmaine’s recipes, I made her preparation. I have a jar of tamarind liquid for use with the Syrian cookbook Aromas of Aleppo and it is way thicker than the one I just made....and on and on it goes. I think what’s important is to add a bit and taste, then add more, etc.

Do you use black cardamom? Love that spice.