zend
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Posts posted by zend
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Pressure-cooked curry base.
Taken from this fine gent - Vah (I love his stuff):
Enriched mine with powdered green cardamom, cinnamon and a pinch of fenugreek powder (a tiny bit). Tastes very good on its own once cooled, will use it with meat tomorrow. I know it does not look like much. It was just tonight's dinner, with some fresh pan-cooked naan (no pics taken).
For me, it is the thing to do when I have plenty of ripe tomatoes ready to spoil and onions lying around.
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Cemitas for sandwiches tonight.
As per James Kenji Lopez-Alt's recommendation, I used cream in the dough instead of milk and butter (he said heavy cream i.e. 38%, I only had light whipping cream i.e. 30%).
I am extremely happy with the result.
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Kimchi Jjigae - recipe from Maangchi
Didn't have pork, so used chicken.
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how did you get the nice pink hue in your eggs?
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Had a big appetite for Uighur lamb kebabs (Yang Rou Chuanr) and I live in an apartment, so charcoal grilling was not an option.
Hence I went for Mutton Jerky. Dehydrated my lamb for ~30 hours @70C, pre-seasoned with salt, chile powder, cumin and fennel . Bit of sugar.
As a note to self, I will trim off the excess fat next time.
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1 hour ago, rotuts said:
https://asfarasicook.wordpress.com/2016/05/22/pressure-cooker-thai-biryani/
disclaimer: I am a noob at writing recipes, so cast no stones, please.
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Pressure-cooked Thai-curried lamb & rice
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@shain : what oven did you use? that looks very yum
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I've had an amusing minute looking for those chili flakes, Ambassador
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Freezer party: Mussels in thai red curry sauce
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@liuzhou I know, I was running low on whole dry chiles. It did come out spicy, though
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La Zi Ji Ding Qie Zi.
Love La Zi Ji Ding (dried-chile deep-fried chicken cubes) and adore eggplant (qiezi), so I thought I would deep fry both and subject them to the spicy, numbing, garlic-ginger, leek-infused treatment afterwards. Covering chicken bits and eggplant in cornstarch and spices-powder made a big difference in the final texture.
Spices powder: 1 sugar, 1/4 salt, 1 dried chiles, 1/2 hua jiao, 1/4 fennel, 1/8 cumin seeds.
PS - a dish best eaten max 15 min after taken off fire (second helping 20 min afterwards got a bit soggy)
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Tendon texture seemed crunchy rather than gelatinous to me (probably it does get gelatinous if boiled long enough).
I tasted it used in Fu Qi Fei Pian - a cold SiChuan dish with a slightly sweet, sour and very bright Mala dressing. Grew addicted to it while in ChengDu last week.
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Of the books I have been reading lately - mainly on Asian cuisine - this is by far the friendliest to the impatient cook, and also has a great layout.
http://www.amazon.com/Pok-Stories-Roadside-Restaurants-Thailand/dp/1607742888
In addition to making for interesting reading, the recipes are well explained, with the added bonus of having a Flavor Profile for each of them, such that, should you miss any ingredient (which you will, if you live outside Thailand), you can at least have an idea of how the dish should end up tasting. Each recipe has a nice foodporn pic attached, and several recommendations as to what goes well with it (among the other recipes in the book, of course).
So far, I have cooked Neua Naam Tok (Isaan steak salad, p68), Plaa Neung Manao (Steamed whole fish with lime and chiles, p76) and Phat Phak Ruam Mit (Stir fried mixed vegetables, p98). All of them came out tasting very close to what I had in Thailand.
I will detail the recipes I have cooked over the coming period.
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Dinner 2016 (Part 5)
in Cooking
Posted · Edited by zend
clarification (log)
Hi Anna,
I should have been more clear - I used gochukaru - the Korean chile powder - and probably less than 1 cup - about 6 tbsp (I err on the spicy side). I have not put eggs in it yet, just gobbled it up on bread / naan :). It is hot, but bearable.
LE: I also used 4 tbsp of 1:1 garlic-ginger paste, 1.5 tsp kosher salt and 1 tbsp sugar, which may not be exactly the quantities shown in the video. YMMV