shain
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Everything posted by shain
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Alkaline noodles with cheese and kimchi (home made). Bread crumbs, scallions. Some very much needed beer.
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Matzo soaked in egg and milk, rolled around a filling of cheddar, mushrooms, dill and pepper, then pan fried in butter.
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Matzo farfel with chickpeas, mushrooms, onion, baharat, cinnamon, turmeric, cumin, parsley.
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Curry is often a bad / imprecise term. It was stir fried, might have contained tamarind but wasn't particularly acidic - more spicy and sweet. It surely contained a spice paste of sorts.
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I think those might have actually been cockles. I can't remember for sure, and in my notes in Hebrew, the difference is lost to translation. Anyway, pickled mussels and clams are lovely. I really like the Greek style, with good vinegar, garlic, some spices.
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Nope, only this once. They were stir fried. Not really stinky by the way.
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And a later meal. Pomelo salad with fried shallots. Shrimp and stink beans in curry sauce. Red curry with mushrooms and veggies. Iced Thai tea and coconut water.
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Papaya salad with pickled clams, street vendor.
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If you mean the ground coriander seed, then it is usually a very agreeable spice, tastes gentle and citrusy - it is nothing similar to the leaves.
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Southeastern Asian fried rice. With dried shrimp, chickpeas, egg, onion, cabbage, coriander seeds, cumin, soy sauce, fish sauce, fried shallots.
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A matzo casserole (a bit like strata, but firmer and not cheesy). Filled with chard, potatoes, browned onion, feta, turmeric, cinnamon, pepper, cumin. Crisped and served with tahini sauce, tomato salsa with schug.
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A very nice way to break fast, but for us it's dessert after another meal, and heavy Passover food as well 😛 The orange color is artificial, I'm afraid. I've yet to eat the baklava that tastes better than a homemade one, I would love to see your take.
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Matzobrie. Sweet version. Served with harroset. cottage cheese, honey, tea and nuts. Recpies:
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We bought some sweets for the Ramadan. Knaffeh got a bit squished, but was very nice once heated.
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My contributions to the Seder dinner. Salad, deviled eggs, vegetable soup with my now signature matzo cubes.
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I have a technique for cheat spätzle that yields quite decent results, tough not as pretty. I make batter with some extra water, then pour it into a wide pan (I use one made of silicon, so it won't stick). Cover and bake until set. Cool and cut into small rectangles. Might benefit from a soak in warm water if too firm. It's perfect for when the spätzle has some things mixed with, or a thick sauce (e.g. with paprika). But it's a little disappointing in terms of looks when served plain with butter etc.
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Suan Luang Rama IX park and botanic gardens. More photos to follow. 😘🐢
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
shain replied to a topic in Pastry & Baking
French toast with anko filling.
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Your Daily Sweets: What Are You Making and Baking? (2017 – )
shain replied to a topic in Pastry & Baking
Pre-Passover dessert. Sweet couscous with butter and a little milk, cinnamon, nuts and dried fruits. Not the most impressive plating, since I made a tiny portion for two.
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Made some quick beans and cheese burritos. Fresh veggies, spices, smoked motz, cheddar, feta (odds and ends), onion, cabbage, tomatoes, garlic, cilantro, coriander seeds, cumin.
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We had some decent wood-fire oven pizzas take-away before Passover. Not exactly masterfully made... But tastes fine. Cheesy polenta with mushrooms. Tomato sauce, smoked motz, roasted onion, cilantro, roasted garlic.
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Very nice. It seems like you have sauced it almost to the edge, and the rise resulted in sauced rind?
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Pretty mild, I can see the likeness to rice. It was tasty, especially due to being sweet and cold in hot weather.
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I'm guessing tamarind Yep
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