sartoric
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Posts posted by sartoric
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Nem Nuong with Nuoc Cham.
The patties are made with pork mince, ground roasted rice, fish sauce, spring onions, garlic and pepper.
The dipping sauce is water, fish sauce, rice wine vinegar, fresh lime juice, chilli, garlic and pepper.
To accompany is lettuce, basil, mint, baby spinach, tomatoes and pineapple.
You can wrap them, or use a fork !
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1 hour ago, huiray said:
Looks nice, sartoric. Perhaps you might consider adding even more basil next time. :-)
Following on from the "Gardening" topic, here are a few stir-fries that I did in the past with lots of (Thai) basil (just use standard Western basil instead, it doesn't have to be Thai basil): here, here (scroll down), here (scroll down). Here's another soup w/ loads of Genovese basil *and* a noodle/pasta sauce with loads of basil also - here.
Thanks huiray. Damn that Mei fun with mince pork, tomato and basil looks good, and I've only just started preparing something else with mince pork, tomatoes and basil. Another time !
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An Asian flavoured chicken soup with tomatoes, basil and spinach.
He likes his with crushed nuts and chilli vinegar.
i like mine with fried shallots and fried garlic.
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34 minutes ago, huiray said:
You might be seriously shortening yourself if you are skipping Malaysia, if this trip is to be the "one and only". I might murmur that you look up what is found in Malaysian cuisine --- Malaysian-Chinese, Malaysian-Indian, Mamak, Malay, Northern Nyonya, Southern Nyonya, Malaysian-Hainanese, Colonial British-Malaysian Edition, Portuguese-Malaysian Edition, More specialized Malaysian-Malay (Kelantanese, e.g.), etc etc etc. Penang alone is thought by some to be amongst the premier "street food" places in SE Asia (NOT Bangkok) and the closest comparisons have been Taipei as an example.
I'm excited now. I've been planning a trip for May which sees us in Georgetown, Penang for maybe 4 nights. I lurve street food. Tell me more huiray, apologies for hijacking !
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9 minutes ago, huiray said:
I use it with the stems as well, trimmed to include the tender stems and discarding the woody lower parts ---so the "trimmed basil" I refer to includes more than just the leaves, and the "fistfuls of basil" I use is definitely more than just leaves.
Okay, tender stems are going in !
Thanks.
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35 minutes ago, djyee100 said:
Ravioli and tomato salad with masses of basil, a recipe from Deborah Madison's Vegetarian Cooking for Everyone. I recommend tossing in the basil just before service. Otherwise it gets mushy. I take this salad to summer potlucks and people love it.
http://www.bigoven.com/recipe/ravioli-and-tomato-salad-with-masses-of-basil/183205Also Thai Basil Chicken, one of my faves for a quick weeknight dinner. I cut back on the garlic and chiles in this recipe. I prefer Thai basil for this dish, but I've used Italian basil with good results. I sometimes cook this recipe with an equivalent amount of ground chicken instead of boneless thighs. That works well too.
http://www.thaifoodandtravel.com/recipes/basil-chicken-recipe.htmlI wish I had too much basil now. Also, I long for good tomatoes. And it's only January!
Thanks djyee100, I'm going to try the Thai chicken and basil.
35 minutes ago, djyee100 said: -
46 minutes ago, ElainaA said:
I freeze basil leaves. Just rinse, pat a bit dry and seal in a freezer bag. Not quite like fresh but in the middle of winter they seem really good. Or chop, mix with a small amount of water and freeze in ice cube trays.
Thanks ElainaA, although we grow it year round here.
46 minutes ago, ElainaA said: -
43 minutes ago, huiray said:
Simply use it as a vegetable. Yes, really. Stir-fries. Soups, especially soups. Try wilting handfuls of it into a nice stock with, say, fish balls. Or a tangy soup with chicken and bunches of trimmed basil. Use it as one would fistfuls of Thai basil in similar circumstances except with a slight twist to it.
(In fact, half of what you have in that tub would easily go into ONE pot of soup for just a couple meals, or, if I'm hungry, a single meal. :-) )
Wow, I'm impressed ! That pot is 30 cm square. We do use the leaves in Thai and other Asian meals (soup coming up tonight).
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18 minutes ago, heidih said:
huiray often just uses it as a vegetable. I like to take masses of it, cover in olive oil and set in a low oven to extract flavor. Fabulous as a bread dip or to finish other vegetables.
I'm going to try this, thanks. Do you keep the oil in the fridge ?
18 minutes ago, heidih said:huiray often just uses it as a vegetable. I like to take masses of it, cover in olive oil and set in a low oven to extract flavor. Fabulous as a bread dip or to finish other vegetables.
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This is our current basil crop which needs harvesting.
I've made so much pesto we're a bit over it.
Any suggestions for ways to use it ?
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Chicken and pumpkin tajine flavoured with my home made harissa.
Served with couscous and pita toast.
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A simple porterhouse steak with pepper sauce, cheesy baked potato, garlic stuffed mushrooms and mustardy green beans.
Details here https://www.facebook.com/Whats-for-dinner--1427021760943871/
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Kinda hard to make this look good, but the soup was superb !
French onion soup. It was just red and brown onions sweated in butter, a good beef stock, splash of brandy, splash of port and a bouquet garni. Sourdough bread with Swiss cheese on top.
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Spicy prawn salad.
The prawns were marinated in our homegrown chilli paste, peanut oil, salt and pepper.
The salad is baby cos, sesame seaweed, baby beetroot and spring onions.
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Fresh crab with lime and Kampot pepper dipping sauce.
Served with stir fried beans, lettuce and mango salad and rice.
The salad.
The crab (blue swimmer).
The meal.
More details here https://www.facebook.com/Whats-for-dinner--1427021760943871/
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Chicken marylands roasted on a bed of red onion, lemon, garlic and herbs. With tomatoes.
Served with roasted potatoes, butternut pumpkin and carrots, plus a side of sautéed cabbage and bacon.
Pan juices enhanced with stock and a little cream.
Details here -
https://www.facebook.com/Whats-for-dinner--1427021760943871/
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2 hours ago, heidih said:
It is freezing here so crock pot soup in process. A very very loose Ash reshteh. The onion and garlic, and a box of button mushrooms were oiled (olive) and pre-browned in the oven and the tumeric and hint of cumin added at the end to not leave them raw in the liquid. I tucked in an ancho chile (dried pasilla) and a single star anise wing. For the legume I am using plain old brown lentils. Some pre-softened carrots for sweetness. I prefer it with just spinach adding fresh herbs when ready to eat in each bowl. My cooking tradition always cooks the noodles separately and with this quantity I definitely did not want wheat based pasta. I actually enjoy/crave the texture of shirataki so I added a packet of the tofu ones in a tubular shape. Smells great now, but I have several hours before it is ready and it is always better after sitting overnight. Oops and some tamarind water just cuz the huge bag of pods fell out of the cupboard
In the crock:
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That looks and sounds delish.
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3 hours ago, kayb said:
Sandwich looks wonderful, but the crumbcatcher is great!
His name (surprise, surprise) is Patch....
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I posted in the dinner thread about an attempted Pho Bo where the stock was gelatinous but tasteless.
Yesterday I defrosted the gbt stock, added a raw chicken carcass and some wing tips from the freezer, the cooked turkey carcass from Christmas lunch, a carrot, an onion, some celery stalks, slices of ginger and galangal. Simmered two hours, and voilà, tasty stock.It became a simple Asian style chicken, egg and corn soup.
Snipped garlic chives and sliced spring onions to garnish.
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A simple BLT with Swiss cheese, mustard and mayo.
The ingredients.
The sandwich.
The catcher of crumbs.
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Christmas Day lunch in Australia, it's fairly typical to celebrate at lunchtime.
Roast turkey with stuffing, baked ham, prawns with tartare sauce, potato bake, salad with mango and avocados, coleslaw and artisan bread. Delicious.
the spread.
Afterwards, pavlova, trifle, ice cream and fruit cake, plus a nutty guest.
Thats the Pacific Ocean out there...
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Spiced peanuts with garlic, dried chillies and sea salt.
These are cooling prior to being put in a jar for snacking purposes...
A bit like the panda on FB, can you spot the garlic and chilli ?
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Papaya nearly ready to be picked, they'll ripen after harvest. If we leave them too long the fruit bats get them.
Curry leaf tree as described by djyee100. The small tree growing at the bottom of the pot is a sucker. We've been unable to strike seeds. Grrr.....
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Posting late, but this was yesterday's Asian style omelette with ham, bean sprouts and spring onions. Saving stomach space for the onslaught of Christmas lunch....
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Dinner 2016 (Part 1)
in Cooking
Posted
Seafood chowder with crusty garlic bread.
Details here. https://www.facebook.com/Whats-for-dinner--1427021760943871/