sartoric
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Posts posted by sartoric
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Lunch with friends at a local restaurant in Mandalay, Myanmar.
Shan chips with a dipping sauce of green chillies, garlic and soy.
Chicken with straw mushrooms, stir fried corn and snow peas, fried rice and prawn soup.
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We leave tomorrow for nearly a month away, I'll miss my kitchen, but have some cooking classes planned.....The last supper is rice with prawns, wombok, cherry tomatoes and spring onions.
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In two days time we'll be in Myanmar, so to get in the groove I made Burmese chicken curry with potatoes and pumpkin.
Served with stir fried veggies, rice and roti bread.
The curry.
The veggies.
The meal.
More info here - https://www.facebook.com/Whats-for-dinner--1427021760943871/
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Lions head meatball soup.
Served with toasted sourdough.
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Last nights mixed salad with a can of tuna !
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nice
down under might be nice now
All i have is TJ's Fz basil
nice as it is ...............
Yes, it's late spring, nearly summer, lovely at the moment here with day time temps around 26 C.
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Started with a snack of spicy avocado dip (avocado, Harissa, lemon juice and natural yoghurt).
Linguine with pesto because I had to do something with this.
Plus a mixed salad.
Served with crusty sourdough.
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16
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Last minute throw together for a late dinner since we both got home late
Steelhead trout. Fish, the easiest to thaw and prepare
A potato galette and mushy peas with mint from the garden
Looks delicious. Can you tell me more about the potato galette?
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Sumac dusted lamb cutlets.
Served with pumpkin, potato and garlic mash with mozzarella, chickpea salad with pomegranate, and mixed tomatoes on baby cos.
The salad.
The meal.
More info here https://www.facebook.com/Whats-for-dinner--1427021760943871/
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I use a recipe from Helen Witty's Better Than Store Bought - one of my favorite books. The ingredient list looks a bit intimidating but it really is pretty basic stuff. I make 2 batches each fall - we don't use a lot of ketchup so that sees us through until the next tomato harvest.
8 qts. ripe tomatoes (preferably plum) 1 stick cinnamon (2"0 ) broken
1 1/2 c. chopped onion 1 T whole black pepper corns
1/2 c. chopped celery, with leaves 1 bay leaf
1/2 c, chopped sweet red pepper 1 t. whole cloves
2 cloves garlic, minced 1 t. ground coriander
2 T. salt 1/4 t. celery seed
2 c. cider vinegar 1/4 t. red pepper flakes (or more to taste)
1 T. mustard seeds 1/4 c. sugar
1 T. whole allspice 1/3 c. packed dark brown sugar
1. Wash, drain and quarter the tomatoes. Cook , stirring occasionally about 30 minutes, until soft. Measure 4 qts of pulp into a large pot.
2. Add the onion, celery, sweet red pepper,garlic, salt and vinegar. Bring to a boil.
3. Tie the spices (mustard seeds, allspice, cinnamon, peppercorns, bay leaf, cloves, coriander, celery seed and pepper flakes into a square of cheese cloth. Add to tomato mixture. Add sugars.
Cook over medium heat until the ketchup thickens moderately. (I've never timed this - it takes a while)
4. Strain the ketchup through a large sieve, pressing hard on the vegetables. Discard the pulp and spice bag and strain again. Taste and adjust salt and pepper if needed.
5. Reheat. If not tick enough boil longer, stirring.
6. Ladle into sterilized half-pint of pint jars, seal and process 10 minutes for half-pints, 15 minutes for pints.
Makes 8-9 half pints.
Thanks so much !
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There are such amazing meals here! This one is super simple. Meatloaf (with my home made ketchup both in the meat loaf mix and on top), mega-garlic mashed potatoes and roasted broccoli.
Can I ask how you make your ketchup please ?
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A simple chicken and veggie (red onion, celery, zucchini and baby corn) stir fry with hokkien noodles.
Flavoured with garlic, ginger, soy and oyster sauce.
Served with fried shallots sprinkled on top.
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Roast pumpkin, bacon and baby spinach risotto.
Served with a mixed salad and crusty ciabatta.
The salad.
For more details here's a link to my FB page.
https://www.facebook.com/Whats-for-dinner--1427021760943871/
Hope the link works, dummy on iPad here....
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Roasted pumpkin, bacon and baby spinach risotto.
Served with a mixed salad and crusty bread.
In Australia we call this Kent pumpkin, it's some kind of winter squash anyway.
I roast bite size pieces of pumpkin that have been drizzled with EVOO chopped fresh rosemary and seasoned with salt and pepper.
For the risotto, I fry sliced bacon until crispy, remove to drain on paper towels, then fry diced onion in olive oil and butter until soft, add crushed garlic, then add arborio rice and stir to coat the grains. A glass of white wine goes in to sizzle, then in the usual risotto method I add hot vegetable stock a ladle at a time. I season along the way.
When the rice is al dente I add the pumpkin, the bacon, and a big handful of baby spinach leaves. To finish, lots of butter and parmesan cheese. Rest the rice for 5 minutes.
The salad.
The risotto keeps well for lunch the next day too.
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I'd say light details here, unless requested. Or perhaps a link to the FB page where the details reside
Fair enough, will do, thanks.
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Chinese claypot / hotpot, with chicken and veggies.
Served with rice and chilled cucumber salad.
In the claypot above.
Ready to eat.
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Ah, OK, great. Thanks for showing the ingredients. Oh, of course one cooks what one likes and tradition be danged. I was puzzled by what it was, though, simply because "Malaysian curry" is a very vague term and could refer to all sorts of styles/cuisines within Malaysia and doesn't tell me what's in it.
I do write a fairly detailed method and ingredients list for my daily FB page "What's for dinner ?", but thought that this forum, or in particular this thread was more about just a photo and brief description.
What's the consensus ?
I'm happy to post the details, seeing I've already written them....
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Yes, snow peas Huiray. I don't follow tradition too much, more what I like, and what we're growing. It also had potatoes, broccoli and tomatoes.Looks interesting. Does not look "familiar", though. Is the one you made of Malay, Nyonya, Chinese-Malaysian, Mamak, or something else derivation? What was in it?
Snow peas???!
And, here's the paste ingredients.
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An after work snack of avocado and dill dip with baked pita crisps (sprinkled with onion salt and smoked paprika).
Followed by Malaysian fish curry with roti bread.
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Lamb koftas in a garlic, ginger, tumeric and lemon sauce. Served with couscous, mixed salad and toasted pita bread.
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Thai easy beef curry - paste made with red capsicum, onion, garlic, chilli and anchovies. Beef stirred into browned paste, coconut milk and kaffir lime leaves added. Seasoned with fish sauce, lime juice and brown sugar. Finished with basil and mint leaves.
Served with steamed rice, cucumber pickle, paw paw chutney, and bizarrely, pappadams.
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Salmon and sweet potato patties.
Served with cucumber, celery and red onion salad, caper and dill mayonnaise, plus pita bread for stuffing the aforementioned into.
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Pan fried Thai style chicken, marinated in ginger, garlic, lime juice, chilli, lemongrass and fish sauce.
Thai fried rice, with bacon, egg strips, spring onions, snow peas, peanuts, peas and pineapple.
Iceberg lettuce, spring onions and mint leaves, dressed with olive oil, malt vinegar, soy and garlic.
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This summer, several weeks in a row, my daughter's CSA basket contained 2 - varieties of kale (along with chard and other greens). I asked her what she did with it all. Her answer was "If you add bacon ANYTHING tastes good."
Yep, the addition of bacon helps with so many green veggies, Brussels sprouts come to mind !
Lunch! What'd ya have? (2015–2016)
in Cooking
Posted
I don't think so Okanagancook. They're more like a thick pappadam.
It's hard to get specifics here, there's a bit of a language barrier, but they are delicious.
I love shrimp chips too (in Oz we call them prawn crackers), I've been known to fry up a huge plate and eat them all....