Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Glad you're joining this cook-off, the pix did you in, right? ...I'll answer what I can. The noodle and pickle question, I'll leave to those who can answer you better coz they share the same grocers with you.

Are these chile pastes made from dried or fresh chiles?  I can pick up some bird chiles this weekend when the farmers market opens again, or I could get dried bird chiles at the co-op tomorrow.  Do you use either the paste or fresh chiles, or can you use both?  What about Huy Fong Chile Garlic Paste (basically Sriracha without the sugar)?  I am thinking I might want to add some powdered dried bird chiles, make a paste from some fresh roasted chiles as a condiment, and top it off with some fresh unroasted serranos and bird chiles.  I also might want to throw in just like a tablespoon of the chile paste for good measure.

Usually, a big dollop of chile paste is added for color and taste. If you can't find chile paste, you can use dry chile powder. On top of that, you can add fresh bird chiles for more oomph. Sliced fresh regular chiles can also be used.

I would love to add tamarind, but all of the tamarind I can find is loaded with sugar, is it just a naturally sugar-laden fruit or do the manufacturers add extra?  To give it that sour tang what would I want to use instead of tamarind, just vinegar?

I'm glad the tamarind we get here are not sugarised! If you can't get that, use calamansi lime. If you can't get the lime, use lemon. My suggestion? Try very hard to find the tamarind pulp. :smile:

As for the fried tofu: I can't seem to find that either.  Would I get the same effect just from draining some extra firm tofu and frying it up? 

Yup, rinse the extra firm tofu, drain dry. Cut into strips and fry.

I am assuming the bean sprouts mentioned are mung bean sprouts, I can find those fresh I think, and they are pretty tasty, so that sound slike a good addition.  Is there ever any greenery other than the cilantro though?  I guess this is not the type of dish to toss in some bok-choy as it cooks? 

Correct on the bean sprouts. I also add chinese chives. Fry half the sprouts and chives and leave the other half to add right at the end. Save the bok choy for a chinese stirfry.

What about the peanut factor, is it always just whole peanuts, or should I Grind some up or add some natural peanut butter too?  What about coconut milk?   

Dry-fry or roast in oven the whole peanuts. Rub the skin off. Chop coarsely. You want to sprinkle them for garnish and taste/texture when you're done frying.

Coconut milk? Which recipe are you using? I don't recall seeing coconut milk in pad thai. :wink:


Edited by Tepee (log)

TPcal!

Food Pix (plus others)

Please take pictures of all the food you get to try (and if you can, the food at the next tables)............................Dejah

Share this post


Link to post
Share on other sites
I would love to add tamarind, but all of the tamarind I can find is loaded with sugar, is it just a naturally sugar-laden fruit or do the manufacturers add extra?  To give it that sour tang what would I want to use instead of tamarind, just vinegar?

...

I am a total asian-food newbie here, I know I have lots of questions, just not sure where to even start with this one.

Nullo, I've never seen tamarind with added sugar. I wonder if you're looking at tamarind drink mix? (Tamar hindi is the Egyptian - Arabic? - name for a wonderful drink - think lemonade, but with tamarind instead.)

I can't remember where you live, but I'm pretty sure you're in the eastern half of the U.S. If you can't find tamarind pulp in an Asian grocery, try looking in a Middle Eastern grocery. That's where I get mine.

Thanks for starting off with all the questions. I've been lurking on this one too, since I've never even heard of pad thai before now. Your questions just *might* tip me off into the unknown...maybe...the photos certainly look appealing....<wanders off musing over chopping and buying new ingredients>


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites

As a new member (who has been "lurking" for a while) I'm pleased to say this thread got me interested in trying Pad Thai. OMG! What I made was absolutely wonderful!

I did take some short cuts - I used Thai Kitchen's "Original Pad Thai Sauce" doctored up with additional fish sauce, Thai chili paste and fresh chilis for heat.

I used shrimp, rice noodles, a soft scrambled egg, bean sprouts and seasonings. It was so marvelous I've made it twice! Unfortunately, I couldn't wait long enough to plate appropriately or capture it's goodness by camera - next time!

BTW, Cooking at Home with CIA has a Hot and Sour Thai Soup that uses lots of leftovers from Pad Thai that is absolutely wonderful. Let me know if anyone wants me to post it with the changes I made....

Happy to be online with you folks!

Julia


"Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.”

Francois Minot

Share this post


Link to post
Share on other sites

Welcome, Julia!

As a new member (who has been "lurking" for a while) I'm pleased to say this thread got me interested in trying Pad Thai.  OMG!  What I made was absolutely wonderful!

[snip]
Cooking at Home with CIA has a Hot and Sour Thai Soup that uses lots of leftovers from Pad Thai that is absolutely wonderful.  Let me know if anyone wants me to post it with the changes I made....

Glad the cook-off prompted you to post and cook, Julia -- that's the idea! Meanwhile, yes, we'd love to see your modified soup recipe. (You might want to read the rules about posting recipes here.)

Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Share this post


Link to post
Share on other sites
I would love to add tamarind, but all of the tamarind I can find is loaded with sugar, is it just a naturally sugar-laden fruit or do the manufacturers add extra?  To give it that sour tang what would I want to use instead of tamarind, just vinegar?

Nullo, I've never seen tamarind with added sugar. I wonder if you're looking at tamarind drink mix? (Tamar hindi is the Egyptian - Arabic? - name for a wonderful drink - think lemonade, but with tamarind instead.)

I can't remember where you live, but I'm pretty sure you're in the eastern half of the U.S. If you can't find tamarind pulp in an Asian grocery, try looking in a Middle Eastern grocery. That's where I get mine.

As you can see here, tamarind is a fruit that looks like a brown pod with fat little beans in it. You can buy it in the pods, or in blocks of mashed fruit that you have to dilute with water as in this diagram, or in prepared canisters of the liquid.

If not that, then... well, sure, maybe vinegar with palm or brown sugar to cut the sourness?


Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Share this post


Link to post
Share on other sites
I would love to add tamarind, but all of the tamarind I can find is loaded with sugar, is it just a naturally sugar-laden fruit or do the manufacturers add extra?  To give it that sour tang what would I want to use instead of tamarind, just vinegar?

Nullo, I've never seen tamarind with added sugar. I wonder if you're looking at tamarind drink mix? (Tamar hindi is the Egyptian - Arabic? - name for a wonderful drink - think lemonade, but with tamarind instead.)

I can't remember where you live, but I'm pretty sure you're in the eastern half of the U.S. If you can't find tamarind pulp in an Asian grocery, try looking in a Middle Eastern grocery. That's where I get mine.

As you can see here, tamarind is a fruit that looks like a brown pod with fat little beans in it. You can buy it in the pods, or in blocks of mashed fruit that you have to dilute with water as in this diagram, or in prepared canisters of the liquid.

If not that, then... well, sure, maybe vinegar with palm or brown sugar to cut the sourness?

It's funny, I've never seen tamarind pods in the U.S. markets I've visited, just the pulp in blocks. The pods look like a lot of work compared to the pulp block - but then, that's the argument for most convenience foods, isn't it? :laugh:

I think vinegar with sugar wouldn't have that fruity sour flavor you get from tamarind. Perhaps if you added lemon juice to the above-mentioned vinegar and sugar mix?

<Quick change of subject>

MOUSSAKA, YES! There's an Egyptian version, too!


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites
[...]I've never seen tamarind pods in the U.S. markets I've visited, just the pulp in blocks.[...]

Try Indian stores if there are any in your neck of the woods.


Michael aka "Pan

 

Share this post


Link to post
Share on other sites
[...]I've never seen tamarind pods in the U.S. markets I've visited, just the pulp in blocks.[...]

Try Indian stores if there are any in your neck of the woods.

There aren't any here, but I'm sure I can find them in other parts of the country. I see them in Egypt, too. My question is, are they worth the trouble? Those blocks of pulp, with seeds and fiber, are pretty darned convenient and much more compact.


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites

This thread is quite old by now, but I recall enjoying reading it way back when... Anyway, today I had phat thai at the famous Or Tor Kor Market in Bangkok and took photos to illustrate the process, which are posted on my blog. Take a look and compare you're phat thai to the phat thai of a pro..

Cheers,

Austin

Share this post


Link to post
Share on other sites

Most of the ones I've made do, but I know there are apparently many versions that use (gasp) ketchup instead ...

A Google search for "pad thai ketchup" turns up a bunch. Let me know how it goes.

Why no tamarind?

Share this post


Link to post
Share on other sites

I'm also wondering why no tamarind? The best-tasting recipes will have tamarind, although you could substitute lime juice (taste as you go).

What turned my pad thai around was Pim's entry on the topic. It's less of a recipe and more of a guide, and it's very helpful.


Dr. Zoidberg: Goose liver? Fish eggs? Where's the goose? Where's the fish?

Elzar: Hey, that's what rich people eat. The garbage parts of the food.

My blog: The second pancake

Share this post


Link to post
Share on other sites

Tamarind is sweet-sour so palm sugar and lemon (or lime) juice should give an approximation to the components, which is why I recommended the recipe above.

Ketchup had as much flavor in its own right as tamarind but in a way different direction and probably with too little acid/sourness. I'd assume that it could take it too far from the traditional flavor profile.

I've seen reference on the net to a substitute of equal parts dried apricots, prunes, dates, and lemon juice as a substitute as well.

If the reason you can't use it is availability rather than taste/allergy you could also try substituting equal parts lime/sugar/worcestershire sauce (the latter using tamarind liberally in the flavor profile). Although if I criticize ketchup for taking the dish in new flavor directions, worcestershire sauce should probably fit into the same category.


Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

Share this post


Link to post
Share on other sites
i hacked apart Moulton's recipe to give you what i think you want. The pickled radish is really integral to the dish. The key to making great pad thai is control and the ability to rapidly bring the dish together so i suggest your mise en place is perfect and you read this whole thing before starting. I would also be ready to add more or less of the ketchup/vinegar/sugar mixture for a wetter or drier pad thai depending on your tastes. Fried garlic is extremely great as a pad thai garnish, too. Let me know if you have any questions or don't understand this. It's difficult to adapt this kind of street dish to home cooking with such different equipment, and get the same results. I'm thinking you are after the typical american lower-end thai restaurant style pad thai.

Hacked Pad Thai Recipe

Ingredients

Thanks for the detailed post. How much pickled radish do I add?

Share this post


Link to post
Share on other sites

I've heard the cook's illustrated version is pretty authentic...unfortunately I haven't been able to find it

Share this post


Link to post
Share on other sites

For a typical restaurant plate serving, you would use about 1T of pickled radish per large serving. See recipe below.

The Cook's Illustrated Pad Thai recipe is found in there Best Recipe book. It is fairly authentic. The interesting thing about Pad Thai is that many of the recipes for it were developed in the US before ingredients like tamarind paste were widely available. It is amazing the number of people who do not like authentic pad Thai as much as they enjoy the ketchup pad Thai, because so many Thai joints sell that version.

A terrible problem with Thai food in the United States is the lack of skilled chefs practicing Thai cuisine (much like Chinese food here). Terrible thai food is pervasive here, from Manhattan to Mississippi. I have a much greater grasp of thai cuisine that I think most Thais, simply because nobody cooks in Thailand who is lower middle class or above. They simply purchase their meals on the way home from a street vendor or have their housekeeper cook. 99% of Thai immigrants to the US are not the poorer people who cook for a living. Most Thai restaurants are started on a whim by people who never cooked for a living in Thailand. Once after making a curry paste by hand with mortar and pestle, a pricey Thai restaurant owner/friend remarked, "oh just open a can, so much easier."

If you are deeply interested in Thai food THE book to own is Thai Food by David Thompson ISBN: 1580084621. It is very heavy on text, but you will understand Thai food and it's history more than most Thais after reading it. Just don't go making your own shrimp paste, your neighbors will not be happy.

I think my post with the recipe is deleted because it uses too many of Moulton's words. Here is a recipe I just wrote but haven't tested, since I rarely cook "Ketchup pad thai" these days, and never used a recipe when I did. If i have a chance to test this and refine it in the next few days I will post again.

Cheap Thai Restaurant Pad Thai

-Michael Strong

Make sauce:

1:1:1:1:1 volumetric ratio of: Thai Fish sauce, Sugar (brown or white), ketchup, vinegar (apple or white), lemon juice.

Adjust the taste of the sauce to be balanced in sweet, salty, and tart flavors.

For each big serving (I cook most of this over med high heat):

Heat 2-3 T oil in wok drop in an egg, scramble and chop at until cooked just firm.

Throw in some pre-soaked rice noodles and enough sauce to give you a more wet or more dry dish. Stir briefly until noodles are coated.

Add diced salty pickled radish 1T.

Cook briefly, stirring constantly until sauce is reduced to your desired consistency (30 sec-2 min).

Dump immediately into plate and top with chopped scallions, diced-fried garlic, quick blanched bean sprouts, chopped cilantro, and 1-2T of ground peanuts. Garnish with a lemon or lime. Serve with container of thai ground red chili (not finely ground cayenne, something closer to red pepper flakes if you're in a pinch). If you are fixing this for multiple people, it is really necessary to prepare everything in advance and possibly provide all the garnish at the table for individual service, then the pad thai can be cooked and served a la minute. It does not hold well at all.


Edited by Strong (log)

Share this post


Link to post
Share on other sites

hmm, in Australia, we have a lot of authentic Thai places (and we also had David Thompson before he went to London).

I've never seen ketchup used in Pad Thai and cannot imagine it: the recipe that I recommended is in the tradition of what we see. Perhaps it's worth a try ...


Nick Reynolds, aka "nickrey"

"The Internet is full of false information." Plato
My eG Foodblog

Share this post


Link to post
Share on other sites

I have not tried it with banana blossom. I think it would add to the textural crunch of the dish. If you have not seen this video of the woman making and serving pad thai from her little boat - trust me - take the 4 minutes:

.

Also on the heat factor, my understanding has always been that the heat component is determined by the diner and that the dish contains no chili in the cooking process. Of course my Thompson is in storage along with all the other Thai books...

Share this post


Link to post
Share on other sites

That video was great!

I have not tried it with banana blossom. I think it would add to the textural crunch of the dish.

It wasn't in good shape, so the crunch came from other stuff, including a hefty dose of pickled radish.

Also on the heat factor, my understanding has always been that the heat component is determined by the diner and that the dish contains no chili in the cooking process. Of course my Thompson is in storage along with all the other Thai books...

Not sure what's authentic or not -- whatever that means -- but I definitely remember ground, roasted chile pepper in at least one version in Thailand.... I'll check Thompson tonight and see what he's got to say.


Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Share this post


Link to post
Share on other sites

  • Similar Content

    • By David Ross
      https://www.youtube.com/watch?v=3Q8zTVlZ19c
       
      Mmmm.  The sweet, spiced aroma of a freshly baked pumpkin pie wafting over the Thanksgiving table.  A large bowl of chilled, sweetened cream is passed around the table, a cool dollop of cream cascading over a slice of “homemade” pumpkin pie.  (In many households, removing a frozen pie from a box and putting it in a hot oven is considered “homemade.”).
       
      Americans can’t seem to get enough pumpkin pie during the Holidays.  Some 50 million pumpkin pies are sold for Thanksgiving dinner and according to astute company marketing executives, 1 million of the pies are sold at Costco. And Mrs. Smith sells a few million of her oven-ready, frozen pumpkin pie.
       
      In August of 2013, we debuted the Summer Squash Cook-Off (http://forums.egullet.org/topic/145452-cook-off-63-summer-squash/)
      where we presented a number of tasty zucchini and patty pan dishes showcasing summer squash. But our squash adventure wasn’t over.  Today we expand our squash lexicon with the debut of eG Cook-Off #71: Winter Squash.
       
      (Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index).
       
      Cut into jack-o-lanterns for Halloween and crafted into cheesecake for Thanksgiving, pumpkin reigns supreme each Fall.  But pumpkin is just one variety of winter squash--squash that grows throughout the summer and is harvested in fall.  The acorn, butternut, spaghetti, hubbard, kabocha, red kuri, delicata, calabaza and cushaw are but a few of the many winter squash cousins of the pumpkin.
       
      Winter squash is not always the best looking vegetable in the produce section--knobby, gnarled and multi-colored, winter squash has a hard, tough skin.  Peel back the unfashionable skin and sweet, rich squash meat is revealed. 
       
      Winter squash cookery doesn’t end after the last slice of pumpkin pie.  You can stuff it with a forcemeat of duck confit and sautéed mushrooms, purée roasted squash into a creamy soup garnished with lardons or slowly braise squash with peppers and corn in a spicy Caribbean stew. 
       
      Please join us in sharing, learning and savoring winter squash.

    • By liuzhou
      Perhaps the food-related question I get asked most through my blog is “What's it like for vegetarians and vegans in China. The same question came up recently on another thread, so I put this together. Hope it's useful. It would also, be great to hear other people's experience and solutions.
       
      For the sake of typing convenience I’m going to conflate 'vegetarians and vegan' into just 'vegetarian' except where strictly relevant.
       
      First a declaration of non-interest. I am very carnivorous, but I have known vegetarians who have passed through China, some staying only a few weeks, others staying for years. Being vegetarian in China is a complicated issue. In some ways, China is probably one of the best countries in which to be vegetarian. In other ways, it is one of the worst.
       
      I spent a couple of years in Gorbachev-era Russia and saw the empty supermarkets and markets. I saw people line up for hours to buy a bit of bread.. So, when I first came to China, I kind of expected the same. Instead, the first market I visited astounded me. The place was piled high with food, including around 30 different types of tofu, countless varieties of steamed buns and flat breads and scores of different vegetables, both fresh and preserved, most of which I didn't recognise. And so cheap I could hardly convert into any western currency. If you are able to self-cater then China is heaven for vegetarians. For short term visitors dependent on restaurants or street food, the story is very different.
       
      Despite the perception of a Buddhist tradition (not that strong, actually), very few Chinese are vegetarian and many just do not understand the concept. Explaining in a restaurant that you don't eat meat is no guarantee that you won't be served meat.
       
      Meat is seen in China as a status symbol. If you are rich, you eat more meat.And everyone knows all foreigners are rich, so of course they eat meat! Meat eating is very much on the rise as China gets more rich - even to the extent of worrying many economists, food scientists etc. who fear the demand is pushing up prices and is environmentally dangerous. But that's another issue. Obesity is also more and more of a problem.
      Banquet meals as served in large hotels and banquet dedicated restaurants will typically have a lot more meat dishes than a smaller family restaurant. Also the amount of meat in any dish will be greater in the banquet style places.
       
      Traditional Chinese cooking is/was very vegetable orientated. I still see my neighbours come home from the market with their catch of greenery every morning. However, whereas meat wasn't the central component of dinner, it was used almost as a condiment or seasoning. Your stir fried tofu dish may come with a scattering of ground pork on top, for example. This will not usually be mentioned on the menu.
      Simple stir fried vegetables are often cooked in lard (pig fat) to 'improve' the flavour.
       
      Another problem is that the Chinese word for meat (肉), when used on its own refers to pork. Other meats are specified, eg (beef) is 牛肉, literally cattle meat. What this means is that when you say you don't eat meat, they often think you mean you don't eat pork (something they do understand from the Chinese Muslim community), so they rush off to the kitchen and cook you up some stir fried chicken! I've actually heard a waitress saying to someone that chicken isn't meat. Also, few Chinese wait staff or cooks seem to know that ham is pig meat. I have also had a waitress argue ferociously with me that the unasked for ham in a dish of egg fried rice wasn't meat.
       
      Also, Chinese restaurant dishes are often given have really flowery, poetic names which tell you nothing of the contents. Chinese speakers have to ask. One dish on my local restaurant menu reads “Maternal Grandmother's Fluttering Fragrance.” It is, of course, spicy pork ribs!
      Away from the tourist places, where you probably don't want to be eating anyway, very few restaurants will have translations of any sort. Even the best places' translations will be indecipherable. I have been in restaurants where they have supplied an “English menu”, but if I didn't know Chinese would have been unable to order anything. It was gibberish.
       
      To go back to Buddhism and Taoism, it is a mistake to assume that genuine followers of either (or more usually a mix of the two) are necessarily vegetarian. Many Chinese Buddhists are not. In fact, the Dalai Lama states in his autobiography that he is not vegetarian. It would be very difficult to survive in Tibet on a vegetarian diet.
       
      There are vegetarian restaurants in many places (although the ones around where I am never seem to last more than six months). In the larger cities such as Beijing and Shanghai they are more easily findable.
       
      Curiously, many of these restaurants make a point of emulating meat dishes. The menu reads like any meat using restaurant, but the “meat” is made from vegetable substitutes (often wheat gluten or konjac based).
       
      To be continued
    • By Shelby
      Thanks to @blue_dolphin, I was forced to buy this cookbook  and it was delivered today.  No matter how hard I try, I just don't super enjoy cookbooks on my Kindle.  Anyway, I'll most likely be alone on this thread due to low okra likability lol, but I'm an only child and I'm used to being alone 😁
       
       

       
       First on the list will be the Kimchi Okra from page 100--as suggested by @blue_dolphin.
       
      I'll be back on this thread soon  
    • By Bhukhhad
      Breakfast in India vs Breakfast in our homes outside India
      My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on  the hectic nature of the days plans, I switched back and forth from convenience with taste, to elaborate and of course tasty breakfasts. We do have both vegetarian and non vegetarian foods but Indian breakfasts will mostly be vegetarian. 
      So here are some of the things I might make: 
       
      1. Poha as in mostly ‘kande pohe’.
      2. Cheela/ Pudla
      3. Masala toast
      4. Indian Omelette
      5. Handwo piece
      6. Thepla
      7. Vaghareli rotli
      8. Dhokla chutney
      9. Idli sambhar
      10. Leftover sabji
      11. Muthiya
      12. Khakhra
      13. Upma
      14. Paratha
       
      1. Kande Pohe: 
      The dish derives its name from Maharashtra where the Kande Pohe are celebrated as breakfast. They can of course like any breakfast, be eaten at any time. 
      Pohe/ Poha are steamed rice grains that have been beaten flat and then again redried. So they are like Rice flakes. Except they are hand pounded, so have a knobbly texture. 
      You get several varieties in the market. I prefer the thick white variety. 
       
      1 cup dry poha per person
      1 medium onion sliced
      1/2 jalapeno deseeded
      1 sprig curry leaves
      2 small garlic cloves
      1/4 t cumin seeds
      1/2 lemon 
      1/8 t asafoetida
      1/4 t turmeric
      small handful of cilantro leaves
      1T fresh grated coconut
      2 T Peanut oil 
      salt to taste
      sugar to taste
       
      In a pan heat some oil and add cumin seeds. When the seeds sputter, add sliced onions and stir. Saute on medium heat till they turn slightly browned here and there. Do not burn the onions. 
      Meanwhile wash the Poha in a colander and drain. Do this two or three times to get rid of any dirt and also to allow them to rehydrate. They do not need soaking. Fluff the poha with a fork. Add salt sugar turmeric asafoetida and chopped cilantro. Mix and set aside. 
      Once the onions are ready add minced garlic and chopped jalapeno along with the curry leaf sprig. 
      Turn the heat to low and add the poha mixture. Stir to coat and to allow the turmeric and asafoetida to cook. The poha will turn mildly yellow and start giving a wonderful fragrance. 
      Turn off the heat. Fluff gently and plate. Garnish with fresh grated coconut and a squeeze of lemon juice. 
      Finger licking good!! 
      Now when I make this next I will post a picture. 
      Update: Ok I felt the urge to have Kande Pohe for tonight’s dinner. So here is a picture. I am certain to enjoy it for breakfast as well. The measurement of 1 cup poha per person is too much for one meal. But carried over to another meal thats super good! I will also have some stir fried bok choy greens made in the same kadhai after the poha was done, and some cooked and sliced beetroot for salad. My family will add some haldiram sev on the poha for extra crunch! And we will all have some chaas to round off this meal. 
      *************
       
      2. Cheela/ Pudla
       
      These are essentially crepes but in the Indian style. 
      1/2 cup sieved garbanzo bean (Besan) flour. 
      Water to form a thin batter
      1T plain yogurt 
      1/2 t ginger garlic paste 
      1/4 or less green chili crushed
      2 t heated oil *
      pinch asafoetida
      pinch turmeric 
      salt to taste
      chopped cilantro (two sprigs)
      some ‘masala’ from a readymade pickle
       
       
      Method:
       
      mix the ingredients together except oil. Heat oil in a separate pan and add about 1 to 2 t of the hot oil onto the batter. It will sizzle. Use a whisk to stir thoroughly. The batter should be pouring consistency. 
      Let the batter soak for about half an hour if possible. 
      On a hot griddle, pour a ladle full of the batter. Turn the griddle with your wrist to spread the batter around. Cook on moderate to high flame. Flip the crepe when all the sides look like they are ready. You can add a little oil to the sides of the frying pan to make the edges crispy. 
       
      In my home we usually have a Besan cheela with some yogurt its a quick and filling breakfast. You can have a small salad or fruit with it to make it more complete. Or fill the center of the cheela with some cottage cheese and fold for added creaminess! 
      ****************
      3. Masala Toast : 
       
      1 slice of bread (your choice) toasted
      1/2 small red onion minced
      1 medium roma tomato diced (or whatever you have)
      cilantro (few leaves)
      1/8 t cumin (optional)
      1/4 t chaat masala ( available in stores)
      1 inch cube paneer
      1 T peanut oil
      pinch turmeric (optional)
       
      Heat the oil in a pan and saute the onions. Add the tomato and cook down to mush. Crumble the paneer and add the dry spices. Stir for a few seconds to warm the paneer. Add the cilantro and though I have not written it as an ingredient, I like a few drops of lemon juice. Do not overcook paneer.
      I started this topic because someone asked for Indian recipes on the new forum. I don’t think they have seen any yet. I hope they find this useful. I am enjoying it. 
      **************************
       
      I will add recipes to the list slowly. I have to however add that after a certain ‘age’ I have now resorted to having to make sure I have three things for breakfast besides coffee: a glass of water, a small portion of fruit and a small portion of some protein not necessarily meat. 
      Bhukkhad
       

    • By David Ross
      Ah, the avocado! For many of us, this humble little fruit inspires only one dish. Yet the avocado has a culinary history that is deeper than we may understand.
       
      The avocado (Persea Americana) is a tree thought to have originated in South Central Mexico.  It’s a member of the flowering plant family Lauraceae.  The fruit of the plant - yes, it's a fruit and not a vegetable - is also called avocado.
       
      Avocados grow in tropical and warm climates throughout the world.  The season in California typically runs from February through September, but avocados from Mexico are now available year-round.
       
      The avocado has a higher fat content than other fruits, and as such serves as an important staple in the diet of consumers who are seeking other sources of protein than meats and fatty foods.  Avocado oil has found a new customer base due to its flavor in dressings and sauces and the high smoke point is favorable when sautéing meat and seafood. 
       
      In recent years, due in part to catchy television commercials and the influence of Pinterest, the avocado has seen a resurgence in popularity with home cooks and professionals.  Walk into your local casual spot and the menu will undoubtedly have some derivation of avocado toast, typically topped with bacon.  Avocados have found a rightful place back on fine dining menus, but unfortunately all too often over-worked dishes with too many ingredients and garnishes erase the pure taste and silky texture of an avocado. 
       
      When I think of an avocado it’s the Hass variety.  However, a friend who lives in Ft. Lauderdale, Florida, can buy Choquette, Hall and Lulu avocados in the local markets.  This link provides good information about the different varieties of avocados, when they’re in season and the differences in taste and texture. https://www.foodrepublic.com/2012/10/18/know-your-avocado-varieties-and-when-theyre-in-season/
       
      I for one must challenge myself to start eating and cooking more avocados.  I think my recipe for guacamole served with chicharrones is superb, and the cobb salad with large chunks of ripe avocado is delicious, but as a close friend recently said, “one person’s ‘not especially new’ is another’s “eureka moment.” Well said and as history tells us, we’ll find plenty of eureka moments as we discuss and share our tales and dishes of avocado during eG Cook-Off #81: The Avocado.
       
      Fun fact: The name avocado derives from the Nahuatl word “ahuacatl,” which was also slang for “testicle.”
      See the complete eG Cook-Off Index here https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...