Cookin Corner

Restaurants, food, beverage, hawkers, and local markets and suppliers. This is the place for discussion on Hua Hin's culinary options.
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Nereus
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Re: Cookin Corner

Post by Nereus »

I have never seen these in Thailand, in fact, have completely forgotten about them. Not sure exactly what "spiced rum" is, but the rest of it should be readily available:
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You can’t go wrong with these classic favourites this Christmas.

Ingredients:
250g plain biscuits
3tbsp cocoa (plus extra for dusting)
1 cup desiccated coconut (plus extra for dusting)
2.5tbsp spiced rum
1 tin sweetened condensed milk
Optional: zest of half an orange

Method: Blitz the biscuits in a food processor until finely crushed. Add mixture to a large bowl, along with the cocoa, coconut and orange zest (optional). Combine all the ingredients.
Add the rum and condensed milk, and combine all the ingredients. Use your hands to make small balls and cover in coconut or cocoa.
Refrigerate for at least one hour.

https://thewest.com.au/lifestyle/recipe ... b88697223z
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Pleng
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Re: Cookin Corner

Post by Pleng »

Spiced rum is pretty much what it says on the tin (or bottle...). Until recently the only variety I could find was "Jerry Sailor", but I noticed recently Captain Morgan's Gold Spiced has finally made it's way into stores.
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Re: Cookin Corner

Post by Bluesky »

Nereus wrote: Fri Dec 22, 2017 11:34 am Not sure exactly what "spiced rum" is,
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image.png (42.47 KiB) Viewed 3066 times
You surprise me Nereus, Having spent some time in Queensland I thought you may have come across this. Although I must admit I have only seen it on the shelves of bottle shops in the few years! Recipe looks good! :D
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Nereus
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Re: Cookin Corner

Post by Nereus »

You surprise me Nereus, Having spent some time in Queensland I thought you may have come across this. Although I must admit I have only seen it on the shelves of bottle shops in the few years!

Oh, you mean that stuff made for girls? Real men do not drink it spiced with anything. Especially Vanilla! :shock:

https://www.bundabergrum.com.au/all-bottles?p=1
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margaretcarnes
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Re: Cookin Corner

Post by margaretcarnes »

This Christmas I finally got round to trying sauteed sprouts with bacon. (I know - but I'm a bit of a sprout purist.) Anyway as a first timer I used a packet mix by Schwartz. The instructions said about 450 gm of sprouts plus the bacon bits, and then 50 ml of water with the packet mix. That clearly wasn't enough water and I added more - enough so the sprouts could simmer a while after browning.
Have to say the result was disappointing. The flavour was fine but the texture of the sprouts was all wrong to me, even though I do like them quite crispy. The leftovers will probably end up in bubble and squeak.

By the way - Bluesky - you could spice up rum yourself (without the vanilla!)
A sprout is for life - not just for Christmas.
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Re: Cookin Corner

Post by PeteC »

I happened to catch a portion of Jamie Olivers Christmas show where he was cooking outside. He did a sprout recipe inclusive of shredding the sprouts, cooking chopped bacon, olive oil, fresh rosemary, worcestershire, a little water, put the whole lot together in the fry pan and stir-fried. Looked good, at least better than just eating whole boiled sprouts on a plate. Pete :cheers:
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Re: Cookin Corner

Post by handdrummer »

What type of sprouts is everyone referring too?
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Re: Cookin Corner

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Brussels
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Re: Cookin Corner

Post by Takiap »

PeteC wrote: Tue Dec 26, 2017 9:14 am I happened to catch a portion of Jamie Olivers Christmas show where he was cooking outside. He did a sprout recipe inclusive of shredding the sprouts, cooking chopped bacon, olive oil, fresh rosemary, worcestershire, a little water, put the whole lot together in the fry pan and stir-fried. Looked good, at least better than just eating whole boiled sprouts on a plate. Pete :cheers:


You're correct Pete. Boiled sprouts must sure be the worst tasting vegetable on the planet. Then again, I don't think any chef could make sprouts taste good. :laugh: Cucumbers and sprouts :tsk: :tsk: :tsk:
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Re: Cookin Corner

Post by margaretcarnes »

PeteC wrote: Tue Dec 26, 2017 9:14 am I happened to catch a portion of Jamie Olivers Christmas show where he was cooking outside. He did a sprout recipe inclusive of shredding the sprouts, cooking chopped bacon, olive oil, fresh rosemary, worcestershire, a little water, put the whole lot together in the fry pan and stir-fried. Looked good, at least better than just eating whole boiled sprouts on a plate. Pete :cheers:
Yeah I think you need the oil really - and a bit of garlic! But not sure if I will ever move on from those little green balls of methane whole and boiled!
A sprout is for life - not just for Christmas.
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Cookin Corner

Post by Dannie Boy »

Takiap wrote:
PeteC wrote: Tue Dec 26, 2017 9:14 am I happened to catch a portion of Jamie Olivers Christmas show where he was cooking outside. He did a sprout recipe inclusive of shredding the sprouts, cooking chopped bacon, olive oil, fresh rosemary, worcestershire, a little water, put the whole lot together in the fry pan and stir-fried. Looked good, at least better than just eating whole boiled sprouts on a plate. Pete :cheers:


You're correct Pete. Boiled sprouts must sure be the worst tasting vegetable on the planet. Then again, I don't think any chef could make sprouts taste good. Image Cucumbers and sprouts :tsk: :tsk: :tsk:
I’m in the UK at the moment and we went to an Indian restaurant for a family meal and they served complimentary Brussels Sprout Bahji which was certainly a bit different than any way I had eaten them before but they were ok


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Re: Cookin Corner

Post by pharvey »

Think I may have asked this before, but couldn't find the post - apologies therefore if I have.

I remember a Thai dish from many moons ago which (put simplistically) was was a spicy (dry) pork mince which you spooned into a lettuce leaf (or similar) before eating in one pop (literally). Can anyone hazard a guess at the name of the dish - or even provide a recipe??

Ta in advance.

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Re: Cookin Corner

Post by lomuamart »

Larb moo, I think. There are plenty of recipes on the net.
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pharvey
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Re: Cookin Corner

Post by pharvey »

lomuamart wrote: Mon Aug 31, 2020 6:34 pm Larb moo, I think. There are plenty of recipes on the net.
That's the one I'm sure - many thanks :thumb:

Through that I found this site which looks worth investigating!!

https://www.eatingthaifood.com/thai-larb-recipe/

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Re: Cookin Corner

Post by Jack_Batty »

Image
Used to make this all the time. Very delicious. Just substitute pork. I also would add chopped water chestnuts or smashed, raw ramen for texture.


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