komfortablynumb wrote:This is all a getting a bit girlie.
I thought you Hui Hin guys were all Gordan Ramseys.
Seems you're all wannabe Delia Smiths. In drag.
I like to cook to me it's relaxing, along with a bottle of wine!!
I'm pretty good size, look like I've been knocked around some. My old secretary would laugh because a buddy of mine, who is bigger, ex cop, ex marine, etc and I would always exchange recipes.
Ah well, could be worse, I could be a footie fan!!
Going to keep quite about the dressing in drag bit are you migrant?
May you be in heaven half an hour before the devil know`s you`re dead!
komfortablynumb wrote:This is all a getting a bit girlie.
I thought you Hui Hin guys were all Gordan Ramseys.
Seems you're all wannabe Delia Smiths. In drag.
I like to cook to me it's relaxing, along with a bottle of wine!!
I'm pretty good size, look like I've been knocked around some. My old secretary would laugh because a buddy of mine, who is bigger, ex cop, ex marine, etc and I would always exchange recipes.
Ah well, could be worse, I could be a footie fan!!
Going to keep quite about the dressing in drag bit are you migrant?
Well.... I didn't say everything about my cooking... Were you peeking??
The receipe was great and so simple and quick - pity about the name though as it deserves better!!
Pet
Sorry about the name, it comes from when a drunk here in UK was staggering in the street and my wife asked me what was wrong with him.
I said "piss head" and 5 years later, when I staggered in after a particularly long and In my opinion, necessary wine tasting session, she recalled the name as I was cooking the steak and the name stuck.
I picked up the recipe in Italy (Florence) and is really called lemon and herb beef salad.
Tis nice though isin't it.
I've lost my mind and I am making no effort to find it.
"This is all a getting a bit girlie.
I thought you Hui Hin guys were all Gordan Ramseys.
Seems you're all wannabe Delia Smiths. In drag".
I wouldn't mind being Delia, she is worth £250 Million.
Don't want to be Ramsey, his food arrives pre cooked, at some of his restaurants, in the back of a van.
Now where is my Lippy? oops
I've lost my mind and I am making no effort to find it.
OK back to the cookin then. Back in the 70s and 80s I tried several Indian curry recipes with little success, and gave up.
Have now found a wonderful Indian cookery book - The Practical Encyclopedia of Indian Cooking (£1.50 in charity shop), stocked up with spices, and inspired by Lomus great currys, produced a minced lamb thing with carrots and peas as follows -
Blend together half teaspoon garlic pulp, half teaspoon ginger pulp, half teaspoon chilli powder, quarter teaspoon turmeric, one teaspoon salt, and one teaspoon ground coriander in a little bowl.
Using the wok, fry 1 medium chopped onion quite gently in 2 tablespoons corn oil until golden.
Add 2 sliced tomatoes and the above spice mix. Stir fry for 2 minutes.
Add 275 gm lean minced lamb and stir fry for 7 to 10 mins. (Lamb is expensive in LOS so I guess minced pork or chicken would be OK.)
Add a carrot sliced very thinly into little batons, and 75 gm petis pois. I used Birds Eye ordinary peas which were fine. Stir fry for another 2 or 3 mins and garnish with fresh coriander.
Done. This is alleged to serve 4, but is enough for 2. Its a dry curry and not hot, but good flavour and quick to cook. As with all curries etc I guess the preparation time is longer! But the garlic and ginger can be mushed up well in advance in pestle and mortar.
PET,
Here's one that I make fairly regularly at home - Lemony chicken with fresh coriander. It's pretty easy if you've got the correct spices.
Put two one inch cubes of peeled ginger into a blender/ pestle and mortar and mash into a paste with 4 tbsps of water. Must admit, I quite often cheat and just chop the ginger up very finely. A paste would taste better.
1kg of chicken breasts diced up into bite sized pieces.
As much garlic as you want - I use a whole bulb, finely chopped.
200-250g of fresh coriander - just the leaves, chopped.
As much fresh chilli as you want - finely chopped.
2 teapoons of ground cumin seeds
1 " " of ground coriander seeds
Half teaspoon of ground turmeric - it's probably easier to get it ready ground in packets here.
2 tblsps of lemon/lime juice.
Brown the chicken in hot oil in a pot. Remove and set aside. Put the garlic into the same hot oil and cook for a minute or so. Add the ginger and stir for another minute. Then add the fresh coriander, chillies, ground cumin, ground coriander and turmeric. Stir and cook for a minute.
Add all the chicken and any juices together with 150ml of water and the lemon/lime juice. Cover and stir occasionally until cooked.
The resulting dish shouldn't be too runny or too dry, so add/reduce water content as you go along.
I end up eating a good part of this straight out of the pot before it even reaches the table.
I'll add more dishes in due course, some of which are dead easy.
Re Garlic - I've been using one called Chinese Solo. Don't know if it's available in HH, but worth a try if you can find it.
Smaller bulbs with red tinged skin. But the cloves are attached to each other inside without a skin around each clove, so it's really easy to slice and chop the whole thing.
I got all mine from Penang, which isn't much use to anyone. Although I havn't been there, I've heard that the Macro in Pranburi sells most things. I get the turmeric (pre-done) from the "Chinese" shop on Chomsin, between Nabkrards and Petchkasem roads. They've got lots of pre-prepared spices, but I'm not sure how fresh they'll be. With cumin and coriander, your curries will taste infinitely better if you grind the seeds up yourself.
Here's another couple for you. Dead easy to make. Accompaniments to a curry. Gujerati carrot salad.
Peel, trim and coarsely grate the carrots. Put 2 tblspns of oil in a small pan and get it hot. Add 1 tblsp of whole black mustard seeds to the oil. Give them a stir and they'll start popping and jumping all over the place almost instantly (makes a mess of the kitchen). Add seeds and oil to the carrots. Add 2 teaspoons of lemon/lime juice. Toss and refrigerate. Yoghurt with cucumber and mint
550ml plain yoghurt. Put in a bowl and beat it lightly with a fork. Add - 15cm of cucumber, peeled and coarsely grated. 2 tblsp of finely chopped fresh mint. Half teaspoon of roasted cumin seeds (get a small pan and get it hot - no oil. Put the seeds in and stir for a minute. You'll know by the aroma when they're done). Fresh chilli to taste (I quite often leave this out) and freshly ground black pepper. Mix everything together and refrigerate.
Recipes for Rogan Josh and a great bean dish (can use black eyed beans or moong beans) with mushrooms and tomatoes to follow.
margaretcarnes wrote:Re Garlic - I've been using one called Chinese Solo. Don't know if it's available in HH, but worth a try if you can find it.
Smaller bulbs with red tinged skin. But the cloves are attached to each other inside without a skin around each clove, so it's really easy to slice and chop the whole thing.
Mags
If your in the UK try this garlic, if you can get it.
to me it's relaxing, along with a bottle of wine!!
