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Michaelaway
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Posts posted by Michaelaway
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Friendship? Makro? Big C/Pattaya Klang?
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2 hours ago, BudRight said:
Don't you think I've tried that? It's dangerous - I want normal food, not hot-by-Thai-standards food. I actually used to do this and it backfired. I got so many chilies I don't think an Isaan farmer could have eaten it.
Besides, I don't want to have to give an intricate description of how many chilies to add to the sauce in crispy morning glory salad or remind them to use the them at all (the dried ones) in the chicken with cashew nuts, three times a day.
Whoa. What a coincidence. At a local hotel in Hua Hin, I once ordered chicken with cashew nuts/please add dried chilies and was kinda stunned when the lady taking my order asked me: 2? 4? 8? to which I quickly replied, "Huh?" And then she said: how many chilies 2, 4 or 8? I was kind of amazed, having ordered that dish, in Thai, at least 35 times over the years. and never had anyone asked me to work so closely with the chef! So, anyway, I don't really mind asking for prik tod, and to tell the truth... that hotel chicken was one of my all-time favorites.
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Actually, it's really easy to make:
Soak, rinse and drain 2-3 TBS fermented black beans; separate 1/3 of the beans, chop & set aside.
Put the protein in a bowl and mix with 1-2 TBS Chinese wine, 3/4 tsp white pepper and 2 TBS tapioca or corn starch; let marinate for 15 minutes.
In another bowl, mix the sauce: 2 TBS oyster, 2 TBS light soy, 1 TBS sesame oil, 1-1.5 tsp sugar, dash of H2O, the chopped 1/3 black beans & 1 TBS tapioca or corn starch.
Place the marinated protein in a steaming plate and then spread the unchopped black beans, 2-3 TBS minced garlic & 2-3 TBS julienned ginger on top; pour the sauce over all.
Then, put the plate into the steamer; cover and let steam for fish/7 minutes or pork ribs/20 minutes.
There you go!
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Wow... you 2 are really entertaining!
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Still trying new things. Yesterday, I decided to try steaming. I love back bean sauce, but had never made it really well... so after checking YouTube for a few ideas, I began the mission: pork ribs with fermented black beans (half with ginger, Chinese wine & sesame oil/ 1/2 without); today was red snapper. Happy to say, both were dee-licious!
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Test #3-
Tttt, my TGF is kind of a picky eater. We both love fried chicken, though, and have given a lot of business to the elderly couple in our neighborhood who sell fresh-cut chicken parts, dredged in batter, and then fried-to-perfection in a ton of oil every day.
So, after the first 2 experiments, it came to mind to try roasting a few wings in the turbo oven, to see if I could end up with healthy, delicious & (hopefully) crispy wings. I have tried roasting/baking chicken wings quite a few times in the past, and the best were tasty, but never really crispy/excellent.
So… it was a very happy result today: 115 baht for the wings; rubbed them with a little olive oil, garlic powder, chili powder, cumin, black pepper and coarse salt, and roasted them for app. 45 minutes. They came out really good- crispy outside (about 80% as crispy as fried), soft & moist inside, and tasty from the rub and caramelization. We both agreed that this is a very good way to eat chicken wings... and not feel guilty.
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Ok, so today was Part 2 of my turbo oven testing... pork belly. To sum everything up: I spent 190 baht at the market for a kilo of pork belly, 2 large potatoes and a wedge of fuk tong; popped it all in the turbo oven @ 175 degrees C. and about 90 minutes later... finished. Again, the new oven made a great roast- crispy on top, charred along the sides and moist & tender inside... dee-licious. The vegetables, though, were unreal- browned, crisped & tasty on the outside and soft and fluffy inside. I can count on 2 fingers, the number of times I've been able to roast potatoes this good in 11 years in Thailand.
So... all-in--all, another great result and successful experiment with the turbo oven. Anybody can cook with this machine. The heat is so intense and moving around the food all the time- I figure that's the secret to why it works so well and so fast.
PS/BTW- My favorite way to roast pork belly is to boil it, skin side up, for 5 minutes; let it cool, score the skin with a razor blade, then rub with coarse salt before roasting.
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A few days ago, as an experiment (and because they were on sale @ 990 baht @ Big C), I bought a turbo oven and today I gave it a try. Whole chicken and vegetables (total purchase price a bit < 200 baht) were roasted @ 175 degrees C. for about 1 hour and 20 minutes. Chicken came out fairly crispy outside with moist and tender meat. Vegetables are quite good, with the potatoes crisping up & browning more than in our conventional oven. Don't know what I'll try next, but I'll call the first test a success... 8 out of 10 on the Aroymeter.
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Villa has some, I think.
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There are a couple of small hardware stores on Thepprasit; they might have it. Of not, maybe you could use nail polish remover.
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2 hours ago, akentryan said:
Crockpot concoction of sausages, cabbage, onions, garlic and mushroom soup. Cook egg noodles separately and add when everything is is cooked.
Yummy but what do I do with the remaining two-thirds . That's a crock.
Freeze it in zip lok bags, whatever size you want to use.
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Yes... looks slurpalicious.
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America has had many good presidents in the past. Looking back, the best were all intelligent, strong, thoughtful men who truly strove to do the right thing in their role as the leader of the strongest nation on earth. Some of the most fondly remembered were soft-spoken; they walked softly and carried a big stick. These men made Americans proud, because we had faith that these leaders, elected by the people, these men of such vast power and influence over so many people, would always stay strong, but take the high road... and make America proud.
The election just witnessed changes everything; we've never seen an election like this in modern times. We've never had an outspoken, snap-tempered, megalomaniacal, billionaire, non-politician winner before. We've never seen mass protests the day after election day, against the elected President of the United States. All bets are off.
Good luck to President Trump; it doesn't matter a bit what you think of him- just, good luck... Americans are praying, and the world is watching.
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Maybe you'll say, "Avatar, shmavatar," but yours is freakin' me out, man.
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And, speaking of unbelievable upsets on a lighter note (if that's actually possible)-
If Howard Cosell was still around, he'd probably be screaming, "Down goes Clinton... down goes Clinton!"
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I feel sick (do not move to food poisoning thread please).
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Also, it's hot here! And, that slows the appetite. PS- cashews aren't that expensive; I'd say go for it.
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To start with: apple cider vinegar, kimchi, sauerkraut and probiotic yogurt are all good for your digestion (and it seems there are a lot of digestion problems in the LOS). After that, if you don't have any lactose issues and want to gain weight, you can eat all meats, fish, seafood, fruits, vegetables, cheeses, pasta dishes, potatoes with butter, fried rice, noodles... you know, proteins and carbohydrates... until you fill out. Good luck (from someone who has filled out a bit too much)!
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Yes, have seen them at both Tesco & Big C. Good luck.
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Doesn't seem like much of a problem... http://www.huahinbutler.com/
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Nice video. Keep 'em coming!
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...square peg in a round hole, Mick.
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Villa Market has fennel oftentimes.
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Makro or local markets.
Had it with "farangitized" food
in Thai Food
Posted
I'm an 8 chili man, man.