KhunLA Posted March 30 Share Posted March 30 Healthy leftover brekkie, that 'whole foods thingy' ... Homemade tortilla Egg cooked in Olive oil Salmon was cooked in Peanut oli Drizzle of Siracha Side of Natto & Kefir All after the (Vit D) stroll at the park w/dog Link to comment Share on other sites More sharing options...
still kicking Posted March 30 Share Posted March 30 6 hours ago, sirineou said: What kind of curry is it? Looks great by the way, I love a good Curry. I often make it, but There is a guy in Khon Kaen who makes currys freezes them and ships all over Thailand. I am fortunate that I live near him so every month or so I meet up with him and buy 10-15 of them If you like hot, His madras and vindaloo chicken curry are brilliant!! PS: I have no affiliation with the man . Ruby Murry's Currys https://www.facebook.com/ruby.murryscurrys.7 Author Ruby Murry's Currys Orders taken for frozen delivery this week nationwide by door to door courier from 160 baht Selection Box available Easy process to order send us a message on Messenger to order or Line ID.... rubymurryscurrys Email... ruby.murrys.currys AT gmail.com Whats app...09690-73613 All currys are approx 400 grams. Lamb Rogan Josh 250 bt Lamb Vindaloo 250bt Beef Madras 170 bt Beef Vindaloo 170 bt Authentic Goan Pork Vindaloo 160 bt King Prawn Pathia sweet & sour170bt Chettinad Chicken/Staff curry 160 bt 4 drumsticks Authentic style 575grams Chicken Korma 130bt Butter Chicken 130bt Chicken Jalfrezi 130bt Bhuna Gohst 125bt Rogan Josh 125bt Chicken Tikka Masala 130bt Chicken Saagwala 125bt Chicken Karahi 125bt Dopiaza130bt Dhansak 130bt Achari Chicken with pickle 130bt Garlic Chilli Chicken 125bt Chicken Pathia sweet and sour 125bt Chicken Madras130bt Chicken Vindaloo 130bt Chicken Phaal 125bt Bombay Aloo 125 bt Chicken Chilli Con Carne 130bt Beef Chilli Con Carne 170bt Chinese takeaway style Chicken Curry 130bt Dal Makhani 130 bt Chickpea Dal 130 bt Vegetarian Currys on request 130 bt Mango Chutney 125bt net 330gm Roti 20 baht Rubys Naan breads 35 baht It's Vindaloo, unfortunately can't travel to KK I am in OZ, but I travel to LOS twice a year since I still have accommodation there but nice to know. Link to comment Share on other sites More sharing options...
still kicking Posted March 30 Share Posted March 30 4 hours ago, KhunLA said: Healthy leftover brekkie, that 'whole foods thingy' ... Homemade tortilla Egg cooked in Olive oil Salmon was cooked in Peanut oli Drizzle of Siracha Side of Natto & Kefir All after the (Vit D) stroll at the park w/dog Looks yummy. 1 Link to comment Share on other sites More sharing options...
ExpatOilWorker Posted March 30 Share Posted March 30 Duck stuffed with parsley and mushrooms 🍄 with some long French names. 1 Link to comment Share on other sites More sharing options...
KhunLA Posted March 31 Share Posted March 31 (edited) Something I haven't made in years, as wife does a fine job with ribs. Though a little heavy on the sauce and sweeter than I prefer. I just paint on a thin coat before putting under the broiler for the finishing touch. Even managed to have some leftovers. Edited March 31 by KhunLA Link to comment Share on other sites More sharing options...
Wobblybob Posted March 31 Share Posted March 31 2 minutes ago, KhunLA said: Something I haven't made in years, as wife does a fine job with ribs. Though a little heavy on the sauce and sweeter than I prefer. I just paint on a thin coat before putting under the broiler for the finishing touch. They look very good, good enough to eat infact. What are you calling a broiler KhunLa, is it another name for a grill? Link to comment Share on other sites More sharing options...
KhunLA Posted March 31 Share Posted March 31 (edited) 2 minutes ago, Wobblybob said: They look very good, good enough to eat infact. What are you calling a broiler KhunLa, is it another name for a grill? Top element of the electric oven. They were cooked in the oven, wrapped in foil. Edited March 31 by KhunLA 1 Link to comment Share on other sites More sharing options...
sirineou Posted March 31 Author Share Posted March 31 1 hour ago, KhunLA said: Something I haven't made in years, as wife does a fine job with ribs. Though a little heavy on the sauce and sweeter than I prefer. I just paint on a thin coat before putting under the broiler for the finishing touch. Even managed to have some leftovers. Are they baby back ribs? I love them (all ribs) but Never made them . I have been told to boil them first and then finish them in the oven, just never got around to trying it. Is that true? How did you make them? . Going to the states again in a couple of months, Daughter got a new place , and I want to help her do a few things, I also miss her. One of the first things I do when I go to the States is go to Woody's Barbeque, they make the best baby back ribs, Yours look just as good. Falling of the bone!! 1 Link to comment Share on other sites More sharing options...
Popular Post sirineou Posted March 31 Author Popular Post Share Posted March 31 After the wonderful food you guys post i am almost embarrassed to post my cooking. Almost being the operative word 'cause i have no shame What my cooking lacks in looks , it makes up in indigestion . I mean taste, Anyway today I made meatloaf and potatoes. I make my own ground beef (australian) . Put it through the grinder twice. Mix with breadcrumbs, chopped onion, garlick, cilantro,diced carrots a two eggs and a bit of ketchup . Next time I make it, I will par boil the carrots first) On the side hard boiler three eggs. Peeled and quartered potatoes and in a bowl mix them with olive oil, salt an pepper, a bit of mustard, and oregano. Shape the meatloaf and place the three hardboiled eggs (peeled) in the middle. Erange potatoes around, Bake 10-15 minutes at 350 f , take out from oven, brush , a ketchup , soy sauce, oyster sauce and honey, glaze . Then return in the oven 40 minutes. ( Internal temp 160 f) You are supposed to wait until it cooled down and firmed up a bit but I was hungry and could not wait. The eggs you see are the hardboiled eggs I put in the meatloaf. 2 2 2 Link to comment Share on other sites More sharing options...
KhunLA Posted March 31 Share Posted March 31 29 minutes ago, sirineou said: Are they baby back ribs? I love them (all ribs) but Never made them . I have been told to boil them first and then finish them in the oven, just never got around to trying it. Is that true? How did you make them? . Going to the states again in a couple of months, Daughter got a new place , and I want to help her do a few things, I also miss her. One of the first things I do when I go to the States is go to Woody's Barbeque, they make the best baby back ribs, Yours look just as good. Falling of the bone!! Not sure what part they are, as just piled in the 'rib bin' at Makro. Tough picking through and finding some meaty ones is a challenge. The wife does the boiled thing, then finishes in the oven. Never heard of that method till came here. I painted with about 50/50 mix of mustard/vinegar, then seasoned them, both sides (after taking as much underside membrane off that I could). Overnight in frig, then in oven @ 300F/150C till internal got to 185-190F range. 5 separate pieces, so temp wasn't uniform. Painted with bbq sauce, then under the top element of oven, till sauce bubbled to finish. Need to watch that, as sweetened the sauce with a bit of honey, and the sugar will burn quick, though much less than most peoples use (not a fan of sweet sauce), so no prob. Meat pulled off the bone nicely, thankfully. We don't make them often as hard to find a decent rack of here. Very nice looking meatloaf BTW, need to make one myself, as a favorite of mine. Wife does a good job of that herself. Good use of ground beef, as I'm haven't had any good luck making burgers lately. Kind of flavorless. 1 Link to comment Share on other sites More sharing options...
billd766 Posted March 31 Share Posted March 31 29 minutes ago, sirineou said: After the wonderful food you guys post i am almost embarrassed to post my cooking. Almost being the operative word 'cause i have no shame What my cooking lacks in looks , it makes up in indigestion . I mean taste, Anyway today I made meatloaf and potatoes. I make my own ground beef (australian) . Put it through the grinder twice. Mix with breadcrumbs, chopped onion, garlick, cilantro,diced carrots a two eggs and a bit of ketchup . Next time I make it, I will par boil the carrots first) On the side hard boiler three eggs. Peeled and quartered potatoes and in a bowl mix them with olive oil, salt an pepper, a bit of mustard, and oregano. Shape the meatloaf and place the three hardboiled eggs (peeled) in the middle. Erange potatoes around, Bake 10-15 minutes at 350 f , take out from oven, brush , a ketchup , soy sauce, oyster sauce and honey, glaze . Then return in the oven 40 minutes. ( Internal temp 160 f) You are supposed to wait until it cooled down and firmed up a bit but I was hungry and could not wait. The eggs you see are the hardboiled eggs I put in the meatloaf. That looks good and I am not surprised that you didn't want to wait for it to cool. 1 1 Link to comment Share on other sites More sharing options...
ExpatOilWorker Posted April 1 Share Posted April 1 Beef tenderloin. 2 Link to comment Share on other sites More sharing options...
sirineou Posted April 1 Author Share Posted April 1 21 minutes ago, ExpatOilWorker said: Beef tenderloin. Tune it down a bit, You making us look bad 1 Link to comment Share on other sites More sharing options...
sirineou Posted April 1 Author Share Posted April 1 (edited) On 3/30/2024 at 12:17 PM, KhunLA said: Healthy leftover brekkie, that 'whole foods thingy' ... Homemade tortilla Egg cooked in Olive oil Salmon was cooked in Peanut oli Drizzle of Siracha Side of Natto & Kefir All after the (Vit D) stroll at the park w/dog Boy. you must had got a big batch of salmon What's for desert Salmon Mousse Edited April 1 by sirineou 1 Link to comment Share on other sites More sharing options...
KhunLA Posted April 1 Share Posted April 1 48 minutes ago, sirineou said: Boy. you must had got a big batch of salmon What's for desert Salmon Mousse Cooking for 3 of us, wife, dog & myself, got to make sure there's enough. Think we only had leftovers, since only had 4 tortillas, and a big serving of tater tots as a side dish. Even had leftover ribs (6 bones), and thinking, sandwich after pulled off the bone & nuked with remaining drippings we saved. If I had some ham & cheese, would make a nice Cuban ... Haven't made one of then in a while. Link to comment Share on other sites More sharing options...
sirineou Posted April 1 Author Share Posted April 1 1 hour ago, KhunLA said: Cooking for 3 of us, wife, dog & myself, got to make sure there's enough. Think we only had leftovers, since only had 4 tortillas, and a big serving of tater tots as a side dish. Even had leftover ribs (6 bones), and thinking, sandwich after pulled off the bone & nuked with remaining drippings we saved. If I had some ham & cheese, would make a nice Cuban ... Haven't made one of then in a while. Only kidding Not only salmon is arroy mak, it is also very healthy and good source of protein. I hear you about the ham. I have yet to find good ham in Thailand. I love a good ham , swiss lettuce tomatoes and mayo on crusty sub bread. It will be the second thing I get when I get back to the States, Third would be a good Ruben . fourth , Crab bake at the Crab shack. I plan to come back 10 lbs heavier 1 Link to comment Share on other sites More sharing options...
Mutt Daeng Posted April 2 Share Posted April 2 On 3/31/2024 at 5:59 PM, sirineou said: After the wonderful food you guys post i am almost embarrassed to post my cooking. Almost being the operative word 'cause i have no shame What my cooking lacks in looks , it makes up in indigestion . I mean taste, Anyway today I made meatloaf and potatoes. I make my own ground beef (australian) . Put it through the grinder twice. Mix with breadcrumbs, chopped onion, garlick, cilantro,diced carrots a two eggs and a bit of ketchup . Next time I make it, I will par boil the carrots first) On the side hard boiler three eggs. Peeled and quartered potatoes and in a bowl mix them with olive oil, salt an pepper, a bit of mustard, and oregano. Shape the meatloaf and place the three hardboiled eggs (peeled) in the middle. Erange potatoes around, Bake 10-15 minutes at 350 f , take out from oven, brush , a ketchup , soy sauce, oyster sauce and honey, glaze . Then return in the oven 40 minutes. ( Internal temp 160 f) You are supposed to wait until it cooled down and firmed up a bit but I was hungry and could not wait. The eggs you see are the hardboiled eggs I put in the meatloaf. Looks very nice to me. 1 1 Link to comment Share on other sites More sharing options...
ExpatOilWorker Posted April 3 Share Posted April 3 On 4/1/2024 at 10:14 AM, sirineou said: Tune it down a bit, You making us look bad All the food shared here looks delicious, the wife just take pride in her plating. She wanted to repeat the beef tenderloin, but this time with hollandaise sauce. Link to comment Share on other sites More sharing options...
sirineou Posted April 3 Author Share Posted April 3 34 minutes ago, ExpatOilWorker said: All the food shared here looks delicious, the wife just take pride in her plating. She wanted to repeat the beef tenderloin, but this time with hollandaise sauce. Does your wife have a sister? Most of my food looks like your first picture . 1 Link to comment Share on other sites More sharing options...
ExpatOilWorker Posted April 3 Share Posted April 3 1 hour ago, sirineou said: Does your wife have a sister? Most of my food looks like your first picture . Nope, she doesn't have a sister, she has two sisters! Link to comment Share on other sites More sharing options...
sirineou Posted April 3 Author Share Posted April 3 Just now, ExpatOilWorker said: Nope, she doesn't have a sister, she has two sisters! Il take the one who can cook like your wife LOL 2 Link to comment Share on other sites More sharing options...
Popular Post sirineou Posted April 5 Author Popular Post Share Posted April 5 Spinach Pie! Sauteed leeks, onions , dill, chopped spinach , two eggs beatten , and crumbled fetta cheese. In puff pastry dough. with an egg wash. 2 1 Link to comment Share on other sites More sharing options...
sirineou Posted April 5 Author Share Posted April 5 On 3/30/2024 at 12:17 PM, KhunLA said: Healthy leftover brekkie, that 'whole foods thingy' ... Homemade tortilla Egg cooked in Olive oil Salmon was cooked in Peanut oli Drizzle of Siracha Side of Natto & Kefir All after the (Vit D) stroll at the park w/dog A couple of days ago I copied you and made a couple of salmon burritos. I had made Salsa with chopped tomatoes, bell peppers, jalapeno peppers, cilantro and lime juice and a bit of mayo, It was very good, I would make it again soon. Not going to win any photography competitions 1 Link to comment Share on other sites More sharing options...
KhunLA Posted April 5 Share Posted April 5 (edited) A just OK baby bok choy/onion/beef stir fry, since I forgot the minced garlic & ginger ... oops A sprinkle of garlic powder helped, after plated. Would have helped cut the rice vinegar, which I think I used too much in the sauce. Me & the dog did manage to polish it off. Edited April 5 by KhunLA 2 Link to comment Share on other sites More sharing options...
KhunLA Posted April 6 Share Posted April 6 This is the first roast beef I've done in over 24 years. Bit more done than I wanted, at the thin end, but made a tasty sandwich. Used a Picanha, which started at 1.7 kg, and ended up at 1.1 kg, after all the fat trimmed. Not a complete loss, as now have 400gr of beef fat. 24 hrs after trussed up from the frig, cooked, and on the bread ... 1 Link to comment Share on other sites More sharing options...
sirineou Posted April 6 Author Share Posted April 6 1 hour ago, KhunLA said: This is the first roast beef I've done in over 24 years. Bit more done than I wanted, at the thin end, but made a tasty sandwich. Used a Picanha, which started at 1.7 kg, and ended up at 1.1 kg, after all the fat trimmed. Not a complete loss, as now have 400gr of beef fat. 24 hrs after trussed up from the frig, cooked, and on the bread ... Mouth watering!! 1 Link to comment Share on other sites More sharing options...
Mutt Daeng Posted April 7 Share Posted April 7 14 hours ago, KhunLA said: This is the first roast beef I've done in over 24 years. Bit more done than I wanted, at the thin end, but made a tasty sandwich. Used a Picanha, which started at 1.7 kg, and ended up at 1.1 kg, after all the fat trimmed. Not a complete loss, as now have 400gr of beef fat. 24 hrs after trussed up from the frig, cooked, and on the bread ... Very nice. 1 Link to comment Share on other sites More sharing options...
sirineou Posted April 7 Author Share Posted April 7 (edited) Stuffed grape leaves My sister in FL made them last week , and monkey see monkey do , since I had not made them in a long time, I decided to also make them,. I cant wait until she wakes up so I can show her. So I ordered a jar of grape leaves from Lazada. I was surprised at the quality , sometimes you get them and they are too small or a large percentage are torn. Every single one of them was good, I have to leave them a good review. Anyway the stuffing consists of a kilo of ground beef, (I wanted to make many of them and freeze them) I cup of rice , 2 large onions finely diced and sauteed , Chopped dill, chopped cilantro, salt and pepper. Easy enough, now comes the hard part , the rolling. Lucky for me I saw a trick on FB and unlike most of them this one actually worked in fact it worked brilliantly. I made a short vid to send to my sister, Then lined the bottom of a pan with some unused grape leaves to keep my stuffed grape leaves from sticking to the bottom, lay them in a circle for layers, covered them with a plate to keep them from floating up. In 2 cups of water I dissolved 2 cubes of chicken stock an poured it in the pot so that the stuffed grape leaves are covered brought to boil and reduced the heat and cooked for 45 minutes. Anyone interested PM me for recipe. Edited April 7 by sirineou 1 1 Link to comment Share on other sites More sharing options...
billd766 Posted April 7 Share Posted April 7 I tried making apple turnovers today but after fighting the home made flaky pastry for nearly 3 hours I gave up and dumped it in the bin. The shredded apple I carefully put in the only plastic bag with a hole in it. I quickly put that bag in another and chucked it in the freezer. I think that the kitchen god was not happy today. I will get hold of some frozen puff and/or flaky pastry from Makro next time I am up there. 1 Link to comment Share on other sites More sharing options...
sirineou Posted April 7 Author Share Posted April 7 2 minutes ago, billd766 said: I will get hold of some frozen puff and/or flaky pastry from Makro next time I am up there. That is exactly what I do. Last time I tried to make it myself , it took a day to put the kitchen together again. Making your own puff pastry dough with the room temperature butter, and flour everywhere is not worth the trouble. The one sold at Makro works brilliantly. 1 1 Link to comment Share on other sites More sharing options...
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