What are you cooking today?

[KhunLA]

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

 

[still kicking]

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.

[still kicking]

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.

[ExpatOilWorker]

Duck stuffed with parsley and mushrooms 🍄 with some long French names.

 

[KhunLA]

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.

 

[Wobblybob]

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?

[KhunLA]

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.

[sirineou]

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!!

 

 

[sirineou]

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. 

 

 

[KhunLA]

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.

[billd766]

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.

[ExpatOilWorker]

Beef tenderloin. 

[sirineou]

21 minutes ago, ExpatOilWorker said:

Beef tenderloin. 

Tune it down a bit, You making us look bad 

[sirineou]

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 

[KhunLA]

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.

[sirineou]

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  

[Mutt Daeng]

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.

[ExpatOilWorker]

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.

 

[sirineou]

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 

. 

[ExpatOilWorker]

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!

[sirineou]

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

 

[sirineou]

Spinach Pie!

Sauteed leeks, onions , dill,  chopped spinach , two eggs beatten , and crumbled fetta cheese. In puff pastry dough. with an egg wash.

 

[sirineou]

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 

 

[KhunLA]

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. 

[KhunLA]

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 ... 

 

 

 

[sirineou]

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!!

[Mutt Daeng]

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.

[sirineou]

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.

 

[billd766]

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.

[sirineou]

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.