Like Thai Food, Miss Spuds

[dr_Pat_Pong]

Hey Mods...........................can't we have a new section

'Fanny Jayenrams Cookery Corner'

In fact in all seriousness,it might be an idea for a Cookery Corner, there might after all be a lot more budding Jamie Olivers out there.

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Was that bloody Jamie Olivers ? A motor scooter in Bangkok Jeeeeez

[jayenram]

I thought you'd swig alone on a warm Good Friday 

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Bejasus! Is it Good Friday?

Now there's an excuse for dusting off the Life of Brian tape and getting sh1tfaced. What do you think Lampshade10?

[dr_Pat_Pong]

I thought you'd swig alone on a warm Good Friday  

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Bejasus! Is it Good Friday?

Now there's an excuse for dusting off the Life of Brian tape and getting sh1tfaced. What do you think Lampshade10?

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' Always look on the bright side of life '

[srisatch]

I thought you'd swig alone on a warm Good Friday 

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Bejasus! Is it Good Friday?

Now there's an excuse for dusting off the Life of Brian tape and getting sh1tfaced. What do you think Lampshade10?

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Bubble and squeak all night long I should think

[jayenram]

Hey Mods...........................can't we have a new section

'Fanny Jayenrams Cookery Corner'

In fact in all seriousness,it might be an idea for a Cookery Corner, there might after all be a lot more budding Jamie Olivers out there.

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Not unless I can be the moderator!

[srisatch]

Hey Mods...........................can't we have a new section

'Fanny Jayenrams Cookery Corner'

In fact in all seriousness,it might be an idea for a Cookery Corner, there might after all be a lot more budding Jamie Olivers out there.

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Not unless I can be the moderator!

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Well, Can he?

I would rather read about food than all that stuff about cars...I ask you? But I guess we are the edible minority.

[jayenram]

Makro, Big 'C' and Tesco Lotus have frozen peas. Well they do up here in the sticks anyway!

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I'm wrong again. Big 'C' yesterday did not have frozen peas. However, Makro did

[jayenram]

Spuds with toms.

Tried this today.

Cut 1/2 kg of spuds into chip like things, bout 1" thick.

Put 4 tblsp oil in a wok and heat it up. Lob in 1 tsp whole black mustard seeds. When they pop (seconds), take the wok of the gas and throw in 1/2 tsp turmeric, 1/2 tsp dried chili powder and about 1/3 kg of finely chopped tomatoes. Get it back on the gas and stir fry for a minute or two. Put in the spuds, a cup of water, a couple of teaspoons of lime juice and 1 tsp salt. Get it to the boil and then simmer, covered, for 30 minutes or so. Add 1/2 cup grated fresh coconut and cook on increased heat until the sauce reduces (3 or 4 minutes).

Add fish sauce to taste.

[tutsiwarrior]

jaye...you talkin' fresh or canned tomatoes?

Canned tomatoes...one more thing you can't get at the Suphanburi tescos...

[jayenram]

jaye...you talkin' fresh or canned tomatoes?

Canned tomatoes...one more thing you can't get at the Suphanburi tescos...

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Either Tutsi. Just put some very fresh toms (bout 3 or 4) in boiling water for a minute then peel them with asbestos gloves and chuck 'em in a liquidiser for a few seconds. Same, same.

[jayenram]

jaye...you talkin' fresh or canned tomatoes?

Canned tomatoes...one more thing you can't get at the Suphanburi tescos...

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BTW, Tutsi, did you manage to get all the spices which you wanted from the Mid East?

[lampard10]

jaye...you talkin' fresh or canned tomatoes?

Canned tomatoes...one more thing you can't get at the Suphanburi tescos...

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BTW, Tutsi, did you manage to get all the spices which you wanted from the Mid East?

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Blimey,when I saw you posted again on this topic I thought here we go again, more spud recipes. Mind you the only thing you havn't told us about yet are chips

[tutsiwarrior]

jaye...you talkin' fresh or canned tomatoes?

Canned tomatoes...one more thing you can't get at the Suphanburi tescos...

BTW, Tutsi, did you manage to get all the spices which you wanted from the Mid East?

still in Bahrain, Jaye. I'll bring back a load when I demobilize next year...

[jayenram]

For want of better things to do:

1.5 kg chicken pieces

butter

2 largish onions, chopped up

1/2 dozen cloves of garlic, smashed up

1" lump of ginger, grated

a few green chilis, chopped up

seeds from a couple of cardamoms, crushed

3 cloves

1" stick of cinnamon

a bay leaf

1/2 pound of chopped tomatoes (or tomatoes, if you're septic)

grind 1/2 teaspoon each of tumeric, dried chili, paprika, fennel seeds with 1 teaspoon of coriander seeds

1/2 pound spuds, peeled and diced

ground black pepper and salt (1/4 teaspoon of each)

handfull of fresh coriander

Fry the onion, garlic, ginger, green chilis, cardamom seeds, cloves, cinnamon and bay leaf in the butter until the onion is brownish.

Chuck in the chopped tomato and cook it for a bit.

Add the ground spices and stir fry for about 5 minutes.

Put the chicken pieces in and fry for 5 minutes.

Add 1.5 pints of boiling water and the spuds.

Cover and cook over a very low heat for about 1 hour.

Sprinkle on the salt, pepper and coriander leaves, give a quick stir and serve.

It should look like this:

[jayenram]

If you can get poppy seeds:

Heat up 5 tblsp oil until smoking hot, remove from heat and then chuck in 1 tsp whole cumin seeds. When they pop, add in half a dozen cloves of crushed garlic, 1 tsp ground black pepper and 1/2 tsp turmeric. Stir it quickly for a few seconds, lower the heat and lob in 700 gm of diced spuds (bout 20 mm) and a few fresh green finely chopped chilis. Fry these for 2 or 3 minutes, stirring all the time. Lower the heat further, cover the pan and cook for 15 minutes, stirring now and again. Roughly grind 6 tblsp poppy seeds, chuck them in the pan and stir fry on medium for 6 minutes or so. Stir in the salt.

[jayenram]

If you can get (or even afford) lamb:

Heat 7 tblsp cooking oil or ghee in a big pot. Stirfry two finely chopped medium onions and a few chopped chilis until the onions are a bit brown. Add 1 kilo of 1" lamb (shoulder) cubes and stirfry for 5 minutes. Add 400 gm chopped tomatoes, 1 tblsp of ground coriander seeds, 1 tblsp of ground cumin seeds, 1/2 tsp turmeric, 1 tsp ground dried chilis and 2 tsp salt. Stir cook for 10 - 15 minutes until the sauce is thick. Chuck in 500 gm of peeled spuds about 2" cubes and 850 ml water. Cover and cook for 1 hour, 10 minutes on low heat. Have a few beers during the latter process.

[jayenram]

Egg and Chips

Put 4 cloves of garlic and about 1" cube of chopped fresh ginger with 2 tblsp water in a blender and blend to a paste.

Chip 500 gm of spuds (15 mm) and fry them in 6 tblsp hot oil untill all sides are brown (don't cook through). Take them out an leave on a plate. Chuck 200 gm chopped onions into the oil and fry until a bit brown. Then put in the paste and stir fry for a minute and then put in 1/2 tsp ground chili powder, 1 tsp ground coriander seeds and a tsp of flour. Stir for another minute then put in 1 tblsp plain yoghurt, and stir for 30 seconds. Add 3 more tblsp yoghurt in the same way. Then add 300 gm of chopped tomatoes and stir fry for 2 minutes. Add 275 ml water and 1.5 tsp salt, boil, then cover and simmer for 10 minutes. Put the spuds in the sauce, cover and simmer for 10 minutes more. Add 1/2 tsp garam masala and fresh chopped coriander leaf (about a handfull). Mix it all up gently. Half 4 hardboiled eggs and put them, cut side up, into the sauce. Spoon a bit of sauce over them and simmer for 5 more minutes, covered.

Chop up a cauliflower into 1" bits. Peel and cut a couple of spuds into 1/2" slices (chip-like). Heat 4 tblsp oil in a frying pan with a lid. Chuck in 1 tsp of whole cumin seeds and then a large chopped onion. Fry for about 5 minutes or so. Add 1/2 tsp ground turmeric, 1 tsp ground coriander seed and a teaspoon of chili powder. Stir fry for 3 or 4 minutes then add 2 or 3 chopped peeled tomatoes and the juice. Stir fry for another 3 or 4 minutes. Throw in the spuds and 200 ml warm water, cover and cook slowly for around 12 minutes (to 1/2 cook the spuds). Lob in the cauli and cook for another 10 minutes. Stir in 4 oz peas, 3 or 4 chopped green chilis, 1 tsp salt and 1/2 teaspoon garam masala. Cook for another 5 minutes and then stir in 1 tblsp chopped coriander leaves before serving.

Had a bag full of that again last night but with more chopped chilis up front with the tomatoes. Reet grand.

Edited January 25, 2006 by jayenram

[dr_Pat_Pong]

[lampard10]

Egg and Chips

Put 4 cloves of garlic and about 1" cube of chopped fresh ginger with 2 tblsp water in a blender and blend to a paste.

Chip 500 gm of spuds (15 mm) and fry them in 6 tblsp hot oil untill all sides are brown (don't cook through). Take them out an leave on a plate. Chuck 200 gm chopped onions into the oil and fry until a bit brown. Then put in the paste and stir fry for a minute and then put in 1/2 tsp ground chili powder, 1 tsp ground coriander seeds and a tsp of flour. Stir for another minute then put in 1 tblsp plain yoghurt, and stir for 30 seconds. Add 3 more tblsp yoghurt in the same way. Then add 300 gm of chopped tomatoes and stir fry for 2 minutes. Add 275 ml water and 1.5 tsp salt, boil, then cover and simmer for 10 minutes. Put the spuds in the sauce, cover and simmer for 10 minutes more. Add 1/2 tsp garam masala and fresh chopped coriander leaf (about a handfull). Mix it all up gently. Half 4 hardboiled eggs and put them, cut side up, into the sauce. Spoon a bit of sauce over them and simmer for 5 more minutes, covered.

Chop up a cauliflower into 1" bits. Peel and cut a couple of spuds into 1/2" slices (chip-like). Heat 4 tblsp oil in a frying pan with a lid. Chuck in 1 tsp of whole cumin seeds and then a large chopped onion. Fry for about 5 minutes or so. Add 1/2 tsp ground turmeric, 1 tsp ground coriander seed and a teaspoon of chili powder. Stir fry for 3 or 4 minutes then add 2 or 3 chopped peeled tomatoes and the juice. Stir fry for another 3 or 4 minutes. Throw in the spuds and 200 ml warm water, cover and cook slowly for around 12 minutes (to 1/2 cook the spuds). Lob in the cauli and cook for another 10 minutes. Stir in 4 oz peas, 3 or 4 chopped green chilis, 1 tsp salt and 1/2 teaspoon garam masala. Cook for another 5 minutes and then stir in 1 tblsp chopped coriander leaves before serving.

Had a bag full of that again last night but with more chopped chilis up front with the tomatoes. Reet grand.

I got a different recipe for Egg & Chips

Break two eggs in pan. Take out and put on plate. Add 24 deep fried frozen chips. Take out put on plate with eggs.Eat.

[jayenram]

I got a different recipe for Egg & Chips

Break two eggs in pan. Take out and put on plate. Add 24 deep fried frozen chips. Take out put on plate with eggs.Eat.

I may try that. It sounds reasonably straight forward.

[tutsiwarrior]

Egg and Chips

Put 4 cloves of garlic and about 1" cube of chopped fresh ginger with 2 tblsp water in a blender and blend to a paste.

Chip 500 gm of spuds (15 mm) and fry them in 6 tblsp hot oil untill all sides are brown (don't cook through). Take them out an leave on a plate. Chuck 200 gm chopped onions into the oil and fry until a bit brown. Then put in the paste and stir fry for a minute and then put in 1/2 tsp ground chili powder, 1 tsp ground coriander seeds and a tsp of flour. Stir for another minute then put in 1 tblsp plain yoghurt, and stir for 30 seconds. Add 3 more tblsp yoghurt in the same way. Then add 300 gm of chopped tomatoes and stir fry for 2 minutes. Add 275 ml water and 1.5 tsp salt, boil, then cover and simmer for 10 minutes. Put the spuds in the sauce, cover and simmer for 10 minutes more. Add 1/2 tsp garam masala and fresh chopped coriander leaf (about a handfull). Mix it all up gently. Half 4 hardboiled eggs and put them, cut side up, into the sauce. Spoon a bit of sauce over them and simmer for 5 more minutes, covered.

Chop up a cauliflower into 1" bits. Peel and cut a couple of spuds into 1/2" slices (chip-like). Heat 4 tblsp oil in a frying pan with a lid. Chuck in 1 tsp of whole cumin seeds and then a large chopped onion. Fry for about 5 minutes or so. Add 1/2 tsp ground turmeric, 1 tsp ground coriander seed and a teaspoon of chili powder. Stir fry for 3 or 4 minutes then add 2 or 3 chopped peeled tomatoes and the juice. Stir fry for another 3 or 4 minutes. Throw in the spuds and 200 ml warm water, cover and cook slowly for around 12 minutes (to 1/2 cook the spuds). Lob in the cauli and cook for another 10 minutes. Stir in 4 oz peas, 3 or 4 chopped green chilis, 1 tsp salt and 1/2 teaspoon garam masala. Cook for another 5 minutes and then stir in 1 tblsp chopped coriander leaves before serving.

Had a bag full of that again last night but with more chopped chilis up front with the tomatoes. Reet grand.

"reet grand'?...whazis? some yorkshireman's absurd attempt at understatement? I made this dish last night and it was BLEDDY FCKIN' DELICIOUS...

I even peeled and chopped up the vegies myself (the scullery maid was in repose in front of the box with a Jackie Chan movie)...added my customary half head of garlic for medicinal purposes and to ward off evil spirits...

all hail Lord Yorkie...he who brings hope and light to a dark and dirty culinary wasteland...

[jayenram]

all hail Lord Yorkie...he who brings hope and light to a dark and dirty culinary wasteland...

Well, thank you kind sir.

[jayenram]

A different spring roll.

Boil 3/4 kg of spuds. Let them cool and cut them into 1/4" dice.

Fry a decent sized chopped onion in a few tbsp of oil. Throw in a cup of peas, 1 tbsp of grated fresh ginger, a few chopped chillies, a handful of chopped fresh coriander and 3 tbsp of water. Cook slowly until the peas are done. Lob in the spuds, 1 tsp salt, 1 tsp ground coriander seeds, 1 tsp ground roasted cumin seeds, 1 tsp garam masala, 1/2 tsp chilli powder and 2 tbsp lemon juice. Cook slowly for 5 minutes. Leave to cool.

Make spring rolls with the above filling out of that thin pastry stuff (should make about 50)

Deep fry.

Eat hot or cold.

Took a boxfull of the spring rolls to the rub-a-dub t'other day. They've been moaning since that I don't take them everyday!

Edited February 15, 2006 by jayenram

[jayenram]

Beef Stew (with a difference)

It's not easy to find decent tender beef up here in the sticks so maybe try this. I normally keep the beef and it's own blood in a plastic container in the fridge for 7 to 10 days before cooking it.

Trim 1 kg of beef and cut into 40 mm cubes. Brown the beef on all sides in 6 tblsp oil. Keep the beef on one side. Brown 250 kg of chopped onion and 6 cloves of crushed garlic in the same oil (about 10 minutes). Put the beef cubes back in with the mixture together with 1 tsp grated ginger, 1 tsp ground red chili, 1 tblsp paprika, 2 tsp salt and some freshly ground black pepper. Stir for a couple of minutes and then add 300 ml plain yoghurt, 1 tblsp at a time folding it gently into the mix. Cover tightly and bake in the oven (180 degC) for 90 minutes. Add 150 ml of boiling water, cover and return to the oven for a further 30 minutes.

Edited February 20, 2006 by jayenram

[jayenram]

They have Thai.A.D. button mushrooms in cans around here.

300 gm spuds, peeled

350 gm button mushrooms

25 mm cube fresh ginger, chopped

8 cloves garlic, chopped

1 tsp salt

1/2 tsp ground tumeric

1 tsp whole cumin seeds

3 whole cardomom pods

300 gm chopped tomatoes

1 tsp ground cumin seeds

1/2 tsp ground coriander seeds

1 tsp of ground dried chili

1/4 tsp garam masala

1 tblsp chopped fresh coriander leaf

Cut the spuds into 25 mm cubes and boil for about 12 minutes until they're soft but not breaking up. Drain and let them cool for a few minutes. Put in a bowl and sprinkle 1/4 teaspoon each of turmeric and salt over them. Mix them up a bit and leave to one side.

Rinse the mushrooms and dry. Blend the garlic and ginger into a paste with 3 tblsp water.

Heat 4 tblsp of oil in a non-stick pan and fry the spuds until they are lightly browned. Remove the spuds and set aside. Put the whole cumin seeds and cardomom pods into the hot oil and stir for a few seconds. Add the tomatoes, the ginger-garlic paste, the ground cumin and ground coriander. Stir fry until the sauce becomes thick. Add the rest of the turmeric and the ground chili. Stir around for a bit then add 200 ml of water, the spuds, mushrooms and the rest of the salt. Stir and bring to a simmer. Simmer for 5 minutes, covered. Turn the heat up and stir cook until the sauce gets thick. Mix in the garam masala.

Serve with the fresh coriander as a garnish.

Just as an aside. If you use a lot of ginger and garlic as I do, try buying a bag load, puree them in a blender and then freeze in plastic containers. Mark which are which as they are very similar when pureed.

[jayenram]

We had a couple of Thai friends around for dinner last night who wanted to try a curry. As it's apparent that many Thais do not really like the taste of ground cumin, I knocked up the following which they lapped up:

5 tblsp vegetable oil

1 tsp whole cumin seeds

25 mm stick of cinnamon

6 whole cardomoms

2 bay leaves

8 whole peppercorns

200 gm chopped onions

8 cloves garlic, crushed

25 mm cube of fresh ginger, grated

500 gm chopped tomatoes

4 fresh green chilis, chopped

1.3 kg chicken pieces

1.5 tsp salt

1 tsp ground red chilis

1/2 tsp garam masala

Heat the oil in a big pot. Add the cumin seeds, cinnamon, cardomom, bay leaves and peppercorns and stir around a bit. Then put in the onions, garlic and ginger and stir fry until the onion is light brown. Add the tomatoes, chilis, chicken, salt and ground chili, bring to the boil and then simmer, with a tight fitting lid, for 25 minutes. Turn up the heat a bit, add the garam masala and stir cook for 5 minutes or so to reduce the sauce. Don't eat the cinnamon, cardomoms or bay leaves.

I served it with yellow aromatic rice and there was not a lot left.

[jayenram]

In my opinion, the proper way to make onion bhajiyas:

150 gm gram flour

1 tsp salt

pinch bicarb

1 tblsp ground rice

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground red chilis

2 - 3 chopped fresh green chilis

2 large onions, sliced into half rings

200 ml water

Oil for deep frying

Seive the flour and mix in the salt, bicarb, rice, cumin, coriander, ground chili and green chili. Mix it all up well. Add the onions and mix it up a lot. Gradually add the water until the batter becomes fairly thick and sticks to the onion rings. heat the oil to 170 degC. Grab half a handful of the mix and put in the oil. Put in as many as the pan will hold without them sticking together. Reduce the heat and deep fry for around 10 - 12 minutes until golden brown.

They should look like this:

[jayenram]

Spuds and Lice

425 ml lice (measured in a jug)

110 gm potatoes

a carrot (about 60 gm)

50 gm of yard long beans

1 tsp whole cumin seeds

1.25 tsp salt

1/2 tsp turmeric

1 tsp ground cumin

1 tsp cground coriander

1/2 tsp ground red chilis

2 fresh green chilis, chopped up

1/2 tsp grated fresh ginger

2 cloves garlic, mashed

Wash the lice and then soak for 30 minutes in clean water. Drain and leave in a seive for 20 minutes.

Cut the potatoes, carrots and beans into 5 mm dice. Heat 4 tblsp oil in a pot. Put in the cumin seeds and let them sizzle for a few seconds. Chuck in the veggies and saute for a minute. Add all the rest of the ingredients and saute for 2 - 3 minutes.

Add 570 ml of water and bring to the boil. Cover tightly and simmer on a very low light for 25 minutes. Turn off the heat and leave the pot undisturbed for 10 minutes at least.

[jayenram]

How about some soup?

120 gm spuds, diced

100 gm onions, chopped

1.25 litres chicken stock

2 cm cube of fresh ginger

½ tsp ground coriander seeds

2 tsp ground cumin seeds

5 tblsp fresh chopped coriander

2 - 3 fresh green chilis

275 gm peas

1 tsp salt

1 tblsp lemon juice

½ tsp ground roasted cumin seeds

150 ml double cream

Mix the spuds, onions, stock, ginger, ground coriander and ground cumin in a pot and bring to the boil. Cover and simmer for 30 minutes. Fish out the cube of ginger and chuck it. Add the rest of the ingredients except for the cream and simmer for 3 or 4 minutes, uncovered. Empty the soup into a blender in a few batches and liquidise. Put the soup in a clean pot, add the cream and simmer to heat through.

[lampard10]

Beef Stew (with a difference)

It's not easy to find decent tender beef up here in the sticks so maybe try this. I normally keep the beef and it's own blood in a plastic container in the fridge for 7 to 10 days before cooking it.

Trim 1 kg of beef and cut into 40 mm cubes. Brown the beef on all sides in 6 tblsp oil. Keep the beef on one side. Brown 250 kg of chopped onion and 6 cloves of crushed garlic in the same oil (about 10 minutes). Put the beef cubes back in with the mixture together with 1 tsp grated ginger, 1 tsp ground red chili, 1 tblsp paprika, 2 tsp salt and some freshly ground black pepper. Stir for a couple of minutes and then add 300 ml plain yoghurt, 1 tblsp at a time folding it gently into the mix. Cover tightly and bake in the oven (180 degC) for 90 minutes. Add 150 ml of boiling water, cover and return to the oven for a further 30 minutes.

You watched me cook my Goulasch didn't you?