Where'S The Gravy?

[Thaivisarunner]

Hi.

I have been here 3 months now and I have to say i really love it. I do not anticipate going back to the UK for a long time yet.

However, I would be lying if I said i wasn't missing anything about my homeland. I think all ex-pats eventually start to miss certain things that were staple and regular parts of there life in the old country.

I have decided to set my sights on cooking a good traditional Sunday roast, of beef, pork and of course Yorkshire puddings, only thing is... i have located all the necessary ingredients for the task, but what i have not yet managed to track down are the component parts for the GRAVY. Come on guys.. It's nowhere near being a roasty without the rich beefy gravy drizzled all over your meat, spuds and Yorkshires.

I am convinced either OXO cubes, or Bisto gravy powder or granules must exist here. I have combed the shelves of Tesco lotus and big C but still can't manage to locate the holy grail.

I am based in Korat. and i know they probably would be in BKK or pattaya where most of the Brits are based, but if anyone maybe knows of somewhere closer to home, or maybe if there is a farang running some form of convenience store that stocks such items, who i may be able to ask if they can post some up here. that would be great.

Obviously if there is someone based up here in Korat knows where I can buy them here. then I will reward their contribution with an invitation to come over and have a PROPER Sunday lunch.

Thanks in advance

[bkkjames]

They do exist here (Villa, Tops, Foodland) but why not use the drippings from the roast itself?

[Travel2003]

They do exist here (Villa, Tops, Foodland) but why not use the drippings from the roast itself?

That is what my mother also thought me.

Use the drippings in the pan.

[Thaivisarunner]

Wow!!

Thanks guys, mega-fast replies.

Yes, I always use most of the drippings to baste the roast spuds. and usually a lot gets sucked up by the potatoes, and what remains i put towards the gravy, and there is never enough when you have 8 people sat round the table, so i always reinforce the stock with Oxo or Bisto.

Also, if i want to do bangers and mash through the week, (great sausages here in Korat). Then I can whip up a quick onion gravy to pour over.

(Villa, Tops, Foodland) are these places in Korat?.. if so, where abouts?

Thanks

[bkkjames]

Wow!!

Thanks guys, mega-fast replies.

Yes, I always use most of the drippings to baste the roast spuds. and usually a lot gets sucked up by the potatoes, and what remains i put towards the gravy, and there is never enough when you have 8 people sat round the table, so i always reinforce the stock with Oxo or Bisto.

Also, if i want to do bangers and mash through the week, (great sausages here in Korat). Then I can whip up a quick onion gravy to pour over.

(Villa, Tops, Foodland) are these places in Korat?.. if so, where abouts?

Thanks

If no Tops there, probably a Big C which will have Knorr brand.

Don't let the potatoes lay in the bottom, leave some onions there though. Even if it goes dry you can still use it. Mix up a lil flour in water (use a plastic container with a lid and shake it up until disolved). While the roast is sitting (keep the veggies warm in a covered bowl), take the pan and put it on the stove top, fire it up hot, add in the flour water mixture bit by bit when hot, throw in some salt and pepper to taste - maybe a lil thyme and rosemary and bring it to a boil, stirring constantly. Add more or less water as needed until you get the colour and consistancy you want.

[Thaivisarunner]

Thanks again.

Transam, great response... i will give him a call, I already hit the site. I want lots of stuff now....lol

Pickup from korat bus station... couldnt be better.

[robblok]

I try to avoid stuff that isnt easily available here. I dont want to depend on things that are hard to get. Still i do miss some stuff from Holland at times so i feel your pain.

[roamer]

No roast juices ? Fry an onion gently in oil, or better still butter, let it brown a little, add flour a little at a time, then water a little at a time, then Marmite or Vegemite, you can usually get one or the other, let it brew to the consistency you want, a little red wine if you have it, Voila !!!

Ps. The key is slow cooking of the onion, mushrooms can also add a great flavour. In essence all your doing is going back to the original ways of making gravy.

[bob4you]

Makro has a large foreign food section and have a couple of types or sizes of Bistro Gravy and much less expensive than Villa or Tops.

[cardholder]

Makro has a large foreign food section and have a couple of types or sizes of Bistro Gravy and much less expensive than Villa or Tops.

Not in Buriram (or Korat)

[freddyv7]

Chern Chim in Udon Thani have a full stocklist of things you drool over. I believe they post deliver over a certain value.Check their website.

[NanaFoods]

Not sure what Oxo or Bisto is, but if its just bullion cubes, you can find Knor just about everywhere.

Knor does make a beef bullion, but it seems harder to find - Tesco does not carry them.

Perhaps Klang Plaza (two locations) in Korat carries them.

I would think making a roux from your remaining drippings, then adding the cube and water, a bit of pepper, would make a decent gravy.

[pschef]

Macro have all, Beef Knor or Maggie. They also do a gravy mix knor not to expensive.

Check out Thaivisa classified, type a search. British foods

[billd766]

Makro has a large foreign food section and have a couple of types or sizes of Bistro Gravy and much less expensive than Villa or Tops.

Not in Buriram (or Korat)

Not in Nakhon Sawan or Khampaeng Phet either

[jazzbo]

The American equivalent would be Gravy Master or (the one my Mother used) Kitchen Bouquet

[Spoonman]

Is gravy master or kitchen bouquet available in Thailand anywhere ??

[bonobo]

I pretty much always use the drippings for gravy.  I tend to use a bit of wine to get the flour ready (or cognac for turkey gravy), not water, but I like real rich gravies.  

On the few occasions that I need more, such as when I make Yorkshire Pudding, which takes up some of the drippings, I supplement it with concentrated demi-glace or beef/veal stock.  I order mine from More Than Gourmet, which is now available from Amazon and can be delivered here.

I never, never use bouillon cubes which are generally little sodium bombs and taste way too processed for me.

[cardholder]

Not sure what Oxo or Bisto is, but if its just bullion cubes, you can find Knor just about everywhere.

Knor does make a beef bullion, but it seems harder to find - Tesco does not carry them.

Perhaps Klang Plaza (two locations) in Korat carries them.

I would think making a roux from your remaining drippings, then adding the cube and water, a bit of pepper, would make a decent gravy.

We make gravy from the Knorr product in the green/yellow tubs, adding onions and seasoning.

Lovely on sausage and mash or roast beef.

[Backwoods]

Main Villa had plenty of offerings for gravy mixes and also differnt bullion cubes and powder!

[jazzbo]

I have not seen Kitchen Bouquet or Gravy Master here in Thailand but then again I really haven't been looking (only a make-shift kitchen) ...

However, those are the items that are easy to bring back from a USA trip and last a long time (I always bring tony Chachere's Creole Seasoning and this time a bunch of dried chillis) rather than those items as often posted herein that are more appropriate to a pack train.

[Jimbo]

There is an English guy who has a food business who delivers a few times a month to Korat various English food products including OXO cubes. He normally posts his price lists and delivery dates on Korat Farang. He posts there under the user name "Nookie Bear".

[Thaddeus]

We make gravy from the Knorr product in the green/yellow tubs, adding onions and seasoning.

Lovely on sausage and mash or roast beef.

How long does it take you to get through a big tub of the Knorr beef bullion mate?

P.S. Are you back in Thailand now?

[nitehawk56]

Ok, where in Nakhon Sawan can you buy a Turkey for the Holidays ??? I'm reachig way out there, what about a Smoked Ham ? I make my own gravy from the drippings. Thanks