tutsiwarrior Posted December 3, 2018 Share Posted December 3, 2018 (edited) deleted Edited December 3, 2018 by tutsiwarrior Link to comment Share on other sites More sharing options...
tutsiwarrior Posted December 3, 2018 Share Posted December 3, 2018 btw, I added the leftover collards with oyster sauce to a packet of pork flavored mama noodles (green packet) the next morning and it was quite nice...always interesting to add leftover stir fry to instant noodles fer brekkie to see what ye come up with... also did a rajma with 2 cans of red kidneys from makro last night...very easy, fry onion, garlic and ginger, cumin seeds and whole cloves (fresh chiles too if ye got 'em) in butter and oil, add spices (cumin, coriander, tumeric, dried flaked red chile) and fry some more, throw in some fresh chopped tomatoes and simmer a bit with some water from the kettle then add yer drained and rinsed beans and simmer for 23 - 30 mins, salt to taste...can't go wrong... 2 Link to comment Share on other sites More sharing options...
mogandave Posted December 3, 2018 Share Posted December 3, 2018 Oyster sauce, one of my favourites, very versatile, with any kind of meat or vegetables.Sent from my SM-G920F using Thailand Forum - Thaivisa mobile appAKA liquid salt.... 1 Link to comment Share on other sites More sharing options...
roo860 Posted December 3, 2018 Share Posted December 3, 2018 AKA liquid salt....And I love it!Sent from my SM-G920F using Thailand Forum - Thaivisa mobile app 2 Link to comment Share on other sites More sharing options...
Popular Post wayned Posted December 3, 2018 Popular Post Share Posted December 3, 2018 Got out a nice tough Thai Sirloin steak from the freezer a couple of days ago. Cut out the grizzle and cubed it, peeled and cubed a medium potato, peeled and cubed a carrot, peeled and cubed a medium onion and smashed and peeled a couple of cloves of elephant garlic. I then put the whole mess through a meat grinder. Mixed it up , popped in an egg, two tablespoons of Worcestershire sauce, salt and pepper, and a small can of whole italian tomatoes (drained) that I crushed by hand. Mixed it all up like a meat loaf. I boiled some elbow macaroni al dente and mixed it with another can of Italian tomatoes (drained) crushed by hand and a can of white kidney beans with all of the sauce. I then out a layer of the meat loaf in the bottom of a cover casserole dish, then a layer of the macaroni mixture, another layer of the meatloaf and then the rest of the macaroni. I baked it, covered, in a preheated oven at 200 degrees For 45 minutes and then removed the cover for 15 more minute to crisp up the macaroni. I ate the last bit for breakfast this morning and the only thing that it needed was more salt. 6 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted December 10, 2018 Share Posted December 10, 2018 (edited) let's see...whadda we got tonight? cans of red kidneys from makro, onions, garlic, spices and fresh tomatoes...there's tons of recipes but let's wander in space tonight... chop up an onion and most of a head of garlic and fry in some sunflower oil...toss in cumin, paprika and flaked red chile and fry some more...remove skins from the toms and chop and add to the mixture and simmer for a few mins until they break up...rinse and drain 2 cans of red kidney beans and add with some hot water from the kettle so that they don't stick...add salt and pepper and simmer for about 30mins...et viola...eat with toast or whatever else ye got...good fer a couple of days in the fridge... always gotta be creative, dare to struggle, dare to win...also had a sliced daikon radish in rice vinegar and salt that was a good side dish accompaniment... Edited December 10, 2018 by tutsiwarrior 2 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted December 12, 2018 Share Posted December 12, 2018 (edited) had a hankerin' for some garlicky stir fried leafy veg so did the collards, garlic and oyster sauce recipe that I had posted previously substituting baby bok choy instead...the bok choy is a lot more delicate and can over cook easily so no parboiling, chop garlic, fry in equal measures of veg oil and sesame oil and then the washed and chopped veg directly into the wok...stir fry until barely wilted then add yer oyster sauce mixture that includes water and a little sugar (flaked red chile optional) and toss for a couple of minutes and bob's yer uncle went upstairs to the family kitchen and got some rice from the 24/7 rice cooker and had them alone with half the veg and saved half to put into some instant noodles tmw am... I've been a type 2 diabetic for nearly 20 years and surprisingly a small (1- 1 1/2 cup) amount of the local jasmine rice doesn't do much damage judging by later blood glucose measurement...glycemically jasmine rice is off the high end of the index...same with instant noodles occasionally fer breakfast...always best to experiment and then check the BG like with most things if yer a diabetic as YMMV... Edited December 12, 2018 by tutsiwarrior 2 Link to comment Share on other sites More sharing options...
Popular Post CLW Posted December 12, 2018 Popular Post Share Posted December 12, 2018 This is the coconut chickpea curry whose recipe is posted a bit earlier in this thread.Delicious and quick to cook.One of my new veggie high protein favourites! 5 Link to comment Share on other sites More sharing options...
Popular Post tutsiwarrior Posted December 15, 2018 Popular Post Share Posted December 15, 2018 made this one tonight, sorta like a minestrone but without the pasta and with some nice greens thrown in... https://cooking.nytimes.com/recipes/1014524-quick-tomato-white-bean-and-kale-soup?module=Recipe+of+The+Day&pgType=homepage&action=click I used the thai collards from the market as they are robust and stand up to cooking in a soup, trim the stalks and use the leaves only... I had a can of borlotti beans that I bought a few months ago, the local makro stopped stocking them along with the cannellini beans and the small 170g cans of tomato paste...'no hab, no hab...' and tutsi stares and sez 'whatsammata wid ye? just as yew were becomin' respectable ye can't keep stock and bugger everything up!!! what're we supposed to do wid dese 16oz cans of tomato paste when the usual recipe only calls for a coupla tablespoons???' and blah blah... ('de falang he say wha?' 'don't pay no mind, falangs is all clazy anyway...yew seen dat stuff dat dey put in dey food? disgustin'...') 1 2 Link to comment Share on other sites More sharing options...
Popular Post wayned Posted December 15, 2018 Popular Post Share Posted December 15, 2018 Bought some shrimp the other day at the market5 and peeled ,cleaned and deveined them. I wanted something different so; I took a can of the cannellini beans and poured them in a pot with about 1/2 of the liquid and added about 2 tbs of olive oil and put them on medium low. In a big skillet I seared the shrimp in olive oil for about 1 minute and put them on a plate, nothing worse than overcooked seafood other than overcooked anything else. I then browned 2 cloves of chopped elephant garlic, a handful of chopped holy basil and a little chopped chilli and then added 3 skinned an chipped tattoos and a spoonful of lemon juice, salt and pepper and let it cook down for a couple of minutes. I threw the shrimp back in to heat them up and finish cooking for about another minute. While they were cooking I spooned the beans on a plate and then spooned the shrimp mixture on top with a little chopped pak chee sprinkled over the top. The only thing wrong was that there was not enough for leftovers as I consumed the whole mess. W 3 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted December 15, 2018 Share Posted December 15, 2018 1 hour ago, wayned said: Bought some shrimp the other day at the market5 and peeled ,cleaned and deveined them. I wanted something different so; I took a can of the cannellini beans and poured them in a pot with about 1/2 of the liquid and added about 2 tbs of olive oil and put them on medium low. In a big skillet I seared the shrimp in olive oil for about 1 minute and put them on a plate, nothing worse than overcooked seafood other than overcooked anything else. I then browned 2 cloves of chopped elephant garlic, a handful of chopped holy basil and a little chopped chilli and then added 3 skinned an chipped tattoos and a spoonful of lemon juice, salt and pepper and let it cook down for a couple of minutes. I threw the shrimp back in to heat them up and finish cooking for about another minute. While they were cooking I spooned the beans on a plate and then spooned the shrimp mixture on top with a little chopped pak chee sprinkled over the top. The only thing wrong was that there was not enough for leftovers as I consumed the whole mess. W I'm always at a loss what to do with shrimp and other seafood...I guess ye gotta peel 'em first? there's a roadhouse type shrimp place not far from where we live and they got the live critters in tanks available to prepare anyway ye like, tom yum, bbq and etc...order by the kilo...very nice, just east of wat Phai rong wua on the 3422 for those that live in southern Suphanburi, right on the highway but easy to miss... wayne, do them tattoos = tatties? very creative, never woulda thought about shrimp with potatoes before except the usual 'shrimp and chips inna basket' all deep fried a la western fast food which are usually processed, frozen and tasteless, OK with a lot of western 'shrimp sauce', I suppose...tattoos = tomatoes is easier to get my head around... always gotta have them leftovers to mix with the instant noodles in the mornin'...maybe then to find a 'miracle hangover cure' and get rich and never worry about thai immigration income requirements again... 1 Link to comment Share on other sites More sharing options...
wayned Posted December 15, 2018 Share Posted December 15, 2018 1 hour ago, tutsiwarrior said: tattoos Whoops! So much for depending on spellcheck when the word is actually spelled correctly. Never used tettoos in food! No they're not potatoes, they're tomatoes! Never thought about potatoes, but expect that it would be too dry . I guess you could use potatoes instead of the beans but I like the flavor with the beans and would have to dream up something else to add if I used potayoe to add some flavor. 2 Link to comment Share on other sites More sharing options...
Popular Post tutsiwarrior Posted December 23, 2018 Popular Post Share Posted December 23, 2018 some nice parboiled and roasted cauliflower wouldn't be half bad... https://mealz.com/recipes/inmybowls-whole-roasted-cauliflower and that along with some steamed ears of corn and leftover roast pork loin will do me fer christmas lunch... season's greetings to all you food lovers out there... 4 Link to comment Share on other sites More sharing options...
Popular Post siamcrut Posted December 24, 2018 Popular Post Share Posted December 24, 2018 ~ 1kg thai beef, 4 carrots, 2 onion, 2 garlic, Salz & Pepper, Butter and some Knorr stuff import. 4 Link to comment Share on other sites More sharing options...
mogandave Posted December 24, 2018 Share Posted December 24, 2018 Nice pot roast...My favorite thing about pot roast was that my mom would make a mountain of hash with the leftovers the next night... 2 Link to comment Share on other sites More sharing options...
BritManToo Posted January 1, 2019 Share Posted January 1, 2019 Just for fun I made a really big bagel. 1 Link to comment Share on other sites More sharing options...
mogandave Posted January 1, 2019 Share Posted January 1, 2019 Just for fun I made a really big bagel. Intentionally? Link to comment Share on other sites More sharing options...
NewGuy Posted January 1, 2019 Share Posted January 1, 2019 Where the hole? 2 Link to comment Share on other sites More sharing options...
wayned Posted January 1, 2019 Share Posted January 1, 2019 Please post you recipe and instructions. it doesn't look like any bagel that ii have ever made which requires a lot of work including boiling them before they are finished. But if you recipe produces something that taste the same and is easier that's great. otherwise it's online order from Bagel House in Bangkok. 1 Link to comment Share on other sites More sharing options...
Popular Post tutsiwarrior Posted January 1, 2019 Popular Post Share Posted January 1, 2019 there was a bagel place in Berkeley many years ago with a notoriously grumpy counter man: 'and what do you want???' ('oh my dear...') 'a dozen garlic bagels, please...' and then he loaded up a paper bag with the goods and could see my consternation and added an extra one with a frown that said 'on de battlefield I'd cut yer head off without mercy...' not a very nice guy but there was the free extra garlic bagel to consider... on arrival back at the house in north Berkeley with crazy Betty; 'oh tutsi! what lovely bagels!...' "I did it all fer you babe...please promise me that you shall take yer meds today...' then with a bagel tutsi looks out his bedroom window at the large fusha abuzz with feeding iridescent hummingbirds and wondered what to cook fer supper... 2 1 Link to comment Share on other sites More sharing options...
Skeptic7 Posted January 2, 2019 Share Posted January 2, 2019 12 hours ago, tutsiwarrior said: there was a bagel place in Berkeley many years ago with a notoriously grumpy counter man: 'and what do you want???' ('oh my dear...') 'a dozen garlic bagels, please...' and then he loaded up a paper bag with the goods and could see my consternation and added an extra one with a frown that said 'on de battlefield I'd cut yer head off without mercy...' not a very nice guy but there was the free extra garlic bagel to consider... on arrival back at the house in north Berkeley with crazy Betty; 'oh tutsi! what lovely bagels!...' "I did it all fer you babe...please promise me that you shall take yer meds today...' then with a bagel tutsi looks out his bedroom window at the large fusha abuzz with feeding iridescent hummingbirds and wondered what to cook fer supper... The Bagel Nazi! (re: Seinfeld The Soup Nazi) ???? 1 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted January 2, 2019 Share Posted January 2, 2019 4 hours ago, Skeptic7 said: The Bagel Nazi! (re: Seinfeld The Soup Nazi) ???? dunno...this guy was very unpleasant, looked like a retired operative from the Mossad disgruntled at his dearth of arab terrorist scalps during his career... Link to comment Share on other sites More sharing options...
Skeptic7 Posted January 2, 2019 Share Posted January 2, 2019 10 hours ago, tutsiwarrior said: dunno...this guy was very unpleasant, looked like a retired operative from the Mossad disgruntled at his dearth of arab terrorist scalps during his career... 1 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted January 19, 2019 Share Posted January 19, 2019 I sure do like a nice daikon radish with a light dressing and in this regard we have a recently purchased specimen from the market... at home take about a 1/4 cup of rice vinegar and a tsp of salt and whisk together until the salt dissolves...wash, top and tail the radish and starting from the tapered end slice as thin as ye can manage...when the vegetable starts to thicken near the middle slice lengthwise and continue with the thin slicing...dump the result into the vinegar and salt mixture and mix thoroughly and refrigerate for about a half hour et viola...lovely and crispy and will keep crispy for a few days after...the vinegar, salt and natural tang of the radish can't be beat... this is a variation of what I do with broccoli...just vinegar and salt and the result stays nice and crisp for a few days after...just reach in the fridge and grab some for a snack...can't be beat...I useta use a vinagrette but things became soggy after a day in the fridge...and besides, preserving the flavor of the veg is what it's all about... 1 Link to comment Share on other sites More sharing options...
gaviny Posted January 21, 2019 Share Posted January 21, 2019 I sure do like a nice daikon radish with a light dressing and in this regard we have a recently purchased specimen from the market... at home take about a 1/4 cup of rice vinegar and a tsp of salt and whisk together until the salt dissolves...wash, top and tail the radish and starting from the tapered end slice as thin as ye can manage...when the vegetable starts to thicken near the middle slice lengthwise and continue with the thin slicing...dump the result into the vinegar and salt mixture and mix thoroughly and refrigerate for about a half hour et viola...lovely and crispy and will keep crispy for a few days after...the vinegar, salt and natural tang of the radish can't be beat... this is a variation of what I do with broccoli...just vinegar and salt and the result stays nice and crisp for a few days after...just reach in the fridge and grab some for a snack...can't be beat...I useta use a vinagrette but things became soggy after a day in the fridge...and besides, preserving the flavor of the veg is what it's all about... Cucumber works just as well with a few thin slices of ginger and a few mashed chillies thrown in.Sent from my Redmi Note 6 Pro using Thailand Forum - Thaivisa mobile app 1 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted January 31, 2019 Share Posted January 31, 2019 I was cleaning out the fridge and found 2kgs of ground beef in the freezer and a packet of thai bacon and then I saw this... https://www.theguardian.com/food/2019/jan/28/rachel-roddy-winter-meatballs-cabbage-recipe and then remembered this https://www.bring4th.org/forums/showthread.php?tid=14559 and then got the step daughter who was heading out to the talaat to pick up a kilo of tomatoes and a cabbage...and it turned out a treat using half the bacon and 500g of the ground beef for the meatballs...the recipe calls for pancetta (har, har, har! whose got pancetta???) and the chopped thai bacon worked just fine...all the other ingredients handy and available... watch out for the salt in the recipe as one could do with less...a nice result with the meatballs and the cabbage and the toms...I sauteed the cabbage in the fat from the browned meatballs and maybe shoulda dumped the fat and used another load of olive oil instead as my guts aren't used to rich food these days... 2 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted February 7, 2019 Share Posted February 7, 2019 and then there's this one that I had posted some months ago https://www.geniuskitchen.com/recipe/eggplant-and-potato-curry-432502 also good when ye clean out the fridge and find the odd tatty and eggplant or 2 in the veg bin... but the recipe needs some doctoring up so I add a half head of garlic before the toms and then simmer the cubed tatties in some broth, any kind will do...always gotta have 1/2 tsp of flaked red chile to give a bit of heat.... and then there are the spices to consider with the usual triumvirate of cumin, coriander and tumeric but the recipe calls for garam masala too...and who's got garam masala? ain't got none anywhere near where I live...toss in a few of whole cloves and close enough...I've seen garam masala on the internet but the price is ridiculous...can also make it yerself, I suppose...mostly the usual curry spices with the addition of some nutmeg and cloves... 1 Link to comment Share on other sites More sharing options...
Michaelaway Posted February 13, 2019 Share Posted February 13, 2019 https://www.lazada.co.th/catalog/?from=input&q=garam masala&location=local 1 Link to comment Share on other sites More sharing options...
billd766 Posted February 13, 2019 Share Posted February 13, 2019 I am eating a home made Cornish pasty. Link to comment Share on other sites More sharing options...
wayned Posted February 13, 2019 Share Posted February 13, 2019 I am eating home made macaroni and cheese with chopped tomatoes and shrimp! Link to comment Share on other sites More sharing options...
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