Just now, tutsiwarrior said:

 

rice and beans?...hmmm, yahs, I remember the old days in central america and 'gallo pinto': take any kinda beans, wash and cook them and set aside...then with oil saute washed, uncooked rice together with onions and garlic until translucent then add enough water to cook the rice...when done mix with the cooked beans and then eat with whatever's handy; tortillas, fingers, etc...

 

a simple, wholesome dish...which suits me as I'm a simple, wholesome kinda guy...

 

 

 

I just mentioned rice and beans because the last post I did with them was met by food snobs lol

Edited January 17, 20179 yr by anotheruser

14 minutes ago, Skeptic7 said:

Vegetarian Green Thai curry w/snow peas, mock red pork & brown rice. Nice!

 

I just finished off some green curry chicken with phallic green eggplant tonite...curry out of a Lobo 'green curry' packet mixed with Chaokoh coconut milk then toss in boneless chicken breast and simmer and then the eggplant...easy as pie with local ingredients and not bad...

 

didn't have no red wine t'go with it, unfortunately but gilbeys vodka wid soda and a splash will do inna pinch...

 

 

35 minutes ago, tutsiwarrior said:

 

I just finished off some green curry chicken with phallic green eggplant tonite...curry out of a Lobo 'green curry' packet mixed with Chaokoh coconut milk then toss in boneless chicken breast and simmer and then the eggplant...easy as pie with local ingredients and not bad...

 

didn't have no red wine t'go with it, unfortunately but gilbeys vodka wid soda and a splash will do inna pinch...

 

 

Look closely at the pic and a vodka tonic is hiding behind the red wine! 

1 hour ago, Skeptic7 said:

Vegetarian Green Thai curry w/snow peas

looks and tastes good!

2 hours ago, Naam said:

looks and tastes good!

 

I would add some turkey bacon

 

 

Edited January 17, 20179 yr by anotheruser

Here is a kebab. with pita and lamb, hummus, tsaziki olives. taramasalata. 

Edited January 17, 20179 yr by anotheruser

11 hours ago, tutsiwarrior said:

 

rice and beans?...hmmm, yahs, I remember the old days in central america and 'gallo pinto': take any kinda beans, wash and cook them and set aside...then with oil saute washed, uncooked rice together with onions and garlic until translucent then add enough water to cook the rice...when done mix with the cooked beans and then eat with whatever's handy; tortillas, fingers, etc...

 

a simple, wholesome dish from locally available ingredients...which suits me as I'm a simple, wholesome kinda guy...

 

 

 

 

Brings back memories!!  Plus the ole Plato Tipico!

Edited January 18, 20179 yr by migrant
wrote in the quote box

Homemade lasagnas today.

Slow cooked Aussie chuck steak and Italian sausage ragu layered with pasta, rich bechamel sauce and plenty of cheese to top.

One for tomorrow and one for the freezer.

 

On 16/01/2017 at 6:27 PM, tutsiwarrior said:

 

there is the step daughter's soup variation at our house with the gourd, tofu, ground pork and cabbage...quite nice...

 

Friend of mine in singapore used to cut them into short lengths. Spoon out the seeds then stuff each piece with a mixture of ground pork, prawn meat, light soy, rice wine, coriander and some seasoning. Then she would steam them on a plate. Delicious and if cooked well the bitter flavour becomes very mild.

Lemongrass soup (tum yam) w/coconut milk, stir-fried bean sprouts w/tofu, spicy stir-fried morning glory served up w/brown rice & chillies

Another shot of my favorite snack, fried shrimp for 150 baht at D'vers tonight on Jomtien Beach Rd

 

made some meatballs today, looked at various recipes and wondered what the family would eat and settled on the following:

 

soak breadcrumbs (jap 'Hotto' brand from trad market) in warm milk, on the side saute onions, garlic, ginger and finger length red chiles in butter...add to the soaked breadcrumbs with two beaten large eggs and mix...then add 0.500 kilo each ground pork (109baht per kilo at lotac expensive!) and ground beef (available frozen at makro) knead fer a bit like bread dough then make 1 - 2" balls and put onna cookie sheet in a high heat oven for about 25mins...

 

not bad...the granddaughter swooned...

forgot...to the above add 3 - 4 tbbls of lime juice during the kneading...

Chicken with loctite 270 sauce.

Light meal tonight.. Simple salad of rocket, tomato, cheese and prosciutto.

 

Hearty dinner last evening. Marinated & blackened filet of tofu W/mushroom gravy, sauteed vegetables and fried potatoes for me. Then the GF fixed herself a ribeye! (bottom pic)

1 hour ago, Skeptic7 said:

Hearty dinner last evening. Marinated & blackened filet of tofu W/mushroom gravy, sauteed vegetables and fried potatoes for me. Then the GF fixed herself a ribeye! (bottom pic)

 

looks all good to me.

On 1/16/2017 at 6:27 PM, tutsiwarrior said:

 

there is the step daughter's soup variation at our house with the gourd, tofu, ground pork and cabbage...quite nice...

 

forgot to mention the glass noodles...a good soup with all the comfort quality of chicken noodle soup in the west...

 

just had some without the gourd, found it already made in the family's upstairs terrace kitchen...to the remaining ground pork flavored broth added some leftover broc, cauli, local market tofu and cabbage stir fry and popped in the microwave...an excellent combination that'll do me until suppertime...

 

check out ground pork as a flavoring component to all kindsa broths and soups...available in big bins at lotac...

 

 

Edited January 21, 20179 yr by tutsiwarrior

Don't know about any of you but never seen the allure of tofu. Motiveless, motifless , colourless, tasteless matter. Nothing more than a stable covalent mass of organic molecules derived from a non animal source. It is however better than textured soya protein (TSP) in that is does not pretend to be something it is not. No reason to eat it unless you are vegan . Can you eat it? Yes, for sure. Should you eat it? Yep, no reason not to I guess. What does it taste like? No taste at all though some say it is subtle (lol)  the point I assume is in the texture. Same texture can be achieved by adding gelatine to a stock (then non vegan) or with gellan gum.

 

 

 

Gellan gum has some interesting properties such as not melting at the boiling point of water when set. I use it to cook shrimp as a tool, as I would a frying pan for eggs. Can I eat it? Yes, no question. Should I eat it? No reason not to.

 

 

 

I've always found that tofu absorbs the flavor of the other ingredients it's being cooked with; broth, veges, etc...I always add the cubed tofu right after the sauted onions and garlic and whatever else and then veges after when doing a stir fry...

 

there are all different kinds...some of which are better suited to different applications than others, custardy for soups, firm for stir fry,  etc...I really like the locally made unpackaged blocks that they sell in the trad makets around here, plumps up nice during steaming with cabbage at the end of a stir fry...tastes great as leftover as well...take that and the leftover veg to give substance to a packet of mama noddles fer brekkie...

^^also take the leftover tofu and veg stir fry and heat inna skillet, then scramble a coupla eggs and add...leftover stir fry 'bubble and squeak'; eat with toast or flour tortillas if ye got 'em...with plenty of tabasco...

 

 

Should give Szechuan style mapo tofu a go. Cooked with minced pork and lots of chilli. Not for fainthearted vegans :)

 

 

Or Singapore style hotplate egg tofu.

 

 

Certainly not everyone likes everything, but with all the styles, textures and versitility of tofu these days...have to assume that those who just broadstroke say it all sucks, most likely haven't had it properly prepared. Some nutritional info on tofu...

 

Tofu is a good source of protein and contains all eight essential amino acids. Naturally low calorie and gluten & cholesterol free, it is also an excellent source of iron and calcium along with the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1.

Thaifood lunch today. Fried sundried fish, minced pork omelette and brown rice.

where does one get sundried fish and what is it called in Thai?

2 hours ago, Naam said:

where does one get sundried fish and what is it called in Thai?

 

Pla dad diaw I think. Can be found in most any local market. Love it.

got ambitious today and made curried mung beans and a batch of flour tortillas all in one go...curried beans with tortillas, marvelous 'fusion cuisine' and mmmm good...

 

my 2nd effort with the tortillas and it gets easier every time; flour, salt, baking soda, oil and water...no mixing machinery just a big stainless bowl and a wooden spoon/paddle...and a large pestle to roll out the dough...

 
Pla dad diaw I think. Can be found in most any local market. Love it.

Good with beer to [emoji108]

6 hours ago, Naam said:

where does one get sundried fish and what is it called in Thai?

 

Pla Salid Daet Deao ( ปลา สลิด แดด เดียว ) I bought it in Foodland in a vacuum pack.

They have a few types ( Between the veg and the meat display )  Or you can find in local market. Daet Deao is only sundried and not heavily salted like Pla Khem. 

Pretty good fried crispy, great with beer.

18 minutes ago, Pdaz said:

 

Pla Salid Daet Deao ( ปลา สลิด แดด เดียว ) I bought it in Foodland in a vacuum pack.

They have a few types ( Between the veg and the meat display )  Or you can find in local market. Daet Deao is only sundried and not heavily salted like Pla Khem. 

Pretty good fried crispy, great with beer.

thanks! salt content would have been my next question. any special pre-preparation required, e.g. some soaking or marinating?