This Mexican burger has shown up in the area... not bad as well.

Last night chinese chicken curry, this morning sweet & sour chicken, kow kai dow, nam plah prik & (pickled fish )

 

 

Yesterday's dinner, sautéed cabbage with minced beef and potato mash.

 

Easy to make.

 

Minced meat (any)

Cabbage

Onions

Garlic

Chinese 5 spices powder

Salt

Pepper

Sugar

Soy Sauce and Black thick soy sauce

 

Potato mash from the bag but refined with butter, nutmeg and fresh ground pepper

 

Was a bit short in time to make a gravy as it is a bit dry without but still delicious.

 

 

 

5 hours ago, CLW said:

Yesterday's dinner, sautéed cabbage with minced beef and potato mash.

 

Easy to make.

 

Minced meat (any)

Cabbage

Onions

Garlic

Chinese 5 spices powder

Salt

Pepper

Sugar

Soy Sauce and Black thick soy sauce

 

Potato mash from the bag but refined with butter, nutmeg and fresh ground pepper

 

Was a bit short in time to make a gravy as it is a bit dry without but still delicious.

 

 

 

 

looks good...but rather than fool with mash I'll toss in some parboiled tatties and then steam fer a bit...

 

what is black thick soy sauce? indo kecap manis? oyster sauce (big mama on the label)? always gots big mama available in the family's upstairs kitchen and I gots my own kikkoman...oyster sauce might go good wid this one...

 

gonna do it tonite, gots all the ingredients in hand...yeah...

 

 
looks good...but rather than fool with mash I'll toss in some parboiled tatties and then steam fer a bit...
 
what is black thick soy sauce? indo kecap manis? oyster sauce (big mama on the label)? always gots big mama available in the family's upstairs kitchen and I gots my own kikkoman...oyster sauce might go good wid this one...
 
gonna do it tonite, gots all the ingredients in hand...yeah...
 

GF loves mash so I went for that.

Thick black soy sauce I mean the one used for Pad See Eow.
Main ingredient is Molasses.

Oyster sauce also should go well with it.

Enjoy cooking and your meal!

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1 hour ago, CLW said:

GF loves mash so I went for that.

Thick black soy sauce I mean the one used for Pad See Eow.
Main ingredient is Molasses.

Oyster sauce also should go well with it.

Enjoy cooking and your meal!

Gesendet von meinem i-mobile IQ II mit Tapatalk
 

just made that and it turned out a treat...didn't have no 5 spice powder but had fennel. cinnamon and cloves and ground them in a mortar...complements the other ingredients just right...used ground beef from makro...

 

the combo of cabbage, tatties and meat makes fer a hearty, one pot meal...useta do it all steamed with smoked sausage until I couldn't get none no more...the above recipe is a pleasing variation...

 

 

 

just made that and it turned out a treat...didn't have no 5 spice powder but had fennel. cinnamon and cloves and ground them in a mortar...complements the other ingredients just right...used ground beef from makro...
 
the combo of cabbage, tatties and meat makes fer a hearty, one pot meal...useta do it all steamed with smoked sausage until I couldn't get none no more...the above recipe is a pleasing variation...
 
 
 

Yeah the spices really fit in well. Actually my mom used to put caraway only, but can be substituted with fennel, cinnamon etc.
The herbs give a good taste and prevent the after-war of cabbage in your stomach [emoji13]

Chick peas. Cardamon pods, turmeric, ginger, garlic, chilli, tomatoes, onions. On their own or with a meat dish.

5 minutes ago, CLW said:

Yeah the spices really fit in well. Actually my mom used to put caraway only, but can be substituted with fennel, cinnamon etc.
The herbs give a good taste and prevent the after-war of cabbage in your stomach

With cabbage a splash of balsamic vinegar when it's just done is lovely too. I always go for caraway seeds as I like a more German style cabbage, if you want to go all chef, layer sauteed cabbage as the people above have made and layer it with mince and rice, bake it like lasagne with a bit of cream poured over.

16 minutes ago, Minnie the Minx said:

Chick peas. Cardamon pods, turmeric, ginger, garlic, chilli, tomatoes, onions. On their own or with a meat dish.

 

there's also a nice curry with chick peas, cauli, toms and tatties that's a favorite...

 

been missin' my hummous and I'll be down in BKK next month...gonna go to Foodland and if there are any dried garbanzos I'se gwine strip them shelves...look to see if they got any tahina as well but sesame oil can be used as a substitute I hear...

 

carry the groceries back to Suphanburi in the hotel limo...nothin's too good fer them chick peas...

 

 

3 hours ago, CLW said:

Yeah the spices really fit in well. Actually my mom used to put caraway only, but can be substituted with fennel, cinnamon etc.

 how can anything be tasty when Kümmel is substituted with cinnamon? 

Nutmeg is fine as in a stick.

 

What I do to cabbages is this: I use two cabbage heads as I like leftovers and they always taste better the next day.

 

Take out the core of the cabbages by simply chopping them in half and removing.

 

I do a red cabbage and a savoy cabbage. Chop or slice them and sprinkle with sea salt over the two lots in two colanders and let stand for half and hour. Squeeze out the juice. 

 

Fry a couple of brown onions, in olive oil and butter mix gently, and throw in some caraway seeds until they 'pop'. Ground pepper. Diced bacon.

 

Add minced pork and half beef, whatever is available mince wise into the savoy cabbage dish but the red cabbage stands alone. Hope you are all following. Half a glass of white wine or balsamic vinegar on the savoy when it's just cooked, red cabbage stands on its own no need for anything, putt he lids on and slow cook.

 

Use good vino and good balsamic vinegar, one you can sip as well.

 

As side dishes or as a main with rice, bread, ace stuff.

 

 

 

 

Edited April 12, 20179 yr by Minnie the Minx
typo

Red cabbage is a misunderstood vegetable.

 

Always vinegar sprinkle when cooking it to bring out the redness. Sweet and lovely it needs no additions.

17 hours ago, Minnie the Minx said:

Nutmeg is fine as in a stick.

 

What I do to cabbages is this: I use two cabbage heads as I like leftovers and they always taste better the next day.

 

Take out the core of the cabbages by simply chopping them in half and removing.

 

I do a red cabbage and a savoy cabbage. Chop or slice them and sprinkle with sea salt over the two lots in two colanders and let stand for half and hour. Squeeze out the juice. 

 

Fry a couple of brown onions, in olive oil and butter mix gently, and throw in some caraway seeds until they 'pop'. Ground pepper. Diced bacon.

 

Add minced pork and half beef, whatever is available mince wise into the savoy cabbage dish but the red cabbage stands alone. Hope you are all following. Half a glass of white wine or balsamic vinegar on the savoy when it's just cooked, red cabbage stands on its own no need for anything, putt he lids on and slow cook.

 

Use good vino and good balsamic vinegar, one you can sip as well.

 

As side dishes or as a main with rice, bread, ace stuff.

 

 

 

 

 

sounds good...I'm partial to some nice boiled cabbage:

 

http://www.artnet.com/artists/robert-crumb/robert-crumb-village-voice-mr-natural-boiled-OJm7keLWtkzYIv7_l8Cj4g2

 

but I have no access to caraway, balsamic vinegar or white wine...

 

but one can always improvise with what one has...cabbage is cheap and soooo good fer ye...and combines well with other ingredients...

 

gonna heat up the leftover cabbage/beef mixture from last night soon...eat with my frozen chapatis...both heated together in the microwave

 

leftover fusion cuisine at its best...

 

 

Leftover fusion cuisine is indeed the best lol. This goes for curries especially. Flavours just get better.

 

Singapore style crabs.

 

 

Edited April 13, 20179 yr by Minnie the Minx

For the crabs they were killed humanely, in the fridge then split in half. Roe is delicious. 

 

Marinate them for half an hour in a dash or soy, oyster sauce, hoi sin, rock sugar, shallots, ginger, garlic, fresh chillies, sea salt and white vino.

 

Into the pan with some fish stock and basically steam them, cover off and let the mix reduce. The famous Singapore crab dish is spicy, tone this down if you have kids, my view is the seafood should be the centrepice flavour not the spices but in this case the sauce is the star. 

I've always said: don't throw out yer left over stir fry! simply heat up in a skillet the next morning, crack in a coupla eggs and bob's yer uncle...

 

best if ye gots some flatbread handy to eat it with and that's why I've been an advocate of homade chapatis, flour tortillas, etc...after a coupla attempts flatbread becomes routine, a soothing activity amid the hustle and bustle of retired life in the rice paddies of SE Asia...whip up a batch and keep in the freezer, good fer 2 - 3 days...

 

ye can always use toast if that's yer preference...

 

 

Edited April 13, 20179 yr by tutsiwarrior

Try to make mantous. That's basically flour, an egg, I use yeast and make balls and steam them. 

 

Your recipe for chappatis please tutsiwarrior.

fer the chappatis inna big mixing bowl I use half and half all purpose white and wheat flour, baking soda and salt (2 empty tuna cans of each plus 1 teaspoon of the others), mix then add some oil of any kind and mix again until it starts to ball up...then add water and mix until ye get a nice round, non sticky dough ball...be careful with the water as it's harder to add more flour...

 

in most chappati recipes baking soda is not included but I like a bit of rise...

 

cover and let the dough ball set fer a bit...sit down and have a drink...then roll out on a floured surface...

 

heat up a skillet (I use gas) then cut the ball into pieces that when ye roll flat will fit the skillet, I can usually get 12 from the amounts above...roll flat with a suitable device, I use a big pestle, and drop in the skillet when it's hot...when the surface starts to bubble flip over fer another 30 seconds...repeat with the rest...keep hot inna tea towel...

 

fer the tortillas it's the same but using all white all purpose flour...

 

just like anything else experiment until ye get what ye like...once ye get in the rhythm it's all done in an hour...

 

I read something somewhere about a gringo in rural mexico waking up to the pleasing sound of women slapping tortillas around a communal wood fired comal (griddle) and chatting and thought hmmm (I grew up with tortillas in southern California)...then I worked in the middle east fer a number of years and got used to arabic bread...and then flatbread took over my life...

 

 

 

 

Edited April 13, 20179 yr by tutsiwarrior

 

For tonight we have a lovely piece of corned silverside.  Salt beef as it's known in the UK was always a family favourite when I was a boy. Hard to beat a good old fashioned boiled dinner with hot English mustard.

 

 

 

Indonesian. The beef with squid may sound weird but the taste sensational.

Years of practice of making this stuff, the chicken above is easy. Biryani rice another fave.

My youngest son turns eleven tomorrow so this is a pre bday dinner treat.

Edited April 21, 20179 yr by Minnie the Minx

2.2kg striploin, 24 days ripened at +2ºC for 6 juicy charcoal grilled steaks.

 

to be continued...

 

 

Just now, Naam said:

2.2kg striploin, 24 days ripened at +2ºC for 6 juicy charcoal grilled steaks.

 

to be continued...

 

 

p.s. not for guests, exclusively pour moi!

Whoa. A million calorie burger... with a Coke Light.