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  1. #76
    Thailand Expat
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    Quote Originally Posted by surasak
    What could we make with duck, pineapple, orange, garlic, and thyme?
    Orange á la duck?

  2. #77
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    man with no head's Avatar
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    This is the end result:



    This is the first time I've tried cooking duck. First it was marinated, then steamed, then roasted at high temp to get the crispy skin.

    There's about 1 liter of fat that dripped out into the wok during steaming. No wonder ducks (and very small rocks) float

    That's going to make some nice congee tomorrow.

  3. #78
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    man with no head's Avatar
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    Today's menu: quick n' dirty gai pad bai grapow:


  4. #79
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    And now for something completely different, a man with three...






































    Oh, nevermind, some 'American' pub food courtesy of the Deep South:



    That's ten chicken wings marinated for 4 hours in homemade hot pepper sauce with slices of recently deceased jalapeno peppers on top. Now, off to the oven......

  5. #80
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    Done!



    For some reason people here like to eat them with salad dressing and celery

  6. #81
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    This time some real gai pad bai grapow. Amazing what 30 minutes additional time makes in the apperance.


  7. #82
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    Looks yummy - it must be nearly lunch time...

  8. #83
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    It's about 10PM where I'm at. That would be about time for lunch there.

  9. #84
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    In case you're wondering my basil needs trimming so for the next week or so it's gonna be dishes made with basil. I'm still trying to trade some with a guy from Laos here who runs his own small grocery for some pak chee (coriander root).

  10. #85
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    Tonight's episode:



    Honey roasted chicken marinated in a cilantro/Anaheim pepper/basil sauce with garlic and salt. Basically soaked in a saltwater brine for several hours, placed in the oven with sliced peppers, basil, and cilantro. Approx. 15-20 mins prior to serving start basting with blueberry honey (honey made from beehives near blueberries).

  11. #86
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    Repost from another thread:

    As promised, here's my Indian shrimp curry:



    This uses cumin, turmeric, garlic, ginger, coriander seeds & leaves, yogurt, salt, and shrimp with a jalapeno pepper for some kick.

  12. #87
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    That curry looks great. I might even do one this year!

  13. #88
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    The yogurt really makes a difference in taste compared to coconut milk. Even after it's cooked for about 20 mins the yogurt taste still finds its way through the spices.

    I used powered turmeric and cumin and pounded my own coriander seeds. The ginger and garlic I added separately. If you can get fresh seeds and pound them into a paste it should taste even better.

  14. #89
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    Wonder what I'm going to make tonight?


  15. #90
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    Green curry anyone? There's not a single prepackaged ingredient in this (aside from the coconut milk). The paste is homemade. I can post complete ingredients or step by step photos if anyone likes.


  16. #91
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    Quote Originally Posted by surasak
    I can post complete ingredients or step by step photos if anyone likes.
    I think you should post it in the curry thread in all its step-by-step glory. Ta.

  17. #92
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    D'oh.

  18. #93
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    Kung Pao Chicken anyone?


  19. #94
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    ^The above was truly a sordid affair, in a hurry, I simply used a spice packet. I usually don't cheat this way but didn't have the right stuff at the moment.

    Now, how to make real Kung Pao Chicken.

    Ingredients you'll need:

    Light and dark soy sauce.
    Chinese black vinegar.
    Shaoxing rice wine (or dry sherry will do).
    Sesame oil.
    Sugar.
    Salt.
    Cornstarch.
    Garlic, scallions, ginger, dried red chilis, chicken, and peanuts.

    First, cube your boneless chicken (I use 2 breasts) and marinade in a sauce consisting of 1/2 tsp salt, 2 tsp. light soy sauce, 1 tsp. Shaoxing wine, 2.25 tsp cornstarch, and 1 tsbp water. Mix well together, put chicken and marinade in bowl, mix well again, and refrigerate for about 1 hour.



    When the chicken is prepare your other ingredients: slice thinly the garlic (about 3 cloves), slice the ginger thinly (about the same amount), and cut the scallions (about 4-5) into pieces about the same size as the chicken.

    For the kung pao sauce: 3 tsp of sugar, 1.25 tsp cornstarch, 1 tsp dark soy sauce, 1 tsp light soy sauce, 3 tsp black Chinese vinegar, 1 tsp sesame oil, and 1 tbsp water. Mix thoroughly.

    Next, put about 2 tbsp of oil into a wok, turn on high heat, and when it gets hot toss in about 10 chilies (broken in half and seeds removed). Stir fry until the aroma of chilis is about to kill you.



    This takes 1-3 minutes. Next, dump the chicken in and stir fry until it starts to separate. When the chicken starts to separate put in the ginger, garlic, and scallions until they become aromatic.



    Pour in the kung pao sauce and stir fry until it starts to get shiny. Pour in the peanuts and cook another minute or so and serve.


  20. #95
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    Forgot to mention this one as well:

    Sichuan Pepper - Wikipedia, the free encyclopedia

    You'll need one of these and put it in when initially stir-frying the red chili pods.

    Proper kung pao sauce should look like the photo above. It should result in a rather dry dish with the sauce adhered to the meat (shrimp/prawns are good in place of the chicken). The first one I posted was a total disaster; I was interested in seeing how Chinese prepared spice packets compared to Thai prepared sauces. Most if not all of the Chinese sauce packet tend to be horrible while the Thai ones tend to be decent.

  21. #96
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    Mongolian Beef (main thing I dislike about Chinese cooking is the use of cornstarch...it's very tempermental and this time it was slightly lumpy once the sauce started cooking).


  22. #97
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    Always mix the cornstarch in tepid to cool water before adding it to the cookng food. I'm not real fond of corn starch either arrowroot is more reliable but a hell of a lot more expensive. You can also use it as a coating before bwoning the meat. with most Chinese type dishes I usually add some (or all) of the sauce ingredients (including the starch) in a quick marinade. I then brown the meat with this coating, cook everythng else and then add any liquid (water, broth, whatever) heat, then the rest of the sauce/marinade & any other of the ingredients, let it thicken. I like most my rice plate type dishes to have more sauce though, irregardless of what it's "supposed" to be like, my personal preference. They do look tasty though. May have to cook something up, the ol' lady loves it when I cook chinese.
    Is Three AM to late (early?) to make dinner? Think she'll enjoy being woke up to plate of black bean chicken?
    When the people fear their government, there is tyranny; when the government fears the people, there is liberty -- T. Jefferson


  23. #98
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    I never run into issues when the corn starch is part of the marinade or sauce. My biggest problem this time was that the sauce itself didn't contain the corn starch but it was a coating on the raw beef slices. Cut beef, dust with corn starch, then set for about 10 minutes. Then parfry, drain oil, put back in wok and heat until frying then add final brown sauce. The oil in the wok wasn't hot enough when I put the meat in to parfry and as a result the cornstarch ended up soaking up a bunch of oil. Rather than throw it out I just dealt with it. I really wish I had a Chinese stove, those things rock.

    When I get my house in Thailand it's going to have a one burner Chinese stove.

  24. #99
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    Might be all you have Some of he kitchens here are amazing my first one was an out-door Thai-style affair, place was about 100 meters off Charoen Sanit Wong Rd. the kitchen had a roof over it with the 2x2 (meter) sliding "sun roof." Townhouse was a double wide, man when it rained everythng got soaked.
    We opted out of the one year lease in about 3 months. Now in a nice apt but no kitchen. I'm pushing to get a house to rent before we start building our place the old lady's fuckin lazy doesn;t want to move twice in one year. I want a kitchen!!

  25. #100
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    In case nobody knows the stove I am referring to is here at the top:

    Chinese Custom Kitchen Hoods - Commercial Kitchen Range Hoods Vent Exhaust Range Hoods

    'cept mine would have one of the smaller burners.

    (In addition to a regular kitchen, of course).

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