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  1. #1
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    david44's Avatar
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    Broth all can sup

    BROTH ALL CAN SUP


    Wubba Johnny's Dad's Indian Muligatawny it is second in my repertoire to the imatchless summer gazpacho Cullen Skink.
    Mrs JJ said it was up to his standard which was praise enough as he was a mighty fine hand in teh kitchen.

    A range of alternate recipes in linky
    https://www.google.com/search?q=Muli...hrome&ie=UTF-8


    Originally a peppery Dahl the Indian Army soon added Mutton and other ingredients favoured in the Beefeating cantonments.


    It was as popular in my youth as Brown Windsor , Minestrone and Tomato
    most of whom seemed to magically appear from a Gerry called Heinz or a Scot called Campbell whom I never met as mother kept them in the out of bounds pantry , guarded by Betty Crocker and an icy Captain Birdseye etc


    However the secret to my Christmas Winter broth is very slow cooked meat on the bone.


    You may adjust intensity spices to taste.


    Ingredients


    Kilo Meat on the bone very important


    A choix but strong flavours would overwhelm Fish or Poultry
    My first pick Javeli (Pyrenean wild Bore unavailable, though Makro do have Boar sometimes) . Any members in the Hills near Dalat have same introduced by the Froggies.


    Some like Mutton or Lamb, which I eat but they end to be too subtle and drowned by the spices I prefer shin of Beef, could also use Steaak, Pork leg/knuckle/ hock of Goat , Vension or a other stronger meats . game, rabbit too mild but Hare would be great if you can find, I am sure Frok/water rat might work but not I Chai Nat.I am opposed to eating Forest wildlife on principle and Pangolins etc for obvious reasons, however for those who like Deer or Civet they would be great choices if well hung.




    I used 3ilbs Beef the bone prob 1/3 bone so about 2ilbs meat /900g, it's a very slow cook mn 12 hours and the beef will slide of the bone but leave all the toothsome tastes. I don't give hounds the small bones but good feritlizer ground with lime;


    Other must haves


    2 Large Spanish Onions about a pound or 450g
    A whole large golfball size+clove of Garlic, Small box Rjjah Coconut or if like us lucky enough to have fresh for creaminess can be omitted if allergic or dieting.
    A few shallots/nice sweet Thai red onions of available fresh organic. I also use half a very finely diced Capiscum Red pepper for color.Some use other veg esp lentils for fller . I love dahl which os mre authentically Indian but not in my Da'ds style broth.
    In EU could also add split barley dried legumes possibly Gorfio/polenta/bulgar wheat/fresh broad beans or better fava , but much later or cook separately and add on serving.
    The dish is protein rich and if cooked slowly enough needs no thickening /starch


    Spices and Optional condiments key is add sparingly can always add but not remove.
    I never add salt or pepper up to you.
    If you hand will use a half teaspoon of mango chilli oil but no fiery chillis nor seeds.
    I grind own spices pepper seeds , haldi turmeric in pestle mortar but also add some Waugh's ready mic curry powder, A tbs Patals pastes or Massaman would also work and easily found here.
    A Tablespoon each Tom Paste , Waitrose Mint Sauce but fresh mint better
    A tablespoom French's American Mustard
    A 225ml/third of a bottle of Good red wine , if you wont' drink it don't cook with it
    Dr Turmeric Tarragon Basil Rosemary


    Optional
    I add a dash of Balsamic or Apple vinegar , Splash Rose Water/local Pineapple condiment from Mae Chan or still cider. Some add slices of apple/sultana as you might a real curry but not me.
    A 100g tub of Bulgarina plain bio actifus greek style Yoghurt in Cooking and second to serve.
    These are sold in my Lotus in a Black bag of 8 for about 180 baht but a 15 single unsweetened will do, or even a blob of cream?




    Method
    Some can be prepeed day before.

    Realy finely slice dice all veg , sweat slowly so as no black or burnt pieces in best Oil/Ghee you have I use Makro Extra Virgin and a dash of Sunflower think Saboro but around 1800 baht 5 liter. It is not finest oil even in Thailand but ok for fiery dishes, , I use a skillet as easier but if limited pots rings whole dish can be done in one 2 liter Pot or even a slow cooker, In theory a Dutch oven but never tried.


    Next bruise/sweat the translucent onions/garlic/ /peppers into the oil and spices and as the esters release aromas crack some black pepper, some Indians would add highly fragrant fenugreek, grated ginger star anis etc .

    I do not as not keen on those in this dish.Those sed to very hot Thai chilli may be empted to go ff teh Scoville scale but this reduces teh unque beefy flavour and spoild it to my palette.


    I dice teh meat into 1/2 inch cubes but as it almost dissolves accuracy uninportant, just so it coats all teh spices
    Stir fry briefly then add teh stciky pastes tom, massaman mustard, mnt etc
    This s the only risk of burning stage we have Mal Stainless stell for most jobs but hre I used my Copper bottom best as better heat control.


    Once hot but not burning add Wne, then about 1.5 liters clean cold water, f you are low on the spices couls use a stock cube/vexon/marmte or bovril XO stock etc fr flavour but not Worcester sauce which love in accompanying Bloody Mary's but the anchovy and vinegar somehow won't blend well.


    I keep Thai "expersts well away who like packey stock as they come with a FREE spoon etc and palm sugar and many other local ingredients that have no place in this dish like Galanggalang and Lemon Grass.




    KEY Slow Cooking
    I have a ceramc hb and once bubbling reduce to number 1 the very lowest setting and can leave 4 hours then top up liquid , another 4 and final 4
    If you have a slow cook crock pot with even lower setting can leave in morning and ready at end of day.
    For those on Thai Gas Hob that perhaps not safe to leave /kds etc Perhaps cook 4 hours day 1 leave to marnade overnight and re heat for another 4 on as low as possible.It is ready when all meat dissolves off teh bone.


    Enjoy, Luckily wife wont eat beef so 3 of us have lots of broth.It'll freeze and keep here in Golden Triangle for a few days out of teh fridge, down South you'll probably gulp it all before it can go off in a Frdge.


    SERVING Suggestion


    make own Oatmeal rye bread , toast /garlic and rosemary croutons a sprig of mint a dollop f cold Yohhut and a galss of a strong bodied red or Chilled Vodka


    Enjoy
    I'll try upload pix, but off to scoff 2nd bowl today before the others snaffle it all, we had salmon, squid salad full Xmas roast but the broth was the best.

    Aside from Thermidor and Tskiji safe Blowfish there is nothing I'd sooner eat , Chok Dee
    Quote Originally Posted by Latindancer View Post
    I just want the chance to use a bigger porridge bowl.

  2. #2
    Thailand Expat
    dirk diggler's Avatar
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    This is the most legible post you have given us. Are you drunk?

    Thanks for sharing though, sounds wicked.

  3. #3
    Thailand Expat tomcat's Avatar
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    ...^^I notice you avoided the use of Himalayan pink salt...

  4. #4
    5 4 Knoll
    david44's Avatar
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    Quote Originally Posted by dirk diggler View Post
    Are you drunk?
    Not when cooking 24th
    But once Shiraz opened hard to refuse.
    I've been on Absinthe today so little further of any quality due, lest I locate a pink salt lick

    Cybille and others suggest GFY
    I have the tool long enough but not the inclinations.

    I regret any disappointment to those who were expecting Grauniad level lexis or spellbinding James Joyce or Booker prize level recipes on a mongers whore booking chat sight.



    Try that Lulu she's doing 2 for 1 happy Hour behind Harry's near the Moat or bugga the cat , I'll toss for it.
    Cheers amigos glad not all have flushed their humanity and sense of humour down the gurgler with the Barra Boys

  5. #5
    Isle of discombobulation Joe 90's Avatar
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    Does it cure hangovers?
    I've got a Tyson in Fury of a Boxing day hangover from the party at Mai Arse.

    Absinthe would seem like logical libation and cure.

  6. #6
    Thailand Expat DrWilly's Avatar
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    So have the rest of the English cricket team

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