Thread: Lunch ... the second course

Today's lunch, an Indian spiced pumpkin soup with a spoonful of sour cream stirred in, with a naan bread spread with butter and grated garlic and warmed in the oven. Nice and warming when the Phuket temperature drops below 30 deg C........

In support of our local Israeli resto owner I visited Tita Pita

^ Velly nice.


Was out at our fav M.E resto last night to made sure to get some hummus for today.

E+E were out at their dance studio, so fired up some coals. Probably 3, to be exact.

Chicken breast + Lobo satay




For the love of Lulu buy a BBQ with a hood.




Though it did work perfectly for the flat bread.







Served with ze hummus and fresh chilled coconut.


Gotta get a delivery supply of these coconuts. There's something about kicking back on your veranda in the lovely tropics, sipping on a freshly chilled coconut after a 4 hands warm oil massage, thinking this is the life for Lulu. If he was still alive RIP. May there be another 40 years of it.

^ nice!

Originally Posted by Topper

^ nice!

Hummus made by other people is always so much nicer.

Hummus is the easy part.

That bread looks good.

#hook.us.up.bruv


I'll take 10 liters.

Slowqly walk away from the bowl, Chits.

Originally Posted by hallelujah

Slowqly walk away from the bowl, Chits.

The porcelain bowl?

The bowl full of freshly made Humous?


Never!

I love my Humous and a good turn out!


Can't believe the grammar police on here have fvcked up so royally with such a simple culinary and cultural word!!

Luigi and Cyrille a match made in heaven!

Cultural heathens!!

Originally Posted by Joe 90

I concur.

BTW it's actually spelt Humous.

This recipe works for me...

Absolute piece of cake to make this and so much more tasty than the shop bought stuff. Here’s a basic classic humous. For a vacation try this Red Pepper Humous

Ingredients
1 x 400g Tin of Chickpeas
1 x Clove Fresh Garlic - crushed
1 x tbsp Tahini
2 x tbsp Lemon Juice
3 tbsp x Extra Virgin Olive oil
Salt & Pepper
Pinch Smoked Paprika
1/2 tsp Cumin
Method
Step 1
Rinse the chickpeas in cold water and add to a food processor with the tahini, garlic, lemon juice, cumin and whizz/blitz up.

Step 2
Slowly add the olive oil while blitzing. Add salt & pepper to taste - IF the mixture is too thick add 2-4 tsp water to change the 'consistency'

Step 3
Serve in a bowl with sprinkle with the paprika & a drizzle of olive oil. Will keep in a fridge for 5 days

Originally Posted by Joe 90

BTW it's actually spelt Humous.

Hummus - Wikipedia

It's actually spelled in a variety of ways in Latin script, because it's translated from Arabic, you dunce.

Doubtless any you have attempted is spelled 'inedible', and your uncredited c&p doesn't allay such fears.

Good stuff (everything on this page looks lovely and tasty). If I were to live life again, I'd want to marry PAG - his food always looks great.

Originally Posted by Edmond

For the love of Lulu buy a BBQ with a hood.

Cycled past a place this morning that makes them themselves. 30, 60 and 100 liter ones. Put in an order for a 30 L one that should fit in nicely on me Gaza strip on the far side of the veranda without Gunts The Kunt seeing it.


Personally I much prefer to buy off an enterprising home manufacturer that knocks them up in their workshop using rock solid industrial strength materials, than some brand off the shelf in Homepro or wherever.

Originally Posted by Edmond

Personally I much prefer to buy off an enterprising home manufacturer that knocks them up in their workshop using rock solid industrial strength materials, than some brand off the shelf in Homepro or wherever.

This is going to be your first real barbecue isn't it?

Inspiration drawn from Stumpy with his recent panang curry. Been a couple of month since I've had one, so time to remedy that.

Started off by frying off some homemade panang paste that I had in the fridge (a few months old but still good) in coconut oil.



Deglazed the pan with some coconut milk and torn kaffir lime leaves from the garden.



Wanted to go with pork today (sometimes chicken, but only drumsticks in the freezer), and trimmed off the fat from a couple of pork chops then sliced the meat. Pork in the pan and coated with the paste.



More coconut milk added, along with some coconut palm sugar and a couple of spoons of fish sauce. Brought to the boil and simmered to cook the pork, and reduce down and thicken.



There you have it, a drop of coconut milk on top, along with some finely sliced red chilli and kaffir lime leaves.



Paired it with one of the Indian vegetable pilau rice I have in the freezer.



Very tasty, and enough left for supper this evening also.

^ Oh yes.

Originally Posted by aging one

This is going to be your first real barbecue isn't it?

Close enough to it, yeah.

A pleasant dish at Tinnies of Jomtien Beach before making my way back to Samut Prakan.

Looks good, but is calling for a money shot.

The pie looks very good.

Mushy peas rather watery and chips 'regulation frozen'.

^^^

Never been to one of their places, but this place seems to get decent reviews if you're in or around Pattaya/Jomtien.

Kra Pao Moo with a couple kai dao today from the Chef Missus

Originally Posted by cyrille

chips 'regulation frozen'.

Is there a bigger let down for farang food than what constitutes chips in Thailand?

You're "lucky" if you get more than 7 or 8 on your plate anyway.

Originally Posted by Edmond

Looks good, but is calling for a money shot.

You can't please everyone but I'm.sure that pie and the wee bowl of mushy Peas has got mendip aroused. But yeah, we/ he need the money shot for d happy ending

Originally Posted by cyrille

Mushy peas rather watery

And might I add, looks like what comes out of a jar of baby food.