Thread: STEW

Originally Posted by DrWilly

I cannot suet here so the idea that I can make dumplings with flour instead is indeed welcome.

I've made them without suet before, but a long time ago. I actually had some vegetable suet in the house but when I dug it out, it expired a year ago so went in the bin. Anyway, had one of the stews that I made yesterday for lunch today, just defrosted and heated in a pyrex in the oven. Actually pretty good, and the dumplings were fine and light. Having dumplings, no potatoes were required, so ate it direct out of the pyrex. Here's the recipe I used for the dumplings: One moment, please...

If it had been more of a planned addition, I would have incorporated some fresh herbs such as thyme or oregano in the dumpling mix.

The supposed best stew in the world, Thai Panang curry, is indeed my favourite amongst the Thai curries. Thai food is something I never make, as M'Sahib is an excellent cook, however I thought that I'd give a chicken panang a go. Aparently, the secret to any Thai curry is in the paste, which 95% of the time will have come from a sachet. Panang paste differs from most others in that it contains cumin and coriander seeds. Nearly all bought sachets of panang paste do not contain the crushed peanuts.

Anyway, a few days ago I made the paste. Quite a lengthy list of ingredients for this, including some dried red chillies that had been soaked in water for an hour then dried, roasted cumin and coriander seeds pounded to a powder with some white peppercorns, chopped lemongrass, chopped galangal, chopped garlic, chopped shallots, chopped fresh coriander root, kafir lime zest, shrimp paste and ground roasted peanuts.



Today made the curry. Quite a simple prep, sliced chicken, coconut oil and milk, the panang paste, some torn kafir lime leaves, sugar and fish sauce.



Started by frying the paste in some coconut oil.



Once the aroma of the paste became apparent, the lime leaves added.



A small amount of coconut milk is next into the pan, just to deglaze it.



The turn of the chicken.



Mixed in and coated with the paste.



The rest of the coconut milk, sugar and fish sauce goes in, and brought to a simmer.



After a few minutes, making sure the chicken is cooked, she's ready. Garnished with a spoon of coconut milk on top, along with some thinly sliced fresh red chilli and kafir lime leaves. I've gone for a couple of naan breads out of the freezer rather than the usual Jasmine rice for this meal.



Need to refine my paste making skills to make the paste finer (slightly coarse this one), but I'll definitely be making this again, authentic panang flavour as good as I've eaten anywhere.

Originally Posted by DrWilly

With tomatoes?

Jumbo Liar


Oh sorry I was tinking of Jambalaya



What is jambalaya vs gumbo?




Both dishes boast multicultural Creole and Cajun roots, so they are similar all the way up to the point they're quite different. The main difference between the two is the role of the rice, which is integral to both. Gumbo is served with rice that is cooked separately, but rice goes into the jambalaya pot