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Thread: STEW

  1. #26
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    dirk diggler's Avatar
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    Quote Originally Posted by Reg Dingle View Post
    Nand the only Brit entry is tikka fukkin masala
    Which is Scottish.

    And Vindaloo's origin in Portugal.

  2. #27
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    Quote Originally Posted by DrWilly View Post
    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.

    Last edited by PAG; 21-03-2023 at 12:18 PM.

  3. #28
    Thailand Expat DrWilly's Avatar
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    thanks.

  4. #29
    Thailand Expat Fondles's Avatar
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    And the best stew in the world is a Thai Curry !!

  5. #30
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    On the theme of stews, another favourite of mine is ratatouille, either on its own or as a side dish. Again, not had it for a long time but I only needed a couple more items to knock this up today.
    Onion and garlic, aubergine, courgette, peppers, tomato, olive oil and some thyme.



    Frying the onion and garlic until it softens.



    adding the diced aubergine, cook for a few more minutes.



    Next in the pot are the diced peppers, red and yellow in this case, and the courgette.



    Few minutes later, and lastly, the tomato, salt and pepper, and a few sprigs of fresh thyme.



    Everything gets a good stir, then left to simmer for an hour.



    This freezes well also.


  6. #31
    Isle of discombobulation Joe 90's Avatar
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    Ah, so that's where the yellow peppers go.

    Nice healthy meal PAG.

  7. #32
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    Very colorful PAG will try when the acid wears off

  8. #33
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    Lovely PAG

    my first order at my usual spanish place in Bangkok, Pisto Manchego,
    fry and egg, grab some bread, and its a shakshuaresque heaven

  9. #34
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    A beef bourguignon made today. I'll put up a separate thread on making this.


  10. #35
    Isle of discombobulation Joe 90's Avatar
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    Very nice as alwsys PAG!

    I had this bowl of stew for breakfast today, was outstanding and it even had peas in it.

    STEW-screenshot_20230330_165113_gallery-jpg

    10/10

  11. #36
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    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.

    Last edited by PAG; 11-04-2023 at 01:40 PM.

  12. #37
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    Exactly what I will have for dinner minus the fish sauce. I have it about once week a nice contrast to Massaman, yours looks great thanks for taking time to upload the staged , I think you need a channel TikWok or Cook Pag Nan?

  13. #38
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    Quote Originally Posted by david44 View Post
    There is nothing better to represent a true taste of New Orleans than gumbo,
    I could not agree more!
    My okra is coming in,
    STEW-okra2-jpg

    In the next few days I will be making some.

  14. #39
    Thailand Expat DrWilly's Avatar
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    With tomatoes?

  15. #40
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    Quote Originally Posted by DrWilly View Post
    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
    Quote Originally Posted by Latindancer View Post
    I just want the chance to use a bigger porridge bowl.

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