Thread: Dinner

  1. #9701
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    In Georgetown for a few days, so today was banana leaf rice in Little India.



    Curry: my favourite British food.


  2. #9702
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    Looks like you spilt some!

    Just kidding.

    Any chance you can talk us through the dishes (and prices)? I can only 100% identify the popadoms, 2 glasses of water in prison cups and a bit of carrot on the rice.

    Love the food in Penang.

    Out of greens BTW.

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    Those curries look bloody lovely.
    Tried to get a taste for Burmese curries all year but failed- no spice kick and far too much oil. Thankfully Mandalay is blessed with some of the best Indian restaurants I have eaten in.

  4. #9704
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    Quote Originally Posted by Bogon View Post
    Looks like you spilt some!

    Just kidding.

    Any chance you can talk us through the dishes (and prices)? I can only 100% identify the popadoms, 2 glasses of water in prison cups and a bit of carrot on the rice.

    Love the food in Penang.

    Out of greens BTW.
    Banana leaf is a South Indian way of serving a ruby and the basics are Indian pickles/chutneys, vegetables, poppadoms and a splash of veggie/chicken curry sauce over the top.

    Then they'll come round offering other dishes such as meat and fish curries. I had fish today and some fried cauliflower, but they also had fried fish and chicken on offer, which I couldn't even dream of finishing!

    About RM30 for 2 people with a water and a teh tarik.. Look for any Indian restaurant with the sign "daun pisang" in Malaysia. My favourite in Penang is Velloo Villas.
    Last edited by hallelujah; 14-03-2017 at 02:52 PM.

  5. #9705
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    Quote Originally Posted by Mandaloopy View Post
    Those curries look bloody lovely.
    Tried to get a taste for Burmese curries all year but failed- no spice kick and far too much oil. Thankfully Mandalay is blessed with some of the best Indian restaurants I have eaten in.
    What is it with the oil over there? The food is swimming in it.

    Do they think it enhances the flavour?

  6. #9706
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    Just a ribe-eye, well 1 and a bit as Mrs Worx only ever has a very small piece, and some salad. Was going to steam 3 veg but it's too bloody hot in the kitchen this afternoon to not want to get in and get out in a hurry


    And any Snow lovers should look away right about now

  7. #9707
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    ^^^ Top info and top man Halleluja.

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    Fokin' H and H.

    Top, top work lads.

  9. #9709
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    For this heat an incredible plate HW.

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    top work HW

    H, i'm sure those Indians use banana leaves to wipe their arses, go to Kapitans when you recover, they have crockery there

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    Quote Originally Posted by Dillinger View Post
    top work HW

    H, i'm sure those Indians use banana leaves to wipe their arses, go to Kapitans when you recover, they have crockery there
    Savages.

  12. #9712
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    Quote Originally Posted by Dillinger View Post
    top work HW

    H, i'm sure those Indians use banana leaves to wipe their arses, go to Kapitans when you recover, they have crockery there
    Now you're talking nasi kandar, Dill, which is Indian Muslim food and also worth getting excited about.

    Except they eat with their hands too!

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    NEWS:
    Davis Knowlton is now Mohammed 111 after his awakening.
    A new mosque in Manila is to be dedicated in his honor.

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  15. #9715
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    Actually managed not to eat Indian food last night. Beef and chicken satay this time, and even some crockery for Dill!


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    ^Absolutely delicious they are. With a bucket of beer on the side, it doesn't get much better.

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    Quote Originally Posted by hallelujah
    What is it with the oil over there? The food is swimming in it.
    Allegedly it is for its preservative properties. Kinda makes sense, only 5 or so years ago the electric supply was so unreliable that refrigeration was a real issue I am told. Have also been told that you know that a curry is cooked when the oil returns to the top of the sauce when it's bubbling away.

  18. #9718
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    ^ Thats pretty groce tbh

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    Quote Originally Posted by Slick
    ^ Thats pretty groce tbh
    Yeah, it really is. Most expats seem to dislike the local food- I know three in around 25 people who likes it. For me the lack of flavor is more of an issue than the oil.
    Back to the Indian food of Mandalay; tonights dinner will be here: https://www.tripadvisor.com/Restaura...ay_Region.html

    Well worth checking out if you're in town. I always go for the Mutton Vindaloo and Paneer. The Afghani chicken is also well worth ordering. All of the curries seem to go well with the local Myanmar Beer.

  20. #9720
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    Quote Originally Posted by Headworx View Post
    ^Absolutely delicious they are. With a bucket of beer on the side, it doesn't get much better.
    Yup. That was exactly what we did!

    Mandaloopy, I tried food off the streets, in the markets, in tourist restaurants and at a high end place in Yangon. The only places that were decent were a couple of Shan restaurants at Inle and the pricey gaff in Yangon.

    I'll try and dig some photos out because it was astonishingly revolting at times. I reckon some of the dishes would have been ok though without the litres of oil they were suspended in.

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    Shan food is pretty decent- the only time I really eat local food is when I am up in Shan State. One of the better places was in Hsipaw- Mrs Popcorn's Kitchen or something. All homegrown, home slaughtered Snowy flesh and organic. Decent fruit shakes and Shan coffee are also served.

  22. #9722
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    Bladdy midweek steamed chicken n veg.


    Fok those curries look good.

  23. #9723
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    ^Very similar to what I have 3-4 nights a week too. Can't go the steamed chicken breasts though, way too bland despite it being the healthiest way to cook them . I bake them or bash them flat with a kitchen hammer, season with McCormicks, and pan fry. The gravy is a must to give everything a lift though!.

  24. #9724
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    Quote Originally Posted by Headworx
    ^Very similar to what I have 3-4 nights a week too. Can't go the steamed chicken breasts though, way too bland despite it being the healthiest way to cook them . I bake them or bash them flat with a kitchen hammer, season with McCormicks, and pan fry. The gravy is a must to give everything a lift though!.
    exact same meal tonight. with a tomato and garlic based pasta. with no kids i dont post up single dinners anymore. its fast food. lol

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    Slow cooked Ragu... with spiraled baked potatoes/cheese/sour cream...

    You can add pasta, bread, or potatoes (like I did)... I couldn't find chuck steak, so used the good stuff (grass fed sirloin).

    Bit of a mistake, leave the meat intact as it slow cooks (another mistake of mine, I cut mine into chunks) - then shred it when it's super soft (6 - 9 hours) don't go mental
    thinking longer is better (this is not the bedroom) your meat will turn to mush lolz...

    I made the Ragu last night... if you let it cool, then re-heat, it intensifies the flavors... pop in a splash of red wine vinegar when it's done, it will brighten up everything.

    (sounds gay, but it completes the dish).

    Oh, use real tomatoes, or use only very high quality, canned tomatoes.










    Last edited by NZdick1983; 16-03-2017 at 01:32 PM.

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