Well... I simmered the lamb for a few hours in water with a chopped onion, then added potatoes and carrots near the end. Thickened it up right at the end with stock.
Is that soup, gravy, stew or maybe a broth? I have no idea!
I just caught dinner for tonight...
I have a choice of filleted pla nin, fried in batter and served up with chips and peas; or chopped up pla sawai, coated in salt, dried in the sun and then fried up.
After several nanoseconds thought I decided on the fish an' chips!
Todays dinner is/was Moo Pad Prik Yud and sautéed vegetables on a bed of jasmine rice.
Nice and spicy – certainly going to do this one again.
stage
prep
saute away
veggies
dinner
^ you remind me of me 30 years ago when first married. Every night she cooked or if late I picked up Kau gang and we ate together when she got home. But after a few years I got tired of Thai every night. Sorry to say just as I am getting tired of this each and every night. But who am I to say...
Well, frankly I'm quite tired of taking the pix and posting - PITA. The food tends to look the same because it pretty much is the same. Not really a slew of variety coming out of a single kitchen and a single cook. Want more variety - best call out to others - find a few more contributors.
That being said; pix'll end soon because the lockdown will end soon. The past month or so of dinner pix is an anomaly thanks to Covid. The wife would much rather dine out than cook in.
Bowie ... get the barbie (BBQ) out ... wack a cow on the head ... sizzle away
^^ keep em coming Bowie, AO can just stick you on ignore and bingo no more Thai food.
Life for everyone is pretty repetitous at the moment, whether it be binge watching TV or planning the family's meals. Life goes on and whatever helps and maintains focus is never wasted. Keep cooking Bowie.
What's your fish batter recipe and method Mendip? Always looks good.
Thanks in advance.
I doubt ao was dissing your food, rather the repetitiveness of all our meals, especially traditional Thai ones - heck, it's been how many weeks now that we've not been out for Korean, Japanese, Indian etc...
Wouldn't we all . . . Soon. Very soon.
That's a nice looking piece of fish
I'd take good Thai food over western food any-day, different strokes for different folks. I like the pics, there is no good Thai food in Mongolia so it is nice to see some!
HW... Tempura Flour, you can get it anywhere.
Just mix with water into a paste. I cover the fish fillets with dry plain flour first, then dunk them in the batter. The dry flour seems to help the batter stick.
I use it for SPAM fritters as well and now I'm thinking of trying battered sausages.
This is good to know, plenty of frozen fish here but no good fish and chips, guess I will make my own!
A busy admin heavy day left me in no mood to cook. Dropped into a local bistro for a quick Hanger Steak
Dieting again, 'ey.....??
Steak, spud, and cake - passable.
Only critique: one doesn't burn asparagus. Not acceptable.
Gauche.
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