Thread: Dinner

  1. #26726
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    Beef Rendang with mi goreng noodles for dinner tonight courtesy of Senorita Surabaya. People think Beef Rendang is a Malaysian dish but it originates in Indonesia. It is a really special mild curry even though it is not much to look at. Wonderful flavours from the lemongrass, star anise and cinammon on the crumbly slow cooked beef. Never had it before.

    Lemongrass tea in the teapot.

    Dinner-img_20210922_235028-copy-jpg


    Coffee ice cream cornetto for pudding.

    Dinner-img_20210923_004303-copy-jpg

  2. #26727
    On a walkabout Loy Toy's Avatar
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    Is the dinner location at Senorita's gaff Loops? Must be!

    Not a Barbie doll in sight!

  3. #26728
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    ^^ i like her teapot, these been quite a lot of teapotting on here today but hers puts them to shame Got to say that mating rendang with packet nooden is a fusion too far for me

  4. #26729
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    i love rendang. jus dont see it in Bangkok

  5. #26730
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    Quote Originally Posted by malmomike77 View Post
    Got to say that mating rendang with packet nooden is a fusion too far for me
    Rendang and Noodles (any type, really) is hardly anything new nor different. Malaysia, Indonesia . . . normal as. Try the Indo Mie brand.

  6. #26731
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    Quote Originally Posted by reinvented View Post
    i love rendang. jus dont see it in Bangkok
    True that. There are some good "Muslim" curries to be had (and murtabak crops up too), but nary a rendang from south of the border.

    I've posted a few pictures of rendang that I cooked on this very thread. The recipe I use was given to me by an old lady in Borneo.

    One of my favourites fo shu.

  7. #26732
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    Quote Originally Posted by panama hat View Post
    Rendang and Noodles (any type, really) is hardly anything new nor different. Malaysia, Indonesia . . . normal as. Try the Indo Mie brand.
    I believe the origins in Indonesia and the way it is cooked date back to the lack of refrigeration at the time. It's the reverse of a normal curry in that the meat and spices are fried at the end, with the meat being sealed, and it was then stored underground to preserve it. I can see this because it is most definitely one of those curries that tastes even better a few days after it's made.

  8. #26733
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    ^ Yes. The first rendang I every had was almost completely dry (not rally a "curry" at all). And it was fantastic.

  9. #26734
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    First meal in Georgetown is always rendang. Either beef of mutton, whichever looks best.

  10. #26735
    Thailand Expat Saint Willy's Avatar
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    Quote Originally Posted by nidhogg View Post
    The first rendang I every had was almost completely dry
    Proper Indonesian rendang.

    Malaysian rendang's tend to be more sweet and more wet.

  11. #26736
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    Here we are. Three years since I posted this. I don't think this is the last one I made, but it's definitely time to make another!

    Quote Originally Posted by hallelujah View Post
    Beef rendang

    Some of the ingredients here:



    About halfway through the cooking (you'll see the colour darken as it nears completion as a "dry" rendang).



    Almost there (ready to eat now if you prefer it "wet").



    Served with the sugar and spices caremalised around the meat in the final, integral, process:

    Quote Originally Posted by Saint Willy View Post
    Proper Indonesian rendang.

    Malaysian rendang's tend to be more sweet and more wet.
    Yeah, I make mine dry, but in the economy rice places and at friends' houses they tend to be more of a wet curry that most of us will be familiar with. You're a very lucky man being in Malaysia, Willy!
    Last edited by hallelujah; 23-09-2021 at 01:45 PM.

  12. #26737
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    I just ordered take out Indian food

    2 orders Chicken Tikka Masala 120bt ea
    2 orders Beef Madras 160 bt ea
    2 orders Beef Vindaloo 170 bt ea
    3 pc Roti 20 baht ea
    3 pc Naan breads 30 baht ea
    The whole order was 1050 bt , but we are local, he ships all over the country and I dont know what the shipping cost are. I am sure it is reasonable.

    Me and the wife just ate 1 order of chicken tikka masala and one order Beef Vindaloo, Nan Bread and Roti
    we have not tried the beef madras yet.
    Dinner-murrys-curry-jpg

    The vindaloo had just the right amount of fire , tasted great to me, and the beef melt in your mouth, same for the Tikka masala
    It was delicious,
    I am going for a nap now.

    I have no affiliation with the guy, He was highly recommended by others who buy from him, and I just met him today, he seemed like a very nice guy.
    If anyone is interesting the Name is : Ruby Murry's Currys
    Log in to Facebook

    Below is his Menu.
    All currys are 400 grams minimum.
    Beef Madras 160 bt
    Beef Vindaloo 170 bt
    Authentic Goan Pork Vindaloo 150 bt
    King Prawn Pathia 170bt
    Chicken Korma���� 120bt
    Butter Chicken�� 120bt
    Chicken Jalfrezi������ 120bt
    Bhuna Gohst ����120bt
    Rogan Josh ���� 120bt
    Chicken Tikka Masala ���� 120bt
    Chicken Saagwala ���� 120bt
    Dopiaza������ 120bt
    Dhansak������ 120bt
    Garlic Chilli Chicken ������ 120bt
    Chicken Pathia sweet and sour���� 120bt
    Chicken Madras��������120bt
    Chicken Vindaloo ���������� 120bt
    Chicken Phaal ��������������120bt
    Bombay Aloo������ 110 bt
    Chicken Chilli Con Carne 120bt
    Mango Chutney 100bt net 300gm
    Roti 20 baht
    Rubys Naan breads 30 baht
    Any other currys can be cooked to order if ingredients are available.

    PS: the diamonds next to the order are supposed to be chilly peepers and indicate how spicy, but for some reason they did not show when I posted.
    Last edited by Buckaroo Banzai; 23-09-2021 at 02:08 PM.
    The sooner you fall behind, the more time you have to catch up.

  13. #26738
    Thailand Expat Saint Willy's Avatar
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    Quote Originally Posted by hallelujah View Post
    You're a very lucky man being in Malaysia, Willy!
    Indeed so!

  14. #26739
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    Dinner-riuytwe-png

    Ka Prao Gai Dao

  15. #26740
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    Quote Originally Posted by Buckaroo Banzai View Post
    I just ordered take out Indian food
    Oh well.

    Errmm...your table looks nice and shiny.

  16. #26741
    Isle of discombobulation Joe 90's Avatar
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    Hmmm...curry night tonight at Chez chitmiester me thinks...

  17. #26742
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    Quote Originally Posted by Joe 90 View Post
    Hmmm...curry night tonight at Chez chitmiester me thinks...
    Have the kids come out from under the table yet?

    Dinner-stock-photo-looking-camera-home-sweet

  18. #26743
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    Quote Originally Posted by cyrille View Post
    Oh well.

    Errmm...your table looks nice and shiny.
    To be fair to BB, I don't think he's been as blessed as you or I were with Indian curries on every street corner for a pittance, but yes. The fact beef is on the menu is a red flag right away.

    Snubs and AO would be all over this if it was one of us posting crap Mexican food. Or a can of beans.

  19. #26744
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    Quote Originally Posted by cyrille View Post
    Oh well.

    Errmm...your table looks nice and shiny.
    It might not look the best , but it tasted good. (the curry not the table)
    You all who live in BKK and the civilised part of Thailand are spoiled and might not think it a big deal.
    When we did our quarantine in BKK we ordered out every day, all sort of ethnic foods. Here in Khon Kaen, we have one indian restaurant and IMO the one time we went there we were disappointed. So when I see a service like Ruby Murry's Currys I get excited.
    I love Thai food, but not every day. Cant wait to be able to travel freely again, on my way back into thailand my suitcase will be packed with nothing but food (non perishable).

  20. #26745
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    Quote Originally Posted by Buckaroo Banzai View Post
    I love Thai food, but not every day. Cant wait to be able to travel freely again, on my way back into thailand my suitcase will be packed with nothing but food (non perishable).
    I'm planning on cooking lamb giouvetsi tomorrow and will post the pictures up for you if it's any consolation. I was gonna do stifado...

  21. #26746
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    Quote Originally Posted by hallelujah View Post
    I'm planning on cooking lamb giouvetsi tomorrow and will post the pictures up for you if it's any consolation. I was gonna do stifado...
    I will live vicariously through you, and salivate.
    I don't seem to be able to find orzo pasta anywhere in Thailand , any leads?

  22. #26747
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    Quote Originally Posted by Buckaroo Banzai View Post
    I will live vicariously through you, and salivate.
    I don't seem to be able to find orzo pasta anywhere in Thailand , any leads?
    I'm just across the Mediterranean these days and it is here. I saw it this morning. However, I'm guessing that even the better supermarkets won't have it in Thailand as its quite niche. Maybe try some of the Greek restaurants in Bangkok?

    Tell me, as a Greek chap, would I be cheating tomorrow too much if I woke up with a hangover, eschewed the walk to the shop, and just made the stew without it and maybe used an Italian pasta like penne?

    Is that a total no-no?

  23. #26748
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    Quote Originally Posted by hallelujah View Post
    I'm just across the Mediterranean these days and it is here. I saw it this morning. However, I'm guessing that even the better supermarkets won't have it in Thailand as its quite niche. Maybe try some of the Greek restaurants in Bangkok?

    Tell me, as a Greek chap, would I be cheating tomorrow too much if I woke up with a hangover, eschewed the walk to the shop, and just made the stew without it and maybe used an Italian pasta like penne?

    Is that a total no-no?
    Not at all. Here in Thailand that's exactly what I do.It is not the same as the consistency is a bit different , but good enough. I was just looking at a ceramic Casserole on Lazada . I bet that would be good for stifado, or a good Spanish paella.

  24. #26749
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    Quote Originally Posted by Buckaroo Banzai View Post
    I bet that would be good for stifado, or a good Spanish paella.
    Paella needs to be cooked in a wide, shallow pan, something like a large frying pan. I lived for 10 years in the Valencia region of Spain (it's original and primary rice growing area) and have tasted literally hundreds. My favourite though if Fideua, which is essentially a paella made with vermicelli pasta instead of rice.

    Fideua - Wikipedia

    Not my photo:


  25. #26750
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    Quote Originally Posted by PAG View Post
    Paella needs to be cooked in a wide, shallow pan, something like a large frying pan. I lived for 10 years in the Valencia region of Spain (it's original and primary rice growing area) and have tasted literally hundreds. My favourite though if Fideua, which is essentially a paella made with vermicelli pasta instead of rice.

    Fideua - Wikipedia

    Not my photo:

    That does look great though!!
    Back in the day there used to be a restaurant in Bayside Queens in the US, named El Prado. If you wanted the Paella you had to order it when you made your reservations because it was made to order individually, and it came in a big clay pot.
    I always ordered the Paella Marinara , with Shrimp, Mussels , Clams and a small lobster tail. That and a pitcher of the house Sangria.
    It was the best Paella I ever had. since then I have order it in many places, and though good, it has never measured up to the El Prado paella.
    I have not been to Spain yet, would love to go but between my commitments in the US, Thailand, and Greece, who has the time and money.
    Perhaps now that I am retired, if we ever get rid of these damn covid travel restrictions.

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