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tassieman

What not to do in the (Thai) kitchen (apparently)

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7 minutes ago, Pilotman said:

yum, broccoli and cauli , layered in cheese sauce, with baked potato, meal fit for a King. 

never was a big fan of cheese sauce on veges, seen some recipes where parboiled cauli and broc are added to regular mac&cheese then baked...the wife's folks will maybe add a little pork belly but many times eat it on its own with chiles, garlic and oyster sauce...

 

recently I've gotten into roasted cauli with cumin and garlic also curried cauli and potato soup which is heavenly (cauli and tatties curried together are a match made in heaven like aloo gobi)...broccoli parboil then stirfry with cooked noodles and a noodle sauce a la HK and S'pore...broc also good alone in a salad tossed with rice vinegar with dissolved salt only, stays crunchy in the fridge for a few days...good to snack on...

 

 

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18 hours ago, tassieman said:

Rice and pork. Pork and rice. Got it 🙂

For sure, this morning I did a 3 in 1 coffee and some toast & marmite that's me done in the kitchen for the day. 😁

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Just now, Khaeng Mak said:

I do a regular spag bol for me and the girl. I make the sauce from scratch using tomatoes and herbs from our garden.  She loves it but it makes her fart like a draft horse

In appreciation no doubt. 😀

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4 hours ago, tutsiwarrior said:
5 hours ago, tutsiwarrior said:

never was a big fan of cheese sauce on veges, seen some recipes where parboiled cauli and broc are added to regular mac&cheese then baked...the wife's folks will maybe add a little pork belly but many times eat it on its own with chiles, garlic and oyster sauce...

 

recently I've gotten into roasted cauli with cumin and garlic also curried cauli and potato soup which is heavenly (cauli and tatties curried together are a match made in heaven like aloo gobi)...broccoli parboil then stirfry with cooked noodles and a noodle sauce a la HK and S'pore...broc also good alone in a salad tossed with rice vinegar with dissolved salt only, stays crunchy in the fridge for a few days...good to snack on...

 

 

yes, I might have to convince the missus we invest in a "proper" stove + oven...v difficult to be a wannabe masterchef with just an electric wok + microwave as the tools at one's disposal...oh to be able to bake again lol. onwards. 

 

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6 hours ago, tutsiwarrior said:

never was a big fan of cheese sauce on veges, seen some recipes where parboiled cauli and broc are added to regular mac&cheese then baked...the wife's folks will maybe add a little pork belly but many times eat it on its own with chiles, garlic and oyster sauce...

 

recently I've gotten into roasted cauli with cumin and garlic also curried cauli and potato soup which is heavenly (cauli and tatties curried together are a match made in heaven like aloo gobi)...broccoli parboil then stirfry with cooked noodles and a noodle sauce a la HK and S'pore...broc also good alone in a salad tossed with rice vinegar with dissolved salt only, stays crunchy in the fridge for a few days...good to snack on...

 

 

A cauliflower cheese, baked with cheddar cheese, plenty of seasoning and grated nutmeg is a great side to gammon or a Sunday roast of lamb or beef. A neighbour has sheep and I'm buying a couple for the freezer eventually. Going to fence them in the rubber and they can eat all the grass. Neighbour feeds them rotting kanun, bet the meat is great. Sigh, cauli cheese, lamb and gravy.....

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36 minutes ago, grollies said:

A cauliflower cheese, baked with cheddar cheese, plenty of seasoning and grated nutmeg is a great side to gammon or a Sunday roast of lamb or beef. A neighbour has sheep and I'm buying a couple for the freezer eventually. Going to fence them in the rubber and they can eat all the grass. Neighbour feeds them rotting kanun, bet the meat is great. Sigh, cauli cheese, lamb and gravy.....

You should buy some ivermectin and inject them every month to ensure they are worm and parasite free.

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Posted (edited)
6 hours ago, tassieman said:

 

yeah, the wife kitted out my downstairs kitchen with a new freestanding whirlpool 3 gas burners. one electric and a gas oven when she was doing the finishing of the house we bought 19 years ago...very basic but good fer most things including baking, etc...they ain't got no need in the upstairs family kitchen, just a gas two burner hob...

 

once in Abu Dhabi where we had a full electric western kitchen the wife cooked a whole duck in oil stovetop in a wok, calmly turning it over and over and when I indicated the oven for that purpose she looked up with a face that said 'don't interfere' so I never mentioned it again...the duck turned out tasting quite nice, succulent and crispy and very labor intensive...

 

 

 

Edited by tutsiwarrior
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Now my dear wife grew up in her teens in the US, before returning to Asia after college.

 

We're back in the US 20 odd years later, and to this day, if she doesn't have rice every day, at least once, she's not 'full'

 

One of my house husband jobs is to cook rice when I wake up for her to take to work.

 

If no rice, Momma's not happy, hence none of us are happy....so I cook the rice come what may! LOL

 

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well, a "minor" win in the kitchen today lol... pumpkin+ soup with chunks of salmon on a base of lightly fried onion + green beans....served cold with coriander...went down a treat...cheated a little but, as blended the pumpkin initially with 2 tins of good old cambells chicken n mushroom & potato soups I had in the pantry...anyway, delicious 🙂 

 

1495379154_PumpkinSoup.thumb.jpg.b59ba5caab1aa6c60c51e18c1f2059ad.jpg

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Takes many Years to teach a Thai wife to cook western food.

One day she does well the next she takes shortcuts again.

We agreed, Sunday is roast and Wednesday soup day, she does the cutting and peeling and I add the taste to it.

 

On the other hand she brought me over years to her standard of fire in the hole that even knocks my Thai nephews over.

In restaurants the chef is peeping around the corner to see me suffering when I order pet maak maak. But he is stunned when that is not the case. It's still fiery spicy but I am adapted now, it's the flavor behind the fire what makes chili so unique.

 

When I am going offshore I miss the taste of chilies..

 

Regarding Thai food she could cook at least a month long every day a complete different taste which I really love. 

 

For me 2 Western meals per week are enough and my wife learned to love some German classics like Sauerkraut, Curly kale and Pork in Jelly (Suelze) on fried potatoes. Its all about team work.

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14 hours ago, donim said:

Have two kitchens.

 

Helps for me.

 

yeah, separate western and thai kitchens is the way to go...the thai kitchen in our house usually feeds about 10 people give or take a few and my western kitchen only feeds me and I hate people messin' about in my kitchen...we share ingredients and spices when the need arises and works out pretty well...

 

here's tutsi and the step daughter at the market looking at a daikon radish and she sez 'whaddaya gonna do with that then?' 'slice and toss with a bit of salt dissolved in rice vinegar to make a salad...' 'ye can make a nice gaeng wid one ob those...' 'who wansta???'

 

and she frowns so as to say dese falangs sho' is clazy...

 

 

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