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Jingthing

Stuck in a rut ... ideas for easy or moderate level exotic recipes you can cook in Thailand

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OK, I consider myself a half decent home cook.

I love food and I usually love what I cook ... that works for me.

I rarely make something even close to inedible ... it's been years.

Anyway ... that said, like many I suppose I have a LIMITED NUMBER of dishes that I regularly cook so I'm kind of stuck in a rut.

I don't want to invest time and energy into buying a lot more tools, ingredients, or higher level skills, but I would like to expand my repertoire a bit.

So today I randomly came across a recipe that sounds really good and also sounds like something I can actually buy all the ingredients for in Thailand and also something I think I can cook.

It does require buying a new tool (a flour sifter) and a few ingredients I don't have stocked, but nothing extreme.

I won't reveal this mystery dish (it's Libyan) unless/until I actually cook it ...

BUT considering this new dish has inspired me to start a thread to ask for what y'all have recently cooked NEW TO YOU in Thailand.

I think it's better to only post dishes you have actually ALREADY COOKED ... and if so, even better to post a picture of the dish / link recipe or your own recipe, etc.

So if you're a professional chef with professional skills, congrats ... but I don't think that's for most of us. There's enough "food porn" of food mere mortals will never cook on the various medias ... I am hoping this thread is more about dishes that are and can actually be cooked by non-pros.

Basically a little HOME COOKING inspiration for those of us, like me, IN A RUT.

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Makro pepper T-bone shaped like Brazil grilled 1-2 minutes on both sides. After let it rest near the fire for a few minutes.

15985746855_68a282fcc0.jpg

The fat is ideal for bigger flames. My regular break from Thai food.

15798474690_913ab65514.jpg

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I won't reveal this mystery dish (it's Libyan) unless/until I actually cook it ...

You show me yours and I'll show you mine.

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My morning smoothie.

12 ounces non-fat, sugar free yogurt.

1/2 cup raw whole rolled oats, uncooked.

1/2 cup sweet ripe fruit of any type.

Unsweetened natural fruit juice. Put oats in blender first and use enough juice to just cover. Otherwise oats may not blend well.

2 raw eggs.

After putting oats and juice in blender, add fruit, yogurt and eggs.

Run blender at increasingly faster speeds until oats are pulverized well.

Total calories 550 - 600.

(Is there a danger of salmonella in Thailand? If so I'd skip the eggs.)

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I won't reveal this mystery dish (it's Libyan) unless/until I actually cook it ...

You show me yours and I'll show you mine.

I just don't think talking about a recipe I am considering making is credible unless I actually make it.

Of course this thread is pretty open but I would especially welcome recipes that people have recently made for the FIRST TIME ... not so much old standards you have been making for years or decades.

It so easy to cook what you've always cooked and I think that's what most people do most of the time.

But the idea here is breaking a little bit OUT of that rut and trying to make NEW TO YOU dishes.

Again ... please in Thailand because our accessible ingredients are not the same as other countries.

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You know ... I just recently found out that TESCO has 'Free Water' ... they even provide the Glasses ... w00t.gif

All those years of paying for water when I dine in their Food Court.

What a waste of coin ... facepalm.gif

I personally can't wait for the 'Secret Recipe' reveal.

Sort of like Thai Visa's own version of MasterChief.

BTW ... MissFarmGirl reckons I can burn water ... you know ... she just might be right about that!

.

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Sort of like Thai Visa's own version of MasterChief.

Don't worry about that, JT has got it wrapped up.

Anyway, quotes are distracting once again.

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I guess I can't blame y'all for not sharing your stuff ....

Sent from my Lenovo S820_ROW using Thaivisa Connect Thailand mobile app

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All I have is a microwave....maybe one day we will get the gas fixed to the stove.

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Hmmm... just yesterday I cooked fried spring rolls wrapped in rice paper - not perfect, but damn near the original, much better than the wheat wrap version they serve everywhere because Thai cooks are too lazy to do the real thing.

previous achievements include:

- delicious aged ribeye steaks (makro) with proper french fries and sauce béarnaise (perfectly made, if I may say so)

- crispy-baked chicken wings (in the oven). this is again something that local restaurants don't serve since they prefer to go the easy way of frying the wings which loose all flavour in the process

- Russian pelimenie

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Hmmm... just yesterday I cooked fried spring rolls wrapped in rice paper - not perfect, but damn near the original, much better than the wheat wrap version they serve everywhere because Thai cooks are too lazy to do the real thing.

previous achievements include:

- delicious aged ribeye steaks (makro) with proper french fries and sauce béarnaise (perfectly made, if I may say so)

- crispy-baked chicken wings (in the oven). this is again something that local restaurants don't serve since they prefer to go the easy way of frying the wings which loose all flavour in the process

- Russian pelimenie

Want to share your recipe?

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Many crock pot dishes; many roast stuffed chicken (can use pork) dishes, red chili, white chicken chili, potato kugel/latkes, twice-baked potatoes, stuffed pumpkin/zucchini/eggplant, chopped chicken (can use duck) livers/pates/terrines; stuffed cabbage, lasagna, pita pizzas (personal favorite) Greek gyros, shepherd's/cottage pie, Jimmy Dean style chicken sausages, clams casino, shrimp scampi, scallops w/garlic butter, fish & chips, gyoza, hummus, baba ganouj, salsas, pestos, tapenades, tahini sauce & dishes... too many!

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Hmmm... just yesterday I cooked fried spring rolls wrapped in rice paper - not perfect, but damn near the original, much better than the wheat wrap version they serve everywhere because Thai cooks are too lazy to do the real thing.

previous achievements include:

- delicious aged ribeye steaks (makro) with proper french fries and sauce béarnaise (perfectly made, if I may say so)

- crispy-baked chicken wings (in the oven). this is again something that local restaurants don't serve since they prefer to go the easy way of frying the wings which loose all flavour in the process

- Russian pelimenie

Want to share your recipe?

this one is really quite easy:

- marinate the wings in the fridge with your spice mixture of choice (I use a little of neutral oil, paprika-based spice mix plus italian herbs and a good amount of salt)

Important: make sure your spice mix contains just a little tiny bit of sugar, not more (sugar carbonizes at high temperatures), usually commercially available spice mixes already contain sugar, no need to add more.

- pre-heat the oven to 200 °C

- put the wings on an oven platter and bake about 15-20 mins the first side, 10-15 mins the other side... ready!

If you want extra-crispy wings, deep freeze them before baking, then the times become 25 minutes first side, 20 minutes other side.

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