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What are you eating? (food porn)


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4 minutes ago, tutsiwarrior said:

 

where'd ye find that at makro? never seen any prepared indian curry paste at our makro...was just up there yesterday and bought 4000baht worth of canned beans, artichoke hearts,  olives and various oils and vinegars...the time is right for aloo gobi with garbanzos and bean salad with fresh steamed long beans and canned chick peas and red kidneys...with a special bean salad vinaigrette...

 

I've got all the ingredients to make my own tikka masala and most masalas for chicken that ye can get at makro...in saudi I'd just get a packet of prepared masala powder and mix with fresh yogurt then toss in the chicken breast and marinate for a few hours...chicken curry and steamed veg with soy sauce most days for lunch at work...mighty fine, had the same thing every day fer lunch and never got tired of it...always plenty of everything available at most supermarkets in saudi; an entire aisle with dried pulses and spices and always a magnificent fresh fruit and veg section...canned beans of every type...in house bakery with fresh arabic bread, freshly prepared hummous and baba ganoush, excellent bulk sheeps milk cheese at $3 per kilo...

 

oh, boo hoo...

 

 

My local Makro is Pattaya, maybe all Makro have the same layout, not sure. However as you walk into our store there are a line of cheast freezers, the curry sauces are located there along with the Roti bread which really goes down well with the curry.

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5 hours ago, tutsiwarrior said:

where'd ye find that at makro? never seen any prepared indian curry paste at our makro..

sent picture to my wife. she says we have some in the freezer but she's not impressed. will try it one of these days. perhaps one can do some ''optimisation'' according to personal taste.

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2 hours ago, Naam said:

sent picture to my wife. she says we have some in the freezer but she's not impressed. will try it one of these days. perhaps one can do some ''optimisation'' according to personal taste.

there are lots of youtube videos on the internet describing homade preparation for tikka, tandoori and etc...the ginger and garlic pastes are simply the basic ingredients smashed up with a mortar and pestle and then whizzed in a blender with a little water, most of the other spices are available at makro...the big thing is the garam masala and I propose that everyone approach the managers at their local makro en masse to demand that they make this basic ingredient available...it can be made from scratch but who wantsta? get international human rights organizations involved and force Prayut to invoke article 44...

 

'do you expect falangs to eat the local garbage when other options are available??? fascist scum!!!'

 

 

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8 hours ago, tutsiwarrior said:

there are lots of youtube videos on the internet describing homade preparation for tikka, tandoori and etc...

retirees in Thailand are very busy and can't dedicate too much time concocting elaborate homemade preparations.

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On 2/1/2018 at 9:35 AM, Naam said:

retirees in Thailand are very busy and can't dedicate too much time concocting elaborate homemade preparations.

 

yeah...I look at way too much porn on the internet...with the resultant inattention and disruption to my otherwise wholesome diet...

 

wholesome and porn don't seem to go together...

 

 

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12 minutes ago, tutsiwarrior said:

 

yeah...I look at way too much porn on the internet...with the resultant inattention and disruption to my otherwise wholesome diet...

 

wholesome and porn don't seem to go together...

 

 

Never mind mate, here's a recipe for potato and cabbage curry, thought you might like it.

 

Prep 10 min
Cook 30 min
Serves 4

800g maris piper potatoes, peeled and cut into 2cm cubes
Salt and black pepper
3 tbsp rapeseed oil
1 pinch fenugreek seeds
½ tsp black mustard seeds
1 tsp cumin seeds
1 large onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
200g tinned plum tomatoes with their juice (ie, half a tin)
500g white cabbage (ie, half a large one), cored and shredded
1 tsp ground coriander
⅓ tsp turmeric
1 ½ tsp ground red chilli powder
250ml lukewarm water

 

 

Put the potatoes in a pan, cover with cold water, add a teaspoon of salt and bring to a boil. Cook until tender, then drain and leave to steam.

While the potatoes are cooking, heat the oil over a medium flame in a large frying pan for which you have a lid. Once it’s very hot, add the fenugreek, mustard and cumin seeds and, when they start to crackle, stir in the onion and fry for six minutes, until soft. Add the garlic, cook for two minutes, then add the tomatoes, tipping them in with one hand and crushing them with the other as they hit the pan. Cook until the tomatoes become concentrated and paste-like and the oil floats to the top – about eight to 10 minutes.

Turn up the heat, add the cabbage and stir until well coated in the tomato mixture, then cover the pan and leave to cook for about 10 minutes, stirring infrequently (every couple of minutes, say), so the cabbage caramelises a little while it softens.

 

When the cabbage is soft, fold in the potatoes, the ground spices and a teaspoon and a half of salt, and stir gently, so the potatoes don’t break up too much. Add the lukewarm water bit by bit, stirring after each addition, and leave to cook down for five minutes, until the liquid thickens into a sauce. Check and adjust the seasoning, then take off the heat.

Serve generous helpings of the curry with warm chapatis (heat according to the packet instructions) , a large spoonful of non-dairy yoghurt and a couple of sprigs of fresh coriander.

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did this one tonight; potato and cabbage curry...simplicity itself...bears a lot of resemblance to an aloo gobi substituting cabbage for the cauliflower:

 

https://www.theguardian.com/lifeandstyle/2018/feb/03/meera-sodhas-vegan-potato-and-cabbage-curry-recipe

 

looks like one could forego the seeds and just do a masala with the onions, garlic, tomatoes and the ground spices (with cumin) and then add the cabbage...not that the seeds are hard to get, like I've said before, go down to yer local makro to see what they've got and you'll be surprised...I'm sure that they have black mustard, fenugreek and cumin seeds available...I've got them at hand from my stash that I brought from saudi...

 

for guardian.UK readers check out that hindu girl's column Meera Sodha in the food section...she's got a lot of good ideas and I don't care about the vegan bit as I eat meat but a lot of good, simple ideas for pulses and veges...for the above recipe gonna try it without the yogurt first and 'wtih' later...got some chapattis in the freezer...with a whole cabbage and 4 tatties inna big pot got enough for 3 days...

 

 

 

 

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15 minutes ago, grollies said:

Never mind mate, here's a recipe for potato and cabbage curry, thought you might like it.

 

Prep 10 min
Cook 30 min
Serves 4

800g maris piper potatoes, peeled and cut into 2cm cubes
Salt and black pepper
3 tbsp rapeseed oil
1 pinch fenugreek seeds
½ tsp black mustard seeds
1 tsp cumin seeds
1 large onion, peeled and finely chopped
4 garlic cloves, peeled and finely chopped
200g tinned plum tomatoes with their juice (ie, half a tin)
500g white cabbage (ie, half a large one), cored and shredded
1 tsp ground coriander
⅓ tsp turmeric
1 ½ tsp ground red chilli powder
250ml lukewarm water

 

 

Put the potatoes in a pan, cover with cold water, add a teaspoon of salt and bring to a boil. Cook until tender, then drain and leave to steam.

While the potatoes are cooking, heat the oil over a medium flame in a large frying pan for which you have a lid. Once it’s very hot, add the fenugreek, mustard and cumin seeds and, when they start to crackle, stir in the onion and fry for six minutes, until soft. Add the garlic, cook for two minutes, then add the tomatoes, tipping them in with one hand and crushing them with the other as they hit the pan. Cook until the tomatoes become concentrated and paste-like and the oil floats to the top – about eight to 10 minutes.

Turn up the heat, add the cabbage and stir until well coated in the tomato mixture, then cover the pan and leave to cook for about 10 minutes, stirring infrequently (every couple of minutes, say), so the cabbage caramelises a little while it softens.

 

When the cabbage is soft, fold in the potatoes, the ground spices and a teaspoon and a half of salt, and stir gently, so the potatoes don’t break up too much. Add the lukewarm water bit by bit, stirring after each addition, and leave to cook down for five minutes, until the liquid thickens into a sauce. Check and adjust the seasoning, then take off the heat.

Serve generous helpings of the curry with warm chapatis (heat according to the packet instructions) , a large spoonful of non-dairy yoghurt and a couple of sprigs of fresh coriander.

 

grollies...we saw the same recipe in the guardian.UK...right on, check out Meera Sodha...

 

and btw I added a couple of tablespoons of unsalted butter to the oil in the recipe that she woulda left out, being a vegan and all...an improvement...

 

and the next time maybe add a can of chick peas (makro) at the end...just like with aloo gobi...

 

 

 

 

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29 minutes ago, grollies said:

800g maris piper potatoes, peeled and cut into 2cm cubes
200g tinned plum tomatoes with their juice (ie, half a tin)

Don't understand these two,

Won't any potato do? and why tinned tomatoes? Fresh tomatoes are 10bht a bag.

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43 minutes ago, grollies said:

Add the lukewarm water bit by bit, stirring after each addition, and leave to cook down for five minutes, until the liquid thickens into a sauce. Check and adjust the seasoning, then take off the heat.

the lobster and the crab meat is added before or after seasoning?

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3 minutes ago, MaeJoMTB said:

Don't understand these two,

Won't any potato do? and why tinned tomatoes? Fresh tomatoes are 10bht a bag.

I believe what she's saying is that 'flowery' potatoes wouldn't be suitable...need something more 'waxy' to hold their shape when cooked and mixed with the other ingredients...that's an english thing, in Thailand we ain't got much choice...I just use whatever lotus or the market has got for all potato recipes and turns out OK...just boil or steam until you can just crush them with a fork...

 

and yeah...I always use fresh tomatoes as canned ones are hard to find locally; just chop into one inch cubes and add to the pot, mix and simmer until they're soft and then use a potato masher or similar device to mash up in the pot and produce a sauce, usually add the salt and pepper at this point...then carry on with the rest of the recipe...

 

 

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15 minutes ago, MaeJoMTB said:

Don't understand these two,

Won't any potato do? and why tinned tomatoes? Fresh tomatoes are 10bht a bag.

i never experienced a tasty juicy tomato in Thailand!

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Guys, guys, this IS the Guardian recipe, just thought Tuts could do with cheering up and I know he likes his veg curry.

 

Read the link Tutsi put up for potato type and tinned toms.

 

Any potato would do and I'm sure fresh tomatoes are better.

 

Sorry I <deleted> spoke.

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