notmyself Posted January 22, 2017 Share Posted January 22, 2017 3 hours ago, Naam said: thanks! salt content would have been my next question. any special pre-preparation required, e.g. some soaking or marinating? Nope. I'm gobsmacked that you have never eaten this because you know your food. It would be in the top ten foods in the world for me. Link to comment Share on other sites More sharing options...
notmyself Posted January 22, 2017 Share Posted January 22, 2017 17 hours ago, tutsiwarrior said: I've always found that tofu absorbs the flavor of the other ingredients it's being cooked with; broth, veges, etc...I always add the cubed tofu right after the sauted onions and garlic and whatever else and then veges after when doing a stir fry... there are all different kinds...some of which are better suited to different applications than others, custardy for soups, firm for stir fry, etc...I really like the locally made unpackaged blocks that they sell in the trad makets around here, plumps up nice during steaming with cabbage at the end of a stir fry...tastes great as leftover as well...take that and the leftover veg to give substance to a packet of mama noddles fer brekkie... Maybe I should have another crack at it. Link to comment Share on other sites More sharing options...
Pdaz Posted January 22, 2017 Share Posted January 22, 2017 7 hours ago, Naam said: thanks! salt content would have been my next question. any special pre-preparation required, e.g. some soaking or marinating? Not really. I just give it pat down with a paper towel and slash the skin a couple of times on each side. Fry in medium temp veg oil till golden brown. Can pretty much eat it all apart from the backbone. All the small bones and cartilage become crispy. 2 Link to comment Share on other sites More sharing options...
Naam Posted January 23, 2017 Share Posted January 23, 2017 6 hours ago, notmyself said: Nope. I'm gobsmacked that you have never eaten this because you know your food. It would be in the top ten foods in the world for me. right you are, never had it. as far as dried seafood is concerned i am familiar with salted and dried squid. Link to comment Share on other sites More sharing options...
zorro1 Posted January 23, 2017 Share Posted January 23, 2017 Creating a culinary delight...is a great way to breakup the daily grind and mute the ever present routine boredom...And put on the weight because nobody makes just one small meal. My fridge is bare but my waste is lean however I still love seeing the good food creations on this thread. 1 Link to comment Share on other sites More sharing options...
notmyself Posted January 23, 2017 Share Posted January 23, 2017 3 hours ago, Naam said: right you are, never had it. as far as dried seafood is concerned i am familiar with salted and dried squid. Same idea in a way I suppose. You eat is as a side or as a snack and as a member pointed out.... great with a beer. Omelette over rice for lunch? Chuck a bit of (prik nam pla?) on it and not bad at all. Have it with a sun dried fish and you would say it was a good lunch. Or maybe that's just me lol 1 Link to comment Share on other sites More sharing options...
Popular Post Skeptic7 Posted January 23, 2017 Popular Post Share Posted January 23, 2017 Banana Mango smoothies for breakfast this morning 4 Link to comment Share on other sites More sharing options...
Roger Lee Posted January 23, 2017 Share Posted January 23, 2017 Barbecued rib plate for 170 baht.Sent from my iPad using Thaivisa Connect 2 Link to comment Share on other sites More sharing options...
Popular Post Pdaz Posted January 23, 2017 Popular Post Share Posted January 23, 2017 Today, my Missus requested pork belly... So, moo sam chan tohd (หมูสามชั้นทอด) it is... (Who am I to argue ) Marinaded in fish sauce, sugar and a little "rot dee" before slow deep frying. Few fried veggies to go with... 6 Link to comment Share on other sites More sharing options...
Naam Posted January 23, 2017 Share Posted January 23, 2017 today i got a packet (four pieces) "sundried" Pla Salid Daet Deao from Foodland and i claim that these plas never saw the sun and of course they were not dry at all. as per instructions i made cuts in one pla, told the cook to brown it on high heat and then some time on low heat. cook asked "nicely brown as always Sir?", i nodded and joined my guests again who were hving breakfast. fifteen minutes later i checked the kitchen again and found the fish dark brown, hard and this time dry². dogs liked it but it was a hassle to remove small bones. second attempt was much better and it tasted dee-li-shus! the salt content was just right and i only added a little black pepper. tomorrow i will do the preparation myself, outside very crisp but unside soft and not dry. will report results. thanks for the suggestion! 2 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted January 23, 2017 Share Posted January 23, 2017 8 hours ago, zorro1 said: Creating a culinary delight...is a great way to breakup the daily grind and mute the ever present routine boredom.. you can say that again...the local traditional market is wonderful entertainment as well as providing ingredients fer basic sustenance...and with havin' all the time in de woild ye can experiment with stuff ye would never have dreamed of when busy at work elsewhere... being the only falang in these parts tutsi is a star down the local market: 'tutsi! tutsi!' 'hiya, hiya...' Link to comment Share on other sites More sharing options...
Skeptic7 Posted January 24, 2017 Share Posted January 24, 2017 Vegan Isaan Sausage (Sai krok Isaan Jae) w/fresh ginger and dried chillies 1 Link to comment Share on other sites More sharing options...
Roger Lee Posted January 24, 2017 Share Posted January 24, 2017 Australian Beef Loin Strip dinner for 270 baht. 1 Link to comment Share on other sites More sharing options...
balo Posted January 26, 2017 Share Posted January 26, 2017 Just a simple meal , panfried chicken mixed with some spices, garlic and tomato sauce , pasta , and steamed rice. Healthy and nutritious. 2 Link to comment Share on other sites More sharing options...
Skeptic7 Posted January 26, 2017 Share Posted January 26, 2017 Vegetarian spicy pork salad Thai (Lao) style. Larb Moo Jae pet. Link to comment Share on other sites More sharing options...
Naam Posted January 27, 2017 Share Posted January 27, 2017 40 minutes ago, Skeptic7 said: Vegetarian spicy pork salad Thai (Lao) style. ingredient "pork" please? Link to comment Share on other sites More sharing options...
Naam Posted January 27, 2017 Share Posted January 27, 2017 apropos vegetarian... many rainy seasons ago at the wedding of my sister-in-law only vegetarian food was served (the groom's parents were religiously strict vegetarians). one of the guests asked my wife "who is this Gringo who went to the buffet a third or even forth time to load his plate?" and my wife answered "this Gringo husband of mine would usually make a big hoo-ha if he'd was served any meal without meat. look how he's wolfing down the food". note: never in my life again i had that kind of delicious veg food! 2 Link to comment Share on other sites More sharing options...
Skeptic7 Posted January 28, 2017 Share Posted January 28, 2017 On 1/27/2017 at 7:15 AM, Naam said: ingredient "pork" please? Bought @ Tesco-Lotus Link to comment Share on other sites More sharing options...
Popular Post Skeptic7 Posted January 28, 2017 Popular Post Share Posted January 28, 2017 Although GF isn't a vegetarian, she is an amazing cook. I would even go as far to say "gourmet", whether veg or not. So here's some real Food Porn for everyone following. A true Thai treat...Fried chicken feet! 3 Link to comment Share on other sites More sharing options...
notmyself Posted January 31, 2017 Share Posted January 31, 2017 Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil.[1] It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content far greater than that which comes from meat. https://en.wikipedia.org/wiki/Textured_vegetable_protein It's interesting that in the link it says 'Dry TVP flakes are an inexpensive protein source when purchased in bulk and can be added to a variety of vegetarian dishes or used as an imperceptible meat extender or supplement to bulk out a meat dish.' All true except the the imperceptible bit as product being made and ratio play a very important factor. If you are making a lose mince type dish (chilli or some such) then you could maybe get away with 7-10% but once you form it (into patties etc.) then it drops to maybe 3-4%. Main problem is just texture as it so spongy though a research company in the U.S. reckons they have solved it. Issue is, it is very expensive to produce and leaves real meat cheaper..... for now anyway. Was reading something the other day on the research and the product is being sold for burgers but only at a couple of restaurants and they are high end restaurants. If they have solved the texture issue and can reduce the manufacturing cost then it could be a real game changer for world hunger. Link to comment Share on other sites More sharing options...
U235 Posted February 2, 2017 Share Posted February 2, 2017 Strange that nobody posted this before : steak tartare with French fries. (who said you can not make decent fries from Thai potato's ?) Link to comment Share on other sites More sharing options...
Popular Post Michaelaway Posted February 3, 2017 Popular Post Share Posted February 3, 2017 Today: Brussels sprouts, bacon & garlic sautéed in extra virgin olive oil; my favorite way to cook them. Fresh-frozen and imported by Hua Hin Ham & Bacon Co., they're very reasonably priced but not regularly available. Bought some Casino brand at Big C once, but they didn't taste as good as HHH &B's which always taste fresh. 3 Link to comment Share on other sites More sharing options...
Naam Posted February 3, 2017 Share Posted February 3, 2017 17 hours ago, U235 said: steak tartare i love steak tartare but not in Thailand where there's a "good" chance to acquire a tapeworm infection 1 Link to comment Share on other sites More sharing options...
U235 Posted February 3, 2017 Share Posted February 3, 2017 2 hours ago, Naam said: i love steak tartare but not in Thailand where there's a "good" chance to acquire a tapeworm infection It's quite safe if you grind it by yourself and use frozen beef. And I heard a worm is the perfect companion if you want to lose some weight the easy way Link to comment Share on other sites More sharing options...
Naam Posted February 3, 2017 Share Posted February 3, 2017 8 hours ago, U235 said: It's quite safe if you grind it by yourself and 1. use frozen beef. 2. And I heard a worm is the perfect companion if you want to lose some weight the easy way 1 = correct 2 = a fairy tale Link to comment Share on other sites More sharing options...
Popular Post Pdaz Posted February 4, 2017 Popular Post Share Posted February 4, 2017 Lunch time ! More for the carnivores... Grilled Aussie rump (top sirloin for some) steak. Mixed salad and a glass of red to keep it healthy 6 Link to comment Share on other sites More sharing options...
Popular Post Michaelaway Posted February 4, 2017 Popular Post Share Posted February 4, 2017 Chicken thighs, rubbed with spices, roasted with potato wedges, onions & fuk tong. 5 Link to comment Share on other sites More sharing options...
Popular Post Pdaz Posted February 7, 2017 Popular Post Share Posted February 7, 2017 Time for a glass of wine. Nice NZ Pinot Noir. Homemade porchetta, caprese salad, goat cheese and some crackers 6 Link to comment Share on other sites More sharing options...
zeichen Posted February 7, 2017 Share Posted February 7, 2017 On 2/4/2017 at 4:36 PM, Michaelaway said: Chicken thighs, rubbed with spices, roasted with potato wedges, onions & fuk tong. I think the food is called sqaush. So I don't understand why you would write everything in English than use an english spelling of a thai word. Are you mentally challenged? Link to comment Share on other sites More sharing options...
Popular Post Michaelaway Posted February 7, 2017 Popular Post Share Posted February 7, 2017 1 hour ago, zeichen said: I think the food is called sqaush. So I don't understand why you would write everything in English than use an english spelling of a thai word. Are you mentally challenged? Hey, Bud. We're all entitled to our opinion. And, even though you couldn't be more wrong, there's no need to get your panties all sqaushed up. (I think) The food is called fuk tong, Thai for pumpkin. 4 Link to comment Share on other sites More sharing options...
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