Recipe of the Day
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- BuddhaHat0
I've done all of these, they're all awesome:
Thai Basil Chicken
Crispy Ginger Beef
Vietnamese Pork Belly Braised in Coconut (you don't have to add the eggs)
http://www.sbs.com.au/food/recip…Spicy and Sour Shredded Potato
http://www.chinasichuanfood.com/…
Garlic Cucumber
Bolognese sauce from Ferran Adria's cookbook
- i hate when recipes use weight instead of volume (bolognese). good one thoughGnash
- It makes more sense and is more accurate to measure non-liquids by weight. Stop being so fucking precious, and go buy kitchen scales. They're cheap.Continuity
- yes, chef! :)Gnash
- North American vs European sensibilities. Though I'll admit by weight is the key to repeatability.ETM
- srhadden1
URAP URAP
Indonesian spicy coconut vegetable dish, make it as spicy or sweet as you want.
You can pretty much mix the spicy coconut with any vegetables you like.
Ingredients:
8 oz fresh green beans
8 oz bean sprouts
4 carrots
1 can bamboo shoots
small cabbage
1 cup fresh grated coconut
1 small onion, finely chopped
1 tsp chilli sauce (sambal ulek)
1 tsp salt
2 tbsp lime juiceWash bean sprouts, pinching of any brown tail.
Pour boiling water over bean sprouts, then rinse under cold water tap.
Drain well.String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.
Scrub carrot and cut into thin strips, cook until tender. Drain well.
Slice cabbage, discard the center stem.
Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.
Cut bamboo shoots into strips the same size as the beans.
Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan.
Mix thoroughly together.
Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.Put vegetables in a steamer and steam for 5-8 minutes.
Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture.
Use as an accompaniment to a meal, or as a salad by itself.
- Akagiyama1
How is such an important thread like this only at 25 posts???
Asian Ginger Chicken Soup
5-6 chicken thighs bone in, skin on
1 2-3 inch piece of ginger root smashed
1 large tomato, chopped medium
1 medium onion sliced thin
4 celery ribs sliced thin
1 tsp garlic chopped
1 bay leaf
2 large potatoes chopped medium
2-3 carrots sliced medium
1 tsp salt
1 tsp pepperIn a large pot, add all the ingredients EXCEPT CHICKEN. Over a medium-high flame cook until onions soften, adding a pinch of salt. (about 3-5 minutes).
Add chicken, then fill with water enough to cover chicken, cover and bring up to a boil. Immediately reduce heat to medium/medium low and simmer for approximately 1 hr 15 - 1 hr 30 minutes.
Remove skin from chicken and enjoy.
- Alternate: get rid of the tomato, onion, bayleaf - add corn and creamed corn. Shred the chicken. Add lots more pepper.inteliboy
- Ianbolton0
How to make Gnocchi
http://luckypeach.com/how-to-mak…
- maquito2
Capicolla
Mi grandmother called it "Coppa", but I learned from the internetz it's more commonly named Capicolla, or Capocollo.
Ingredients:
Pork shoulder
Salt
Cayenne Pepper
Paprika
Cord
Paper4 days cold stored in salt, a lot of salt... covered in. It may release liquid. Throw away liquid, put more salt... fridge (repeat).
Day 4: remove salt. Clean with water. Mix up Pepper, Paprika, and rub it wildly. Punch it and make it absorb all that spice. Make sure it's all covered up in the red hot mix.
Tie up - you may use different techniques, google it. Cover in paper, tie up again. Make some holes for it to breathe, and hang in a fresh, cold place. Do not fridge. We don't want more humidity outside than inside the meat, it may cause mold. Write down the date you hanged it, trust me. Wait 1 month. If it causes mold, rinse it out with a wet piece of paper. Aaaand Pronto!
- Curious, I looked up for recipes and there's a wide variety of different ingredients and timings fyi... This one works, I can tell you.maquito
- Fuck me, that's brave! I love Lonza/Lomo, which is similar to this I reckon - Might have to give it a go sometime. End result looks delicious - good job, M!detritus
- Tks detritus!! Give it a try, share some pics!maquito
- what cut of meat?Gnash
- pork shouldermonospaced
- lol, how'd i miss that in the list. derpGnash
- scarabin1
legit af tortilla
- ETM3
We make this one a few times a month in our household...
Thai Red Curry and Peanut Chicken
https://www.recipeswithease.com/…
- Nice, it's red curry with peanut then it's called Panang...********
- Don't mean to be penangtic********
- Yes, but a true panang wouldn't use peanut butter like us North Americans do. Would it?ETM
- No but it's still more like a panang, saying red curry with peanut sounds retarded********
- But also tasty********
- But, panang has ground peanuts as part of the actual curry paste. So still a difference.ETM
- Yes.********
- http://www.reactiong…ETM
- Glad we got that sorted********
- Nice, it's red curry with peanut then it's called Panang...
- PonyBoy-5
*bump
- scarabin2
i recently got a food processor and just made some dank-ass mayo using eggs from my hens after watching this video from gordon ramsay.
basically, you just do a couple lines then dance around like you have to pee your pants. then run 3 egg yolks in the processor (i read elsewhere that a splash of cold water at this stage helps emulsification so i did that), then SLOWLY drizzle in a cup of a neutral-tasting oil while the processor does its thing. add the juice of 1-2 lemons, salt and a spoonful of good mustard and boom. you just made mayo. i added a few cloves of garlic as well, 'cause that's how i do.
now go impress your friends
- Once the garlic is in there, isn't it now an aioli?ETM
- huh. you're right. i made an aioli instead. even used olive oil 'cause that's what i hadscarabin
- True alioli is made using only garlic and oil (its name is literally ‘garlic and oil' in catalan), and emulsifying without egg (which is hard work).sr_rosa
- pango2
You guys need to try this.
especially you scarabin since you have unlimited access to your chicken's unborn child.
"Steamed Egg (Chawan Mushi)"
http://allrecipes.com/recipe/722…
- detritus2
Apologies for the Imgur regurgitation (some of us feel shame about posting shit from Imgur...) but I've literally never thought about cooking steak this way:
https://cookingwithyusen.com/201…
WHY do I look at recipes when I'm hungry, WHY?!
- HijoDMaite4
If you make an effort to learn the properties of cooking such as the ratio of fats to acids and the combinations of spices and herbs. You will be able to experiment and never need a recipe again.
http://www.thechoppingblock.com/…
As an example I make the most fantastic chicken breast on a pan using skin side down, (1st fat) on evoo, flip once add herbs and lots of salt, then when almost done splash pan full of rice vinegar, (Acid) then throw butter in pan, (2nd fat) start basting chicken with liquid and then you have nicely cooked breast and sauce to go on top. 2:1 ratio fat to acid for meats.
- detritus0
I cooked a drunken curry with fresh tumeric last night, an ingredient i've not used beforehand (dried stuff out of a pot, sure) and my hands have been yellow all day, despite having washed them umpteen times.
