Jump to content

Show me your Dish


Recommended Posts

  On 9/26/2021 at 3:10 AM, Lowseasonlover said:

My wife takes good care of me, she made me a load of Pate yesterday should last me a few days,

Liver and Bacon with Red Wine,

215978671_10160132727206874_1744708031398223903_n.jpg

Expand  

Would go very well in a banh-mi, one of my favourite snack foods if done properly with pate, bbq pulled pork, hoisin sauce and pickled vegetables.

nuoc-sot-banh-mi-kep-thit.jpg

  • Like 8
  On 9/27/2021 at 2:27 AM, KaptainRob said:

Would go very well in a banh-mi, one of my favourite snack foods if done properly with pate, bbq pulled pork, hoisin sauce and pickled vegetables.

nuoc-sot-banh-mi-kep-thit.jpg

Expand  

I'll keep that in mind I like pulled pork

  • Like 1
  On 9/27/2021 at 2:27 AM, KaptainRob said:

Would go very well in a banh-mi, one of my favourite snack foods if done properly with pate, bbq pulled pork, hoisin sauce and pickled vegetables.

https://blog.backpackerdeals.com/wp-content/uploads/2019/04/nuoc-sot-banh-mi-kep-thit.jpg

Expand  

Lovely…with lots of coriander/cilantro and fresh chilis for me!

  • Like 3
  On 9/23/2021 at 12:08 PM, Faraday said:

That looks delicious, SG.

How do you make the Lemon Butter sauce?

Expand  

Thank you, Faraday :)

Let’s see… I take two lemons, take out the juice and keep it. Then take out the pulp and add a little salt. Marinate the chicken in it for three or four hours.

When you are ready to bake, put butter all on the waxy paper on the baking tray. Pour on the lemon juice you are keeping. You can add some spice if you want.

Next, put cheese in the wrap with the chicken at the start time or half time baking. It will also melt into the sauce.

  • Like 2
  • Thanks 1
  On 9/29/2021 at 1:32 AM, spicy_girl said:

Thank you, Faraday :)

Let’s see… I take two lemons, take out the juice and keep it. Then take out the pulp and add a little salt. Marinate the chicken in it for three or four hours.

When you are ready to bake, put butter all on the waxy paper on the baking tray. Pour on the lemon juice you are keeping. You can add some spice if you want.

Next, put cheese in the wrap with the chicken at the start time or half time baking. It will also melt into the sauce.

Expand  

Marinated in lemon juice the chicken will already be partially 'cooked' and not take long in the oven, maybe 15 or 20 minutes?

  • Like 3
  On 9/23/2021 at 4:22 PM, Marc26 said:

You seem to like a lot of different type of ethnic foods,  how did you start to like them so much?

Expand  

I think travelling. My first trip was Phuket after college. I loved the Thai food, and then I am thinking about other countries foods. In my hometown we don’t have the international food. For us, ethnic equals from a different part of Indonesia.

I tried Mexican food first time in the Philippines, Italian food (spaghetti bolognaise) first time in Japan, English breakfast first time in Thailand. Now I like to try all types :)

  • Like 2
  On 9/29/2021 at 1:45 AM, spicy_girl said:

I think travelling. My first trip was Phuket after college. I loved the Thai food, and then I am thinking about other countries foods. In my hometown we don’t have the international food. For us, ethnic equals from a different part of Indonesia.

I tried Mexican food first time in the Philippines, Italian food (spaghetti bolognaise) first time in Japan, English breakfast first time in Thailand. Now I like to try all types :)

Expand  

Good on you 

Great attitude to have 

  • Like 1
  • Thanks 1
  On 9/29/2021 at 1:42 AM, KaptainRob said:

Marinated in lemon juice the chicken will already be partially 'cooked' and not take long in the oven, maybe 15 or 20 minutes?

Expand  

Yes @KaptainRobthat’s right. I’m always nervous about too much salt or overcooking. So I’m checking it a lot.

  • Like 1
  On 9/29/2021 at 1:57 AM, spicy_girl said:

Yes @KaptainRobthat’s right. I’m always nervous about too much salt or overcooking. So I’m checking it a lot.

Expand  

My wife, obviously Asian, is very sensitive to foods being too salty 

Her best friend is a Thai chef and he said he doesn't really like western food because it is too salty 

Unfortunately I love salt   😞

  • Like 1
  • Haha 1
  On 9/29/2021 at 1:32 AM, spicy_girl said:

When you are ready to bake, put butter all on the waxy paper on the baking tray.

Expand  

Do you mean parchment paper? I see wax paper coming to a bad end in the oven as its wax coated whereas parchment or baking paper is coated with silicon.

  • Like 1
  • Thanks 1
  On 9/29/2021 at 2:04 AM, El_Trauco said:

Do you mean parchment paper? I see wax paper coming to a bad end in the oven as its wax coated whereas parchment or baking paper is coated with silicon.

Expand  

Maybe, yes. We call it “baking paper” but I know that maybe isn’t right.

  • Like 2
  On 9/29/2021 at 2:03 AM, Marc26 said:

My wife, obviously Asian, is very sensitive to foods being too salty 

Her best friend is a Thai chef and he said he doesn't really like western food because it is too salty 

Unfortunately I love salt   😞

Expand  

The good thing about salt is you can always add it after cooking.  Many Thai cooks add too much salt and sugar.  Ao's best friend must be a good chef, perhaps one of the few who likes to balance Thai cooking correctly?

I always under-salt, especially if using something like bacon, cheese and butter which probably contain enough anyway.

  • Like 3
  On 9/29/2021 at 2:03 AM, Marc26 said:

My wife, obviously Asian, is very sensitive to foods being too salty 

Expand  

What parallel universe do you live in? Asian food (sushi excepted) is almost the definition of too salty. I mean there are fish sauce refineries all over east Asia.

  • Like 2
  On 9/29/2021 at 2:23 AM, KaptainRob said:

Where does your salmon come from?  Not Norway I trust.  Locally farmed or US, Aus, NZ perhaps?

Expand  

Chile 😊

That’s a good question. Now I think about other foods I buy here..

Beef and lamb from Australia

Chicken, pork and squids local

Shrimps from Myanmar and Vietnam

Tomatoes from China

Bananas from Ecuador

  • Like 1
  • Thanks 1
  On 9/29/2021 at 2:36 AM, JamesE said:

What parallel universe do you live in? Asian food (sushi excepted) is almost the definition of too salty. I mean there are fish sauce refineries all over east Asia.

Expand  

You should re-read what I actually wrote

I wrote that my wife is OBVIOUSLY Asian, and that SHE is sensitive to salt

I made no comment on the food or the salt in the food

  • Like 1
  On 9/29/2021 at 2:13 AM, KaptainRob said:

The good thing about salt is you can always add it after cooking.  Many Thai cooks add too much salt and sugar.  Ao's best friend must be a good chef, perhaps one of the few who likes to balance Thai cooking correctly?

I always under-salt, especially if using something like bacon, cheese and butter which probably contain enough anyway.

Expand  

The chef comments wasn't that western food was too salty, but that all they relied on was salt

So basically what you are saying, about balance

  • Like 1
  On 9/29/2021 at 2:38 AM, spicy_girl said:

Chile 😊

That’s a good question. Now I think about other foods I buy here..

Beef and lamb from Australia

Chicken, pork and squids local

Shrimps from Myanmar and Vietnam

Tomatoes from China

Bananas from Ecuador

Expand  

We don't realize how spoiled we are in some Western countries, where everything you mentioned, is within driving distance to our plate

So all of that is mostly local, especially if you buy organic

  • Like 2
  On 9/29/2021 at 2:46 AM, KaptainRob said:

Ok, Chilean salmon ok, wish we could get other than Norwegian here. 

Expand  

Norway salmon looks pretty but is not good for baking. I always use the Chile salmon. I love Norway people, their salmon, not so much 🤣

  • Like 2

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×
×
  • Create New...

Important Information

By posting on Thaiger Talk you agree to the Terms of Use