=[ GM's Far East, Indian, and Moroccan Heat ]=

I am on a mission to crawl cuisine from the Far East and I'd love to see what other people fix ...

I set my OCD loose on loose leaf tea, then microbrews, then single lot coffee, and then curry dishes, and now it's going to be food from the other side of the Pacific ...

For one, I love thai chili peppers and other peppers typical to that region ... I bought a number of types of chili pepper plants that I'm growing this summer to improve my experience w/ all of this ...

Also, I love wontons and dumplings ... it's a thing for me, I guess, so I thought I'd get some reference material and get started this weekend ...



There are a lot of salad dishes that I like from over yonder as well, and part of my motivation is to widen my skill set on making dressings from scratch and to have a lot of salad generally speaking ...

The other night I got started ...



There was some sesame ginger dressing on this one, not homemade, and not as good as sesame oil and sriracha either ...

I was also missing scallions ...



It was still good.

Tonight I wanted to improve upon my last effort.

It began w/ a test ...



Concept. Approved.

Ready the bits ...



I laid the ingredients out in nice lines, but you can't tell because i got all jiggy with the scallion shreds and sriracha =)









I'm really happy to begin my crawl of this type of cuisine ... please feel free to hijack the thread for a while if you want to rock out with your santoku out ...

Who knows ... maybe I'll learn to appreciate sashimi before it's done ...

 

[The Hot Pepper]

Like Indian food, the #1 food in GB.
 
Mexican, yeah, we have our share of it. I'd say Italian/pizza is the biggest here. Most people grew up eating spaghetti, lasagna, and various pasta dishes, and pizza is huge here. I'd venture to say growing up, most people had Italian at least a couple times a week. 

 

[JayT]

I just watched Anthony Bourdain's No Reservations or Layover (can't remember which) Brooklyn edition.  They showed some amazing places that I had never heard of.  All different cuisines too.

 

[The Hot Pepper]

It may have been his last epsiode of NR. He did Brooklyn. 

 

[JayT]

You know what, it was his last episode.  I kept wondering the whole time if you had been to those places.

 

[The Hot Pepper]

I don't remember! Maybe one of them but not all. 

 

[zdecker]

So when are you thinking for this wing thing boss?

 
Maybe the next TD should just be wings?  You get a TD crown and a wing award! 

 

[grantmichaels]

mmm ... really starting to crave wings, now ....
 
i think, though, that i'll polish off these lemon-reaper shrimp in the air fryer - and have a nice po'boy ...
 
no tasty bonnet sauce, though - what to do ...
 
maybe i'll spike some mae ploy ...

 

[JoynersHotPeppers]

Made wife pickup some wings for tonight hahahah - Might use that bonnet sauce for them after frying them. 

 

[grantmichaels]

This is not indicative of the kind of Asian cuisine I'm intent upon learning to make, however ...

With a sammie's worth of DC Lemon-reaper tempura shrimp leftovers in the fridge, though, I felt inclined to take out the chili garlic sauce since these buns are so unassuming ...

I've never seen anything reheat like the air fryer does ...perfect.

Heat the shrimp alone, then make the sammie and throw back in there for another minute ...

I suppose the folks around w/ convection overs or microwaves have this in spades as well ... my microwave has the setting, but I've never used it ...

Anyways ...

Escher ...

Back in to get awesome ...

Fisted ...

Tasty little bit o' lunch. Happy to get 3x meals from 1 lb of shrimp from the Amish ...

 

[grantmichaels]

Normally I'm too lazy to post measurements ...
 
But, while reading buddy's KPS thread a minute ago I looked back up to see if there were measurements, because you can't really taste as you go doing the wok thing ...
 
This has prevented me from utilizing JHP's lead on the mongolian beef before, too ...
 
Same with some of filmost's posts ...
 
I'm lazy, probably the laziest around ... but I'm considering providing measurements for my Asian stuff, because I think it makes the dishes much more accessible ...
 
Anyone agree/disagree? ...

 

[The Hot Pepper]

Well yes it makes dishes more accessible. And it is necessary for baking. For cooking, it will invite more people to try it. You don't have to go as far as weights though. Things like "one medium onion" are fine. I find it important for anything with a sauce. But the meat, veg, etc. can be looser. Just my opinion. 
 
What is KPS?

 

[tctenten]

Kung pao shrimp

 

[grantmichaels]

Well yes it makes dishes more accessible. And it is necessary for baking. For cooking, it will invite more people to try it. You don't have to go as far as weights though. Things like "one medium onion" are fine. I find it important for anything with a sauce. But the meat, veg, etc. can be looser. Just my opinion. 
 
What is KPS?

 
Yeah, indeed, it's just for sauces/marinade etc ... good point.
 
I think I'll go out of my way to try to provide an actual recipe for marinade/sauce and see what effect it has ...
 
It's particularly important for high heat stuff ... where you can't really stop and taste what you are doing ...
 
Same for searing ... nice when someone gives you the minutes per side info, for sure ... can't see in the meat, so it really helps to have a ball park up front ...

 

[grantmichaels]

I like to buy the Asian equivalent of this book ...

Maybe @filmost will see this and let me know if there is one

 

[grantmichaels]

Have to start somewhere, I'm starting here:

 

[filmost]

I like to buy the Asian equivalent of this book ...

Maybe @filmost will see this and let me know if there is one

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Haha sorry bud, no clue about that one! But if you want a book about good n proper Japanese food then look up a "Washoku" on Amazon.

 

[grantmichaels]

HUPpity HUP ... aaaaaaaaand we're off - finally!

Going by smell ...

Trying a new rub ...

Beautiful looking pork (kurobuta) ... foul-scent-less ...

Marinading in the fridge, until much, much later ...

Until then ...

It's kind of good ...

 

[grantmichaels]

Can't believe they ficked up the Tapatalk UI/UX again ... now when you click a thread you participated in - it shows you page one ... their release manager needs to be fired.

Wasn't anticipating the device's pre-treatment cook to be w/ 2/3 water, so it took a little while to get up to temp for a somewhat excessive 50 min pressure cooking session ...

wonder if I should use hickory pellets or little strips of oak?

 

[grantmichaels]

Finally indo-press-mooking ...

Hope it's tasty, the Red Boat smell makes it hard to tell!

 

[grantmichaels]

I followed the instruction booklet's rec for 45 min at 15 psi, knowing it was overkill based on cooking entire 8 lb Boston butt's in the analog pressure cooker in an hour ...

I am used to grilling my pork tenderloin to death, anyways, and I wan't to eat w/ Danielle - who shake and baked her k. chops ...

When I went slice, it pretty much pulled ...

I reheated those RTE noodles w/ a little butter, and some toasted sesame seed ...

The flavor of the pork was really good, and it ate more tender than it appears if you are going by color in photographs alone ...

Ultimately I just mixed it up w/ a fork ...

It was good, but I wanted more ...

I added some additional toasted sesame seed and a drizzle of tasty sesame oil, splashed a little kikkoman on - and microwaved it for 30 sec on 80% ...

Awesome, all I'd want for additionally would be shredded raw scallion!

Next time I'd consider making a sauce by reducing the liquids left behind - ignore the wet wood, lol ...

Danielle's chops =)

Just found out this dive bar in a motel parking lot a mile away now serves bloody mary's starting at 10AM on Sunday's - and pajamas are welcome. Oh, and bacon!

#bi-winning