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#201 ShowMeDaSauce

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Posted 10 July 2018 - 01:48 PM

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And that Arnaucho ended up being hotter than expected. Nothing really hot but hotter than serrano for sure. Maybe close to some Thai chilis and the burn was similar. Came on fast where as the mystery pepper comes on slow.

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#202 Rajun Gardener

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Posted 11 July 2018 - 09:48 PM

Going back to that Dan Dan, here's Gordon making a quick dish. He didn't add curry but it's close enough and he makes it look so easy.


#203 ShowMeDaSauce

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Posted 11 July 2018 - 11:14 PM

That is basically chicken chow fun. Ive never seen it made with curry but i have seen mei fun with curry. They call that Singapore Mei Fun or just Singapore noodles. Its made with the really thin rice noodles.

 

https://www.chinasic...gapore-mei-fun/

 

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Edited by ShowMeDaSauce, 11 July 2018 - 11:15 PM.


#204 Rajun Gardener

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Posted 12 July 2018 - 08:03 AM

I found a site with tons of sausage recipes, it has some Asian sausage recipes at the bottom of the page. Are any of these good?

 

http://lpoli.50webs....m#PORK SAUSAGES



#205 ShowMeDaSauce

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Posted 12 July 2018 - 08:40 AM

Ive only had Korean Sundae and Chinese sausages. Not a fan of the Korean blood sausage but the Chinese dry sweet sausage is pretty good. A Chinese bakery not far from me puts them in steamed/baked buns called Lap Cheung Bao. Ive also had it in a sticky rice wrapped in a leaf.

 

This one in your link sounds good http://lpoli.50webs....oza Sausage.pdf



#206 JoynersHotPeppers

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Posted 16 July 2018 - 08:25 PM

Trimmed a beef loin and used scraps to make a beef loin coconut curry.

 

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#207 Greyhound_Gourmet

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Posted 17 July 2018 - 02:49 PM

I found a site with tons of sausage recipes, it has some Asian sausage recipes at the bottom of the page. Are any of these good?

 

http://lpoli.50webs....m#PORK SAUSAGES

that website is awesome, gonna bookmark it :)



#208 Muckyai

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Posted 11 August 2018 - 07:09 PM

This is fudging it a bit but the closest thread for supper.

Baked red snapper with curry sauce and sliced goat pepper, sauteed amaranth and steamed bok choy from the garden.

Also have amaranth grain cooking in the rice cooker but was too peckish to wait for that to finish cooking.

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#209 Rajun Gardener

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Posted 27 August 2018 - 04:46 PM

I need some advise on Indian spices, I've been reading a few recipes calling for Kashmiri Red Chili Powder. Has anyone used it and what's the difference?

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#210 dragonsfire

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Posted 27 August 2018 - 05:05 PM

Their milder chilies that peak at jalapeño level.

This has been talked about before in another thread, do a search and see if it pops up.



#211 ShowMeDaSauce

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Posted 02 October 2018 - 04:57 PM

Chana masala with rotisserie chicken leg quarters and brown rice. Aleppo powder and a very tiny bit of ghost powder. Both from this years plants.

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#212 Rajun Gardener

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Posted 26 October 2018 - 01:35 PM

https://www.foodsafe...excessive-lead/

 

HOT CURRY POWDER & CURRY POWDER, BARAKA, 7.0 oz PLASTIC JAR
UPC CODES 822514265566 AND 822514265535 RESPECTIVELY

 

 

 

And some more: https://www.foodsafe...excessive-lead/



#213 Rajun Gardener

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Posted 07 November 2018 - 10:12 PM

I'm gonna have to try this sometime, it looks awesome.

 

The best quote was " At least half the happiness in my life comes from mouth pleasure".

 

Skip to the 4:40 mark 

https://youtu.be/eWLHxumMaR8?t=715



#214 The Hot Pepper

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Posted 07 November 2018 - 10:18 PM

You mean tasting? lol... yeah that would help when eating... ;)

 

Looks good.



#215 dragonsfire

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Posted 19 November 2018 - 10:56 AM

Ccoconut, Chickpea, Potato Vindaloo.

 

Chickpeas, Potatoes, Onions, Coconut shreads, Vindaloo powder, Meso, Chicken Stock.

 

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#216 dragonsfire

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Posted 01 January 2019 - 10:11 PM

Butter Curry Turkey Breast.

 

Onion

Pumpkin

Turkey

Carrot soup mix

Butter Curry Paste.

 

Fried up onion and pumpkin first.

 

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#217 dragonsfire

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Posted 09 January 2019 - 01:01 PM

Chickpea Potato Paneer Coconut Butter Curry.

 

Pressure Cooked Potatoes and Chickpeas that have been presoaked over night. Onions pan fried in coconut oil. Chicken Stock.

Paneer home made as well as the Butter Curry from the same batch I made long ago.

Habanero Powder Prime Spice.

 

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#218 Rajun Gardener

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Posted 06 April 2019 - 10:59 PM

Finally, I wrote down the recipe so go make it and let me know what you think. It's mind blowing freaking awesome!!

 
This dish is inspired by watching Mark Wiens visit to Sri Lanka eating crab curry. It looked so good I had to have it and so the journey began. I watched many videos, read recipes and researched till I knew the basic dish and then took it to another level.
 
I don't know what to call it except Addictive.
 
 
It all starts with seafood, any seafood you like. Today I used frozen gumbo crabs which means they're just small crabs, it gives the broth an excellent flavor. I've been using a frozen Paella seafood mix from the grocery store but today they had Little Neck clams so I tried those along with frozen snow crabs and fresh shrimp.
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I peeled the shrimp and used scissors to cut all the small crabs legs off and used that to make a stock. Just add water and bring to a boil then reduce to a very light simmer and cook for an hour then strain. Longer is better but I didn't plan ahead.
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Here's all the other ingredients.
2 carrots grated
about a thumb size piece of ginger chopped fine
1 medium onion chopped fine
about a 1.5" of cilantro stalks chopped fine. I cut off the ends and use the fresh stalks
1 medium sized tomato diced.
2-3 cloves of garlic finely chopped
 
I cleaned all the seafood and cracked the shells so the broth will penetrate the meat. The shrimp were deviened and the clams were rinsed and checked for dead ones. You can see the broth strained and it's about 2.5 cups.
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These are the seasonings and sauces you need, I'll explain when to add them as I go.
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I started with about 2 tbs of canola oil over medium high heat then added onions and carrots. Sweat those down a few minutes till soft and add the other veggies and cook till all of the liquid is evaporated. Then add 1 tsp of Garam Marsala and the yellow curry powder, stir to incorporate then add 1 tbs of the Tom Yum soup base and stir it in, it should look like this and the house will smell like an Indian kitchen!!
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Add the seafood stock and simmer over medium heat till reduced, this step is important to cook the veggies down and make the sauce thick without adding a thickening agent.
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This is what you're looking for, a nice thick almost paste texture. It should cover the pan in a few seconds after swiping the spoon across the pan. Be careful not to burn it or you'll have to start over after all this work.
 
Now add the coconut cream or you can use a can of coconut milk, both work equally well. Add that heaping spoon of hot pepper paste and 2 tbs of the Sambal. Stir it in with 2 cups of water and simmer on a low boil then add the seafood.
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Now is the time to start your noodles, I'm using this brand but any noodles will work. I try to find the smallest noodles I can at the Asian store. It's also good on white rice so cook what you like. The trick to make these noodles better is to cool them off after cooking with cold water and set them aside to dry out some so they suck that awesome broth in. Fresh noodles cook in a few minutes compared to dried so plan ahaed if you're using dried noodles.
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It should look like this when done and time to eat.
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Top off the plate with fresh cilantro, green onions and more Sambal. Yes there's noddles under there
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All that work to get to this point but it's worth it. You won't believe how good this is till you make it.
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I hope everyone tries this at least once and if you do you'll know what you've been missing.
 
 
 
Edited to add: 2-3 cloves of garlic finely chopped, add that with the other veggies.

Edited by Rajun Gardener, 07 April 2019 - 10:01 AM.


#219 Thegreenchilemonster

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Posted 07 April 2019 - 12:18 AM

That's my jam right there, RG! I'd dive head first into that plate!😀

#220 Greg H

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Posted 07 April 2019 - 09:55 AM

Absolutely awesome.  I'm definitely adding this one to the list to try on my own.


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