Awesome Job their 
food Curry Thread
- Thread starter dragonsfire
- Start date
Seafood curry was just kinda....ok....to me until i tried Indonesian styles like laksa. Thai green curry didnt quite do it for me. Still not really a fan of the asam style (sour) laksa. Its ok but i adore the regular. Thats rather odd because i love tom yum and tom kha.
Im saving some nice cod until after i can get to the market. I want to see if they got the Por Kwan pastes and im out of fresh noodles.
Im saving some nice cod until after i can get to the market. I want to see if they got the Por Kwan pastes and im out of fresh noodles.
This looks killer from scratch. Most Asian markets should have all this stuff. AND the tofu puffs are a must....its like a little tofu crouton made just for curry soups.
https://www.youtube.com/watch?v=cWtnFKFiB_0
https://www.youtube.com/watch?v=cWtnFKFiB_0
She didn't add much laksa to her laksa dish and her process of the seafood cooking is bunk. Who wants to cook a bowl at a time unless it's just one or two people eating and even then you won't get the flavor of adding it all and letting the whole pot get that flavor. That would work great if you used a hot pot. She didn't even strain her broth,what Asian does that? All of the seafood at once will make all the difference in flavor of that gravy/stock/broth.
Follow my recipe and don't add the curry or Marsala, instead add laksa paste and you'll be good. I also did add ground up dried shrimp to mine but it's good without it so I left it out thinking it might be a problem to find. We have it here locally and I've eaten dried shrimp all my life as a snack or just added to dishes for a shrimp taste. My grandfather used to dry them on a piece of tin and then filled up half a crawfish sack and beat it against the cinder block shed to knock the shells off. We grew up trawling so seafood was as common as any other meat.
I do need to pick up some fried tofu, it looks and sounds like a good idea to soak up that killer broth.
I think you should try this recipe once and then make changes, the curry is light and that makes a big difference compared to many of the videos and recipes out there.
I'm still on the hunt to make a good seafood broth with store bought products.
Friday I played with all types of products to make a broth and to my surprise they all taste relatively the same except the spicy crab paste is salty. I make my shrimp broth every time I buy shrimp to stock the freezer and like it condensed so my judgement is based on that. All of these were made with 1 cup of boiling water and a tsp of the product so it's not a real scientific way to judge them but close enough. I think they all have a place in the kitchen and can be swapped out for each other.
Here's what I bought to try.
Dried shredded shrimp
Bonito flakes
Follow my recipe and don't add the curry or Marsala, instead add laksa paste and you'll be good. I also did add ground up dried shrimp to mine but it's good without it so I left it out thinking it might be a problem to find. We have it here locally and I've eaten dried shrimp all my life as a snack or just added to dishes for a shrimp taste. My grandfather used to dry them on a piece of tin and then filled up half a crawfish sack and beat it against the cinder block shed to knock the shells off. We grew up trawling so seafood was as common as any other meat.
I do need to pick up some fried tofu, it looks and sounds like a good idea to soak up that killer broth.
I think you should try this recipe once and then make changes, the curry is light and that makes a big difference compared to many of the videos and recipes out there.
I'm still on the hunt to make a good seafood broth with store bought products.
Friday I played with all types of products to make a broth and to my surprise they all taste relatively the same except the spicy crab paste is salty. I make my shrimp broth every time I buy shrimp to stock the freezer and like it condensed so my judgement is based on that. All of these were made with 1 cup of boiling water and a tsp of the product so it's not a real scientific way to judge them but close enough. I think they all have a place in the kitchen and can be swapped out for each other.
Here's what I bought to try.
Dried shredded shrimp
Bonito flakes
One of my favorite seafood stocks is boiled shrimp heads and salt. I buy the whole head on fresh shrimp from the market, cut the heads off, then simmer those heads in water with salt for a solid hour or so. I strain off the broth, and use it for any kind of seafood soups. Simple, but with a very deep shrimp flavor.
Thegreenchilemonster said:
Same thing i do too. Always buy some with heads on. Save all shells if peeling raw shrimp.
That's what I do too, it's even better with fresh crab parts in it.
While researching about broths I came across this video where they used a whole jar of the crab paste in a Bun Rieu dish. I think it's one I'll have to try, it looks delicious.
https://www.youtube.com/watch?v=znDmnTQ38nU
Then I bought stuff to make Miso soup and all the directions say NOT to boil the seaweed but Maangchi boils it for 40 minutes so what's the deal?
https://www.youtube.com/watch?v=7txoB9qnKWs
While researching about broths I came across this video where they used a whole jar of the crab paste in a Bun Rieu dish. I think it's one I'll have to try, it looks delicious.
https://www.youtube.com/watch?v=znDmnTQ38nU
Then I bought stuff to make Miso soup and all the directions say NOT to boil the seaweed but Maangchi boils it for 40 minutes so what's the deal?
https://www.youtube.com/watch?v=7txoB9qnKWs
Kombu for dashi really should not be boiled. Soak the kombu for 12-24 hours in cold water. Bring the pot almost upto a boil and kill the heat. Remove the kombu. After that you can reheat with some dried sardines, bonito flakes ect.
When using the "tea bags" i bring water to a boil. Kill the heat. Wait a minute and add the dashi bag. Cover and let it steep. Works fine for stuff like Korean Jjaggae. Miso soup is more delicate.
When using the "tea bags" i bring water to a boil. Kill the heat. Wait a minute and add the dashi bag. Cover and let it steep. Works fine for stuff like Korean Jjaggae. Miso soup is more delicate.
Watching that Bun Rieu video gave me an idea....Add some of the oil from the crab paste to some LaoGanMa or homemade hot oil!!!!! I think im gunna need to see if i can make that crab/shrimp/paste mixture into some kind of balls or cakes for other soups too.
YES, those crab/shrimp/pork balls look like a good option for many soups/dishes. Hell, it would make some killer eggrolls too.
Also that tip on buying crab paste with the higher percentage in it, both of the ones I bought are low compared to her 60% coming in at 22 & 32%.
Pantai brand is pretty common at the better Asian markets around here.
This is the website for that video. http://seonkyounglongest.com/bun-rieu/
Crab Mixture
What im looking for is something a bit more "springy" like a Chinese fish ball so...
Run the pork and shrimp through a food processor first. Turn it into a paste before adding all the other stuff. Could even add some fish to the mix.
Classic Chinese fish balls are just fish turned into a "paste" like she did with the shrimp and then steamed/boiled. Commercial products might add things like tapioca or other starch for a binder.
Might have to make a fusion with or without fish added https://www.chinasichuanfood.com/how-to-make-fish-balls/
Crab Mixture
- 16 oz (1lb) lump crab meat or 3 dungeness crabs, steamed then picked crab meat
- ½ lb shrimp, chopped until pasty
- ½ lb ground pork
- 2 of 7oz jared crab paste with soya bean oil, drain oil, set aside for later use
- 2 tsp oil from the jared crab paste
- 3 eggs
- ½ tsp black pepper
What im looking for is something a bit more "springy" like a Chinese fish ball so...
Run the pork and shrimp through a food processor first. Turn it into a paste before adding all the other stuff. Could even add some fish to the mix.
Classic Chinese fish balls are just fish turned into a "paste" like she did with the shrimp and then steamed/boiled. Commercial products might add things like tapioca or other starch for a binder.
Might have to make a fusion with or without fish added https://www.chinasichuanfood.com/how-to-make-fish-balls/
Two nights of Butter Curry Chicken with a Vindaloo powder boost.
Rice cooked up with seaweed mix.
Rice cooked up with seaweed mix.
I made more of the seafood curry a few nights ago, this stuff is addicting.
This was adapted from a Mongolian meatball recipe i saw.
2 pounds ground beef, pork, chicken, turkey or lamb
3/4 cup Panko or breadcrumbs
2 eggs
1 tablespoon low sodium soy sauce
1 tablespoon fish sauce
1-2 tablespoons Thai red curry paste
1 tablespoon Shaoxing wine
1 tablespoon minced garlic
1 teaspoon minced ginger or a dash of ginger powder.
1 cup thinly-sliced green onions (4 green onions)
2-3 tablespoons chopped cilantro, culantro or laksa leaves
Combine all and let it rest for an hour in the fridge.
Form into balls using a heaping tbs as the measure.
Brown in the oven on parchment.
Thoughts
Depending on the meat used other pastes like yellow or even massaman might be better.
Not sure if the rice wine is really needed but i do like it with ground pork
One of the Thai basils might be tasty and use less cilantro flavors.
I may cook and freeze some just for adding to curry ramen.
Shallot instead of garlic.....yeah that sounds good.
Adjust curry flavor and heat as needed with a powder
For a laksa or Singapore style i may add some crab paste instead of the fish sauce to the ground beef. I need to see how the sodium compares first.
2 pounds ground beef, pork, chicken, turkey or lamb
3/4 cup Panko or breadcrumbs
2 eggs
1 tablespoon low sodium soy sauce
1 tablespoon fish sauce
1-2 tablespoons Thai red curry paste
1 tablespoon Shaoxing wine
1 tablespoon minced garlic
1 teaspoon minced ginger or a dash of ginger powder.
1 cup thinly-sliced green onions (4 green onions)
2-3 tablespoons chopped cilantro, culantro or laksa leaves
Combine all and let it rest for an hour in the fridge.
Form into balls using a heaping tbs as the measure.
Brown in the oven on parchment.
Thoughts
Depending on the meat used other pastes like yellow or even massaman might be better.
Not sure if the rice wine is really needed but i do like it with ground pork
One of the Thai basils might be tasty and use less cilantro flavors.
I may cook and freeze some just for adding to curry ramen.
Shallot instead of garlic.....yeah that sounds good.
Adjust curry flavor and heat as needed with a powder
For a laksa or Singapore style i may add some crab paste instead of the fish sauce to the ground beef. I need to see how the sodium compares first.
Vindaloo Chicken in Tomato Sauce.
Butter Curry Duck.
Sous Vide Cooked Duck, then slow cook in BC sauce.
Big Bomb peppers and a few others.
Turmeric brown rice.
Sous Vide Cooked Duck, then slow cook in BC sauce.
Big Bomb peppers and a few others.
Turmeric brown rice.