food Sensual cooking with Grass Snake and friends
- Thread starter Grass Snake
- Start date
You are going to have the best ... THA BEST smellz ... the smells are going, I'm telling you, the smells are going to be YUUUUGELY appetizing!
Funny I went outside and I can smell the food better out there. Guess my exhaust fan is doing a good job.
You must be mistaken. Thats Tomato bro. How much you been drinking sir?Scoville DeVille said:
Scoville DeVille said:
haha, wrong person - that's mater!
You know you've had to much whiskey when tin foil looks like a wheelbarrow. 
Scoville DeVille said:I don't care.
You shouldn't - cheers!
LOL You've been put on a "Sensual" probation period.Scoville DeVille said:Oh f**k me.
Jesus H Christ.
How friggen embarrassing. Sorry dude.
It still looks delicious.
I don't care.
Sounds handy. 
Think the Cinnamon stick was over-powering in this dish. Does this sound normal? Maybe I should have used bark instead of the stick??????
- 5 garlic cloves, peeled
- 4 -5 long red chilies, trimmed
- 2 lemongrass, stalks trimmed, outer leaves removed and sliced (I used lemon zest)
- 5 cm piece fresh gingerroot, peeled and chopped
- 4 shallots, peeled and chopped (I just used more onion)
- 1 teaspoon ground turmeric
- 2 tablespoons oil
For curry
- 800 g chicken thighs, cut into bite sized pieces
- 1 tablespoon oil
- 1 teaspoon ground turmeric
- 2 onions, peeled and thinly sliced
- 4 kaffir lime leaves (I skipped this)
- 1 cinnamon stick
- 3 star anise
- 400 ml light coconut milk
- 100 ml chicken stock
- 1 teaspoon palm sugar (or soft brown sugar)
- 2 tablespoons light soy sauce
- 2 tablespoons fish sauce (I skipped this)
Interesting ...
Cinnamon is a strong taste, for sure, but perhaps also at play is all of the other big flavors that you opted out of (fish sauce, kaffir lime leaves, and lemongrass) ...
Those are like the holy trinity type things that comprise Thai ... fish sauce, kaffir, lemongrass, thai basil, and like galangal ... well, and shrimp paste ...
Still sounds really good, though ... just perhaps more like Middle Eastern cuisine, perhaps ...
Sound about right? ...
Cinnamon is a strong taste, for sure, but perhaps also at play is all of the other big flavors that you opted out of (fish sauce, kaffir lime leaves, and lemongrass) ...
Those are like the holy trinity type things that comprise Thai ... fish sauce, kaffir, lemongrass, thai basil, and like galangal ... well, and shrimp paste ...
Still sounds really good, though ... just perhaps more like Middle Eastern cuisine, perhaps ...
Sound about right? ...
Your probably right, without those key ingredients, it throws off the balance of things, I suppose. No matter how prepared I try to be, every recipe calls for something new I don't have, I just try to make the best of it, sometimes it works out, sometimes not.
Where's the sensual curry?
All gone for now. Going to some Indian restaurants later this week for inspiration.
You said you made Malaysian curry. Totally different from Indian. But since you mentioned it check out beef rendang. One of my fave dishes of all time. On the top 10 as it were.
My intentions first were to make Indian curry but somehow got side tracked, but it was good practice making the Malaysian curry. I just can't cook Indian with out something to compare too, the Malaysian curry was an example of that. I f**Ked that up.
I'll look for Rendang
I'll look for Rendang