Keema is pretty wide open, basically any ground, mince meat as that is literally what it means in Hindi . Keema= Ground/minced meat. That being said you would probably only ever see it made with beef in India if you were in Kerala . I got the general outlines of my dish from a friend who comes from there, mine is no where as good as hers though.
food What was the last spicy meal you cooked?
- Thread starter The Hot Pepper
- Start date
Today's meal is pork and kimchi stirfry. Pretty basic one, just pork loin, kimchi, carrot and onion. I might toss in a little extra cabbage too.
Marinade for pork (its enough for almost 2lbs)
4tbs of sweet sake aka mirin
1tbs reduced sodium soy sauce
1-2tbs Korean pepper paste (medium hot and sweeter)
1tbs Korean pepper flakes
1tbs minced garlic or half tbs granulated
1/2tsp black pepper
1/2tsp ginger powder or a tsp of grated
1tsp onion powder
Add just enough marinade to "wet" the pork. Save remainder for the stirfry. Marinate for at least an hour.
You can add a little oyster sauce while stirfrying
I like mine kinda sweet to help balance out the sour kimchi. I add sugar, rice syrup or honey to taste near the end. Brown sugar works pretty good too.
Im going with Jasmine rice today because i feel like Jasmine rice.
And....you guessed it....gunna have to wait on pics. Besides it wont technically be the last spicy meal i cooked until after its cooked right?
Marinade for pork (its enough for almost 2lbs)
4tbs of sweet sake aka mirin
1tbs reduced sodium soy sauce
1-2tbs Korean pepper paste (medium hot and sweeter)
1tbs Korean pepper flakes
1tbs minced garlic or half tbs granulated
1/2tsp black pepper
1/2tsp ginger powder or a tsp of grated
1tsp onion powder
Add just enough marinade to "wet" the pork. Save remainder for the stirfry. Marinate for at least an hour.
You can add a little oyster sauce while stirfrying
I like mine kinda sweet to help balance out the sour kimchi. I add sugar, rice syrup or honey to taste near the end. Brown sugar works pretty good too.
Im going with Jasmine rice today because i feel like Jasmine rice.
And....you guessed it....gunna have to wait on pics. Besides it wont technically be the last spicy meal i cooked until after its cooked right?
Yum 
looks good
looks good
Grabbed a roasting chicken. Found some rub i had made a while back and had a brain storm!!!
What if........i added some of the lemon drop powder i made from hot sauce tailings, ginger powder and a tad more sugar.
So i rubbed the chicken down with Japanese sesame oil and gave it a good coating of the rub. Got out my beer can chicken stand. Filled it with ginger ale and some rub. Preheated the oven to 375F and chucked her in.
This is gunna be good, it smells awesome..
I might have to add some of that lemon drop powder to a citrus vinaigrette and see how it turns out. Sounds kinda good.
EDIT:
About 30min to go
What if........i added some of the lemon drop powder i made from hot sauce tailings, ginger powder and a tad more sugar.
So i rubbed the chicken down with Japanese sesame oil and gave it a good coating of the rub. Got out my beer can chicken stand. Filled it with ginger ale and some rub. Preheated the oven to 375F and chucked her in.
This is gunna be good, it smells awesome.
.I might have to add some of that lemon drop powder to a citrus vinaigrette and see how it turns out. Sounds kinda good.
EDIT:
About 30min to go
Let it rest for a few minutes Internal temp was about 165F right out of the oven.
Turned out very nice and tender. Served with a Italian dressing i doctored up with a little white balsamic vinegar. The hint of sweetness paired well with the chicken. It was slightly spicier than expected.
Turned out very nice and tender. Served with a Italian dressing i doctored up with a little white balsamic vinegar. The hint of sweetness paired well with the chicken. It was slightly spicier than expected.
Char Siu over rice with Kimchi dumplings. The Char sui was warmed up with some Mae Ploy sweet chili sauce and some hoisin sauce. The dumpling dipping sauce has some gochu added.
.
Awesome char siu from Wei Hongs Bakery and BBQ i bought yesterday for this dish
Awesome char siu from Wei Hongs Bakery and BBQ i bought yesterday for this dish
DOPE AF!
This place is in the heart of our China town. The bakery offers 3 meats. Roast duck, chicken feet and roast pork. Its also the ONLY damn place in town you can buy moon cakes and sweet lotus paste buns after lunar new year. He makes pork buns in house either with char siu or Chinese sausage.
https://www.google.com/maps/@38.6722557,-90.3375279,3a,75y,180h,90.96t/data=!3m6!1e1!3m4!1ssYLzhNvMs48mh56ANAWUdA!2e0!7i13312!8i6656
Look at the pictures. Its awesome and as authentic as it get in STL. The restaurant next door has been rated as the best Dim Sum a few times by the local food magazine.
https://www.yelp.com/biz/wei-hong-bakery-saint-louis?osq=Chinese+Bakery
https://www.google.com/maps/@38.6722557,-90.3375279,3a,75y,180h,90.96t/data=!3m6!1e1!3m4!1ssYLzhNvMs48mh56ANAWUdA!2e0!7i13312!8i6656
Look at the pictures. Its awesome and as authentic as it get in STL. The restaurant next door has been rated as the best Dim Sum a few times by the local food magazine.
https://www.yelp.com/biz/wei-hong-bakery-saint-louis?osq=Chinese+Bakery
BBQ Shrimp and Roasted Veggies
You make that or is that a restaurant???? DOPE!
Made it, and ate it.
Thread is "Last Spicy Meal You Cooked"!
I do admit I cheated and bought the bread though.
Thread is "Last Spicy Meal You Cooked"!
I do admit I cheated and bought the bread though.
Take it as a compliment, it looked pro.
The last time I had any of these, this was the way it was suggested I use them for the first time. My friend geonerd, who knows EVERYTHING about germinating superhots, was kind enough to mail me a sampler of pods-n-powders-n-seeds last week. I haven't hung a lip over an aji Amarillo in over 15 years. This is gonna be good!
First two lucky imbibers have dibs on the pod halves (placentas intact-minus-seeds
)
First two lucky imbibers have dibs on the pod halves (placentas intact-minus-seeds
)