Photo of your dinner (Vol 3)
Discussion
Gandahar said:
The steak looks good, but the chips looked like they are rather soft and greasy? How did you cook them?
The method is a few posts above - oven roasted after a brief immersion in boiling water, then oil and flavours added post drain. I can assure, no grease at all, and no sogginess. 
Sure... all ingredients are shown in pic other than the Coriander. You could also add lemongrass to the mix if you wanted.
Put the curry paste, fresh garlic, fresh ginger and juice of a lime into a wok and heat. Also crack some black pepper into it. Once warm add two cans of coconut milk and then mix well to give the orange colour. Dice the spring onions and add.
Once the contents are settled, add sesame oil, soy sauce, juice of another lime and plenty of diced coriander. ( lemongrass stalk can sit in the mixure during all this if you use it. I slice each end off, remove a layer of husk and crush before adding ). You can add the bird eyes at this stage, or if your feeling brave scotch bonnets.
You can put peas, green beans or other veg into the mix at this stage too. Then just allow to settle. I sometimes prpeare this early, leave it for a few hours then come back and reheat it when i want to actually eat. Grey prawns go in at the last minute when the wok is hot and your ready to serve. You can also use chicken or any other meat for that matter, but prawns work well.
Put the curry paste, fresh garlic, fresh ginger and juice of a lime into a wok and heat. Also crack some black pepper into it. Once warm add two cans of coconut milk and then mix well to give the orange colour. Dice the spring onions and add.
Once the contents are settled, add sesame oil, soy sauce, juice of another lime and plenty of diced coriander. ( lemongrass stalk can sit in the mixure during all this if you use it. I slice each end off, remove a layer of husk and crush before adding ). You can add the bird eyes at this stage, or if your feeling brave scotch bonnets.
You can put peas, green beans or other veg into the mix at this stage too. Then just allow to settle. I sometimes prpeare this early, leave it for a few hours then come back and reheat it when i want to actually eat. Grey prawns go in at the last minute when the wok is hot and your ready to serve. You can also use chicken or any other meat for that matter, but prawns work well.
Dizeee said:
Sure... all ingredients are shown in pic other than the Coriander. You could also add lemongrass to the mix if you wanted.
Put the curry paste, fresh garlic, fresh ginger and juice of a lime into a wok and heat. Also crack some black pepper into it. Once warm add two cans of coconut milk and then mix well to give the orange colour. Dice the spring onions and add.
Once the contents are settled, add sesame oil, soy sauce, juice of another lime and plenty of diced coriander. ( lemongrass stalk can sit in the mixure during all this if you use it. I slice each end off, remove a layer of husk and crush before adding ). You can add the bird eyes at this stage, or if your feeling brave scotch bonnets.
You can put peas, green beans or other veg into the mix at this stage too. Then just allow to settle. I sometimes prpeare this early, leave it for a few hours then come back and reheat it when i want to actually eat. Grey prawns go in at the last minute when the wok is hot and your ready to serve. You can also use chicken or any other meat for that matter, but prawns work well.
Thank you. i'll make this forr lunch tomorrow i think.Put the curry paste, fresh garlic, fresh ginger and juice of a lime into a wok and heat. Also crack some black pepper into it. Once warm add two cans of coconut milk and then mix well to give the orange colour. Dice the spring onions and add.
Once the contents are settled, add sesame oil, soy sauce, juice of another lime and plenty of diced coriander. ( lemongrass stalk can sit in the mixure during all this if you use it. I slice each end off, remove a layer of husk and crush before adding ). You can add the bird eyes at this stage, or if your feeling brave scotch bonnets.
You can put peas, green beans or other veg into the mix at this stage too. Then just allow to settle. I sometimes prpeare this early, leave it for a few hours then come back and reheat it when i want to actually eat. Grey prawns go in at the last minute when the wok is hot and your ready to serve. You can also use chicken or any other meat for that matter, but prawns work well.
Tonight I'm doing a signature dish as I need to prepare a 20 min presentation for work. I'll be photoing and powerpointing so will transfer content cross when I can.
Rib eye beef with Dan can noodles and broth. Basically layers of sliced rare rib eye on a bed of noodles sitting on a broth of lime, lemon, garlic, ginger, chilli, spring onion, 5 spice, szechuan pepper, soy sauce and honey. It's pungent!
Rib eye beef with Dan can noodles and broth. Basically layers of sliced rare rib eye on a bed of noodles sitting on a broth of lime, lemon, garlic, ginger, chilli, spring onion, 5 spice, szechuan pepper, soy sauce and honey. It's pungent!
Dizeee said:
Sure... all ingredients are shown in pic other than the Coriander. You could also add lemongrass to the mix if you wanted.
Put the curry paste, fresh garlic, fresh ginger and juice of a lime into a wok and heat. Also crack some black pepper into it. Once warm add two cans of coconut milk and then mix well to give the orange colour. Dice the spring onions and add.
Once the contents are settled, add sesame oil, soy sauce, juice of another lime and plenty of diced coriander. ( lemongrass stalk can sit in the mixure during all this if you use it. I slice each end off, remove a layer of husk and crush before adding ). You can add the bird eyes at this stage, or if your feeling brave scotch bonnets.
You can put peas, green beans or other veg into the mix at this stage too. Then just allow to settle. I sometimes prpeare this early, leave it for a few hours then come back and reheat it when i want to actually eat. Grey prawns go in at the last minute when the wok is hot and your ready to serve. You can also use chicken or any other meat for that matter, but prawns work well.
Qq, why Indian curry paste with south east Asian ingredients...?Put the curry paste, fresh garlic, fresh ginger and juice of a lime into a wok and heat. Also crack some black pepper into it. Once warm add two cans of coconut milk and then mix well to give the orange colour. Dice the spring onions and add.
Once the contents are settled, add sesame oil, soy sauce, juice of another lime and plenty of diced coriander. ( lemongrass stalk can sit in the mixure during all this if you use it. I slice each end off, remove a layer of husk and crush before adding ). You can add the bird eyes at this stage, or if your feeling brave scotch bonnets.
You can put peas, green beans or other veg into the mix at this stage too. Then just allow to settle. I sometimes prpeare this early, leave it for a few hours then come back and reheat it when i want to actually eat. Grey prawns go in at the last minute when the wok is hot and your ready to serve. You can also use chicken or any other meat for that matter, but prawns work well.
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