Recipe of the Day
- Started
- Last post
- 152 Responses
- detritus0
I cooked a drunken curry with fresh tumeric last night, an ingredient i've not used beforehand (dried stuff out of a pot, sure) and my hands have been yellow all day, despite having washed them umpteen times.
- Akagiyama1
How is such an important thread like this only at 25 posts???
Asian Ginger Chicken Soup
5-6 chicken thighs bone in, skin on
1 2-3 inch piece of ginger root smashed
1 large tomato, chopped medium
1 medium onion sliced thin
4 celery ribs sliced thin
1 tsp garlic chopped
1 bay leaf
2 large potatoes chopped medium
2-3 carrots sliced medium
1 tsp salt
1 tsp pepperIn a large pot, add all the ingredients EXCEPT CHICKEN. Over a medium-high flame cook until onions soften, adding a pinch of salt. (about 3-5 minutes).
Add chicken, then fill with water enough to cover chicken, cover and bring up to a boil. Immediately reduce heat to medium/medium low and simmer for approximately 1 hr 15 - 1 hr 30 minutes.
Remove skin from chicken and enjoy.
- Alternate: get rid of the tomato, onion, bayleaf - add corn and creamed corn. Shred the chicken. Add lots more pepper.inteliboy
- srhadden1
URAP URAP
Indonesian spicy coconut vegetable dish, make it as spicy or sweet as you want.
You can pretty much mix the spicy coconut with any vegetables you like.Ingredients:
8 oz fresh green beans
8 oz bean sprouts
4 carrots
1 can bamboo shoots
small cabbage
1 cup fresh grated coconut
1 small onion, finely chopped
1 tsp chilli sauce (sambal ulek)
1 tsp salt
2 tbsp lime juiceWash bean sprouts, pinching of any brown tail.
Pour boiling water over bean sprouts, then rinse under cold water tap.
Drain well.String beans and cut diagonally or bite-size lengths and cook in lightly salted water until just tender. Beans should still be crisp to bite.
Scrub carrot and cut into thin strips, cook until tender. Drain well.
Slice cabbage, discard the center stem.
Blanch in boiling salted water for a minute or two, until tender but not limp. Drain and refresh with cold water.
Cut bamboo shoots into strips the same size as the beans.
Place fresh grated coconut into a bowl, add onion, chili sauce, salt, lime juice and the shrimp paste which has been grilled for a few minutes, or heated in a dry frying pan.
Mix thoroughly together.
Sprinkle this grated coconut mixture over vegetables, reserving some to garnish the dish when served.Put vegetables in a steamer and steam for 5-8 minutes.
Put the steamed vegetables to a serving dish/platter and sprinkle with reserved grated coconut mixture.
Use as an accompaniment to a meal, or as a salad by itself.
- shapesalad0
I think Simon has competition, big... competition:
- robotron3k-3
This.
- No-bake is for liberals.deadsperm
- does anyone actually bake cheesecake? like, ever?scruffics
- Someone hasn't heard of pickles....robotron3k
- dont play me like a fool, cheesecakecannonball1978
- i_monk0
I can't stand this guy but it's the only decent donair vid online.
- utopian0
- damn this lady has a lot of views. and the comments are not even vicious like I expected. that said, this is disgusting.sarahfailin
- i can imagine the sound of stirring bologna salad would be soothing to the asmr crowdsarahfailin
- Nairn0
The bumping of https://www.qbn.com/topics/41019…
made me want to post this, which I did at the weekend.It's sort of a somewhat-refined "THROW ALL THE SHIT IN THE MARINADE!!!1one" recipe, but came out pretty good.
—
Turmeric-ish Chicken marinade, for BBQing
—
Chicken thighs: 12 or so, depending upon size. Skinless or not, your call.
Lemon Juice, at least one fruit, Lime too if you're going crazy.
Olive oil: Just over the amount of liquid as above, doubling it
Fresh Ginger: An inch-worth, peeled, chopped and smashed to a mush
Garlic: Half a bulb, chopped and smashed to a mush
Turmeric powder: generous teaspoon, add more for colour. Too much and it'll taste weird.
Cumin powder: teaspoon
Dried Kashmiri Chili: deseeded and ground up - about a teaspoon
(- if you want it spicy, keep in the seeds)
Paprika: 1 teaspoon
(- I need to try some Sweet smoked Spanish Paprika with this.. might be overpowering, though)
Turkish Pepper Flakes ('Aleppo Pepper'): 1 loaded teaspoon
Dark unrefined sugar (like muscovado or molasses): Generous teaspoon (if only normal sugar, half as much)
Salt: Maldon or othersuch flaked, a heavy sprinkling
Fresh Ground Pepper: a half teaspoon or so.—
All the measurements above are approximate, but inwardly-proportional - I think one should make more marinade than necessary - you can always shake off excess before cooking. What harm can more marinade do?
Marinade for at least an hour or two, preferably a few hours. Longer if you have skin on.
The aim is to make something colourful and flavoursome with a bit of spice and a bit of earthy turmeric, but with a citrus zing. Colour-wise it's a battle between turmeric and the paprika, yellow and red. Deep orange-yellow's what's to aim for, but if it comes out a bit more red, so fuck? The Pepper Flakes are largely irrelevant taste-wise (they're outcompeted by the Kashmiri Chili and the Paprika powder), but they lend a nice granularity to the chicken coating and are morsels of specific taste to savour.
Salt's important in marinades and BBQ, so don't go light on it - if you can be bothered, salt down the meat shortly before mixing it all up in a marinade. The meat needs the salt as much as the marinade.
The sugar's less to add sweetness (although it is a little bit, to balance the salt and turmeric) - hence reducing the amount if you only have sweet refined sugar, but more so to add something to add caramelization and encourage the maillard effect, binding the marinade to flesh. Unrefined sugars have a rich taste profile all of their own, so are better than refined sugars, if you can.
—
BBQ, flipping fairly frequently 'til there's some nice dark burnt bits.
- Nairn0
- I’d do this so fast except that I’d never deep fry something in my own kitchen.monospaced
- shapesalad1
Pour the tomato sauce on your table!