Looking for Asian/foerign foods

[RagnarMan]

Keema rice is nice if done the correct way (Indian way) but my favourite rice would have to be Singapore fried rice extra spicy and no prawns

im not a fan of prawns, but im deffo gonna give it a try ahha man i have so many things to try now

 

[RagnarMan]

Monosodium glutamate is key, in Asian food

is that just msg?

 

[pabloescaban]

is that just msg?

Yes, you can get it in any Asian or Chinese supermarket, some mainstream supermarkets do little tubs of it under the name Knorr season-all, its in the salt and pepper, vinegar and other condiments aisle

 

[RagnarMan]

Yes, you can get it in any Asian or Chinese supermarket, some mainstream supermarkets do little tubs of it under the name Knorr season-all, its in the salt and pepper, vinegar and other condiments aisle

i heard its highly addictive though is that true and its bad for you isn't it?

 

[pabloescaban]

i heard its highly addictive though is that true and its bad for you isn't it?

It's not addictive, well no more addictive than salt or anything else along those lines.
The jury's out on whether it's bad for you, I suppose having it for every meal isn't gonna do you any favours but a few times a week won't do any harm, you only use a pinch, not spoonfuls

 

[RagnarMan]

It's not addictive, well no more addictive than salt or anything else along those lines.
The jury's out on whether it's bad for you, I suppose having it for every meal isn't gonna do you any favours but a few times a week won't do any harm, you only use a pinch, not spoonfuls

i suppose the same applies to anything though really doesn't it even the healthies foods can become trouble if you consume more than you should

 

[pabloescaban]

i suppose the same applies to anything though really doesn't it even the healthies foods can become trouble if you consume more than you should

Oh yes, a mate of mine ate so much salad, he had lettuce growing out of the top of his head, it was just the tip of the iceberg

 

[glowinthedark]

Looking to start cooking, Asian and other foods from around the world

Does anyone have any suggestions or recepies

I'm really enjoying ramen and dumplings etc, also tried a Russian strew the other day was beautiful!

Try the curry secret on fb lots of curry recipes and links to other sites.

 

[pabloescaban]

I posted three replies to this thread in September and all three have been deleted.
@RagnarMan quoted one in post #16 but there were others, all related to rice/Asian food.
Why were they removed?

 

[HiTecK]

I posted three replies to this thread in September and all three have been deleted.
@RagnarMan quoted one in post #16 but there were others, all related to rice/Asian food.
Why were they removed?

They should be showing for you now?

I'm not entirely sure why they were deleted looking at them. I'll update you later. Likely a mistake.

 

[pabloescaban]

Yes they're all there, thanks, I didn't know how many I'd posted but thought it was strange they all got removed, cheers

 

[HiTecK]

Over the last year I've started getting into making my own curries in a big way. First of all using this YouTube account Al's Kitchen then going down the BIR method using base gravy which is how the restaurants cook curries. I was sick of paying money for sub standard curries and then there's the hygiene aspect not knowing what's in your food so decided to get into it properly.

For beginners use the link I gave you above you can make some really tasty authentic curries using that page. The method being is you boil approx 500g of onions and then process them to make your base gravy. Then add appropriate spices depending on the kind of curry you want to make.
His Chasni is my favourite, then the garlic chilli chicken and pathia are all restaurant quality when you follow his method. Once you've mastered those you can get into making your own base gravy and really becoming good at making them.

A base gravy I made just before Xmas.





You separate them into 400ml amounts and freeze them. Take them out when you want to cook a curry and bring to the boil. You then add half the amount again with water to thin the base gravy out and add to your curry in small amounts whilst cooking the spices. You cook it down and keep adding more which creates the authentic taste.

A few curries I've made this year.

This is the Chasni I mentioned above on Al's kitchen YouTube channel.



Garlic chilli chicken using base gravy. Also available on Al's channel.



Pathia.



And this one I've just thrown together not less than an hour ago. Just my own freestyle one. Takes about 15 minutes with the base gravy method.

 

[pupuqiop]

Over the last year I've started getting into making my own curries in a big way. First of all using this YouTube account Al's Kitchen then going down the BIR method using base gravy which is how the restaurants cook curries. I was sick of paying money for sub standard curries and then there's the hygiene aspect not knowing what's in your food so decided to get into it properly.

For beginners use the link I gave you above you can make some really tasty authentic curries using that page. The method being is you boil approx 500g of onions and then process them to make your base gravy. Then add appropriate spices depending on the kind of curry you want to make.
His Chasni is my favourite, then the garlic chilli chicken and pathia are all restaurant quality when you follow his method. Once you've mastered those you can get into making your own base gravy and really becoming good at making them.

A base gravy I made just before Xmas.

View attachment 98067

View attachment 98068

You separate them into 400ml amounts and freeze them. Take them out when you want to cook a curry and bring to the boil. You then add half the amount again with water to thin the base gravy out and add to your curry in small amounts whilst cooking the spices. You cook it down and keep adding more which creates the authentic taste.

A few curries I've made this year.

This is the Chasni I mentioned above on Al's kitchen YouTube channel.

View attachment 98069

Garlic chilli chicken using base gravy. Also available on Al's channel.

View attachment 98070

Pathia.
View attachment 98074


And this one I've just thrown together not less than an hour ago. Just my own freestyle one. Takes about 15 minutes with the base gravy method.

View attachment 98078

Those look amazing. I use a book called "The Curry Secret" that has the same method.

 

[HiTecK]

Those look amazing. I use a book called "The Curry Secret" that has the same method.

Thank you.


If anyone wants it I've just added an ebook in the downloads section which is the same book I used to learn myself how to make these curries using base gravy.

Link. Enjoy

 

[Vumon]

Starving now and I’ve only just had my tea. I love a Chicken Tikka Sambar.

 

[glowinthedark]

Over the last year I've started getting into making my own curries in a big way. First of all using this YouTube account Al's Kitchen then going down the BIR method using base gravy which is how the restaurants cook curries. I was sick of paying money for sub standard curries and then there's the hygiene aspect not knowing what's in your food so decided to get into it properly.

For beginners use the link I gave you above you can make some really tasty authentic curries using that page. The method being is you boil approx 500g of onions and then process them to make your base gravy. Then add appropriate spices depending on the kind of curry you want to make.
His Chasni is my favourite, then the garlic chilli chicken and pathia are all restaurant quality when you follow his method. Once you've mastered those you can get into making your own base gravy and really becoming good at making them.

A base gravy I made just before Xmas.

View attachment 98067

View attachment 98068

You separate them into 400ml amounts and freeze them. Take them out when you want to cook a curry and bring to the boil. You then add half the amount again with water to thin the base gravy out and add to your curry in small amounts whilst cooking the spices. You cook it down and keep adding more which creates the authentic taste.

A few curries I've made this year.

This is the Chasni I mentioned above on Al's kitchen YouTube channel.

View attachment 98069

Garlic chilli chicken using base gravy. Also available on Al's channel.

View attachment 98070

Pathia.
View attachment 98074


And this one I've just thrown together not less than an hour ago. Just my own freestyle one. Takes about 15 minutes with the base gravy method.

View attachment 98078

I have also started doing my own and started on curry secret on fb,they have lots of recipes there and also give links to such as als kitchen misty ricardo and others.. i also now make my own base gravey in batches and also batchcook diferent meats in portions ready to make different curries on the day.
I also now make my own naan breads and onion bhajis. Took some doing but eventually got a lamb jalfrezi very similar to the takeaway i use.which is my favourite curry.

 

[Fox789]

Chapli kebab & saag roti & mooli paratha & dal & Peshwari naan & keema & shora chicken aloo

 

[RagnarMan]

Over the last year I've started getting into making my own curries in a big way. First of all using this YouTube account Al's Kitchen then going down the BIR method using base gravy which is how the restaurants cook curries. I was sick of paying money for sub standard curries and then there's the hygiene aspect not knowing what's in your food so decided to get into it properly.

For beginners use the link I gave you above you can make some really tasty authentic curries using that page. The method being is you boil approx 500g of onions and then process them to make your base gravy. Then add appropriate spices depending on the kind of curry you want to make.
His Chasni is my favourite, then the garlic chilli chicken and pathia are all restaurant quality when you follow his method. Once you've mastered those you can get into making your own base gravy and really becoming good at making them.

A base gravy I made just before Xmas.

View attachment 98067

View attachment 98068

You separate them into 400ml amounts and freeze them. Take them out when you want to cook a curry and bring to the boil. You then add half the amount again with water to thin the base gravy out and add to your curry in small amounts whilst cooking the spices. You cook it down and keep adding more which creates the authentic taste.

A few curries I've made this year.

This is the Chasni I mentioned above on Al's kitchen YouTube channel.

View attachment 98069

Garlic chilli chicken using base gravy. Also available on Al's channel.

View attachment 98070

Pathia.
View attachment 98074


And this one I've just thrown together not less than an hour ago. Just my own freestyle one. Takes about 15 minutes with the base gravy method.

View attachment 98078

All this looks banging thanks for the link too bud!

 

[waffles2208]

Filipino adobo chicken, lumpia, pansit. All from the Philippines!