Comments for Southern food recipes

Comment on Anna’s Massaman – Curry by Food Recipe

Food Recipe — Thu, 12 May 2011 11:57:15 +0000

I like Massaman also very happy to know it yet but with beef and roasted peanuts ground in a mortar.

I like peanut paste to Gai with coconut milk and red curry, so
I have now tried your variant times

On peanut seeds, I took only a handful that I have previously roasted in a pan without oil.

I personally Massaman beef tastes better with … the extra kick with peanut paste, depending on the recipe I will bring in will definitely be back with …

Essential to have fresh coriander leaves ..

Comment on Anna’s Massaman – Curry by Food Recipe

Food Recipe — Thu, 12 May 2011 11:56:48 +0000

Fish sauce used in Thai cooking to salt, so I would replace it simply with salt. But there is a certain exotic flavor is lost. Soy sauce and vegetable broth are also rather salty, but each to bring back other tastes. I use fish sauce very much, but if you do not like it, replacing it with something salty.

Comment on Anna’s Massaman – Curry by Food Recipe

Food Recipe — Thu, 12 May 2011 11:56:38 +0000

Thank you for this hit recipe. I simmered it until it had almost no liquid, and this served a Thai vegetable salad (with hot and sour sauce). Was delicious.

Only peanuts I would only max. the half of the stated amount into this and also give kleich chop coarsely.

Message plectron

Comment on Tom Kha Gai by Food Recipe

Food Recipe — Mon, 09 May 2011 21:59:22 +0000

Jesse, a manner of guate Supp !!!!!!!!!!!
So, Ulrike, I have a heaping tablespoon of the chopped, dried Galgantwurzel taken and am otherwise proceed according to your recipe (cooking mode by Surina). I have no comparison (the soup’ve never eaten), but my sense of taste, the soup tasted just as you say, that it should taste.
However, I will pack the next time the Galgantstückchen in a large tea strainer, for removing the fish I caught, not all, and then bite on it I do not think so delicious.
Oh, and if you’re interested: currently, the new chicken stock simmering on the stove, so I got together all the same Next time ….
Thanks and best regards
marie

Comment on Tom Kha Gai by Food Recipe

Food Recipe — Mon, 09 May 2011 21:59:06 +0000

Hi,

a Tom Kha Gai – recipe where I do not have to grumble’s;-)

The ratio coconut milk and broth is perfect, I love the Tom Kha fact not so thin. For that alone, there are 5 points.

The chicken and mushrooms in grams must be very good. The amount of lime juice has just fitted .. I just concluded with a few splashes of fish sauce and still have more seasoning a little sugar.

I cook the chicken breast fillet only slightly different. Not cut in pieces, but at a time.

Here, I simmered the broth with the proportion of coconut milk for 5 minutes and then added the chicken. With the lid closed for another 10 minutes gently simmered until the meat is done. The breast removed and then added the mushrooms to the pan ..

Until the mushrooms are cooked, cut the chicken breast into slices and put back into the pot to heat again.

This makes the meat nice and tender and the coconut milk soup not so clouded * * and the meat can also cut and good .. This is a small suggestion ..

Tom Kha Gai is already one of my favorite soups for breakfast;-) and this recipe is very good.

I can only recommend it!

Greetings, Surina

Comment on Thai pork salad by Food Recipe

Food Recipe — Mon, 09 May 2011 21:55:36 +0000

Hi Surina =)
Your recipe sounds really great to & I also always like to try new dishes.
Now I have but one question: Unfortunately, I do not own a wok .. Is it possible to simply take a large pan for searing, burning or the hack then no oil is too light?

Thank you in advance for an answer:)
Best wishes,
Chocolate Kitty

Comment on Thai pork salad by Food Recipe

Food Recipe — Mon, 09 May 2011 21:55:17 +0000

Hello Muffler

prepare the rice semolina is very simple and fresh is best ..

Rice in a pan without oil until golden brown on peanuts as mild / medium heat.

They may not be black or white to stay * *. The first variant is bitter and the latter to * * crisp to the teeth .. and aromalos

The roasted rice grains enter into the mortar, and of medium size (not too fine) crush.

This is a scent and taste of the rice Gries of unequaled when it is mixed with minced meat and herbs * licking *.

Greetings, Surina

Comment on Bulgogi by Food Recipe

Food Recipe — Fri, 18 Mar 2011 12:23:43 +0000

Thanks for the recipe! Worked perfectly, was easy to prepare. The meat was very tender (the Kiwi worked;-)) I have 150 ml of water used and it was a bit too salty for my taste. Maybe I have a very salty soy sauce? There’s one that is most suitable? Taste, the recipe was in fact very tasty! ‘m still peppers with fried – delicious.
Thank you!

Comment on Kashmir – Chicken by Food Recipe

Food Recipe — Thu, 17 Mar 2011 00:23:53 +0000

Hello, yesterday I nachgekocht the hen, we have it good taste! However, I have that special “something” from it, but I’m also a real focus-lovers.

The chicken I imagine super before for people who want to eat sometimes but the Asian example the typical sharp and aromatic explosive Indian or Thai curry can not suffer.

I’ve cooked with green Kardamomkaspeln because I do not get black. This gave us Chapati’s and a tomato-Chtuney. I upload photos!

Comment on Kashmir – Chicken by Food Recipe

Food Recipe — Thu, 17 Mar 2011 00:23:37 +0000

Alternatively … 2 / 3 whole milk yogurt with 1 / 3 creme fraiche (maybe a dollop more) and verühre both with about 1 tablespoon water well .. with the foam brush