Today's menu:

[Shadrach]

Finally I have made a meal worth adding to the Today's Menu. It's Pan
Seared Salmon fillet, in Olive Oil, Stir fried Vegetables. And Red Rice. With Lemon, Dill, Black Pepper, Salt, and Wasabi for added flavors!

 

[john madden]

Finally I have made a meal worth adding to the Today's Menu. It's Pan
Seared Salmon fillet, in Olive Oil, Stir fried Vegetables. And Red Rice. With Lemon, Dill, Black Pepper, Salt, and Wasabi for added flavors!

Your most engaging post so far. Well done!

 

[Bad_azz]

Finally I have made a meal worth adding to the Today's Menu. It's Pan
Seared Salmon fillet, in Olive Oil, Stir fried Vegetables. And Red Rice. With Lemon, Dill, Black Pepper, Salt, and Wasabi for added flavors!

Haha, this is just a food chat thread not an elitist impress me with gourmet cooking one- but well done you for cooking up something fancy even if it it icky fish- I hate fish.
Today's menu at my house- toast... and maybe noodles or possibly- if I can be bothered to cook I might well go crazy & cook some spinach pasta & turn it into a sausage carbonara type thingy.
Yesterday was street food - chicken with tofu and tempe & nasi bakar and a cheese with home made pickles sandwich.

 

[Balifrog]

Bad_azz wasn't replying to you.

Oops, my wrong.
Let me try to delete my post.
Thanks.

 

[Shadrach]

What is going on here? I thought the subject was about people posting different meals, they would like to present on the Today's Menu Post? Bali frog has posted many, and they looked delicious! Some I commented on how I might have improved them, but never did I criticize the Person posting! Why would someone change my title to something negative? Does this give them pleasure? Or make them feel superior?
And if this is basic daily food, for someone French, then they are lucky people to be able to afford Salmon! Many in this World, can't even afford Rice!
I refuse to lower myself, and Troll someone or insult them, for posting their opinion on Food they like!

 

[Bad_azz]

What is going on here? I thought the subject was about people posting different meals, they would like to present on the Today's Menu Post? Bali frog has posted many, and they looked delicious! Some I commented on how I might have improved them, but never did I criticize the Person posting! Why would someone change my title to something negative? Does this give them pleasure? Or make them feel superior?
And if this is basic daily food, for someone French, then they are lucky people to be able to afford Salmon! Many in this World, can't even afford Rice!
I refuse to lower myself, and Troll someone or insult them, for posting their opinion on Food they like!

It is and I am glad you posted yours. I do hope this doesn't become a "Rate My Plate" type thread.
Food should be fun.

 

[Shadrach]

It is and I am glad you posted yours. I do hope this doesn't become a "Rate My Plate" type thread.
Food should be fun.

Food is Fun! This is not about competition. To me, it is about sharing idea's and recipe's. I have many type's of meals, I would like to share. This is so much better, than posting about Politics! That and Religion, and Sexual preferences, are subjects, that are personal. No one will always agree with someone else! The forum is similar to a debate. It is supposed to be a place where a person can express their expertise, thoughts or feelings, without being judged? Everyone is entitled to their own opinion. Like the guidelines say. Keep your opinions on the subject, Not what the other person said!
From what I've seen TOO many times, people take what another person said, disagree, and start demeaning, and attacking the other person, about what they said, instead of staying focused on the subject. It is OK, to agree,disagree, like or not like what another said, But not to humiliate, criticize, or attack the other person! Stick to the Topic!
It is so Childish to even start calling other people demeaning Names! So Back to the subject. Share photos, ideas, and recipes, about Today's Menu!

 

[harryopal1]

Some curry tips!
Yesterday I began making a vegetable curry. Began cooking eggplant in oil. Then added chopped onion and chilli and later potato, beans. a bit of brocoli and other leaf vegetables. Next added two heaped spoonfuls of curry powder and a cup of water. Then.... OOPS! I had put two heaped table spoonfuls of temulawak -tumeric powder. This powder and the curry powder look very similar. Scooped out some of the tumeric powder and then added two heaped tabe spoonfuls of Madras curry powder. Later added coconut cream.

The taste was a bit bitter so added honey to the mix and it is edible. Well, not so bad considering.

Important curry tips.
Do not use heaped spoonfuls of tumeric powder.
If your curry seems a bit bitter add some honey.
(Okay, so I am not a cordon bleu chef.)

 

[Shadrach]

Some curry tips!
Yesterday I began making a vegetable curry. Began cooking eggplant in oil. Then added chopped onion and chilli and later potato, beans. a bit of brocoli and other leaf vegetables. Next added two heaped spoonfuls of curry powder and a cup of water. Then.... OOPS! I had put two heaped table spoonfuls of temulawak -tumeric powder. This powder and the curry powder look very similar. Scooped out some of the tumeric powder and then added two heaped tabe spoonfuls of curry powder. Later added coconut cream.

The taste was a bit bitter so added honey to the mix and it is edible. Well, not so bad considering.

Important curry tips.
Do not use heaped spoonfuls of tumeric powder.
If your curry seems a bit bitter add some honey.

This is an easy mistake to make! Actually Curry powder has Turmeric in it. Later I am going to post a delicious Coconut Cream, Thai Green Curry, with Prawns, and Mushrooms. Then serve it over Red Rice. I am lazy, so I buy a container of Thai Green Curry, already prepared.
I rarely see Bali people use Coconut Cream? I will ask and see if I can get them to make something with it. Also Turmeric powder? It is a staple spice in India!

 

[Bad_azz]

I have a recipe to make a generic curry paste base- you can add different things to it to make it go in different currry directions... you can portion it and stash it in the freezer - it is quite versatile and very handy to have around.
The only thing is I forgot who to credit with it- some guy on YouTube is the best I have. & somebody- I dunno who may or may not have added comments....

Aromatic Master Curry:

Ingredients:

• Large handful of cilantro, stems only (save the leaves for garnishing) [ Or not , or perhaps a tiny sprinkling because I am no fan of this flavour at all-ick]
• 4 knobs of fresh turmeric, skin peeled [ I have always been partial to large knobs]
• 7 cloves of Garlic, skin peeled [Flay the arse off that garlic]
• 1 large piece of ginger, skin peeled and cut into large knobs [Going all BDSM on the ginger]
• 3 Shallots, skin peeled & sliced in half [spring onions]
• 2 stalks of Lemongrass, skin peeled and cut into short pieces
• 5 Thai green chilies
• 4 Serrano chilies, deseeded & split lengthwise [sounds painful]

*cilantro- for UK folks is coriander- a love it or hate it food.


Instructions:

1. In a food processor, add in the cilantro, turmeric, garlic, ginger, shallots, lemongrass, and serrano chilies. Blend into a fine paste. [-- I have no idea what serrano are - so I just shove whatever chillies I have at home in]
2. Next, give it a taste to see if you like the spicy flavor. Then add in as many or as little green thai chilies that you’d like. I choose 5 for a nice balance spicy curry paste.

** Note that the total blend time was about 7 minutes to get it to the consistency of a well blended curry paste**
I did all of what he said to do but I added oil to the paste too maybe the lack of a coriander tree in my paste stopped it being much of a pasty-paste

 

[Balifrog]

Curry (beef or chicken) is the Missus domain, I don't intervene at all. Maybe just a timid suggestion here or there, I don't want to start a typhoon about it...

Ok, lunch is usely easy stuff, so today it was omelette.
Ham, emmental, potato, mushroom and shives. Of course some cream in the egg beat !

Served with French Fries (freedom fries for the Americans...)

 

[Balifrog]

French fries, I use frozen ones, precoated and use the air fryer. Local potatoes are really not good, this is the best I found.

200C, 7 minutes.

 

[Balifrog]

And yesterday at our usual beach restaurant the Miss had Pepes Ikan.

Me ? Bruschettas and Dutch croquettes.
Fitted perfectly with my 4 Tanqueray Tonic...
Well, it was "buy 1, get 1 free" ..So I bought 2...Would be silly not to grab the opportunity !

 

[Shadrach]

And yesterday at our usual beach restaurant the Miss had Pepes Ikan.
View attachment 4718View attachment 4719

Me ? Bruschettas and Dutch croquettes.
Fitted perfectly with my 4 Tanqueray Tonic...
Well, it was "buy 1, get 1 free" ..So I bought 2...Would be silly not to grab the opportunity !

I just love seeing food wrapped and cooked in Banana leaves! I saw a cook mention that Turmeric leaves can used also. They add a subtle flavor! Are the Air Fried, French Fries crispy? Without that browning on the skin, they don't look as appealing?

 

[Balifrog]

I just love seeing food wrapped and cooked in Banana leaves! I saw a cook mention that Turmeric leaves can used also. They add a subtle flavor! Are the Air Fried, French Fries crispy? Without that browning on the skin, they don't look as appealing?

When in Thailand I rather liked chicken in pandan leaves. Gives the meat a nice taste.

Yes the fries are crispy. But I don't like them too brown or burned.

 

[Shadrach]

I have a recipe to make a generic curry paste base- you can add different things to it to make it go in different currry directions... you can portion it and stash it in the freezer - it is quite versatile and very handy to have around.
The only think is I forgot who to credit with it- some guy on YouTube is the best I have. & somebody- I dunno who may or may not have added comments....

Aromatic Master Curry:

Ingredients:

• Large handful of cilantro, stems only (save the leaves for garnishing) [ Or not , or perhaps a tiny sprinkling because I am no fan of this flavour at all-ick]
• 4 knobs of fresh turmeric, skin peeled [ I have always been partial to large knobs]
• 7 cloves of Garlic, skin peeled [Flay the arse off that garlic]
• 1 large piece of ginger, skin peeled and cut into large knobs [Going all BDSM on the ginger]
• 3 Shallots, skin peeled & sliced in half [spring onions]
• 2 stalks of Lemongrass, skin peeled and cut into short pieces
• 5 Thai green chilies
• 4 Serrano chilies, deseeded & split lengthwise [sounds painful]

*cilantro- for UK folks is coriander- a love it or hate it food.


Instructions:

1. In a food processor, add in the cilantro, turmeric, garlic, ginger, shallots, lemongrass, and serrano chilies. Blend into a fine paste. [-- I have no idea what serrano are - so I just shove whatever chillies I have at home in]
2. Next, give it a taste to see if you like the spicy flavor. Then add in as many or as little green thai chilies that you’d like. I choose 5 for a nice balance spicy curry paste.

** Note that the total blend time was about 7 minutes to get it to the consistency of a well blended curry paste**
I did all of what he said to do but I added oil to the paste too maybe the lack of a coriander tree in my paste stopped it being much of a pasty-paste

You have a way of describing the food that gives it that extra pizzaz! Serrano are very similar to Jalapeños peppers. They are slightly hotter on the Scoville scale. But mild compared to Thai peppers. This curry paste sounds like a Winner! I will definitely try it sometime.
I am currently growing some Jalapeños, and want to try to make Jalapeños Poppers. That's Jalapeños stuffed with cheese, then breaded, and baked in an oven.
It's a physiological thing about Cilantro. It has a chemical in it that tastes like Soap to some people. I love it, and am growing it also. 🫚

 

[Shadrach]

When in Thailand I rather liked chicken in pandan leaves. Gives the meat a nice taste.
View attachment 4720

Yes the fries are crispy. But I don't like them too brown or burned.

These look really yummy! I love how Pandan is used as a natural food coloring too! Green pancakes are Cool!
Another really fun natural food coloring used in Thailand is Butterfly pea flowers. When dried and made into a Blue tea, it can be used in the rice cooking process and it turns the rice Blue when done. If you add lemon juice to the Tea, it turns Purple color!

 

[harryopal1]

55 years ago there used to be an Indian vegetarian eating place in Bencoolen Street in Singapore. Often lunched with a late brother in law who was a chief inspector of police. When you sat down a large freshly washed banana leaf was put before you as your plate. Rice and then the waiter came with a large circular tray with 12 different types of food that was then dolloped onto your leaf plate. As your food went down the waiter would come and put more food before you. Ate with your fingers. You ate until you could eat no more. The Singapore dollar was then about 3.2 to one Aus dollar and the meal cost $3 Singapore dollars. These days if I were in Singapore I couldn't afford the banana leaf.

 

[Balifrog]

Chicken and vegetables in the oven yesterday dinner.
Marinate the chicken with olive oil, paprika, ginger, curcuma, harissa, mustard, salt and pepper.

Vegetables : baby potatoes, tomato, carrots, onion. Add later some thyme, parsley and mushroom.

Easy to prepare, and a good way to eat vegetables.

 

[Shadrach]

Chicken and vegetables in the oven yesterday dinner.
Marinate the chicken with olive oil, paprika, ginger, curcuma, harissa, mustard, salt and pepper.

Vegetables : baby potatoes, tomato, carrots, onion. Add later some thyme, parsley and mushroom.

View attachment 4725

View attachment 4726

Easy to prepare, and a good way to eat vegetables.

This dish looks so delicious! Does the Harissa make it very spicy? I read that after you cook with metal, and aluminum. Don't leave the food in a metal base and put aluminum on top to store in the Refrigerator. The two metals with food in the middle become a low voltage battery, and overnight will make the aluminum on top, start to flake into tiny pieces, which drop on the food! If you have leftovers, store in a glass, ceramic, wood,or plastic base, then if you did cover with aluminum, it wouldn't break down on your food!