Showing Tag: "meat spicy chillie" (Show all posts)

Sa Ton Sin Ngua (Beef Saton)

Posted by Kroocrew on Wednesday, December 30, 2009, In : Laos 


Ingredients:


400 grams beef sirloin, sliced into pieces measuring 2 cm by 3 cm and 3 mm thick, salted and marinated for two hours in the juice of 6 limes

Kheuang hom ingredients:
3 stalks lemon grass
2 (small) heads garlic
7 (small) shallots
3 dried chillies
galingale (3 to 5 slices)

The above five ingredients should be sliced into small pieces and mixed together


liver
spleen
heart
tripe

The above four ingredients are to be boiled in the meat broth, sliced into small pieces and set aside on a plate

1 small...
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Jim Jum จิ้มจุ่ม (Thai hot pot)

Posted by Kroocrew on Tuesday, December 8, 2009, In : Thailand 


© Aaron Caley. Used with kind permission

Jim jum is one of the wonderful Thai street sit down foods. Its origins are Lao or Khmer. It's variable and you probably wouldn't get two identical tasting jim jums even from the same restaurant within a very short space of time. 


Jim jum is  an earthenware pot on a brazier at table top. The pot is filled with broth and to this you add various supplied vegetables and herbs. This is one reason why the flavour changes. The herbs are often pulled from tre...
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Tshoem (Beef & Mushroom)

Posted by Kroocrew on Tuesday, November 10, 2009, In : Bhutan 



Ingredients:


  • 1 large garlic clove [about 1/6 ounce, 5g], peeled
  • Fresh ginger, peeled and cut into a 3/4-inch [2cm] cube
  • 1 stick unsalted butter [4 ounces, 110g]
  • 1 pound boneless beef chuck [450g], cut into 1 -inch [2.5cm] cubes
  • 1/2 cup water [120ml]
  • 1 teaspoon salt
  • 2 medium fresh green chili peppers [about 1 ounce total, 30g], seeded and cut into julienne strips
  • 11/3 cups fresh oyster mushrooms [about 21/2 ounces, 70g]
  • stemmed Freshly ground black pepper
Method:

  1. Chop the onion coarsely with the ...

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Dwaejigogi Kimchijjigae (Pork and Kimchi Stew)

Posted by Kroocrew on Tuesday, November 10, 2009, In : Korea 




CC license
Kimchijjigae and another, Doenjangjjigae (Soybean paste stew) are the most popular Korean stews. Kimchijjigae is said to be easy to make but many write of the failure they've had in it's preparation or home cooked tastes. This recipe has glowing responses.


Ingredients:

200 g pork (shoulder loin)
1 tbsp refined rice wine
ground pepper
2 fistfuls Kimchi (Longer fermented Kimchi is better for this meal, if you have a relatively fresh kimchi you can add a tablespoon of vinegar to the kimchi and this...
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Chan Nam Tok (Beef Waterfall Salad)

Posted by Kroocrew on Tuesday, September 8, 2009, In : Laos 


This dish is a delight. It is often called Laap by the traveller and is sold as such in some places in NE Thailand. Once again there is a huge variation in preparation including the addition of yellow curry. So there are hardly hard and fast rules for its preparation other than a families tradition.




 This dish is often prepared for picnics and outings and goes well with sticky rice. The reference to "waterfall" refers to the juices of the grilling meat as it falls onto the coals below.




Ingredi...

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  • Single measurement conversion
  •  This converter is a plain English utility. Type the amount  and the unit name  which you wish to convert from in the upper line and then in the lower line type the units name you wish to convert to. Then click the "Submit" button

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