Something Delicious

[Sun]

Originally Posted by lusciouskiwi

My ex and her mum are coming up to stay with me for a few days. If any of you have any questions about Malaysian cuisine, which is huge by the way, I'll see if mummy has the answers. My ex is Nyonya and one of my favourite Malaysian cuisines. I also have to ask my ex about a Haka (Chinese) dish we had last weekend. It was a brown rice green tea soup. Really good! I just found a link for Lei Cha Fan http://www.camemberu.com/2008/05/thu...i-cha-fan.html

We had ours at a Hakka restaurant so the presentation was a bit prettier than the picture in the link.

Ok I will come up with some questions. Mostly I want to know how Tamarind soup broth is made over there and how we can replicate it here if we cant get fresh tamarinds.

[ahk]

Originally Posted by Sun

Welcome ahk!

How cool that you are in New Mexico! I saw that Hatch was offering to ship frozen roasted chilis but I really wanted to do my own. Sometimes we can get them around here for a little while after the season but not if the season ends early. What caused that to happen?

I am looking forward to you sharing more with us!

probably just weather related-- not enough rain for the crop. it happens from time to time.

if you do get the chance, order some til they run out completely, though I heard it was way more expensive.

505 chili is really good and really fresh too-- I enjoy their green chili, roasted chili, and enchilada sauce -- really all of it. 505 <-- clicky clicky

and for Red Chili powder this who I enjoy the best, makes some really good red sauce RED

I will be back soon--

[Sun]

Originally Posted by ahk

probably just weather related-- not enough rain for the crop. it happens from time to time.

if you do get the chance, order some til they run out completely, though I heard it was way more expensive.

505 chili is really good and really fresh too-- I enjoy their green chili, roasted chili, and enchilada sauce -- really all of it. 505 <-- clicky clicky

and for Red Chili powder this who I enjoy the best, makes some really good red sauce RED

I will be back soon--

So is it true that all you New Mexico folks are either Red or Green? That is what I heard when I was there. Thanks for the link!

[ahk]

Originally Posted by Sun

So is it true that all you New Mexico folks are either Red or Green? That is what I heard when I was there. Thanks for the link!

I guess so! I tend to eat more green chili when I go out --

I know a lot of folks who do "christmas" with their chile selection-- red/green combo.

[Sun]

Originally Posted by ahk

I guess so! I tend to eat more green chili when I go out --

I know a lot of folks who do "christmas" with their chile selection-- red/green combo.

If I could I would eat green chilis everyday. And Mexican food.

That "christmas" thing is definitely regional! So glad that I read about that before I went to New Mexico because I would have been as confused about that as I was about the bag of Fritos cut open and chili poured into it.

You want to see confused? You should have seen my face I was so baffled!

Well, I love ingenuity, which by the way is an SAT word apparently if anyone has teenagers at home studying for the SAT's. LOL

Yes I can derail my OWN comments folks! Watch me go.

Originally Posted by Sun

Ok I will come up with some questions. Mostly I want to know how Tamarind soup broth is made over there and how we can replicate it here if we cant get fresh tamarinds.

Blocks of tamarind pulp and jars of tamarind paste are available here in the UK, maybe they are over there too. I don't know if they will be appropriate for a broth though.

[Sun]

Originally Posted by Daktari

Blocks of tamarind pulp and jars of tamarind paste are available here in the UK, maybe they are over there too. I don't know if they will be appropriate for a broth though.

Hi Daktari, Welcome!

Yes we have that over here. However it is not always easy to find. I have been looking for a home cook to tell me how to make the broth. Friends in CA use a packaged dry broth base and I did not care for that. I have used the frozen pulp but did feel that something was missing.

Originally Posted by Sun

Hi Daktari, Welcome!

Yes we have that over here. However it is not always easy to find. I have been looking for a home cook to tell me how to make the broth. Friends in CA use a packaged dry broth base and I did not care for that. I have used the frozen pulp but did feel that something was missing.

I strongly suspect that a broth should be possible, especially with the blocks of pulped tamarind. It's one of my favourite flavours and prefer curry pastes that are tamarind based rather than tomato. I don't make my own curry paste bases anymore.

I haven't seen frozen pulp over here, I shall have to investigate.

[Sun]

Originally Posted by Daktari

I strongly suspect that a broth should be possible, especially with the blocks of pulped tamarind. It's one of my favourite flavours and prefer curry pastes that are tamarind based rather than tomato. I don't make my own curry paste bases anymore.

I haven't seen frozen pulp over here, I shall have to investigate.

If you would like to share a recipe for curry paste that would be great. Any tips and technique advice is also great.

Most likely I am pretty close to the type of Tamarind broth that I want to create, I would just like to know what others are adding to the broth to enrich it. There are so many interesting twists and tweaks that can be given to any recipe. Just yesterday I learned that there are over 100 ways to prepare Kim Chi. So far I have had just one, but I love it.

There is a theme in my life...fiery chilis!

Originally Posted by Sun

If you would like to share a recipe for curry paste that would be great. Any tips and technique advice is also great.

Most likely I am pretty close to the type of Tamarind broth that I want to create, I would just like to know what others are adding to the broth to enrich it. There are so many interesting twists and tweaks that can be given to any recipe. Just yesterday I learned that there are over 100 ways to prepare Kim Chi. So far I have had just one, but I love it.

There is a theme in my life...fiery chilis!

I'm a chilli hound too and eat it every day. I tend to season everything highly as I was born anosmic (no sense of smell) and as a result have an impaired sense of taste.

I've looked up recipes for kimchi/kimchee in the past and would love to make it but have yet to try it out.

Anyhoo, tamarind based curry pastes can be found in supermarkets, look for Madras versions (the city of Madras is now called Channai). Or is you want to make your own blitz up some toasted coriander and cumin seeds, tamarind pulp or paste, turmeric, chilli, fresh ginger, garlic and salt with a little water and veg. oil. There are no set quantities just adjust any ingredient to suit taste.

[Sun]

Originally Posted by Daktari

I'm a chilli hound too and eat it every day. I tend to season everything highly as I was born anosmic (no sense of smell) and as a result have an impaired sense of taste.

I've looked up recipes for kimchi/kimchee in the past and would love to make it but have yet to try it out.

Anyhoo, tamarind based curry pastes can be found in supermarkets, look for Madras versions (the city of Madras is now called Channai). Or is you want to make your own blitz up some toasted coriander and cumin seeds, tamarind pulp or paste, turmeric, chilli, fresh ginger, garlic and salt with a little water and veg. oil. There are no set quantities just adjust any ingredient to suit taste.

Well we have this in common Daktari, welcome to the chili club. Membership is free.

Kimchi can be purchased in markets over here, usually where fresh vegetables are sold, though it is refrigerated. There are some very simple recipes online. In CA the local Kimchi (also called Kimi Chi by the locals) company that makes it in 5 gallon white plastic buckets, as it needs to sit and ferment. Those same buckets are widely available in food service supply stores and catalogs. Same concept as making sauerkraut just different ingredients. The Kimchi is also cut in various ways, thicker strips and smaller pieces than what you might experience sauerkraut to be.

What, may I ask is a Tamarind block? Is this a dried bouillon type of product?