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This dish became one of my favourite after living sometime in Hungary. When I was in Singapore, I didn't used to 'to know' how to appreciate this dish. To me, this dish was totally fatty, very sinful after eating. Now, it is not the same.
Csülök is how they called it in Hungarian.
I made this today simply with two spices: cloves (szegfűszeg in Hungarian) and garlic powder. With a fresh pork knuckle is enough to give it good flavour, but of course add a pinch of salt to top it off. Leave them in the HappyCall pan, simmer it until tender. That's it. Just such a pleasure and satisfying to eat it in the winter cold season.
Following is a video of Rulka, a Russian and German fusion recipe.
Green curry is one of the most popular curries in the world and while it’s possible to buy premade green curry paste, it will never taste as good as your own freshly made curry paste.
These Are The Ingredients You Will Need:
8-10 small green chillies, seeded
2 lemon grass stalks, white part only, thinly sliced
1 1 inch piece of galangal, finely chopped
1 teaspoon very finely chopped kaffir lime skin
4-5 garlic cloves, finely chopped
3-4 Asian shallots, chopped
5~6 coriander roots, finely chopped
A handful of holy basil leaves, finely chopped
1 teaspoon shrimp paste
1 teaspoon ground coriander, dry-roasted
1 teaspoon ground cumin, dry-roasted How to Make Your Green Curry Paste
Using a pestle and mortar, you first need to pound the chillies, lemon grass, galangal and lime skin into a fine paste. This may take a while but be patient as the longer you do it, the better it will taste!
Add the garlic, shallots and coriander roots and keep pounding together.
Add the remaining ingredients one at a time and pound until the mixture forms a smooth paste.
Remember, for as long as possible.
Alternatively, you can use a food processor or blender to grind or blend the ingredients into a paste. But you have to bear in mind that the flavour won’t be as good if you take this short cut. Add cooking oil, as needed, to assist the blending if you decide to go this route.
Now that you have your paste check out this green curry recipe and make your own fantastic curry. You can also find many more authentic Thai recipes that are really easy to follow as long as you find the right ingredients
1. It’s strong; this means that it can stir thick things without breaking, and it can scrape things off of the bottom of pans;
2. It’s soft; this means that, with the possible exception of nonstick pans, it’s not going to scratch the finish of your cookware;
3. It’s insulated; this means that, if you’re making candy or something else sensitive to sudden temperature changes, you’re not going to cause sudden crystallization by putting in a tool that will suck a bunch of heat out of part of your dish;
4. It has a high heat tolerance; this means that it won’t melt if it rests on the side of a pan or stirs something really, really hot;
5. It’s wood; this means that it looks nice, and also that it feels nice in the hand. For those who went through classical training and interned with someone also classically trained, there’s a good chance that they learned to cook with some wooden spoons, so there’s some familiarity and maybe a bit of nostalgia there.
This is my replacement for those white refined flour things like white pasta and French bread. I'm staying away from the refined stuff. The small baby potatoes are creamy and starchy. The savory flavors and the richness of the oil make it a super yummy hot lunch or dinner side. Super basic I know.. it is the begining. Sometimes the simpler the better, right? Ingredients: Baby Yukon golds one inch size Olive oil S&P Garlic powder or fresh Sesame seeds Sunflower seeds Thin sliced almonds Cilantro A new Journey. I have always wanted to go vegetarian, for as long as I can remember. I have an omnivore Hubby and Child. The child already dislikes the meat, so he will be an easy one to convert. Hubby is more of a caveman in love with his grill. (No offence sweetheart) I have been on a role with it for some time now. I feel 20 lbs lighter and haven’t lost much weight, maybe 2-3 lbs. It is amazing how much lighter, healthier and happy I feel. I can move again. I don’t feel like I’m going to explode from bloat. I have always been light on the meat, but when the flood happened last month we were full time stressed out and exhausted. We relied on my mom running for take out everyday dinner and lunch. I ate what was handed to me. This went on for two weeks. I have never felt so awful in my life! Once I had my wits back about me and recovered from the stress and exhaustion I began a recovery food plan. I have been planning vegetarian meals for myself, and I recently turned to some online friends for support. What a great bunch of folks out there. I want to thank everyone for listening and giving me info and the confidence I needed to keep me going! I hope that the home front will come around and support me as well. My sister has been great, she actually got on board too but, she doesn’t live here. I hope her family embraces some change as well. Thank you and Such! Beth ***I am not proclaiming to "be" a vegetarian, I am trying to be one. I am also trying to keep dishes as vegan as possible. I do have a serious love of cheese. It is my undoing. And eggs work there way in here and there.... and honey. *****EDIT*****
The recipe: This is 1 serving. 10-14 oz. for main dish or 2 5-7oz servings as a side. 10oz baby white potatoes (1 inch round size) I found some at Dave’s (if you are a Rhody) this time around. “Bon Campo” in the mesh bag. Olive oil Enough to coat pan and potatoes. I used “Olave” EVOO found at whole foods. Cilantro 1/8 cup chopped fresh. Sunflower seeds (raw shelled), sesame seeds, thin sliced almonds & pignoli nuts. ¼ cup mixture of them. Sesame being the least amount. Garlic 2-3 fresh cloves and/or powdered. Wash and leave skin on potatoes, boil until tender. Apx 15 min. Drain Potatoes and make sure they “steam off” until they look dry on the outside. Slice them in half. Add oil to medium size frying pan, warm over medium heat. Add potatoes to pan with; garlic (I love a ton and used 2-3 cloves along with a sprinkle of garlic powder), salt and pepper. Sautee until lightly browned. Turn off heat and add the seed mix and the cilantro. Serve warm. I had this with Vina Borgia, a Grenache from The Savory Grape, in the shopping plaza with Dave’s Market at Division Rd. East Greenwich. It is in their " Great wines under $11" area at the front of the store. I haven't changed my wine drinking ways ;) Enjoy! https://farm5.staticflickr.com/4053/4576497277_52355973ae_b.jpg
If you are in the process of planning a dinner party, the following tips can help you create a lovely table setting.
1. The dishes that you choose should be a good match for the type of food that is being served. For instance, if you are serving a casual, down-home type of meal, country style plates are a great choice. To keep things simple, you may want to opt for white china instead. The clean, crisp look of this china is the perfect complement for any type of food. When shopping for china, try to look for a set that can be mixed and matched. This will make it easy to add additional pieces as needed in the future without having to worry about them looking out of place.
2. When purchasing your china, consider adding a few spare soup bowls to your set. Soup bowls can be used for a number of different purposes ranging from serving food to holding condiments.
3. In terms of glasses, it is generally best to stick with glass tumblers or traditional wine glasses. These two styles of glasses are versatile enough that you can serve whatever types of beverages you want in them whether you are hosting a formal or informal dinner.
4. Traditional tablecloths are always a great option, but so are contemporary ones too. However, don't be afraid to think outside the box when it comes to covering the table. For instance, you may be able to sew a beautiful vintage sheet into a one-of-a-kind tablecloth. Look for fabrics such as lace to add a rich, textural look to your table.
5. Use colorful cloth napkins to add visual interest to the table setting. You can even pair two napkins with colors or patterns that complement one another in each napkin ring to really make each place setting pop.
7. Don't feel like your dessert dishes have to match the rest of your dishes. This is one area where you can mix and match however you see fit. For ice cream or other liquid desserts, you can even use soup bowls. Alternatively, for a fancier look, try sticking with dainty plates or bowls. This helps dessert seem even more decadent and indulgent.
8. Coffee is the perfect after dinner beverage. To wind down after your meal, opt for either delicate French coffee cups or sturdy mugs depending on the overall tone of the dinner that you hosted.