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Hello, in this evening we eat - among another - fried crab and pork stuffed shells: 350 grams crab meat, 100 grams minced pork, 100 grams onion, chopped,2 eggs, beaten and mix together, 1/2 tablespoon coriander leaves, chopped,1/2 tablespoon garlic, chopped, 1/2 teaspoon pepper, 2 tablespoons fish sauce,1/2 tablespoon sugar, 100 grams chili sauce, 6 crab shells, red chili, sliced (for garnishing), coriander leaves (for garnishing).1. In a medium bowl, add chopped garlic, coriander, pepper and mix together. Then add pork, crab meat, onion, fish sauce and sugar. Stir until all ingredients mixed well. 2. Fill the mixture into each of six crab shells and steam for about 15 minutes until cooked. 3. Dip the steamed crab in beaten eggs. 4. Heat oil in a wok over medium heat. Then deep fry by facing down the crab meat side into the hot oil until yellow. Remove and drain. 5. Garnish with sliced fresh red chili and coriander leaves. Serve with spicy
chili sauce. Have a nice weekend and best weather ,ThaiGer.
Good grief Tiger; are you running a 5 star restaurant? The presentation is impeccable
I made James Martin's butternut squash and lime soup - BBC Food website - and it was very good even though I used a blue skinned squash as I'm saving my last butternut for roasting.
My mail order kashmiri and chipotle chillies arrived today so I'll be cooking with those this weekend but not with anything from garden harvests.
Still reworking leftovers from family fest last Sunday. Lamb and veg hash tonight...
just had a large bowl Danial O Donnell Soup ( thick country vegetable ) on this cold and damp day it was just right .
I had fish fingers ,mash peas and tartare sauce
Pam LL x
Friday is lazy day - tuna from Waitrose and frozen spinach and broad beans
Gosh Thaiger your food looks scrummy
Last night we eaten very late, Pin had many customer until 11.30 pm, but cooking is a pleasure and we celebrate it. We cooking together, whenever we have time, last night stir-fried chicken and cashews:
300 g. sliced chicken thigh, 1 1/2 tablespoon soy sauce, 2 tablespoons oyster sauce, 1/3 cup roasted cashew nuts, 2 spring onions, chopped, 3 cloves garlic, minced, 1/4 onion, cut into small cubes, 4 dried chillies, chopped, 1 teaspoon seasoning soy sauce, 1 tablespoon sugar, 1 tablespoon cooking wine, 2 tablespoons vegetable oil.
1. Heat oil in a wok over medium heat. When oil is hot, add minced garlic, chop onion, and dried chillies, and fry until fragrant. 2. Then, add chicken, and season with soy sauce, oyster sauce, and sugar. 3. Stir-fry until all ingredients mix thoroughly and chicken is cooked, then add cooking wine, roasted cashew nuts, and spring onion. Stir quickly for 1-2 minutes, then remove from heat. 4. Transfer stir-fried chicken and cashew nuts to a serving dish, and serve immediately. Yummy. Have a nice Sunday, ThaiGer.
Mmmh, danke ThaiGer, I'm copying all your recipes and will try them. We love Asian food and am always trying new things. Wünsche auch einen schönen Sonntag!
It is Mother's Day here in the UK today. I'll be doing absolutely no cooking at all! Wonderful!
Dankesckoen SwissSue. If you want, I can post many recipes- think have more than 300 in my old book. Everybody a nice week!
@Sue H, I like your food, but can you show me your body?, I mean your figure...(it's a joke).
@Lyn, sorry, but can you tell me please what is Swede, lentils, stock?
swede = Steckrübe, lentils = Linsen, stock = Fleisch-/Gemüsebrühe
Thanks, SwissSue. This night I eat only a soup - not hungry - 12pm: 32degree! Coconut soup with chicken. Not so heavy, but tasty: 2 cups coconut milk, 1 cup chicken stock, 2-3 medium pieces fresh galangal, peeled and sliced, 3 chicken breast fillets(cut into well pieces), 2 teaspoons chilies, finely chopped,1tablespoon fish sauce, 1 teaspoon brown sugar, 1/2 cup fresh coriander leaves, 5 coriander leaves for garnish. Add coconut milk, chicken stock and galangal in a pan. Bring to boil and simmer over low heat for 8 minutes, stirring occasionally. Add chicken pieces and chilli to pan, simmer for another 6 minutes.Continue stirring until cooked and all ingredients mixed well. Season with fish sauce and sugar. Add coriander leaves Before serving, garnished with remaining coriander leaves.
Tiger, is galangal ginger?
NOOOOO! Never use ginger instead of galgant! Is NOT approximate(?) a galgant/galgal-tast. Look GALANGAL and GINGER.
Ginger you can eat, but not galgal(only for spicy tast) , it's very hot spicy in your mouth. Try to chewing galgal is okay but no eat
Have just looked on Wikipedia and found that it is a member of the ginger family, but much stronger!