Pot Noodle (or cup noodle as it might be known in the states or elsewhere)
Cooking Time: 3 minutes (2 minutes preparation)
Directions: Fill a kettle with roughly 150ml of water, and bring to the boil. Meanwhile, remove lid from pot and extract peas sitting on top (and sachet of sauce). Fill with half amount of hot water and stir. Extract any peas that surface and continue to fill with remainder of hot water (or until desired consistency is achieved). Open sachet of sauce and pour onto meal. Leave to settle for 1 minute and tuck in. Beautiful! :]
Pro tip: Beef & Tomato or Chicken & Mushroom are the best flavours.
i fired up the grill this evening, or, "the barbie", az they say down under...
spicy italian bratwurst, butternut squash and brussels sprouts from my garden, and a pot full of texmati rice for starch...
the brats and the squash were cooked on the grill...
the sprouts were steamed...
she had wine, i had fruit juice...
earlier today i cooked down a large pot of peaches picked from a VERY laden tree in our yard...
they aren't quite ripe yet, but, there will be no way to eat them all when they do ripen...
if i cook em down now, and freeze them, many compotes, jams and jellies, and ice cream batches can be made with them...
smoothies too...
rookie gets fatter az he gets older...
Originally posted by rookie54Nice (on topic) window. Thanks.
i fired up the grill this evening, or, "the barbie", az they say down under...
spicy italian bratwurst, butternut squash and brussels sprouts from my garden, and a pot full of texmati rice for starch...
the brats and the squash were cooked on the grill...
the sprouts were steamed...
she had wine, i had fruit juice...
earlier today i cooked down a lar ...[text shortened]... atches can be made with them...
smoothies too...
rookie gets fatter az he gets older...
Originally posted by ChessPraxisI cooked Khao Pad for my missus tonight.
I have Ramen Noodles in my cabinet, it is not exactly a party here.
Had to drive to get the gas bottle refilled this afternoon. (We don't have gas pipes to houses in Th yet!)
2 large onions, sliced to your size of liking. Into a hot wok!
Yellow them, and quickly follow with the green ends of spring onions, fine sliced chillies with pips 'n' all.
30 secs of hot air and smoke, pour in 20mgs of oil (pref nut oil) and throw in the previously cooked, and cold, boiled rice.
Turn the gas down to medium. Throw in the prev cut fresh tomatoes, spring onion white ends, and add a little soy sauce and fish sauce.
Add the previously cooked pork or chicken, pending your preference; and add the prawns.
30 secs and done.
Serve with cucumber, prev sliced, and 2 slices of lime.
And a cold beer Singha, of course. 😉
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Originally posted by Agergagerg stew - throw body onto bonfire. dig large hole in the ground, add coals etc. from the bonfire, put body on top liberally adding and desired spices. fill in hole and leave for 5 hours before digging up the now perfectly tender body, peal off skin removing any coal or dirt in the process, chop up and serve in pre-made vegetable stew.
[b]Pot Noodle (or cup noodle as it might be known in the states or elsewhere)
Cooking Time: 3 minutes (2 minutes preparation)
Directions: Fill a kettle with roughly 150ml of water, and bring to the boil. Meanwhile, remove lid from pot and extract peas sitting on top (and sachet of sauce). Fill with half amount of hot water and stir. Extract any peas ...[text shortened]... in. Beautiful! :]
Pro tip: Beef & Tomato or Chicken & Mushroom are the best flavours.[/b]
- Joined
- 14 Mar 04
- Moves
- 186286
Originally posted by trev33My mouth is watering. I have a question though...red or white wine?
agerg stew - throw body onto bonfire. dig large hole in the ground, add coals etc. from the bonfire, put body on top liberally adding and desired spices. fill in hole and leave for 5 hours before digging up the now perfectly tender body, peal off skin removing any coal or dirt in the process, chop up and serve in pre-made vegetable stew.
Originally posted by mikelomWorld travelled bon vivant friend recently recommended Vietnamese Pho Soup. Concur?
I cooked Khao Pad for my missus tonight.
Had to drive to get the gas bottle refilled this afternoon. (We don't have gas pipes to houses in Th yet!)
2 large onions, sliced to your size of liking. Into a hot wok!
Yellow them, and quickly follow with the green ends of spring onions, fine sliced chillies with pips 'n' all.
30 secs of hot air and smoke ...[text shortened]... ve with cucumber, prev sliced, and 2 slices of lime.
And a cold beer Singha, of course. 😉
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Originally posted by trev33Poor choice of human unfortunately...All I'd contribute to the meal is bones amd charred skin.
agerg stew - throw body onto bonfire. dig large hole in the ground, add coals etc. from the bonfire, put body on top liberally adding and desired spices. fill in hole and leave for 5 hours before digging up the now perfectly tender body, peal off skin removing any coal or dirt in the process, chop up and serve in pre-made vegetable stew.
Originally posted by Grampy BobbyNever had it. I'm in TH, remember. 😉
World travelled bon vivant friend recently recommended Vietnamese Pho Soup. Concur?
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I do recommend Tom Yam Goong (prawns).
http://www.shiokfood.com/notes/archives/000019.html
This site says how to make it, but it's not authentic (as he/she readily tries to defend it as being!)
Tom Yam is a seafood soup, with prawns, squid, white fish-balls, and many other seafoods included. It is VERY hot, but a good dish tastes superb - if you can handle it!
Tom Yam Ghai (chicken) doesn't really exist in TH, and is only for special order for a meek few who don't eat seafood.
It's like saying, "I'll have a Sunday roast, with no meat or potatoes, please - just rice, noodles and Oh! By the way - no gravy!"
Tom Yam Goong is the dish of TH. Try making it! It's delicious. (Pak Chi - or coriander - (for me) makes it bitter. I don't use it!)