By yash, on May 25th, 2009% heres one of the first thai curry recipes i learnt when i trained a long while back in baan thai at the oberoi.
Prakob Samnaruen the Thai master chef, taught me this one,after wards we had inputs from Chef Chandok.and over the course of many thai restaurant visits, planting of kaffir lime trees in Pune, Trinidad, and now in New Zealand, im getting closer.
ok after fluffing around , lets get down to business
- green curry paste- (yes its great to think you can make your own, but mae ploy, nam jai, cock , arroy-d will go outta business then)-15- 25 gms , more if you like it spicier, and stronger. be warned
- oil- 5 ml
- sugar- 5 gms or more depending on how much fire u want burning in your mouth.
- fish sauce, or nam pla as its called in thailand.- can be substitued with salt, for non fish eaters, but then the curry paste does contain shrimp paste too.- to taste, this serves as the salt in the curry
- chicken stock- 100 ml
- thai pea eggplant- a few , cos they are quite bitter, also can add some regular eggplant those are good cubed.
- kaffir lime/citrus hystrix/ bai makroot- a few leaves, dont use the dried ones they are no good, if not fresh then use frozen.
- sweet basil/ocimum basilicum/bai ho ra pha- fresh leaves – a few.
- coconut milk powder to make about 250 ml of coconut milk or a good canned one,
- chicken meat cut into strips/slices- 200 gms
- optional- thai chili - 1 sliced, trust me you wont want more than 1
- optional vegetables- slices of carrots, mushrooms, etc, if you want
- optional coriander leaves and stems- to give a brighter green colour and some fresh herb flavour
the process of transforming these to some yum thai curry.
- heat oil add curry paste, sir fry a little, then add chicken stock, lime leaves, fish sauce,sugar , coconut milk and simmer.
- Add the eggplant and the chicken and bring to a boil. One can add more or less coconut milk/cream depending on how thick you want your curry to be. Its also one reason ,why i prefer to use coconut milk powder. Add vegetables at this stage too, if at all.
- Taste for seasoning, add more sugar if you feel that its too hot, but the green curry is always the hotter one.
- Tear the basil leaves and add them in. Add also the coriander paste , for the extra green-ness. Serve with steamed jasmine rice, or sticky rice.
. . . → Read More: gaeng kiew warn kai/ or thai green curry with chicken
By yash, on May 14th, 2009% Ingredients:
9 egg yolks
150 gms. maida
¼ spoon nutmeg powder
400 gms. sugar
600 ml coconut milk
Butter or ghee for greasing
Method:
Take the coconut milk in a bowl and dissolve sugar in it thoroughly. Now
beat the yolks into this mixture well and then put the flour into this
liquid mixture and blend it will. Don?t let the granules to form from
the flour. Now sprinkle the nutmeg powder. Keep it aside. Pre-heat the
oven. Take a round non-stick baking bowl (cake tray) and grease the base
with ghee or butter. Take half cup of batter and put on this. Bake this
batter only for 10 minutes and then put off the fire. Cool it. Grease
the cooled layer with ghee or butter again put another half cup of
batter. Now bake this with the grill fire for ten minutes. Periodically
turn the bowl in the oven for browning it evenly. Remove it out cool it
and again follow the same step like before till the batter finishes.
After the last layer is over, cool it well and then turn it upside down
and cut it.
Culinary Regards,
Chef Dillu ’92
Down Under.
————————————————————————
*Reply author:* Andre 87
*Replied on:* 12/30/2006 08:51:13
*Message:*
I’ll vouch for Dilraj’s recipes I I have ” eaten the pudding” – scrumptuous
Improvement on Bebinca (Maria has perfected this and I have yet to taste
a better one)
Make the batter 24 hrs before and let all the flavours permeate (in the
fridge). Then strain the next day. For baking use a copper bottomed
(thick bottomed) vessel for the Bebinca. First layer cook on stove on
low flame – no need of oven at all. This cooks the bottom then brown the
top in salamander/grill. this is the frst layer. Grease with ghee then
second layer. Now you only cook brown the top each time for each layer.
Important: Bebinca is a *layered* pancake and just like pancakes each
layer should be soft, not gooey soft but juicy soft in the centre but
well browned (caramelised)on top). This is important for taste as well
asd for presentation as then you get the clear demarkation of each
layer. Nothing worse than B that is a glutenous sludge with a caramel
toffey one colour – it just tastes like fat uncooked coconut pancake and
is a disgrace to my Goan and Mangalorean ancestors.
shamelessly plagiarized and copy pasted from our catcol site .
forgive me , but the good recipes are for the greater good of mankind, eat eat eat .
. . . → Read More: bebinca -chef dilraj, and creative insights from the rasquinhas
By yash, on May 14th, 2009% in my humble opinion as a consumer, i think that macleans is a better mouth wash than listerine.
why?
cos i used macleans before then went and bought a bottle of listerine, and
lo and behold, i found that i preferred the taste of macleans, over listerine which burns ( even though i bought the less burning kinda thing). and has a better aftertaste etc.
so once i finish this btl of listerine, im gonna use only macleans.!!!
. . . → Read More: Listerine VS Macleans- and the winner is macleans
By yash, on May 3rd, 2009%
- eggs -2 nos
- sugar- 220 gms
- flour- 110 gms
- dark cocoa pdr-120 gms
- baking pdr-10 gms
- vanilla essence – little
- milk- 160 ml
- butter -150 gms
- chocolate chips – optional, and depends on you really!!!- but abt 100 gms is good.
process
- sieve together the flour, cocoa, and baking pdr.
- cream butter and sugar till light , fluffy and creamy.add eggs till they are incorporated.
- add the milk, and stir in the flour.
- put in greased cupcake moulds, and bake at 190 C, 375 F, for 15-18 mins till they are done.
- eat slightly warm with a nice vanilla ice cream.
. . . → Read More: Sanju bindras choc cupcake
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