Baller.logos wrote:So sorry, I don't have scummy tiles nor leaks to make you feel better.YaTingPom wrote:Look at my massive kitchen.
What did you have for dinner?
pew, pew, pew, pew!
Made Chinese Dumplings with a bit of a twist today.
300 grms of Prawn meat,
300 grms of Pork mince,
1 Small shallot, 1/2 Celery stick and 1 spring onion - all finly chopped.
Add to this 1 tea spoon of Soy Source, 1 Tea spoon of Sweet Soy, 1 tea spoon of fish sauce and 3 cloves of crushed garlic.
Combine and add a dusting of corn flour ( just enough to absorb any excess moisture )
Spoon the mixture into Wonton pastry and steam.
Note of caution - make sure you leave enough space between the Wontons when steaming them.
Failure to do this will will result in a singular mass that resembles a 12 inch diameter Dim Sim.
300 grms of Prawn meat,
300 grms of Pork mince,
1 Small shallot, 1/2 Celery stick and 1 spring onion - all finly chopped.
Add to this 1 tea spoon of Soy Source, 1 Tea spoon of Sweet Soy, 1 tea spoon of fish sauce and 3 cloves of crushed garlic.
Combine and add a dusting of corn flour ( just enough to absorb any excess moisture )
Spoon the mixture into Wonton pastry and steam.
Note of caution - make sure you leave enough space between the Wontons when steaming them.
Failure to do this will will result in a singular mass that resembles a 12 inch diameter Dim Sim.
I refuse to go out with nothing more than a whimper followed by a small farting sound and a shit stain on my bed sheets..
Just thought I'd share that with you.
Just thought I'd share that with you.
How about a picture of that 12 inch thing, or are you just bragging?scoffer wrote:Made Chinese Dumplings with a bit of a twist today.
300 grms of Prawn meat,
300 grms of Pork mince,
1 Small shallot, 1/2 Celery stick and 1 spring onion - all finly chopped.
Add to this 1 tea spoon of Soy Source, 1 Tea spoon of Sweet Soy, 1 tea spoon of fish sauce and 3 cloves of crushed garlic.
Combine and add a dusting of corn flour ( just enough to absorb any excess moisture )
Spoon the mixture into Wonton pastry and steam.
Note of caution - make sure you leave enough space between the Wontons when steaming them.
Failure to do this will will result in a singular mass that resembles a 12 inch diameter Dim Sim.
You want a picture of a 12 inch floppy Dim Sim ?.logos wrote: How about a picture of that 12 inch thing, or are you just bragging?
You are lucky I never bothered to learn how to embed an image.
Cheers
I refuse to go out with nothing more than a whimper followed by a small farting sound and a shit stain on my bed sheets..
Just thought I'd share that with you.
Just thought I'd share that with you.
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You would have to have up loaded your 1 inch photo 12 times.scoffer wrote:You want a picture of a 12 inch floppy Dim Sim ?.logos wrote: How about a picture of that 12 inch thing, or are you just bragging?
You are lucky I never bothered to learn how to embed an image.
Cheers
"We, the sons of John Company, have arrived"
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Grilled potatoes, grilled corn on the cob, pan con tomate (toasted the bread on the grill), salad (not shown), and tuna steak marinated in soy sauce, chili and ginger and cooked for less than a minute per side.
Roast shoulder of pork served with:
Backed Potato, Sweet Potato, Pumpkin, Mushrooms and a few other bits of green stuff.
But this time I aced it with the Pork Crackle.
It was Crisp but still Juicy and full of flavor.
Pork Crackle - Yum Yum Yum.
Backed Potato, Sweet Potato, Pumpkin, Mushrooms and a few other bits of green stuff.
But this time I aced it with the Pork Crackle.
It was Crisp but still Juicy and full of flavor.
Pork Crackle - Yum Yum Yum.
I refuse to go out with nothing more than a whimper followed by a small farting sound and a shit stain on my bed sheets..
Just thought I'd share that with you.
Just thought I'd share that with you.
Hang on,, thats not possible , I know and love that heart attack shit, It cannot be crispy and juicy,Scoffer. do you mean the pork on the hook 3 layers skin, fat, meat..thats yummy,.it called 'joop quiai' in Thai. Moo Klopscoffer wrote:Roast shoulder of pork served with:
Backed Potato, Sweet Potato, Pumpkin, Mushrooms and a few other bits of green stuff.
But this time I aced it with the Pork Crackle.
It was Crisp but still Juicy and full of flavor.
Pork Crackle - Yum Yum Yum.
Last edited by Jep on Sun Jul 01, 2018 4:21 pm, edited 2 times in total.
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It's totally possible. That pork crackling shit in Cambodia is not proper pork crackling. That's the kind of shit you might get in a bag at a pub in the UK (but not as good). My mother makes THE best pork crackling. Crispy and juicy. ....and not chewy and/or still rubbery hide like shit that some places have with their Sunday roasts. Not naming, but am shaming.Jep wrote:Hang on,, thats not possible , I know and love that heart attack shit, It cannot be crispy and juicy,Scoffer. do you mean the pork on the hook 3 layers skin, fat, meat..thats yummy,.it called 'joop quiai' in Thai. Moo Klop,scoffer wrote:Roast shoulder of pork served with:
Backed Potato, Sweet Potato, Pumpkin, Mushrooms and a few other bits of green stuff.
But this time I aced it with the Pork Crackle.
It was Crisp but still Juicy and full of flavor.
Pork Crackle - Yum Yum Yum.
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Sounds delicious and very similar to what's cooking in my oven but where was the apple sauce you Barbarian?scoffer wrote:Roast shoulder of pork served with:
Backed Potato, Sweet Potato, Pumpkin, Mushrooms and a few other bits of green stuff.
But this time I aced it with the Pork Crackle.
It was Crisp but still Juicy and full of flavor.
Pork Crackle - Yum Yum Yum.
[quote=
Sounds delicious and very similar to what's cooking in my oven but where was the apple sauce you Barbarian?[/quote]
I used Horse Radish Paste to replace the Apple sauce.
Might not be to everyone's liking, but I do love to experiment with food.
Also today, I purchased a large octopus ( Very Large in fact )
Cut tentacles down to approx 3 inch segments and boiled in a mixture of -
Salt, Peppercorns, Lemon Juice, Chopped Garlic, Bay Leaf, Rice Wine Vinegar, Brown Malt Vinegar, Normal white Vinager, Fish Sauce and a dollop of Sweet Soy Sauce.
After placing on a soft boil for about 3 hrs I skimmed off the floating fat, cut into 1/2 inch chunks and transferred to a jar with the juices and will let pickle in the fridge for about 6 weeks.
I'll update this thread in about 7 weeks from now.
Sounds delicious and very similar to what's cooking in my oven but where was the apple sauce you Barbarian?[/quote]
I used Horse Radish Paste to replace the Apple sauce.
Might not be to everyone's liking, but I do love to experiment with food.
Also today, I purchased a large octopus ( Very Large in fact )
Cut tentacles down to approx 3 inch segments and boiled in a mixture of -
Salt, Peppercorns, Lemon Juice, Chopped Garlic, Bay Leaf, Rice Wine Vinegar, Brown Malt Vinegar, Normal white Vinager, Fish Sauce and a dollop of Sweet Soy Sauce.
After placing on a soft boil for about 3 hrs I skimmed off the floating fat, cut into 1/2 inch chunks and transferred to a jar with the juices and will let pickle in the fridge for about 6 weeks.
I'll update this thread in about 7 weeks from now.
I refuse to go out with nothing more than a whimper followed by a small farting sound and a shit stain on my bed sheets..
Just thought I'd share that with you.
Just thought I'd share that with you.
Today is Pea and Ham soup day.
Purchased a Smoked pig's hock,
Cut off the skin and obvious pieces of fat and tossed them in bin,
Separated the easy to get at meat and then tossed everything into a large pot to boil for 4 hrs.
I added to the boiling water a medium size white onion cut into 1/4's.
3 Garlic cloves ( crushed )
3-5 Bay leaves.
Ground whole pepper ( tea spoon full )
White pepper and a splash of liquid smoke.
Boil until the meat is easy to separate from the bone.
Place meat in bowl to cool and shred and separate from fat.
Place boiled onion to the side to use later.
Let broth cool and then skim off the fat.
Add 1/2 kilo of dried peas to the broth along with 1 medium potato, the boiled onion and 1 shredded carrot.
When peas are cooked, crush/ blend every thing in the pot and then add the meat.
Let simmer for 15 mins and just before you serve add 1 stick of celery finely chopped into 3-4 mm cubes and then serve.
Purchased a Smoked pig's hock,
Cut off the skin and obvious pieces of fat and tossed them in bin,
Separated the easy to get at meat and then tossed everything into a large pot to boil for 4 hrs.
I added to the boiling water a medium size white onion cut into 1/4's.
3 Garlic cloves ( crushed )
3-5 Bay leaves.
Ground whole pepper ( tea spoon full )
White pepper and a splash of liquid smoke.
Boil until the meat is easy to separate from the bone.
Place meat in bowl to cool and shred and separate from fat.
Place boiled onion to the side to use later.
Let broth cool and then skim off the fat.
Add 1/2 kilo of dried peas to the broth along with 1 medium potato, the boiled onion and 1 shredded carrot.
When peas are cooked, crush/ blend every thing in the pot and then add the meat.
Let simmer for 15 mins and just before you serve add 1 stick of celery finely chopped into 3-4 mm cubes and then serve.
I refuse to go out with nothing more than a whimper followed by a small farting sound and a shit stain on my bed sheets..
Just thought I'd share that with you.
Just thought I'd share that with you.
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