Share your recipes here

[Garland]

I figured as much, or my response would've been way different. Got lots of other theories, too.

Anyone else? Galangal stew recipes? Going once, going twice...

Ooh, here's one! http://www.asiafood.org/recipe_list_...m?recipeid=295

LOL, seeing this recipe for soup I have made reminded me that this may be the same root I've already been using in the same soup. Now I feel dumb, I need more tulsi tea!! If it is the same I bought it powdered, not fresh, after showing the name of it to someone at the Chinese market. I think they labelled it something else.

Sheeeetttt...if I knew you wanted a Tom Yum Goong recipe...
hey, here's some more soup fer ya...

http://www.bangkokthai.com/Welcome-to-Bangkok-Thai/tmjbchai.html

Try these though....this here is booooooommmmmmbbbbbbb digity.

http://www.bangkokthai.com/Welcome-to-Bangkok-Thai/somtum.html

http://www.bangkokthai.com/Welcome-to-Bangkok-Thai/padkhing.html

[Garland]

Okay...now some my way;

Japanese:

oyako-don (donburi bowl with egg and chicken...need to know the tricks to doing it RIGHT, I could try, but it's wouldn't be the classic)

tori kaarage-a chicken dish.

Chinese:
the dim sum pork buns

Red bean buns

Indian:
Tamrind Chutney
Peswarri Naan -coconut naan/flat bread


This is all I need to know. Seriously...through some takuan in there and some sushi (I love nigiri (toro is the best, fatty tuna is so sweet, maguro, unagi, ummmmm taco, mmmmmmmm sake....)...some rolls are a'ight...like I had this one with crab and some sort of sweet spicy sauce at a local place...OMG...foodgasm), and I'm a goner. (I'll look like the gluttony guy from se7en, but damn will the food be goooooooood.)

You BASTARDS. there goes my starvation diet.

be strong, G. be strong....oh, god that food sounds good.

[treelizard]

I made absinthe once (legally) and I drank some when I was in England. I prefer artemisia vulgaris or artemisia ludoviciana to artemisia absinthia, though.

Silver NEEDLE tea!! Here I was trying to figure out what herb had the common name "silver leaf." I drank some of that at Seven Cups. I wanted to try a white tea and decided on that after reading something in the menu description about sharp sweetness followed by delicate tingling aftertaste, and after the owner's wife said it was the best. It is fragrant, tasty, and white tea has antioxidants just like green tea. The tea comes from Fuding County, which they say is where the best white tea come from, and the farm they get it from is in the second year of the process of getting organic certification. They switched from a bigger certified farm because they think the tea is so good. I have never tasted other white tea, but I concur on the quality!! It's even on sale too on the Seven Cups website.

As far as starvation diet, you may get the same effect from just cutting out junk food for a week.

I'm about to go on three weeks (starting Tuesday) of hardcore Zone diet without cheating (the recipes and snacks from Crossfit issue #21), followed by one week of purification diet (no animal products, no sugar, no caffeine, no chocolate, nothing fried or fatty, no alcohol, etc.) to get ready for Connection Camp.

[aseepish]

One tub Natto

You sicko!

[ck5]

I do very well with Ramen noodles....

[aseepish]

Ramen may just be the very best stuff in the universe.

http://www.bento.com/phgal3.html <-- A must if you're ever in the Yokohama area.

[GQchris]

I make a mean toasted raisin bread with peanut butter

[nutter]

Here's my awesome steak and ale stew with a Japanese twist:

You will need right:
One pint real ale (stout can work too)
Enough stewing steak for two persons
Salt
Raman noodles (any type of instant noodles are ok)
75ml (3/4 cup) soy sauce
50ml (1/2 cup) milk

To prepare your grub:
Stir fry meat until lightly cooked. Then transfer to large saucepan and poor in ale, soy sauce, milk and a sprinkling of salt. Bring to boil then simmer for 10 minutes then add the noodles and cook for a further 5 minutes right.

yummmmyyyyy!!!!!!

[Richard Kerr]

Excellent thread Tom. Your threads never seize to amaze me.
I had a think about what I know how to fully prepare from fresh and cook and it honestly isn't allot as I am a bit lazy in the kitchen. Here we go though I made one up anyway;

Chicken and pasta mash up.

1.Chicken breast, enough for two people. Slice into bite size chunks.
2.Pasta same amount. Tubes
3.Fresh tomatoes x 5.Sliced into smalls.
4.Mushrooms x 10.Sliced into smalls.
5.Sweet corn large hand full.
6.Cheddar cheese 1 x big lump.Grated small.
7.One clove of garlic. Grated fine.
8.Two table spoons of Olive oil.

Boil a large saucepan of water and cook the pasta.
Place the oil evenly on the surface of the Large frying pan. Place the garlic into oil and heat gently until hot enough to cook the chicken.

Place the chicken in the oil. Cook until the chicken is soft and almost eatable. Add the mushrooms for three-four minutes. Add the sweetcorn to the mix for three to four minutes. Finally add the tomatoes and cook them until every thing is piping hot.

Drain the excess juices and oil off the chicken and veg and serve the piping hot chicken and veg on a bed of piping hot pasta.

Finally sprinkle all the cheese over the chicken and pasta while it is piping hot.
It's no master piece but it will do the business (bizzo) if you have been training like a nutter all day.

[treelizard]

I thought this was a pretty good pre-workout breakfast shake. It's balanced, fairly tasty and gave me tons of energy.

1/2 cup frozen blueberries
1 cup frozen strawberries
1 cup milk
2 tbsp protein powder
6 cashews

[Troll Virus]

Steak & Sausage Pie


Ingredients;

A good double handful of lean cubed, stewing beef.
3 pork sausages
An Onion
two cloves of Garlic
A handful of plain flour
Salt
Pepper
Paprika
Italian Seasoning (Oregano will do)
Bay leaves
Beef stock cubes
Half a pint of water.
Port
Puff pastry

Directions;

Season the flour in a bowl with Paprika, Salt, Pepper and Oregano, then mix in the beef until it is well coated.

Brown Sausages, and diced Onion together, then set aside.

In the same pan, brown off the beef, then add the sausages and onion, two bayleaves, two crushed cloves of Garlic, two beef stock cubes and water.

Bring up to a simmer, then add a glass of port.

Decant the whole lot into a casserole dish and cook slowly for two hours.

Get your pie dish out, and roll/size the pastry.

Pour your beef/sausages etc into the pie dish (remembering to remove the bay leaves), then lay your pastry over the top, pinching the edges over the pre-wetted rim of the dish, and decorating to your taste.

Bake for an hour more, or as per instructions on your puff pastry.

[nutter]

Sounds nice mate, I might try that one one day. What gas mark should I use?

[Troll Virus]

Sounds nice mate, I might try that one one day. What gas mark should I use?

Try a google on 'Hitler' + "recipes" and narrow it down with "troll"
He'd know what would be suitable for the likes of you.

[Troll Virus]

Fragrant Beef (for two, prepare 24 hours before)

2 Sirloin steaks (lean as possible)
4 tablespoons of Nam Pla (Fish Sauce)
1 tablespoon of Chinese Cooking wine (or Dry Sherry)
2 Cloves Garlic
2 teaspoons of Freshly grated Ginger.
1 heaped teaspoon of corn flour

Place your steaks in the freezer for 20-25 minutes, then remove and slice into paper thin strips at an oblique angle, cutting away from you. You should find this easy with a sharp knife. Remember to remove all fat.

Smash and finely chop the garlic, combining with the remaining ingredients to form a marinade for the beef.

Thoroughly mix the marinade through the beef, stirring at least four times over the 24 hours.

Four hours prior to cooking, remove the beef from the marinade, and drain on a wire rack while still refridgerated.

Once drained, heat groundnut oil (watch out for those with peanut allergies) until smoking, and flash fry for two minutes. Due to the thin slices you made, the beef will cook very quickly. Just avoid it sticking together in clumps

This can be served on it's own, as part of a variety of dishes, or in any lightly flavoured sauce, though be wary of adding salt, as the Nam Pla should have provided enough.

I like to steam baby sweetcorn, asparagus and other colorful veg in a bamboo steamer just before frying the beef, then serve on sticky rice.

[Troll Virus]

Tandoori Chicken Pittas

Allow two Pitta breads and around one and a half chicken breasts per person.

Chicken Marinade

2 Cups of plain Yoghurt.
2 Green Chillies (de-seeded if not so bold).
1 tablespoon of grated fresh root ginger.
1 tablespoon of crushed and chopped Garlic.
1 teaspoon of salt
1 teaspoon Chilli powder
1 teaspoon Cumin powder
2 teaspoons Garam Masala
2 teaspoons vinegar
2 tablespoons vegetable/sunflower oil
1/2 teaspoon red food colouring
1/2 teaspoon yellow food colouring

Combine the yoghurt, chillies, ginger and garlic into a blender until smooth.
Empty into a bowl, and then add all the remaining ingredients. Beat the mixture until it looks glossy.

Cut the chicken into inch or two inch peices and marinade in the fridge over night, turning occasionally if you have the chance.

Salad

You may have your own ideas, but I buy a premade salad, with various types of lettuce and leaf, with some red cabbage and carrot, then shred that into a bowl with cubed cucumber and vine ripened tomatoes.

Drizzle

2 cups of yoghurt
2 inches of Cucumber (finely diced)
12 good sized mint leaves (finely chopped)
1 teaspoon crushed and chopped Garlic
1 teaspoon of sugar
2 tablespoons of honey (runny honey)
Blend it all together to your taste in a food mixer.

I use half of the drizzle to work through the salad as a dressing, and reserve the other half to present over the finished dish.

Spread out the marinaded chicken on a baking sheet ( I cover mine in foil to make cleaning easier later) and bake in a medium to hot oven for 20-30 minutes. About 10 minutes in, you may need to remove the tray, and drain the juices and oils, I always turn it at this point.
The finished chicken should be red, and just browning/blackening on the edges.

Lightly sprinkle your pittas on both sides, before placing them under a medium grill for a minute each side.
These should puff up/dry out a little, allowing you to open them up into pockets.

Stuff your Pittas half full of the salad mix, lay the chicken across the top, then add the drizzle across the top.

Accept kudos for gorgeous, filling, healthy meal.