She also gave me the sisig and larb starters.
Pls explain.
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This time I took an extra shortcut. I used a forgotten can of Maesri red curry paste from our spice cabinet. I added about a tablespoon of freshly grated ginger from my freezer to freshen up the taste.
My normal shortcut often starts with Thai red curry blend from The Spice House (since the mom and pop Asian market In my neighborhood closed and I no longer have easy access to the Maesri stuff).
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Maybe it’s psychological but the purple tastes more flavorful to me than the white. But my picky 12 year old ate a bunch of it, so maybe it actually does taste better.
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From step 1 or after they soaked for a few hours in water ?
I’m wondering if you cook them simply, then use them for a variety of things, or did you make soup?
They look like green lentils, Are you soaking them to speed up the cooking?
I think I can figure it out now; maybe the pictures aren’t in order.
they’re just little pouches of marinade, with the flavors/ingredients particular to that dish, but the larb one goes the extra mile and also provides you with a tiny packet of toasted rice powder.
the pouches are the ones pictured here:
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Oooh! Must explore further! Right up my alley.
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Those onion rings look really good! Sorry they weren’t what you wanted.
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The photos are not in order unfortunately.
I always soak my beans before simmering them … (to make them more tender, not to speed cook as in my family, we " SLOW COOK" our traditional dishes) …
Yes, they are Spanish Ecological Green Lentils …
Yes, the recipe is a lentil soup (vegetarian version) …
No, I did not use the lentils for anything else.
Ok, Have a nice evening. It is 23.30 here …
i do put the fotos in order, however, this is how they turned out …
I made Moroccan Chicken Tagine with chickpeas (from dried) and brown lentils. From the Official IP book - our third time with this recipe.
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Asian last night.
I made kung pao-ish chicken that was pretty delicious. Veggies were snap peas, mushrooms, and broccoli.
Tonight I made decadent GF mac and cheese for the kids, plus roasted cauliflower and sautéed spinach for everyone.
Adults had assorted leftovers - roast chicken, papaya salad, last night’s vegetables and tofu. I made onion gravy for the chicken to freshen it up.
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Here in Aus, it’s very hot (34 degrees celsius) so not keen on turning the oven on or really lifting a finger to cook at the moment! I’ve got my eye on a slow cooked lamb ever since I saw it at Meatsmith (this great butcher/wine shop near me in Fitzroy). 8 hours slow cooked, can only imagine how good it’s going to be, I think I’ll have to give in and buy it!
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Welcome to the Hungry Onion! When you decide to slow cook that lamb, be sure to snap a photo, tell us how you prepared it, and share it with us. Many of us get inspiration from our fellow cooks when trying to decide what to cook for dinner. Since our seasons are reversed here in the USA, you can go back and look at the What’s For Dinner threads in our hotter months of June, July and August for some hotter weather inspirations.
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Thank you thank you!
Thanks @ChristinaM. Sounds like your experimenting was successful!
Did the dough look dry/crumbly before you extruded? Iirc the reviews said not to make it look like normal pasta dough or it wouldn’t extrude correctly.
Going to pull out the machine for pasta this weekend.
