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Posts by butzy

Nice one and looks very tasty. Looks a bit like a very dry biltong.   Finally had a little time:   Sambal goreng kecap tahu: Quite a quick dish after the tahu (tofu) is done. It is one of the things I like about a lot of the food from this region: It is so quick and tasty as well.    I drained the tofu, sliced it and deep fried it   The ingredients: onion, garlic, chili's, lime, sweet soy and in the picture on the right: fish sauce to replace the shrimp paste...
My galangal is over 2 years old and I have been a bit scared to harvest as I have no replacement, so for the moment I am just letting it grow bigger and bigger.   The turmeric was planted just a month or 2 ago, I got the plant from one of my neighbors. He grows lots of it in bags, harvests them each year and then replants the root stock. I will try to find out a bit more for you.Might take a while as he is away at the moment.   I like the story about the garum: I can...
@MaryB: There are lots of substitutions possible. A lot of Indonesians came to Holland in the late 1940's and early 50's and couldn't find a lot of their normal ingredients and they actually created a new kitchen, basically Indonesian food with strong Dutch influences, and with herbs and spices available in the Netherlands at that time.  (called Indisch or Indo, instead of Indonesian).   I am sure that between him of a million knives, the G-Machine, Phatch and myself,...
Looking good Gene! Wish I had a bit more time this month as I can easily eat SE Asian food every day...
@Koukouvagia: Enjoy! I hope you have a lovely day   My suggestions would have been similar to most of the above, crackers, salami, pate (I don't like raw cheese), left over quiche, olives, tin of smoked mussels, fresh bread, peanuts, pickled gherkins and onions. And a bottle of wine (or 2). Don't forget the corkscrew :)
Thanks for the suggestions: Do I use the batch that I have as is, or should I press it first to get the water out? I suppose it depends on what I would make, isn't it? Pressing out as much water as possible in case of deep frying, not bothering about it when it goes into a stew or soup?
@KristinaT Please let us know what you decided to make and how it all went. And pictures of the event please
@dcarch: Yeah, eaten it in Chinese dishes, in restaurants, take-away's etc. Sometimes it's just OK, mostly quite boring. I way prefer tempeh over tofu, but I just need to give tofu a try.   The type I have is probably silken. It is very soft and sitting in water.   Tofu to me has very little taste of its own, so it would have to be prepared with quite a bit of spices. I have quite a lot of Indonesian recipes for tofu dishes (tahu in bahasa indonesia), but I am not...
For the first time since I have been here, I saw some tofu lying at the supermarket. It is quite a fragile looking block and is sitting in water (in a plastic bag). Any good ideas on what to do with it? Should I just cut it up and use as is or should I press it first to make it firmer? Marinate it maybe?   I have never cooked with it as I always found it pretty tasteless, so I need to convince myself it can actually be nice?
I have been away for a couple of days, but I am back now! @flipflopgirl: I totally agree with Gene. There are a lot of dishes in the different countries or regions that are almost similar. There are differences as well. Thailand & Vietnam have a lot of dishes that are very quick to make and often use fish sauce, whereas Indonesia and Malaysia have a lot of stews as well and use soy more often than fish sauce. But then Vietnam has their Pho, which takes a long time and...
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