Looks like a Thai-style fried rice to me, but I could not name it. Fry the garlic, chilis, shrimp paste until fragrant, add vegetables, then meat then shrimp. Stir in the cooked rice and finish with the egg and soy?
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Guess The Dish... - Page 9post #241 of 6263/23/14 at 6:13am
Gear mentioned in this thread:post #242 of 6263/23/14 at 8:46amClose enough!
Not Thai though, but Indonesian, hence soy and no fish sauce. Nasi Goreng
Perfect to use up left over meat.
Fry onions, garlic, chili's and shrimp paste, add meat and shrimp, season with soy and serve with a fried egg on top and some cucumber to the side
You could add some cannage to the nasi goreng as well
Your turn Gene
Life is too short to drink bad wine
Life is too short to drink bad wine
---Anonymus---post #243 of 6263/23/14 at 9:22ampost #244 of 6263/23/14 at 9:35ampost #245 of 6263/23/14 at 9:46ampost #246 of 6263/23/14 at 10:16am
Salt & Pepper to taste
----"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing". - Dave Arnoldpost #247 of 6263/23/14 at 10:38ampost #248 of 6263/23/14 at 11:20am
hmmm - good guess!
The ingredients are listed by amount from Most to Least though.
1tsp Dry Mustard
It's a classic '50s preparation
----"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing". - Dave Arnoldpost #249 of 6263/23/14 at 3:43pmpost #250 of 6263/23/14 at 3:57pmpost #251 of 6263/23/14 at 3:59pmpost #252 of 6263/23/14 at 4:08pm
----"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing". - Dave Arnoldpost #253 of 6263/23/14 at 4:16pmpost #254 of 6263/23/14 at 5:51pmpost #255 of 6263/23/14 at 6:31pm
The berbere was a big clue. Something I've been meaning to try. Here's a recipe I bookmarked:
mjb.post #256 of 6263/23/14 at 7:06pm
The first clue for me was actually chicken & eggs. I don't know many dishes that use both. I immediately thought "tajine". But then all of a sudden it hit me (and the berbere definitely helped at that point) and reminded me of that thread I'd started a while ago:Do you know how to get a really dark, thick chicken stew?started on 09/17/13 • last post 09/29/13 at 5:01pm • 18 replies • 852 viewspost #257 of 6263/23/14 at 7:39pmpost #258 of 6263/23/14 at 9:42pmpost #259 of 6263/23/14 at 9:46pmpost #260 of 6263/23/14 at 9:50pmpost #261 of 6263/23/14 at 9:58pm
Sheesh! A lucky "stab in the dark"!
I'll have to cogitate for a bit, the floor is open for volunteers...Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Catererpost #262 of 6263/24/14 at 1:30pmpost #263 of 6263/24/14 at 1:47pm
My apologies, between running for re-election, substituting, cooking for cclients, and keeping peace in the family, my "creative element" is slightly suppressed...Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Catererpost #264 of 6263/24/14 at 1:52pmQuote:
You asked for volunteers, happy to step in - by all means post your own challenge when you got time and ideas :)
Just thought I'll have a poke at it with a classic sauce (which should be obvious enough to not count as a clue).post #265 of 6263/24/14 at 2:57pmpost #266 of 6263/24/14 at 9:23pmpost #267 of 6263/24/14 at 11:09pmpost #268 of 6263/25/14 at 10:20ampost #269 of 6263/25/14 at 11:35ampost #270 of 6263/25/14 at 11:41am
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