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June 2014 Challenge - Southeast Asian - Page 4

post #91 of 103

Bamboo salad with quail eggs (kai parlow), seasoned with star anise, pepper, garlic, ginger, fish sauce and oyster sauce. 

And a pork rib soup (tom yum gradook moo), pork ribs simmered with galanga, shallots, lime leaves and chilis, seasoned with fish sauce and lime juice.

 

post #92 of 103

Lap (or laap or larb)

 

A very simple straight forward dish. It has many different variations depending on the part of the country, and some of the neighbouring countries have similar dishes on their menu.

I used minced beef, but this can also be made with minced pork or chicken

The bowl with aromatics, namely fish sauce, lime juice (I squeezed half in my eye. It hurt), onion, chili and some garlic)

Basil instead of the coriander it should actually have as this challenge has depleted my coriander supply

And totally not traditional, but I decided to eat it with freshly baked bread instead of rice as I just couldn't resist (and wanted to show of my bread)

 

Once the mince is just cooked, the aromatics get added and stirred in. I would normally have eaten it with lettuce, but I ran out, so it's tomato and cucumber instead.

Traditionally it is eaten luke warm.

The white stuff on the top is toasted rice. An essential ingredient for some crunchiness to the dish.

 

And below an old picture of how it would/could look with lettuce leaves

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post #93 of 103

Some poor pictures of my Thai sausages in a roll with Indonesian achar, sort of Thai-Indonesian served Vietnamese style (VietThaiNesian?)

Basil

 

Achar

 

Thai sausage

 

Roll with chili paste and achar

 

And ready to eat

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post #94 of 103

Maybe I'll get this in under the deadline, we shall see. But it isn't like I'm a serious contender in this one.

 

I expected someone to do Vietnamese pho by now.  Oh well.

 

So here's a handful of marrow bones ready to get blanched:

 

 

And here are some of the spices and such getting toasted in a pan:

 

 

We're looking at coriander seeds, star anise, cinnamon, cloves. Meanwhile, let's check on the char of the onions and ginger:

 

 

Not quite ready, another few minutes.  Then everybody into the pool:

 

 

House smells great.  After a few hours of not quite simmering, strained the broth, stashed it in the fridge, waiting for round 2.

Food nourishes my body.  Cooking nourishes my soul.
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post #95 of 103
Thread Starter 

Mmm yeah I love pho!  I will read through the entire post after midnight here (east coast US time) and pick a winner!

post #96 of 103

Been trying to get this post out since yesterday, but my internet is been non-existant.

Hope it works from my tablet!

I was about to ask if anyone had pho as you cant have a SE Asia thread without it!

Thanks teamfat.

 

My creation:

Cucumber, tomato, onion and chili pepper in a fish sauce, lime juice and garlic marinade

 

Frying steak in duckfat.

 

The pictures are not in the right order but am going to post anyway to meet the deadline.

 

This here below is a pancake I was given.

It was wrapped in alu foil and I though it was a stack of crepe like pancakes but it turned out to be one huge one.

Goes to show: you gotta look a gift horse in the mouth:-)

 

Steak almost done, rested for a little, thinly sliced and added to the onion mixture

 

 

And spread out on top of the pancake.

I am calling it "risolles with a twist"

 

slightly edited from my laptop to make it more readable as there were no breaks in the sentences


Edited by butzy - 6/30/14 at 5:35am

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post #97 of 103

Okay, got it done.  Was wondering about the cut of beef I was going to use. Not tripe, not tendons, not bull penis. I'm a newbie at this. SO I was at the meat counter and notice that there was half a boneless ribeye steak tucked at the back. I asked Joe about it, he said he cut a steak in half for a customer, had no idea if the other half would sell or if his boss would scold him.  I decided it was just what I needed, brought it home.

 

 

Stashed it in the freezer for bit, then sliced thinly, and prepped the greens -  mint, cilantro, basil from the garden, jalapeno, beans sprouts:

 

 

Got the condiments out, the broth was just about to a rolling boil.  I used bun than tai ( rice vermicelli ) for the noodles, though some prefer the flat, wider wheat based types.

 

 

Loaded up the bowl:

 

 

I was a bit concerned about how my first attempt at this would turn out. I didn't need to worry, this was really GOOD!

 

For the nitpicking part, I didn't have any black cardamom pods. My broth didn't have quite the undertone that they bring to good pho broth, and I may have used just a bit to much rock sugar, but that got masked by adding the fish sauce and sriracha at serving time.

 

Like I said, this was really good!

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post #98 of 103
Thread Starter 

After reading the whole thing,  I have to give it to @GeneMachine!  I love the tour of Southeast Asia.  I got a lot of new ideas from your posts.  You probably won because of your week off cooking frenzy.  Soto Daging was my favorite picture.  Your plating and photography was very good throughout!

 

A close second is @butzy!  You clearly have a deep knowledge of the cuisine and you fought off a hippo.  Thanks for sharing your knowledge of herbs/spices and gardening too!

 

After a month of cooking and nearly 1 lb of thai chiles,  I need some more equipment! (want anyway)

 

1) big round chopping block

2) chinese cleaver probably cck

3) Wok burner cone for my gas range

 

@GeneMachine what's the next category?  I got a 4 day weekend of cooking coming up.

post #99 of 103
Congratulations Gene!
Well done:-)

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post #100 of 103

Thanks all! We had very nice entries from everyone, and I do agree with @MillionsKnives that my big advantage was having lots of free days. I wish we had seen some more participation, though - I love the various cuisines of the region, as I hopefully could show. I'd like to view this one as a tie with @butzy - thai sausages, anyone? Great work there.

 

I do agree with @MillionsKnives shopping list.... Proper Wok burner has to be purchased, and soon...

 

I am pretty sure what the next round is going to be, but give me an hour to think it over. I guess I will stay with a regional theme, really liked those lately. Posting soon!

 

Happy cooking everyone!

post #101 of 103

A real culinary trip. Thanks for that Gene!

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #102 of 103

all beautiful from everyone, Gene you rocked it buddy! butzy, I was really rooting for you girl!

post #103 of 103

Congratulations Gene and also butzy. This time I spent my time on this thread just learning. Thanks for all your efforts!

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