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Danielle

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Posted on 09-30-05 03:59 AM Link | Quote
Originally posted by Trapster
Mm, cock tails. What?

It's a DRINK, Trapster.

I'll have to snag some of my mom's recipes. She's a really good cook. Curry has to be my favorite recipe of hers, and it certainly doesn't look like SamuraiX's... Which is a good thing.
SamuraiX

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Posted on 09-30-05 04:04 AM Link | Quote
Originally posted by Danielle
Originally posted by Trapster
Mm, cock tails. What?

It's a DRINK, Trapster.

I'll have to snag some of my mom's recipes. She's a really good cook. Curry has to be my favorite recipe of hers, and it certainly doesn't look like SamuraiX's... Which is a good thing.

I simplified the recipe (maybe the ingredients) a tiny bit, but otherwise that is how you make it. Homemade flan is good too.


(edited by SamuraiX on 09-29-05 07:10 PM)
(edited by SamuraiX on 09-29-05 07:10 PM)
Danielle

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Posted on 09-30-05 04:06 AM Link | Quote
Tiny?
And wtf yogurt. That isn't in curry. Er, it's not in MY recipe of curry..
SamuraiX

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Posted on 09-30-05 04:16 AM Link | Quote
American curry? I saw American flavored potato chips (Lays) at the food market yesterday. There was also Mexican and Oriental. I'll try to get a picture next time. I also saw curry flavored ramen(Maruchan brand).
Tarale
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Posted on 09-30-05 04:47 AM Link | Quote
Hmm... I've seen Curry recipes with yoghurt in them, I think I've seen yoghurt in a Tika Masala recipe before...

Hey... does anybody here happen to know how to make a satay sauce, out of interest?
SamuraiX

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Posted on 09-30-05 04:54 AM Link | Quote
Peanut sauce+meat=satay, at least from what I have seen in the thai places. Might add some spices as well.
Tarale
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Posted on 09-30-05 05:17 AM Link | Quote
Originally posted by SamuraiX
Peanut sauce+meat=satay, at least from what I have seen in the thai places. Might add some spices as well.


Well, it's the "peanut sauce' (called a "satay sauce" -- it doesn't have to go with meat, it could go with tofu.... or noodles....) that I want to know how to make.

I know it has peanuts in it... That's about it so far...
SamuraiX

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Posted on 09-30-05 05:29 AM Link | Quote
Originally posted by Tarale
Originally posted by SamuraiX
Peanut sauce+meat=satay, at least from what I have seen in the thai places. Might add some spices as well.


Well, it's the "peanut sauce' (called a "satay sauce" -- it doesn't have to go with meat, it could go with tofu.... or noodles....) that I want to know how to make.

I know it has peanuts in it... That's about it so far...

I see...well it is mainly peanuts, coconut milk, red curry powder, and lemon. That's it, I think. Tastes good with steamed rice.


(edited by SamuraiX on 09-29-05 08:30 PM)
Danielle

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Posted on 09-30-05 05:44 AM Link | Quote
Curry with yogurt? Maybe there are many different kinds of curry.. because yogurt in what my mom cooks sounds disgusting.

And Tarale, I might be wrong, but don't they sell Satay sauce in like.. a bottle?
SamuraiX

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Posted on 09-30-05 06:02 AM Link | Quote
Originally posted by Danielle
Curry with yogurt? Maybe there are many different kinds of curry.. because yogurt in what my mom cooks sounds disgusting.

And Tarale, I might be wrong, but don't they sell Satay sauce in like.. a bottle?

Not the vanilla yogort, or the yopoo yogurt, the plain type that you get from most food stores. And the type of peanut sauce they sell in bottles is mostly preservatives and it tastes better if you make it. Plus, it is cheaper, and easy to make. What type of person doesn't have all the ingredients at hand anyways?
Danielle

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Posted on 09-30-05 06:07 AM Link | Quote
Well Tarale is asking for the ingrediants, that's the point.

And um.. plain yogurt.. like to thicken the curry?
SamuraiX

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Posted on 09-30-05 06:19 AM Link | Quote
Fine, here is a book recipe. >__<

THAILAND
Peanut Sauce

Indispensable with satay, this sauce also works as a nice dip for a number of other Asian appetizers (like cold spring rolls) and all kinds of grilled meats. Thinned out with some water, it makes a beautiful salad dressing for sprout salads, like the Indonesian gado-gado. The peanuts that this recipe calls for are widely available. The red curry paste is imported from Thailand. Maesri, Wandee's favorite brand of red curry paste, comes in 4-oz tins. You'll need half a tin per recipe and you can bag and freeze the rest for future use.

Serves 4 or more


5 oz roasted unsalted peanuts
4 cups unsweetened coconut milk
2 tbsp red curry paste
2 tbsp sugar
3 tbsp lemon juice
3 tsp fish sauce

1. Blend or process the peanuts until they are fine meal. Reserve.
2. Heat half the coconut milk in a saucepan at high heat and add the red curry paste. Stir to dissolve and continue cooking at high heat for 10-12 minutes, until the oil from the coconut has risen to the surface.

3. Lower heat to medium-high and add processed peanuts. Stir and add the rest of the coconut milk. Bring to bubbling boil. Lower heat to medium and add sugar, lemon juice and fish sauce, Cook, stirring accasionally, for 15-20 minutes, until the sauce has thickened somewhat and the oil has returned to the surface.

4. Take off the fire and let rest for a half hour. Stir to blend oil that has nsen to the surface. It should be the consistency of thick cream. If thlcker than thatj add a couple of tablespoons of water or coconut milk and blend.

5. The sauce can be served lukewarm or reheated to piping hot. Leftover sauce can be refrigerated (where it will solidify) and then reheated on a slow fire, thinned down with some water or coconut milk. It can also be frozen, and reheated another day, the same way.


Recipe from:

Simply Thai Cooking
Wandee Young and Byron Ayanoglu
Robert Rose, Inc.
March 1996, $17.95/trade paperback
ISBN 1-896503-18-7
Reprinted by permission.

Sokarhacd

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Posted on 09-30-05 06:21 AM Link | Quote
I know a pretty good recipe I made up for sauce that you can cook your steak in to make it taste good

Soy Sauce
Teriyaki Sauce
Sugar
schezwan sauce

optional:
Sukiyaki sauce


Mix the sauces together, and add a teaspoon or so of sugar, then mix it. its really good...or so I think anyways


(edited by Dcahrakos on 09-29-05 09:21 PM)
RT-55J

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Posted on 09-30-05 06:29 AM Link | Quote
Best Cereal Ever

Ingredients:

1 Gallon Milk
2 Gallons cereal
1 Cup Sugar

Steps:

1. First dump 2 gallons of cereal into a HUGE salad bowl.
2. Then dump 1 gallon of milk over the cereal.
3. Now dump in the cup of sugar.
4. Stir.
5. Enjoy.

Serves 6
Tarale
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Posted on 09-30-05 12:24 PM Link | Quote
Bleh, I gave up and declared myself too drunk (or about to become too drunk) to attempt making satay stir fry tonight.

I'm going to have cheese on toast instead. I may be able to pull that off without burning myself, cutting myself, burning dinner, spilling it on the floor, etc...

(I have cooked drunk before.... can you tell how it went?)
TapTap

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Posted on 09-30-05 07:03 PM Link | Quote
Originally posted by Tarale
I've seen Curry recipes with yoghurt in them


Yoghurt? is that the same as yogurt, but it hurts?
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