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What's Cooking 2020! Now with Technicolor!

TexLaw

Contributor
A cold(ish) front came through overnight, and I had a bunch of roasted chicken carcasses in the freezer.

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I don't know what it's gonna be, but the stock already is delicious (the pic was from over an hour ago). I'm looking forward to lunch!
 

TexLaw

Contributor
A simple lunch.

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Chickpea flour, water, parsley, cumin, coriander, turmeric, salt, baking soda, lemon juice, and water to make a moderately thick batter. Dump a tablespoon of that stuff into a little oil and keep doing that until it's reasonably full. Flip. Remove. Repeat. Each batch takes, maybe, a couple minutes.

I actually made a baker's dozen, but they are too easy to eat while cooking the next batch.
 
A take on nanban chicken which is essentially Japanese chicken nuggets. Marinade in soy, garlic, chilli and honey then dredge in seasoned cornflour: salt white pepper onion powder chilli (again. I like chilli). Now here’s the difference. Squirt some aerosol oil and air fry for 8 mins in my new toy. Serve with a sauce made from the marinade and an Asahi. Job’s a good ‘un.
 

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I made roasted carrots and potatoes and fry pan boneless strip steak.

Unfortunately, I got a little distracted by the most beautiful rare steak I’ve ever cooked and didn’t take a picture of it plated. Just a shot earlier of the prepped veggies 8A621AB5-60A6-405A-9FC9-127A9C09CC0C.jpeg
 

TexLaw

Contributor
A couple of recent endeavors.

First, pizza night! Spiced beef, home made sauce, WSU garlic dill viking cheese, avocado, and green onion.

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Then, some gluten free papardelle made mostly with chickpea flour. No one here is trying to be gluten free, but the recipe intrigued me. It came out great!

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So the guy I work with, who I have known since I first arrived in Singapore in 2004 (we frequent the same bars) has kept saying when can he sample the cooking and last night finally got around to it. A large curry fest: Rogan josh, Punjabi chicken, Bombay potatoes, tempered dhal, Indonesian 'aria orik' veg and lemon rice. Quite a few beers were demolished during the making and consumption...
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Playing with the new wok last night. Stir-fried chicken influenced by the You Tube "School of Wok" channel. Marinade chicken with garlic, soy sauce, sesame oil and a pinch of five spice. Onions, garlic and red pepper into the wok, then set aside. Sear the chicken, add back veggies and dried red chillies (TBH I nearly forgot these as (a) they had been soaking in water which I don't normally do and (b) I was into the second bottle of rose by this time) then add the sauce. A couple of tablespoons of tomato paste, same of soya sauce, teaspoon sesame oil, teaspoon of Chinkiang vinegar, sugar and a teaspoon of cornflour. I thinned it out with a splash of water.

Finish with a cheffy sprinkle of chopped coriander.
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oc_in_fw

Contributor
Playing with the new wok last night. Stir-fried chicken influenced by the You Tube "School of Wok" channel. Marinade chicken with garlic, soy sauce, sesame oil and a pinch of five spice. Onions, garlic and red pepper into the wok, then set aside. Sear the chicken, add back veggies and dried red chillies (TBH I nearly forgot these as (a) they had been soaking in water which I don't normally do and (b) I was into the second bottle of rose by this time) then add the sauce. A couple of tablespoons of tomato paste, same of soya sauce, teaspoon sesame oil, teaspoon of Chinkiang vinegar, sugar and a teaspoon of cornflour. I thinned it out with a splash of water.

Finish with a cheffy sprinkle of chopped coriander.
View attachment 1074440
That looks good
 
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