Food, Cooking, and Recipes General Discussion!

[Kirby]

Got Ton Katsu.



You can't see it, but it's served over rice.

[Strife ❤️]

Kiby eats a lot of tasty food.

[Kirby]

It's either this or dining hall crap. At least I have a bit of money, and there are a shitton of restaurants in our area.

[Gaia]

^ You should eat more veggies, Illya! :3

[Vagrant]

How do you people survive without a shitload of greens? As someone who has been backpacking for 2 months, something loaded with greens is a meal I would devour in an instant.

Instead it's lots of rice and regret ;_;

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Also, you guys would have no idea what I would give for a really tasty American-style cheeseburger. Pickles, that weird orange tangy sauce I don't know the name of, all that. I just had Mexican for the first time in 3 months and it was incredible. Variety makes everything delicious, yo.

[Christemo]

How do you people survive without a shitload of greens? As someone who has been backpacking for 2 months, something loaded with greens is a meal I would devour in an instant.

Instead it's lots of rice and regret ;_;

Dress up as a bear and raid someone's veggy garden.

[Vagrant]

All I'd get is that really fibrous not-bok choi they call Morning Glory. Not worth it, since the cost of a bear costume would probably set me back more than going to a fancy restaurant to order a salad.

[Christemo]

Morning Glory is the shit, I had that fried all the time while I was doing Muay Thai this summer.

Not worth it, since the cost of a bear costume would probably set me back more than going to a fancy restaurant to order a salad.

The obvious solution is to kill an actual bear and hollow out the fur to make a suit.

Also unrelated question: You started out in Hong Kong, right? Where are you at now?

[Vagrant]

Still in SEA. Did a month in China, finishing up a month in Laos. Next a week in Singapore and then a month in the Philippines before back to china for a few months. Because fuck doing a land crossing into Mongolia in the middle of winter.

[Christemo]

Go to Thailand at one point, specifically the island off Phuket called Koh Yao Noi. I'll tell my aunt you're coming, she owns the best restaurant on the island (also Thailand is hot as fuck in the winter)

[Vagrant]

Also, morning glory is awful. I'll eat a bunch of it because dem greens, but I don't care much for it even then. Maybe it's just hard to cook up right. I'm not a fan of super fibrous vegetables unless they're done right.

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Go to Thailand at one point, specifically the island off Phuket called Koh Yao Noi. I'll tell my aunt you're coming.

Oh, that'd be cool. That's a part of Thailand I haven't been to before. I was going to skip it but that sounds pretty cool. You should PM me some more details about the place, man.

[Christemo]

You need to fry morning glory or it tastes like ass.

[Vagrant]

Yeah, usually it just comes in big ol' bowls of broth and noodles, or whatever. At least in Laos.

[Christemo]

Oh, that'd be cool. That's a part of Thailand I haven't been to before. I was going to skip it but that sounds pretty cool. You should PM me some more details about the place, man.

PM'd you basic relevant information.

[Kirby]

In lieu of the recent curry discussion in the FSN thread, I will post a recipe for curry, as made by Chinese people. I have no clue how this stacks up to other cultures' curries, though, but it certainly isn't much like the Indian fare. Still good

Chicken legs or quarters, cut into large chunks. Use a cleaver to cut through bones.
Potatoes, in chunks
Carrots, in chunks
Onion or shallots, sliced thinly
Chiles, if you want. Sliced or minced
Ginger, sliced
Curry powder
Soy sauce
Rice wine (Shaoxing preferred)
Bay leaves
Oil
Water or broth or something
Salt to taste

Use a wok for this. Saute onions/shallots (and maybe chiles) in oil, set aside. Saute chicken in oil until color changes, add rice wine so that a layer of steam forms and stuff. Add soy sauce, curry powder to taste, return onions to wok. Add ginger and bay leaf. Add enough water/broth to almost cover the chicken, simmer for a bit. 15, 20 minutes maybe. Add potatoes and carrots. Simmer longer until those are done. Serve. You can remove the ginger or bay leaf if you want.

I'd post pics, but this place doesn't have a kitchen so I can't cook anything. Also, I don't have any pics from home.

[Strange_One]

Curry powder

Well there's your problem.



Looks pretty standard to me :P

[SeiKeo]

Doesn't look like that thickens up a whole lot, no?

[Kirby]

It doesn't, actually. It kinda thickens from the potato starch and evaporation, but it's still more soupy. Most of the home-style food from Chinese households I've eaten at don't use thickeners like cornstarch or anything, so the "sauce" or "gravy" is more like a thinner soup-ish thing. It usually doesn't get thick unless they evaporate a lot of the water.

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Also, the chunks are big and have bone, so it's not like something you eat with a spoon.

[Strange_One]

Most of the home-style food from Chinese households I've eaten at don't use thickeners like cornstarch or anything

Families I've eaten with must come from elsewhere in China.

Or are too used to bulking stuff out for sale in takeaways >.>

[Kirby]

Who knows. They're kinda health conscious and stuff, so that might be it. Using a thickener to get the "sauce" to stick to the food would definitely make it more flavorful, but it's also increase the sodium intake and stuff like that.