Posts Tagged ‘Curry’

Air Asia Food



2 random Air Asia Malaysia inflight meals sampled (Indian influenced).

So I went to Malaysia for a Visa run and this time decided to try 2 Air Asia Malaysia meals served. I ordered a Chicken Briyani outbound and a Chicken Curry Roti Canai inbound.

Normally the Air Asia Thai dishes are solid, the green curry and spicy basil chicken meals are my normal safe choices.

The food eaten was definitely eventful.

Extra notes are that trays should really have been provided to stop the messiness of the food. Also the Canai semi-exploded and was leaking as you can see from opening it! lol Could have done with a better fork and maybe a knife too on the Canai as I didn’t fancy eating with my hands with no wet wipes to clean after.

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33 comments - What do you think?  Posted by admin - September 22, 2018 at 10:30 am

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Commonly Used Ingredients in Asian Food

Commonly Used Ingredients in Asian Food

Asia Food is normally sour, sweet, salty and spicy. The following are Commonly Used Ingredients in Asian Food Recipes: –

Lemongrass
It is a perennial and lemon spotted plant. The outer green stalks should be discarded, only the bottom part of the whitish stem may be used.

Candlenut (buah keras)
A round shape, cream colored seed that contains a large amount of oil. it gains fragrance as well thickens the gravy of curry dishes.

Shrimp Paste (belacan)
it is made by fermenting shrimps and salt into paste and has a delicious flavor. Stir together with chilli and other spices in the heated pot.

Star Anise (bunga pekak)
A star shaped seed with 8 points and has a light and sweet flavor. It is used frequently in curry cuisine.

Galangal
It has a light fragrance but is not spicy. usually measured with thumb and is commonly used in soups and curries.

Curry Leaves
The green leaves are slightly bitter and aromatic. they can be used whole for cooking.

Coriander Powder
With amazingly delicious aromatic taste, it is suitable for cooking with meat, seafood or vegetables.

Salam Leaves
it is one of the most commonly used ingredients in Indonesian cuisines. It can be added to curries or rice to enhance the fragrance.

Cumin
This rice-shaped spice has a bitter pungence.

Turmeric
Yellow in color, it is a spice often used in curry making and is used to add flavor and color to the dishes.

Cinnamon sticks
It is the dried bark of laurel trees and contains a fragrant woody scent, suitable for meat and various cuisines.

Assam Peel
It is made from the dried and sliced ​​tamarind. It has a strong sour flavor and can be added directly when cooking.

Assam Paste
It is one of the ingredients in the sour dishes. Add water to extract tamarind (assam) juice.



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Be the first to comment - What do you think?  Posted by admin - March 21, 2018 at 6:19 am

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Gordon Eats Thai Spicy Sausage – Gordon Ramsay



From season 2 of Gordon’s Great Escape. For the second series, Gordon goes back on the road doing what he loves most: searching out the best food in the world and testing himself in extreme and demanding situations. This time he’s not just taking on one country, his appetite for adventure will take him through four of South East Asia’s most exciting culinary destinations: Thailand, Cambodia, Malaysia and Vietnam.

In this clip Gordon learns how to make a Thaispicy sausage

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30 comments - What do you think?  Posted by admin - January 18, 2018 at 12:13 pm

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Indian Street Food Tour in Mumbai, India | Street Food in India BEST Curry



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Indian Street Food Mumbai – Indian Street Food – Street Food India
Indian street food and Indian Food is something I’ve always dreamed about trying! So I flew to Mumbai, India and have been eating street food and curry non stop. Best Street Food I’ve tasted! The Indian food is so good in Mumbai! I’ve eaten street food in Chennai, street food in Hyderabad, and street food in Mumbai, all of which has been amazing!

The street food in Mumbai was so delicious. The restaurant food was also very nice! I had some amazing curry and thali and veg + non-veg food

Here are the locations for the Indian street food and Indian restaurants in Mumbai that I tried:

1) Pav Bhaji at Khau Ghali Street – Zaveri Bazzar
2) Vada Pav at Ashok Vada Pav
3) Malpua at Suleman Usman Mithaiwala
4) Tandoori Quail and Lamb Brain Gravy at Minara Masjid road – Temporary tent for Ramadan Special
5) Bheja at Bademiya Soup
6) Street Kachori at Khau Ghali Street – Zaveri Bazzar
7) Pani Puri at Elco Pani Puri Center
8) Sev Khamani at Khau Ghali Street – Zaveri Bazzar
9) Thali at Friends Union Joshi Club

ABOUT THE FOOD RANGER
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My name is Trevor James and I’m a hungry traveler and Mandarin learner that’s currently living in Chengdu, Szechuan, China, eating up as much delicious .

I enjoy tasting and documenting as many dishes as I can and I’m going to make videos for YOU along the way! Over the next few years, I’m going to travel around the world and document as much food as I can for you! I love delicious food! This channel will show you real Chinese food and real local food, not that stuff they serve in the Buzzfeed challenge.

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28 comments - What do you think?  Posted by admin - January 9, 2018 at 11:27 pm

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You Vs. Me: Asian Food items

You Vs. Me: Asian Food items



Rice goes with every thing and it’s mouth watering!

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35 comments - What do you think?  Posted by admin - December 1, 2017 at 6:52 am

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Inexperienced Curry Baked Rice | Asian Food items Channel

Inexperienced Curry Baked Rice | Asian Food items Channel



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Asian Food items Channel (AFC) is the leading and major food and way of living broadcaster based mostly in the heart of Asia. As the to start with food Television set channel to broadcast pan-regionally in Asia, AFC gives a nutritious blend of both of those Eastern and Western articles in a range of formats all day!

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Be the first to comment - What do you think?  Posted by admin - September 20, 2017 at 6:46 am

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Cooking the best Thai Eco-friendly Curry

Cooking the best Thai Eco-friendly Curry

The options of the best Thai Eco-friendly Curry are primary chunks of tender rooster simmered in a homemade green curry sauce along with fresh, healthful vegetables. This recipe is created distinctive by generating the Eco-friendly Curry paste on your own. The result is a gourmet-model aromatic Thai green curry and stunning to provide. The essential to a good green curry is in not only making use of the correct components, but realizing when to incorporate them. Only use tiny pieces or cuts of rooster, this lets for more rapidly cooking and the freshest doable flavor. Preparing time is twenty five minutes and cooking is about 20. SERVES two-3 Ingredients:

  1. 1 to 1.five lbs. boneless rooster thigh or breast, lower into chunks
  2. eight kaffir lime leaves (can be acquired at most Asian food outlets)
  3. A handful of fresh basil
  4. 1 can coconut milk
  5. 1 pink bell pepper, de-seeded and lower into chunks
  6. 1 cucumber, sliced lengthwise, then lower into chunks
  7. two Tbsp. Sunflower oil

Eco-friendly CURRY PASTE:

  1. four tiny green Thai chillies
  2. 1/four cup shallot, diced
  3. four cloves garlic, minced
  4. 1/two stalk lemongrass, sliced thinly
  5. 1+1/two tsp. ground coriander
  6. 1/two cup fresh coriander leaves and stems, chopped
  7. 1 thumb-sizing piece galangal (Thai ginger), grated
  8. 1 tsp. ground white pepper (can be acquired at some supermarkets, OR at Asian food outlets)
  9. 1 Tbsp. soy sauce
  10. two Tbsp. fish sauce, moreover a lot more to flavor
  11. 1 tsp. shrimp paste (or just one added Tbsp of fish sauce if unavailable)
  12. 1 tsp. sugar

Preparing:

  1. Prepare the rooster and chop the bell pepper and cucumber.
  2. Prepare the lime leaves by tearing the leaf absent from possibly side of the stem. Discard the central stem. Then, making use of scissors, lower the lime leaves into skinny strips. Reserve.
  3. Get the “Eco-friendly Curry paste” components and in a mortar and pestle, or food processor, make a paste. If necessary, incorporate a several Tbsp. of the coconut milk to assistance mix components. Established apart.
  4. Warmth up a wok or massive frying pan about medium-higher heat. Insert the oil and swirl all-around, then incorporate the curry paste.
  5. Stir-fry briefly to release the fragrance (30 seconds to 1 moment), then incorporate 3/four of the coconut milk). Stir well to mix in.
  6. Insert the rooster, stirring to include. When the curry sauce will come to a boil, lower heat to medium or medium-small, until finally you get a good simmer.
  7. Address and permit to simmer 3-five a lot more minutes, or until finally rooster is cooked by. Stir once in a while.
  8. Insert the pink bell pepper and cucumber, moreover the strips of lime leaf, stirring well to include. Simmer another two-3 minutes, or until finally vegetables are softened but however company and vibrant.
  9. Do a flavor-take a look at for salt, incorporating 1-two Tbsp. fish sauce if not salty enough. If you would like a sweeter curry, incorporate a minor a lot more sugar. If too salty, incorporate a squeeze of lime or lemon juice. If too spicy, incorporate a lot more coconut milk. Note that this curry ought to be a harmony of salty, spicy, sweet and bitter, moreover bitter (the bitter is identified in the fresh basil garnish).
  10. Serve this curry in bowls with rice served individually, enabling visitors to incorporate their personal. Prime just about every portion with fresh basil, then drizzle about two-3 Tbsp. coconut milk.

The over recipe is commonly applied at most dining places in Thailand. Asia Privilege Club is a totally free VIP membership Club which features our users positive aspects and money financial savings at several of these Thai Eating places which provide the traditional and the best Thai Eco-friendly Curry.

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Be the first to comment - What do you think?  Posted by admin - June 12, 2017 at 4:45 am

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