I'm not sure I've made a proper curry
I just put in stuff I like, such as mustard seeds, loads of onions, fenugreek, coconut milk and CHILLI
( sporters I’m sincerely gratitude to you, Thu 2 Feb 2012, 15:11, 1 reply, 14 years ago)

Now I've finally got a mortar & pestle, I'd like to make a proper paste from scratch.

( Agnostic Antichrist Baltimora, Thu 2 Feb 2012, 15:12, Reply)

I used mine for some thai green curry paste a few weeks ago
Fucking NOM
( sporters I’m sincerely gratitude to you, Thu 2 Feb 2012, 15:13, Reply)

Have you seen the advert for Philadelphia where she makes a thai green curry containing it?
What the fuck?!
( Agnostic Antichrist Baltimora, Thu 2 Feb 2012, 15:14, Reply)

ha!
No. Odd
( sporters I’m sincerely gratitude to you, Thu 2 Feb 2012, 15:15, Reply)

Just looks fucking wrong

( Agnostic Antichrist Baltimora, Thu 2 Feb 2012, 15:18, Reply)

green and red curry I can do
My favourite thing to cook at the moment is a hot and sour sauce of soy sauce, ginger, chilli, brown sugar and some fish sauce; reduce until thick then chuck in some prawns. NOM NOM NOM
( Naked Ape call me Caitlyn, Thu 2 Feb 2012, 15:16, Reply)

I've been making a fake teryaki type thing using honey, soy, sesame oil and chilli
Very quick and nice with chicken/peppers/brocolli and fried rice
( sporters I’m sincerely gratitude to you, Thu 2 Feb 2012, 15:17, Reply)

Sounds very similar, bit of egg fried rice and you're good to go!

( Naked Ape call me Caitlyn, Thu 2 Feb 2012, 15:18, Reply)

Been getting fried rice tips from my mate who is married to a Chinese girl
Use a rice cooker and less water, and throw in shitloads of stuff!
( sporters I’m sincerely gratitude to you, Thu 2 Feb 2012, 15:20, Reply)

Rice cookers are unecessary, she is obviously a fake chinaman
wash rice to remove excess starch
put rice in pot and add 1.5 measures of boiling water for every measure of rice
boil briefly, stirring to prevent sticking
sticka lid on and turn down the heat to a simmer
whne the water is all gone the rice will be cooked to perfection

cool before frying, this is vital

NOM
( Naked Ape call me Caitlyn, Thu 2 Feb 2012, 15:22, Reply)

She is a real one, for sure
I know how to make rice BTW
( sporters I’m sincerely gratitude to you, Thu 2 Feb 2012, 15:23, Reply)

On;ly trying to help, I can imagine these new fangled forrin ingredients confusing people of your geographical disability

( Naked Ape call me Caitlyn, Thu 2 Feb 2012, 15:25, Reply)

It takes ages rubbing the sticks together

( sporters I’m sincerely gratitude to you, Thu 2 Feb 2012, 15:26, Reply)

That sounds excellent, I fucking love hot & sour sauce.

( Agnostic Antichrist Baltimora, Thu 2 Feb 2012, 15:20, Reply)

Oh and garlic,
put in nthe ginger garlic and chillis whole and remove before serving, score the chillis to let the heat out.
( Naked Ape call me Caitlyn, Thu 2 Feb 2012, 15:23, Reply)

I'm going to start doing this soon
I'm now debt free to everyone except my bank, once I've sorted my overdraft, I'm going to start cooking food like this
( Agnostic Antichrist Baltimora, Thu 2 Feb 2012, 15:24, Reply)

this is super cheap as long as you can find a good cheap bottle of soy sauce as it uses a lot

( Naked Ape call me Caitlyn, Thu 2 Feb 2012, 15:26, Reply)

Also, fried rice is fucking lovely!

( sporters I’m sincerely gratitude to you, Thu 2 Feb 2012, 15:26, Reply)

One of my colleagues goes to a Chinese supermarket most weeks
Shall ask him to pick me a bottle or two up, light or dark soy?
( Agnostic Antichrist Baltimora, Thu 2 Feb 2012, 15:30, Reply)

Light, for me dark would be too strong as you are reducing it anyway

( Naked Ape call me Caitlyn, Thu 2 Feb 2012, 15:31, Reply)

Superb, cheers

( Agnostic Antichrist Baltimora, Thu 2 Feb 2012, 15:34, Reply)

Both
Light for flavour, dark for colour
( sporters I’m sincerely gratitude to you, Thu 2 Feb 2012, 15:31, Reply)