1278 replies to this topic

[Sekhar]

Suresh Hinduja, on 20 June 2010 - 11:13 AM, said:

Looks delicious and great quality for a phone camera, which one?
and what's broken rice?

Thanks Suresh. I's a Nokia Nuron (5230), just a 2mp camera and not even autofocus..but the best feature, other than the great call quality, imho, is the GPS free for life and also embeds location data into the pictures. No complaints since I got it free with my cellphone plan.

Broken Rice is just that, lower grade rice, cơm tấm in Vietnamese I believe. In Telugu we call it nookalu. Has a nice texture and tastes a little different.

Quote

Cơm tấm in Vietnamese is cooked rice from fractured rice grains. Tấm refers to the broken rice grains while cơm refers to cooked rice.

It is usually served with grilled pork (either ribs or shredded) plus a Vietnamese dish called bì (thinly shredded pork mixed with cooked and thinly shredded pork skin) over broken rice. The rice and meat are served with various greens and pickled vegetables, along with a prawn paste cake, trứng hấp(baked egg), and grilled prawns. Typically restaurants will serve this popular combination rice plate with a small bowl of nước chấm, as well as a small bowl of soup broth (canh) with garlic chives (to cleanse the throat).... http://en.wikipedia.org/wiki/Cơm_tấm

SAUCY, on 20 June 2010 - 12:15 PM, said:

@Sekhar - oh man, I remember now all the great food i was eating in Thailand, not so long back

Atlanta is not exactly famous for it's food options, unlike New York or San Francisco, but I make do...
There are many options for authentic SE Asian food and also 'Mexican' food. 80 miles south it's a different story. Batterdipped deepfried redcolor cornsyrup country.

Edited by Sekhar, 20 June 2010 - 07:18 PM.

[Sekhar]

Egg Fried Rice with Laoganma sauce (actually it's a coarse paste with oil) and Shan Manchurian mix chicken:

[Suresh Hinduja]

Sekhar, this sounds like what we call Szechaun sauce, no?

[Sekhar]

Suresh Hinduja, on 28 June 2010 - 09:58 PM, said:

Sekhar, this sounds like what we call Szechaun sauce, no?

Not really, it's has a different texture.. no sourness. It's like fried red chillies, possibly Szechuan chillies, in lots of oil. Not like the usual/generic Szechuan sauce which is wet rather than oily.

I'll take a picture of the ingredients on the lable, and the 'sauce' itself and post later. I remember it has something called 'Prickly Ash' listed. Ah yes, Sichuan Pepper - Google/Wikipedia:

Quote

....In America, it is possible to come across names such as "Szechwan pepper," "Chinese pepper," "Japanese pepper," "aniseed pepper," "Sprice pepper," "Chinese prickly-ash," "Fagara," "sansho," "Nepal pepper," "Indonesian lemon pepper," and others, sometimes referring to specific species within this group, since this plant is not well known enough in the West to have an established name. Some brands also use the English description "Dehydrated Prickly Ash" since Sichuan pepper, and Japanese sansho, are from related plants that are sometimes called prickly ash because of their thorns.... http://en.wikipedia..../Sichuan_pepper

Edited by Sekhar, 28 June 2010 - 10:16 PM.

[Sekhar]

Suresh Hinduja, on 28 June 2010 - 09:58 PM, said:

Sekhar, this sounds like what we call Szechaun sauce, no?

Sekhar, on 28 June 2010 - 10:10 PM, said:

I'll take a picture of the ingredients on the lable, and the 'sauce' itself and post later.

Looks like oily pickle, that's how I was trying to describe it earlier.

There is something else in it other than those ingredients, tastes like shrimp...

Edited by Sekhar, 30 June 2010 - 05:20 AM.

[SAUCY]

[Sekhar]

That looks different Saucy! We make it either dry-fry or in a pulusu (tamarind gravy). Please post your recipe?

[SAUCY]

Sekhar - Well, it was a first for me as well, we usually eat it boiled and then fried, you know sindhis call it took, we eat it with sindhi kadhi and chawal on sundays
we also make a sort of a chaat, boiled peeled and then cut into bite sized pieces, add boiled potatoes with it and then add red chilli powder salt and imli chutney to the whole thing,
mix and eat it cold straight from the fridge, heaven......my dad wud add green mint chutney to it also, yummmmm...

Here I boiled the arbi, cut into bite sized pieces, fried some jeera and rai n green chillies in a little oil, very little onions, dash of turmeric, and some coarsely mashed tomatoes, then half cup of coconut powder mixed with 1 cup warm water, simmer for 15 mins on low flame, added some curry pata, done... it tasted amazing...try it...

[anil]

An Antigan Lunch. Goat stew, Malasa rice and Susi's hot sauce.

[Sekhar]

Biryani and Buraan. Made from scratch Hyderabadi:

[SAUCY]

[Suresh Hinduja]

Sekhar, on 18 July 2010 - 01:39 AM, said:

Biryani and Buraan. Made from scratch Hyderabadi:

Nice, I can see the meat falling off the bone

[Sekhar]

Suresh Hinduja, on 20 July 2010 - 09:33 AM, said:

Nice, I can see the meat falling off the bone

Thanks Suresh. Actually forgot to mention, I made it in the slow cooker. Good, but little more tweaking needed as far as the wetness and timing go.

[SAUCY]

[SAUCY]

[Sekhar]

Great pictures Saucy! Looks delicious as usual.

[Suresh Hinduja]

SAUCY, on 22 July 2010 - 08:50 PM, said:

22072010635.jpg

Nice!

[SAUCY]

Sekhar, on 22 July 2010 - 09:37 PM, said:

Great pictures Saucy! Looks delicious as usual.

Sekhar n Suresh - thank you, yes delicious as usual, but this time I added black pepper to chicken for extra zing and the rice was cooked with strong red chillies, cloves n garlic

[SAUCY]

[Sekhar]

Saucy will have to buy a new screen for my laptop.

Is that rice?