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Thread: Stuff I cook that's considered food

  1. #41
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    Do you make your own kimchee? What do you use as starter?
    yes i do, i don't have a starter. i naturally ferment it. i haven't made anyone sick yet so i guess i'm doing something right. lol.

    i just salt it, squeeze it out, mix the powderized rice in and the pepper mix and it ferments. tastes like kimchi, smells like kimchi. then it must be kimchi. lol. i make it like how it is i saw online in recipes. I don't like using oysters or shrimp as part of the starter coz i'm highly dubious of what what would do with all that hardwork i put into making it. lol.


    With Hainan chicken rice the best places for it in Malaysia aren't in the food courts. Should anyone want to look for this in Malaysia a quick google will tell you where the specialist restaurants are. There are places that have been cooking and serving nothing but Hainan chicken rice for generations. IMO the best ones are in a small town called Ipoh. The essentials are in the poaching of the chicken and the use of chicken fat in cooking the rice. Even in the chilli sauce should have some chicken fat in it along with kumquat juice and finely julienned peel. And of course you'd have to start with what Malaysians call "kampong chicken" which is basically organic free range.
    thanks for the tips!

    with what's going on in Sabah and the Philippines, I doubt i'd ever be going to Malaysia anytime soon. =(

  2. #42
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    paella today.



    not using the expensive rice or the right rice for it which is usually arborio or bomba (can't find bomba here), so i'm just using jasmine rice.

    it's for these people:





    the age old tradition in my country (since before spanish occupation) and in my family of the "pabasa"

    http://en.wikipedia.org/wiki/Pabasa_(ritual)

    cooked enough for one serving each. there's enough other food to go around so i did just a serving each (tall pot), as paella can get rather expensive.

  3. #43
    Senior Member Mucho Bocho's Avatar
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    This is what i did with my Belly. 3 day cure with pink salt, three day Sous Vide at 140 degrees, browned in a pan and baked until internam temp was 155. I left the skin on these and liked it better:






  4. #44
    wow @ the belly!
    Twitter: @PeterDaEater

  5. #45
    Senior Member Mucho Bocho's Avatar
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    Thanks Pete. You kno eye's love me a crispy juicy porkly belly

  6. #46
    Senior Member Duckfat's Avatar
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    Quote Originally Posted by Mucho Bocho View Post
    Looks freakin awesome!
    Who you jivin' with that Cosmik Debris?

  7. #47
    Franz that Paella looks amazing I buy head on shrimp every chance I get. Besides - I find when you take it to pot luck parties - you get to eat most of it.

    I want to try all this, but I just happen to have a really nice piece of lean Pork Belly in the freezer. Was there a specific reason you SV'd it for that long?

  8. #48
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    Thanks mike9, shrimp is expensive everywhere. But the only good thing about where I'm from is that we can get fresh shrimp all the time. head on shrimp is the norm here. =D

  9. #49
    Senior Member Mucho Bocho's Avatar
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    Mike9, So after the three day cure in brine, I seperated the belly into four one pound portions. Each portion was divided into three cubes. Wraped in film and sealed and SV at 140 for two days. Then pressed, chilled, pan fried and baked to 160. I found that the fat was not rendered enought. It sliced like bacon but was too forward. I wanted the fat to render more an be in then background more as a suporting flavor. So I popped the three unwrapped packages of pork back into the SV bath for another 24hrs at 140. Then cooked and these are the pic's from above. I also think the three day SV broke down the skin better giving an eitble crackling.

    The good news is that I still have two more portions in the refrigerator.

    I will say that I've been using sodium erythorbate lately and I highly recommend it for any long curing of meats. It kept the fat just as white as it was fresh after the brine. No darkening and I think the cure went deeper as well.

  10. #50

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    That pork looks amazing...so hungry now.
    Remember: You're a unique individual...just like everybody else.

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