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Nedfeister

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Looks wonderful - any chance you would share the recipe?
Of course Lars..

Amok Trei

500g skinless haddock/cod fillets
2 stems lemongrass, white part only, chopped.
Tablespoon chopped fresh galangal
3 garlic cloves, chopped
2 small red onions, chopped
2 Kaffir lime leaves
1 chilli, de-seaded and chopped
1 teaspoon ground turmeric
1/2 teaspoon Prahok (fermented shrimp paste)
1 tablespoon fish sauce
1 tablespoon palm sugar
1/2 teaspoon salt
200ml thick coconut milk
150g baby spinach leaves, sliced

Method:
Cut fish into bite sized pieces.
Put the lemongrass, galangal, garlic, onion, chilli, and 1 of the lime leaves into a food processor to make a paste. Add tablespoon of water to help it bind.
Place curry paste in a bowl and add the coconut milk and spinach. Add fish and stir through.
Traditionally this dish would be steamed in banana leaves 🌱 but you can also simmer it gently in a pan. Serve with jasmine rice and garnish with julienned chilli and the remaining lime leaf.
 
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ian

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Using up the leftover ramen noodles I made the other night. Noodles made with eggs and zucchini, summer squash, scallions, fresh garlic, crushed peanuts. The sauce is soy, tahini, peanut butter, sake, mirin, brown sugar, pork fat, and some other stuff... I forget. Topped with chili oil.

F1FE4B23-34AD-46A3-BCDB-A5382B7C0725.jpeg
 

bahamaroot

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Using up the leftover ramen noodles I made the other night. Noodles made with eggs and zucchini, summer squash, scallions, fresh garlic, crushed peanuts. The sauce is soy, tahini, peanut butter, sake, mirin, brown sugar, pork fat, and some other stuff... I forget. Topped with chili oil.

View attachment 86016
You forgot the kitchen sink...or did you... 🤔
 

madelinez

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First time trying Seriouseats method of sous vide smoking finished in the grill. I'll call it a success.
I love the serious eats method, makes me wish I still had access to a smoker... these days I just sous vide with liquid smoke then sear in a cast iron pan but you don't get anything resembling what you just made :(
 

Michi

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I love the serious eats method, makes me wish I still had access to a smoker... these days I just sous vide with liquid smoke then sear in a cast iron pan but you don't get anything resembling what you just made :(
I've had pretty good success with finishing brisket in a convection oven. It does get a nice bark that way. But, yes, not like from a real smoker.
 

podzap

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A single steak for the whole family :)
Actually it was just the two of us eating it and we completely demolished it! But we also don't eat filler foods (starches). Still got one more in the freezer but we have a nice marbled picanha waiting for this Saturday evening :)
 
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