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Post by nomadic on Nov 12, 2023 20:21:29 GMT 7
In my experience Kha Tom & Jok, with the aforementioned almost raw soft boiled egg sprinkled with greens of choice are both aroi maak. The main difference I find with Jok is it's more like Farex, whereas Kha Tom is more whole grained rice with small pork or chicken pieces added. Adding the greens & egg into store bought Jok when making is also tasty and when on special at Bht 10-12 I do stock up. A cooked pork steak in the fridge to use for small pieces goes a looong way as well. Cheers 🐻 Khao tom is a watery soup with grains of rice as you say. Jok is thick like a porridge. Thai's put dried garlic and the sour chillies in vinegar in it along with coriander among other options. Both usually have chicken or pork of some kind in them. Any good hotel buffet will have Jok as well as street vendors. Arcade bus station always. And even 7's have as microwave meals in their freezers they will put in their microwave for you.
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Post by bear on Nov 13, 2023 9:04:34 GMT 7
In my experience Kha Tom & Jok, with the aforementioned almost raw soft boiled egg sprinkled with greens of choice are both aroi maak. The main difference I find with Jok is it's more like Farex, whereas Kha Tom is more whole grained rice with small pork or chicken pieces added. Adding the greens & egg into store bought Jok when making is also tasty and when on special at Bht 10-12 I do stock up. A cooked pork steak in the fridge to use for small pieces goes a looong way as well. Cheers 🐻 Khao tom is a watery soup with grains of rice as you say. Jok is thick like a porridge. Thai's put dried garlic and the sour chillies in vinegar in it along with coriander among other options. Both usually have chicken or pork of some kind in them. Any good hotel buffet will have Jok as well as street vendors. Arcade bus station always. And even 7's have as microwave meals in their freezers they will put in their microwave for you. When cooking larger batches of Kha Tom from scratch, I medium fry fresh garlic and the meat, then add washed rice and water to suit. Reduce until light to medium consistency is reached, remove from heat and add eggs. Place dried garlic, shallots, coriander, other greens of choice in a bowl to be added individually. One small tin of pickled cabbage chopped, can also add to the experience. Before eating add water if required to suit palate. This method is used by Thai friends in Buri ram. I found it excellent as it doesn't end up with that rice starch flavour found in some of the thinner versions on the street or in restaurants, which is virtually impossible to disguise by adding dried garlic alone; even if by the tablespoon. It's added more for the crunch than actual taste and they never use chili in this recipe. A very delicious savoury breakfast. Cheers 🐻
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Post by Denis-NFA on Nov 14, 2023 13:29:59 GMT 7
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Post by nomadic on Nov 14, 2023 20:33:00 GMT 7
more like a congee than a soup.
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Post by Denis-NFA on Nov 15, 2023 15:34:30 GMT 7
more like a congee than a soup. Agree nomadicBut you have to remember that Filipinos generally eat rice in a cooked but 'dry' state with 1 cup of water to 1 cup of rice so anything with an excess of fluid will be considered "soup". The consistency of the rice in that photograph is what I prepare for myself so I'll claim I cook congee...
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Post by Banjo on Nov 15, 2023 18:09:04 GMT 7
It looks like a paella or risotto, I used to fry the rice first with meat and veg in a bit of oil or butter then start adding hot water or stock a bit at a time until the rice reached the right constancy. Brown rice is best and a lot better for you.
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Post by Denis-NFA on Nov 20, 2023 17:49:53 GMT 7
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Post by Denis-NFA on Nov 23, 2023 17:33:56 GMT 7
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Post by Denis-NFA on Jan 3, 2024 18:18:59 GMT 7
mspurpleWe use a small, birds eye(?), chilli/vinegar mix to add a bit of zest to the vinegar A neighbour gave us a few good handfulls of longer chillies that weren't suitable for dropping in the vinegar bottle so I blended them all with vinegar, boiled it all up and store it in the refrigerator. ¡Ay, caramba! A little bit goes a long way. The next batch I do I'm going to throw some cloves of garlic in the blender as well! Now if I get some tomatoes and blend them down and mix in my chilli/garlic/vinegar mix I'll have my very own 'Filipine Fire Sauce'... lol.
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Post by Banjo on Jan 4, 2024 7:11:03 GMT 7
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Post by mspurple on Jan 4, 2024 10:09:07 GMT 7
mspurple We use a small, birds eye(?), chilli/vinegar mix to add a bit of zest to the vinegar A neighbour gave us a few good handfulls of longer chillies that weren't suitable for dropping in the vinegar bottle so I blended them all with vinegar, boiled it all up and store it in the refrigerator. ¡Ay, caramba! A little bit goes a long way. The next batch I do I'm going to throw some cloves of garlic in the blender as well! Now if I get some tomatoes and blend them down and mix in my chilli/garlic/vinegar mix I'll have my very own 'Filipine Fire Sauce'... lol. My son loves chilli and bloomin chilli sauces with all kinds of other flavours in them are everywhere here even though he is the only human here who eats hot chillies, he is pretty happy I usually grow some good hot ones for my birds and it got him interested enough to grow some of his own too. I do not mind a slight hint of chilli in some things but I am not a fan of being wary of my food or setting my mouth and gut on fire lol. Will have to check out your recipes you linked above. Pumpkin hot sauce sounds interesting but the hot part makes me wary lol
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Post by Banjo on Jan 4, 2024 14:07:30 GMT 7
I grew numerous varieties of chillies in another life, general rule of thumb is the larger the chilli the cooler and sweeter the flavour. My favorite of the mild ones are jalapenos. Best way is to buy a pack in the market and save the seeds if you like them. Really easy to grow.
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Post by Banjo on Feb 11, 2024 9:08:05 GMT 7
Chinese zodiac fortune predictions: What’s in store for the Year of the Dragon Hong Kong CNN — Put away those bunny ears and crank up the heat, it’s time to say goodbye to the Rabbit and enter the Year of the Dragon – the only mythical creature among the 12 Chinese zodiac signs. In addition to eating auspicious food and giving/receiving blessings, Lunar New Year – which falls on February 10 this year – is also a time for many to consult the stars and find out what’s in store for the months to come. edition.cnn.com/travel/chinese-zodiac-predictions-2024-intl-hnk/index.html
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Post by Denis-NFA on Feb 11, 2024 15:42:02 GMT 7
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Post by Denis-NFA on Feb 11, 2024 15:50:18 GMT 7
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