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Post by manijak on Dec 28, 2008 11:48:18 GMT -5
Anybody know how to cook any less known balkan food or even other food?
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Trazi Vise
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Post by Trazi Vise on Dec 28, 2008 20:57:03 GMT -5
What kind of lesser know foods r u talking about? I cook alot so maybe I can help you, but Bosnian/Croatian cuisine I don't cook as much really; it's usually too heavy my body can't take that kind of stuff often.
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Post by manijak on Dec 28, 2008 22:15:39 GMT -5
Well, do you know any Thai or Vietnamese foods?
I don't know how to cook their stuff well.
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Trazi Vise
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Post by Trazi Vise on Dec 28, 2008 22:55:50 GMT -5
Yeah I do alot of Asian stuff, usually things that I modify. But I don't have recipies as such as I remember these things in my head! There are some good websites for that thing, have u had a look?
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Post by manijak on Dec 29, 2008 7:53:05 GMT -5
That would ruin the point of the thread, no?
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Trazi Vise
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Post by Trazi Vise on Dec 29, 2008 8:06:57 GMT -5
Well did you want general tips, or recipies?
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Post by manijak on Dec 29, 2008 8:27:59 GMT -5
Well did you want general tips, or recipies? well just what people like to cook...foods that they are perfect at cooking, maybe their own recipes, etc so you said you modify when you make asian food, so give us a run down of one of your faves and what you do.
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Trazi Vise
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Today's "church" has NOTHING to do with religion.
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Post by Trazi Vise on Dec 29, 2008 8:39:04 GMT -5
^^^Even in Asian food, the secret is Vegeta, don't laugh but that's no 1 tip; just don't overdo it :-)
I make home made springrolls, with mince and prawns. Wontons same also (which i put in noodle soup or fry)...also make this small patty things with chicken mince and coriander/satay sauce.
Ok for stir fry, u need to make sure you marinate meat in chinese rice wine and small amount of soy sauce. It's softens the meat up. And do small portions at a time also.
I make nuggests with chicken breast. I also make the batter from scratch and put pepper, vegeta and paprika in it. And little soy sauce. You marinate the meat in this seasoning also.
Apart from that I make some good pastas and Indian curries also, some goulas type things also etc etc...
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Post by vanilo on Dec 30, 2008 5:14:37 GMT -5
I never cook Asian food...it's hard to cook it exactly like Asians would do it, and it's just not that good when it's not authentic. So...it tends to be something we eat when we're eating out.
I usually take the easy way out and just cook what I'm familiar with and what we prefer anyway: Spanish, Italian, Greek, Turkish, Moroccan, Lebanese, Syrian, Iraqi, Kurdish and Persian food.
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Trazi Vise
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Today's "church" has NOTHING to do with religion.
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Post by Trazi Vise on Dec 30, 2008 5:19:51 GMT -5
^It's true Asian & Indian is the hardest re techniques and 50 million spices, so I tend to go out for it more than cook it, but some things you can do well!
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Post by vanilo on Dec 30, 2008 5:41:32 GMT -5
Exactly, Illyria. Even if you got proper recipes the food just never turn out the way they do when Asians do it ;D.
The only thing I can think of that's easy to make is samosa. But you can't really call that a meal ;D.
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Trazi Vise
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Post by Trazi Vise on Dec 30, 2008 5:49:24 GMT -5
Oh I love samosa....mmmm.
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Post by vanilo on Dec 30, 2008 5:57:20 GMT -5
Yeah! ;D. I'm a real slob when I eat them...I practically drop them in raita (the all green one) and eat them like that ;D.
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Post by manijak on Jan 1, 2009 20:28:53 GMT -5
I have a good recipe, this is a lamb rice recipe. You'll need long grained rice. I use to have a neighbor who was from Afghanistan and she use to bring me over some of this rice and I thought it was really quiet nice. Simple but tasty and feels quiet light. They make this in the middle east. I'll call it - Manijaks Lamb Rice 1. First, you want to make a sauce for the rice. You will need: onions, water, salt, cinnamon, cumin and a piece of lamb. Place some oil in a pan, then add: onions, then the piece of lamb, stir till they both brown. Cook it on medium heat. Then add water, salt, cinnamon and the cumin. You'll have to now get it down to low heat. Let it simmer like that for an hour. Then, take the meat out of the sauce. In another pan: put carrots, and sugar in oil until lightly browned, then remove from oil. add raisins. Now you'll want to boil the sauce and then add the rice. You need long grained rice. Turn the heat to low and let it cook for about 15mins. Finally, mix it all together, and place it in a nice bowl in the oven. You'll let it bake for 30 mins to an hour at 350. Finally you sprinkle the carrots/raisins on top. Should end up looking something like this.
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Post by manijak on Jan 1, 2009 20:30:09 GMT -5
For all the Ingredients its 1tsp. You can use 2 carrots. A pound of lamb or a piece of it chopped of is fine. 2 cups or rice can serve 4 people.
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Trazi Vise
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Post by Trazi Vise on Jan 2, 2009 0:28:51 GMT -5
mmm nice flavours, but I don't like lamb :-)
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Post by manijak on Jan 2, 2009 9:44:07 GMT -5
mmm nice flavours, but I don't like lamb :-) you can substitute chicken for lamb. I've never heard anyone say they don't like lamb lol
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tyson
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Post by tyson on Jan 2, 2009 10:01:59 GMT -5
^^ i'm not big on lamb either. rest of the family loves it. i'll eat it sometimes, and it depends on how it is prepared
manijak,.... that rice is also made by iranians. afghan and iranian cuisine is more or less the same. some would say one in the same.
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Post by manijak on Jan 2, 2009 10:14:24 GMT -5
^^ i'm not big on lamb either. rest of the family loves it. i'll eat it sometimes, and it depends on how it is prepared manijak,.... that rice is also made by iranians. afghan and iranian cuisine is more or less the same. some would say one in the same. We make a similar thing in Bosnia, its called "pilaf". It's basically rice browned in oil and then seasoned in broth. I like this version better.
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Trazi Vise
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Today's "church" has NOTHING to do with religion.
Posts: 3,126
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Post by Trazi Vise on Jan 2, 2009 10:22:23 GMT -5
Really? I have never liked lamb, it's a very strong fatty flavour compared to other meats. I'll have to try that recipe though, even vegetarian version.
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