What's for supper - Second Course

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Chinese dark braised chicken and stir fry veggies with sticky rice
 
cerebus said:
Chinese dark braised chicken and stir fry veggies with sticky rice
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You make quite a few asian meals. Is there a story behind it - you spent time traveling the east etc. or your mouth just likes those flavors / they're usually easy to prep etc?
 
saor said:
You make quite a few asian meals. Is there a story behind it - you spent time traveling the east etc. or your mouth just likes those flavors / they're usually easy to prep etc?
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I grew up around a lot of Asian people so I developed a taste for the real ingredients and it's very cheap when you get it from a Chinese supermarket. Same reason i like to cook Mexican food, although it's much harder to source things like the varieties of chilies and tomatilloes and stuff here.
 
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Adobo roast chicken with papaya mojo, potatoes brava, paprika aioli dip, and Asian honey glazed carrots
 
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I.am.Sam said:
why not put the hot plate on the stove or gas ?

cause using the wood im sure takes forever and do you even get a wood taste ?
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but on the hob or on the gas i cant look at the flames dancing enticingly. im just into fire lately. made four last week. sometimes it just not about quick and dirty. if i want quick i use charcoal in the chimney. its definitely not for the wood taste :wtf:


I.am.Sam said:
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Lamb shanks with mash

Was very good

My 1st time making it on my own
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where did you get the shanks. looking for decently priced ones. came across some @ R129,99/kg yesterday. the one i weighed was R60 bux. im going ot give in soon though. i smaak cooking it.
 
akescpt said:
but on the hob or on the gas i cant look at the flames dancing enticingly. im just into fire lately. made four last week. sometimes it just not about quick and dirty. if i want quick i use charcoal in the chimney. its definitely not for the wood taste :wtf:

where did you get the shanks. looking for decently priced ones. came across some @ R129,99/kg yesterday. the one i weighed was R60 bux. im going ot give in soon though. i smaak cooking it.
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but wood and charcoal gives it a nice taste

a cast iron on gas gives a very good taste as well

this one i slaughtered during eid so kept the shanks but i saw at fruit n veg they go for around 99 a kg

but expect to pay around R100 for 2 nice ones

i have a small shoulder left which i want to do shwarmas and i still have 2 legs i think
 
cerebus said:
185bdf3cdc63aa731373fa7e2dd8b37a.jpg


Chinese dark braised chicken and stir fry veggies with sticky rice
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That chicken looks so good compared to the normal roasted stuff. My friend from Madagascar makes some really great chicken stew. They know how to make simple dishes taste great.
 
Kornhole said:
That chicken looks so good compared to the normal roasted stuff. My friend from Madagascar makes some really great chicken stew. They know how to make simple dishes taste great.
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Edit note : not saying yours is simple need to Google it up
 
We're doing a 28-day eating plan. I think it's gonna be a long month without many memorable food pics.
 
cerebus said:
We're doing a 28-day eating plan. I think it's gonna be a long month without many memorable food pics.
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No what now?
You seem to eat pretty well most days.
Not like you're eating junk and loads of refined carbs all the time.
Eh - don't mean to pry.
Just curious :).
 
saor said:
No what now?
You seem to eat pretty well most days.
Not like you're eating junk and loads of refined carbs all the time.
Eh - don't mean to pry.
Just curious :).
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Yeah I do eat well, too well. It's also to support the wife though. I'll give it a month and then see, but after that I'm also gonna use it as a chance to up my cooking techniques and make smaller better presented meals, and I reckon that's a good thing.
 
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