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the food and drink thread

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Re: the food and drink thread

Postby JANKER » Sun Apr 03, 2016 8:13 pm

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Re: the food and drink thread

Postby ramsej84 » Sun Apr 03, 2016 8:43 pm

and this is the fried one
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Re: the food and drink thread

Postby #12 » Sun Apr 03, 2016 8:45 pm

Not a fan of rabbit (or snails for that matter ) - but usually pretty impressed by mediterranean cuisine... You got anything in the pork/beef/chicken/seafood area?
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Re: the food and drink thread

Postby MUTU » Sun Apr 03, 2016 8:47 pm

#12 wrote:Not a fan of rabbit (or snails for that matter ) - but usually pretty impressed by mediterranean cuisine... You got anything in the pork/beef/chicken/seafood area?

We also have horse meat. Horses taste really good but sometimes they have more steroids than chicken wings.
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Re: the food and drink thread

Postby ramsej84 » Sun Apr 03, 2016 9:35 pm

Yes forget that one... Not fan of it to tbh.
Pork is also a very present in our cuisine
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Re: the food and drink thread

Postby FCBayernMunchen » Sun Apr 03, 2016 9:54 pm

I love horse meat. :)

I barely eat seafood at all, but I'm sure we've got some excellent dishes in that area.
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Re: the food and drink thread

Postby Dumbledore7 » Thu Apr 07, 2016 1:51 am

For the Maltese, any stand out dishes that can be made with more common meat? I've had rabbit and horse back home but they're near impossible to find in a conventional store where I am. Alternatively, would still be acceptably Maltese if I just replace the rabbit with something else but still keep the other spices and flavours?

#12 wrote:Yo got a recipe for that? :P


Yeah, sorry I've not been replying the last couple of days because I've been on a bit of a vacation. The amounts below are estimates because I never really measure the amount of my ingredients and you definitely know your stuff when it comes to cooking, so maybe it's best if you try with different amounts. On top of that, Asian food is based purely on taste anyway, so try to keep tasting and adjusting the amounts with the spices as you're cooking.

Spices you need to prepare (chop finely):
- 3 cloves of garlic
- An inch of ginger
- 2-4 bunches of spring onion
- One whole bulb of shallot
- 1/2 bunches of lemongrass (bruise these with a knife)
- Chili pepper (obviously to your deisred spiciness)

Sautee this in the pot with frying oil, and if you like add half a teaspoon of sesame oil. Once it starts to smell nicely add the broth ingredients

Broth:
- 4 cups of coconut cream/creamed coconut (NOT coconut water/milk). Basically try to have the coconut fill a medium sized pot, around half a litre maybe). If you're buying solid creamed coconut, you would need about a half to three quarters of a standard-sized block. Add water to this for your desired thinness/thickness of the broth.
- 3 whole star anice
- 4 tablespoons of chilli oil (again, adjust to your desired spiciness but this gives it the nice red colour so I like to add a lot)
- 2-4 tablespoons of shrimp paste. This is a brownish-gray kind of paste and you can find this in an Asian store, but don't confuse it with a flavoured cooking sauce, as it's strictly a paste to provide you the most basic flavour. Start with 2 tablespoons and add the seafood and let it simmer. After 5-10 minutes keep tasting and add more paste as desired. You will notice the flavour that this paste add to the broth and you could adjust to add more afterward if you'd like the broth to taste more seafood-y.
- Your desired seafood, particularly shellfish because they are the most flavourful. I highly recommend shell-on mussels and clams as well as prawns. This may affect the amount of additional shrimp paste you will need as mentioned above. Of course you could also thrown in squid or chunks of fish but the shellfishes are important for flavour. That said, unless you're willing to pick the prawn back out of the broth after simmering, they will be overcooked. I prefer to add just the shells at this stage and the meat later. Although overcooked prawns aren't the worst thing ever really.
- Add salt, pepper and sugar to taste. This is more of a creamy curry so sugar is particularly important to develop its unique flavour, at least two and a half tablespoons.

Once the broth gets orange-red, it is ready. After this point you could just let it simmer on very low heat to further develop the flavours. This is a good time to put in additional ingredients such as leafy vegetables or noodles.

Hope this works and if you need anything let me know :mrgreen:
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Re: the food and drink thread

Postby German-American » Thu Apr 07, 2016 2:02 am

I like food and drinks
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Re: the food and drink thread

Postby JANKER » Thu Apr 07, 2016 2:38 am

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Re: the food and drink thread

Postby #12 » Thu Apr 07, 2016 6:10 am

@Dumble: I got a Thai shrimp paste - will that do?
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Re: the food and drink thread

Postby Dumbledore7 » Thu Apr 07, 2016 6:23 am

#12 wrote:@Dumble: I got a Thai shrimp paste - will that do?


Yes, I'm sure that should work fine.

If you end up making it be sure to post some pictures! :D
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Re: the food and drink thread

Postby ramsej84 » Thu Apr 07, 2016 9:05 am

Dumbledore7 wrote:For the Maltese, any stand out dishes that can be made with more common meat? I've had rabbit and horse back home but they're near impossible to find in a conventional store where I am. Alternatively, would still be acceptably Maltese if I just replace the rabbit with something else but still keep the other spices and flavours?



Unfortunately I am not good in the kitchen ... but I found this website really interesting ...
f you want to experience authentic Maltese cooking you need to eat in a Maltese home, where Maltese food recipes have been handed by word of mouth over many generations. Maltese food has evolved over thousands of years, influenced by the many cultures brought over by foreign powers who at one time or another occupied or traded with Malta. This foreign influence mixed with Indigenous peasant food, which was mainly based on local vegetable produce since most farm animals were kept to produce milk and eggs or help on the farm.

Cooking in Malta and Gozo is very important in our way of life, and family meals have survived the changes in Malta’s social fabric. This recipe collection aims to bring together a wide selection of Maltese food recipes including soups (Sopop), meat and poultry (laħam),pies (torot) bread (ħobż), pasta vegetables, sweets (ħelu), and sauces (zlazi). We are also trying to group these recipes by course or by occasion.

We are continuously add more Ricetti on a daily basis, hoping to make this one of the biggest online repositories of Maltese food recipes. If you would like to send us any of your own Maltese Food Recipies including recipes handed over by your grandparents (riċetta tan-Nanna) please email us at info@ilovefood.com.mt [source]
U l-Kotra qamet f’daqqa – u għajtet: “Jien Maltija!
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U l-Kotra għanniet f’daqqa – u semmgħet ma’ l-irjieħ
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Re: the food and drink thread

Postby FCBayernMunchen » Thu Apr 07, 2016 12:08 pm

ramsej84 wrote:pies (torot)

Don't we say 'torti'? I've never heard 'torot' before.
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Re: the food and drink thread

Postby ramsej84 » Thu Apr 07, 2016 12:30 pm

FCBayernMunchen wrote:
ramsej84 wrote:pies (torot)

Don't we say 'torti'? I've never heard 'torot' before.


same here :? :?
U l-Kotra qamet f’daqqa – u għajtet: “Jien Maltija!
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Re: the food and drink thread

Postby #12 » Thu Apr 07, 2016 10:37 pm

Dumbledore7 wrote:If you end up making it be sure to post some pictures! :D


Will do - Fusion coming up first though... ;)
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