gorgiegirl Posted November 15, 2009 Share Posted November 15, 2009 I absolutely adore Thai & Vietnamese food and am looking for suggestions of what the JKB masterchefs prepare at home.... (with particular reference to how many chillis you use too) Link to comment Share on other sites More sharing options...
H2 Posted November 15, 2009 Share Posted November 15, 2009 I absolutely adore Thai & Vietnamese food and am looking for suggestions of what the JKB masterchefs prepare at home.... (with particular reference to how many chillis you use too) Mince an tatties, Liver and onions, beans on toast, Haggis and neeps. Link to comment Share on other sites More sharing options...
Merc Posted November 15, 2009 Share Posted November 15, 2009 I absolutely adore Thai & Vietnamese food and am looking for suggestions of what the JKB masterchefs prepare at home.... (with particular reference to how many chillis you use too) Vietnamese Eel curry...made for me by a chef from Pnong peng(sp) that I met in Paris......superb:10900: Link to comment Share on other sites More sharing options...
gorgiegirl Posted November 15, 2009 Author Share Posted November 15, 2009 Sounds good, was looking for your recipes really Link to comment Share on other sites More sharing options...
Fat Bob Posted November 15, 2009 Share Posted November 15, 2009 http://thaifood.about.com/od/quickeasythairecipes/Easy_Thai_Recipes.htm As for chilli's. Rule of thumb is the smaller ones tend to be the hotter ones. If you're a beginner try using one of the larger ones minus the seeds first, then step it up a bit at a time, add the seeds. This will boost the heat. Then move onto the wee fire crackers. Oh, and by the way wear marigolds when you're chopping chilli's. They wee things can inadvertently set fire to the wrong places if not handled with care. Enjoy! Link to comment Share on other sites More sharing options...
The Old Tolbooth Posted November 15, 2009 Share Posted November 15, 2009 I absolutely adore Thai & Vietnamese food and am looking for suggestions of what the JKB masterchefs prepare at home.... (with particular reference to how many chillis you use too) Thai red curry is simply amazing mate, and I would start with as little as 7 chillis on it Link to comment Share on other sites More sharing options...
The Old Tolbooth Posted November 15, 2009 Share Posted November 15, 2009 http://thaifood.about.com/od/quickeasythairecipes/Easy_Thai_Recipes.htm As for chilli's. Rule of thumb is the smaller ones tend to be the hotter ones. If you're a beginner try using one of the larger ones minus the seeds first, then step it up a bit at a time, add the seeds. This will boost the heat. Then move onto the wee fire crackers. Oh, and by the way wear marigolds when you're chopping chilli's. They wee things can inadvertently set fire to the wrong places if not handled with care. Enjoy! I honestly think this is the best piece of advice EVER given on JKB!! Link to comment Share on other sites More sharing options...
chester copperpot Posted November 15, 2009 Share Posted November 15, 2009 Thai red curry is simply amazing mate, and I would start with as little as 7 chillis on it POOF. Link to comment Share on other sites More sharing options...
The Old Tolbooth Posted November 15, 2009 Share Posted November 15, 2009 POOF. Ha Ha!! Your the only person I know that can handle any amount of chillis thrown at them! You literally have an asbestos mouth ya radge!!! (everyone else is normal) Link to comment Share on other sites More sharing options...
gorgiegirl Posted November 15, 2009 Author Share Posted November 15, 2009 Made a Penang Curry this evening, recipe called for 5 chillis, I used 15 green & 4 red..... the recipe also stated that they use about 35 in Thailand..... so why tell me to use less??? was lovely anyway Link to comment Share on other sites More sharing options...
this_is_my_story Posted November 15, 2009 Share Posted November 15, 2009 I absolutely adore Thai & Vietnamese food Foreign muck, tbf. Link to comment Share on other sites More sharing options...
The Old Tolbooth Posted November 15, 2009 Share Posted November 15, 2009 Made a Penang Curry this evening, recipe called for 5 chillis, I used 15 green & 4 red..... the recipe also stated that they use about 35 in Thailand..... so why tell me to use less??? was lovely anyway You better watch what you type about your use of chilli's, you'll have Mr Copperpot lusting after you! (sounds an epic meal tho!) Link to comment Share on other sites More sharing options...
chester copperpot Posted November 15, 2009 Share Posted November 15, 2009 Ha Ha!! Your the only person I know that can handle any amount of chillis thrown at them! You literally have an asbestos mouth ya radge!!! (everyone else is normal) Haven't eaten a ruby in nearly 3 months now. I reckon I'd struggle with the old chilli's now mate. Link to comment Share on other sites More sharing options...
chrissyd2003 Posted November 15, 2009 Share Posted November 15, 2009 Had this for breakfast for about a month in thailand, its the damage, was spicy as feck, but got used to it? fried egg on top is essential (fried ground pork with basil leave and fried egg) http://www.tan-kitchen.com/2009/02/fried-ground-pork-with-basil-leave.html Link to comment Share on other sites More sharing options...
gorgiegirl Posted November 15, 2009 Author Share Posted November 15, 2009 Foreign muck, tbf. Still eating all your meals in pie form..... live a little John it was fantastic, have some left for dinner tomorrow (should be spicier by then though, possibly not a good thing) hottest thing I have eaten was a salad in Bangkok.... still feel the pain Link to comment Share on other sites More sharing options...
IronJambo Posted November 15, 2009 Share Posted November 15, 2009 whatever your making, if you like it hot then you want to ditch the rubbish fat red chillis and the wee skinny birdseye ones. you need to get yourself some scotch bonnet peppers at the very least. its not worth it other wise Link to comment Share on other sites More sharing options...
The Old Tolbooth Posted November 15, 2009 Share Posted November 15, 2009 Haven't eaten a ruby in nearly 3 months now. I reckon I'd struggle with the old chilli's now mate. i did my own home made pizza tonight with 5 chillis, anchovies, proper pepperoni, and onion as topping, it was just lush mate!! Link to comment Share on other sites More sharing options...
IronJambo Posted November 15, 2009 Share Posted November 15, 2009 this threads got me dying on a curry! Link to comment Share on other sites More sharing options...
kitster Posted November 15, 2009 Share Posted November 15, 2009 Has a slight hunch she probably knows gorgiegirl in reality. Link to comment Share on other sites More sharing options...
this_is_my_story Posted November 15, 2009 Share Posted November 15, 2009 Still eating all your meals in pie form..... live a little Me? Pies?! Had a lovley agnolotti for dinner earlier, delicious so it was. Bains pies for lunch tomorrow, though. Link to comment Share on other sites More sharing options...
Ribble Posted November 16, 2009 Share Posted November 16, 2009 Made Thai Tom Yum soup at the weekend and as word got out it felt like I was running a soup kitchen!! Really easy to make but easily my favourite soup! Link to comment Share on other sites More sharing options...
269miles Posted November 16, 2009 Share Posted November 16, 2009 Use the best ingredients you can afford, especially when it comes to the red/green curry paste. I use 'Thai Kitchen' which is only a bit more expensive than everday brands (avoid supermarket own brands). When adding chillis (usually red ones , as not so fiery) : cut them length ways and remove the seeds and the white part in the centre.I saw a TV programme once where the chef said it's not the seeds that kill it's the white part in the centre. Remeber to wash your hands BEFORE you go to the loo :57: Green curry , mmmm. Link to comment Share on other sites More sharing options...
Ribble Posted November 16, 2009 Share Posted November 16, 2009 Use the best ingredients you can afford, especially when it comes to the red/green curry paste. I use 'Thai Kitchen' which is only a bit more expensive than everday brands (avoid supermarket own brands). When adding chillis (usually red ones , as not so fiery) : cut them length ways and remove the seeds and the white part in the centre.I saw a TV programme once where the chef said it's not the seeds that kill it's the white part in the centre. Remeber to wash your hands BEFORE you go to the loo :57: Green curry , mmmm. Also rubbing lime/lemon juice into your hands helps kill the heat! Link to comment Share on other sites More sharing options...
Tom Heaney Posted November 16, 2009 Share Posted November 16, 2009 I honestly think this is the best piece of advice EVER given on JKB!! Otherwise known as Chilli Willie Link to comment Share on other sites More sharing options...
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