Sita Harris's Posts - Find a Supper Club2024-03-29T00:01:30ZSita Harrishttps://supperclubfangroup.ning.com/profile/SitaHarrishttps://storage.ning.com/topology/rest/1.0/file/get/1224630736?profile=RESIZE_48X48&width=48&height=48&crop=1%3A1https://supperclubfangroup.ning.com/profiles/blog/feed?user=3tmpl73lzd8xl&xn_auth=noCook a good Thai Currytag:supperclubfangroup.ning.com,2019-02-28:4181778:BlogPost:2180422019-02-28T12:00:00.000ZSita Harrishttps://supperclubfangroup.ning.com/profile/SitaHarris
<p><a href="https://storage.ning.com/topology/rest/1.0/file/get/1224928687?profile=original" rel="noopener" target="_blank"><img class="align-center" src="https://storage.ning.com/topology/rest/1.0/file/get/1224928687?profile=RESIZE_710x" width="350"></img></a> We elected Thailand as a second home some years ago, just to show you how much we like the country, its culture, people and above all its cuisine.<br></br> However, the veg buns we are, am always faced to cooking most of the time rather than eating out. Through the years, I have perfected my Thai curry making, and dear husband is all praise with second and third…</p>
<p><a href="https://storage.ning.com/topology/rest/1.0/file/get/1224928687?profile=original" target="_blank" rel="noopener"><img src="https://storage.ning.com/topology/rest/1.0/file/get/1224928687?profile=RESIZE_710x" width="350" class="align-center"/></a>We elected Thailand as a second home some years ago, just to show you how much we like the country, its culture, people and above all its cuisine.<br/> However, the veg buns we are, am always faced to cooking most of the time rather than eating out. Through the years, I have perfected my Thai curry making, and dear husband is all praise with second and third servings when I cook Thai at home. Recently, my in-laws got a taste of it and were gobsmacked with it. Well, without blowin<span class="text_exposed_show">g my trumpets, I should say I pretty understand the ingredients rather well, their dosage and subtlety of flavour balance.</span></p>
<div class="text_exposed_show"><p>To start with, a Thai curry can be red, green or yellow. The debate is as to which is hotter in chillies? I would say each one is! The fiery Thai birds eye chilli is not to be messed with.<span> </span><br/> You can well make a very simple Thai flavour simile curry with as little ingredients as possible:<span> </span><br/> You need some asian small shallots, galangal (bigger wild ginger rhizome), ginger, garlic, coriander leaves and roots, lemongrass (cut the base only, not the entire long stem), kaffir lime leaves.<span> </span><br/> For RED curry, add soaked dry red chillies and fresh red chillies. Choose your chillies according to the heat you can withstand.<span> </span><br/> For GREEN curry, replace all red chillies with green chillies. It's that simple!<br/> For YELLOW curry, add freshly ground turmeric root to the mix.<br/> I like to up the coriander taste by toasting some coriander seeds and grinding it along the paste.<span> </span><br/> Stage 1: grind all the ingredients into a paste adding a bit of water if necessary. But it should not require it as the other fresh ingredients give out the required moisture.<span> </span><br/> Stage 2: Heat some oil, and gently fry the paste, stirring frequently, season to taste. Add some coconut milk with its cream well stirred and allow the paste to reduced until the oil starts to show.<span> </span><br/> Allow to cool and store in a tight fitted jar. it will keep well in the fridge for a long time.</p>
</div>Spices for A Taginetag:supperclubfangroup.ning.com,2019-02-28:4181778:BlogPost:2177982019-02-28T11:58:14.000ZSita Harrishttps://supperclubfangroup.ning.com/profile/SitaHarris
<p>What makes a basic or more elaborate tagging spice blend? So, that next time you want to make a tagine, you will not grab a ready made supermarket one. For one, you will never know what a mix of spices flavour for a real tagine tastes like, for two spices on a longer shelf life loose their flavour.</p>
<p>My years living in France, especially Paris, gave me the opportunity to learn more about the authentic spices from people of Maghreb origin-Tunis, Morocco, Algeria, which constit…</p>
<p>What makes a basic or more elaborate tagging spice blend? So, that next time you want to make a tagine, you will not grab a ready made supermarket one. For one, you will never know what a mix of spices flavour for a real tagine tastes like, for two spices on a longer shelf life loose their flavour.</p>
<p>My years living in France, especially Paris, gave me the opportunity to learn more about the authentic spices from people of Maghreb origin-Tunis, Morocco, Algeria, which constit<span class="text_exposed_show">utes a large local population of the city. I also learnt about preserving my own lemons and made my own ras el hangout from scratch. Tagines are almost a signature dish of mine when I hold a large crowd to feed for a party. I get the usual query ‘ why doesn’t my tagine taste the same as yours?’ I would then ask about the spices and hear I get the tagine ready made spice follow a recipe etc. I would then tell people that spices are organic, they like to breathe, and staleness is one thing that kills their flavour.<span> </span><br/>Since, am dealing with spices here, I will not give you a tagine recipe, but look at the ingredients for a blend. If you would like a recipe please wait for the next post. And if you have any questions, don’t hesitate to send me a message.<span> </span><br/>A tagine takes a bunch of fresh spices ground together when you are cooking or a week prior to it.<span> </span><br/>BASIC Tagine spices ~ For this you need: cumin and coriander seeds (toasted gently), fennel seeds, cayenne powder, ginger powder, cinnamon powder, black pepper, cloves and all spice. Please note that here the cumin seeds proportion is twice for the other ingredients. Grind all in a powder and store in tight fitted jar.<span> </span><br/>The rest of the ingredients are chopped onions, garlic, and ginger, preserved lemons, green olives, turmeric.<span> </span><br/>If you don’t have a tagine pot, you can make it in a close fit heavy bottom pan.</span><a href="https://storage.ning.com/topology/rest/1.0/file/get/1224904700?profile=original" target="_blank" rel="noopener"><img src="https://storage.ning.com/topology/rest/1.0/file/get/1224904700?profile=RESIZE_710x" class="align-full"/></a></p>