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What's Cooking? Show us Your Plated Food Photos!

Looks very tasty! My wife was born in Saigon, and she loves to cook. We’re going to Vietnam in the autumn and we plan to eat a lot of street food, which is a culinary tradition over there, and not to be dismissed as junk food.
 
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That's cabbage with minced beef, onions, tomatoes, garlic, chilli, fresh coriander,
a lot of herbs, yogurt and such.
 
SIY said:
Love it, now I need a nice Syrah. Boletes don't show up here, for whatever reason, so I'm particularly jealous.
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Love Syrah. I would've most certainly picked a white following the established path. This Macabeu would've been nice. Next time maybe :)

I've tried to find the origin of the edulis used on this one but the packaging doesn't say a word. They come from the EU for sure and most probably far eastern, somewhere between slovenia, romania and lithuania :). At this side of the Pyrenees they are comparatively scarce. Cooking a risotto using my own picked on the wild boletus is a dream these days. That would certainly deserve a picture.
 
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If you have travelled to Malaysia, you may have tried claypot chicken rice. The most famous is served by this grumpy old man in Pudu, Kuala Lumpur. The traditional way is to fire the claypots over charcoal. This creates a crusty rice layer that is beloved in many rice cuisines by other rice eating cultures around the world - the Spanish love their socarrat and the Persians have the crispy layer on tahdig and tahchin.

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I make mine the Malaysian way - chicken marinaded in soy sauce, rice wine, pepper, and sesame oil with Chinese pork sausages (lup cheong) and rehydrated Shiitake mushrooms. Plenty of ginger and a bit of garlic. A good trick is to parboil the rice so that it cooks a bit faster and removes more starch. Then layer all the ingredients on top of the rice, add a bit of water, cover, and heat it up on the stove. The dish tells you when it is cooked, you have to listen - when you no longer hear bubbling liquid and hear frying sounds, the bottom is dry and the dish is done. Malaysians add a raw egg into the dish and cover it for a few minutes, then stir the egg into the rice.
 
Keith_W said:
View attachment 459924

If you have travelled to Malaysia, you may have tried claypot chicken rice. The most famous is served by this grumpy old man in Pudu, Kuala Lumpur. The traditional way is to fire the claypots over charcoal. This creates a crusty rice layer that is beloved in many rice cuisines by other rice eating cultures around the world - the Spanish love their socarrat and the Persians have the crispy layer on tahdig and tahchin.

View attachment 459923

I make mine the Malaysian way - chicken marinaded in soy sauce, rice wine, pepper, and sesame oil with Chinese pork sausages (lup cheong) and rehydrated Shiitake mushrooms. Plenty of ginger and a bit of garlic. A good trick is to parboil the rice so that it cooks a bit faster and removes more starch. Then layer all the ingredients on top of the rice, add a bit of water, cover, and heat it up on the stove. The dish tells you when it is cooked, you have to listen - when you no longer hear bubbling liquid and hear frying sounds, the bottom is dry and the dish is done. Malaysians add a raw egg into the dish and cover it for a few minutes, then stir the egg into the rice.
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I definitely need to try this
 
Malay cuisine has a lot to explore. I’m fond of a bowl of Laksa. Hard to find around Wine Country, though.
 
ryanosaur said:
Malay cuisine has a lot to explore. I’m fond of a bowl of Laksa. Hard to find around Wine Country, though.
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Make your own, it's really easy! Follow this recipe but don't bother making the laksa paste or sambal oelek from scratch. Get it from Amazon - Ayam Brand Laksa Paste and Huy Fong Sambal Oelek. I make my own sambal, but I usually use laksa paste that I buy on my frequent trips to Malaysia.
 
Keith_W said:
Make your own, it's really easy! Follow this recipe but don't bother making the laksa paste or sambal oelek from scratch. Get it from Amazon - Ayam Brand Laksa Paste and Huy Fong Sambal Oelek. I make my own sambal, but I usually use laksa paste that I buy on my frequent trips to Malaysia.
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Definitely. Perhaps just once a person should do that stuff, go to those lengths... ;)

When I was in San Francisco many moons ago, I sourced everything I needed to make my own Thai Curry Paste. It helped that we had many small local markets that imported many authentic ingredients, so between my main grocery store and one or two of these neighborhood markets I was able to find everything.

A good exercise.

Now I just buy the jars. :cool: But also somewhat key is that I've also been a culinary professional for most of my adult life, from scullery to Exec.

Regardless, you do still lose a little in translation going from a Malay restaurant or stall to buying a jar of paste and making it work in your own home.
 
ryanosaur said:
Arrgh! Paywall!
But that is super cool. Will you share what her cart is called, or is there a website?

Thanks!
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Didn't get the paywall in FireFox. Halénia Street Food Cart
"Songbird Parlour is at 14301 Arnold Drive, no. 3, in Glen Ellen. The July 27 event will feature two seatings at 5:30 and 6:45 p.m. To learn more and purchase tickets, visit, songbirdparlour.com/featured-events."
 
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