they were very nice. had carrots already cooked, but forgot to heat them up :doh:Quote:
Originally Posted by Marco
Still the mash with lots of butter and fresh ground pepper was great.
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they were very nice. had carrots already cooked, but forgot to heat them up :doh:Quote:
Originally Posted by Marco
Still the mash with lots of butter and fresh ground pepper was great.
From yesterday, nothing to look at but tasted fab.
Sea Bass with Tamarind & Chilli sauce. All made from scratch. Accompanying Thai stir-fry veg and some plain rice.
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Interesting combination of flavours there, Tony. Did it work well with the sea bass?:)
Marco.
It’s a pretty well established combo really Marco.Quote:
Originally Posted by Marco
Works well with the fish and doesn’t overpower it.
First had it in a Pan-Asian Street Food place in Liverpool (Tiger Rock Hawker), and it was a big favourite. Decided I would give it a go after that.
Tamarind and a paste made from fresh chilli, coriander root, shallot, fish sauce, garlic, ginger and palm sugar.
It’s a lovely combination.
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Ok, tonight's scran - fancied something spicy, and I love ribs [these we got fresh from the butcher's market], so this is sticky Korean-style BBQ pork ribs with stir-fried noodles and baby sweetcorn, red peppers and spring onions:
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Very spicy, as the marinade contained a lot of fresh chillies, but was damned tasty, as aside from anything else, the quality of the meat was superb!:)
Marco.
Noted, Tony. I've not had that combo before. With fish, we tend to do more mediterranean or British dishes with it, than Asian, so will give that a go sometime!:)Quote:
Originally Posted by mightymonoped
Marco.
Love ribsQuote:
Originally Posted by Marco
Ooh nice, love Korean flavours. Think I’m going through an East- Asian phase at the moment.Quote:
Originally Posted by Marco
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Cheers, Tony. It was loosely based on the recipe below, although as usual Del likes to add her own 'twist', in this case it was some added fresh green chillies for more heat!:eek:
https://tasty.co/recipe/korean-style-bbq-pork-ribs
Lovely, though:)
Marco.
Same here, Robin. In any Chinese takeaway we order I always get salt & pepper ribs (with extra chill)! Used to always get BBQ or Peking/Cantonese/OK sauce-type ones, but these days prefer something drier and hotter, plus less messy! However, the Korean pork ribs I had tonight surpassed anything I've had from a Chinese takeaway.Quote:
Originally Posted by rmcin626
Marco.