New and Improved TnT Foodie thread
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Sativied
Well-Known Member
Fish fingers with pan-fried potatoes and tomato-cucumber-onion salad for dinner today. Nothing photo-worthy but not bad.
Tomorrow should be better, Surinamese Nasi Goreng (indonesian for fried rice) with Roast Pork Paramaribo. Pork tenderloin already swimming in marinade with squashed garlic, fresh ginger, honey and a bit of sugar. I’m probably going to put it in my outdoor mini oven with some wood.
Tomorrow should be better, Surinamese Nasi Goreng (indonesian for fried rice) with Roast Pork Paramaribo. Pork tenderloin already swimming in marinade with squashed garlic, fresh ginger, honey and a bit of sugar. I’m probably going to put it in my outdoor mini oven with some wood.
Sativied
Well-Known Member
“Roast pork Paramaribo”
I made the pork using a Surinamese recipe so I figured I should do a sort of surinamese version of Nasi Goreng too. Like in the original Indonesian version, ketjap manis and trassi is essential, but in Suriname it’s common to just use what you have, usually more local-ish spices. In this case, in addition to the garlic, ginger, onions, I’m adding some piment/allspice and loas. Pan fried the rice in it adding spiced ketjap, salty soya, ketjap manis. Normally, I‘d add some chunks or shredded chicken separately cooked but the pork is a lot already so skipped it. Should have some peas but w/e, nasi goreng is what you make of it
Served with atjar tjoempoer, tomato+cucumber+red onion salad, and krupuk… added some for pic but I tend to eat the whole bag. 3 bags Conimex Krupuk for the price of 2 today so we’ll be eating nasi again tomorrow.
I made the pork using a Surinamese recipe so I figured I should do a sort of surinamese version of Nasi Goreng too. Like in the original Indonesian version, ketjap manis and trassi is essential, but in Suriname it’s common to just use what you have, usually more local-ish spices. In this case, in addition to the garlic, ginger, onions, I’m adding some piment/allspice and loas. Pan fried the rice in it adding spiced ketjap, salty soya, ketjap manis. Normally, I‘d add some chunks or shredded chicken separately cooked but the pork is a lot already so skipped it. Should have some peas but w/e, nasi goreng is what you make of it
Served with atjar tjoempoer, tomato+cucumber+red onion salad, and krupuk… added some for pic but I tend to eat the whole bag. 3 bags Conimex Krupuk for the price of 2 today so we’ll be eating nasi again tomorrow.
Looks like he really hammered the steak and mushrooms too!
I thought they were air gaps to reduce food adherence, like the Granton slicers. Don't know though, I've never taken any actual cooking classes.
Oh I love the little pies, looks delicious.English “curry” is from Tamil (indian) “khari” which basically means sauce.
I present to you “sauce sauce”
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It’s like a spicy ketchup, almost as common as mayo and ketchup and mustard in NL. People be like “pass me the curry sauce”.
We also have kerrie (pronounced carry), which is a mix of spices to create a yellow Dutchified curry. Very common, many people think it’s just another spice not knowing its origin. During my recent visits to tokos I found “Hindoestaanse Kerrie”, as in Indo-Surinamese kerrie, and me and the wife got very excited when we smelled it cause it smells “exactly” like the roti chicken we get at the roti shop. We tried to recreate it a few times, using various chicken masala “roti” mixes. Roti is from origin Indian, but in NL it’s surely the most popular Surinamese dish. It’s my wife’s favorite dish and you know what they say, happy wife...
Specifically, it’s a mix of
Only difference with last time (older post) is I used some maggi boulion to prevent the spices from burning early on. I swear Surinamese love maggi cubes. Pan-fry some ginger and onions in oil, add chicken, remove chicken a few minutes later, add two tbsp curry powder, fry a little, add water (or maggi bouillion), stir a little, add chicken back.
- Cumin seed
- Cucurma/turmeric
- koriander
- black cumin
- mustard seed
- black pepper
- Fenugreek
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Simmered for a long time with lid on, adding water and stirring now and then. Added boiled potatoes and green beans et voila: Surinamese chicken roti without the roti, which is the bread that is supposed to go with it. It’s also missing boiled eggs fried a little at the start but meh.
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Roti from supermarket / grocery store sucks, and shop is closed. Could eat as is but I’m going to make pie… cause, why not
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View attachment 5115775
Comfort food would be an understatement.
Me too! I'm trying tomatoes again. I have a black thumb (weed survives me because, well, WEED), But check this! I have my first tomato! This is usually how it goes though. I'll get a few then the heat hits and goodbye tomatoes.
Pics of the mini oven too please. I'd love to see it.
420God
Well-Known Member
I actually tried those the other night. I made deviled eggs and deep fried the whites before adding the filling. My brain did not like these, the taste was okay but the crunchy texture made me think it still had the shell on.
raratt
Well-Known Member
Shade cloth?
shnkrmn
Well-Known Member
The word curry appears in the Hobson Jobson dictionary of Anglo Indian words. While it generally means a dish with a spiced sauce, it is derived from the Tamil word Kari, referring to a tree leaf commonly used as an ingredient in cooking such dishes. I keep some in the freezer but they are better fresh.
en.m.wikipedia.org
Curry tree - Wikipedia
en.m.wikipedia.org
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Mulberry trees
raratt
Well-Known Member
JJ talked me into using smart pots, so I bought some 50 gallon ones to try it out. There is a place nearby to get mixed soil.Mulberry trees
I guess at that size they could provide shade too, but would you need the soil?
rkymtnman
Well-Known Member
with the heat you get, they probably stew themselves on the vine, huh?
That's pretty much what happens. I just wish they'd stew themselves with herbs and the trinity. But they are pretty stupid.