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Freezable brunch dishes for 80 people

Maybe empanadas?
You can make whatever filling you like (veg, non-veg) and just put into the oven on the day.

Pies?
Again plenty of options and they can also go from frozen to oven

Apr 07, 2014
butzy in Home Cooking

Good, Authentic Beef Rendang Recipes and/or Tips, Please

We never used toasted coconut either.
There are a lot of different versions of Rendang. My dad grew up in the Dutch east indies, so the Indonesian version is the one I am familiar with. And roro808 is perfectly correct in saying that it is only Rendang when the meat finishes of in the oil. Before that stage, the dish is indeed called Kalio and is quite nice as well (although you should at least once try the dry version).

I suppose you could use shanks as they need long cooking and that's true for this dish.

You might be interested in this link as well http://uktv.co.uk/food/recipe/aid/609460, it has a recipe by Sri Owen who is a bit of a fundi on Indonesian cooking

Apr 05, 2014
butzy in Home Cooking

Troubleshooting my Wok Issues

I use a cast iron wok on a gas stove and prefer it over a cast or plate steel wok any time.
It has become nicely non-stick over the years!

Apr 05, 2014
butzy in Home Cooking

I Don't Like Cheese - Am I Alone?

No cultural or ethnic component:
Try being Dutch and not liking cheese!
I will eat it melted though, but not raw. Can't handle the texture. I love milk yoghurt and almost all dairy products.
My brother won't eat cheese in any way, melted or raw. He does eat pizza though, he calls it pizza imbecilo (pizza without cheese). Our parents love cheese. Maybe it just skips a generation?

Mar 18, 2013
butzy in General Topics

What to do with Kumquats?

I made them into a kumquat relish. Fried in sesame oil with musterd seed, asoefoetida, curry leaves and chili. Great with curries etc.
I also pickled some, but preferred the relish. I then decided to use the pickled ones as a base for the relish and that is now my go-to recipe.

Dec 20, 2012
butzy in Home Cooking
1

Is there a good substitution for Fish sauce?

Why not try to use a bit less than stated in the recipe? Just to prevent it from being overpowering and I'm sure that you'll slowly acquire a taste for the stuff. It's addictive :)
If you really can't stand it, then I would use a little bit of soy, although the taste will be different (but still nice)

Dec 16, 2012
butzy in Home Cooking

Curries / Curry Pastes

That recipe sounds pretty familiar.
Pretty clever though, to be able to make fried beef out of pork :)
As said, I make it with red curry paste but will try it with this paste as well and give some feedback once I've tried it

Oct 24, 2012
butzy in Home Cooking

Harvesting coriander roots?

Oct 24, 2012
butzy in Gardening

Curries / Curry Pastes

Hey, that's interesting.
I do remember eating a red beef curry at or tor kor (aw taw kaw) market one of the first days in Thailand and then a couple of times in small restaurants. I think in Bangkok and Chiang Mai.
I'm not sure anymore about the other markets and streets. I suppose I just have to go back and research this :)
I definitely also had red curry with prawns at chinatown and it was absolutely delicious
.
Another dish made with red curry paste that I like a lot is pad prik king. It's a more of a stir fry than a curry. It's made with pork, green beans, lime leaves and fish sauce. It's a nice other use of curry pastes.
I suppose that "officially" it shouldn't be made with red curry paste, but with a prik king paste, but i've yet to find a recipe for it. Do you maybe know about this?

Anyway, I think the first new thing on my menu is going to be the Chuu Che curry paste with either tilapia or nile perch. Getting hungry already

Oct 24, 2012
butzy in Home Cooking

Harvesting coriander roots?

I grow coriander (cilantro) as well, sometimes for the roots, some for the leaves and some for the seeds.
I saw a good description for growing for the roots on shesimmers. I'll try find the correct link.
It worked pretty well and what I don't use immediately, I freeze and again that works well

Oct 24, 2012
butzy in Gardening

Curries / Curry Pastes

I would just leave the shrimp paste out for a vegetarian version. It will taste different but still good..

Oct 23, 2012
butzy in Home Cooking

Curries / Curry Pastes

THANK YOU
Got addicted to Thai food since my holiday there last year (inclusive of a 1 day cooking course)..

I see you mention only chicken and fish for the red curries. I love them with chicken, but think they are even better with beef (and bamboo shoots)

Oct 23, 2012
butzy in Home Cooking

What to do, how to use kecap manis?

Babi Ketjap is a great idea. Easy and delisious.
I normally use kecap manis in a marinade (lemon juice, ginger, chili paste, garlic and kecap manis) or for sate saus.
Also in dipping sauces, with spring rolls etc etc
Check this link as well for loads of good indonesian recipes www.asiancook.eu/indonesian/

Oct 08, 2012
butzy in Home Cooking

Budget meals stretching ground beef?

Fry lots of finely chopped onions, garlic and chili paste together with the mince.Cook plenty of rice and veges.
Day one: rice, veges and spicy mince
Day 2:: fry up all left overs, incl of rice, add a bit of soy and you got a nice fried rice dish. Serve with fried egg on the top and some cucumber to the side

Aug 20, 2012
butzy in Home Cooking

Self-Catering a Wedding for 100?

Rice is actually fairly easy, just make sure people have a spoon to eat it with :)
Seriously, electric rice steamers have a "warm" button that keeps the rice at the required temperature for hours. Alternatively, you can cook the rice for 10-15 minutes in plenty water, and then put in colanders over a pan with boiling water and keep it steaming. It will need to steam for probably 20 or 30 minutes, but it 's very forgiving for longer steaming times (as long as you don't run out of water)

Aug 19, 2012
butzy in Home Cooking

Self-Catering a Wedding for 100?

You can use cooler boxes. I've done so in the past. I actually dipped all the contents of the pan straight inside the cooler box. It looks ugly, but it was out of sight of other people. Whenever we needed to fill up the bowls, we would scoop directly out of the cooler box (again out of sight).

I think chafing dishes are actually a better idea

Aug 19, 2012
butzy in Home Cooking

hot hot hot

Couldn't agree more !!!

Aug 18, 2012
butzy in Home Cooking

hot hot hot

Food with lots of chili's in it
It makes you sweat and that cools you down :)

It's not yet hot here, but come October we will be sitting at about 43 oC (that's 110 Fahrenheit).

Aug 16, 2012
butzy in Home Cooking

Baking cookbook that uses mass metric system

I can show you the examples!

They mainly come from books that were written for the American market (I think) and metric being put in for the sake of us metrics...
A better example would have been something like: Use 57 gram of whatever for each 3.8 ltr water, coming directly from 2 oz per gallon. I would like to see that as 15 gram per litre..
Note that I'm one of those stubborn imperially challenged continental Europeans that cannot understand why not everyone is using the metric system :)
No problems with ratio's, easy to increase or decrease amounts and no worries whether the recipe was written by a Brit or an American (different gallons, cups etc)

Anyway, we are getting off the subject
. I'm not really a baker but I have a couple of books that seem pretty good and have (logical) metric amounts. Will find the titles and post them later

Aug 16, 2012
butzy in Home Cooking

Baking cookbook that uses mass metric system

you'll have the same problem on amazon UK. Many books use the volumetric measurements.
I normally try to look inside the book to see what they actually use, as metric measurements like 2.4 grammes per 3.6 ltr don't mean much to me either (whereas 0.75 gr per litre does).....

Aug 16, 2012
butzy in Home Cooking

Cooking healthy on a college student's budget (short on $ and time!)

Lots of good suggestions already.
just some more:
Stir-fries are easy and quick. Eat with rice or noodles.
Left over rice can be used for fried rice the next day, left over noodles can be used in the same way.
Another quick and tasty one that might appeal: fry some mince with garlic and onions, move to an oven dish, top with sliced tomato and (frozen) sweet corn, throw some nachos on the top, cover with cheese and throw in the oven for maybe 10 minutes or so. Nice with a side salad, sme sour cream and guacamole, but also good on its own!

Jul 19, 2012
butzy in Home Cooking

What is your biggest recipe pet peeve?

Surely I can do the rounding off, but I buy books with metric measurements so I don't have to do that (and some of these are not cheap ones).
To me metric is much easier to work with especially if you want to increase or decrease a recipes.
My point is basically, that if you do pretend to give both, then you should do it correct. It is not that difficult!
If you round of the cup to 250 ml, that's fine, just increase the rest by a similar amount.
In this case 1 oz can become 30 gr (also about a 6% increase). Some books do this very well. James Petersen's "sauces" comes to mind.
But putting an oven temperature down with a precision that is not possible, is just weird. It like asking you t oput the oven at 482 F (250 oC). Surely it would be more normal to ask for an oven temperature of 480 F?
Hey, it's just a pet peeve :)

Jul 13, 2012
butzy in Home Cooking

What is your biggest recipe pet peeve?

For me it is also measurements.
I prefer metric but can work with imperial if I have to, but what annoys me are the books that have both and then tell me to use 102.5 grammes of something and pre-heat the oven to 161 oC. Or 1 oz per gallon being translated as 28 gr per 3.78 ltr (I had to look that one up :) )
Please make it 100 grammes, 160 oC and 7.4 gr per litre !!!!
I bought the book because I wanted the metric amounts and I still have to sit there with a calculator!!!!

Jul 13, 2012
butzy in Home Cooking

Red Beans and Rice for a group, Mix or not.

I wouldn't mix it either.
As for teh rice, you can cook it ahead of time if you want and keep it warm in a steamer. If you don't have one, then make one up.: just a big pot of boiling water and then a colander on top with the rice (make sure the rice doesn't touch the water) and a lid on top. This gives you a nice fluffly rice and all you need to look out for is that the pot doesn't cook dry :)

Jul 07, 2012
butzy in Home Cooking

Why Use Lemon Grass if it Taste Like Lemon?

Just a quick other thing about lemongrass:
Like Kris said: It doesn't have the acid in it, and that makes it very nice if you want to make a lemony marinade for fish as normally the acid already cooks it !
I got lots in my garden and use it on a regular base :)

Jul 03, 2012
butzy in Home Cooking

Summer's Bounty - a question & answer forum for all things pickled, canned, frozen, dried & whatnot.

We always threw them whole in the freezer. When you take them out, hold them under cold (or warm) running water and the skin will burst and you can just rub it off.
Lately, I actually cook down the tomatoes and freeze in plastic bags to use later on. Quite often I cook them down with onions so I'm halfway there for a pasta sauce

Jun 25, 2012
butzy in Home Cooking

I've got frozen green beans and I'm NOT going back top the store today.

Might be too late...
Sambal goreng boontjes: fry a bit of onion and garlic, add coarsely or finely chopped chili's or chili paste, add some chopped tomato and throw in your green beans (simple form of an Indonesian recipe)
The other one I thought of is a simple Thai one, but I only know it with pork. Might work with chicken as well?
Fry some red curry paste in oil . Once the curry paste smells good, add the finely sliced pork Stir fry for a couple of minutes, then add the green beans and keep stir frying. Add fish sauce and kaffir lime leaves and a dash of (palm) sugar. If needs be you can add a little water, just to prevent it from burning, not to actually cook. It's such a simple and tasty dish (pad prik king).

Jun 24, 2012
butzy in Home Cooking

street food dinner party

If you want to do SE Asian, you got lots and lots of choices. I think one region might be better as than the flavour profiles would be similar, BUT if one person for instance doesn't like a certain spice or condiment, he/she might just have a hard time finding something he likes. So that would be an argument for mixing and matching.
If we stick with SE Asia, think satay, fish cakes, spring rolls, stir fries, curries etc etc.... If you want some recipes, let me know...

If you go away from the Asia idea, you could look at tapas (spain) or mezze (greek)

Jun 22, 2012
butzy in Home Cooking

Fresh Thai Lime Leave Recipes

A very good suggestion by chefj: Indonesian food uses lime leaves, although not as often as Thai. Another link for you, very good on the Indonesian recipes, a bit less so on the others: http://asiancook.eu/. I would suggest the babi rujak

Pad prik khing is one of my favourites. Think I might just go and make it for lunch as I got a little bit of home made left over red curry past...

May 21, 2012
butzy in Home Cooking

Tried and True Recipes from David Thompson's "Thai Food"

Thanks, I know the site and use it quite often. Don't know why I didn't do that this time.
Apparently they do belong to the same family and get confused quite often (like me :) ).
Luckily the tastes seem similar.
I'm in Zambia (southern Africa), so sourcing produce can be a bit hectic at times,although Thai food is becoming popular even here. What I can't get, I normally make from scratch or I start growing the ingredients (I have a lime tree, coriander, basil and lemongrass growing in the garden and I planted some galangal recently)

May 20, 2012
butzy in Home Cooking