Nektu's Cooking Corner

  • #201
    Airandius´ Famous Chicken Kerry (Curry)

    Or so it´s called by people that ate it. Note my English is really poor when it comes to cooking as my vocabulary in that area is really low. Bear with me.

    Need:


    This recipe is for about 2 people.

    Kerry (Curry) mix or spices, (natural).
    100 ml milk.
    2 pieces of chicken breast.
    Chicken spices.
    About one cup of rice.
    A can of green peas.
    Wok Oil (About 3 spoons.)
    About 10 kg of love.

    What do you do:


    Grab a pan and fill it for about 70% with water and turn on the fire. Let it boil.

    Cut the chicken in pieces, the size should be between 2 by 2 cm and 1 by 1 cm. The more smaller ones the better but you'll need some bigger ones as well. I usually use scissors for this cause a knife can be annoying.
    Always remove the white and black/red parts. Only keep the pink when cutting it in pieces ranging between the above sizes.
    After this put the pieces in a bowl and put some wok oil over it, don't be afraid to use to much. After adding the oil mix it together with your hands. Once properly mixed add chicken spices and mix that as well.
    Once done put it all in a pan and put it on a high fire for a few second, don't remove your eyes from it. After a minute put it on a low fire.

    I always buy a small package of kerry (curry) which has to be mixed with milk, you can also use curry spices if not available. Just don't buy a package that has to be mixed with water.
    But the spices or the package in a pan and mix it with 100ml of milk. (If the package suggests otherwise it's possible, however a package for 2 people should be around 100ml.)
    Don't turn on the fire yet.

    Once the pan with water is boiling put in the rice. It depends on the rice how long it should be in the boiling water. I prefer a medium fire and about 10 minutes as I'm using regular white rice.

    After a few min you should turn on the fire of the curry. Use a medium fire and keep stirring it. Even leaving it for about 10 seconds could burn it. About halfway through the boiling throw in the peas with the rice.

    Don't forget to stir the rice every now and then, turn the chicken and always stir the curry.
    Following these simple rules the food will not burn.

    Once the rice is done remove the water, at roughly the same time the curry and the chicken should be done.
    You can check if the chicken is done by grabbing a random big piece and cutting it in half. If everything on the inside is white it's done. You can also check the curry, it would be a lot thicker when it's done. It should also be a lot more yellow/orange then when you started.

    Serving:

    Put half the rice and half the chicken on each plate (2 plates). Do it about 50/50.
    Put the curry in some sort of thing so it can be easily poured over the food.

    That is all.

    Even though basic it is really good, you can add other spices or vegetables to make it unique. Of course my own has a few secret ingredients as well. Hence why people love it. But these secret ingredients are not to be read.
    The above recipe is the basic form of it, not telling what extra spices I added but still tastes awesome. (As I made this one before I made my own specialized one.)

    Also the 10 kg of love is used to beg people to clean the mess you made trying to make this.
  • #202
    Every recipe says something like 'one cup of rice' but, see, I need a whole bag of rice to feel like I ate something.
    ☆ ✮ ✯
  • #203
    Quote from Nektu

    Ully, are you talking like a cinnamon roll? Or did you have something like that but different in mind.


    Explain what a cinnamon roll is (or is like)? I was just thinking, is there a recipe or method out there to make bread that, when it is finished, has a good cinnamon swirl or two in it that you can taste. But a cinnamon roll, that does sound good. Do you have a recipe for that too? :D


    One becomes strong when they are fighting to protect someone close to them... - Shiro Haku
  • #204
    Cinnamon roll is just that. You make the dough and roll it flat. Spread melted butter on it and cover with cinnamon and sugar. Roll it up, cut into sections. Place in a pan up against one another so they rise and bake. Then you make a powdered sugar glaze for the top and eat it. Something like that?



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  • #205
    Damn you, now I must make a cinnamon roll when I get home later tonight.
    Just as the Scorpion hunts...
    Silently Lurking...

    "Nothing is True. Everything is Permitted." ~ Ezio Auditore de Firenze
  • #206
    Quote from Lt. Venom

    Damn you, now I must make a cinnamon roll when I get home later tonight.

    Hehehe. My plan worked. This thread is supposed to make you hungry. ;)



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  • #207
    Last night I went to a friends house to just relax and hang out for a bit. Well as always without fail I was asked if I wanted to cook. Sometimes I'm half tempted to charge for my "services".

    He had a nice side of salmon. So, as usual I was ready to portion it out into 8oz steaks. But I was kind of tired of cooking it the same old way. So, I'm going to share with you something really good.

    Take your salmon and portion it into 16oz portions, if you buy pre-cut that's fine to. As usual I never take the skin off. By the time you're done cooking it should still be moist enough to pull away from the skin. Get some aluminum foil squares that are of a decent size. Take your salmon and place it in the middle. For a seasoning you will need lemon-pepper, kosher salt and maple syrup. That's right, maple syrup. Aunt Jemima won't work, too much sugar. Real maple syrup is better. First pour the syrup over the salmon then season with the salt and the pepper. Wrap the salmon in the foil, but not tight. You want the top part to act like a handle. It should "bake" in the foil. Place it on your grill on a medium heat for about 15 minutes. The salt and the syrup will give it a nice balance of flavor.

    Next time I'm going to charge him for my services.



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  • #208
    Wow, those sound delicious, Nektu. Seem easy to make, too. I'll defintely try something like that soon, if you don't mind telling me the actual numbers in the recipe, or is all I need to know in your earlier post?


    One becomes strong when they are fighting to protect someone close to them... - Shiro Haku
  • #209
    * 3/4 cup milk
    * 1/4 cup margarine, softened
    * 3 1/4 cups all-purpose flour
    * 1 (.25 ounce) package instant yeast
    * 1/4 cup white sugar
    * 1/2 teaspoon salt
    * 1/4 cup water
    * 1 egg
    * 1 cup sugar, packed
    * 1 tablespoon ground cinnamon
    * 1/2 cup margarine, softened
    * 1/2 cup raisins (optional)

    Directions

    1. Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
    2. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
    3. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together sugar, cinnamon, softened margarine.
    4. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
    5. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

    Glaze:

    * 4 tablespoons butter
    * 2 cups powdered sugar
    * 1 teaspoon vanilla extract
    * 3 to 6 tablespoons hot water

    Mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.



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  • #210
    Well, I know what I'm doing Friday night. To bad I'm still single, otherwise I would make this recipe with a girl.
    Just as the Scorpion hunts...
    Silently Lurking...

    "Nothing is True. Everything is Permitted." ~ Ezio Auditore de Firenze
  • #211
    Hey Nektu any good, reasonably cheap/easy chili recipes you got for me? I made one a while back but it turned out way too acidic with the tomatoes. So I ended up having to do some imrpovising, added a little sugar and some honey, and 1 8oz cup of beef bullion because it was pretty thick also. It turned out okay but I'd like to not have so many problems to begin with in the first place.

    We're a big fan of kidney beans and we don't like our chili very hot just a little spice.

    Thanks. ;)
  • #212
    I thought I posted one up already. Hmm, try this:

    Nektu's chili:

    2 lbs ground elk, or regular hamburger meat
    1 lrg white onion
    1 each red bell pepper and yellow bell pepper
    5 each whole fresh jalapenos
    1 can diced tomatoes in juice(the size of the can is up to you)
    1 can kidney beans
    2 small cans tomato paste
    Garlic powder, cayenne powder, chili powder.

    Dice the onion and the bell peppers and put them in a stock pot. Start to simmer in a little canola oil. Cut the jalapenos in half, make sure you cut off the top where the stems are. I take a spoon and scrape out the seeds. If you like a bit of spice, leave the seeds in. DON'T TOUCH YOUR EYES OR GO TO THE BATHROOM WITHOUT WASHING YOUR HANDS AFTER WORKING WITH THE JALAPENOS. IT WILL BURN.

    Dice the jalapenos and put them in with the bells and onion. In a separate pan brown off the ground meat. Add the diced tomatoes, juice and all, with the onion and peppers. Bring to simmer. Drain the juice out of the kidney beans and add to stock pot.

    Drain the juices from the cooked ground meat and add to the stock pot as well. Add 4 cups warm water and the 2 cans tomato paste.

    Adding the spices is up to you. I use about 2 ounces of garlic powder, 5 ounces of chili powder and about 1 ounce of the cayenne powder. If you want add some Tabasco sauce.

    Let simmer for about 3 hours, stirring every once in a while.

    I prefer to use ground elk. It has a better flavor than regular ground beef. If you can find ground elk cool! If not, then you may want to hunt it or just go with the beef.



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  • #213
    I'll have to grab that stuff next time I go to the store. Thanks. :thumbsup:
  • #214
    They sell ground elk where you live? Here we usually have to hunt it or get it from someone I know who hunts. I might be able to find some somewhere. Just never looked before.



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  • #215
    Nah they don't. People do hunt deer here a lot, but that's a good bit different.
  • #216
    It is a bit different, but you can still have the same outcome with the flavor if done right. I've always preferred ground game meat in my chili than just regular ground beef. Deer, elk doesn't matter. It seems to add a nice twist to it.



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  • #217
    There are many recipes you can do with tail, head, feet, tongue, tripe and intestines. But very few people, such as myself, never really like to touch the parts of the animal we call the "nasty bits" or offal. Some of the reason is because we don't understand them or their flavours. And sometimes we think it's just disgusting. Take brain for instance. I can tell you that I know of at least 6 recipes for calves brain. But I will never try them. Sweetbreads, however, I will try, and have, and like them, if done right.

    The Larousse Gastronomique describes Sweetbreads as this:

    The culinary item for the thymus gland (in the throat) and the pancreas (near the stomach) in calves, lambs and pigs, although the latter are not much used. Thymus sweetbreads are elongated and irregular in shape; pancreas sweetbreads are larger and rounded. Lambs' and calves' sweetbreads are cooked the same way, but the latter are considered to be superior; they can be used in fillings and ragouts for moulds and vol-au-vent. Sweetbreads need to be blanched, refreshed and cooled before use; they can then be fried, braised, roasted, grilled (broiled), poached, cooked au gratin or on skewers.



    Here is my favorite:

    Fried sweetbreads

    Blanch, cool and press some sweetbreads. Cut each one into 3 or 4 slices and season with salt and pepper. Dip each slice in flour and fry in butter until brown. Alternatively, clean the sweetbreads well and dry them thoroughly. Put them into a saute pan with some melted butter, add salt and pepper to taste, cover the pan and let them cook gently for 30-35 minutes.

    Serve fried sweetbreads sprinkled with chopped parsley an a bed of pommes Anna, with a thick Bearnaise sauce served separately.



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  • #218
    Nektu, got any awesome omelet recipes?
    Just as the Scorpion hunts...
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    "Nothing is True. Everything is Permitted." ~ Ezio Auditore de Firenze
  • #219
    That really depends. I could give you my own that is kind of a secret. Unless you really want it.



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  • #220
    Why is it a secret, we all know nobody here can cook as well as you?? You could take out the secret ingredient and then send me the recipe.
    Just as the Scorpion hunts...
    Silently Lurking...

    "Nothing is True. Everything is Permitted." ~ Ezio Auditore de Firenze
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