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The Cantina Cuisine – food talk, recipes and more

Discussion in 'Random Discussion' started by Star Dude, Sep 16, 2016.

  1. Grand Master Galen Marek

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    It's food talk & shows the determined imagination out there.
     
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  2. The Hud

    The Hud Force Sensitive

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  3. Grand Master Galen Marek

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    I knew it would.
     
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  4. Star Dude

    Star Dude Jedi General

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    Hi to all food enthusiast out there in the Cantina!

    Today I would like to share some first impressions on another’s culture cuisine (well, at least from my point of view) – true to my belief that you can learn much about other societies by eating what they eat.

    As I’ve learned, the Vietnamese cuisine is full of fresh herbs and vegetables (cilantro/coriander and Thai basil are abundant and found everywhere). And of course garlic, mostly chopped and roasted as topping.
    vtnm_food_00.jpg


    So to start the day, you would probably eat a typical light noodle soup for breakfast (on the right of that picture). Adding freshly cut Chili and lime to personal taste comes as an option, as well as fish and other sauces.
    vtnm_food_02.jpg

    As can be seen on the plate to the left, I also added pineapple, an (western style) omelet and fried noodles with seafood and much garlic, to have more substance to carry me through the day until lunch (which would consist of a typical noodle soup called ‘Pho’, the national dish).

    A light dinner would then be in place for the evening: A cold ‘salad’ like dish also containing rice noodles, lots of fresh herbs and green salad and some grilled meat and peanuts. As toppings and/or for dipping, chili-garlic sauce and fish sauce will complement the dish.
    vtnm_food_01.jpg
     
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  5. Addi Ras

    Addi Ras MASTER TEA MAKER
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    Now that's food that's made to make your mouth water it just looks so good. Though Iam not sure about the pineapple & omelette combo.
     
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  6. Star Dude

    Star Dude Jedi General

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    And you know what – I got served pineapple, water melon and mostly pomelo after every meal each day for desert. And the guys over there dip every bite from a fruit before eating in really hot chili salt. And as a gift to take it home, they even provided a version included dried shrimp.
    vtnm_food_04.jpg

    Well, that adds some more flavor dimensions to the fruitiness, sweetness and acidity when combined with salty, hot and fishy.
     
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  7. Grand Master Galen Marek

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  8. Star Dude

    Star Dude Jedi General

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  9. Grand Master Galen Marek

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    Your welcome, I was having second thoughts about sharing this.
     
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  10. Star Dude

    Star Dude Jedi General

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    In the end – it’s all about food, the misinterpretation by native speakers put aside. :cool:
     
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  11. The Hud

    The Hud Force Sensitive

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    I tried to be healthy this weekend and made sesame chicken, angel hair noodles with iceberg lettuce and watermelon

    It was pretty good, but in my lust for food I forgot to take snaps. It was decent however!
     
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  12. Star Dude

    Star Dude Jedi General

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    Could you please post here how you prepared the chicken (and the rest)? I like sesame!
     
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  13. The Hud

    The Hud Force Sensitive

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    Absolutely....

    Ingredients!! (from the top of my head)

    Salad:

    • 200g angel hair noodles (thin rice noodles)
    • Watermelon (about 800g)
    • 2 gem lettuces
    • Handful of radishes
    • Some fresh mint
    • Some fresh coriander
    • Sesame oil

    Dressing:
    • 2 tablespoons of soy sauce
    • 1 tablespoon of fish sauce
    • Half a fresh red chilli
    • A small piece of ginger
    • Spring onions
    • Juice of limes
    • Small clove of garlic

    Chicken:

    • Skinless, boneless chicken thighs (6-8)
    • 1 tablespoon of Chinese five spice
    • 2 tablespoons of sweet chilli sauce
    • 2 tablespoons of sesame seeds
    • Olive oil


    Salad prep:
    - In a bowl, fully submerge the noodles in boiling water (for about 5 minutes) then drain the noodles and toss with 1 tablespoon of sesame oil on a big serving platter
    - Put ¼ of the noodles into a medium frying pan, tossing regularly until nice and crunchy.
    - Remove the watermelon skin, cut the flesh into chunks and add to the platter
    - Trim the lettuces and cut into small wedges, halve the radishes, finely slice the top leafy half of the mint and most of the top leafy half of the coriander, and scatter over the platter

    Dressing prep:
    - Put the coriander stalks into a food processor with the soy and fish sauces, chilli, peeled ginger, trimmed spring onions, a splash of water, 1 tablespoon of sesame oil and the lime juice (mmmmmm….)
    - Squash in the unpeeled garlic through a garlic crusher, then whizz until smooth.
    - Pour the dressing over the salad and toss gently with clean fingers until well coated, then break over the crispy noodles


    Chicken prep:
    - On a sheet of grease proof paper, season the chicken with salt, pepper and five-spice (yum...)
    - Fold over the paper, then bash and flatten the chicken with a rolling pin (or anything heavy really)
    - Put into a large frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until nicely charred and cooked through
    - Drain away any excess fat from the chicken pan, put back on the heat, drizzle with sweet chilli sauce and toss with sesame seeds and place onto the salad

    Eating prep:
    - Transfer food to a suitable sized fork
    - Place into mouth
    - Chew
    - Swallow
    - Digest

    YUM


    P.S. 500th post, wahoo!!
     
    #53 The Hud, May 30, 2017
    Last edited: May 30, 2017
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  14. Star Dude

    Star Dude Jedi General

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    That sounds awesome delicious! I’m a really big friend of all those south-east-Asian flavors. (hera)
    It’s great food for the hot days we encounter this week.

    Thanks for sharing my friend!!! And congrats on the post count! :D
     
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  15. Grand Master Galen Marek

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    Agreed the food for thought can never be forgotten.
     
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  16. Addi Ras

    Addi Ras MASTER TEA MAKER
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    See 90% of that I would absolutely love but I just can't get past the watermelon part now I love watermelon but it just seams odd seeing it in hot food. Doesn't it go soft maybe I would have it as a side dish so it keeps its texture.

    Now as for salads I personally love a Orange & Fennel One the flavours & textures work so well together.
     
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  17. The Hud

    The Hud Force Sensitive

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    It's a strange counter to the hot food, or the heat from the sweet chilli and chilli, but it works. It's nothing revolutionary and it may not be for everybody, but it worked just about for me!
     
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  18. Star Dude

    Star Dude Jedi General

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    Great combination!

    I also like a salad of fennel just with very thinly sliced red pepper and a dressing of balsamic vinegar, good olive oil and a dash of salt and sugar. I assume, that some drops of fresh orange juice would go well with it.
     
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  19. tm0910196

    tm0910196 Guest

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    Here we go, everyone. A couple weeks ago, I made a status about a really good burger I had made, and @Star Dude requested that I post it here. I don't have a picture, sadly, but I can walk you though the steps here. This burger was thrown together on the spur of the moment, so forgive me if I miss some minor details. :)

    For this surprisingly good hamburger, you will need the following:
    • a hamburger patty (I cooked two frozen Philly Gourmet burgers - two because they're thin - but you're welcome to build the patty yourself)
    • a hamburger bun of your choosing (I used an Ezekiel bread bun - more on why below)
    • an egg
    • Creole seasoning or Cajun seasoning
    • cheese of your choosing (I used pepperjack)
    • baby arugula or spinach
    • salsa of your choosing (literally anything should work!)
    • butter
    • mayonnaise and any other condiments you like
    Making it:
    • cook the hamburger patty to your desired level of "doneness" - I cooked the Philly Gourmet burgers in an oven broiler at 400º F, six minutes on each side. That was actually a little too long for my taste. I prefer a little bit of redness.
    • before flipping the burger, sprinkle the creole (or cajun) seasoning into the uncooked side
    • after flipping the burger, place the cheese of your choice on the cooked side, then let the burger finish cooking
    • Now cook the egg. I made it over-easy and with the yolk just slightly hard, so it wouldn't make a complete mess. As the egg is cooking, sprinkle some creole (or cajun) seasoning onto it as well.
    • once the egg is finished, throw your baby arugula (or spinach) into the same pan, so that the seasoning flavor gets into it.
    Assembling it:
    • put the hamburger patty with the cheese on one half of the bun, and spread butter, then mayonnaise (and other condiments, if you want them) onto the other.
    • place the egg on top of the hamburger patty
    • place the arugula or spinach on top of the egg
    • drizzle salsa over the whole package
    • place the second half of the bun over that
    A note on the bun: I said above, I used a bun made from Ezekiel bread. There's a reason for this, aside from it being somewhat more healthy: it's thick. With all the stuff you're throwing on this burger, it's easy for the bun to get pretty soggy. Ezekiel buns are thick enough that that doesn't happen. If you use a standard bun, I recommend toasting it a bit first to keep the sogginess from happening. Just make sure to butter the top before toasting, rather than after.

    Hope you guys like this as much as I did!
     
    #59 tm0910196, Jun 15, 2017
    Last edited by a moderator: Jun 15, 2017
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  20. Star Dude

    Star Dude Jedi General

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    Ah, coming to the office this morning and being greeted by a real mouthwatering read. That’s a good start for Friday. And as per the weather forecast, this weekend might be perfect for a self-made burger from the grill!

    Thanks a lot @tm0910196 for the yummy input!


    Now I await @oldbert ‘s recipe for an original Austrian Apfelstrudel as Sunday afternoon is already on the horizon.
     
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