Quote from: Peripatetic Phil on December 11, 2018, 02:11 PM

Quote from: ScottyM on December 11, 2018, 01:10 PM
My next trip is Vietnam for 3 months and Thailand for 2. Starting in March 2019.
Will be working in hotels out there and was curious if anyone else is about.

My wife was born in Da Nang and still has many family there, as well as in Hoi An and Sai Gon.  I also have a British friend in Thailand (Na Chom Thian, Sattahip, Chonburi).

** Phil.

Have you been to Vietnam? Da Nang is very nice. Last trip we spent a week in Saigon and then flew to Da Nang and rode motorbikes down to hoi an and then up to Hue. Did the typical marble mountains etc too
Beautiful Country. I prefer it to Thailand because there is much less foreingers there.

Quote from: Peripatetic Phil on December 11, 2018, 01:35 PM
Sounds good to  me, Scotty

Ill stick with my 30g coconut oil a day. Along with slabs of grass fed butter, lard and anything else fatty and good for you LOL

Fake news. As someone that works out daily and is passionate about nutrition and health i am not scared.
Experts in this field putting out study after study on how benifical high saturated fats are have me more convinced. Plus i get full blood screenings done after every training phase (6 weeks) and see no horror in the results.
I have a high fat low carb diet.
I eat carbs only post workout when my blood sugar has naturally been spiked. Outside of that i keep my blood as level as possible and feel great for it.

I guess it all depends on who you want to believe and how deep you are willing to dig for the answers.

Quote from: tempest63 on September 23, 2018, 08:06 AM
I made my first batch of kimchi last weekend which is currently fermenting in the fridge until next weekend.
The whole business is very much perplexing due, like cooking Indian, to the varying advice from different sources.
Has anyone here made it regularly and if so, do they recommend one particular recipe?

I make it once a month. 5kg of Chinese Cabbage worth.
I buy all the ingridients from H Mart and Korea Foods in New Malden.

Great for gut flora and digestion. And tastes amazing. Love korean food.
I will post a recipe on this thread when i get home from work. I use a typical version using salted tiny shrimps, fish sauce etc And use a brine for the cabbage instead of dusting them with rock sugar. Gives a more even product.
But as you said there are many variations on it.
Mine turns out tasting just like the commercial Chongga stuff

My next trip is Vietnam for 3 months and Thailand for 2. Starting in March 2019.
Will be working in hotels out there and was curious if anyone else is about.
And is there any BIR in Thailand? Was curious because i know there is a mass of english expats there.
I remember last time i was on the forum someone had a BIR ready meal buisness there. Is it still up and running?

Quote from: Peripatetic Phil on December 09, 2018, 02:03 PM
And my favourite region for coffee.  Monsooned Malabar is all I will drink.
** Phil.

Thanks for that recomendation Phil. I have a bean to cup coffee machine and love trying new beans out. Just ordered a bag on Amazon!
Last bag i tried was a butter roast vietnamese blend and it was delicious. Great for Ca Phe Sua Da!

Quote from: Peripatetic Phil on December 09, 2018, 02:00 PM

Quote from: ScottyM on December 09, 2018, 01:50 PM
Mainly cantonese and dim sum but learnt some Main Land dishes too.
Definetly prefer cantonese.

As do I.  So if ever you have the time to write up your versions of siu mai, har kau, king prawn cheung fun and cuttlefish cake, you will be assured of (at least) one very interested and grateful reader !

** Phil.

That i can do Phil!
I will add some to the Chinese section this week. Cheung Fun is tricky at home but i can explain a few methods to cook it. You need the right cloth and have to close the holes with a watered down batter before maing the Cheung Fun or it will stick like glue.

But once you have that skill down you can make fresh Ho Fun noodles and Banh Cuon too!

It has been a long while since i last visited the forums but back then all the talk was some guy called Happy Chris coming out with a book on BIR cooking.

Did it ever get made?

Also i was in Costco yesterday and saw a book called "The Curry Guy", is it any good? Does he know what he is talking about or will i find better on here?
I assume the latter.

I want to make a base gravy, mixed powder and a tandori marinade this weekend so any recommendation on which recipes to use will be greatly appretiated!

Thanks guys!

Quote from: livo on December 11, 2018, 04:19 AM
I've found that you need to be very stingy / sparing with Maggi Seasoning.  It is concentrated and has a distinct taste that if used excessively will overpower everything else.  Use literally only a few drops and taste after allowing some minutes to pass. Only then add more in the same way if you feel it is still lacking.

I agree. I always notice the odd taste and aroma from it so rarely use.
I also dont see it in Chinese kitchens very often. It seems more popular in Thailand and Vietnam.
I prefer MSG for the savoury taster without that odd flavour and aroma of Maggi

Quote from: fried on January 11, 2018, 04:38 PM
It's used in Vietnamese sandwiches round my way.

Take half a baguette, slice it down the centre.
Add a couple of long pieces of cucumber, a little fresh corriander , grated carrot and a skewer of grilled chicken.
Top off with a tsp of finely chopped red chilli and a good shake of your Maggi

Best light lunch you'll get in Paris.

https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSA2S5MaKQFR-rqyHdlJjjzk2yA525YIGtDfAG0OngKDtTUz1cV

That is a different type of maggi. The liquid seasoning is MSG water with dark soy. The Maggi used in Banh Mi is just a sweet soy sauce.called Maggi Nuoc Tuong Dau Nanh