Of all the Thai food we ate in Chiang Mai (and we ate a lot), 2 of our favourite dishes were Khao Soi (a soup like dish consisting of egg noodles and meat in a curry coconut sauce) and Khao Kha Moo (braised pork leg on rice). When Adrienne brought home fresh turmeric last week it was a sign to make Khao Soi, and in keeping with the Thai theme I decided to try and recreate the fabulous Khao Kha Moo from the famous “Lady with the cowboy hat” at the Chang Phueak Gate in Chiang Mai.
Category: Main Ingredients
This is actually a date night from December but totally forgot about it with all the Silly Season chaos.
There’s so much more to Indian cuisine than the Butter Chicken, Vindaloo, Madras and Korma’s we see on local menus.
Goa – a coastal region in western India is well known for it’s seafood dishes. Goan cuisine is heavily influenced by its Hindu origins, Muslim rule and subsequent Portuguese colonialisation.
This prawn curry starts of with a masala of spices, garlic, ginger and vinegar (the Portugese influence), before coconut milk is added to make a creamy curry full of flavour.
Sosatie (pl sosaties) is a traditional South African dish of meat (usually lamb or mutton) cooked on skewers. The term derives from sate (“skewered meat”) and saus (spicy sauce). It is of Cape Malay origin, used in Afrikaans, the primary language of the Cape Malays, and the word has gained greater circulation in South Africa. Marinated, cubed meat (usually lamb) is skewered and braaied (barbecued) shish-kebab style. Sosatie recipes vary, but commonly the ingredients can include cubes of lamb, beef, chicken, dried apricots, red onions and mixed peppers. Source: Wikipedia
I think most South Africans will agree that sosaties are an essential ingredient for any traditional South African braai. I decided to make four types of different sosaties using different marinades and different meats for date night.
I decided to make a bolognese sauce with some handmade pasta for date night. Probably not something Tim Noakes will be proud of, but there are only a few things better than homemade pasta and a good pasta sauce.
One of Belgium’s classic dishes is Moules Frites – mussels steamed in a white wine sauce with fries. Adrienne makes a great mussel potjie in a garlic cream sauce, so the challenge was on to see whether I could make a mussel dish that would measure up.
I have always wanted to make a proper Mexican mole sauce (a rich blend of chillies, spices, and chocolate). Alas I could not source the proper Mexican chillies you need for this dish in SA so never made it.
Then I came across a company called Mexican Imports SA in Plettenberg Bay that imports all kinds of goodies from Mexico. As luck would have it I had friends going to Plett that weekend and they were kind enough to bring me back some Ancho and Guajillo chillies.
To celebrate the month of October I decided to have a German date night. German cuisine is renowned for their Wurst (sausages), Kartofelln (potatoes) and Sauerkraut (sour cabbage).
I thought I would try my hand at charcuterie and start with something simple like bacon. I got a book from a friend of mine called Charcuterie – The Craft of Salting, Smoking and Curing, written by Michael Ruhlman and Brian Polcyn. In this book the necessary steps in making homemade bacon are clearly explained.
As a starter for my date night gourmet burgers, I decided to make some chicken, pesto and coconut cream pies.
