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cookbook_challenge.
As usual this is from The Roasting Tin around the World by Rukmini Iyer.
( Ingredients )
( Method )
Changes, Mistakes and Substitutions
The vermicelli wasn't fresh but it seemed to work fine once I'd got it in the casserole. Could maybe have used a minute longer to soften. I'd had a bit of mental confusion around amounts, so I had 600g chicken but only one tin of coconut milk. I also only had one red chilli, so added a pinch of chilli flakes to the spice mix to back it up. It seemed to work fine, though a bit more liquid would have helped with getting the vermicelli in the dish and, it has to be said, at the end I didn't weigh out the vermicelli and beansprouts I just added as much as I judged would fit in the liquid which I suspect was about half the amount in the recipe.
The shrimp paste nearly caused a marital row. We couldn't get it in our normal supermarket delivery and couldn't find any locally. I suspect this last statement is a lie since we have a plethora of "world" supermarkets not to mention smaller convenience and grocery stores within 15 minutes walk of our house - there was some story about which ones himself was prepared to enter to look for shrimp paste which I didn't quite follow. At any rate, we had this conversation over text message. I surfed the internet and said to get fish sauce instead. Himself favoured salmon paste and he continued to be very dubious about the fish sauce plan once he returned with both. The compromise was that I added a tbsp of fish sauce (considerably less than the internet would advise to substitute for 40g of shrimp paste) and it seemed to work pretty well, and helped bind the spice mix so I didn't need to add any coconut milk.
Verdict
Shrimp paste debate notwithstanding, this was a great recipe. I'd been getting a little dubious about the plan to cook my way through The Roasting Tin around the World since we'd had a run of recipes that were either disappointing or merely fine. But we really liked this and I certainly wouldn't have picked it out to try if I hadn't been working systematically through the book. It was hot without being overpowering (though obviously that's very much a subjective thing), and the citrus flavours make it very different from the Indian curries that we more normally have. I will obviously need to get some shrimp paste and see what it is like with that.
cookbook_challenge.As usual this is from The Roasting Tin around the World by Rukmini Iyer.
( Ingredients )
( Method )
Changes, Mistakes and Substitutions
The vermicelli wasn't fresh but it seemed to work fine once I'd got it in the casserole. Could maybe have used a minute longer to soften. I'd had a bit of mental confusion around amounts, so I had 600g chicken but only one tin of coconut milk. I also only had one red chilli, so added a pinch of chilli flakes to the spice mix to back it up. It seemed to work fine, though a bit more liquid would have helped with getting the vermicelli in the dish and, it has to be said, at the end I didn't weigh out the vermicelli and beansprouts I just added as much as I judged would fit in the liquid which I suspect was about half the amount in the recipe.
The shrimp paste nearly caused a marital row. We couldn't get it in our normal supermarket delivery and couldn't find any locally. I suspect this last statement is a lie since we have a plethora of "world" supermarkets not to mention smaller convenience and grocery stores within 15 minutes walk of our house - there was some story about which ones himself was prepared to enter to look for shrimp paste which I didn't quite follow. At any rate, we had this conversation over text message. I surfed the internet and said to get fish sauce instead. Himself favoured salmon paste and he continued to be very dubious about the fish sauce plan once he returned with both. The compromise was that I added a tbsp of fish sauce (considerably less than the internet would advise to substitute for 40g of shrimp paste) and it seemed to work pretty well, and helped bind the spice mix so I didn't need to add any coconut milk.
Verdict
Shrimp paste debate notwithstanding, this was a great recipe. I'd been getting a little dubious about the plan to cook my way through The Roasting Tin around the World since we'd had a run of recipes that were either disappointing or merely fine. But we really liked this and I certainly wouldn't have picked it out to try if I hadn't been working systematically through the book. It was hot without being overpowering (though obviously that's very much a subjective thing), and the citrus flavours make it very different from the Indian curries that we more normally have. I will obviously need to get some shrimp paste and see what it is like with that.