Tiger, It is cold in England; I have never drunk iced tea here. i believe they drink it in the South of the USA. An American once told me that you make ordinary tea (though I don't know if that would be Indian or Chinese) and the secret is to add mint. I think they also add a lot of sugar
If I drink tea (and I drink a lot!), I use Darjeeling, first flush, Phupsering garden. In this garden - 20 years ago - I plant 6 bushes. I hope, they not die.
artjak, yes, but not at my land. It's to difficult and you need a lot of staff. You can look here about COFFEEand here aboutTEA , not so far from my land and good friends of mine. Fresh roasted coffee and Oolong tea from the field are very delicious...
tonight we have eaten red curry with duck, yammy, yammy, it's easy to cook:
1 duck boned, meat finely sliced, 3 cups coconut milk, 3 tblspn. red curry paste, 1/4 cup julienned ginger, 2 tblspn. fish sauce, 1 tblspn. palm sugar, 2 cups pineapple chunks, 1/2 cup Thai basil, 3 kaffir lime leaves, finely shredded, Coriander leaves for garnish, 1/2 bunch snake beans cut into 2.5cm lengths. Heat 1/2 cup coconut milk in a wok and add curry paste and ginger, cook until fragrant andthe oil is starting to separate from the coconut milk, about 5 to 10 minutes.
Add duck, palm sugar and fish sauce, stir fry until duck is sealed, then add the remainingcoconut milk, simmer until duck is tender. Add pineapple and simmer for 1 minute. Stir in basil leaves and transfer to serving bowl, garnish with shredded lime leaves andcoriander leaves. Serve with steamed jasmin rice infused with torn kaffir lime leaves.
Havea good friday night, ThaiGer.
Were your recipes? You want I or my eyes hungry sometimes?
I made a very mild version of your coconut and chicken soup, with NO chilli. It was delicious; the important thing is lots of fresh coriander. I also used ginger instead of galangal as that looked mouldy in the supermarket.
I have an English palate; what can I do? I don't see the point in eating food that makes my eyes water! Asking us for fabulous recipes at this time of the year is always going to be a disappointment; we are at the tag end of a long winter; nothing much is growing in our vegetable gardens, it is not very inspiring. Just wait a few weeks for when the spring has really started and the sun is shining and we will all be more inspired.
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I send a recipe for mulled wine, when you send me a recipe for original british ice tea.
Tiger, It is cold in England; I have never drunk iced tea here. i believe they drink it in the South of the USA. An American once told me that you make ordinary tea (though I don't know if that would be Indian or Chinese) and the secret is to add mint. I think they also add a lot of sugar
If I drink tea (and I drink a lot!), I use Darjeeling, first flush, Phupsering garden. In this garden - 20 years ago - I plant 6 bushes. I hope, they not die.
Can you also grow coffee in your climate, though I believe you need some altitude for that crop.
artjak, yes, but not at my land. It's to difficult and you need a lot of staff. You can look here about COFFEE and here about TEA , not so far from my land and good friends of mine. Fresh roasted coffee and Oolong tea from the field are very delicious...
I had the best coffee ever in Cuba a few years ago, perhaps because it had not been in a container ship for months.
tonight we have eaten red curry with duck, yammy, yammy, it's easy to cook:
1 duck boned, meat finely sliced, 3 cups coconut milk, 3 tblspn. red curry paste, 1/4 cup julienned ginger, 2 tblspn. fish sauce, 1 tblspn. palm sugar, 2 cups pineapple chunks,
1/2 cup Thai basil, 3 kaffir lime leaves, finely shredded, Coriander leaves for garnish,
1/2 bunch snake beans cut into 2.5cm lengths.
Heat 1/2 cup coconut milk in a wok and add curry paste and ginger, cook until fragrant andthe oil is starting to separate from the coconut milk, about 5 to 10 minutes.
Add duck, palm sugar and fish sauce, stir fry until duck is sealed, then add the remainingcoconut milk, simmer until duck is tender.
Add pineapple and simmer for 1 minute.
Stir in basil leaves and transfer to serving bowl, garnish with shredded lime leaves andcoriander leaves.
Serve with steamed jasmin rice infused with torn kaffir lime leaves.
Havea good friday night, ThaiGer.
Were your recipes? You want I or my eyes hungry sometimes?
I made a very mild version of your coconut and chicken soup, with NO chilli. It was delicious; the important thing is lots of fresh coriander. I also used ginger instead of galangal as that looked mouldy in the supermarket.
You destroy all of my Thai recipes!
. And were is your OWN ricipe?