Instead of dragging the Ramsay thread even further off course, I’ll post this here:
The samosas are delicious; I cook them regularly.
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I mean you can make a nice samosa of almost any filling but why
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Also , if you need a chutney or a sauce for your samosas , you’re doing them wrong.
Also useful for self-defence.
With regards to mangoes, in our house, we would fight over the last mango.
We used have crates of it. The ones from the Indian subcontinent. They taste the best.
When we are really desperate in the winter, we make do with the South American variety
go easy on the beans mate, youll get an upset tummy…
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Posted this elsewhere but realise the clip probably belongs in this thread…
WARNING
Vomit alert in the clip with the idiot in…
The trajectory is well worth a watch though :0)
In what world is Korma a “sweetish” curry ?
So who loves Durians?
Chips made of Fish Eggs and some batter. I don’t know what it’s called in my local language
I suspect @gasband would like this. For me it’s a bit too much of an overpowering fish taste which I have gotten out of touch with (after leaving Singapore).
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On looks yes probably something I would like but ultimately taste would be the deciding factor… Can’t recall seeing anything like this with fish egg here hmm…
It tastes like prawn crackers but with more dominant fishy taste…
That coupled with garam masala salt and chilly powder. I probably would have liked this with a sambal dip though
I don’t mind the initial taste of these. Gets overpowering at the back of the tongue though… But somehow reminds me of those prawn crackers that are there in Singapore. Much more intense though.
Oh… OK then I can imagine it, it’s probably something like what we call keropok in the Malay language?
Very similar to those papads taste wise… Bit softer and not that crunchy though
Ah so it’s the taste but the texture of roti? But based on the description I think I will like it. There are not many Asian food that I don’t fancy.
Generally I use fish eggs to make something like a texture of a scrambled egg stirfy with onions and chillies( egg bhurji (if you are aware of the exact name)…
This is somewhat new to me…
Also , these are River Carp eggs ( pabda and rohu be the major fishes) which lay eggs on this season. So it’s not like it’s caviar or anything…
It would look something like a scrambled egg with spices then?
Yep. You have it as you would have a regular indian scrambled egg
Did not take a picture but I had for lunch some noodles stir fry with century eggs and rempah… fantastic wok frying from the hawker I bought from…for just 2.5 pounds… this is a picture I found that others posted in google…I really love Asia because this is why you find food, fantastic food at very grassroots prices.
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