• 4 Posts
  • 28 Comments
Joined 10 days ago
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Cake day: January 19th, 2026

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  • Start by chopping some garlic, chalots/onions and ginger finely. Make bite size chunks of chicken

    Get some oil (or gee would work i think) heating up in a pan (you can get away with a mediocre quality copper pan)

    Get your chicken bits golden brown in the pan on high heat (you want to keep the chicken juicy) before lowering the heat a bit and adding your garlic, onions etc

    At this point you can start cooking your washed rice

    Wait for your aromatics to get fragrant/somewhat caramelized

    Add salt and curry

    After just a little bit, add your coconut milk (with fat and all)

    You can add yogurt if you feel lilke going extra creamy

    (Assuming you got jarred red beans and not dry which will also work but need to be cooked longer with the rice) Strain a bit of aqua faba into your pan with all your sauce and dump your red beans in your rice

    Add some lemon/lime juice to your sauce (might also work in the rice) to cut the richness (if you want more of the taste of lemon and less of the sharpness, you can cook it a bit longer)

    Serve and enjoy :)

    Improvements :

    find something with a bit of bite to add to the dish, it’s good but the texture is maybe a bit too uniform…

    Add some greens, fresh cilantro or spinach ?







  • I’m no expert, but you can usually get away with some nice plating and a few colorfull topings. Look at a curry for example, it’s really tasty, but the curry itself usually looks like an orange/greenish stew (not talking about japanese curry here) what makes it pop in photos is the cilantro added last minute or the stzrk contrast with som white rice.

    In the end, you might as well post your “sploodge” every now and then. It’s not like the sub is drowning in content and you always get nice tips out of it ;)




  • Here i go (i got no measurements… Mostly do it by feel) :

    -boil and skin potatoes.

    -wash more spinach than you think would be needed (it reduces so much ×_×) (you might want to take out the spine/ridge since it won’t be cooked for long).

    -Mince some garlic and shallots/onions.

    -Get some lardon in a hot pan.

    -Once a litle bit of fat has rendered out, add your shallots and garlic.

    -get your pan’s content as crispy as you’d like(usually verry).

    -reserve your cooked lardons, chalotes and garlic.

    -take out some of the bacon fat if you feel like there’s too much of it (i usually leave it in, it’s easier and tastes good).

    -crank up the heat and add diced (rough dicing) potatoes.

    -add salt.

    -once the potatoes are golden, add back your bacon etc…

    -cut/lower the heat.

    -add your spinach and wait for it to soften.

    -add some black peper and serve.

    From this you can do pretty much whatever you want, add some cheese, spices, change the bacon for sunny side up…(or mushrooms in which case you could call this a poélée forestière)

    Bon apétit !