cooking with afterstasis.

afterstasisafterstasis Washed Up
edited November 2012 in Less Rokk More Talk
most of these recipes will be for two, since that's my living situation... i hope the formatting doesn't suck. these were all collected over my many years on the internet.

i'll try to update everyday, but i'm unreliable. ;)

Thai Beef and Basil (spicy)

Ingredients
* 10-16 oz. thinly sliced beef or 16 oz. of ground beef 10-16 oz. thinly sliced beef or 16 oz. of ground beef
* 2 oz. fresh chopped Thai Basil leaves 2 oz. fresh chopped Thai Basil leaves
* 3 oz. fish sauce 3 oz. fish sauce
* 1/2 sliced white onion 1/2 sliced white onion
* 1 sliced bell peppers 1 sliced bell peppers
* 1.5 oz. Chili Sauce 1.5 oz. Chili Sauce
* 2 tablespoons of chopped garlic 2 tablespoons of chopped garlic
* **For really spicy Thai Beef and Basil use chopped mixed red & green chilis (prik ki nu) instead of chili sauce. ** **For really spicy Thai Beef and Basil use chopped mixed red & green chilis (prik ki nu) instead of chili sauce. **

Instructions
1. Heat up your stir fry pan or your wok and a little bit of oil.
2. - If you don't have a wok then get one. They are like $30-50.
3. Add the garlic and cook for about 15 seconds to release the flavor.
4. - If you are a vampire do not add garlic.
5. Add the beef. Cook for 30 Seconds.
6. -If you are a vegetarian then you can use some marinated tofu.
7. Then add the vegetables along with the Thai Basil, cook for another 45 seconds. It will take longer for ground beef just cook it until lightly brown.
8. **Note to those who are not Asian or don't regularly cook with fish sauce. Fish sauce is ground up sardines. It give a very authentic flavor to your Thai dishes. You can reduce the fish sauce amounts by substituting half soy sauce if you wish. **
9. Now add the chili sauce and fish sauce.
10. De-glaze the the pan or wok with 3 oz of beef or chicken stock and serve over white rice.
11. If you find it is too spicy you can "cut" it with some palm sugar adding several tablespoons will help lessen the pain.
12. ENJOY!!!

Comments

  • bierfahtbierfaht Road Warrior
    edited November 2008
    mods, sticky please?
  • InpheksionInpheksion The Cat's Meow
    edited November 2008
    bierfaht;1560338 said:
    mods, sticky please?
    we do not need more stickies. if he updates daily this will be easily maintained at the top, or just subscribe or use the search function.
  • brobotbrobot Sorbital, Silicon Dioxide and Magnesium Stearate
    edited November 2008
    best thread eva
  • instantdeath999instantdeath999 Washed Up
    edited November 2008
    My food taste is so plain.
  • absolutzeroabsolutzero Road Warrior
    edited November 2008
    Now I'm hungry :(
  • WolfbeckettWolfbeckett Road Warrior
    edited November 2008
    afterstasis;1560141 said:
    4. - If you are a vampire do not add garlic.
    I lol'ed IRL for serious.
  • edited November 2008
    I love to cook.


    Great thread.
  • miche.csmiche.cs Road Warrior
    edited November 2008
    Totally great thread. All of us forum goers who love to cook should chime in with their own recipes as well so we can get a good swap on the go.
  • afterstasisafterstasis Washed Up
    edited November 2008
    African Peanut Soup

    Various peanut soups are common throughout Africa. Some are very simple, others more elaborate. They are often eaten as a main course along with Rice (recipe below), or one of the Fufu-like staples: Baton de Manioc, Fufu, or Ugali.

    What you need

    * two or three cups chicken broth or chicken stock
    * one small onion, minced
    * salt, black pepper, cayenne pepper or red pepper (to taste)
    * one small sweet green pepper (or bell pepper), minced
    * one cup natural unsweetened peanut butter
    * one clove of garlic, crushed (optional)
    * one hot chile pepper, minced (optional)
    * one carrot, chopped fine or one sweet potato or yams, boiled and mashed (optional)
    * one or two tomatoes, chopped or canned tomatoes (optional)

    What you do

    Combine all ingredients except the peanut butter and simmer over medium heat until everything is tender. Reduce heat, add the peanut butter and simmer for a few minutes more. Stir often. Soup should be thick and smooth.


    Wali wa Nazi (Coconut Rice)

    Wali wa Nazi (wali, cooked rice; nazi, coconut) is a Swahili dish popular on Africa's Indian ocean coast, particularly in Swahili areas like Zanzibar, Lamu, Malindi, and Mombasa.

    What you need

    * two cups of rice, well-washed, rinsed, soaked in water for twenty minutes, and drained (basmati rice is especially favored)
    * four cups coconut milk, (two cups thick, two cups thin) home-made or canned, unsweetened (see below)
    * salt (to taste, approximately one teaspoon)

    What you do

    * Bring the thin coconut milk to a near boil in a saucepan. Add the rice and salt. Cook for about ten minutes, stirring constantly. Reduce heat to very low.
    * Stir in the thick coconut milk. Continue stirring for five minutes while the mixture simmers.
    * Cover tighly. Make sure the fire is as low as possible. Let steam for twenty to twenty-five minutes.


    Coconut Juice vs Coconut Milk

    Coconut juice and coconut milk are not the same thing.

    Coconut juice (also called coconut water, or agua de coco) is the liquid found inside a green (unripe) coconut, which diminishes as the coconut ripens. Coconut juice is a refreshing beverage. It is consumed right-out-of-the-coconut in tropical Africa; you pick your coconut from the street vendor's pile, he whacks the top off it with a machete and hands it to you. Canned coconut juice can be found in grocery stores. It is not used in cooking.

    "Thick" and "thin" coconut milk are made from the meat of the ripened coconut. They can be approximated by diluting canned coconut milk.

    If using canned unsweetened coconut milk (15 oz. can): Shake the can, vigorously, before opening. Divide the contents of the can into two parts, placing about two-thirds of the can's contents in one measuring cup (capable of holding at least two cups) and the remaining one-third in another. Add enough hot water to each cup to make two cups. The first is the "thick", the second is the "thin".
  • kiggidykevkiggidykev Thinks about pandas
    edited November 2008
    You need to yell BAM more often.
  • instantdeath999instantdeath999 Washed Up
    edited November 2008
    I'd laugh if you decided to get lazy one day. I'll give an example.

    Here's one for the lazy out there.

    A Bag of Popcorn

    Ingredients:
    A bag of popcorn

    Instructions:
    1. Get off of your lazy ass.
    2. Grab a bag of popcorn.
    3. Put into the microwave
    4. Try not to burn it.
    5. Enjoy your half-assed dinner.
  • WhiffleBallTonyWhiffleBallTony Headliner
    edited November 2008
    Unfortunately, I can't handle the slightest bit of spice.
  • afterstasisafterstasis Washed Up
    edited November 2008
    instantdeath999;1563515 said:
    I'd laugh if you decided to get lazy one day. I'll give an example.
    thanks a lot for spoiling tomorrow's recipe! ;)

    i'll mix it up tomorrow with something easier and less spicy for you and wimpytonguetony!
  • The_WurmThe_Wurm Road Warrior
    edited November 2008
    instantdeath999;1563515 said:
    I'd laugh if you decided to get lazy one day. I'll give an example.

    Here's one for the lazy out there.

    A Bag of Popcorn

    Ingredients:
    A bag of popcorn

    Instructions:
    1. Get off of your lazy ass.
    2. Grab a bag of popcorn.
    3. Put into the microwave
    4. Try not to burn it.
    5. Enjoy your half-assed dinner.
    lol:D

    The_Wurm's Ramen Roundabout

    Ingredients:
    Bag of Ramen: Your favorite flavor will do(I'll go with Oriental!)
    Water(Who knew?:eek:)
    Microwave(I don't have the luxury of a stove/hot plate right now)

    Instructions:
    1. Prior to opening the bag, crush up all the noodles until there are no large chunks. This breaks down the noodles so they will be cooked more evenly, and improves eat-ability.

    2. Retrieve flavor pack and place in a safe location.

    3. Dump Ramen noodletts(they aren't noodles anymore since they are broken up) into a microwave safe bowl.

    4. Proceed to fill bowl with water so that the water level is a little bit under the level of noodletts. The amount of water is all preference though, if you want more broth, add more water, but remember, add too much water and it will overflow. Overflow = :(

    5. Put ramen bowl in the microwave and set it for ~2min on HIGH setting(varies on power of microwave). If noodletts are not tender then put the bowl back in the microwave for intervals of 25 sec on HIGH. BE CAREFUL, BOWL WILL BE HOT!!!

    6. After retrieving the bowl from the microwave with tender noodletts, add in the flavor packet and mix until combined. (the longer you let the noodletts marinate in the broth, the better flavor you will achieve)

    7. Wait until ramen has lowered from its lava-hot temperature and ENJOY.

    HINT: For even richer flavor packet flavor, you can add the flavor packet in the bowl before microwaving, giving the noodletts more time to marinate.
  • Teh_JakesterTeh_Jakester Road Warrior
    edited November 2008
    That wasn't a hint. That was a protip.
  • RenrockRenrock Too bland to be banned
    edited November 2008
    This is great stasis. Any chance of a YouTube series so I can see how you do it ?

    I usually just rely on "Big Tony" (youtube him) to give me cooking tips.
  • BonezBonez Road Warrior
    edited November 2008
    afterstasis;1564071 said:
    LMFAO...why does this guy not have his own Food Network show?
  • afterstasisafterstasis Washed Up
    edited November 2008
    Sherry Shrimp

    Ingredients

    * 12 raw shrimp, the larger the better, cleaned and de-veined
    * 2 tablespoons of olive oil
    * 2 tablespoons of sherry
    * ¼ teaspoon of crushed red pepper flakes (more depending on how hot you like your shrimp)
    * Salt and pepper to taste

    Instructions

    1. Heat the oil in a frying pan.
    2. Add the shrimp and fry it until almost done, about 2 minutes.
    3. Add the sherry, crushed red pepper flakes, salt, and pepper.
    4. Sauté another minute, then serve immediately.
  • brobotbrobot Sorbital, Silicon Dioxide and Magnesium Stearate
    edited November 2008
    So I see that you are a fellow culinary artist eh.
  • HungryfreakHungryfreak Headliner
    edited November 2008
    Awesome thread. I'm going to have to remember these (I love Thai beef and basil). Unfortunately, I'm too far away from A) a reasonable kitchen, B) a reasonable grocery store to buy ingredients and C) reasonable people who are able to eat half of these things though they aren't kosher.

    You have any Indian dishes in store?
  • afterstasisafterstasis Washed Up
    edited November 2008
    coming soon: indian nirvana!
  • brobotbrobot Sorbital, Silicon Dioxide and Magnesium Stearate
    edited November 2008
    afterstasis;1566637 said:
    coming soon: indian nirvana!
    WHAT

    http://www.youtube.com/watch?v=IoQR5MFyMyE
  • HungryfreakHungryfreak Headliner
    edited November 2008
    Can't wait! Indian food is the greatest invention known to man.
  • sweet-t310sweet-t310 Road Warrior
    edited November 2008
    if anybody is interested in "Cooking with Sweet-T", I can make my own thread. It typically involves a lot of chicken nuggets/tenders and a microwave.

    No?

    Sigh........
  • Alright_ComputerAlright_Computer Butt Neck
    edited November 2008
    kiggidykev;1563130 said:
    You need to yell BAM more often.
    Seconded. All he needs now is a spice weasel.
  • QuinarvyQuinarvy Road Warrior
    edited November 2008
    Afterstasis=Forum Chef God
  • afterstasisafterstasis Washed Up
    edited November 2008
    Indian Lentils with Garlic and Onion (Masoor Dal)

    Recipe ingredients

    * 3 cups water
    * 1 cup split red or brown lentils, washed and drained
    * 1/2 teaspoon ground turmeric
    * 1/8 teaspoon cayenne pepper, optional
    * 3 tablespoons vegetable or peanut oil
    * 1/2 teaspoon whole cumin seeds
    * 3 cloves garlic, finely chopped
    * 1 medium onion, chopped
    * 1 teaspoon salt

    Instructions

    * Combine water, lentils, turmeric, and cayenne in a large saucepan or kettle and bring to a boil over medium-high heat. Cover pan, turn heat to low, and simmer for about 30 minutes, or until lentils are tender. If you are using split red lentils, they will cook in about 15 to 20 minutes.
    * Meanwhile, in another saucepan, heat oil over medium heat. Add cumin seeds and stir. Add garlic, onion, and salt and continue stirring for about 5 minutes, or until onion begins to brown.
    * When lentils are cooked, add onion mixture to them. Mix well and simmer for 5 additional minutes before serving.
  • afterstasisafterstasis Washed Up
    edited November 2008
    Southern Style Cornbread

    Dry ingredients:
    1 cup finely ground cornmeal
    1 cup plain flour
    2 teaspoons baking powder
    ½ teaspoon baking soda
    1 Tablespoon sugar
    ½ teaspoon salt

    Wet ingredients

    2 eggs, beaten
    2/3 cup buttermilk
    2/3 cup whole milk
    2 Tablespoons unsalted butter, plus extra to grease pan

    Directions

    Preheat the oven to 425 degrees.

    1. Grease a 9 inch square baking pan with melted butter. Place in the oven to heat.
    2. Combine the dry ingredients in a large bowl, mix well. Combine the wet ingredients in a separate bowl and whisk well.
    3. Make a well (hole) in the middle of the dry ingredients.
    4. Pour the wet ingredients into the well and gently fold the dry ingredients in from the side. Do not overmix.
    5. Spoon the batter into the hot pan. Bake in pre-heated oven (425) for 20-25 minutes until golden brown and done.
    6. Turn onto a wire rack to cool slightly. Serve warm.
  • brobotbrobot Sorbital, Silicon Dioxide and Magnesium Stearate
    edited November 2008
    Where are the Jalapenos in that cornbread.
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