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Post by shayneh2006 on Mar 31, 2015 18:09:48 GMT 10
Well, after my successful findings on this recipe, its been bugging me to have a go again but on a larger scale, and today I did.
The product on the left is what I used last weekend and again today. The Chilli one on the right will be used next time for comparison. 
Sooo, unlike last time (one piece of thigh fillet), tonight I used seven pieces weighing just under one kilo.
And listen up.
Here shown is showing four pieces of Curd with equal amounts of juice, and after the pic was taken I added another chunk with juice.
Don't let this stuff fool you as the amount used was WAY, WAY too much resulting in a finish that was, although still edible, way to salty. I was a little disappointed that the temptation to add more overcome me. Lesson learnt and next time, will cut the amount down by half 
Soo, mash that Curd up 
Add to Chicken and allow to marinate. Another lesson learnt,,,,,,, as this was all done after work sooo, a short marinate is all that's needed.
Then onto the preheated kettle. 
This is a simple but effective method to add a wonderfull taste to Thighs, just don't over do it......
......less is best
Shayne |
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Post by Gus65 on Mar 31, 2015 22:00:56 GMT 10
Looks pretty damn fine Shayne.
Less is more is becoming a common mantra round here, especially after harvesting the stupid chillies. I need to learn restraint, don't shop hungry and don't chuck another one in because it looks like it needs it.
Taste first.
Definitely going to try that chicken though, got to get some bean curd first.
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Post by smokey on Mar 31, 2015 22:34:53 GMT 10
 You make this sound so dangerously scary Its almost a dare  That chicken looks so good. Stand by for a return searve sir. And expect some questions after I've gathered all the goodies.
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Post by smokey on Apr 1, 2015 13:31:47 GMT 10
Stopped by the local Asian store today, and as per usual I walked in intending to buy one or two things and walked out with a boxful of stuff . I did find some mace which is cool. Anyway, I found the bean curd area and found there is two types. One light coloured variety Spread over several brands and The dark stuff like what Shayne has. I could not read what the bottles said On the dark brand so just took a punt as there were three types only from the one brand with a colour code and a different name so I assumed it was heat level and went with the one in the middle as well as pick up one of the lighter coloured ones.  Loaded up with chicken thighs on the way home and hope to kick this over the nex day or two. Had chicken legs last night so will wait a bit. |
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Post by chrisg on Apr 1, 2015 18:48:20 GMT 10
I usually have the same problem in those places unless I take a Chinese mate along, where upon as he himself puts it the dogs go bark at each other for a bit I think those should both be fine though mate, have used the one on the left a couple of times, as Shayne noted, less is more, salty. The one on the right I'd not seen but Google says: kaleidoscope.cultural-china.com/en/8Kaleidoscope2094.htmlSo taste and proceed By the by, I was in KL for an extended stay with the above referenced Asian mate a few years back - he's one great cook, and loves to rule a restaurant so we were eating very well between going out and home cooking but the stocks became low at home so headed out to shop. We were in some place in the Chinatown and he was sorting out something whilst I wandered around to find some really tiny sort of spoons. They had vague memories of snuff and non-shaker salt but curious I asked what they were for. The store owner said "oh, for chilli, and bean curd." Seems even the Asians themselves respect the less is more motto Cheers |
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Post by smokey on Apr 1, 2015 19:27:14 GMT 10
Thanks Chris, And what a great story. I can't wait to get into this. Cracking the lid seems like it's going to be an experience on its own reading through that link. I love it when one finds something new |
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Post by smokey on Apr 2, 2015 14:17:25 GMT 10
Got this happening now, Been marinating for an hour and it's now 3 pm.
I added a small dash of Shao Xing to See if it would confuse the salt.
The marinade tasted pretty good. It wasn't overly salty but at the same time has an extremely powerful umami.
Your right Shayne, before Ive even got these on the grill I can tell it's going to be good.
I might give them a last minute sugar water glaze just to yin yang it a bit.
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Post by smokey on Apr 2, 2015 17:33:41 GMT 10
Well, I have to say this was the best eating chicken thigh I've had, Full stop. Its different. very different. One coment from the family was its like Mongolian lamb but it's chicken and grilled. Thank you so much for putting us onto this. The light sugar water baste did work and it did not taste to salty having marinated for three hours. But Bang what a punch of flavour.   |
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Post by shayneh2006 on Apr 2, 2015 22:00:35 GMT 10
Well, I have to say this was the best eating chicken thigh I've had, Full stop.  Mick, your take on it looks grand. Nice work Shayne |
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Post by captaincook on Apr 3, 2015 9:24:48 GMT 10
The best one is Nam Prik it is dark red, it is used for cooking. The lighter one can be used as a spread or eaten from the jar. Warning it is an acquired taste eaten from the jar. The dark red one is very strong in taste, it is used in BBQ pork which is a pork mince mied with the bean curd and other spices, rolled to about 2-4 mm thin and then dried and finally grilled quickly over charcoal and served on a bun. I haven't made it for a long time now as when I make it, it turns out tough. I think that I overwork it and roll it too thin.
Cheers
Captain
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Post by bill44 on Apr 3, 2015 13:22:19 GMT 10
We use Nam Prik in our Tom Yum soup, lovely stuff. Nam Prik is actually Chilli Jam.
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Post by captaincook on Apr 5, 2015 7:57:19 GMT 10
Sorry, it's called Nam Yee, not Nam Prik.
Nam Yee is the red fermented bean curd.
Captain
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Post by Gus65 on May 3, 2015 23:15:00 GMT 10
Made this tonight but didn't get a single photo. It's great. EDIT ; Had leftovers for lunch and took a photo then. Not the best photo but the best lunch in the meal room today.  Explained to the wife how it's done and she was adamant that I had to do a sauce. Made the marinade as a thick paste with just the bean curd, juice and 5 spice so there was none to reserve for a sauce so I used one cube of bean curd and a desert spoon of juice and mashed it well, two tablespoons of shaoxin wine, two tablespoons of seasoning sauce, 3/4 cup of water with 3 teaspoons of cornflour mixed through, a faint mention of 5 spice shaken over the saucepan and nearly two desert spoons of sugar all up because it kept needing sweet. To the boil and then simmered low for about half an hour till thick, strained to get the little curd bits out and it was pretty damn good.  Chook was great and a bit of sauce made all the difference. Eldest bloke loved it and wants the leftovers on wraps for his school lunch but they're mine. All Mine. |
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Post by smokey on May 4, 2015 9:50:58 GMT 10
Nice work, I'll be sure to make the sauce next time.
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