The Curry Club
Re: The Curry Club
That's a good recipe Doc, thank you. I love Bhuna. I noticed that there's a nice-looking beef one on there too. There is some excellent beef on sale at the Cham market nearby, $5 will do up to 4 portions.Doc67 wrote: ↑Fri Mar 25, 2022 5:31 pmTry this Lamb Bhuna recipe. I have tested it out and it is very good. The only ingredient you will have to seek out is curry leaves but they are available in most markets. If you break them up they have a citrus aroma. They are an important part of the flavour so don't try to skip it.
Always "hope" but never "expect".
Re: The Curry Club
Sure, beef will work and local beef will be much cheaper than lamb. How much is it per kilo?AndyKK wrote: ↑Fri Mar 25, 2022 6:56 pmThat's a good recipe Doc, thank you. I love Bhuna. I noticed that there's a nice-looking beef one on there too. There is some excellent beef on sale at the Cham market nearby, $5 will do up to 4 portions.Doc67 wrote: ↑Fri Mar 25, 2022 5:31 pmTry this Lamb Bhuna recipe. I have tested it out and it is very good. The only ingredient you will have to seek out is curry leaves but they are available in most markets. If you break them up they have a citrus aroma. They are an important part of the flavour so don't try to skip it.
The cooking process is low and slow with lamb and so too for local beef. You could use goat or mutton (is it the same thing here?) or some of that Indian buffalo meat that turns up here.
In the UK I would use leg of mutton, bought from one of the Halal butchers in a nearby district. Huge, cheap and full of flavour. Alas, we are stuck with imported prime cuts for what should be a cheap cut dish. Just don't bother with lamb shanks, they take forever to cook, half the weight is lost in the bone and it a pain in the ass to separate. It works out more expensive than leg and you end up with a pot full of sauce and sod all lamb. This is where my 'second batch' habit derived from!
With leftover sauce, you can add some potatoes and veggies as well, or instead of, the chicken. A vegetable curry for lunch is quite light and will cost you about $1 a portion!
Re: The Curry Club
Apologies for the late reply Doc67. You make some very good points in the post. Has for the mutton, I believe that it is how you quote being the same, again it would mainly be sourced from the Cham, same has the beef, I don't particularly buy on the kilo at the Cham market, but the cut I would require.Doc67 wrote: ↑Sat Mar 26, 2022 11:10 amSure, beef will work and local beef will be much cheaper than lamb. How much is it per kilo?AndyKK wrote: ↑Fri Mar 25, 2022 6:56 pmThat's a good recipe Doc, thank you. I love Bhuna. I noticed that there's a nice-looking beef one on there too. There is some excellent beef on sale at the Cham market nearby, $5 will do up to 4 portions.Doc67 wrote: ↑Fri Mar 25, 2022 5:31 pmTry this Lamb Bhuna recipe. I have tested it out and it is very good. The only ingredient you will have to seek out is curry leaves but they are available in most markets. If you break them up they have a citrus aroma. They are an important part of the flavour so don't try to skip it.
The cooking process is low and slow with lamb and so too for local beef. You could use goat or mutton (is it the same thing here?) or some of that Indian buffalo meat that turns up here.
In the UK I would use leg of mutton, bought from one of the Halal butchers in a nearby district. Huge, cheap and full of flavour. Alas, we are stuck with imported prime cuts for what should be a cheap cut dish. Just don't bother with lamb shanks, they take forever to cook, half the weight is lost in the bone and it a pain in the ass to separate. It works out more expensive than leg and you end up with a pot full of sauce and sod all lamb. This is where my 'second batch' habit derived from!
With leftover sauce, you can add some potatoes and veggies as well, or instead of, the chicken. A vegetable curry for lunch is quite light and will cost you about $1 a portion!
I also buy meats from online sources via food panda. Such likes of S&L MEAT (BKK).
The lamb shoulder, boneless (New Zealand) $6
T-Bone (Australia) $9
The reason also for the late response is that I have been ill of late, swollen glands and fever. The main thing is I have not been able to swallow anything from drinks and soups. But this evening I ordered a beef Nihari from Emaan's. I managed to eat a good portion, also I have a strong belief in some foods, and the dishes have somewhat, of medical values.
Always "hope" but never "expect".
Re: The Curry Club
This is now my second dish this week from Emaan's, and one of my favourites. Beef Palak with brown rice, the best combination to get the full flavour of the dish. I add the coriander myself; I seem to have a fetish for the herb, and yogurt too.
This is one dish in Phnom Penh that I do recommend.
This is one dish in Phnom Penh that I do recommend.
Always "hope" but never "expect".
Re: The Curry Club
At Nak's sisters just outside Kampong Cham, this morning I was treated to home cooking of a traditional Khmer curry dish. The aroma of the cooking actually woke me, the smell of the cooking is so that alone it gives one an appetite.
The dishes main ingredients are of potatoes and chicken, with the bones to give it flavor, with a few green beans, the curry sauce split's with the oils and you can taste the curry leaves and coconut milk with each dip of the bread, that it is the traditional way to be served.
The dishes main ingredients are of potatoes and chicken, with the bones to give it flavor, with a few green beans, the curry sauce split's with the oils and you can taste the curry leaves and coconut milk with each dip of the bread, that it is the traditional way to be served.
Always "hope" but never "expect".
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Chad Sexington
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Re: The Curry Club
We eat this curry regularly, it’s also great with spare ribs or frogs.AndyKK wrote: ↑Sat Apr 02, 2022 1:24 pm At Nak's sisters just outside Kampong Cham, this morning I was treated to home cooking of a traditional Khmer curry dish. The aroma of the cooking actually woke me, the smell of the cooking is so that alone it gives one an appetite.
The dishes main ingredients are of potatoes and chicken, with the bones to give it flavor, with a few green beans, the curry sauce split's with the oils and you can taste the curry leaves and coconut milk with each dip of the bread, that it is the traditional way to be served.
Re: The Curry Club
The Khmer curry is a very worthy dish if cooked well with it's ingredients. Unfortunately, like many restaurant's they do it right, or they don't! Again it's like the Indian food in this thread "hit or miss".
Home cooked and you can't go far wrong, because the person who will cook and serve the good Khmer curry, normally wants you to enjoy the traditional dish to it's full flavors.
Home cooked and you can't go far wrong, because the person who will cook and serve the good Khmer curry, normally wants you to enjoy the traditional dish to it's full flavors.
Always "hope" but never "expect".
Re: The Curry Club
Punjabi Kitchen St 172 down toward river from Golden Home, the best Indian food I have had in a long time, now re opened and with new crew, absolutely delicious 4 meals so far- Ckn Tikka Masala, Ckn Vindaloo, Ckn Tikka app. I know I need to branch out a bit more in the menu but man, if this is not the best Indian you've had in a while I would ask where you are eating.
Re: The Curry Club
I should add for all those that I owe that I am still broke as a "check the box minority longshoreman on Saturday after payday" and that an anonymous woman has paid for these lovely meals.
Re: The Curry Club
Nice to know you are still around, may just bump into you for a curry or something there at sometime.
Always "hope" but never "expect".
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