Sourcing hard-to-find regional/local ingredients

badjak said:
Ah, but we can keep this thread going...
I wanna know how to make krupuk, and lots of other things.
I've made several types of Thai curry paste. Mostly make my own spice mixtures (shoarma, tandoori, bumbu nasi goreng (in development stage), jerk seasoning etc

And I've made paprika chips :)
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Paprika chips? Paprika always seems to be the only flavour of crisp you can never get away from wherever you are, don’t tell me you have found somewhere without them?! 😂
 
Barriehie said:
I made Phat Phrik Khing but didn't post the recipe. It came out of my True Thai cookbook. Phat Phrik Khing
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Looks fantastic.

I know very little about Korean cuisine - 💖 kimchi tho - and never used mild Korean chili powder only Kashmiri and Mex/New Mex.

How similar is Korean chili powder to the above and what variations are there quality wise?
 
SandwichShortOfAPicnic said:
Paprika chips? Paprika always seems to be the only flavour of crisp you can never get away from wherever you are, don’t tell me you have found somewhere without them?! 😂
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Yes...
Much to my disgust.
Original flavours avaiable in the Netherlands were salted and papriks.
Here in Zambia I can get sweet chili (very sweet), bbq, biltong, smoked beef, tomato, fruit chutney, cheese & onion, chives and so on..
But no paprika :cry:
 
badjak said:
Recipe please
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Couldn't find yet - have a lot of recipes written on cards 😅 Found it online originally and very similar or same as this
It's all about getting the dough to the right consistency, steaming, then drying and slicing into chips or whatever size you're after. I'm not sure my recipe has ginger in it and it may have added powdered dried shrimp as an added flavour option.

Krupuk is often made in bigger sheets, so size is adaptable
 
Z-Cook said:
Looks fantastic.

I know very little about Korean cuisine - 💖 kimchi tho - and never used mild Korean chili powder only Kashmiri and Mex/New Mex.

How similar is Korean chili powder to the above and what variations are there quality wise?
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Thank you! 😊

Never had Kashmiri so empty bucket there.

I find the Mex/New Mex chilies don't have the intensity of the Korean chilies in flavor but what they lack they can make up for in heat. The Korean chili powders I don't find really hot, less than a jalapeño I'd say, but their flavor can carry through in a dish.

I've never been to Korea so I don't know what fresh products taste like. I know from growing my own chilies and the ones I bought in the SW were fresh so I'd imagine the flavor "dulling" through process and packaging would apply to the Korean purchased products. I'd imagine, like my curry pastes, fresh product would be "brighter" than the one sitting on a shelf for ages...
 
SandwichShortOfAPicnic said:
Paprika chips? Paprika always seems to be the only flavour of crisp you can never get away from wherever you are, don’t tell me you have found somewhere without them?! 😂
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No paprika crisps/chips this way that I've come across, but loads of hhhhhotttt chile versions, many with chile and lime combo Mex fave
 
Z-Cook said:
Couldn't find yet - have a lot of recipes written on cards 😅 Found it online originally and very similar or same as this
It's all about getting the dough to the right consistency, steaming, then drying and slicing into chips or whatever size you're after. I'm not sure my recipe has ginger in it and it may have added powdered dried shrimp as an added flavour option.

Krupuk is often made in bigger sheets, so size is adaptable
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Quite similar to the recipe I got, although I am also sure it did not contain ginger.
I'll start playing with it, but with dried shrimp.
And maybe try krupuk bawang (made of onion).
Got tapioca meal, got steamer :)
 
Z-Cook said:
Heres a question... As mentioned a couple of times, I'm in a location that has a noticeable lack of non standard issue ingredients, most noticeably Asian ingredients,
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When you say "Asian" ingredients - could you be a bit more specific? I mean, all the Middle-eastern countries are in Asia, as is India, Sri Lanka, Georgia, etc.
 
karadekoolaid said:
When you say "Asian" ingredients - could you be a bit more specific? I mean, all the Middle-eastern countries are in Asia, as is India, Sri Lanka, Georgia, etc
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True. Many of those are sometimes hard to get hold of.
 
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Just to add, TBH I originally meant south, east, and southeast Asia, but to include the MidEast is ok as there are many similar sourcing issues plus DIYed is sometimes better than bought. For eg, I DIY preserved lemons and harissa, but will look for Ras el Hanout
 
Z-Cook said:
Just to add, TBH I originally meant south, east, and southeast Asia, but to include the MidEast is ok as there are many similar sourcing issues plus DIYed is sometimes better than bought. For eg, I DIY preserved lemons and harissa, but will look for Ras el Hanout
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I know after making my curry pastes I won't buy one again. Of course the first batch probably made a lifetime supply too... 😛
 
Barriehie said:
I know after making my curry pastes I won't buy one again. Of course the first batch probably made a lifetime supply too... 😛
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Never have made much in the way of DIY stored curry pastes, but 💖
Faves?
 
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