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Re: Papa Farangs Bakery Udon Thani, Now moved premises..
Posted: Sat Feb 28, 2015 12:42 pm
by Mad Nanny
realbigmonkey wrote:sweet and sour pork balls hong kong style
They used to dip 'em in sweet and sour sauce then apply strong elastic bands around the 'nads so they would fall orf after a week.
realbigmonkey wrote:more sausage
Ooh, I won't say no. :muscle:
realbigmonkey wrote:Chelsea buns as a side note
Cheeky boy! :*
Re: Papa Farangs Bakery Udon Thani, Now moved premises..
Posted: Sun Mar 01, 2015 6:46 am
by mykthemin
Dean excelled himself again, the chinese was fantastic, sausage pasty for tea was superb, how about trying peking aromatic crispy duck with the pancake things spring onions and cucumber, I would pay well for those.
Re: Papa Farangs Bakery Udon Thani, Now moved premises..
Posted: Sun Mar 01, 2015 7:00 am
by realbigmonkey
working on my Chinese skills.....cooking that is. although has many ingredients of thai food the prep an spices are miles apart. in fact Chinese has more subtle flavors and ingredients . the duck is something I would like to try sometime, also bamboo shoots and water chestnuts with beef, and my favorite ...beef in oyster sauce with green peppers...yum yum. got to crack on ,sunday lunch club today... and yet more Danish pastry to make
Re: Papa Farangs Bakery Udon Thani, Now moved premises..
Posted: Sun Mar 01, 2015 7:02 am
by realbigmonkey
Lionel wrote:realbigmonkey wrote:sweet and sour pork balls hong kong style
They used to dip 'em in sweet and sour sauce then apply strong elastic bands around the 'nads so they would fall orf after a week.
realbigmonkey wrote:more sausage
Ooh, I won't say no. :muscle:
realbigmonkey wrote:Chelsea buns as a side note
Cheeky boy! :*
ooo errrrr, got a chicken to stuff today
Re: Papa Farangs Bakery Udon Thani, Now moved premises..
Posted: Sun Mar 01, 2015 8:31 am
by Loki
realbigmonkey wrote:ooo errrrr, got a chicken to stuff today
Stuffin a chickie, what........you got a nooner planned...........ENJOY
Re: Papa Farangs Bakery Udon Thani, Now moved premises..
Posted: Sun Mar 01, 2015 7:18 pm
by realbigmonkey
sorry to the lunch club today, morlam just up the road, and next door putting up the wall to six foot. T.I.T
Re: Papa Farangs Bakery Udon Thani, Now moved premises..
Posted: Fri Mar 06, 2015 7:56 am
by realbigmonkey
what do the great unwashed think.... puff or short crust pastry ?
Re: Papa Farangs Bakery Udon Thani, Now moved premises..
Posted: Fri Mar 06, 2015 9:06 am
by mykthemin
If fresh from the oven both can be good, if frozen and reheated has to be puff with plenty of filling, the sausage ones are great, also the Chelsea buns with danish pastry were fantastic, more next week please.
Re: Papa Farangs Bakery Udon Thani, Now moved premises..
Posted: Fri Mar 06, 2015 9:15 am
by realbigmonkey
been experimenting with puff again, new improved recipe for the filling, I was getting my minced beef from villa but the last lot just turned to grease and oil when I fried it must have had a 50% fat content ,so now grinding my own beef so I know the fat content is right, no more than 10%.
Re: Papa Farangs Bakery Udon Thani, Now moved premises..
Posted: Fri Mar 06, 2015 9:51 am
by realbigmonkey
just came across something mad......fried ice cream in puff pastry ***** ** . gotta try that for a laugh