imagineannemorgan
Imaginarium
Pastel goth... Welcome to multi fandom hell. A mixed bag of my interests. Mostly South Park, Studio Ghibli, Pokémon, Sailor Moon, Animal Crossing and video games. Blog also features original work in art, crochet, writing, cooking and baking and well anything creative. Ask box always open. I don’t take art requests. Feel free to ask about art trades.
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Antique shopping. I bought the books. Everything else is things I want but can't buy because of lack of storage space.
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I think it was put 10 million years ago just for cats
(Source)
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some ideas of how to draw them + headcanons,, they will probably change
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From Lavandeelightful's Stimboard Ask Game - Number Nine: My Favorite Food! Teriyaki chicken rice bowl with pan fried broccoli!
Requested by @scopostims !
- Mod Primarina.
((Sources of gifs: x, x, x | x, x, x | x, x, x ))
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Vietnamese food. Credit to esheepkitchen (Instagram).
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Kimchi Jeon (Savory Kimchi Pancakes)
Yields: 4 servings Prep Time: 15 minutes
Cook Time: 10-15 minutes
Ingredients:
1 cup well-fermented kimchi, roughly chopped
1/4 cup kimchi juice
1/2 cup all-purpose flour
1/4 cup potato or corn starch
1/2 cup cold water
1 large egg, lightly beaten
3-4 scallions, thinly sliced
1-2 tablespoons vegetable oil or neutral-flavored cooking oil
Optional additions:
1 tablespoon gochugaru (Korean red pepper flakes) for extra spice
1 tablespoon soy sauce
1 teaspoon sesame oil
Other vegetables: thin strips of carrot, onion slices
Dipping sauce ingredients:
Soy sauce
Rice vinegar
A pinch of sugar
Toasted sesame seeds (optional)
Instructions:
Make the batter: In a mixing bowl, combine flour, potato/corn starch, kimchi, kimchi juice, egg, water, and scallions. (Include any optional ingredients you'd like). Mix until a slightly thick batter forms.
Heat the pan: Heat a large skillet or nonstick pan over medium heat. Add a thin layer of oil to the pan.
Cook the pancakes: Pour about 1/2 cup of batter into the hot pan, spreading it into a thin, even circle. Cook for 3-4 minutes per side, or until golden brown and crispy.
Repeat: Repeat the cooking process with the remaining batter, adding more oil as needed.
Make the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, and sugar. Add sesame seeds if desired.
Serve: Slice the pancakes into wedges and serve immediately with the dipping sauce.
Tips:
Well-fermented kimchi: Using older, well-fermented kimchi provides the best flavor and acidity.
Consistency check: The batter should be the consistency of a slightly thick pancake batter. If it's too thick, add a tablespoon or two of water. If it's too thin, add a bit more flour.
Don't overcrowd the pan: Cook one or two pancakes at a time to achieve the best crispiness and an even cook.
Experiment: Feel free to add seafood, thinly sliced pork, or other vegetables to your pancakes.
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