#Asian Food (Cuisine) | Explore Tumblr Posts and Blogs

lotusinjadewell · 3 months

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Illustrations of Vietnamese food. Credit to Le Rin.

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daily-deliciousness · 1 month

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Mosaic sushi

#sushi #sashimi #fish #food #shrimp #salmon #tuna #tobiko #scallop #rice #asian food #japanese cuisine #japanese food #main course #foodporn #delicious #cooking #food photography #foodgasm #recipe

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sikfankitchen · 9 months

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Mandu (Korean Dumplings) filled with Pork, Garlic Chives & Glass Noodles. 🥟

#mandu #korean dumplings #dumplings #pork dumplings #asian food #korean food #korean recipes #korean cuisine #korean dishes #food pics #food blog #food #foodies #cooking #recipes #homecooking #sikfan kitchen #korean cooking #food recipes

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thelcsdaily · 4 months

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Black Peppercorn Beef Stew

Think of this dish as a tribute to the undervalued but frequently used spice, black peppercorn. The beef is marinated in yogurt, ginger, garlic, and freshly ground pepper before being seared all over to create a deep, rich flavor for the stew. After that, the liquid is reduced to a thick, rich sauce and the vegetables are cooked until soft. This stew, which takes its cues from Indian cooking, is cooked with garam masala powder, which harnesses the potency of spices like cumin, bay leaves, cloves, and cinnamon to produce a flavorful, complex dish. Add the red bell peppers and zucchini last for a colorful finish. Accompany with warm rice.

“There are people in the world so hungry, that God cannot appear to them except in the form of bread.” ― Mahatma Gandhi

#food #asian cooking #indian cuisine #beef dishes #stew #beef stew #home cooking #home cooked meal #homemade #my photography #food photography #original photography #thelcsdaily #black peppercorns #garam masala

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slavic-roots-western-mind · 3 months

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Desserts in China

There's quite a large variety of treats and desserts in China (more than you can imagine), so here are some of the most common ones!

Almond jelly/tofu - 杏仁豆腐 - xìngréndòufu Despite the name, almond jelly doesn't actually have almonds in it. Almond jelly is made from gelatin and almond milk, although some recepies use dairy milk instead.

Glutinous rice balls - 汤圆 - tāngyuán These rice balls are made from glutinous rice balls with a sweet filling, such as red bean paste (a pretty popular filling in desserts, I've been fooled more than once when purchasing what I assumed to be a chocolate filled pastry).

Red bean buns - 豆沙包 - dòushābāo One of my favorite desserts so far. These are steamed buns with a sweet red bean paste filling that I'd definitely recommend.

Egg custard bun - 流沙包 - liúshābāo A sweet and savory bun, with a lava-like egg yolk filling. A pretty interesting dessert, as it's both sweet and savory.

Pumpkin cake - 南瓜饼 - nánguābǐng I haven't tried this yet, but it definitely looks good. A fried and crunchy cake with a sweet filling such as red bean paste.

Eight treasure rice pudding - 八宝饭 -bābǎofàn This is a pretty popular dessert, especially during the Lunar New Year. It gets this name becase of the toppings, which are eight or more different types of dried fruits and nuts arranged on top of the sweet rice, with (once again) red bean paste.

Hawthorn stick/ Candied Haws/ Sugar coated haws/ Bingtanghulu - 冰糖葫芦 - bīngtánghúlu This treat has quite a few translations and you may have probably already seen it. This is basically candied fruit covered with a sweet, crunchy and sugary syrup. Traditionally, Hawthorn is used but other fruits such as grapes, strawberries and oranges are also popular options.

Sachima - 沙琪玛 - shāqímǎ I haven't tried this snack yet, but it looks quite fascinating. Sachima is made from fried batter stuck together with a sugary syrup, with an interesting texture.

Sesame balls - 芝麻球 - zhīmaqiú Similar to the rice glutinous balls, this treat is also made from glutinous rice flour with varying fillings including lotus seeds, mung bean and red beans, and sesame seeds.

Water chestnut cake A sweet pan-fried cake made from chinese water chestnut, with a unique semi-transparent appearance.

Wintermelon puff/ Wife cake/ Sweetheartcake - 老婆餅 - lǎopóbǐng This cake has many names, mainly because it has several different origin stories, each more fascinating than the next. This dessert is a flaky pastry with wintermelon, almond (not red bean this time!) paste and sesame filling.

Fortune cake - 发糕 - fāgāo Not a fortune cookie! This is a spongy steamed cupcake cake commonly made for the New Lunar Year celebrations and occasionally other events. They're usually a white-ish or brown-ish color, but they're often dyed bright colors to add extra festivity.

Mooncake - 月饼 - yuèbǐng This is a pretty well-known dessert, commonly prepared for the Mid-Autumn Festival. Mooncakes are smallish steamd/fried (depends on the region) cakes with a sweet filling that can also sometimes have an egg yolk inside.

Osmanthus cake - 桂花糕 - guìhuāgāo This is a unique traditional pastry made from glutinous rice flour, honey and osmanthus. This cake has a really interesting texture, as it's quite dense but also airy in a way? I'd definitely recommend trying it, as it's not super sweet and goes really well with tea.

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dramastream · 2 months

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Queen of Tears (2024)

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madame-helen · 6 months

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#meme #memes #shitpost #shitposting #humor #funny #lol #satire #funny memes #funny meme #comedy #stupid #twitter #rice #soy sauce #food #indonesia #asian cuisine #malaysia #irony #joke #parody

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edenfenixblogs · 3 months

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Look what Google just recommended to me!!!!

I already own (and love) Shabbat and Portico.

But I am OBSESSED with the rest and must acquire them immediately.

Top of my list is Love Japan because LOOK AT THIS BEAUITFUL BOWL OF MATZO BALL RAMEN!!!!!

We hear a lot about Jewish people in Europe and MENA, but we do not hear a lot about Jewish culture as it blends with East Asian cultures, and that’s a shame. Not just because it erases the centuries of Jewish populations there, but also because there are plenty of people of mixed decent. People who may not have come directly from Jewish communities in East Asia, but people who have a Japanese Father and a Jewish Mother, for example. Or people in intercultural marriages. These are all real and valuable members of the Jewish community, and we should be celebrating them more. This cookbook focuses on Jewish Japanese American cuisine and I am delighted to learn more as soon as possible. The people who wrote this book run the restaurant Shalom Japan, which is the most adorable name I’ve ever heard. Everything about this book excites and delights me.

And of course, after that, I’m most interested in “Kugels and Collards” (as if you had any doubts about that after the #kugel discourse, if you were following me then).

This is actually written in conjunction with an organization of the same name devoted to preserving the food and culture of Jews in South Carolina!

I’m especially excited to read this one, because I have recently acquired the book Kosher Soul by the fantastic, inimitable Michael J. Twitty, which famously explores faith and food in African American Jewish culture. I’m excited to see how Jewish soul food and traditions in South Carolina specifically compare and contrast with Twitty’s writings.

I’m also excited for all the other books on this list!

A while ago, someone inboxed me privately to ask what I recommended for people to read in order to learn more about Jewish culture. I wrote out a long list of historical resources attempting to cover all the intricate details and historic pressure points that molded Jewish culture into what it is today. After a while I wrote back a second message that was much shorter. I said:

Actually, no. Scratch everything I just said. Read that other stuff if you want to know Jewish history.

But if you want to know Jewish culture? Cookbooks.

Read every Jewish cookbook you can find.

Even if you don’t cook, Jewish cookbooks contain our culture in a tangible form. They often explain not only the physical processes by which we make our meals, but also the culture and conditions that give rise to them. The food is often linked to specific times and places and events in diaspora. Or they explain the biblical root or the meaning behind the holidays associated with a given food.

I cannot speak for all Jews. No one can. But in my personal observation and experience—outside of actual religious tradition—food has often been the primary means of passing Jewish culture and history from generation to generation.

It is a way to commune with our ancestors. I made a recipe for chicken soup or stuffed cabbage and I know that my great grandmother and her own mother in their little Hungarian shtetl. I’ll never know the relatives of theirs who died in the Holocaust and I’ll never meet the cousins I should have had if they were allowed to live. But I can make the same food and know that their mother also made it for them. I have dishes I make that connect me to my lost ancestors in France and Mongolia and Russia and Latvia and Lithuania and, yes, Israel—where my relatives have lived continuously since the Roman occupation even after the expulsions. (They were Levites and Cohens and caretakers of synagogues and tradition and we have a pretty detailed family tree of their presence going back quite a long time. No idea how they managed to stay/hide for so long. That info is lost to history.)

I think there’s a strong tendency—aided by modern recipe bloggers—to view anything besides the actual recipe and procedures as fluff. There is an urge for many people to press “jump to recipe” and just start cooking. And I get that. We are all busy and when we want to make dinner we just want to make dinner.

But if your goal isn’t just to make dinner. If your goal is to actually develop an understanding of and empathy for Jewish people and our culture, then that’s my advice:

Read cookbooks.

#Judaism son #Jewish culture #Jewish cuisine #culinary tradition #culinary history #foodways #cultural preservation #tangible culture #jumblr #Judaism #food #cuisine #kugel discourse #Jewish joy #jewish positivity #Jews around the world #East Asian Jews

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wikipediapictures · 28 days

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Matsuya Foods

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niftyrecipe · 1 year

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Thai coconut curry ramen

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lotusinjadewell · 4 months

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Vietnamese dishes from different regional cuisine: bánh xèo (Southern), bánh bột lọc (Central), bún đậu mắm tôm (Northern). Credit to ni_cherry (Instagram).

#vietnam #vietnamese #culture #travel destinations #travel #cuisine #vietnamese food #food and drink #asian food #snack food #street food #food photography #food #foodie #foodpics #foodphotography #foodlover #healthy food

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daily-deliciousness · 2 months

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Veggie fried rice

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black-salt-cage · 1 year

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ଘ(੭*ˊᵕˋ)੭* ੈ♡‧₊˚

#💙 sugar life posting 🌙#ramen #foodblr #stimblr #stim #stimming #asmr #food #cooking #noodles #asian cuisine #gifs #gifsets #stimmy #orange #yellow #white #green

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thelcsdaily · 2 months

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Beef Rendang

A delectable dish from the Minangkabau ethnic group in Indonesia, beef rendang is indigenous to the country. The dish was introduced to Malaysia during the Melaka Sultanate era, when Minangkabau settlers from Sumatra moved to the southern region of the Malay peninsula.

Rendang is a curry made using slow-simmered beef that lets the flavors seep into the flesh. A recipe that takes hours to prepare on the burner. Depending on the desired result, the dish must be cooked in coconut milk with all of the spices for a specified length of time. The original recipe needs to be cooked for two to three hours minimum until dry. To ensure you have leftovers, I suggest that you make a big portion. Over the next day, the flavors and aroma intensify. Perfect with a bowl of steam rice and your veggies of choice.

FYI: Rendang, creating it from scratch may seem difficult or time-consuming to someone who works. You can take a shortcut by using Rendang paste. This will shorten the preparation period.

"Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together." — Guy Fieri

#food #asian cuisine #indonesian cuisine #malaysian cuisine #beef dish #stew #asian stew #beef stew #homemade #home cooked meal #home cooking #comfort food #food photography #my photography #original photography #thelcsdaily #rendang #beef rendang #beef

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slavic-roots-western-mind · 3 months

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Breakfast foods in China

Since arriving in China my typical breakfast has changed quite a lot (hello baozi and mung bean paste!) so I decided to explore some common local breakfast foods eaten in China!

包子 - Bāozi (my love) These have been an almost consistent (excluding the lunar new year when the canteens and most cafes and restaurants closed) staple of my breakfast ever since I arrived in China. They come with several fillings such as veggie, pork, seafood etc. and they can cooked in different ways such as being steamed, fried etc. Here's a more in-depth post about the types of dumplings and bāo.

粥 - Porridge (zhōu) I sometimes have porridge for lunch instead and it's a really filling meal. I get the Century Egg Congee with Chicken - 皮蛋瘦肉粥 (Pídàn shòu ròu zhōu) and it's one of my all time favourite meals.

煎饼 - Egg pancake (jiānbing) Popular also as a street food, this is a thin crepe type pancake with an egg, veggie, spice, sauce and sometimes meat filling. The actual filling varies as you can customize what veggies and spice level you'd like and whether or not you want meat.

热干面 - Hot and dry noodles (règānmiàn) I honestly had no idea about this dishes existence until a while ago, probably because it's a regional dish originating from Wuhan which is kind of far away from my location. These are spicy and dried noodles which are actually eaten without a broth unlike many other noodles. They seem pretty interesting so if anyone tried them before do share your experience!

桂林米粉 - Guilin Rice noodles (guìlín mĭfĕn) This appears to be another regional dish from Guilin, Guanxi as I had no idea that this was a also a pretty popular breakfast dish. Apparently it's not the noodles but rather the broth that they're cooked in that makes them special, with the actual recepie varying across the region. Someone should do a long weekend trip vlog (pondering on this) to Guilin where they just go from store to store trying these noodles and trying to determine the differences.

葱油饼 - Scallion oil pancake (cōngyŏubĭng) A tasty but heavy-ish pancake imo. These pancakes are cooked with scallions (green onion) and pan-fried to give it that crispy and chewy texture. Very tasty, but it's a little too heavy on the oil for me so I save these pancakes for special occasions instead.

豆浆油条 - Soy milk and deep-fried dough sticks (dòujiāng yóutiáo) I have tried the dough sticks, and I have tried soya milk but separately so far. The dough sticks are these long deep-friend dough sticks, reminding me slightly of breadsticks but more lighter and chewier.

茶鸡蛋 - Tea eggs (chájīdàn) I adore these, my canteen serves them along with regular eggs for breakfast and the tea eggs are usually the first to go. They actually don't really involve tea, instead these eggs are cooked in a mixture of chinese five-spice powder (pepper, cloves, cinnamon, star anise and fennel seeds), soy sauce, and black tea leaves, although some recipes leave out the tea leaves. They have a relatively strong smell so I usually grab some for breakfast on the weekends or in the canteen at lunch if there are any leftover after breakfast. They are also quite cheap, one egg is around 2 yuan so around 0.30 euro, making them a pretty filling and affordable breakfast food.

If there are any other common or specific breakfast foods that you know of, do share them please as I love trying out new things!

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lifeblogstory · 6 months

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Strawberry Tanghulu🍓

Had a strawberry tanghulu as snack. The strawberries are big and juicy. Eating it as a candied fruit, brings both the fresh and crunchy candy flavour. Love the sweet and crunchy snack. Gluten free. Vegan snack. From “Tanghulu NYC”

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