#Chinese salt and pepper chicken | Explore Tumblr Posts and Blogs

whofanforsexed · 2 years

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Food Diary: Week One

A small cup of tea, one packet of ready salted Frisps, one Philadelphia wrap (ft. salted butter, table salt, chopped spring onions, ground black pepper, deepfried chicken strips, and leftover Double Dragon takeaway salt & pepper chicken chilies), one seedy bread sandwich (ft. salted butter, table salt, ground black pepper, mushy peas, deepfried spicy chicken strips, chopped spinach, and melted plastic cheese), three episodes of Summer Camp Island (some soft witchy content with a hint of Pratchett influence, albeit played very cutely, a reflection on struggling to connect with estranged dads and the relative strengths and limits of communicating through shared nerd interests, and a runaway bath tub / ode to estranged friend and getting on with connections after awkward romantic complications), one large portion of cheesy garlic mashed potato (divide a handful of potatoes, boil in salt water, leave to simmer for half an hour, strain, leave to cool for thirty minutes, mash in a large bowl with a little salted butter, several Laughing Cow cheese spread triangles, a pinch more table salt, and a spoonful of ground black pepper & garlic granules), two Mediterranean style pork chops, a whole packet of Haribo Tangfastics (sans alligators), Doctor Who (The Keys of Marinus), sleep.

One spinach wrap (ft. salted butter, table salt, microwaved leftover rice [ft. salted butter, ground black pepper, and smokey paprika], chopped spring onions, deepfried chicken strips, and diced red pepper), an episode of Jay & Miles X-Plain The X-Men (lurching into the long middle of an overstuffed 90s event), the back half of an Oh No, Ross & Carrie (on weird guided meditation sleep hypnosis), a whole sausage of cheap smoked cheese, several small slices of tiger bread (ft. salted butter), deepfried oven chips (dusted with salt & pepper, drizzled with Hellman’s mayonnaise, dripped with [Bull’s Eye] Carolina Reaper Extra Hot Chili Sauce, and scattered with chopped spring onions), deepfried salmon fillet slices (drizzled with sweet chili), a mug of pea soup (made with table salt, too much ground black pepper, a teaspoon of white sugar, a tablespoon of English mustard, chopped spring onions and shredded spinach), a Nuii Macadamia Nut & Caramel ice cream, the two concluding episodes of The Keys Of Marinus (Your Honor, the defense is ready to present! I won't lose! Not to the likes of you! I want the truth and nothing but the truth! I spy... a contradiction! Sure you're not forgetting something? A good lawyer has faith in his client... Wow! You gotta learn to keep cool under pressure...), a packet of salt & vinegar Frisps (ft. Philadelphia), Doctor Who (The Curse Of Peladon), sleep.

Another packet of salt & vinegar Frisps (ft. Philadelphia), another large portion of cheesy garlic mashed potato, peas (with salted butter, and ground black pepper), two Mediterranean style pork chops, one Philadelphia wrap (ft. salted butter, table salt, ground black pepper, cayenne pepper, a deepfried battered fish portion, and smoked paprika), four mini hash brown waffles (drizzled with ketchup, dusted with cayenne pepper and paprika), peas (with butter and pepper), one slice of seedy bread (ft. salted butter, Laughing Cow cheese spread and English mustard), two episodes of American Crime Story - Impeachment (I guess it’s just that the show is pretty slow paced but the season definitely feels long. At the halfway point now and it’s weird to think there’s another four or five episodes to go. Still, pretty compelling), one sesame seed bun (ft. salted butter, Laughing Cow cheese spread, salted butter, ground black pepper, and deepfried spicy breaded chicken bites), sleep.

Another sesame seed bun (ft. salted butter, Laughing Cow cheese spread, table salt, ground black pepper, deepfried spicy breaded chicken bites, melted plastic cheese chopped spinach, and diced cherry tomatoes), two triple chocolate cookies, some carrots, The Big Finish Eighth Doctor Audio adventure Blood Of The Daleks (wholesomely stodgy trad Doctor Who nonsense, rockets and asteroids for people who don’t need Billie Piper and soap opera, or clever time twists and whimsy, with their Who to want a big bowl of it – Dalek voices never cease to be a wonder), a fortune cookie (‘You will always be surrounded by close friends’), Double Dragon takeaway pork chow mien, Double Dragon takeaway salt & pepper chicken, the What If finale (there have been some highs to this series [Sad Doctor Strange, Fratboy Thor, and T’Challa Star Lord were all great fun], but it’s remarkable how the constrained feel of it all is what stands out once the dust settles. For a show boasting limitless potential nothing ever feels like it begins to live up to that, and bringing most of the leads from most of the episodes back for a team-up finale does cheapen any sense that this was about even the slightest shred of weirdness considerably. Still basically quite enjoyed the episodes on their own terms), two further triple chocolate cookies, milk (at intervals), Fantastic Four: Rise Of The Silver Surfer (there’s either nothing to say about this, or so much to say that I don’t know where to begin), and sleep.

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tightjeansjavi · 4 days

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The Rite of Movement | drabble

“Takeout 🥡”

A/N: I sent @strang3lov3 post shower titty pics in my takeout undies…and then she said I should write baby love wearing those said panties around Joel 🤭 so I did the mf thing and wrote it! P.S that is yours truly’s fine Italian ass in the moodboard! 🍑

~word count: 1.4k~

Summary: Friday nights are takeout nights, baby love

Pairing | pornstar!joel x pornstar!female reader

Warnings: smut, fluff, oral f!receiving, mentions of ouid, teasing, flirting, intimacy, daddy kink! Mommy kink??, Joel and the reader are pornstars, Joel is in his 40’s, reader is in her 30’s, reader has no physical descriptions, readers nickname is baby love, +18 minors dni!

Friday nights were arguably your favorite night out of the entire week; takeout night, baby! Every Friday night you and Joel would pick a local restaurant to order from and this week it was your turn! Instead of simply letting Joel know where you wanted to order from, you decided to play some theatrics into it.

You were, after all, well seasoned in front of the camera.

So while Joel was downstairs, seated at the kitchen table with his jar of weed and rolling papers laid out in front of him, you slipped into one of your favorite pairs of lounging panties. The fabric had little Chinese takeout boxes printed onto the fabric. They were a high waisted, cheeky pair and you had a sneaking suspicion that Joel was absolutely going to love and devour them.

After throwing on one of his well-loved shirts, you headed downstairs to greet him in the kitchen. He had just finished rolling a joint when he noticed you in his peripheral, his lips curved upwards into a boyish grin when he saw that your attire consisted of nothing but panties and one of his shirts: delicious.

“Hey, baby love.” He tucked the joint behind his ear, turning in the chair completely so he was facing you.

“Hey, baby.” You grinned, lifting the hem of his shirt up so he could get the full view of your cheeky choice of panties.

His eyes traveled from your face and all the way down the curve of your body. His eyes flickered back upwards, grin widening as he beckoned you to come closer, “Ooh, how’d you know I was hungry, baby love?” He snickered, wrapping his strong arms around your waist when you were within reach and pulled you in close. He started nuzzling his face against your exposed stomach, pressing open mouth kisses here and there while his hands grabbed a handful of your ass, squeezing the plump flesh between his thick fingers.

He brought one hand back, giving your ass a playful slap that elicited a giggle to slip past your lips as you gently carded your fingers through his soft, salt and peppered kissed curls. You leaned down, giving the top of his head a sweet peck as he hummed against your tummy.

“No, baby.” You giggled, “ME. I’m hungry. I want lo mein and orange chicken from Fortune House.”

He let out a soft huff, tickling the sensitive hairs above your pubic bone with his enticing warm breath, “yeah, that’s what you want tonight, baby love?” He looked up at you, resting his chin against your stomach while you gently brushed a few stray curls from his forehead.

“Mhm. Are you good with that for tonight?”

“Always down for some good Chinese takeout.” He rasped, dropping one hand from your ass so he could reach across the table and grab his wallet, “think I wanna eat you first, though.” He chuckled, pulling out one of his cards and handed it to you.

“You always wanna eat me, Joel.” You shook your head with a small smile playing on your lips.

“Can ya blame a man?” He focused his attention back on you, slipping his fingers under the waistband of your panties and gently pulled the elastic back before letting it snap against your hip. “These are fuckin’ adorable, by the way. Love how they look on you, baby love.” He pressed a wet kiss to your hip bone, and then the other before trailing his lips just above the delicate lace on the hem of your panties.

His eyes flickered upwards, deep pools of brown full of nothing but unbridled mischief. The look he was giving you sent heat rising to your cheeks and your thighs involuntarily clenching together.

“Thank you, baby. They’re one of my favorite pairs to lounge in.” You hummed, keeping one hand in his hair just as he began to lower his lips, hot breath fanning your covered core. He leaned in, rubbing the tip of his nose against your covered clit, taking a deep inhale at the scent of your arousal.

“Fuck me.” He grunted, lashes fluttering shut momentarily before they opened again. He kept his eyes locked on yours when he pressed a kiss to your clit, and then another, and another till there was a small wet patch forming from the moisture building up between the thin layers in the fabric.

You stifled a moan, gripping onto his hair for support, your words coming out stuttered when he dragged the flat side of his tongue from your core and all the way up to your clit. “J—Joel, the f—food. Fuck.”

His words were muffled by his face being buried in your covered pussy as he hooked his thumb around the front of your panties and pulled them to the side. “You have my card, baby love, call ‘em and place the order while I feast on ya.” He chuckled deeply, sending a series of sparks to shoot up your spine as you tilted your head back.

“O—okay. What do you want?” You reached for his phone, snatching it up quickly just as he began to suckle on your clit.

“Gimme a minute, kinda busy.” You could feel him smirking against you as he swirled his tongue against you in a languid figure eight motion.

You struggled to dial the number to the restaurant with just one hand, but somehow you managed. “Hi! Yes, I’d like to place an order f—for delivery! Mhmm—I’d like an order of lo mein, orange—chicken. What—size? Uh, large for both, please!” You squeaked out, eyes rolling back into your skull when Joel had crooked his middle and pointer finger inside of your core, thrusting them shallowly.

His mouth and fingers were working in unison as your slick dripped out of you and down the side of his hand almost immediately. You struggled to keep your composure while he was working you into absolute ruin. You pulled the phone away from your ear, placing it against your shoulder for a moment.

“Joel!” You hissed, “what do you want, baby? Seriously J—Joel!”

He detached his mouth from you, looking up at you, beard and chin glistening in your slick as he licked his lips, “what was that, baby love? S’matter?” He teased.

You narrowed your eyes at him, struggling to not let a moan slip out and scar the poor old woman on the phone, “please, just—tell me what you want to eat.”

“Hmm.” He pondered, smacking his lips together, “an order of crab rangoon.” He leaned back in, dragging the tip of his tongue across your clit, sucking it between his lips before gently releasing it with a wet smack! “Egg rolls.” He repeated his previous action, feeling your thighs begin to quiver and tremble, “pan fried potstickers.” He suddenly ceased the movement of his fingers inside of you, and his mouth, forcing you to drop your hand from his hair to brace yourself against his shoulder, “and an order of beef and broccoli.” He added.

You swore you saw stars behind your eyes when he purposely edged you from your approaching orgasm. With a shaky hand you brought the phone back up to your ear, “hi! Sorry, I would also like an order of crab rangoons, egg rolls, pan fried potstickers— Jesus fuck—” you stuttered, biting down on your lip hard enough to draw blood when he continued with his ministrations, pumping his fingers inside of you at an unruly pace while he suckled on your clit. “I’m so sorry for swearing! That just slipped out—can I also get an order of beef and broccoli? Thank you—yeah, that’s it!”

“Yeah, that’s it, baby love. Give it to me. Soak my fuckin’ fingers, sweet girl. Give it all to daddy.” He murmured between your thighs, mouthful of pussy.

You don’t even remember saying your address, or the digits on Joel’s card when the sweet old lady let you know that the food would be delivered within the hour. You said thank you, ending the call and tossed Joel’s phone on the table before you slipped your fingers back into his hair, nails scraping against his scalp as you pressed his face further into your dripping cunt. “Don’t you dare fucking stop now, daddy.”

He looked up at you, tongue sinfully swirling around your clit, stray strands of curls dropping from between your fingers, falling against his forehead and briefly obstructing his view, “I wouldn’t stop eatin’ my girls sweet fuckin’ pussy even if the world was ending, momma.”

Banners made by the lovely @saradika-graphics 🩷

Moodboard made by the lovely @strang3lov3 💘

Follow @tightjeansjaviupdates for fic updates and notifications

#fic: takeout #pornstar!joel #joel miller #joel miller fanfiction #pedro pascal characters #joel miller smut #joel miller fluff #joel miller x f!reader #joel miller x female reader #joel miller x you #joel miller fic #joel miller drabble #joel miller imagine #joel miller one shot #joel tlou #joel miller au

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allsadnshit · 10 months

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Chicken bone broth congee with fresh ginger, scallions, taiwanese sea salt, local flat iron steak with black pepper and Chinese five spice rub seared in ghee with black sesame seeds and toasted sesame seed oil on top + a spicy sweet marinated egg

#personal #recipe

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buffetlicious · 3 months

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The lazy Susan was quickly filled with dishes as we continued with our reunion dinner. The Prawn Paste Chicken (虾酱鸡) featured plump and juicy mid-wings coated in a batter of fermented shrimp paste. Also known as Har Cheong Gai, it is crispy with an umami aftertaste and a hit with young and old.

The stir-fried French Bean with Dried Shrimp (虾米四季豆) might look deceptively plain but plain and simple it is not! The string beans or green beans is flash-fried with minced hae bee (dried shrimps) to absorb the wok hei (wok thermal radiation or breath of the wok) yet maintained the crunchy texture and aroma of the sea (dried shrimp). This dish was one of the highlights of the dinner.

My nephew asked for this Fried Rice with Chicken (鸡丁炒饭) as he preferred it over the steamed white rice the rest of us are having. The Yam Ring (佛钵飘香) featured a ring of deep-fried mashed yam (taro) and filled with sautéed seafood such as prawn, squid and also various vegetables. Normally one would also find cashew nuts in it, but I didn’t notice any this time. Plating is done haphazardly as the chef just poured everything into the yam ring. If I will to do it, I would place the vegetables at the bottom and present the seafood on top with a sprinkle of crunchy cashew nuts over it. Anyway, dish is passable but not fantastic in taste and an “F” for presentation.

Popeye’s power booster canned vegetable is reimagined into Spinach with Trio Eggs (三皇苋菜). To enhance the power, three kinds of egg are used – normal chicken egg, preserved century egg and salted duck egg. Finally, the eyes is also protected with goji berry or wolfberry added into the thick soup. With all the above ingredients used, how can a vegetable soup like this not be good for you?

Fish Maw & Crab Meat Soup (蟹肉鱼鳔羮) is the most expensive dish of the night at S$45 (large portion) due to the two premium ingredients. The thickened soup is chocked with the spongy fish maw, succulent crab meat and I also detected mushrooms in there. Before eating, drizzle a few drops of the black vinegar and add a dash of white pepper.

The Emperor Chicken (皇帝鸡) is also known as herbal chicken. In the olden days, the emperor’s diet was strictly prescribed and monitored by physicians, because it was important for the emperor to be in excellent health in order to focus on governing the Kingdom. This was one of the healthy dishes the emperor ate! The chicken is wrapped in the waxed paper and aluminum foil then steamed for a few hours until the meat is tender and the flavours of the herbs is infused into the chicken.

The last dish to be served is the Poached Prawns (白灼虾). If the ingredients are fresh, you just need minimum condiments and simple cooking style to bring out the best in taste. So here the prawns are boiled in basically water, ginger and scallion for a couple of minutes at most. Chinese cooking wine is then drizzled into the broth to enhance the overall flavours.

For this reunion meal, we spent S$331.76 for the dishes, steamed rice and drinks including 10% service charge. I can foresee the next year we will be back here for our dinner again. After all the food is good and the place is nearby our houses.

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skylarkblue · 2 months

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Tag 9 people to get to know better or catch up with

Tagged by @altheterrible, thanks!

Three ships you like: Kate Bishop/Yelena Belova, Kate Whistler/Lucy Tara, Jason Todd/Stephanie Brown

First ship ever: I feel like it was probably Logan/Ororo Munroe, tbh.

Last song you heard: Rhiannon by Fleetwood Mac

Favourite childhood book: The Miraculous Journey of Edward Tulane by Kate DiCamillo

Currently reading: Just As You Are by Camille Kellogg. It's making me think a lot on my gender presentation.

Currently watching: X-Men: Evolution

Currently consuming: Coke

Currently craving: Dim sims & salt and pepper chilli chicken from the Chinese takeaway I used to go to every Friday night.

Tagging @nokomiss @aimmyarrowshigh @dg-outlaw @abyssal-ali @figachilles @cosmot and anyone else who wants to do it!

#tag game

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michellemisfit · 5 months

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Weekly Tag Wednesday Thursday

Thank you @darlingian for creating this week’s game. Thanks for the tag @juliakayyy @lingy910y @jrooc @sam-loves-seb @mmmichyyy @mickeysgaymom @deedala @metalheadmickey @creepkinginc @stocious @mybrainismelted @energievie

Which character from any media would you like to have as a father?

Magnus Bane (Shadowhunters) would be pretty cool, AND magic.

If money, laws, time, and effort were no object, what animal would you want to have?

Do laws include laws of science and… y’know… reality? If not… Mother fucking dragon, baby!

What is your Chinese takeout order?

Salt & Pepper chicken. Duck pancakes. Satay chicken. Prawn crackers. An insane quantity of spring rolls for @rutherinahobbit

What's your favorite emoji?

I’ve become very fond of 🫡, but the one I use most often is probably 🥺 - it’s literally my face. I look at Ruth like that and say ‘I am the emoticon’ and then she has to be nice to me… 🥺

Would you rather have a library, greenhouse, or home theater in your house?

Library. For the aesthetic and the comfy comfy reading nooks! Also I would be able to have all my favourite fic bound and displayed in the library <3 <3 <3

What childhood tv show do you think of the most fondly?

My Little Pony and Animals Of Farthing Wood

What was your tumblr like when you first joined?

I had it for longer, but I first started really using it for Shadowhunters, and 90% of the fandom was here, before it largely moved to Twitter, and now has been struggling to move back, so has sort of become a bit homeless 🥺

What clothing style do you love but don't feel compelled to replicate yourself?

Anything neat and tailored. I think it looks fly AF, but I have neither the body type nor the patience for it.

If you were plopped into a fictional world, which one would you know the layout of the best?

Stars Hallow is really good shout I’ve seen other people use. Also any fictional TV show that basically takes place in a home, only. I’d be all over that! haha

What is your favorite piece of art?

I’ve been obsessed with ‘Dream Caused by the Flight of a Bee Around a Pomegranate a Second Before Awakening’ ever since I was about 10 years old.

Do you have a water bottle? what does it look like?

I recently broke my water bottle so I’ve got a temporary replacement one and I hate it. It’s boring and too big and not the right shape. Grr.

What fanfic trope is a quiet fave?

I’m pretty loud about all my fic feelings. Sometimes I unexpectedly enjoy a Mafia/Crime AU, though I would never go looking for it!

Do you carry a daily bag? what does it look like? what's the weirdest thing in it?

I’ve got three. A tote bag for when I bring lunch Tupperwares into work or otherwise have to transport big things. A large backpack for when I bring my laptop into work or travel. And a tiiiiiiiny backpack (smaller than A5) and the weirdest thing is how much stuff I manage to fit into it! First Aid Kit. Sewing Kit. Wallet. Phone. Portable Phone Charger. Sunglasses. Tissues. Cigarettes. House keys. Pill box. Misc. hair things for when other people need them.

If you had to ship Mickey with another Gallagher, who would it be?

Carl. Ultimate chaos couple!!!! 🙌

What is a fanfic trope you didn't expect to like and then very much did?

We all know the old adage: You're only ever one good fic away from developing that weird kink you keep making jokes about, stay humble.

There’s nothing that hits quite the way an unexpected horny swoop hits! Stay humble. Stay open. Stay curious.

Do you think s11 Mickey can still carry s11 Ian?

Mickey Milkovich voice: YUP YUP

Who got custody of the killing bat when they sold the house?

Agree with @lingy910y - I absolutely see Mickey and Carl fighting for the bat! it’s their potato masher!! <3

Tagging @silvanshadow @captainjowl @thisdivorce @crestfallercanyon @heymacy @ohkate @too-schoolforcool @heymrspatel @gallawitchxx @callivich @crossmydna @palepinkgoat @vintagelacerosette @the-rat-wins @tsuga-of-mars @you-are-so-much-better-than-that @ian-galagher @imikhailotakeyouian @mikhailoisbaby @depressedstressedlemonzest

#weekly tag Wednesday #tag game #Mys stuff #darlingian

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morethansalad · 1 month

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Vegan Spice Bag with Curry Sauce

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pacthesis · 1 year

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nostalgic food

i’ll want to reference this in the future

gỏi cuốn (spring roll with chicken, egg, rice noodle, carrot, lettuce, avocado)

peanut sauce is just peanut butter+water, hoisin+sriracha sauce, and a tiny bit of sesame oil (tastes good with almost anything imo)

yellow curry

rice noodle with chicken, potatoes, yams, onions, carrots in a creamy coconut milk and yellow curry paste broth

lemon juice and salt mix with garlic chili for dipping

bò kho (vietnamese beef stew)

kho is a cooking technique where a protein is braised in a mixture of fish sauce, sugar, and water or coconut juice to make a salty/savory result

bread dips in stew beef/potatoes dip in lime juice/salt/pepper mix

cucumber slices to offset the salty

xá xíu (cantonese style bbq pork)

the seasoning mix is made of sugar, powdered soy sauce, onion and garlic powder, and spices

the pink color very much freaked out middle schoolers at lunch

cơm tấm (broken rice, grilled pork, egg, pickled carrots/daikon with scallions/oil garnish and fish sauce)

bún bò huế (thick round rice noodle with beef soup)

more "fun" than phở imo

bún bò broth: spicy salty flavor (lemongrass, spicy chili, fermented shrimp paste, fish sauce)

phở broth: earthy sweet flavor (cinnamon, star anise, onion, ginger, garlic, herbs)

bánh mì (baguette sandwich with chả lụa (pork sausage), xá xíu (cantonese style bbq pork) coriander leaf (cilantro), cucumber, pickled carrots, and pickled daikon combined with pâté and buttery mayonnaise)

salmon instead of nem nướng̣ (viet grilled pork) with bánh hỏi (rice vermicelli)

feat nori (dried edible seaweed)

wrapped with lettuce and dipped in nước mắm (fish sauce)

bánh cuốn (rice noodle rolls filled with ground meat, wood ear mushrooms, onions)

topped with chả lụa (pork sausage) and fried red onions and nước mắm (fermented salted fish sauce)

a fav of grandpa's

pizza man mispronounces it as "bun goo" which makes my mom giggle cause the way he says goo sounds like penis

bánh tét (glutinous rice rolled in a banana leaf into a thick, log-like cylindrical shape, with a mung bean and pork filling)

bánh rán (deep fried sesame ball filled with mung bean)

bánh da lợn "pig skin cake" (tapioca starch, rice flour, mung bean, taro, coconut milk)

bánh bột chiên (fried taro rice cake, a fav of pizza man)

phở (broth: earthy sweet flavor- cinnamon, star anise, onion, ginger, garlic, herbs)

ive called phở mid but while eating this i was like huh this is good actually then my dad says this time he simmered chicken bones for hours like he's supposed to instead of using canned broth

improvised bún thịt nướng (rice noodle bowl with chopped grilled pork, egg roll, veggies, crushed peanuts, fish sauce)

a way to deal with leftover noodles from gỏi cuốn

every time i eat this i think of the time me and pizza man were in new orleans and he asked if i wanted to eat at a viet place and i was surprised cause he's not really into a lot of viet food but anyway i got bún thịt nướng

thịt kho (pork with eggs braised in sticky savory caramel of sugar, fish sauce, coconut water)

i have distinct flashbacks of being in the middle school cafeteria with my thịt kho and kids around me going "what is that??", "ewwww" lol

cháo (rice porridge with chicken or a white meat fish- often served with crunchy cabbage salad)

my dad likes it with youtiao (chinese donuts)

being sick means eating this! but we also eat it a lot when we’re not sick!

when my mom was young she would say yes to any dude that asked her out and order an obscene amount of food/the most expensive things on the menu and never hear from them again but my dad took her to a cháo place cause that was his favorite but apparently for cheapskates

he proposed two weeks later and she said yes

my mom is such a menace i wanna be just like her

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horselessheadperson · 5 months

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Here's what I want you to do.

I want you to figure out a carb you really enjoy. Then, I want you to find the best possible way to make that carb. You like white bread? Get some bread flour and figure out a lovely no knead recipe. You like rice? Heck, get a ten pound bag of the best rice you can afford at the local Asian supermarket, figure out how to get it nice and fluffy, find the aromatics you can afford and incorporate them. If you prefer potatoes, maybe you like them sauteed in butter, or baked with the peel on and then covered in cheese. Maybe you only really like the sourdough whole wheat they have at the local bakery that you can't afford every day, but sometimes you do.

Then I want, no, need you to figure out a lovely protein you vibe with. You can get some lovely seitan to marinate (nothing fancy, just oil with some spices and a bit of lemon juice). Maybe the local butcher is having a sale and you can get some chicken legs or even a nice cut of lamb. Are there any Turkish shops nearby or maybe a Maroccan or Chinese butcher? Amazing. Try what they have. You can figure out how to properly press tofu that was frozen and then thawed, so it really absorbs all the flavour you put into it.

Whatever it is, you're going to roast that protein with some fat and aromatics until it's at a safe temperature. Don't have an oven? Doesn't matter, braise it. You can add stock or wine, or just water if this week's tight. As long as there's some fat and salt in there, you just gotta add the right amount of heat.

Next you're gonna get the nice vegetables that are on sale at the supermarket or farmer's market. Don't get anything expensive, in fact the cheaper the more local and in season it probably is, just get something that looks juicy. Either figure out how to add the best dressing to that you can find, or cook it down with some salt and pepper, add some oil, I'm sure you have it down by now. God, just now I'm thinking of some braised green pumpkin, topped with some nice caramelised or pickled onions. Oh the joy of quick pickled veggies!

When you've completed these quests I want you to find a nice spot to sit down and get yourself the biggest plate you can find. You're going to want some company. You can get someone you love to join you, but sometimes you just want to think things through while you eat - I come up with some of my best ideas by eating in silence. You can watch a show or prop up a book and read. Sometimes I just listen to babble on the radio.

What you're going to do is forget any and all health advice you were ever given, you're not going to even spare a thought to calories or weight or proportions; I want you to pile that plate as high as you can. Maybe you only want three bites today! That's fine, and if you want two helpings an hour later you can go nuts. Maybe you want an entire roast chicken to yourself tonight and nothing can stop you.

Food is so amazing, you guys. Having the ability to taste food and be creative with it, learn a new skill, develop a palate and enjoy what you put together with love and attention is so wonderful. There's so much to discover out there!

Oh, and get a nice snack for while you're cooking. I like pitted kalamata olives or slices of cheese.

I love you!

#food #cooking #diet culture #i love food #i've just perfected my no knead bread recipe and i love it so #maybe a bit hungry from being on t #trans #testosterone #hedonism #get some fat in your diet

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niteshade925 · 4 months

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My unorthodox Yangchunmian noodle soup/阳春面

(This is the reason why I was rendering lard lol)

Homestyle unorthodox Yangchunmian noodle soup recipe (enough for 1 person but must be served in a big ramen bowl) (Note: this version includes pork fat and is therefore not vegan/vegetarian/halal/kosher):

Ingredients (optional ones marked with *):

Noodles (preferably thin)

Egg

Soy sauce

Cooking oil

Pork lard (preferably rendered following the recipe that includes baijiu/green onions/ginger; if not, there are brands out there that can imitate the taste)

Pyropia seaweed (this is what nori is made from so unseasoned nori is also fine; also sold dried in giant discs)

*Wakame (brown kelp) OR Shanghai bok choy (stem is green instead of white) OR dried shiitaki mushrooms

Green onion

Chinese black vinegar (the one I used is Duliu Laocu/独流老醋, Zhenjiang Xiangcu/镇江香醋 is also fine)

Ground white pepper

Sugar

*Salt

Sesame oil

*Fish sauce/鱼露

*Chicken bouillon powder

Preparation:

Chop green onion, just one will do

Tear off a 2"x2" piece of pyropia seaweed OR 2 small pieces of nori

*If adding bok choy, wash bok choy

*If adding dried shiitaki mushrooms, rehydrate it first

In a ramen bowl, add:

~4 tbsp of soy sauce

~3/4 tsp of pork lard

~1 tsp of Chinese black vinegar

*A few drops of fish sauce

~1/2 tsp ground white pepper

~1/4 tsp sugar

*~1/4 tsp chicken bouillon powder

~1/2 tsp seasame oil

Pour just enough hot water to melt pork lard and combine everything together, mix well

In a sauce pan (at least 1.5 qt):

Turn on heat, set to medium

When pan is hot, rub the pyropia seaweed on the bottom of the pan a couple of times to mimic toasting, then put seaweed into ramen bowl

Pour a little cooking oil into pan, fry the egg until over hard

Add 5 cups of hot water into pan

Add noodles, *add bok choy

Let it cook

*When noodles are halfway done, add the vegetable (wakame/shiitaki mushroom) as desired

When noodles are done, pour everything into bowl, mix well with the soup base in the bowl

*Add salt as desired

Top with fresh chopped green onion and serve

The end product should taste mildly salty, mildly sour, and umami. Overall taste should be mild.

#the reason the soup looks more like the soup in ramen is because I fried the egg before boiling it with the noodles #frying anything before making soup out of it will make the soup more opaque #the traditional version uses homemade clear chicken stock but aint nobody got time for that #chinese cooking #chinese food #recipes #yangchunmian #阳春面

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najia-cooks · 1 year

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[ID: Five large, enclosed bao piled on a plate. The topmost bao has been opened to show a bread-like dough texture and a vegetable filling. The bao are garnished with chopped chives. End ID]

Bánh bao chay (Vietnamese vegetable dumplings)

Bánh bao are an iteration on the Chinese da bao (大包) brought to Vietnam by Cantonese immigrants. Like da bao, bánh bao are commonly filled with some combination of minced meat, Chinese sausage, and hard-boiled eggs; however, some versions of bánh bao are also made with Vietnamese vegetables, herbs, and flavorings. Vegetarian bánh bao (bánh bao chay) may have no filling, a filling consisting of a variety of vegetables, or a filling of sweetened beans or sweet potato.

This recipe combines Vietnamese vegetables, herbs, spices, and sauces with Vietnamese meat substitutes to make a well-rounded filling that's equal parts umami and fresh. The yeasted, enriched dough is tasty, fluffy, and light, but still has enough structure to hold up against the filling.

Recipe under the cut!

Patreon | Tip jar

Makes 16-20; serves 6.

Ingredients:

For the dough:

4 cups + 2 Tbsp (500g) all-purpose flour

2 tsp (7g) active dry yeast

7 Tbsp (90g) granulated sugar

1/2 tsp salt

2 tsp (10g) baking powder (optional)

2 Tbsp (16g) cornstarch (optional)

1 - 1 1/4 cup (135-295 mL) lukewarm soy or oat milk, or water

1 Tbsp cooking oil

The basic components of this dough are flour, yeast, sugar, salt, oil, and milk. The baking powder is added to help with leavening; the cornstarch works to create a light, fluffy dough that will not become soggy when filling is added.

For the filling:

1 large carrot (100g)

4-inch piece (120g) cassava root / yuca

1 cup (100g) shiitake or wood-ear mushrooms, diced

4 large pieces (50g) sườn non chay, or 1/2 cup diced or crumbled chả lụa chay

1/2 cup water + 1/2 tsp vegetarian 'chicken' broth concentrate (optional)

50g tofu skin (đậu hủ ky)

1 red onion, minced

5 cloves garlic, chopped

4-5 chives or scallions, finely chopped

1 tsp freshly ground black pepper

1/2 tsp sugar, or to taste

1/2 tsp salt, or to taste

2 tsp bột nêm chay, ground to a powder (optional)

1 1/2 tsp fermented bean paste + 1/2 tsp light soy sauce (or 2 tsp vegetarian fish sauce)

2 tsp vegetarian oyster sauce

1/4 cup soybean oil, peanut oil, or other cooking oil, divided

Sườn non chay (roughly, “vegetarian ribs”) is a meat replacement made of textured soy protein. It may be found in bags online or in the pantry / dried goods section at your local Asian grocery store—the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.” Most sườn non chay are large and pale in color, but they sometimes come in "beef" or "pork" styles—the difference is not the flavoring but rather the size, shape, and coloring of the pieces. In my experience, the "beef" ones are more darkly colored, and both "beef" and "pork" styles are smaller in size and thinner in shape than the non-specific ones, which I often use to replace chicken.

Chả lụa chay is a vegetarian version of a Vietnamese pork sausage. It can be found in the form of a large loaf in the refrigerator section of a Vietnamese or Asian grocery store. It will be labelled "chả lụa chay" or "gio lụa chay," as well as "vegetarian pork roll," "wheat meat," or "vegetarian food."

Đậu hủ ky, or tofu skin, is prepared by taking the film off of a batch of tofu as it sets. Tofu skin may be purchased fresh or dried, in sheets or in sticks: for the purposes of this recipe, any kind will work! Chinese tofu skin produced for sale abroad may be labelled "dried beancurd sticks."

Bột nêm is a Vietnamese seasoning sold in powder or granule form. Vegetarian ("chay") versions of the seasoning may contain shiitake mushroom, lotus seeds, carrots, tomatoes, and kohlrabi, as well as salt and MSG. It can be purchased in pouches or boxes from an Asian grocery store, or you can use any other vegetable stock powder.

Fish sauce and oyster sauce are common inclusions in pork fillings for bánh bao but are often simply omitted from vegetarian ones. I've used vegetarian substitutes for these ingredients—if you don't have vegetarian imitation fish or oyster sauce, just increase the amount of salt, sugar, and bột nêm to taste.

Instructions:

For the dough:

1. Heat 1 cup (135mL) non-dairy milk to lukewarm in a saucepan or in the microwave. Stir in the yeast to dissolve. if you’re not sure your yeast is alive, proof it by allowing to stand for 10 minutes—it should foam.

2. Add the baking powder, sugar, and salt and whisk to dissolve.

3. In a large bowl, whisk together flour and cornstarch. Pour in the milk mixture and mix well to combine. Add additional milk 1 tsp at a time if it remains too dry to combine. The dough should be slightly tacky but not sticky.

3. Add oil and knead by hand until dough is smooth and elastic, about 10 minutes. Cover with plastic wrap and allow to rise in a warm place for about 3 hours until doubled in size. If you live in a cold climate and don't have a proofing drawer, heat your oven on the lowest setting for a few minutes, turn it off, and then proof the dough in the oven.

For the filling:

1. Prepare the proteins. Soak the tofu skin (if you're using dried) and sườn non chay in cool water for about half an hour until rehydrated (or simmer them for a shorter amount of time). They are fully hydrated once flexible and a couple shades lighter. Gently squeeze the water out. Dice tofu skin; rip sườn non chay into small pieces lengthwise and then dice widthwise.

2. Prepare the vegetables. Peel cassava root and carrot. Cut both into a fine julienne, or grate them. Dice the mushrooms; mince the red onion; chop the garlic.

3. Cook the filling. Heat oil in a large skillet on medium. Add the garlic and sauté until fragrant.

4. Add the red onion and continue to sauté until fragrant and slightly softened. Add black pepper, bột nêm, and salt and allow to cook another 30 seconds.

5. Add carrot, cassava, mushrooms, chả lụa chay (if using), and tofu skin and stir to combine. Reduce heat to low and cook, stirring often, until tender. Remove from pan.

6. If using sườn non chay: in the same pan, fry sườn non chay in 3 Tbsp of cooking oil on medium until they’ve absorbed the oil. Whisk 'chicken' stock concentrate into a small amount of hot water, then add the stock into the pan. Cook until mostly dry.

Soaking in water, deep frying in oil, then simmering in a flavored broth is the typical Vietnamese preparation of sườn non chay. The simmering in stock could potentially be skipped if you're including vegetarian oyster and/or fish sauce, but personally I find that dried soy products benefit from being soaked or simmered in something other than water.

7. Mix sườn non chay in with other filling ingredients, salt, sugar, sauces, and chives.

To assemble:

1. Turn dough out from its proofing bowl and gently divide into two even parts. Cover the half you're not using and gently roll the other out into a log of even width. Use a dough cutter or sharp knife to divide the log into 8 or 10 even pieces.

2. Place each disc of dough on its side and roll it out into a circle about 5" (13cm) in diameter. The edges of the circle should be much thinner than the center, since the edges will be bundled up and folded together.

3. The folding method is the same as for baozi and momos. Hold a wrapper in the palm of your non-dominant hand and add a couple tablespoons of filling (if you’re not experienced with making dumplings, it may be easier to add less). While pressing the filling down with your non-dominant thumb, use your other hand to pinch pleated folds in the dough all the way around the circle of the wrapper. Remove your thumb and make one last fold to close the bao. Pinch firmly at the place where all the pleats come together (where the drawstring would be if it were a drawstring pouch) and give a small twist to seal.

4. Set each finished bao on a small square of parchment paper on a baking sheet or in a steamer and lightly cover with plastic wrap or a light kitchen towel. Continue folding until you have formed all of the bao.

To steam:

1. Place a bamboo steamer in the bottom of a wok or large pot, and fill the wok with enough cool water to cover the bottom rim of the steamer by ½". If you've added baking powder to your dough, you may add a splash of vinegar to the water to help neutralise the dough's pH and combat yellowing of the dough.

If you’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings. Carefully place the bao, along with their parchment paper squares, into the steamer, leaving an inch or so between each one. They will expand as they steam!

If you don’t have a steamer, place a small bowl in the bottom of a wok or large, deep pan or pot. Place the dumplings, with their parchment paper squares, on a plate and place the plate on top of the bowl–the plate should fit inside your pot. Make sure that you can cover the plate and dumplings with a lid. If your lid is domed, there is no need for a kitchen towel, since the condensation will run down towards the outer rim. If your lid is flat, tie a tea towel around it just as you would with a metal steamer. Fill your cooking vessel with 2 or so centimeters of cool water.

2. Raise the heat to high and allow the water to come to a boil. Once boiling, lower the heat to medium-low and cover your steamer or pot. Steam the dumplings for about 8 minutes, until the dough is tender and cooked through. Keep finished bao warm in a covered casserole dish in an oven on low while you steam the others.

#vegetarian recipes #recipes #vegan recipes #Vietnamese #dumplings #carrots #cassava root #tofu skin #mushrooms #sườn non chay #chả lụa chay #fish sauce #chives

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