#Curry Leaf Rice

[morethansalad]

Vegan Jamaican Bowl

#vegan #lunch #dinner #jamaican cuisine #caribbean cuisine #rice bowl #rice #beans #mango #bell peppers #red onion #cilantro #lime #black pepper #sweet potatoes #jamaican jerk seasoning #collard greens #curry #ginger #garlic #scotch bonnet peppers #apple cider vinegar #thyme #coconut milk #allspice #bay leaf #eat the rainbow

[buffetlicious]

From the same economy rice stall as yesterday, is this box of Takeaway Dinner. I picked totally different dishes from last night’s meal. Sliced and fried then stewed potato, silky soft egg tofu and fried chicken with plenty of curry leaves in a sweet and creamy glaze.

#Dinner #Takeaway #Packed #Economy Rice #菜饭 #Cai Png #Potato Stew #Egg Tofu #Bean Curd #Fried Chicken #Creamy #Sweet #Curry Leaf #White Rice #Food #Buffetlicious

[paulpingminho]

#loncha #roti #white rice #curry rice #jalebi #achaar #Indian food #thali #banana leaf #wedding banquet #Mumbai #India

[cheimay15th]

Curry Leaf Rice

#Curry #Leaf #Rice

[onaunconference]

Curry Leaf Rice

#Curry #Leaf #Rice

[gabessquishytum]

Hob is happy serving up good food and feeding people comfort food from his truck -- he's not looking to be famous; Dream is a Michelin star judge who stumbles upon his truck and loves his food.

Dream is used to liking small portion tasting menus with ingredients sourced from yurts or dug up during an irregular moon cycle. Comfort food that "sticks to your bones" is not what Dream eats, even when he needs comfort!

Dream stumbles on this food truck when he gets lost looking for his car after having a forgettable meal at the hot new speakeasy concept that recently opened.

Eating/tasting is a job and Dream is so tired of his function. So when he hears music and people having fun, Dream figures he can at least ask someone where he is and/or get his bearings. What he see when he rounds the corner are people queued up at a funky painted food truck -- laughing, joking?! with someone who is making his food safety hair net look good, and happily eating. The smell hits Dream in the face -- it's so good.

When Dream makes it to the counter, he forgets that he needs directions, hot chef hairnet, is so pretty - engaging smile, the stereotypical tattoos on his forearms, soft doe eyes -- Dream is momentarily speechless. When the chef ask him what he wants, Dream says surprise me (the same Dream who always has a plan when he's eating for his job); he gets a roguish smile and a wink,,,,, and falls a little in love.

Then he tries the food he's handed falls all the way in love.

Oh, this hit me right in the soft spot!! Absolutely love it.

I can so imagine Dream being used to those nouveau cuisine dishes where you get like, a sliver of horseradish, one grain of rice and a sauce made from gold leaf. He thinks that he likes it, that he's reasonably content. But he's never looked at one of those kind of plates and smiled. Not the way he's smiling at the loaded paper plate Hot Hair Net chef just gave him.

He sits a little way from the truck and eats, slowly, carefully. There's pilau rice, delicious curry, veggies that are clearly fresh. Its warm and filling, and Dream can't quite finish it all. But he's still smiling.

And he still doesn't know where his car is. So he goes to the counter again. The gorgeous chef seems to be packing up for the day and he positively beams at Dream. "Back already? I was hoping I'd get a chance to feed you up, but I didn't think it'd be so soon."

Dream blushes and asks for directions, and Hob says that if Dream can wait a minute, he'll walk there with him. His car is over that way too. While Hob packs up, Dream dares to ask about his ingredients, and Hob absolutely lights up while he talks about where he sources his fresh stuff, how much he values his suppliers, and how excited he is to keep building his business. He's got dreams of a restaurant someday, although he dearly loves his truck - maybe he'll do both!

By the time Hob helps him find his car, Dream is absolutely ready to give his heart and soul over on a paper plate. There are spices zinging on his tongue, and Hob has taken off his hair net to reveal an adorable, sexy little man-bun. He's got measuring spoon tattoos on his hands. Dream wants him.

He's back the next day. And the next. He's driving out of his way to get to Hob. Nothing else tastes good. And when he finally, shyly asks if Hob would like to come over for dinner sometime, Hob lights up. "It's about time you cooked for me! I'd love it. And... I'll bring dessert."

When Hob winks at Dream this time, he follows it up with a kiss on the cheek. And Dream’s not hungry anymore. He's just thirsty 😉

#the sandman #dreamling #cw food

[joedirtymadre]

new to your blog and it's absolutely ADORABLE! :D may I please req a toge inumaki x reader fluff where toge/reader return after a looong day to their s/o and bask in their warmth? maybe turns into eventual smut? all upto you and absolutely fine if you don't want to, thank youu and ly!! :)

Thank you 🥹 AND YES I CAN (and I hope this one care out great!). Also I normally do (character x F reader) unless someone asks for something different. So keep that in mind when reading my stories 🥸

Bath Time?

Anyways- TOGE X READER *SMUT (STILL TAKING REQUESTS PLS SEND EM 🧎‍♀️)

“Hmm… he said he finished his assignment about an hour ago, so he should be here by now…” I trailed off as I set the table. I quickly finished setting the table and placing down the food, in hopes that he would arrive before it gets cold. “If he’s taking this long to get home, then it must’ve been a tough mission,” I sighed as I covered the meal to prevent it from getting too cold. “I should have a bath ready for him,” I said and headed to the bathroom to start a warm bath for him. As soon as I finished filling the bath with hot water I heard the front door open.

I walked out, and saw Toge removing his shoes and putting on his sandals. I walked up and he noticed my presence and faced me. “Hi honey,” I smiled. “Salmon,” he said and reached out for me. I slowly pulled him into a hug and I felt him relax as I rubbed his back. Rough day today?” I asked. “Bonito flakes…” he sighed. “I thought so… so I made you something tasty,” I said as I guided him to the dinner table. “Kelp? Salmon?” He questioned. “I thought some rice balls and katsudon with curry might make today a little better,” I said and uncovered the food. “Tuna mayo!” He said excitedly and quickly sat down. “Salmon, kelp, caviar,” he said softly and he placed his hands together and bowed his head lightly. Then he quickly began eating as if he hadn't eaten anything all day. “I guess they didn’t give you a break today huh?” I asked before taking a seat myself. “Mustard leaf,” he mumbled before taking another big bite. “I’m glad you like it, and I have a bath ready for you too. So finish up and get ready ok?” I asked. He nodded and we both finished up eating.

I began picking up the dishes, “Alright now go wash up before the bath,” I smiled. Toge grabbed my arm, almost making me lose balance of the dishes. “Toge?” I asked, confused. “Salmon,” Toge said as he removed the plates from my hands and set them in the sink. He then dragged me to the restroom. “T-Toge?” I stuttered as he shut the door. “Bonito flakes,” he said as he pointed to the both of us and then the bathtub. “Oh! Y-You want to take a bath together?” I blushed. “Tuna mayo,” he smiled, and began removing his clothing. I blushed at the sight of him, I don’t know why I still get so embarrassed. It’s not like I haven’t seen him naked before, but still… I slowly began removing my clothing as well. I covered my chest, feeling my face heat up. Hopefully, he thinks it’s from the steam, or else he’ll tease me about it. “Salmon,” he said as he turned on the shower head and moved me in front of him. The water rained down on us lightly, I then watched as he grabbed some body wash and lathered up his hands in soap. I squeaked when I suddenly felt his hands on my hips. I heard him chuckle and I bit my lip. I tried my best to keep calm, but his hands roamed around my body. I then felt one hand cup my left breast and the other right on my abdomen. “T-Toge…” I whispered as he began playing with my nipple. “Hmm?” I heard. “I-I think I’m clean enough. I think it’s y-your turn,” I said before grabbing some soap and lathering my hands. I turned around to face him and began to lather some soap on his chest. I slowly moved them lower and lower, before stopping. I was suddenly pushed into the wall behind me and felt a pair of strong yet soft lips overcome mine. I wrapped my hands around his neck, deepening the kiss. He then pulled away and went straight for my neck, sucking and nibbling all over. “Ah~! Toge!” I let out. After this I felt Toge attack my neck rougher, and felt his hands roam down to my legs pulling them up to where he’s now carrying me. After a few more minutes of making out I felt Toge begin to walk me out of the bathroom. “Toge?” I asked, confused. Before being suddenly thrown onto a soft flat surface.

I blushed as I realized that he took me to the bedroom. I watched as he stared down at me, panting, and letting his eyes roam around each inch of my body. “Doggy position,” he said, and my body quickly acted on its own and flipped over onto all fours. I blushed heavily from the lewd position I was in, all fours with my pussy spread out for him. I squeaked as I felt a thumb graze over my pussy lips. “Mm~” Toge let out and slowly entered 2 fingers. I gasped, and quickly bit my lip. Trying to hold on whatever sounds I’d make. Toge must’ve taken this as a challenge because he quickly increased the speed. I laid there on all fours gripping the sheets until my knuckles turned white trying to not let out any loud moans. “Salmon…” he said frustrated. “T-Toge… sl-slow down!” I gasped and tried to look back. He then slowly removed his fingers, giving me a moment to catch my breath. But a moment too little as I gasped from the large, hard cock that slipped inside. He quickly grabbed both my arms pulling them behind me. His cock filled up my insides perfectly, and without a second to adjust to the size difference Toge quickly began ramming into me. “Ah~ Ah~ To-!” I drooled as I finally gave up on controlling my moans. “Louder,” I heard, and my moans began filling the entire room. My mind was blank, all I could comprehend was the sounds of his thrusting and my moans. “Oge~ Toge~!” I cried out, with my face hitting the sheets. Suddenly Toge released my right arm and it fell to the side, I have no strength to move it. “Rub yourself,” I heard him say and my arm moved itself under me, straight to my clit. My eyes widened as I began rubbing my clit, “No~! Too much~!” I cried out, but my hand wouldn’t stop, and neither did Toge. This begging only made him fuck me harder, as I felt him lean over me even more. Making his cock fill my pussy up even deeper.

I felt the familiar burning sensation running through my body and knew what was coming. “Oge~! Slow do- Gon- cum~!” I gasped, but it was too late. I felt my body tremble as a wave of pleasure ran through me and I quickly bit into the sheets until it passed. My body finally relaxed and my arm dropped. I then realized… Toge’s still inside, and he’s still hard. “T-Toge?” I asked softly, and before I could turn I felt him slowly pull out before ramming back inside. I moaned loudly and fell back in the sheets. “Wait~! I-! I’m s-sensiti-!” I cut my self off as Toge begin fucking me even rougher. His sadistic side is coming out! My moans filled the room again as he continued pounding my pussy, I then felt him pull my body up slowly. With a hand on my hand to face him, he pulled me into a rough, but passionate kiss before thrusting again. I then felt his free hand snake down my body and began rubbing my sensitive clit. “Mm!” I moaned into his mouth. I trembled as I was at the mercy of this man. Oh god I love it. I felt his fingers rub my clit faster and faster, with his thrusts slowing down but still deep. “F-Fuck…” he groaned into the kiss. “Toge~ Cum inside me~” I said softly as I pulled away. I watched as he smirked and nodded. He leaned a little forward and continued thrusting, while rubbing my clit. I bit my lip, and suddenly heard, “Cum.” An electric shock ran through my body as I threw my head back towards Toge and felt as he bit onto my shoulder while he rammed one last hard and deep thrust into my sensitive pussy. We both took a minute to catch our breath before moving from our current position. “Salmon…” he said softly and kissed my shoulder that he bit. “Toge… bath now? Please?” I panted. “Tuna mayo,” he chuckled and slowly carried me back to the restroom to continue our bath.

#anime fanfic #fanfic #fluff #x reader #anime #toge x reader #inumaki toge #inumaki x reader #jjk inumaki #jjk x y/n #jjk fluff #jjk x you #jjk #jjk smut #smut #fanfic smut #toge smut #inumaki smut #jujutsu kaisen

[theunaestheticstudyblr]

Broke college student tip:

Learn to love cooking. Like get into it. Enjoy it. Get excited to cook. Why? When you learn to cook and enjoy it you'll save money. Lots of money. And you'll be eating better, healthier food too.

For example. I'm eating seafood and veggie pasta right now with a white wine cream sauce. In a restaurant, this would be a fancy meal, costing $20 or so for a small portion. Literally cost me like $5 or so in ingredients to make. And like 20 minutes to cook. And I made enough for lunch AND dinner. When you know how to cook you can make cheap foods taste amazing.

Here's some advice how to make this easier:

Buy frozen things. Frozen veggies, frozen fruits, frozen meats, etc. Frozen lasts longer and saves you money and stress.

Have basic herbs and spices on hand. Salt, pepper (red, black, and white), thyme, rosemary, basil, garlic powder, onion powder, turmeric, bay leaf (chopped is best), cinnamon, paprika, cumin, and sage are my most commonly used ones!

Common recipe ingredients to keep on hand: pasta, rice, lemon/lime juice, garlic, onion, white wine, frozen veggies, potatoes, frozen meats, sugar, butter, pasta sauces, tomatoes, eggs, soda/pineapple juice/beer (great for marinades or cooking meat).

Frozen things when stored properly can be stored for a couple months and portioned out making quick meals easy!

Learn flavor profiles. Citrus, basil, rosemary, butter, salt, garlic, and onion are all fairly universal in their uses while things like cumin and turmeric have a stronger, earlier flavor and are great for stews, curries, pastas, soups, and sauces!

Learn to shop. If it's non-perishable and bogo, get it! Bogo (buy one get one) is basically half off and now you have two things for when you need it! Walmart brand pasta is like $0.98 a box. You can also get a bag of frozen extra small shrimp at Walmart for like $5 and there's about 50 in a bag. Shop non-perishable items by weight (price per ounce) and perishables by size.

Pasta sauce can be put in the freezer and if stored well can keep for like 3 months!

Sauté your veggies! They taste so good that way!!! A little butter, garlic, rosemary, and onion. Sprinkle with salt after and viola!

It's easy to fall into a food rut, so treat yourself every now and then with something different or challenge yourself by limiting yourself to 5 ingredients or something to make you exercise your skills.

Make your own barbecue sauce. It's so fun! All you need is molasses, ketchup, brown sugar, and whatever you want to customize it. I usually put honey and bourbon in mine.

Go on pinterest and find easy recipes! The great thing about a recipe is every single one you see is customizable and was made to the cooker's preference. You don't like mushrooms? Don't put them in and add something earthy and unami like turmeric or sumac in its place.

Tofu is easier than you think.

Rice is very filling and goes with most everything.

Keep fresh herbs fresh by putting them in water. You might even root and grow your own!

Frozen fruits are amazing for marinades or more "tropical" tasting recipes. Frozen citrus and pineapple are great for making a citrus chicken and rice! Just defrost in a bowl and then add the chicken to the bowl.

Tortillas are amazing and keep for a while in the fridge.

Print out recipes and keep them in a binder so you make notes and changes directly on the paper!

#study blog #student #studyblr #student life #study hard #productivity #school #studying #school advice #uni student #university student #uni life #uni #university #uniblr #university studyblr #cooking

[lunavenefica]

⛤KITCHEN MAGIC BASICS⛤

We’ve all heard about kitchen magic, but how does it work?

It’s pretty simple! Every herb and spice has a meaning and magical properties.

Kitchen witchcraft consists in the use of basic ingredients to make magical recipes!

Casting spells is cool and all but I think we’d all agree that enchanting your cookies is way better!

So how do I make a spell?

It’s easy! You enchant the ingredients and follow your recipe meditating through the process and visualizing your intent.

And then you eat what you made! Or you can share it with your friends, your loved ones, offer it to the Deities you’re worshiping or to the Earth; there are many possibilities!

There are also many herbs that can help improve your health and aid you in your spiritual journey!

⛤Some useful herbs:

Cayenne: boosts metabolism.

Cilantro (Coriander): Is a good source of iron and magnesium; it has been used for thousands of years as a digestive.

Cinnamon: can help lower cholesterol.

Cumin: Is loaded with antioxidants, iron, copper, calcium, potassium, manganese, selenium, zinc, magnesium and  it also helps with insomnia.

Clove: Is an anti-fungal and alleviates toothache.

Ginger: Stimulates circulations and it is an excellent digestive, aiding in absorption of food and minimizing bloat.

Parsley: Is a nutrient-rich substance which acts as an anti-inflammatory  and antispasmodic, helping conditions from colic to indigestion.  Rub it on itchy skin for instant relief.

Thyme: Is a cure for hangovers and helps alleviate colds and bronchitis.

Turmeric: It boosts production of antioxidants and helps in the reduction of inflammation.

Sage: Very beneficial in treating gum and throat infections. Sage tea can help ease anxiety.

⛤This is just a short list with some basic correspondences:

⛤BANISHING

Black coffee with cinnamon

Chili pepper

Curry

Pepper

Water and lemon

⛤PROTECTION

Basil

Bay leaf

Beans

Blackberries

Blueberries

Coconut

Corn

Mint 

Olives

Plums

Rosemary

Thyme

Tomatoes

⛤HEALING

Apple pie

Apples 

Blackberries

Chamomile

Cucumber

Ginger tea

Honey and milk

Mint tea

Olives

Propoli

Pumpkin 

Pomegranate

Potatoes

⛤LOVE

Apricots

Avocados

Blackberries

Cherries

Figs

Oranges

Peaches

Pears

Plums

Raspberries

Tomatoes

⛤LUCK

Bread with poppy seeds

Chamomile tea

Cinnamon Rolls

Oranges

Pineapples

⛤PEACE

Apricots

Lavender water

Vanilla ice cream

⛤PROSPERITY

Apple pie

Bananas

Bread 

Chips

Curry

Grapes

Honey and milk

Peas

Pumpkin

Rice

Tomatoes

Please feel free to add to the list!

⛤Isidora & Bleiz ⛤

⛤Isidora ⛤

#witch tip #witches of tumblr #witch community #witchblr #witchythings #magic #nature #witchcraft

[oonasvegankitchen]

Green curry with coconut rice 🌱 Vihreä curry kookosriisillä⁠

What do you need?⁠ 2 tbsp coconut oil⁠ 2 tbsp green curry paste⁠ 1 onion chopped⁠ 3 garlic cloves minced⁠ 1 chili chopped⁠ 1 pepper chopped⁠ 2 dl cooked chickpeas⁠ 1 dl sugar snaps halved⁠ 1/2 broccoli chopped⁠ 2 carrots chopped⁠ 2 dl water⁠ 4 dl oat cream⁠ 1 leaf of kaffir lime⁠ A small handful of thai basil chopped⁠ A small handful of cilantro chopped⁠ 1/2 lime's juice⁠ ⁠ 4dl rice⁠ 4dl water⁠ 4dl coconut milk⁠ salt⁠ ⁠ 1. Heat up the oil in a pan. Add the onion, chili and curry paste. Sauté for about 6 minutes. Add more oil, garlic, broccoli, pepper and carrots. Sauté for 10 minutes.⁠ 2. Meanwhile cook the rice. Start by rinsing the rice well. Take a pot and add in water, coconut milk, rice and some salt. Mix and bring to a boil. Add a lid and lower the heat to medium. Let simmer for 15 minutes. ⁠ 3. Add chickpeas, sugar snaps, water, oat cream and the lime leaf. Mix and let simmer for 5 minutes. Take the rice off the stove and let it sit for a bit. Finish the curry by adding lime juice and the herbs.⁠ ⁠ Mitä tarvitsen?⁠ 2 rkl kookosöljyä⁠ 2 rkl vihreää currytahnaa⁠ 1 sipuli silputtuna⁠ 3 valkosipulin kynttä silputtuna⁠ 1 chili silputtuna⁠ 1 paprika pilkottuna 2 dl kypsiä kikherneitä⁠ 1 dl puolitettuja sokeriherneitä⁠ 1/2 parsakaali pilkottuna⁠ 2 porkkanaa pilkottuna 2 dl vettä⁠ 4 dl kaurakermaa⁠ 1 kaffirilimen lehti⁠ Pieni kourallinen thaibasilikaa silppuna⁠ Pieni kourallinen korianteria silppuna⁠ 1/2 limen mehu⁠ ⁠ 4dl riisiä⁠ 4dl vettä⁠ 4dl kookosmaitoa⁠ Suolaa⁠ ⁠ 1. Lämmitä öljy pannulla. Lisää sipuli, chili ja currytahna. Kuullota n. 6 minuuttia. Lisää öljyä sekä parsakaali, paprika ja porkkanat. Kypsennä 10 minuuttia. 2. Valmista riisi curryn valmistuessa. Huuhtele riisi hyvin. Lisää kattilaan vesi, kookosmaito, suola ja riisi. Sekoita ja kiehauta. Lisää kansi ja madalla lämpö keskilämmölle. Anna kypsyä 15 minuuttia.⁠ 3. Lisää kattilaan kikherneet, sokeriherneet, kaurakerma ja limen lehti. Sekoita ja anna hautua 5 minuuttia. Ota riisi pois liedeltä ja laita sivuun. Viimeistele curry limemehulla ja yrteillä.⁠

#vegan #veganfood #veganrecipe #curry #food #foodie #plantbased #maincourse

[pouringforever]

For Christmas I got the Sri Lankan cookbook Rambutan by Cynthia Shanmugalingam, and these are the first things I've made from it. The book is choc full of so many warming, bright and unexpected dishes that I cannot wait to dive into, especially in the deep, dark of winter. On that note I despise the darkness and lack of natural light afforded at this time of year so that's why the pictures are worse -_-

So here is the green bean white curry with a curry leaf and fenugreek temper and crispy fried chickpeas with yoghurt sundal, with naan, rice and a rosewater faluda I saw in the shop.

(Turns out the faluda was something I absolutely did not want to drink with the food lol)

[morethansalad]

Vegan Indian Shahjehani Curry

#vegan #lunch #dinner #indian cuisine #curries #shahjehani curry #rice bowl #rice #tofu #tomato sauce #onion #garlic #coconut milk #turmeric #cumin #cardamom #garam masala #chili #cloves #bay leaf #lemon #cashews #cilantro #olive oil #sea salt #🧡

[buffetlicious]

It is back to Vegetarian Rice (斋饭) for breakfast when mum’s not going to the market. There are more “kentang” (potato in Malay) than mock mutton in today’s curry mutton dish. In the middle, stewed fried bean curds with black fungus. The final dish is the creamy and sweet imitation pork with curry leaves.

#Vegetarian Rice #斋饭 #No Meat #Mock Meat #Imitation Meat #Mutton #Curry #Potato #Spicy #Fried Bean Curd #Tofu #Stewed #Black Fungus #Creamy #Sweet #Pork #Curry Leaf #White Rice #Breakfast #Food #Buffetlicious

[najia-cooks]

星洲炒米粉 / Xing zhou chao mei fun (Singapore noodles)

This dish fries steamed noodles and assorted vegetables in a mildly spicy curry paste, made from a bespoke curry powder and a blend of fresh aromatics. The result is a crispy, chewy, complex, warming stir-fry with notes of turmeric, liquorice root, and cinnamon.

Though this dish is referred to as "Singapore noodles," vermicelli dishes common in Singapore do not include curry powder! These "Singapore" noodles in fact originated in Hong Kong 茶餐廳 (cha chaan teng; Western-influenced cafés), and gained popularity between the 1940s and 60s. They combine British influence (in the form of curry powder) with the rice noodles common in Chinese, Malay, and Indian cooking; the reference to Singapore is perhaps a nod to the cosmopolitan, "exotic" atmosphere of these cafés.

This is a vegan version of a dish that often also includes shrimp, char siu, or chicken. Instructions for a vegan version of the typical sliced fried egg topping are included.

Recipe under the cut!

Patreon | Tip jar

Serves 3-4.

Ingredients:

For the dish:

200g vermicelli rice noodles (bee hoon / mi fen; 米粉)

4 green onions, greens and whites separated

1/2 medium yellow onion, thinly sliced

1 medium (50g) julienned red mild chili (such as aji dulce), or 1/4 medium red bell pepper

1 medium (50g) julienned green mild chili, or 1/4 medium green bell pepper

1 bunch yellow chives

Small handful bean sprouts

3-inch piece (40g) carrot, julienned

1 tsp table salt, or to taste

Large pinch MSG (optional)

Rice vermicelli (also known as bee hoon / bihun, mee hoon / mihun, or mi fen) are long, fine rice noodles. They should not be confused with semolina vermicelli. They may be purchased at an east or southeast Asian grocery store; Chinese, Vietnamese, or Thai rice vermicelli will all work. I used Hai Ca Vang rice vermicelli, which I like in this dish for how well they stand up to stir-frying, and the chewy bite they give to the final dish.

Yellow chives are simply chives that have less color because they are grown out of the sun. They may be found in a Chinese grocery store; if you can't get your hands on any, omit them or substitute more bean sprouts.

For the curry paste:

4 tsp curry powder Singapura, or to taste

3 cloves garlic

4 Thai shallots, or 1 Western shallot

1-inch chunk (10g) ginger

1/4 medium yellow onion

White of 1 stalk lemongrass (optional)

1 bay leaf (optional)

Some versions of Singapore noodles are flavored entirely with curry powder, or (if a spicier curry powder is being used) with a mix of curry powder and turmeric; home cooks tend to include less curry powder or paste than restaurants do. You could decrease the amount of curry powder down to about a teaspoon for a home cook version of this dish. If you aren't making your own, Singapore curry powder (咖哩粉) can be purchased online from specialty spice retailers, or from a Hong Kongese brand such as Koon Yick Wah Kee; you could also substitute another mild, sweet curry powder, such as Japanese curry powder (S&B is a popular brand).

You could skip prepping the aromatics as well by purchasing a jar of ready-made Chinese curry paste (咖哩醬) from a brand such as Koon Yick Wah Kee (whose blend consists of curry powder hydrated with white vinegar and soybean oil); Malaysian curry paste would be a good substitute. Some recipes make a quick homemade curry paste by combining curry powder with salt (1 tsp), sugar (1 tsp), oyster sauce (1 Tbsp), water (2 Tbsp), and sometimes chili sauce, and add this sauce to the noodles as they are fried. I prefer versions of the dish that add fresh aromatics, though—I think they round out the curry powder by providing a flavorful base for it. You can experiment until you get the flavor and texture you prefer.

For the egg:

1/4 cup (60mL) coconut milk, or water

1/2 tsp ground turmeric

1/4 - 1/3 tsp kala namak (black salt)

1/4 tsp ground white pepper (optional)

1/2 tsp Liaojiu (Chinese cooking wine)

Liaojiu will likely be labelled "Shaoxing wine" in English. For an alcohol-free version, use ume plum vinegar or apple cider vinegar. The wine is used to flavor and cut the 'egginess' of the eggs.

This recipe usually calls for eggs, liaojiu, and salt. The turmeric and white pepper add flavor and color; the kala namak provides an eggy taste.

Instructions:

1. Prepare the aromatics. Peel and chop the garlic; mince the onion and shallots; scrub and mince the ginger (there's no need to peel it). Divide the whites of the green onions from the greens, and mince the whites.

Pull away any tough outer leaves of lemongrass. Separate the yellow / white section from the green, and cut off the root end. Reserve the green to flavor soup stocks. Thinly slice the white of the lemongrass widthwise, then pass the knife through for another few minutes to mince very thoroughly.

For a "saucier" noodle dish, pulverize the aromatics in a mortar and pestle or a blender rather than mincing them.

2. Prepare the vegetables. Cut peppers into a thin julienne; julienne the carrots; thinly slice the onion. Cut the greens of green onions, bean sprouts, and chives into 1 1/2 or 2” pieces.

3. Cook the noodles. Soak noodles in just-boiled water for about 90 seconds, or until they break when pinched firmly. Depending on the thickness of your noodles, they may need as much as 2-3 minutes.

Drain the noodles, but don’t rinse them. Spread them out on a baking sheet and cover to allow to steam for 10 minutes. With oiled hands, gently pull apart and untangle the noodles. Cut them in a few places with kitchen scissors to make stir-frying easier.

4. Cook the egg garnish. Whisk all ingredients for the egg together in a small bowl. Heat a wok over medium heat for several minutes, then add in a couple teaspoons of oil and swirl to coat the surface of the wok. Pour ‘egg’ into the bottom of the wok, then lower heat to low and allow to cook until darkened and solidified on top. Flip and cook the other side on medium-high until browned in places. Remove from wok and thinly slice.

5. Cook the vegetables. Heat wok on high for several minutes. Add in a couple teaspoons of oil and swirl to coat. Fry sliced onions, agitating often, for about 30 seconds; add carrots and fry another 30 seconds. Add peppers and cook for another 20-30 seconds. Remove from wok.

Cook chives or bean sprouts for 30 seconds to a minute, until slightly wilted, and remove.

6. Make the curry paste. Add another couple teaspoons of oil to the wok. Fry the aromatics (whether minced or pulverized) and bay leaf, stirring often, until fragrant, about 2 minutes. Lower heat to low, then add the curry powder and stir. Immediately add another couple teaspoons of oil, or enough to create a bit of sauce (the amount will vary based on how much curry powder you've added).

If you're using pre-made curry paste, just fry it for 30 seconds or a minute until fragrant. If you're using a mix of vegetarian oyster sauce, water, salt, and sugar, skip this step.

7. Fry the noodles. Raise the heat to medium-high. Add the noodles and stir to coat evenly. Allow noodles to sit for a minute or two, then flip with chopsticks or tongs and allow to fry again. This will help the noodles to fry and brown.

Do this a few times until noodles are evenly toasted, 4-5 minutes. Add salt and MSG (or oyster sauce mixture) and stir to coat. Add in vegetables, egg, and green onions and cook for another minute until green onions are wilted.

#cooking #recipes #Hong Kongese #Chinese #fusion #noodles #rice noodles #carrot #bell peppers #gluten free

[pacthesis]

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

[amaltheas-anguish]

sharing some of grandma's recipes 🩷 she's OUR grandma now. she tends to give simple recipes for easy bases - add whatever you'd like to them!

recipes:

- chicken noodle soup

- chicken salsa soup

- sweet potato curry

- gumbo

- how to make rice

- homemade bread. peasant, flat, and fried

CHICKEN NOODLE SOUP

- buy roasted chicken. place in pot with water filled about halfway up chicken. leave to boil for 40min-hour [good for walking away and doing things. boiling it makes it super easy to get the bones out. you can also just pick the meat you want off if you're in a hurry)

- pick out bones / add boneless meat to pot with water or broth from store (as much broth as you want)

- 1tb bouillon, bay leaf [i double this for stronger flavor]

- any seasonings you want. my personal favs are creole or yellow curry. parsley is delicious as well and discourages bad breath >:]

- veggies: sliced carrots, celery, chopped onions

- bring to a boil for cooking then turn down heat, leave for 10 min

- noodles! any that you want. grandma's favorite are egg noodles. cook until noodles are desired texture

great granny made this for my gma served on top of mashed potatoes

makes multiple servings! good for easy leftovers

CHICKEN SALSA SOUP

- saute / fry chopped onion in butter. add 1 pint water and 1.5 cup salsa

- 1 tsp cumin, 1 tsp chili powder, 1-2 tb bouillon, as much garlic as you want (i personally double this)

- when it starts boiling add 1-2 cups of corn (canned or frozen)

- add bite sized chicken. i always buy my chicken precooked bc i have anxiety about it LOL. cook for 5 minutes longer

serve with sour cream, chips, and cheese

SWEET POTATO CURRY

- fry 1 chopped onion and 1 chopped sweet potato together with butter

- add a little water (don't fully cover food) and cover to steam about 10 minutes

- buy bottle of red or green curry sauce. 3 tbs. or about half the bottle. curry paste or powder also works! use same amount and adjust as desired

- add 1 cup of water with 2 tsp bouillon

- i personally add some cooked shredded chicken and a bit of creole seasoning and parsley. not called for in recipe

- add coconut milk once potatos are fully cooked and soft

- low heat until desired temperature

served with rice and flat bread

COOPER FAMILY GUMBO

cook in a big pot

- 1 bag frozen okra. chopped or chop yourself. fry with small amount of oil until it stops being stringy. takes about 10 min depending on amount. add to pot after

- add chopped: onion, green pepper, celery (1 onion, 1 big pepper, 2 celery for base recipe. i do some spicy peppers as well. add more as desired)

- 1 24-32oz can of diced tomatoes

- 2tbs bouillion (i use veggie bouillion, meat kinds are good too) (grandma uses this for an easy roux replacement) (roux recipe: butter and flour in low to medium heated pan. mix until golden brown. add creole seasoning)

- about 1 qts of water (i personally love broth so i just fill until im satisfied) (i will also use 3 32oz containers of broth instead of water for flavor)

- season with parsley, 2 bay leaves, plenty of tonys creole seasoning (i also add curry powder, onion powder, garlic powder, and lemon black pepper) (creole is main soup seasoning for gumbo) (the brand is just Cooper Family preference)

- once veggies are soft add bite sized cooked chicken, sausage, shrimp (i don't usually include shrimp bc of texture. i use a cooked chicken from the store and just tear it up so it's stringy. creole or beef sausage is my favorite) (i recently found some dried shrimp at my store and added that, good replacement for texture issues)

serve over rice with bread. best breads are garlic french bread or flat bread. normal bread slices also work just fine

creole is a little spicy, so taste test for desired amount as you're adding

FOR RICE IF YOU DONT HAVE RICE COOKER:

- add 1 cup rice or more

- WASH! rinse rice in water, mix with hands, and drain multiple times until water is no longer milky colored (doesn't have to be 100% clear)

- fill water until it's a little above the rice. measure with finger, i usually do a little under the first knuckle

- cover pot and leave to cook on medium heat. if it starts to boil, immediately turn down heat to low.

- once all water is evaporated, add butter and salt! serve with whatever you'd like

for YELLOW rice add 1-2 tb butter and 1 tsp turmeric, throw in some fried onions if you're feeling fancy!

grandma liked adding 1-2 tb of ketchup and fried onions to plain cooked rice. said it gave it a great reddish color LMAO

HOMEMADE BREADS

PEASANT BREAD BASE RECIPE

- 2 cups of warm water

      - for rosemary bread add crushed rosemary at this part

      - add any seasonings you want or leave plain! either way is delicious

- 1 tbs yeast, 2 tbs sugar, 2 tbs salt

let rest until yeast is activated (looks sticky/foamy/expanded)

- add up to 4 cups of flour. mix each cup in as you pour, the dough will be sticky and can be mixed with a fork

- cover with cloth and leave it to rise. will double in size. i usually walked away to leave it for an hour, im not sure if it actually takes that long tho lmao

- preheat oven to 375

- get your baking bread bowl or pan and butter VERY well to prevent the dough from sticking. i tend to cover the dough and pan in butter. if you don't have an oven bread pan or whatever it's called (my gma called it a cereal bowl i DONT think that's correct hahahah), then a flat pan will work just fine! bowl is just for shape. gma divides bread into 2 loafs, i divide into rolls or flatten it for flatbread!

- cover again in rag and let dough rise a 2nd time before placing in oven

loaves take about 20 minutes, but just bake until bread is a golden brown :] grandma likes adding sesame seeds before putting bread in oven

recipe works for pretty much anything! pizza dough, loafs, rolls, flatbread

FLATBREAD

- follow peasant bread recipe up until the 1st rise of the dough

- butter or spray cookie sheet with oil, spread dough thin

- brush top with melted butter, sesame seeds, parsley, and parmesan cheese

- bake at 325 until golden brown

i personally add some sliced chery tomatoes, rosemary, cheese, and creole seasoning to top bread before placing in the oven. then more cheese directly after pulling it out.

FRY BREAD

- after 1st rise, divide and hand flatten dough into thin circles

- paint with melted butter and let rest for 5-10 minutes

- fill a pan about 1/3rd with oil, high or medium heat while dough is resting in butter

- cook in oil until crispy golden brown

delicious with curry or gumbo!

#<3 #cooking #recipe #recipes #curry #sweet potato curry #chicken noodle soup #chicken salsa soup #gumbo #breaking bad #flatbread #fried bread #kitchen witch #kitchen magick