#chili oil dumplings recipe

[gameofspice]

The recipe that'll Make You Drool: How To Make Delicious Chili Wontons

Whether you’re a fan of spicy delights or simply seeking a tantalizing culinary adventure, these Chili Wontons are sure to impress your taste buds and elevate your dining experience. So, roll up your sleeves, and let’s dive into the step-by-step process of creating this sensational dish. Moreover, when it comes to Chinese cuisine, the options are abundant, and I have a particular fondness for…

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#best chili oil #chili oil dumplings recipe #chili oil wonton recipe #chili wonton #fresh chili oil recipe #garlic chili oil recipe #hot chili oil #how long to steam wontons #spicy wonton recipe #Wonton #wonton filling #wonton recipe #wontons in chili oil

[reallylamesims]

Dumpling Dipping Sauce This dipping sauce with two kinds of soy sauce, chili oil, garlic, and ginger is great for dipping Asian-style finger foods like egg rolls and pot stickers.

#chili oil #egg rolls #dumplings #dumpling dipping sauce #side dish #sauce #dumpling dipping sauce recipe

[xinamie]

🥟 — dumplings & dimples.

pairing: kung lao x gn! reader

summary: owning a food cart has its fun days, especially when that cute customer comes by. ♡

tags: flirting, fluff

The dumpling dealer — that's what younger customers called you. Apparently, they even spread that title amongst their peers which is why you had swarms of them waiting in line almost every other day. Xiao long bao, or soup dumplings, were the most popular! There was no secret recipe or ingredient though, you just made them with time, patience, and lots of care.

Someone seemed to disagree, however, wanting to know all your secrets. You could see the wide brim of his hat at the end of the line, most likely praying to that one benevolent lord he talked about. There was nothing to worry for as you always kept his favorite dumplings in stock. It was tradition at this point.

When he finally reached you, a grin stretched across his face as he ducked his head under the cover of your cart. His eyes immediately darted across all the steamer baskets before they settled on you, the corners crinkling in glee.

"Well, if it isn't my baobei..." He would joke every single time, the term of endearment being a play on words for the items on your menu. And without fail, he would receive an eye roll followed by that smile he grew to adore so very much.

No other words were necessary as you packed up his usual order, but of course it wasn't quiet for long.

"Don't forget the extra ch—"

"Chili oil on the side, yes, I know."

His lips curled into a satisfied expression as you poured the delicious spice into a little bag. As you twisted the plastic to secure the juice, Kung Lao couldn't help but speak up again. One of his arms leaned onto your cart, though he kept a respectable distance while you worked.

"Ready to spill your secret? Madam Bo said you told her, so why not me?"

There really was nothing special about your cooking, but the man could be pretty adamant at times. For him to keep coming to this same stall, there had to be a reason why and you just assumed it was for recipe leeching. At least, that's what he made it seem on most visits. Handing him his prepared meal, you shot him a look that he was familiar with.

"Fine, how about a date then?"

That was— certainly new. He held the bags with one hand while the other placed more than enough funds to cover his order into your money jar. A steaming hot bao was already in his mouth as he raised a brow, waiting for your answer.

"You're joking, right?"

A muffled noise escaped him, vaguely hearing a nuh uh in the middle of his snack. He then swallowed the dumpling properly, leaning forward to tap the tip of his finger against the visor you wore for food safety. A huff escaped you as you leaned back, trying to understand his motives here. All you received was a chuckle, the low tone rumbling from his chest and feeling as if it entered yours.

"Your time wouldn't be wasted, you know. Give me a chance." His words were buffed by his own secret weapon, those damned dimples, on full display just for you. It was one of his features that had always attracted you and by the look on his smug face, he knew it too.

A much more boisterous laugh came out of the man as he swiveled around, waving a dumpling in the air.

"The main fountains, tomorrow evening. Say... seven? See you then!"

He left without confirmation, a heavy sigh parting your lips as you watched his back. There wasn't much time to think about it as more customers demanded your attention.

If anyone asked, it was all the steam and pan frying that got you all heated!

☆

a/n: omfg i thought tumblr deleted my draft and i almost cried but hiii first fic! sorry if it's lame jfjeirkekdb

#mk1 x reader #kung lao x reader #mk1 kung lao x reader #mortal kombat 1 x reader #mortal kombat x reader #mortal kombat kung lao x reader #xinamie writes

[wizzard890]

Hey guys I invented a soup to use up all the leftovers in my fridge last night, and it turned out insanely, blisteringly good, so I’m gonna call it Emily’s Vaguely Thai-Inspired “Oops Everything Is About To Go Bad” Soup, and tell you how to make it.

INGREDIENTS (note: don’t be precious about the amounts, adjust as needed, I’m not your mom. you’re an artist and the heavy-bottomed dutch oven is your canvas)

three cups of any hearty mushroom, sliced (I used white and baby bella)

a stalk of lemongrass, bashed to reveal the tender insides and cut in two inch lengths

five large carrots, diced in rounds

one knob of ginger, around the size of your thumb, minced

three garlic cloves, minced

one red thai chili, diced

one large yellow onion, diced

fresh cilantro

3 cups veggie stock 

3 cups chicken stock 

(you can use better than bullion in water for either of these in a pinch, and if you want to bulk up the veggie stock, add all the trash bits of the onions and garlic and carrots and ginger and the tough outer leaves of the lemongrass with some peppercorns and star anise and let that puppy simmer for like ten minutes before straining.)

two giant handfuls of any sturdy leafy green, like bok choi, kale, or spinach

three eggs

one lime

fish sauce

coconut or brown sugar

frozen dumplings of any kind

gochujang paste

INSTRUCTIONS

add a few tablespoons of neutral oil to a large soup pot over medium heat

once the oil is shining, add the garlic, thai chili and ginger and sauté until fragrant

add the lemongrass and the onions, and continue to sauté until the onions are soft and translucent

in go the carrots, the zest of one lime, and three heaping tablespoons of your gochujang, stir stir stir until everything is tender and the paste has worked its way into all the nooks and crannies. 

pour in the strained veggie stock, bring to a boil, then down to a simmer. cover, and continue to simmer for ten minutes.

remove the lid, stir the reduced broth, and add your mushrooms and your chicken stock. make sure it’s all well combined. 

we’re going to start adjusting the flavor now: add two tablespoons of fish sauce, and a tablespoon of coconut sugar (brown will do if that’s what you have).

cover and simmer for another 10 minutes.

add more gochujang plus the juice from your naked lime and chopped cilantro to taste.

now you add your frozen dumplings and your greens and just keep an eye on them until they cook through. 

meanwhile, break the eggs into a bowl and scramble them with a fork. pour them into the soup in an even, unbroken stream while you stir. this will give you those pretty egg-drop ribbons.

serve in deep bowls and garnish with more cilantro and lime juice.

NOTES: like I said above, nearly everything in this recipe can be substituted, save for the aromatics, and if you’re a vegetarian you can just double the amount of veggie stock, instead of adding chicken stock. 

#honestly this was so fucking good I'm still reeling #no one who cooks cooks alone

[najia-cooks]

[ID: First photo shows a shallow bowl with six dumplings garnished with cilantro. The dumplings are round, with circular pleats surrounding a small hole at the top of each one. The bowl is filled with a bright red sauce freckled with spices. Second photo is a close-up of one dumpling covered in sauce; another dumpling, cut open to show a ground beef filling, is resting on the first dumpling. End ID.]

Vegan "beef" momos (Nepali dumplings in tomato achar)

Tender wrappers encase flavorful, juicy filling and swim in a spicy, tangy tomato sauce in this Nepali-style steamed dumpling recipe. Momos originate in Tibet, but are commonly served as a street food or snack in Nepal. Many restaurants in Nepal are known for their unique or distinctive achar recipes--mine is flavored with sesame, ginger, and a spice blend of timir peppercorns, coriander, cumin, turmeric, and chaat masala, but feel free to play around until you get something you like.

Recipe under the cut!

Patreon | Tip jar

Makes 10-12

EQUIPMENT

A bamboo or metal steamer, or a wok / large, deep pan / large pot, with a closely fitting lid

Parchment paper

INGREDIENTS:

For the dough:

1 cup (120g) AP flour

enough water to create a soft dough (about 1/4 cup / 60mL)

For the filling:

2/3 cup (65g) TVP

1/4 cup (60mL) vegetarian 'beef' stock from concentrate (or substitute vegetable stock + 1 Tbsp soy sauce)*

1/2 small yellow onion, grated

1/2 Tbsp grated garlic

1/2 Tbsp grated ginger

2 1/2 tsp momo masala

1/2 Tbsp vegetable oil or vegan ghee

1 tsp salt, or to taste

2 green onions, minced (optional)

*I like TVP because its flavor is so customizable, but if you don't have any you may substitute any other vegetarian ground beef substitute for the TVP and stock.

For the achar:

4 roma tomatoes (300g), chopped

2 tsp sesame seeds

2 tsp cumin seeds

1 tsp coriander seeds, toasted and ground

6 timir or Sichuan peppercorns, toasted and ground

large pinch turmeric

pinch chaat masala (optional)

2 dried bird's eye chilis, crushed, or 2 tsp chili paste

1 Tsbp neutral oil

1 tsp grated ginger

1 tsp grated garlic

1 tsp salt

3/4 cup (180mL) water

squeeze of lime or lemon juice (optional)

For the momo masala:

Nepali momo masala is available commercially from brands such as Century; you can also make it at home by adjusting the following recipe according to your taste or what you have on hand. This spice blend will make about as much masala as needed for this recipe.

1 small bit Ceylon cinnamon (or substitute cassia cinnamon)

3 black peppercorns

1 clove

1 strand mace

3/4 tsp coriander seeds

3/4 tsp cumin seeds

1 small dried chili, or 1/4 tsp Kashmiri chili powder

1/4 tsp ground ginger

1/8 tsp fenugreek seeds

1/8 tsp black mustard seeds

large pinch of grated Indian black cardamom pod (or substitute 1 green cardamom pod)

pinch nutmeg

pinch turmeric

pinch ground cassia cinnamon

INSTRUCTIONS:

For the dough:

1. Measure your flour into a large bowl by weight, or by spooning it gently into a dry measuring cup and levelling it off. Slowly add water (you may need more or less than 1/4 cup / 60mL) until a cohesive, non-sticky dough forms.

2. Knead your dough for 5-10 minutes until it is smooth and elastic. Cover and set aside to rest while you prepare the filling and achar.

For the filling:

1. Add all ingredients to a mixing bowl and mix or knead until well combined. Allow at least 10 minutes for the TVP to hydrate.

For the achar:

1. If using whole spices, toast coriander and Sichuan peppercorns in a small skillet on medium heat for a few minutes until fragrant, and grind them in a mortar and pestle.

2. Heat oil in a large pan on medium. Add sesame seeds and fry 5-7 minutes, agitating often, until they are fragrant and a shade darker.

3. Add cumin seeds and fry until fragrant. Add remaining spices (coriander, peppercorns, and turmeric) and allow to bloom in the oil for 30 seconds.

4. Add ginger and garlic and fry for 30 seconds until fragrant. Add chilis or chili paste and cook for a minute or two.

5. Add tomatoes and salt and cook until tomatoes are slightly softened.

6. Add water and cook, covered, 5-10 minutes until dried chilis (if using) and tomatoes are soft.

7. Blend all ingredients (including cooking water) using a countertop or immersion blender. Add lime and more chili paste as desired.

For the momo masala:

1. Toast whole spices in a dry skillet on medium heat for a few minutes until fragrant and a shade darker. Toast larger whole spices and smaller seeds separately to prevent the seeds from burning.

2. Remove the skillet from heat and toast ground spices for 30 seconds, agitating constantly.

3. Grind all spices together in a spice grinder or mortal and pestle.

To assemble:

1. Divide the dough into balls of about 1” (2.5cm) in diameter (mine weighed about 14g each) and roll each ball out into a 4” (10cm) wide circle. (If you're inexperienced with rolling out circles of dough, you may also divide the dough in two pieces, roll each out into a sheet 1/4" thick, and use a 4" cookie cutter to cut out circles. Allow scraps to rest before rolling them back out.)

2. Hold a wrapper in the palm of your non-dominant hand and add about 2 Tbsp 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. (You may shape your momos to be completely closed at the top, or leave a small hole in the center where your thumb has been--it's up to your preference.)

Place completed dumplings on a plate and cover with a kitchen towel to prevent drying out. 3. Steam your dumplings. Place a parchment-paper-lined 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’re using a metal steamer, tie a kitchen towel around its lid to prevent condensation from dipping back down onto the dumplings; line the metal steamer with parchment paper, or oil it, to prevent the dumplings from sticking. 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 on a parchment paper-lined 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.

4. 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 6-10 minutes, until the dough is tender and cooked. Serve warm drizzled with achar, or with achar to the side. You may also mix the achar with a bit more water or stock to thin it out, and serve momos in a bowl filled with achar; this "momo soup" is known as momo jhol achar.

#recipe #vegan recipe #cooking #vegan cooking #TVP #Nepali #dumplings #momos #green onions

[breastsandeggs]

an in-depth, detailed list of my holy grail safe foods

+ also how to eat them! bc eating under our limit doesn’t have to suck.

1. cucumbers

even if u hate cucumbers, u can slice them super thin & cover in a sauce and u won’t even taste them 🤞 here are some ways u can eat them:

chinese spicy cucumber salad (chili oil, soy sauce, sesame oil on thinly sliced cucumbers left to marinate for an hour or 2)

w/ red onions, mustard, olive oil, salt&pepper, & a little honey

cucumber sushi w/ canned tuna & seaweed (skip the rice)

those viral cucumber noodles (use a peeler to slice)

w/ a little bit of cream cheese & EBTB seasoning

2. smoked salmon

skip this if u hate the fishy flavour lol😭 but these are especially good bc they are suuuper high protein (12g for maybe 70c4ls!!)

on a rice cake/low c4l crackers w/ cream cheese, cucumber, salt&pepper (OR, skip the rice cake & eat it on the cucumber)

in a salad w/ lettuce, cucumber, dill&yogurt dressing

3. lemons

may seem weird but they are super good in drinks & if ur craving sour candy!

lemon juice & 0c4l sweetener- microwave for 20secs & mix into water/tea for a low c4l lemonade

sliced & dipped into any 0c4l sugar replacement like stevia

4. any fruit

be careful w this one bc its really easy to eat a lot thinking and letting the c4ls add up! cut ur fruit super small and force urself to eat the pieces one by one. u can also cut them super small, mix w/ 0c4l sweetener & microwave for 20 sec to create smth that tastes like pie filling

5. napa cabbage

boiled in water w/ a bit of chicken bouillon, veg dumpling, carrots

boiled in chicken stock, strained, eaten w/ chili oil/hot sauce

coleslaw made w/ greek yogurt & mustard instead of mayo

*DISCLAIMER- a lot of sauces are used in these recipes and will only be low c4l if u use in moderation! if u cant trust urself w sauces, invest in good dry seasonings bc those have almost no c4ls (EBTB, taco seasoning, etc)

that’s it :) thanks if u made it to the end, love u guys

#mealsp0 #mealspø #low cal restriction #low cal meal #⭐️rving #⭐️ve #thinspø #th1n$pø #light as a 🪶 #light as a feather #tw ed but not sheeran #@n@ diary #pro for me not for thee #@na motivation #th1gh g@p #i wanna be tiny #i wanna lose weight #low cal diet #low calorie meals

[coffee-or-hot-cocoa]

Don’t mess with the chef

hahaha lol based @skittlescripts’s isekai to the west au, special thanks to the works of @semisolidmind, @rennsdeaddoves, @thesexydancingcrepe, @rainyriu, @ritzhasmonkeybrain, @rinitachan, @lavenderskye29, @zamypachi and @theweepingegg

Oranges. It all started with oranges, Nikki loved the fruit too much, and while she was willing to share a few slices, she didn’t expect the damn pig to eat all of them while she was distracted from cooking lunch three days ago, of course, she was angry and why wouldn’t she be? While on the outside she may look ditzy and cheerful, Nikki swore revenge with barely contained anger on the inside and she already swore revenge in the worst way she knew how, through food.

The sun was shining brightly on a beautiful peaceful day, while the pilgrims went on their journey to the West, the only female in the group was happily skipping along and humming a little song as they traveled hoping to make time flow faster, she was buzzing with excitement it was finally her turn to cook, she can’t wait to use the potatoes and leeks she bought for a bargain from the town they passed by yesterday, she even found some herbs and mushrooms from the forest they went through this morning. 

Dark eyes sparkled in delight as she thought of recipes to use, making soup was definitely a good option, but she also wanted to make stir-fried potatoes and mushrooms, making potato gnocchi would be nice but there isn’t enough herbs to help flavour the potato, but maybe she can make some classic garlic chili oil noodles with some mushrooms, and potato and leek dumplings, though she can improvise and make Wukong help her with making some baked potato, now if only she can lure Zhu Bajie into a secluded location to butcher him into bacon, unfortunately, they're in an open field so she can’t dump the body for wild animals to eat the carcass, as much as she wanted to kill him, she doesn’t have an established alibi to make her innocent, so those plans for murder must be on hold for now.

The hours passed by quickly as the group made their camp near a pond, the dark-haired woman saw something in the trees, it was a cluster of small round yellow berries, she recognized these from a survival wilderness show she watched, it was chinaberries, she remembered they caused diarrhea and were poisonous, but not enough to kill, with a happy smile, Nikki skipped to the nearest tree and gathered the ripe fruits while the others were distracted in setting up for the night.

Sha Wujing noticed Nikki looking happy while setting up the fire to cook. “Did you decide on what to cook for tonight?” he asked quite curious, the woman seemed more cheerful than usual this evening “Yup~ I’m planning on making some garlic and mushroom noodle soup with potato and leek dumplings!” the young woman chirped as she boiled some water to soften the potatoes and leeks, after the water was finished boiling she used a portion of it and some oil to make noodles while kneading the dough she asked Sha Wujing to wash the potatoes and leeks.

Nikki then chopped the potatoes, leeks, and mushrooms and boiled them, getting a mortar and pestle, she ground some chili, garlic, and ginger into a soft paste to flavour the broth and to mix into the dumplings, once the herbs were done being mashed into a paste, Nikki added half of it to the boiling vegetables, she scooped out the cooked veggies and swapped it with the freshly made noodles and added some salt, the woman then mashed the potatoes and mixed some leftover flour and herb paste to create new dough for dumplings, she then took the leeks and mushrooms and used them as filling for the dumplings, once done she added all of the dumplings to the boiling soup to fully cook.

The rest of the pilgrims just stood by watching as Nikki cooked, it was always a treat for them to watch her use skills in the culinary arts, it was especially endearing when she looks so happy feeding them. Once the food was done cooking, she asked for their bowls and served them, Nikki discretely added the chinaberries to Zhu Bajies bowl, their yellow colouring didn’t seem out of place near the potato dumplings she made, smiling brightly as she joined the group in dinner.

It only took an hour before Zhu Bajie complained of an upset stomach while the rest of the group was warming themselves by the campfire after cleaning up from dinner and it only took 10 minutes before he panicked and scrambled to relieve himself near some bushes, every time he thought he was done and was about to sit down, he had to rush to the nearest bush, after an excruciating 20 minutes, Zhu Bajie was nauseated started to cry while holding his grumbling and upset stomach, the pig started to crawl back to the bush to vomit.

Nikki just smiled happily at the scene and Wukong noticed her gleeful expression. “What’s got you so happy about this? Did you do something?!” he questioned the cheerful woman, the rest of the group stared at the scene, and before Tripitaka can activate his spell on Wukong's fillet, Nikki answered happily, “Yup!~ that’s what he gets for eating all of my snacks three days ago, just because I didn’t get angry at you doesn’t mean I’m not plotting my revenge” Nikki’s smile became wider as she continued “At first I planned to butcher him, but the local predator species wasn’t big enough for it to be believable to make it look like an animal attack and I don’t have an established alibi but then I thought poison is the way to go, luckily I found these chinaberries~.”

The woman had a sadistic little twinkle in her eyes and giggled as Zhu Bajie crawled back to the camp, the pig looked scared at the young woman’s blissfully happy face. “Next time don’t eat all of my fruits, I might not outwardly express my anger, but I won’t hesitate to get even and then some okay?~ welp good night everyone~” and with that, the young woman gleefully skipped to her cot and happily went to sleep, the rest of the group just gaped at her. Yup don’t mess with the chef.

lol should I publish the recipe for this too?

#jttw sun wukong #jttw pigsy #jttw sha wujing #jttw tripitaka #sun wukong x reader #monkey king x reader #reader #isekai'ed to the west #jttw x reader

[wonderlandleighleigh]

I'm sharing this recipe from the NYT cooking blog because it turned out so, so good.

We often have frozen dumplings in our house as a "nobody feels like cooking, steam these" option, and as much as I love dumplings, they don't feel like a complete meal.

NYT to the rescue:

Kosher salt

Rice vermicelli noods

1 tbs sesame oil

2 inches if ginger, peeled and grated

2 (or however many your heart desires, we all know garlic is measured in feeling) cloves garlic, grated

1 tsp ground turmeric

6 cups veggie stock

2 tbs white miso (I used 1 white and 1 red)

16 Oz frozen dumplings of your choice (We used TJ's shrimp ones) not thawed

The recipe calls for broccoli and baby bok choi but...they're veg. Use whatever. I used corn and spinach.

Herbs for plating.

1. Make your noods. Whatever the pack says. Make 'em and then divide them up into the bowls you're plating with.

2. In the same pot you just cooked your noods in, add the sesame oil over medium heat. Once it's doing its thing, add the ginger and garlic. Stir for 30 seconds then add your turmeric and stir until it's nice. 15bl ish seconds.

3. Pour in veggie stock and some salt (like a tsp) and let cook for about 10 min.

4. Add your miso and stir to dissolve. Add salt if needed but miso is pretty salty so you likely won't need much.

5. Increase the heat to medium high and drop in your dumplings. Wait for them to cook through. Do not be like me and add your veg directly after. Wait for them bitches to float to the top.

6. Add your veg and cook for a few minutes. Like 2-3. More if you didn't let your dumplings cook all the way.

7. Ladle soup into bowls where your noods have been patiently waiting. Top with herb of choice (I used Thai basil, but there's cilantro or whatevs).

...and I added chili crisp because I am a fan of delicious pain.

Eat. Enjoy.

#food #recipes

[redisaid]

Red’s recipe time

Lazy person dumpling soup

Requirements:

Frozen dumplings of your choice

Beef bullion cube

Soy sauce

Ginger paste

Garlic or garlic powder

A green onion

A stove and a pot

Chili oil (optional)

Procedure:

Bring 3-4 cups of water to a boil, just enough to make the amount of dumplings you want float

Toss in the frozen dumps (usually 6-10 depending on the size of dump)

Toss in the bullion cube

Toss in about 1 tsp of ginger paste

Toss in 1/2 tsp of garlic or garlic powder, or 1 tsp if you really like garlic

Slice up that green onion and toss it in

Put about 1-3 tbsp of soy sauce in there depending on how salty you like your soup

Boil until the dumps are done, the bullion cube has dissolved, and the onions are softened (about 8-10 minutes)

Pour into a bowl and enjoy with optional chili oil, feeling as if you have accomplished something of significance because this shit is so good wtf

My recommended dumplings of choice for this are Beef Bulgogi mandu, if you can find them, but any dumpling is a good dumpling. Other veggies like carrots are good to add as well, but make sure to slice them thin so they cook evenly with the dumplings. Greens are excellent as well!

#i am eating a bowl of this rn #it is the nectar of the gods #enjoy me using manic energy to feed you

[rainbowsky]

Hi RBS! Hope you're doing great ☺️

I am here because I love ggdd & I support them wholeheartedly. It has been around 6 months of me into yizhan fandom & from what I have observed gg seems like someone who loves cooking for people he loves( plus he's a great cook! ). I know there's one cpn of dd eating a homemade spicy meat dish ( sorry I don't remember exactly) sent by mama xiao. But has there been any instances or any candy/cpn regarding gg cooking for dd??

This is one of my favorite CPN. I really love all the domestic ones. 🥺

Fake, fan fiction, CPN.

Anon is talking about the sauced beef saga which you can read more about here.

There are a few things that immediately come to mind that are part of the CPN/rumors about what GG has supposedly cooked for DD.

Quarantine Pancake

There is a whole saga of CPN around GG possibly having taught DD how to make this delicious pancake sandwich wrap type thing during quarantine. @accio-victuuri did a detailed post outlining the whole story, so I'll just link you to that.

DD cooked this for the other captains during SDOC4. You can find my review that episode (including the recipe for the pancake) here.

Zongzi

GG has said he loves making zongzi (wrapped stuffed rice dumplings) for Dragon Boat Festival, and there is some CPN that GG made zongzi around the time they went on their Dragon Boat Festival date. GG posted a photo on Weibo that evening holding some zongzi (there is CPN that DD took the photo).

There is also a fake rumor that GG visited DD on set during filming of BAH and DD helped him tie zongzi for the cast and crew.

Cola chicken wings

DD was asked in a Spring Festival interview last year what dish he liked to eat when he went home, and he said 'cola chicken wings'. The hosts commented that it wasn't a local dish.

Then for Spring Festival earlier this year GG posted photos of some of the dishes that were being prepared with a caption asking people to guess which dish he had prepared. Cola chicken wings were among the dishes on the table (top right corner).

Tomato and egg noodles

There's a new fake rumor that just came out, where DD is said to enjoy eating GG's homemade tomato and egg noodle soup (if you've ever had egg drop soup, it's basically that only with stewed tomatoes as the base instead of just chicken stock).

The rumor claims DD likes putting chili oil in it, and that he told GG he liked it even when GG didn't make it in his usual way, to which GG replied, "You think everything you eat is delicious."

There are other fake rumors about GG cooking for DD, too many to outline here, but a couple others I recall:

GG supposedly baked cookies and sent them to DD on set, and DD - not realizing GG had baked them - shared them around the set. When he realized GG made them he asked for them back.

During filming, DD said to GG, "You're always drawing me cakes, but I never get to eat any of them."

DD said he liked a kind of soup and GG told him it's easy to make and told DD how to make it, and DD said 'but it wouldn't taste like yours'. 🥺

Just a reminder that fake rumors are unconfirmed.

There are probably other examples I'm missing, and more details that have slipped my mind, but those are a few examples.

#bjyx #yizhan #the mysteries of yizhan #domestic gg #domestic dd #ask

[monopoly-mountain-requests]

Third, Last, and Limited Life Martyn recipe kit with lots of flavor, fruit, and meat with no sausage or seafood and no spice.

Pork dumplings (don’t use chili oil to keep it more mild)

Mild chicken curry

Lemon pepper chicken (a personal favorite of mine!)

Blueberry ice cream pie

Mango sticky rice

Amethyst Geode candy! (Like the crystals you use to make spyglasses! AHA!)

#🪶falling feathers ~mod grian #🏜red winter is coming ~queue #🏜you may take the enchanter ~completed request #inthelittlewood kin #martyn inthelittlewood kin #itlw kin #Martyn itlw kin #life series martyn kin #life series itlw kin #life series kin #mcyt kin #cw:mcyt

[flintandpyrite]

Crispy shrimp rice rolls

I made these for dinner last week based on this recipe I found but with more rice and nori and they were so good. I will definitely make them again, maybe with tofu as a variation instead of shrimps…

Ingredients:

32 rice paper wrappers

1.5 cups dry white rice

1-2 packs nori snack squares

Neutral oil for frying

For the shrimp:

600 g raw shrimp shelled, cleaned and chopped

2 garlic cloves, minced

2 tsp fresh ginger, minced

4 tsp oyster sauce

2 tsp soy sauce

2 tsp toasted sesame oil

2 tsp Shaoxing wine

2 tbsp cornstarch

4 green onions, finely chopped

Steps:

First, cook the rice.

Meanwhile, place the shrimp in a bowl and add the garlic, ginger, oyster sauce, soy sauce, sesame oil, shaoxing wine and cornstarch. Mix well to coat the shrimp pieces.

Heat some neutral oil in a pan and add all of the shrimp, stirring occasionally until the shrimp is cooked but tender. Remove from heat and stir in the green onion.

To make the dumplings, place some near boiling water in a shallow pan and dip a rice paper wrapper in to make it pliable. Place it flat on a clean work surface and put a nori square in the center. Using a scoop, add about 1/4 cup cooked rice on top, then 1/4 cup of the shrimp. Fold the sides of the rice wrapper over the filling to make a package. Wet a second wrapper and double wrap your dumpling. Place on a clean surface to sit while you wrap the other dumplings. I made about 16. They make good leftovers.

Heat some neutral oil in a clean large pan and add a few dumplings, being careful not to crowd them. If they touch, they will stick together and tear so don’t let them get close. When they are well browned on the bottom use a thin spatula to flip them and brown the other side.

Eat hot with mayonnaise and chili crisp. I served ours with steamed Chinese broccoli on the side.

#a larger pan might have been a good idea here bc I had to clean the stove after but it was worth it #flintandpyrite recipe blog

[a-gal-with-taste]

Give us the ramen recipe. (please.)

(Ingredients depend on mood, and I eyeball most of what goes in) but sure, it goes like:

Toast seasme seeds and coconut flakes in pot for a couple minutes, preferably without starting a fire or burning them, then set aside for sesame oil and sauté garlic until tasty, throw in spicy-sauce of choice or red-pepper flakes while sauté-ing (chili oil, Sriracha or red curry paste works too!)

Add chicken broth to boil, and yeet some frozen-dumplings in for a few minutes before adding in rice-ramen noodles.

Chop up green-onion while you wait, then scoop out noodles/dumplings when done to top off with seasme seeds, coconut flakes, green onion, red-pepper flakes and drizzled seasme oil on top.

Could toss in shrimp, coconut milk and various veggies or seasonings for extra-flavor while noodles/dumplings are cooking, but that's my lazy-meal for when I'm hungry but don't want Doordash to bleed my bank account dry 🤌

#ask me #ask #me #ramen #recipe #i seriously just eyeball stuff and toss in whatever sounds best to me in the moment

[najia-cooks]

[ID: Close-up on whole spices including bark cinnamon, star anise, black cardamom, and mace in a granite mortar. End ID]

मीट मसाला / Meat masala (Nepali spice blend)

Nepali मीट मसाला or मिट मसाला ("mīṭ masālā" or "miṭ masālā," from "meat masala")—also called मटन मसाला ("maṭana masālā," "mutton spice blend")—is used to season various kinds of meat, but is especially common in marinades and sauces for lamb, as in खसीको मासु ("khasīko māsu," "lamb curry"). In Nepal, meat is usually eaten for parties or celebrations, on feast days—such as दसैँ (Dashain) and ईद अल-अधा (Eid al-Adha)—and on weekends.

Meat masala is sold as a commercial product to make home cooks' preparation of meat quicker and easier. In some recipes, the spice blend is not listed as a separate ingredient, but is hidden within the list and prepared fresh with each dish: depending on the cook, some of the spices will be left whole and fried in the cooking oil, and others will be toasted, ground, and added later.

Making your own meat masala gives you more control over the ingredients than buying commercially, and ensures a fresher product. Keep some in your pantry to add to meat preparations including curries, dumplings, and chatamari, and to use in marinades, sauces, and braises; or make a batch ahead of a festival and use it as the seasoning base for dishes you prepare over the course of the holidays.

Recipe under the cut!

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Ingredients

Spices for grinding

4 dried (3g) red chilis, or to taste (रातो खुर्सानी / rato khursani)

2 Tbsp (16.5g) cumin seeds (जीरा / jeera)

2 Tbsp (8.5g) coriander seeds (धनिया / dhaniya)

1 Tbsp (7g) green cardamom pods (सुकमेल / sukmel)

1 Tbsp (5g) black cardamom pods (अलैंची / elaichi)

1 Tbsp (8.5g) black peppercorns (मरिच / marich)

3-inch chunk (6.5g) Chinese cassia bark (दालचीनी क्यासिया / dalchini kyasiya)

1 tsp (2.5g) whole cloves (ल्वाङ / lwang)

1/2 head (2.5g) nutmeg (जायफल / jaiphal)

1 tsp (4.5g) fenugreek seeds (मेथी / methi)

1 tsp (2.5g) fennel seeds (सौंफ / saumph)

1 pod (1g) star anise (स्टार ऐनीज़)

1/2 tsp (1.5g) ground turmeric (बेसार / besar)

1/2 head (.3g) mace (जावित्री / javitri) (optional)

Look for cassia (cinnamon) bark that is rough and wood-like in appearance and does not curl naturally into quills: it may be labelled "cassia bark," "cinnamon stick flat," "desi cinnamon," or "dalchini flat" at a South Asian or halal grocery store.

Black cardamom pods may be labelled "kali elaichi" or "moti elaichi."

Spices for frying

2 medium (.7g total) tej patta (Nepal bay leaves) (तेजपात)

1 tsp (2g) ground ginger (अदुवा / adhuwa)

You may choose to leave out the spices for frying if you will be making a curry (and can fry them along with the rest of the aromatics). Include them for a preparation where the meat will not be fried in oil (e.g. momos, chatamari).

Instructions

1. Lightly crush nutmeg in a mortar and pestle to break in half. Crush cinnamon to break into a few pieces.

2. In a dry skillet over medium heat, roast chilis, black and green cardamom pods, and cinnamon until fragrant, stirring often. Set aside to cool.

3. Roast black peppercorns, cloves, and star anise for a couple minutes until fragrant. Set aside.

4. Roast smaller seeds (cumin, coriander, fenugreek, fennel), mace, and tej patta for a minute until fragrant. Set aside.

5. Remove skillet from heat. Toast turmeric and ginger for 30 seconds, stirring constantly.

6. Grind all spices together in a mortar and pestle or spice mill. Pass through a fine mesh sieve. Store in an airtight container in a cool place.

#Nepali #spice blends

[allwaysfull]

The Recipe | Josh Emett

Minestrone

Wonton Soup

Momofuku Ramen

Pappardelle with Prawns, Peas & Parmesan

Spaghetti alle Vongole (with Clams)

Spaghetti with Tomato Sauce & Ricotta Cheese with Herbs

Ragù Bolognese

Spaghetti all Carbonara

Spaghetti Aglio Olio e Peperoncino (with Peperoncino & Garlic)

Bavette with Cheese & Pepper

Goat Cheese Ravioli in Pancetta & Shallot Sauce

Risotto with Pecorino, Olive Oil & Balsamic Vinegar

Yellow Dal with Spinach

Lentils à la Française

Falafel

Cachapas (Sweetcorn Pancakes)

Tortilla de Patatas (potato)

Tabbouleh

Caesar Salad with Potato Croutons

Pumpkin Seed Coleslaw

Classic Ratatouille

Creamed Spinach

Carrots Vichy

Flemish-style Asparagus

Celeriac Remoulade

Pan con Tomate

St George’s Mushrooms, Garlic & Parsley on Sourdough Toast

Petit Pois a la Française

Roasted Vegetables Catalan-style

Caponata

Cauliflower Cheese

Potato Gratin

Coleannon

Pommes Mousseline

Pommes Dauphine

Potato Rösti

Pommes Anna

Clam Bruschetta with Roasted Vegetables

Moules Marinière

Grilled Scallops with Sweet Chili Sauce & Crème Fraîche

Pulpo a la Feria (Octopus)

Tuna Tataki Salad

Fish Congee

Black Cod with Miso

Coq au Vin

Gongbao Chicken (Spicy Chicken with Peanuts)

Chicken Korma

Chicken Tikka

Guotie & Haozi (Pork & Cabbage Beijing Dumplings)

Tartare de Boeuf Bistrot

Beef Green Curry

Lamb Shank Rogan Josh

Boeuf Bourguignon

Boeuf en Daube Provençale

Veal Osso Bucco with Truffled Polenta & Gremolata

Pizza Pomodoro

Pissaladière

Twice-Baked Goat Cheese Soufflè

Madeleines

Almond Biscotti

Carrot Cake

Easy Vanilla Cake

Dark Chocolate Brownie

Crème Brûllée

Pistachio Ice Cream

Traditional Tiramisu

Chocolate Molten Cakes

Apple Sponge Pudding

Bread & Butter Pudding

Crêpes Suzette

Ruth’s Very Rich Pancakes

Chocolate Truffles

Baba Ghanoush

Olive Tapenade

Anchoiade

Tarmosalata

Café de Paris Butter

Herbed Garlic Butter

Basil Pesto

Chimichurri

Salsa Verde

Classic Skordalia with Bread

Sambal

Thai Chili Jam

Carmalized Onions

Horseradish Gremolata

Preserved Lemons

Pickled Red Onion

Green Tomato Chutney

Confit Tomatoes

Basic BBQ Sauce

Peanut Sauce Four Ways

Green Curry Paste

Salsa Romesco

Tasha’s Napolitana Sauce

Pomodoro Sauce

Salsa al Burro e Salvia (Butter & Sage)

Fish Velouté

Red Wine Sauce

Béchamel Sauce

Béarnaise Sauce

Hollandaise Sauce

Mayonaise

Truffle Mayonaise

Aïoli

Caesar Dressing

Classic Vinaigrette

French Vinaigrette

Lemon Vinaigrette

Green Goddess Dressing

Dashi

Ponzu Sauce

Chicken Stock (white and brown)

Fish Stock

Crème Pâtissière

Crème Anglaise

Naan

Chapati

Pizza Dough

Egg Yolk Pizza Dough

Semolina Pasta Dough

Traditional Pie Dough

#the recipe #josh emett #ken hom #david chang #massimo mele #danielle alvarez #heinz beck #gennaro contaldo #nancy silverton #alfred portale #giorgio locatelli #angela hartnett #christine manfield #michael caines #mark bittman #crace ramirez #frank camorra #tyler florence #ben shewry #claudia roden #Jacques Pépin #nieves barragan mohacho #tom kerridge #josé andrés #rodney dunn #julien royer #darina allen #shannon bennett #anne-sophie pie #rick stein

[anjalishopping]

5 Easy Sesame Oil Hacks for Authentic Asian Flavors: Help You Cook at Home Better

Sesame oil, the number one choice in many Asian cooking recipes, is not only limited to the finishing option. Despite the fact it is only one item on the list, the flavour and fragrance of hazelnuts can be an absolute game changer and transform simple home cooking to something that might appear on restaurant menus. where do you begin? Nallennai and gingelly oil, both terms for untoasted sesame oil, are particularly common in South Indian cuisine and boast a number of health benefits.

Here are 5 easy sesame oil hacks to unlock authentic Asian flavors:

1. Choose Your Weapon: Hand-made vs. factory-made, paying attention to details both small and large. Untoasted Sesame Oil

There are two main types of sesame oil: burnt and unburnt while waiting.

Toasted Sesame Oil: And this is when the real taste sensation comes: the unforgettable dark oil with a unique, walnut-like flavor that I cannot get tired of. It is just the right climax for making finishes for the noodles, stir-fries, spring rolls or dumplings. Hence, low smoke point is why it is not to be applied in high heat cooking.

Untoasted Sesame Oil: This liquid oil is considered to be a gentle and smooth flavoring which is different than full flavored extra virgin olive oil. It is suitable for family grilling, as well as to be used in salad dressings and drizzled over prepared dishes for an appetizing and nutty flavor. Its smoke point is high and hence allows lighter frying which is required in sauteing.

2. Unleash the Power of Sesame Oil in Marinades:

Sesame oil will add flavors of unparalleled intensity to the marinades for meats, tofu, as well as vegetables. Apply two teaspoons each of toasted and untoasted sesame oils (for personal taste) along with soy sauce, ginger, garlic, and a small measure of honey to form an oriental marinade with which you will soak the dishes to result into soft and delicately flavorful dishes.

Challenge: Marination is the process through which liquids enhance our food with their flavors, a feat that requires time. Rather than last minute marinating especially the commonly used liquid marinades should be for at least 30 minutes or overnight.

3. Sesame Oil Magic for Noodles and Dumplings:

An adornment as simple as drizzling a few drops of toasted sesame oil suddenly creates an unexplainable elevation in the taste for noodle dishes and dumplings. Adding a layer of nutty richness, and creating a very balanced and aromatic flavor palette; this augments the quality of the food.

Impact on Flavor: A little is a much. Scale a couple of drops of toasted sesame oil and then add to your taste. Over killing is bad because it will overpower other flavors and make it unreasonable.

4. Don’t Forget the Dipping Sauce:

Sesame oil, which is commonly used all over the Asian region, becomes a main ingredient in many of these dipping sauce formulations. Mix it with soy sauce, rice vinegar, chili oil and a pinch of sugar for a dip that would be nice to serve on dumplings, spring rolls, and grilled meat.

Experimentation is Key: Go with your taste and alter the ratios of sesame oil, soy sauce, and vinegar to keep creating the unique blend of dipping sauce just the way you like it.

5. The Secret Weapon for Restaurant-Style Stir-Fries:

Sesame oil is a basic ingredient that professional chefs universally use to heighten the levels existing in any dish. Next, put the vegetables and your protein on medium-high heat and proceed to stir-fry and then add a little sesame seed oil to it just before serving. This vanification of sleeping will in the end uplift the pleasant smell of the stir-fry and will give it that slightwise nutty touch making it extraordinary.

Remember: Additionally, sesame oil has the property of easily burning. Introduce it literally in the last minutes before cooking as it can taste you bitterly otherwise.

Nallennai vs. Gingelly Oil:

Both nallennai and ingelly are just different for sesame oil, fortunately untoasted usually used in South Indian cuisine.

Conclusion:

Sesame oil is a super ingredient that can really help you become a master in Asian cuisine with these tricks of the trade at your home. These tips are handy, and they are going to supplement the flavor, aroma and consistency of your meals. Hence, you can introduce diversified foods to your menu. OK, people, go for your bottle of sesame oil and start your journey into one of the most diverse and delicious cuisines in the world!

#chekku nallennai #cold wood pressed #gingelly oil #anjali #combo #pulses #natural #oil #rice #grocery