#There is a plum core in my rice ball ? | Explore Tumblr Posts and Blogs

thedragonofdoma · 1 year

Text

Last week, a friend of mine proffered a question: "If a culinarian were to create a dish that represents Zaya, what would that dish be?"

Originally, I handwaved the question, giving an answer I was neither happy with nor really remember. Now, though... I think I've got an answer I'm happy with.

A lot of thought went into this item, as well as its stats and the ingredients it would require. But if you just want to look at the fake food and move on, be my guest!

Now, there's a lot to go through about the Three Flowers Mochi. Firstly, the real-world variation.

Three Flowers Mochi would actually be a trio of assorted Daifuku Mochi, each one filled with a different popular Japanese fruit; those being Cherries, Strawberries, and Plums. Outside the fact they are fruits can be found in the East, these fruits go quite well as a set of three, and individually with the matcha flavor of the green tea accompaniment. Ideally, they'd have a little of the flour used to roll them sprinkled on top, as if they were snow-capped hilltops, resembling the mountainous terrain of Yanxia.

The green tea itself would be fairly standard -- using matcha instead of sencha for a more distinct earthy flavor that would complement the sweeter notes in the daifuku mochi. However, I think that the green tea would feature a garnish of a single shisho leaf, which in itself won't change the tea's flavor, but make it feel less like an additive and more as part of the dish entirely.

In-game, the recipe would call for five ingredients, all of which would be found in and around Yanxia (though most are currently collectibles): 2 Crescent Spring Water, 1 Othardian Plum, 1 Azim Strawberry, 1 Koshu Sticky Rice, and 1 Steppe Tea Leaves.

Now... why daifuku mochi? Why fruit flavors, rather than the standard red bean paste and matcha? Why is its item level much higher than other recipes using the same ingredients? Well, there's a lot to unpack.

Firstly: Why Mochi? By its design, mochi tends to have a distinct sweetness that very easily implies the emotional core of who Zaya is: incredibly sweet and empathetic, yet incredibly calm and responsible -- of which is represented by the matcha green tea. Now, I had originally intended to pick Dango for the dish of choice, but not only is it the name of Zaya's pet boar, the small colored balls of pounded rice flour didn't fit the image I had for Zaya. Still, mochi is extremely similar to dango, which helps tie in the fact that Zaya cannot cook to save her life. Don't ask, it's just how it is. But the final part is that daifuku means 'good luck', and the chosen fruits each carry important significance as well (Cherries representing both life and death, strawberries being a symbol of love, and plums being a protective charm against evil and a sign of perseverance.)

The choice of fruits over the traditional red bean and matcha is a rather simple one to answer; I much prefer fruits, and wanted to include a variety of flavors to the dish in question. But this does ground Zaya's core in Othard and the Far East, as all the necessary ingredients are found within Yanxia, Hingashi, and the Azim Steppe.

Lastly, the level. I specifically chose Item Level 520 because it is the same level as the first Endwalker recipes, creating time between the end of Stormblood and when the dish would become available, which in turn helps imply the growth of Doma after its liberation, and the impact I hope for Zaya to have on the people thereof. A fun aside on this, actually; I had thought that it would be Mitsuba, from the Ten Thousand Stalls of the Doman Enclave, who would first create Three Flowers Mochi, and let it spread from there. Finally, the boosted stats also give a hint toward Zaya's character: With Determination being the first on the list, and Direct Hit being the last: These show that Zaya is tough, sturdy, but has learned to strike back swiftly and efficiently.

Thanks for reading this thing all the way through! I put far too much thought in a stupid question, and only have the one picture to show for it, but I hope you enjoyed my rambling all the same!

#DragonofDoma #ffxiv #nonwol #final fantasy xiv #ffxiv oc

0 notes

lokikingofasgardslover713 · 6 years

Text

Oh Glory! {Part 2}

Masterlist

Part 1

My entry for @buckmesideways22 writing challenge!

Thank you @moonfaery for the help on this one!

Steve Rogers x Plus Size Reader

Warnings: SMUT!

A/N: This is to part 2 and there is SMUT! We pick up with the reader and Steve a few months later. I may come back to this at a later date and do a series. *wink wink*

Prompt: Oh Glory by Panic! At the Disco

Words: + 2,000

Several Months Later

“Oh captain my captain,” Y/N began, the hybrid began walking up behind Steve excitedly, hands wrapping around his eyes but like he wouldn’t know it was her anywhere as thick body leaned over his as he sat at the meeting table in the empty conference room, the meeting over, apparent the med bay had released her as blue & silver curls fell across his shoulder.

“How you feel’n doll,” he drawled, leaning back to take the woman’s hands to jerk curvaceous form into his lap as he scooted from under the table.

A whimpering yelp making him realize he may have been to rough on her beat-up body, quick to release her while getting her settled in his lap, clean tank top & boy shorts. The brace over her right shoulder sticking out like a sore thumb, the one that had almost been ripped off in the fight against the newest threat that earth was facing from a few rogue Kree.

“Like a sexy cyborg, you like it,” she laughed hinting to the neoprene brace, looking at it to tug at it not having got it exactly comfortable before looking back to Steve who looked over it worriedly along with the black & blue skin.

“Still feel like going out,” he asked quietly, the two finally making a date to have a nice dinner together, baby blues looking over the rest of her & noting the scar on her chin from Stormbreaker.

“How about we order in? Either my little closet or your penthouse,” Y/N laughed, having been given a small room at the compound while it seemed Steve had one of the larger ones, strong arms wrapping around plum waist to note the short boy shorts & having to look away, so it didn’t cause the suit pants to grow tight.

“Sounds great, what did you have in mind,” he asked with a smile, her arm laying across his shoulders to lean into him to lay tired on his, hand reaching out to push the photos of the fight around, looking over the Kree that almost made her need a metal arm like Bucky had it not been for said soldier as well as Steve pulling him off the hybrid.

“Thai, you like Thai don’t you,” she asked as Steve pushed the photos away to flip them over, that was one day they didn’t need to keep reliving.

“I do. Order & have it sent to my place & surprise me with something new, but don’t forget the sticky rice,” Steve spoke, tilting his head up for a chaste peck to pink lips as he helped her up while he stood, calloused hand giving a light pat to plump ass making her look at him with a smile.

“What? Can’t show my girl I appreciate her assets,” Steve spoke, he was serious as he laid an hand on soft neck to pull her flush to his burning hot body to hover his lips over hers once more.

“No, she appreciates it, but when did I become your girl,” she spoke on his lips, a quick peck before pulling away to leave the conference room without another word, the captain staring after her.

Y/N had the table sat in the captains quarters as she always called them, waiting for him to walk in the door as the song, Oh Glory by Panic! At the disco played the instant he stepped in. The captain finding Y/N smirking at him at the edge of the kitchen propped against the counter with arms folded across ample chest looking him over, apparent Steve had showered & changed before he came up.

“Oh no, you're going to con me aren’t you,” he hinted to the song remembering the first time she finally played it for him ended in a dare that he was to up tight to go skinny dipping in the outdoor pool in below zero weather & he proved her wrong.

That day was the point Steve realized he had a crush so to say on the blue haired hybrid that looked human but was some sort of celestial born to an earthly father that had a pension for hacking & getting into trouble as well as not backing down from a challenge.

“No, I'm not,” she smiled wickedly showing fangs as he stepped close pausing almost flush to look over thick form noting she still wore the brace, so ruff play was off the table for tonight if he was to take her to his bed for the first time.

“The song doll, what do you have in mind,” he asked hand reaching up to cherish over soft neck, thumb pressing lightly curious if she would pull away for relief to wash over him as she rubbed clothed core on the thigh he pressed between thick thighs, not meaning to let out a grunt at the sensation it caused.

“Let’s go for a drive,” Y/N began quietly, watching his expression close, the sexual tension having been building between the two for months as her fingers nervously went to the hem of his shirt.

“There’s a catch,” he smiled, truthfully for whatever the hybrid proposed feeling her rut harder as free hand pushed under the hem of the tank top to massage under ample breast, barely able to keep from placing her on the counter and taking her then & there, needing to know what it felt like to be between thick thighs.

“Your motorcycle, both of us naked, riding through the city to end up on the beach,” Y/N spoke darkly as he leaned down to steal a kiss but stopped to let out a nervous laugh.

“Helmets,” he spoke on her lips.

“Nope, completely naked,” she laughed out.

“Right, like a woman with bright blue hair on the back of a motorcycle want be a dead giveaway two Avengers are streaking around down town on a motorcycle…”

“Who said I was the one on the back? No, oh captain my captain, you are on the back & I'm driving,” she laughed out at the expression as he stared at her for a moment with a lopsided smile. “Come on, who’s the one that knows how to loop the cameras & can take care of any footage? Come on… baby, I'm the only one with a pussy in the room aint I,” she drawled out, accentuating her southern accent as the hand teasing under her breast fell to plump hip to taunt the hem of the shorts.

Without warning Steve jerked Y/N by her hip away from the counter to wrap an arm around curvy waist to hoist her over his shoulder with a yelp to rush out to the garage to fulfill her wish.

The woman couldn’t help the face aching smile as they weaved in & out of traffic at unsafe speeds for the crowded streets of New York. Wild laughter escaping as the captain held loosely to Y/N who finally parked them in a parking spot at the dark beach.

The bare curvaceous woman getting ready to dismount only for a strong hand to grab bare waist to spin thick form to straddle the bike in front of him, pulling thick thighs so they wrapped around toned torso, readied cock probing at slick drenched hole making her shutter.

“You do this to me doll,” Steve growled out in admittance, not caring if luscious cunt was prepared as he pulled her close to slam balls deep into clenching cunt hands falling to taught chest to dig into it with sharp nails.

“Fuck yes,” she grunted grinding down on throbbing cock to force it deeper the burn & stretch of the well-endowed captain sending shivers up clammy spine noting how careful he was of the injured arm that was minus a brace, knowing it had to hurt.

“I just give you the incentive to do it,” she gasped out lips falling to his as calloused hands grabbed plump hips to move them at a bruising pace.

The fact she released to place one hand on throbbing clit to spur herself to an end made the soldier desire the hybrid more as her hand feel to the nape of his neck to forcefully press their lips together again, Steve biting her bottom lip to taste blood as he pushed tongue past puffy lips to tangle with hers.

Y/N taken by surprise as he managed to stand to lay her back across the seat & tank of the motorcycle careful not to hurt her, but unrelenting as thick cock slammed into clenching cunt. Releasing puffy lips to pound plump hips relentlessly into the leather seat as her back arched off the cold of the tank letting out a moan as he sucked a pert bud between his teeth to tease it relentlessly, feeling her hand rubbing at throbbing clit quicker while luscious cunt clenched in its approach to an end.

A calloused hand releasing plump hip to reach for one between them to pull it free, popping the nipple as he looked up to meet golden blue gaze feeling her bucking growing desperate against him as he took the hand he held & laid it on his shoulder.

“Allow me,” was all he uttered as calloused hand slid down to delicate nerve to take over her ministrations making voluptuous body arch harder into his heated frame begging from more.

“Fuck doll,” he ground out, feeling his own end approaching sweat soaked head falling to the crook of soft neck on the left side away from the injury, wrapping lips around the hybrids soft shoulder as nails dug into taught back to leave visible marks.

“I'm gonna cum,” she whispered as he sucked harsh bruises across supple clavicle to tender throat, nipping at her earlobe.

“Cum doll, want you to come hard around my cock,” the captain ground out the command, thrusting hard into clinching cunt swearing it was getting tighter around throbbing cock.

“Oh god,” Y/N let out in a raspy moan as shapely body writhed under the soldier that pinched sensitive clit making her scream out as he found his own end with a lewd grunt biting hard into the soft crook of her neck to mark what was his.

“Fuck doll,” he ground out, removing the fingers on overstimulated clit for both to rut at one another to finish the chase as he place lips gently to hers, pulling shivering form up into his lap, tongues dancing as rutting calmed arms wrapping around thick middle for hers to wrap around sweaty neck to remain flush in the cold winter air.

Both finally pulling apart for him to look up into golden blue eyes sparkling in the starlight having parked in a dark lot that over looked the ocean, swearing he had the perfect view as he leaned back to look over the thick woman who hovered above him. Spent cock finally sliding free of overfilled cunt combined arousal leaking out of juicy cunt over his balls to drip on the leather seat.

“We just ruined the seat,” Y/N spoke out breathlessly letting him drink in thick curves unashamed as he leaned back himself to drink in more.

“It's s’okay doll, I’ll take care of it,” he drawled, allowing Y/N to slip back onto the cold leather sending a chill up sweat soaked spine.

“Let me take us home, I want you pulled against my back, want to fell you against me as we take our time getting back to the compound. Then we will eat, then I wouldn’t mind having desert in bed,” he spoke darkly making Y/N laugh, letting out a yelp as he moved to place her at his back the woman puling tight to sweat soaked back & grinding needy cunt.

“What if we have desert first, you know, live a little,” she laughed giddily, nipping at his ear lobe, feeling the bites along the left side of her clavicle & neck.

“You like to push me don’t you doll,” he began starting up the bike, lifting his legs as to take off through the deserted parking lot to leave.

“I don’t think you need me to push you to do anything, I believe you just bring me along so you have someone to blame if you are caught,” Y/N chuckled as they took off down the back roads to the compound, pulling tight to keep warm, nipping at his shoulder every now & then to rush him along.

Tags open! And re-blogs are ALWAYS welcomed!

Tags: @dark-night-sky-99 @prettybubblesintheair @gramaeryebard @reallyheckinggay @jovanna-shewolf @andiyholly @katstablook @nickyl316h @beets1bears1battlestargalactica @aslandia726 @moonfaery @furstinnajoelle @itsbqueenthings @lookwhatyoumademequeue

@whovianwookie86-captainxev@jazzieomega @tomhardy41

#steve rodgers x reader #steve rogers fanfic #steve rogers x you #steve rogers

41 notes · View notes

topfygad · 5 years

Text

Kuala Lumpur’s Choice Chinese Cooking

Chomp your way through the Malaysian capital’s storied eateries.

The city blocks are chock-full with heritage eateries and roadside stalls. On a single outing visitors will most likely see satay (top left) licked by flames, the vermillion skin of Peking duck (top right), chopsticks pull at a tangle of beef noodles (bottom left), and billows of hot air coursing out of behemoth bamboo steamers holding a trove of dim sum (bottom right). Photos by: Julian Manning

Plumes of cigarette smoke rise like white ribbons, coiling amidst the clamour of Kuala Lumpur’s Chinatown. What incense is to Tao temples, cigarettes are to these streets. Warm notes of roasted chestnuts are replaced by the beer-soaked breath of elderly men quarrelling in Cantonese as I walk down Petaling Road—the spine of a neighbourhood predominantly made up of Chinese immigrants new and old, and throngs of tourists eager to eat.

Some people insist that Chinatowns are the same everywhere. They are, simply, wrong. From haggling over sweet pork sausages in Bangkok to rolling dice over whisky shots in San Francisco, in my experience, Chinatowns are far from cookie cutter replicas of each other. And if I had to choose one in particular to challenge that ill-informed notion, it would be the wonderfully scruffy streets of KL’s Chinatown.

Cherry-red arches and faux Yeezys on ‘discount’ hardly define the area. Cooks are the core of the community, whether they don a sweat-stained ganji or a double-breasted chef’s jacket, and you will realise as much walking down the streets. The culinary roots of this Chinatown’s inhabitants spread out in a tangle, like that of a banyan tree. Baba-Nyona cuisine, also known as Peranakan cuisine, is a mix of influences from early Chinese immigrants who integrated themselves with the local Malays. They are represented by dishes like beef rendang and nasil emak, the latter a medley of coconut milk rice, sambal, fried anchovies, a boiled egg, with the typical addition of chicken. Later waves of immigrants brought along delicacies from their respective regions: char siu pork and dim sum of the Yue cuisine, porridges of Fujian or Hookien cuisine, and the much-coveted Hainanese or Hunan chicken rice, to name a few. In the bylanes of this bustling quarter, culinary traditions stick to these streets like the patina of a well-used wok.

Here, vermilion-hued ducks hang from hawker stands, glowing like the gauze lanterns that line the streets, outshined only by flames dancing below clay pots filled with golden rice and morsels of chicken, fish, and lap cheong sausages. Each stall and station is manned by a master of their craft. Plastic chairs become portholes to skewers laden with charcoal grilled meat and bowlfuls of fragrant asam laksa, wafting tangy notes of tamarind, the broth waiting to be swiftly slurped up.

Finding a memorable meal in KL’s Chinatown is as easy as promenading down its central streets. A hot jumble of thick hokkien mee noodles have been a staple at Kim Lian Lee for decades, the once-upon-a-time stall now a two-storey tall institution. Just across the street is Koon Kee, another neighbourhood stalwart serving up their popular wan tan mee, char siu pork-topped Cantonese noodles tossed in a sweet black sauce, served with pork and shrimp dumplings. And just down Madras Lane (the street’s name has officially been changed, but locals still use its original title) lies a long line for yong tau foo, tofu typically stuffed with minced pork and fish paste, which has had customers queuing up for over 60 years. The catch? In this hubbub, it is all too easy to miss some of the less central but equally important eateries.

This storied assortment of kopitiams (coffee shops), family restaurants, and outdoor stalls from the halcyon days of Chinese culinary influence in Kuala Lumpur are tucked away from the bustle, a few even mapped outside of the boundaries of Chinatown. So if your palate craves a bit of the past in the present, weave in and out of Chinatown and explore restaurants where the same dishes have been served up for decades, for very good reasons.

1. Sang Kee

Est. 1970s

Address: 5A, Jalan Yap Ah Loy, City Centre

At dinner time Chinatown’s sidewalks (top) turn into a menagerie of meals. Chef Won San (bottom) gets to work on an order of freshwater prawn noodles. Photo by: Julian Manning

Sang har mee, or freshwater prawn noodles, are quite the treat in KL. The best sang har mee places are typically stalls, yet they do not come cheap, the most popular joints serving up the dish from anywhere between RM50-90/Rs835-1,500. Even though the portions are usually enough to fill two people, for those kind of prices you want to be sure you’re indulging in the best sang har mee in the neighbourhood.

Tucked in a discreet alleyway in the shade of pre-World War II buildings, on a little lane where late night courtesans would once congregate, lies Sang Kee. For over four decades this open air kitchen has been serving up some of the best freshwater prawn noodles in KL.

Those interested in a performance can inch up in front of the old man behind the wok and watch him work his wizardry, he doesn’t mind. Two beautifully big freshwater prawns are butterflied and cooked in prawn roe gravy, stirred in with egg, slivers of ginger, and leafy greens. Wong San, the chef, understands his wok like Skywalker understands the force—meaning, the wok hei (wok heat or temperature) is on point.

Once on your plate, plucking a plump piece of prawn out of the open shell is an easy feat. The fresh and supple meat is charged with the gravy, bite into it, and a flash flood of flavour courses out. In KL most versions of sang har mee sport crisp, uncooked yee mee noodles, which are then drenched in the prawn-imbued sauce. A lot of people love ’em this way, but I personally feel this gives the noodles the texture of a wet bird’s nest. Sang Kee’s noodles are cut thick, boiled, and then stir-fried, coated with oodles of scrambled egg, a style that lets the prawn’s flavours permeate every bit of the dish. At Sang Kee, for most folks a single p

ortion is enough for two at RM65/Rs1,085 a plate, but if that’s too steep a price, you can get the dish made with regular prawns for significantly less.

2. Soong Kee Beef Noodles

Est. 1945

Address: 86, Jalan Tun H S Lee, City Centre

The fine people at Soong Kee have been serving up beef noodles since World War II, and the product speaks for itself. It’s always crowded at lunchtime, but don’t worry about waiting around too long. Usually a server will squeeze you in at one of the many large round tables with plenty of neighbours who don’t mind the company. I love this approach because it means you get a good look at what your table-mates are munching on. That being said, newcomers should inaugurate their Soong Kee experience with beef ball soup and beef mince noodles—simple but hearty dishes that will give you a good idea of why the place has stuck around (small bowl of noodles from RM7/Rs120).

3. Sek Yuen

Est.1948

Address: 315, Jalan Pudu, Pudu

Mealtimes beckon travellers to dig into bowlfuls of beef ball soup (bottom left), pluck of piping hot scallop dumplings (middle left), and perhaps chow down on a myriad of meat skewers (top right). For dessert, munch on crunchy ham chim peng (bottom right), delicious doughnuts filled with red bean paste. If the flavour is too earthy for you, just pick up an entire bag of regular doughnuts (top left) or roasted chestnuts (middle right) from one of the city’s many street vendors. Photos by: Julian Manning

Sek Yuen is made up of three separate sections, spread out over adjacent lots a few feet from each other. One is being renovated, another is the original 1948 location, and the last is the crowded AC section built in the 1970s. I wanted to eat in the original section, but by the time I arrived the service was slowing down and everyone was dining in the AC section. When in doubt, follow the locals.

Two noteworthy staples of the restaurant, steam-tofu-and-fish-paste as well as the crab balls, were already sold out by the time I placed my order. So I happily went for the famous roast duck with some stir fried greens. The duck was delicious; the skin extra crispy from being air-dried, yet the meat was juicy with hints of star anise, which paired well with the house sour plum sauce. But what I enjoyed most was the people-watching. A Cantonese rendition of “Happy Birthday” played non-stop on the restaurant’s sound system for the entire 50 minutes I was there. The soundtrack lent extra character to the packed house of local Chinese diners, most of them regulars. To my right, a group of rosy-cheeked businessmen decimated a bottle of 12-year Glenlivet, and were perhaps the most jovial chaps I’ve ever seen. In front of me, a group of aunties were in party mode, laughing the night away with unbridled cackles. Perhaps the most entertaining guest was the worried mother who kept scurrying over to the front door, pulling the curtains aside to check if her sons were outside smoking. The sensory overload hit the spot. You could tell people were comfortable here, like it was a second home—letting loose in unison, reliving old memories while creating new ones.

I learned that when all sections of the restaurant are operational, Sek Yuen is said to employ around 100 people, many of whom have stuck with the restaurant for a very long time, just like the wood fire stoves that still burn in the kitchen (duck from RM30/Rs500).

4. Ho Kow Hainan Kopitiam

Est.1956

Address: 1, Jalan Balai Polis, City Centre

Although it has shifted from Lorong Panggung to the quieter Jalan Balai Polis, Ho Kow Kopitiam remains outrageously popular. Customers are for the most part locals and Asian tourists, unwilling to leave the queue even when the wait extends past an hour. In fact, there is a machine that manages the number system of the queue, albeit with the help of a frazzled young man whose sole job is telling hungry people they’ll have to wait a long time before they get any food. It’s safe to say the gent needs a raise. If you haven’t guessed already, get there early, before they open at 7:30 a.m.—otherwise you’ll be peering through the entrance watching the best dishes get sold out.

Many tables had the champeng (an iced mix of coffee and tea), but I’m a sucker for the hot kopi (coffee) with a bit of kaya toast, airy white toast slathered with coconut egg jam and butter; treats good enough to take my mind off of waiting for an hour on my feet. I then dove into the dim sum, and became rather taken by the fungus and scallop dumplings. The curry mee, whether it is chicken or prawn, was a very popular option as well. When it comes to dessert, the dubiously-named black gluttonous rice soup sells out fast, which devastated the people I was sharing my table with.

They also serve an assortment of kuih for dessert, including my personal favourite, the kuih talam. It is a gelatinous square made up of two layers—one green, one white. They share the same base, a mixture of rice flour, green pea flower, and tapioca flour. The green layer is coloured and flavoured by the juice of pandan leaves, and the white one with coconut milk. For someone like myself, who doesn’t have a big sweet tooth, the savoury punch, balanced by a cool, refreshing finish make this dessert a quick favourite (kaya toast and coffee for RM5.9/Rs100).

5. Kafe Old China

Est. 1920s

Address: 11, Jalan Balai Polis, City Centre

A relic from the 1920s, the Peranakan cuisine at Old China continues to draw in guests. The ambience seems trapped in another era, as is the food, in the best way possible. Post-modern, emerald green pendant lamps, feng shui facing windows, and old timey portraits make up the decor. A meal here is not complete without the beef rendang, hopefully with some blue peaflower rice. It is also one of the few places to get a decent glass of wine in Chinatown (mains from RM11/Rs190).

6. Cafe Old Market Square

Est. 1928

Address: 2, Medan Pasar, City Centre

Kuala Lumpur skyline (top left) lies adjacent to the low-slung Chinatown neighbourhood (bottom right); A regular customer looks inside the original Sek Yuen restaurant (bottom left); Cooked on charcoal, the traditional clay pots brim with chunks of chicken, slivers of lap cheong (Chinese sausage), and morsels of salted fish (top right). Photos by: Julian Manning (food stall, woman), BusakornPongparnit/Moment/Getty Images (skyline), f11photo/shutterstock (market)

There is something incredibly satisfying about cracking a half boiled egg in two at this café, the sunny yolk framed by a cup of kopi, filled to the point the dark liquid decorates the mug with splash marks, and slabs of kaya toast. Despite a new lick of paint, I could feel the almost 100 years of history welling out of the antique, yellow window shutters lining the three storey facade of the building, the last floor operating as the café’s art gallery.

This place won me over as the perfect spot to read my morning paper, everything from the high-ceilings to the petit bistro tables allowed me to pretend I was in another era—a time when people still talked to each other instead of tapping at their smartphones like starved pigeons pecking at breadcrumbs. Yet, the best time to see this place in its full form is post noon, when the lunch crowd buzzes inside. Droves of locals cluster in front of the nasi lemak stand placed inside the café, hijabs jostling for the next plate assembled by an unsmiling woman with the unflinching demeanour of a person who has got several years of lunchtime rushes under her belt (lunch from RM6.5/Rs110, breakfast from RM1/Rs17).

7. Capital Cafe

Est. 1956

Address: 21, Jalan Tuanku Abdul Rahman, City Centre

Beneath the now defunct City Hotel, Capital Cafe is your one-stop satay paradise. The cook coaxes up flames from a bed of charcoal with a bamboo hand fan, using his other hand to rotate fistfuls of beef and chicken skewers liberally brushed with a sticky glaze. The satay is a perfect paradox, so sweet, yet so savoury; the meat soft, but also blistered with a crisp char. This snack pairs wonderfully with hot kopi—perhaps because it cuts the sweetness—served by a couple of uncles brimming with cheeky smiles and good conversation (satay from RM4/Rs70).

8. Yut Kee

Est.1928

Address: 1, Jalan Kamunting, Chow Kit

Like many of KL’s golden era restaurants, Yut Kee moved just down the road from its original location. Serving Hainanese fare, like mee hoon and egg foo yoong, with a mix of English and Malay influences, YutKee has remained one of the most famous breakfast joints in all of KL for almost 100 years. At breakfast it features an almost even mix of locals and tourists, the former better at getting to the restaurant early to snag their regular tables.

During peak breakfast hours, waiters slap down face-sized slabs of chicken and pork chops, bread crumbed and fried golden brown, sitting in a pool of matching liquid gold gravy, speckled with peas, carrots, and potatoes. You can’t go wrong with either one. If your gut’s got the girth, follow up a chop with some hailam mee, fat noodles tossed with pork and tiny squid.

On weekends guests also get the opportunity to order two specials, the incredible pork roast and the marble cake. A glutton’s advice is to take an entire marble cake away with you. By not eating it there you save room for their seriously generous portions. The cake also lasts up to five days, which gives you about four more days than you’ll actually need. Plus it makes for a perfect souvenir, especially since the Yut Kee branded cake box is so iconic.

One of the many delighted people I gave a slice of cake to back home hit a homerun when they put into words what was so special about the marble cake: “It’s not super fancy, with extra bells and whistles, but it tastes like what cake is supposed to…like something your grandma would make at home.” As he said the last words he reached for another sliver of cake (chicken chop is for RM 10.5/Rs180, a slice of marble cake is for RM1.3/Rs20).

(function(d, s, id) var js, fjs = d.getElementsByTagName(s)[0]; if (d.getElementById(id)) return; js = d.createElement(s); js.id = id; js.src = "http://connect.facebook.net/en_US/sdk.js#xfbml=1&version=v2.5&appId=440470606060560"; fjs.parentNode.insertBefore(js, fjs); (document, 'script', 'facebook-jssdk'));

source http://cheaprtravels.com/kuala-lumpurs-choice-chinese-cooking/

0 notes

edgewaterfarmcsa · 5 years

Text

CSA WEEK 12

PICK-LIST:

Bok Choy - Basil - Scallions - Chinese Eggplant - Melon -

Carmen Peppers - Corn - Tomatoes (Heirloom, Plum, Cherries)

If you are into a weekly harvest party celebrating all things fall, this CSA is for you.

READ ON FOR ALL YOUR FALL CSA INFO...

WHO: this CSA is open to all seasonal food lovers

WHAT: FALL CSA... our most beloved CSA.

This year we intend to include fresh bread - prepared foods (think pesto, salsa, soup, sauce, etc...) - a treat of local apples - along with our abundance of fall vegetables (root veggies, winter squash, etc..) - newsletter + recipes.

WHERE: at our FARM STAND up on 12A.

WHEN: Wednesdays, 5-6 p.m (and one Tuesday 5-6pm before Thanksgiving)

Beginning October 16- November 26

With a special end of season Holiday Pick up on

TUESDAY, NOVEMBER 26TH

HOW: We harvest, and prep, and bake- you arrive at the farmstand with a box or bag to collect your share.

WHY: Though the farmstand closes for business around Indigenous Peoples Day, we still have so much food in the fields- let's dig it, pick it, cook it, and eat it!

HOW TO SIGN UP

You can sign up for 1, 2, 3, 4, 5, or 6, or 7 weeks.

COST PER WEEK: $43 COST FOR 7 WEEKS: $280 (savings of $21)

TIPS - TRICKS - RECIPES:

YOUR MELON:

If your melon looks green on the outside, treat it like an unripe tomato, and leave it out on your countertop to ripen up. You will know when your melon is ready when the color turns from greenish to light tan and the sweet smell of Summer effuse from its outer rind.

HOLY CHERRY TOMATOES!:

Get roasting yall. Please join me (from the comfort of your own kitchen) in my new nightly tradition of roasting two cookie sheets of tomatoes per night. Currently my oven is 2 hours and 45 minutes into roasting this evening’s batch of cherry tomatoes. I have the temp set at 255. It’s slow to roast, the cherries go for about 3-5 hours and bake until whoever is the last one to bed turns off the oven. Leaving the cherry tomatoes in the oven overnight allows these bad boys to take in a bit more heat and slowly cool down for super easy packaging/clean up. You can store these bad boys either in a jar in your fridge to eat right away, or thrown them into a ziplock for winter retrieval. I am a big fan of freezing them in ball jars- if you go this route make sure to leave enough head space to avoid cracked jars due to expansion during the freezing process. AND IF YOU ARE SUPER MOTIVATED, can your cherry tomatoes and store on your pantry shelf like the New England super hero that you are.

bok- choy: One of my ALL-TIME FAVE greens. Can be enjoyed, eaten raw, chopped into eggs, plunged in a soup, etc… Also, makes a perfect addition to any curry/stir-fry etc…

In FACT, you have all the ingredients for a quick summer stir-fry: bok-choy, eggplant, scallions, tomato, basil, peppers. Throw everything in a wok/pan and lightly fry with sesame oil and (if you’ve been following along with these newsletters) coconut aminos!! Just add rice. For a more mature actual recipe, see google.

TOMATO EGGPLANT CURRY WITH CHILE & LIME

(this recipe does not call for bok choy, but do yourself a favor, chop and add it in once the eggplant starts to soften)

small long Asian eggplants, sliced into 1 1/2-cm (a little more than 1/2-inch) rounds

1 tablespoon grapeseed oil

4 scallions

1 clove garlic

2 tablespoons finely grated ginger

1 serrano chile

5 small tomatoes, peeled and finely chopped (see note)

2 tablespoons coconut or dark palm sugar

2 tablespoons tomato paste

1/2 teaspoon fine sea salt

Curry Sauce

2 tablespoons grapeseed oil

1 medium red onion, finely sliced

1 400-milliliter can coconut milk

1 serrano chile, thinly sliced

1/2 cup roughly chopped coriander (cilantro)

4 kaffir lime leaves, stem removed, finely shredded

1 tablespoon gluten-free soy sauce

Juice and finely grated zest of 1 lime

Sea salt and freshly ground black pepper

Steamed jasmine rice and fresh herbs, to serve

First up lay the eggplant slices out onto a tray in a single layer. Sprinkle with a little salt and set aside for 30 minutes. Rinse off salt and pat eggplant slices dry with a clean tea towel or paper towel. To make the tomato paste, heat oil in a medium saucepan over medium heat. Add spring onion, garlic, ginger, and chile, and cook, stirring often, for 3 to 4 minutes or until tender. Add chopped tomatoes, sugar, tomato paste, and salt, and continue to cook for a further 6 to 8 minutes or until the tomatoes are pulpy. Remove from the heat and purée with a stick blender to a fine paste.

Wash out the saucepan quickly and return to the heat over medium. Add the oil for the curry sauce. When hot add the eggplant (aubergine) slices and red onion and cook, stirring often for 8 to 10 minutes or until the eggplant is starting to soften. Add the coconut milk, prepared tomato paste, sliced chile, chopped coriander (cilantro), kaffir lime leaves, soy sauce, and lime zest and juice. Reduce heat to a simmer and cook for 15 to 20 minutes or until the eggplant is meltingly tender. Add a touch of water at any stage if the sauce is thickening up too much. Taste and adjust seasoning, adding more salt/pepper, chile, lime juice, or sugar if needed to get the right balance of flavors. Serve hot over jasmine rice, scattered with coriander leaves, Thai basil, sliced chile, and a wedge of lime to squeeze.

Note: To skin tomatoes; remove the hard core at one end and make a cross slit with a sharp knife on the other round end. Submerge into boiling water for 30 to 45 seconds, remove, and run under cold water. The skins should now slip off easily.

0 notes

tourguideexpert-blog-blog · 6 years

Text

Best places to eat and drink in Japan: readers travel tips

New Post has been published on https://travelqia.com/must-see/best-places-to-eat-and-drink-in-japan-readers-travel-tips-2/

Best places to eat and drink in Japan: readers travel tips

It might not be hard to find great sushi in Tokyo, or a gem of a saki bar, but where would you go for the best okonomiyaki pancakes, takoyaki octopus balls, gold ice-cream or udon noodles?

Winning tip: Takoyaki, Nishiki Market, Kyoto

Ive eaten the most rarefied meals of my life in Japan, but its hard to beat the charms of a 2 portion of takoyaki fluffy balls of eggy batter studded with boiled octopus, ginger and spring onion in a polystyrene tray. These are anointed with takoyaki sauce (Japans answer to HP) and mayonnaise, then sprinkled with dried pink bonito (skipjack tuna) flakes, which writhe in the heat emanating from the molten core. You spear each ball with a notched cocktail stick and nibble while trying to avoid singing your lips. Its like eating mouthfuls of octopus-flavoured cloud. Osaka invented them, but you can find them pretty much everywhere in Japan. Among the best are the ones served in Kyotos Nishiki Market, where you buy a ticket from a vending machine before placing your order with the cook juggling the golden balls. MoragR

Tofu temple, Kyoto

Photograph: Guardian Witness/MoragR

You need a good-luck talisman (and some instructions printed from the internet) to find Shoraian, hidden in the glorious Arashiyama mountains to the west of Kyoto. To reach it I followed the jade waters of the Hozu river, then took a steep path into the forest to a lonely hillside clearing with a wooden house, which seems to belong in a fairytale. Shoraians fame rests on its tofu-based menu. It sounds ascetic, but this is Japan, where simplicity means invention and elegance. All its tofu is made in-house, which results in something completely unlike the stuff packaged in supermarkets. We ate in a room overlooking the river and shaded by rustling trees. We chose the cheapest of the set menus, at around 25 per head (lunch is always a more affordable option than dinner in Japan). The meal starts with homemade plum wine served with a scoop of tofu as creamy as burrata, served with a pinch of salt. Vegetarian delicacies follow, an artwork on a plate. Then a bowl called sunrise, served with a calligraphy poem, based on a preserved egg as bright as a pocket-sized sun. Then comes yudofu (tofu hot-pot) blocks of tofu simmered in tasty broth. Dessert is tofu ice-cream nutty, toffee-ish and textured. I will never eat a more magical meal. Ukyo-ku, Kyoto-shi, +81 75 861 0123, shoraian.com MoragR

Sushi Tokami, Ginza, Tokyo

Hiroyuki Sato preparing sushi at Tokami. Photograph: Guardian Witness/pfrosty

Ginza is where the best sushi places in Tokyo are found and must be among the best in the world. Sushi Tokami is my pick of the lot, run by Michelin-starred Hiroyuki Sato, one of the young guns of the sushi scene, who loves a joke and is happy to chat and explain while making exquisitely flawless nigiri. The place is a tiny basement affair with 10 seats in total but when you also learn that Tokami means 10 gods then you realise this restaurant is a small but beautiful offering to the world of sushi. Sushi (10 pieces) from 31 including soup and appetiser, Ginza Seiwa Silver Building B1F, 8-2-10 Ginza, Chup-ku, +81 3 3571 6005, sushitokami.3zoku.com pfrosty

Jumanji 55, Roppongi, Tokyo

Photograph: Facebook

You dont get much better than Roppongi for a fun cheap night out in Tokyo. For just 6 you can drink as much as you like here for four hours, and the service is fantastic. It has everything: bizarre interior design, a fine selection of western and Asian music and a real buzz. It also has a great selection of traditional snacks. 3-10-5 Mariner building 1F, +81 3 5410-5455, jumanji55.com Natasha Alexa Searle

Bar Track, Ebisu, Tokyo

Ebisu is known for its izakayas (informal bar and eating joints) and as a cool spot away from the crowds of Shinjuku and Shibuya. A simple sign saying Bar on a nondescript building leads to a warm and hushed interior. Theres a huge selection of rare Japanese and Scotch whiskies and US bourbons. The bartenders play old jazz and blues records from a collection of thousands through vintage wooden speakers. There are simple bar snacks to keep you going banana chips, wasabi peas and rice crackers.

3-24-9 Higashi Shibuya +81 3 5466 8871, on Facebook Sam Seager

Kushiya monogatari, Shinjuku, Tokyo

Photograph: Getty Images/Flickr Open

This is a brilliant restaurant in the Shinjuku area offering a range of tabehodai and nomihodai (all you can eat/drink) options. It specialises in kushiage various meats, veg and fish on skewers. Each table has a small fryer in the middle, you pick out the skewers you want and batter/fry them yourself at your table. The best thing is you can have as much as you want in 90 minutes for about 2,500 (15.50) including drinks. I have eaten in many different types of restaurant in Japan but this definitely ranks at the top of my list. Not only is the food excellent but it is a fun and unique dining experience and great value for money. 1-3-1 Nishi-Shinjuku, 5th fl, Sunflower Bldg, +81 3 5321 6166, sunnypages.jp Roy Searle

Sushibar Hamacho, Nozawa Onsen

Photograph: Alamy

Nozawa Onsen is a great little ski resort, still very traditional. Its tiny streets have a great selection of eating places. My favourite was Sushibar Hamacho, a one-room place with seating at the bar or on the floor of a raised, matted platform. The place is usually busy with seemingly random opening hours. But the fresh, plump salmon and tuna are beautifully presented and of perfect quality, taste and texture. Four of us shared the platter and then polished off another one. Most meals cost around 9. 9519 Toyosato Nozawaonsen-Mura, +81 2 6985 2591 buryboy

Hida beef and sake in Takayama

Photograph: Getty Images/AWL Images RM

Kill two culinary birds with one stone with a visit to Takayama, a historic town in the mountains 200 miles west of Tokyo, famous for both its hida beef and sake. Once youve explored the numerous shrines and temples sprinkled around the surrounding hillsides, keep an eye out for the distinctive balls of cedar hanging from a building which signify a sake brewery; where the cedar ball has turned brown it means the sake is ready to drink. Several of the breweries offer tastings, and tasting cloudy sake is definitely an experience. In the evening, head to a specialist hida beef restaurant, such as Maruaki, to experience the best steak youll taste in your life. 6 Chome-8 Tenmanmachi, +81 577-35-5858, hidagyu-maruaki.co.jp cr7364

Noodles at Gamou-Udon, Shikoku island

Photograph: Alamy

For the true udon experience, go to Kagawa prefecture on Shikoku island. The signature foods here are soup and the al dente udon noodles. Gamou-Udon sits in the middle of farmland, dedicated to serving mainly udon and soba (thin buckwheat noodles) available only during its season from Nov-Apr. The menu is simple: small, medium or large noodles and you can add your own toppings (selection of tempura, fried bean curd and poached egg). I recommend to stay within three toppings to actually enjoy the noodles. This small hut that seats about 15 people gets very busy. People come, slurp the noodles and leave. Locals as well as Japanese tourists queue up during lunch hour. If you go too late, they will run out for the day so go early. It doesnt do dinner. Best udon Ive ever had (Im Japanese). 762-0023 Kagawa-ken, Sakaide-shi Alvin K Shimoju

Somen noodles, Shodoshima island

The small island of Shodoshima off Okoyama often gets overlooked by visitors to the Seto inland sea who favour its nearby arty, even smaller, neighbour Naoshima. Shodoshima, however, is a food paradise, from roadsides lined with olive groves, to the smell of sesame oil wafting through the air; food is central to life here. Highlights for visitors include Yamaroku, a small family soy sauce producer who estimates the age of its business through the ancient barrels its soy sauce ferments in. It is free to visit and you can climb up and look into the dark vats as well as sample a delightful spectrum of soy sauce products. Around the corner you will also find Nakabuan, a local somen noodle-maker where you can watch the thin wheat-flour noodles being hand-rolled, while eating the one dish on the menu, a bowl of fresh somen with dipping sauce. ID5040053

Gold ice-cream, Kanazawa

Photograph: Guardian Witness/Claire Mason

The opportunity to indulge in a golden ice-cream is rare; but not here in Kanazawa. The city was spared from bombing during the second world war and has managed to retain its historic districts and charm. It produces almost all of Japans gold leaf, and there must be a surplus because its even used as an ice cream topping. You can buy the creamy, gold ice-cream from various stands in the historic parts of town. Claire Mason

Okonomiyaki pancakes, Hiroshima

Photograph: Getty Images/AWL Images RM

Street food has been mainstream in Japan for a while now, with variations on savoury pancakes in the 20 or so eateries in Hiroshimas Okonomiyaki building a classic example. Combining whatever ingredients you want fried up with fish stock and cabbage pancake mix is an unpretentious meal, eaten off up-turned beer crates while sat around the hot plate. The snack is highly visual, with a pizza-size lattice of mayonnaise and tangy sauce mingling with oscillating tuna flakes sizzling away. Yours for 7. Tayls79

Read more: http://www.theguardian.com/us

0 notes

topfygad · 5 years

Text

Kuala Lumpur’s Choice Chinese Cooking

Chomp your way through the Malaysian capital’s storied eateries.

1. Sang Kee

Est. 1970s

Address: 5A, Jalan Yap Ah Loy, City Centre

At dinner time Chinatown’s sidewalks (top) turn into a menagerie of meals. Chef Won San (bottom) gets to work on an order of freshwater prawn noodles. Photo by: Julian Manning

ortion is enough for two at RM65/Rs1,085 a plate, but if that’s too steep a price, you can get the dish made with regular prawns for significantly less.

2. Soong Kee Beef Noodles

Est. 1945

Address: 86, Jalan Tun H S Lee, City Centre

3. Sek Yuen

Est.1948

Address: 315, Jalan Pudu, Pudu

4. Ho Kow Hainan Kopitiam

Est.1956

Address: 1, Jalan Balai Polis, City Centre

5. Kafe Old China

Est. 1920s

Address: 11, Jalan Balai Polis, City Centre

6. Cafe Old Market Square

Est. 1928

Address: 2, Medan Pasar, City Centre

7. Capital Cafe

Est. 1956

Address: 21, Jalan Tuanku Abdul Rahman, City Centre

8. Yut Kee

Est.1928

Address: 1, Jalan Kamunting, Chow Kit

from Cheapr Travels https://ift.tt/2Ada80O via IFTTT

#IFTTT #Cheapr Travels

0 notes

topfygad · 5 years

Text

Kuala Lumpur’s Choice Chinese Cooking

Chomp your way through the Malaysian capital’s storied eateries.

1. Sang Kee

Est. 1970s

Address: 5A, Jalan Yap Ah Loy, City Centre

At dinner time Chinatown’s sidewalks (top) turn into a menagerie of meals. Chef Won San (bottom) gets to work on an order of freshwater prawn noodles. Photo by: Julian Manning

ortion is enough for two at RM65/Rs1,085 a plate, but if that’s too steep a price, you can get the dish made with regular prawns for significantly less.

2. Soong Kee Beef Noodles

Est. 1945

Address: 86, Jalan Tun H S Lee, City Centre

3. Sek Yuen

Est.1948

Address: 315, Jalan Pudu, Pudu

4. Ho Kow Hainan Kopitiam

Est.1956

Address: 1, Jalan Balai Polis, City Centre

5. Kafe Old China

Est. 1920s

Address: 11, Jalan Balai Polis, City Centre

6. Cafe Old Market Square

Est. 1928

Address: 2, Medan Pasar, City Centre

7. Capital Cafe

Est. 1956

Address: 21, Jalan Tuanku Abdul Rahman, City Centre

8. Yut Kee

Est.1928

Address: 1, Jalan Kamunting, Chow Kit

from Cheapr Travels https://ift.tt/2Ada80O via https://ift.tt/2NIqXKN

0 notes