#a chinese no but that's because my vegetables/meat dishes are usually quite salty

[absolutebl]

Thai Food You Should Eat Because of BL

Firstly most of these dishes have multiple spellings in English (and also often many different names within Thailand). I just picked one spelling, that will be enough to do a search, if you want to find a recipe for yourself. 

Som Tum in What’s Zabb Man

AKA Green Papaya Salad 

I think this is the one most people will know on this list. Unlike overseas, in Thailand there are many varieties of som tum (I’ve had an ocean-side version served with little blue crabs, raw and in the shell, AMAZING). It’s often a street food, and it’s usually quite spicy. You order by either asking the vendor (it’s traditionally served from market stalls just as we saw at the beginning of this show) for a heat level or number of chilis. The ingredients are then pounded together with a massive mortar & pestle. The order and amounts of the different ingredients are chef-specific, so the variety and uniqueness is immense with this dish. There are fans of it who make a point of trying as many different versions in each city they visit. Like being a wine taster.

Som Tum highlights what I think is best about Thai food - it’s bright forward freshness and deep complexity of flavors. Som Tum is the firework-in-your-mouth of salads: sour, sweet, salty, spicy, umami, herbaceous. It’s a spectacular dish (which has been ill served by it’s ubiquitousness outside of Thailand). It should be made fresh, (this is NOT a slaw), because if it sits at all the elements become soggy and the flavor muddled. 

What’s Zabb Man emphasized the important aspects of this dish. Its spiciness and its freshness, the uniqueness of its flavor, not to mention how each chef makes it his own. 

After all when Poon goes missing, Athip finds him again because, after one taste of his Som Tum, he knows who is in the kitchen. 

Kao Soi in Bite Me

AKA Northern Thai Curry Noodle AKA Chiang Mai Curry Noodles 

Did I do this post because I want to talk about this dish? Probubly. Here in the states it’s a rare to find on offer but it’s one of my absolute favorites. 

I’m obsessed with diaspora foods in general - AKA fusion foods that highlight immigrant, colonial occupation, and/or blended communities. Lamb Vindaloo and Banh Mi are some famous examples of this. There was one banh mi place I found in Nor Cal run by a Chinese/Vietnamese couple that made a char siu pork + pâté banh mi, it was WILD and wicked good! Sorry, I digress.  

This is a Northern Thai dish, common in Chang Mai, influenced by both Burmese (Myanmar) cuisine and local Chinese communities. It’s wildly variable by family and by region. This is also possibly one of my favorite foods. It’s notable in that it is one of the few traditional Thai dishes you will find served with chopsticks. (When I order it here in the states that’s one of the things I look for.) 

It is a noodle soup/stew. Can be rice, egg, or flour noodles, usually ramen style (but sometimes fettuccine), topped with a thick coconut forward curry broth, stewed dark meat chicken (usually on the bone) and raw onion. It has fried crispy flour noodles on top and is served with pickled vegetables, extra spices, fresh herbs, lime wedges, and raw shallots (or some combination thereof) - either on the top or on the side (banchan style). The curry element usually has more in common with Chinese or Japanese yellow curry powers (like those used for Singapore noodles) than red or green Thai curries. It combines what we would think of as traditional Thai flavor profiles with Chinese, and can also uses some Indian spices. It is a very layered dish, with more depth and earthiness and slightly less brightness than a lot of other Thai food. It tends to have a rounded heat to it (hitting all of the mouth, like Indian cuisine). I am a particular fan of the pickled greens element. 

Bite Me is not a great BL but Aek sharing his Chiang Mai roots with Chef Aue, most specifically around this dish, is key to the plot (what little there is). But this is not a dish that is served in Chef Aue’s restaurant. 

Khai Palo in Enchanté 

AKA 5 Spice Pork & Egg Stew

This is the dish Theo remembers from his childhood that Akk’s family cooks for him. It’s a fascinating dish because it’s retains a very strong Chinese influence and is noted for using soy sauce as its salt element (rather than the more ubiquitous fish sauce) and for NOT being spicy, also it involves 5 spice.

It’s also often associated with children or childishness and comfort food. It’s most commonly found as a street food or homemade, and is relatively rare in restaurants outside of Thailand. It has a similar flavor profile to Moo Gratiem which is one of my favorite dishes. (It’s that white peppercorn and garlic thing = NOM.) It’s also very easy to make, I recommend it. There is a Mama ramen noodle version you can sometimes find and buy, but I always need to add more five spice. 

In Enchanté this dish is a plot point and is interesting because it highlights both the time when Theo was last in Thailand (as a child), Akk’s interest in courting and caring for him, and Theo’s somewhat childish nature/behavior.  

Gaeng Tai Pla in Close Friend 2

AKA pickled fish sour soup 

A famous dish developed in the fishing communities of Southern Thailand. Traditionally it involves pickled fish bladder (Tai Pla) + large chunks of dried fish meat, Thai eggplant, bamboo shoots, and/or seasonal greens, with a spice profile similar to tom (lemongrass, lime, shrimp paste, red chili). 

I've never been lucky enough to eat this, but it's on my hit list. I think I could make something like it, but I can’t get hold of the the Tai Pla for love nor money.

Luk Choup in La Cuisine (& Until We Meet Again) 

AKA no other name, really, but this is also the main characters name in La Cuisine, ลูกชุบ (translation, coated pieces) but the meaning of this dessert is “loved by all, or adored.” This aspect of the name is a plot point in the series. Choup’s older brother, aunt, and grandmother all refer to him as the family’s beloved one, or special one, or most loved. 

Luk Choup are tiny imitation fruits/vegetables (or occasionally star shapes) these are made of mung beans cooked with coconut milk and sugar. Once formed, they are dipped in gelatin and painted with food coloring to resemble other food. Recipe here.

This one appeared multiple times in Until We Meet Again, on the bus, at the fair, and at the very end during Dean and Pharm’s separation.

I’ve eaten these.

Consistency wise the exterior is like a gummy but much tougher, and with a bite to it. So like if you made jello into sheets but with too much gelatin. I’ve actually never had anything else to compare to this texture, perhaps like some of the bits in bubble teas? The interior is like very thick humus meets the inside of a peanut butter cup. 

As for taste, the gel outside has no flavor and the inside tastes a lot like red bean paste. They are not very sweet.

Here’s a YT vid on how to make these.

Chor Muang in Until We Meet Again 

AKA Blue Flower Dumpling

Chor Muang is a purple or blue flower-shaped dumpling that is savory, stuffed with a spiced minced chicken. These days it is a popular appetizer but it was once served as a dessert. The coloring is done with butterfly pea flour. Recipe here. 

Chor Muang is a major catalyst food for the plot of Until We Meet Again. It is featured in a play starring Del and Manaow and is the reason Pharm meets and befriends Del. This allows him to start helping fix Dean’s strained family dynamic.

Later he feeds this dumpling to Team, Win, and Dean in front of witnesses. This is the first time he feeds Dean (it will not be the last.)

I did a post all about the sweets in this show. Here’s a YT vid on how to make these. 

Nom Yen in SOTUS (also 2 Moons, 2 Moons 2) 

AKA Pink Milk 

Pink milk is pretty ubiquitous in most Thai BL series. Technically, its origin for association with BL is the original y-novel of 2 Moons. However, most international watchers are familiar with it from SOTUS (more recently it has shown up associated with side characters in Nitman and Love Area). 

After watching SOTUS and both 2 Moons installments I got curious. Here’s the full post I did on pink milk, how it’s made and my experience attempting to recreate it. I can see why it might be thought of as a childish drink, it reminded me a bit of birthday cake flavoring, ice cream bean, or cotton candy. It’s very sweet and not a whole lot else. 

THAI LANGUAGE CORNER 

I haven’t learned the minutia yet but around ordering food in Thai but the Thai bestie always complains the monikers (also verbs?) for dishes have to do with what the dish is usually served inside. So some dishes have names/consumption verbs that have to do with bowls and others with plates. 

Much as in English we would use the verb “drink” for broth but “eat” for soup. (And also argue about which one is appropriate under which circumstances.) 

To train your ear for BL food:

gin = to eat or to have a meal (also under certain circumstances/sentence structures is slang for to sexually consume or fuck). See Pharm misuse this one in UWMA when Dean first visits his condo. 

khao or kao = food but also actually rice, also a name and also third person he pronoun

talay = the ocean and also mixed seafood and a name 

pad = usually means a stir fried (dryer) dish 

pak = veggies! 

kai (sounds like gai) = chicken ไก่ but also egg ไข่ (yes they are different in intonation and spelling, but really I find it darn near impossible to hear the difference) 

A list of some common dishes is here. 

Please leave a comment if any other dish has shown up you want to talk about, because this is basically my favorite topic EVER. I love to eat and cook Thai food so, yeah. Also the oft mentioned Thai bestie is an AMAZING cook. I often act the part of her kitchen goblin. 

(source) 

[mae-gi-writes]

Deobi Playlist (EP 2) | The Boyz Imagine

The Boyz x Hospital Playlist inspired drabble series.

Episode 2: in which Hyunjae is a drama queen.

Genre: fluff, friendship, slice of life

EP 1 | EP 2 | EP 3 | EP 4 | EP 5 | EP 6 | EP 7 | EP 8 | EP 9 | EP 10 | EP 11

--------------

Hyunjae is in the middle of playing a battle game when the sound of someone busting the door open causes him to yelp, fingers slipping over the keyboard as he watches his character die in front of his very eyes. 

He swivels around in his seat, glowering with anger, “KEVIN!” 

“Oops,” the said man slides in, totally unfazed by the glare that would’ve killed anyone else off, before looking around at the empty office that is stacked with piles of paperwork, most of them probably belonging to Hyunjae since he had always been messy. 

“Where’s everyone?” Kevin frowns while checking his watch, “I thought we were having dinner tonight.” 

“Too slow, romeo,” a voice chimes from behind. The pair turn around to see Mae holding up three takeaway bags. Kevin squeals in delight, rushing over to throw his arms around her in a hug.

“You are the best,” Kevin singsongs before grabbing one of the bags. Mae tuts at him, “woah wait a minute Kev, that’s not--” 

Too late, for Kevin’s hands have already opened up the box. He stares at the multitudes of shrimp on a bed of fried noodles, and a grimace falls over his face, “ew no, that’s not mine--”

Mae proceeds to snatch it away, “that’s why I told you to wait,” she huffs, handing him his rightful dish; fried pork and vegetables with rice. 

“Wouldn’t mind having him choke on some shrimp,” Hyunjae mutters gloomily, still sulking in his desk chair like a five year old child being denied cookies. Mae’s brow quirks up in curious amusement, before they flicker towards Kevin. 

The latter, already stuffing his face in like he hasn’t eaten for days, mumbles out through a mouthful of rice and meat, “he’s mad ‘cause I distracted him and his character died. The usual.” 

“You always lose, anyway Hyunjae. It wouldn’t have made a difference,” Mae opens up her own takeaway, a Chinese Korean dish named Jajangmyeon. She motions him over, “come on.” 

But Hyunjae’s pout only deepens. He slides into his seat, unwavering.

“You sure you don’t want it?” she taunts him, “I ordered it specially for you.” 

Still, the caramel-haired man twists his head away adamantly. Mae huffs, turning back to roll her eyes at Kevin, “fine then, suit yourself. I’ll just--” 

Hyunjae’s out of his seat in mere milliseconds, grab his dish, and sits down onto the shared couch with crossed legs and face looking as though he’s going to murder anyone who even tries to get within touching distance. 

“By the way, you remember the patient I was telling you guys about?” Kevin says, chewing on a mouthful of food, “the one that had a weird extra bone in her foot?” 

“The one who kept asking you to marry her?” Mae confirms. 

“She mustn't have high standards,” comes Hyunjae’s mumble, causing Kevin to cluck his tongue at him in disapproval before answering, “yeah, we had to shave it off cause she’s a rising ballet star. Her mother was livid when she heard that she wouldn’t be able to dance for a good six months.” 

“Sunji, was it?” Mae asks. 

“She came to see me today,” Kevin beamed, warmth practically alighting over his face, “gave me flowers and a box of chocolate.” 

“Did she give you a ring too?” Hyunjae adds mockingly.

“At least she likes me,” Kevin retorts while sticking out his tongue.

“Please! It’s not like she had a choice. You’re the only doctor she sees.” 

"Just a game, Hyunjae," Kevin reminds him, gesturing towards the computer with a roll of his eyes since he knows exactly why the older man is being salty at this particular moment. 

“Do you know how much time and effort I took into staying alive all that time?!” Hyunjae shoots back, leaning forward in his seat, “It was my fifteenth time!” 

“It. Is. Just. A. Game,” Kevin’s words punch through like staccato notes.

“I care about that game, like it or not!” Hyunjae moans, “now my life is over!” 

“Shakespeare needs to see this,” Mae mumbles behind her bowl of noodles, “he would’ve loved to write a story about you.” 

“I think that’s the greatest compliment you’ve ever given me,” Hyunjae smirks.

“It’s...not a compliment.” 

“I hate you. I hate you both,” Hyunjae sniffs before pouting and looking away, once again the very picture of a spoiled brat. The pair meet each other’s eyes before Kevin throws Mae a shrug. 

“Don’t look at me, I didn’t raise him.” 

-------------

The week, it seems, keeps getting worse for the titled drama queen, who proclaims that the heavens must be against him this week and that his astrological must be definitely off balance. Hyunjae’s shifts seem longer, tougher to handle this week, while the line of patients have suddenly multiplied by a tenfold the moment he thought that he could use a bit of a break. A few nurses have taken some time off for some last-minute vacation, meaning that he’s had to scramble around for help with no assistant by his side to jot down his every day needs. 

Most of all, he still hasn’t been able to finish that damn game, and he has no one else to blame but dear Kevin for that. 

“You look like shit,” is the first thing that pops out of Juyeon’s mouth the moment he stumbles into their shared office. He’s looking particularly dapper, with his freshly cut bangs and his usually hooded eyes alight with a sparkle that can only mean one thing:

“Did you guys kiss or something?” 

Colour blossoms across Juyeon’s cheeks, hooded eyes widening in alarm, “What?” 

Seemingly undisturbed by lack of sensitivity, Hyunjae proceeds to shrug off his beige coat as he opens his locker, “you look like freshly snogged material." 

“I--That’s--That’s not--” Hyunjae can’t help but smirk at the flustered expression on the younger man’s usually bland face. One of his favourite pastimes is to make fun of Juyeon, mainly because he seems so much younger than what he appears to be, for they are only a few months apart in age. Not to forget the fact that he's so innocent, despite his mature, bedroom eyes and the lazy, sensual smile he gives to women. It's, as Hyunjae had once stated, incredibly misleading.

"Want to shadow my surgery?" Hyunjae asks, picking up his clipboard to scan the patient's profile. The younger man stretches out in his seat and yawned, "what kind?" 

"Brain tumor I believe."

"Hm, I might shadow noona--"

"Oh right, loverboy's got a girlfriend now," Hyunjae rolls his eyes and lets out a soft sigh, "ah well, I'll just get one of the newbies on board. I love teasing them."

"They're all scared of you, you know," Juyeon can't help but point out.

"Oh really?" Hyunjae flashes a wicked grin.

Juyeon proceeds to roll his eyes, "that is not a compliment."

"You know, Mae said the exact same thing."

"No surprise there."

A few hours and a long trail of patients later, Hyunjae lets out a loud, noisy sigh when he finally allows his body to flop in his office chair, his feet aching from constantly running back and forth between wards. Mondays are always especially tiring, but he's quite satisfied that most of his patients seem on the track to recovery. 

His hand quickly darts towards his mouse, when his phone suddenly rings. 

Pressing the device to his ear, he murmurs out a quiet, "hello?"

"Son," his mother's terse soprano echoes through the receiver, "how are you?"

"Are you stressed, Ma?" Is the first thing that pops into his mind. There's only two reasons why his mother would call; either 1) she wants to give him food or 2) she has fought with his father yet again. 

It is no secret that Mr. And Mrs. Lee have been living apart for more than seven years now. The scar that Hyunjae still bears is now covered by nonchalance, and the fact that his two parents have kept an amiable relationship has helped balance out his upbringing. He has to admit that for a child with divorced parents, they handled him pretty well.

"Can't I call to ask about my son?!" Mrs.Lee retorts back. 

"Ma."

"Alright alright," she huffs, "I might have made some extra Kimchi stew and--"

"Ma, I told you not to cook so much," Hyunjae groans, one of his hands going up to ruffle his hair, "can't you just freeze it?"

"Freeze Kimchi Stew? Are you insane? I would never! Anyway, I already let the leftovers with--"

Knock knock!

Hyunjae glances back just in time to spot Mae standing in the doorway,  holding out a cooler towards him. 

"Ah," Hyunjae gestures for her to come in, "you met Mae?"

"Right right! Such a wonderful girl that one! Are you sure you've never had anything for her?" 

"Ma--"

"No no, if you're going to tell me that you're just friends, I don't want to hear it."

"Listen Ma, she's--"

"I can't believe you didn't even try it out with her--"

"Hey Ma, I got a surgery soon," Hyunjae hurriedly says while watching Mae stuff the cooler inside the fridge he shares with Juyeon and two other doctors. He holds out a finger for her to wait, "I'll talk to you soon  okay? Okay. Bye."

Cutting off the call right before she's about to keep on insisting how amazing Mae would be as a wife, Hyunjae lets out another trepid sigh before shaking his head at the said woman, who's gazing at him with raised eyebrows. 

"My mother really wants me to go out with you," Hyunjae rubs a hand over his face, clipboard in hand, before following her out into the corridor.

"Yeah I know, she told me the exact same thing when I bumped into her in the lobby," Mae shoves her hands in her pockets, smiling slightly. 

"I mean, if you weren't so much into Kevin, maybe--"

He doesn't get to say anything more because of Mae's hand slamming down atop his mouth. He groans in part pain and part protest, "that hurts!"

"I should've sewn your lips shut when I still had the chance," Mae hissed under her breath, careful to drop her hand and smile as they pass by a group of older doctors. 

"You guys are like turtles. By the time you ask him out, you'll both be dead," Hyunjae mutters loud enough for Mae to hear. 

She scowls back, "last I checked, I was the only one who decided what I could and could not do with my love life."

"You're doing a terrible job of it."

"I am not!"

"Okay, then where are the four children you said you wanted!? That's all you could talk about in college!"

"I was young and stupid, as were you."

"Ah, to be young and in love again--"

"Hyunjae?" 

The pair turn instinctively towards the sound only to fall upon a familiar face, a face that Hyunjae remembers almost instantly as one of the girls who had pined after him for years' on end. He briefly recalls breaking her heart once and for all when she'd decided to give him a box of chocolates during their second year Valentines. 

"Oh," Mae seems to be thinking the same thing as he does, for she doesn't waste time to smile up at him, clap him on the back and say, "see you then!" 

 And she's off, running down the hallway and leaving him to deal with the awkward aftermath of a rejected confession. 

-------------

I honestly just love Hyunjae because he's so loud and annoying and straight up transparent. Surprisingly, I wasn't attracted to his physique as much as I was to his natural genuine personality.

Hope you enjoyed this one! Next Ep will be out on Monday!

Episode 3: in which Juyeon has a complicated relationship with food.

[x0401x]

Cookpad: “Hoshiai no Sora” Special (Vol.2)

Recommendations from the popular voice actors Matsuoka Yoshitsugu-san and Satou Gen-san! What is the best combination of “food and alcohol”?

Interview with the cast of the original TV anime “Hoshiai no Sora”! Last time, we interviewed the voice of Katsuragi Maki, Hanae Natsuki-san, and the voice of Shinjou Touma, Hatanaka Tasuku-san, but this time, in the second volume, we interviewed the voice of Ameno Itsuki, Matsuoka Yoshitsugu-san, and the voice of Futsu Rintarou, Satou Gen-san. The story of this series has as its setting a middle school boys’ soft tennis club on the verge of disbanding. We have asked Matsuoka-san and Satou-san about the foods they would eat during club activities. Moreover, they also told us about what they obsess with in their usual dietary habits.

<< Previous || Raw || Index || Next >>

The flavor of an unforgettable rice ball.

——This series has its story set in a middle school boys’ soft tennis club, but do you have experience with clubs? If there is anything amongst the meals you used to have during that time – in other words, “club meals” – that left an impression on you, please tell us about it.

Satou-san (henceforth, “Satou”): I was in the kendou club, and I used to eat rice balls during tournaments. Without eating, you do not have any strength in your body, so I had two types of substantial rice balls - one filled with fried chicken and one with salted plum. During our usual practice, I would be eating a mountain of curry, fist-sized minced meat fried cakes and three hot dogs. We had to make our bodies grow big no matter what… It was terrible.

Matsuoka-san (henceforth, “Matsuoka”): I do not have these kinds of memories of “club meals”. I was in the brass band club, but even when there was practice on weekends, I would only bring over rice balls that I had made at home.

Satou: What was the filling?

Matsuoka: I am (originally) from Hokkaidou, so it was salmon. Plus, it was salted salmon, so it was salty enough that it felt like I was eating pure salt. *laughs*

Just stir-fry it! Simple is best!

——There are scenes where Katsuragi Maki cooks, but do the two of you usually make food?

Satou: I am always cooking and I often go for things that are simple to make. Something I cook a lot is chao fan, I guess. I also stir-fry meat. First, I put salted kouji on the meat, then leave it in the fridge for about three hours. I season it before going to work, so when I come back, all I have to do is stir-fry it. I like these kinds of dishes that have “just frying” or “just searing” as their plus alpha and take little to make.

Matsuoka: I rely on Cookpad quite a lot. Aren’t we usually at loss when it comes to “what to do for today’s meal”? I use it in those kinds of situations. My motto is “delicious stuff that can be easily made”, but at those times, it soon comes up when I research ingredients.

Satou: Simple is good, isn’t it?

Matsuoka: My ideal is 15 minutes. For dishes that take up time, just making one a week or every now and then is enough.

——Is any dish your specialty?

Satou: Chao fan. I like Chinese cuisine because you can cook it fairly quickly. I understand what Maki feels when he cooks Chinese cuisine in the show. It’s simple and the seasonings are easy to buy.

Matsuoka: I also fry vegetables and go with stir-fry a lot, I guess. It can be done in a short time. On days I have time, I make hayashi rice. The one where you do not use water and make it just with tomato fluids. One time, when I tried making it, it turned out with the same flavor as the ones of average restaurants. Also, I think that all cooking depends on the frying pan and kitchen knife. I guess this was a year ago, but I found a magic frying pan!

Satou: “Magic”? Is it the type that can make smooth fried eggs?

Matsuoka: No, the one that heats up easily. You can even boil pasta in that frying pan. Also, it doesn’t let the foam spill out!

Satou: Eh~! I so want it!!

Matsuoka: Ever since I found it, the way I cook changed a lot. And stir-fried vegetables stay crunchy without going soft.

Satou: I will definitely buy this!

——The ones you two perform, Ameno Itsuki and Futsu Rintarou, are said to be a best combination in the show, but do any of you have any food that makes you think “this is the best combination”?

Satou: I am still 22, but I think Japanese rice wine and salty-spicy food is the best. *laughs* And also, as expected, salted kouji and meat. This one is a revolution. To think meat gets so tasty just from putting that on it!

Matsuoka: Tongue with green onions and highball for me. If we are talking about combinations like salted kouji and meat, I would like people to try coke and pork too. When making ginger pork, I leave the pork soaking in coke for about 30 minutes. If you do this, it becomes so soft that it makes you go, “My, my! You’re kidding me, right?”.

——Lastly, please give the highlights of the series and a message to the readers of Cookpad News.

Satou: The theme of this work is soft tennis, but it portrays human behavior extremely complex and deeply, so the contents can be enjoyed by not only people with experience in soft tennis, but also those who have never done it. I would like oeople who take part in clubs now, people who used to be in clubs during their student years, people who were not able to do so, and people of all sorts of generations to watch it. And lots of very tasty-looking food appears in the show, so please pay attention to that too.

Matsuoka: All the children who gathered for this club are doing their best to move forward, each bearing some sort of problem. I believe this is a series that pierces the hearts of the people watching in some way, no matter what generation they belong to, and that makes them think about their own life styles. As the story progresses, the backbones of each of them are depicted concretely, so I would be happy if people could watch episode by episode until the very end.

[altughuner-blog]

When you talk about the best cuisine in the world, Thai food is right up there. Along with Italian, Chinese, Indian, Japanese and Mexican, Thai food makes it to the top 10 list of popular cuisines in the world. However, most of the popular dishes include meat, often pork, chicken, beef or seafood, as an ingredient. Because of this, if you’re vegan or looking for vegetarian Thai food you need to know and plan about it during your trip to Thailand. I have got some good news for you. You can still take a foodie trip to the ‘Land of Smiles’ and feast on some delicious vegetarian dishes.

The Thai combination of herbs and spices create ‘to die for meals’ that are spicy, sour, sweet, crunchy and chewy. That’s why a lot of people love Thai dishes because of all the flavors it presents in one meal.

Read to know more about the vegetarian Thai food dishes you must try during your trip, the best places to get them and how to order the food.

Remember to travel to Thailand from India you’ll need a Thailand eVoa from India.

Irresistible Vegetarian Thai Food Dishes To Try

1. Som Tam (Spicy Green Thai Papaya Salad)

Som Tam Green Papaya salad spicy and delicious. Image Shutterstock

This is one of the popular Thai vegetarian dishes you can try in Thailand. The mouthwatering meal is prepared using, galangal, juicy tomatoes, carrots, shredded green (unripe) papaya, lime and tamarind juice, long beans, palm sugar, and peanuts. The ingredients give the meal a sweet, spicy, salty, sour and savory flavor. The salad usually has fish sauce and prawns included, so when ordering you make sure to say you’re vegetarian/vegan for these ingredients not to be included in your dish.

2. Pad Thai (Stir-Fried Rice Noodles)

Pad Thai the stir-fried rice noodles with tofu and mixed vegetables. Image Shutterstock

A vegetarian Thai food cuisine menu cannot miss this dish. It is one of the national dishes in Thailand and is also very popular among tourists. Mostly it is cooked with eggs, bean sprouts, tasty tofu cubes, onions, lime juice, groundnuts, and shrimp or chicken. However, you can ask the chef to omit the meat products. The famous Thai dish is just as tasty without them. Pad Thai is sold everywhere in Thailand from five-star restaurants to the street food stalls.

3. Pad Phuk Tong (Stir-Fried Pumpkin)

Pad Phuk Tong – the stir-fried Pumpkin. Image Shutterstock

You’re probably used to seeing pumpkins begin carved out during Halloween. In Thailand they have a much better use for pumpkins, they use them to create this vegetarian dish. Other ingredients used to prepare Pad Phuk tong are spring onions, coriander leaves, sugar, garlic, water, white pepper, celery, and soy sauce. This is one of the best vegetarian dishes in Thailand and you should try it with Thai fragrant rice.

4. Pak Boong (Morning Glory)

Pak Boong the stir-fried Chinese Morning Glory or Water Spinach. Image Shutterstock

This is one of the healthiest foods you can take while you’re on vacation in Thailand. The delicious salad which is salty, crunchy, spicy and sour has soy sauce, chilies, soybean paste, and garlic. Oyster sauce is often added when preparing morning glory, so again tell the cook making it not to include the sauce to keep it vegetarian.

5. Pad Pak (Fried Vegetables)

As the name suggests this is an all-vegetable Thai dish. Some of the vegetables used to make it are mushrooms, cauliflower, and broccoli. When you go to a food stall you’ll see the different vegetables used to prepare it displayed and you can choose what you want or don’t want in your Pad Pak.

6. Vegetable Noodle Soup with Lemongrass

Should you visit Thailand during the cold season this noodle soup is what you should have to keep you warm on a chilly day. It is known to be a good remedy for a cold or flu and is also said to help boost your mood. To make it lemongrass, several vegetables, thin rice noodles or noodles of your choice, coconut milk is needed. The soup is quite filling and can be had as a meal on its own at any time of the day.

7. Vegetarian Thai Green Curry

Thai cuisine has a wide variety of curries with Panang and Massaman curry being some of the most popular ones. A lot of curries are made with meat but this can be removed in your order. The Thai green vegetable curry, for example, has meat in it but you can substitute this with tofu or wheat gluten. Whichever you choose will be mixed with kaffir lime leaves, lemongrass, galangal, coriander seeds, green chilies, and coconut milk.

8. Pad Phak (Stir-Fried Vegetables)

This is another all vegetable meal that will ensure you stick to your vegetarian diet. It will also leave you full but wanting for more. Ingredients required to make this meal are vegetable oil, coarsely chopped garlic, broccoli florets, cauliflower florets, shallots, carrots, bell pepper, snow peas, mushrooms, soy sauce, spinach leaves, Thai pepper powder, and lime juice. These are all mixed together to give your food several different flavors. You can enjoy this meal with Thai jasmine rice.

9. Tao Hoo Song Kreung (Mixed Tofu)

If you don’t know tofu, it is soya milk coagulated to create curd. It is an excellent source of protein, iron, and calcium for vegans and vegetarians. To make this Thai meal different types of tofu are fried with the basil to make a tasty stir fry. Like most of the other dishes, we have talked about mixed tofu is usually served with some steaming rice.

10. Laab Jay (Vegan Laab)

In Thailand, most Laab salads have chicken, beef or pork but you can have a vegetarian version. Simply replace the meat with tofu and you have an amazing meal. The tofu is mixed with lime juice, Thai roasted chili paste, green onions, coriander leaves, roast rice powder, lemongrass, etc. The spices used to make this meal make it very hot and spicy, so if you don’t like spicy food ask for it to be prepared moderate or mild.

11. Thai fruit

Fruits in the streets of Thailand

If you have had enough of Thai vegetable meals on your trip switch to some fruits. Fruits are very healthy and in Thailand, you can try some of their rare fruits. You can but a bag of fruits from street vendors for 40 Baht (Baht is the official currency of Thailand), which is about $1. Mangosteen, rambutans, banana, durian, pomelos, rose apples, dragon fruit, lychee, coconut, and guava are some of the fruits you’ll find available at the fruit stand on the street corners of Bangkok.

Read More – Parallels in Indian and Thai Cuisine

There are so many more vegetarian Thai food dishes you can try while in Thailand. I’ll just list other options you can taste without going into details about them.

Heavenly pineapple fried rice. This is rice fried with cashews, peas, curry-flavored sauce and chunks of pineapple.

Thai Vegetable Spring Rolls. These make for a good snack as you travel around Thailand sightseeing. Stuffed with vegetables try them with sweet and sour or hot sauce.

Thai Mushroom Fried Rice

Khao Niew Ma Muang (mango sticky rice)

Thai Peanut Noodles

Chao Kuai. This is a Thai dessert prepared using sun-dried stems and leaves of the Chinese Mesona plant which are boiled to make a jelly.

Top Vegetarian Thai food Restaurants in Thailand

Roasted Bananas from streets of Bangkok

You can get Thai vegetarian dishes in most cities in Thailand you go visit. However, to make it easier for you here are some of my favorite vegetarian restaurants you can visit around Thailand:

1. Broccoli Revolution, Bangkok

This vegetarian Thai food restaurant located in downtown Sukhumvit was first opened in Bangkok in 2015. It now has two locations. It not only serves vegetarian dishes from around the world but also has a juice bar, which makes some of the best organic juices you’ll ever drink.

The Restaurant is open daily from 7 am to 10 pm so you can head on there for breakfast, lunch or dinner. I recommend you try the pad thai, mushrooms and basil on rice and green curry. This will cost you about 150-200 baht.

2. Greenlight Cafe & Bar, Koh Samui

This is not an exclusively vegetarian restaurant but their menu includes a wide range of Thai vegetable meals you will enjoy. Most of the ingredients used to make their dishes are organic and come from their kitchen garden.

It is open throughout the week 8 am to 10 pm. You can find the Greenlight Cafe & Bar at 3/28 Moo 1, Fisherman’s Village, Bophut, Koh Samui.

3. Atsumi Raw Cafe

This restaurant located in Rawai, Phuket is well known for its raw vegan and raw vegetarian menu. It also serves an amazing selection of smoothies, desserts, and juices made from organic ingredients. Going through its menu you may be overwhelmed by the large number of vegetarian dishes to choose from. However, the tom ka soup and zucchini pepper wrap will blow you away.  Atsumi Raw Cafe is open from 9 am to 8:30 pm daily. The last order taken is at 8 pm.

4. Tien Sien

At this simple Thai restaurant, you get to choose what you want to eat as the food is served buffet style. You simply get in line and point out what you want on your plate. The restaurant has very friendly staff who will explain to you what the different Thai meals displayed on the counter are.

Meals are affordable and for about 70 Baht you can enjoy a large plate of vegan food. Situated at 439 Khwaeng Silom, Khet Bang Rak, Bangkok 10500, this restaurant is closed on Sundays but from Monday to Saturday it is open from 7:30 am to 3 pm.

5. May Veggie Home, Bangkok

Their motto is ‘Tasty vegetables amazing dishes. When you’re here, you’re family!’

The all-vegetarian restaurant food has got many tourists taking and it has been dubbed by some as the best vegetarian restaurant in Bangkok. Looking at the reviews made by those who have been there that assertion could be true.

If you visit May Veggie Home try the Tom Kha mushroom soup, yellow curry with tofu, pad thai tofu or Penang curry with tofu, I guarantee you will love these meals. For dessert, there are several vegan cakes and ice creams you can order.

The restaurant is at 8/3 (Asoke-Sukhumvit Intersection) Ratchadaphisek Road, Khlong Toei, Bangkok. It is open from 11 am–10 pm daily.

6. Ethos Vegetarian

If you’re looking for a relaxing place to grab a late supper after a long day of touring in Bangkok this is the place to go to. Located near Khaosan Night Market, the market that never sleeps, Ethos Vegetarian is open until a few minutes to midnight every day. So you can pass by here for a meal before heading back to your hotel to call it a day.

Try the yellow curry with potatoes, spicy glass noodle soup, vegetarian Thai spring rolls and don’t forget to ask for some of their fresh fruit juices.

7. May Kaidee

This restaurant has two locations, one in Bangkok and another in Chiang Mai. Both serve mouthwatering vegan and vegetarian meals, such as tofu green curry, banana flower salad, Pad Tai, and som tom.

If you would like to learn how to make Thai food, to cook for yourself or family once you get back home, May Kaidee offers cooking classes you can attend throughout the year. There are open every day from 9 am to 10 pm.

Read more – Street Food in rural Thailand

Conclusion

As you can see there are many Thai vegetarian dishes and places that sell these meals in Thailand. So you don’t have to worry that you won’t stick to your vegan or vegetarian diet when you travel to the country.

However to be on the safe side always tell the chef or waiter serving you that you are vegetarian or vegan. You can do that in Thai by saying “gin jay.”  Because most restaurants prepare your food after you make an order. The chef or waiter will take extra precaution not to add meat to your meal.

For a vegan to ensure no fish sauce or oyster sauce is added to your meal say “mai ow nam bplaa” or “mai ow nam man hoy” This way you get no meat or animal products in your meal.

Let us know which of these meals you have tasted/tried during your trip. How was it? We would also like to taste them if we haven’t already done so on our next trip to Thailand.

The post Vegetarian Thai Food Guide For Thailand Tourists appeared first on Inditales.

[lacepaint08-blog]

‘Top Chef Kentucky’ Recap: A Chinese New Year Showdown in Macau

In the latest episode of Top Chef Kentucky, the action switches from the Bluegrass State to Macau, where the five remaining contestants compete in the finals — with a few surprise guests as their helpers.

At the start of the episode, the five remaining cheftestepants are clearly excited to have made it all the way to the finals. The stakes are perhaps highest for Michelle, who got eliminated earlier in the competition and then reentered the game via Last Chance Kitchen. “I fought my way back for a reason — I’m ready to kick some ass,” she says. Meanwhile, Eric is proud of the fact he’s been able to get to the finals by cooking West African-influenced food every step of the way. Adrienne remarks that this is the part of the competition where she needs to “start showcasing as a top performer.” Kelsey feels like people have underestimated her in the past, but now she says she’s “here to win big.” And Sara tells the camera, “I’m not going to be cocky about it, but yeah, I think I can beat them.”

After arriving at the fancy MGM Macau hotel, the five chefs give each other hugs and crack open a bottle of Champagne. In the morning, judge Graham Elliot, who owns a restaurant in Macau, arrives to take them on a tour of his favorite local markets. With umbrellas in hand, the chefs inspect various fruits, vegetables, and types of seafood at the market. “I’m soaking up every single thing he’s saying, because I’m either going to use it down the road, or I’m going to use it in the next 15 minutes for the Quickfire,” Kelsey says. And true to her prophecy, once the chefs arrive on the roof of the market, they are greeted by Padma Lakshmi — it’s Quickfire time.

For this challenge, the chefs must create a dish inspired by local market ingredients. Each of them will get to use one cut of the fish that they picked up with Graham as their protein, but they will need to find the rest of the ingredients down in the market. They have 45 minutes, total, to gather their ingredients and cook.

Despite the language barrier, the chefs mostly manage to find what they need in the market. Sara reveals that she actually tried to learn Cantonese before the trip, and Kelsey ends up befriending one vendor who enthusiastically helps her out with a bunch of ingredients, including a bag of mystery bag of white powder that turns out to be cornstarch — perfect for her fried gum fish dish. Although a few chefs struggle with their proteins, all of them manage to finish their dishes on time.

Graham loves Adrienne’s clam ceviche with watermelon, but thinks that Sara’s bowl of raw scallops with apples and water chestnuts is too soupy. Padma likes the flavor, but not the texture, of Eric’s snails with black bean sauce. And Kelsey’s fried gum fish and Michelle’s cuttlefish noodles with Chinese beans both get high marks from the judges. Graham tells the final five, “The person that wins the Quickfire obviously is the one that really embraced the challenge, and that person is Michelle.” A winner of several previous Quickfires, the San Francisco chef is thrilled by this victory. “It feels amazing to hit the ground running, and show the judges that I’m inspired by the things around me,” Michelle says.

Left to right: Brandon Rosen, Brian Young, David Viana, Eddie Konrad, Justin Sutherland, Michelle Minori, Eric Adjepong, Kelsey Barnard, Sara Bradley, and Adrienne Wright.

Carmo Correia/Bravo

After the Quickfire, Padma introduces Jowett Yu, the chef/proprietor of Hong Kong’s popular restaurant Ho Lee Fook. He will be one of the judges for a Chinese New Year-themed elimination challenge, where the chefs will have to cook a meal for 200 guests. After telling the chefs that they’re going to get “a little help” with this challenge, Padma then summons five eliminated Top Chef contestants — David, Justin, Brian, Brandon, and Eddie — onto the roof. Each of them are holding trays of ingredients adorned with fortune signs.

Since Michelle won the Quickfire, she not only gets to pick who will be her sous chef, but also the order in which the other chefs will get to pick their helpers. The match-ups are: Michelle and David; Adrienne and Brian; Sara and Eddie; Kelsey and Brandon; Eric and Justin. “There’s one more thing,” Padma tells the crew. “Since this is the Year of the Pig, it’s only right that you use pig as your main protein.” The chefs have 30 minutes to shop down at the market, and they will get four hours to cook for the event the next day.

After menu planning with their sous chefs, the final five contestants are treated to a surprise dinner at Five Foot Road, a ritzy restaurant in their hotel. During the meal, Sara reveals that she is going to be making a version of shrimp and grits using cauliflower instead of cornmeal, a move that sounds highly suspect to Adrienne. (As you may recall, they have an old rivalry, of sorts, dating back to the Rupp Arena challenge.) Meanwhile, Kelsey is frustrated to learn that Adrienne is planning to cook a pork belly dish with Brian the meat maestro, since she wanted to put slices of that protein on top of her pea dish.

During prep for the meal the next day, Eric tells Justin that he wants to “bring a little bit of Caribbean flavor to Macau flavor” with his curry. Kelsey is worried that she’s overcooked her peas. And Adrienne and Eddie run into some issues with their sticky rice bites. “There’s a lot of little projects that I wish we had time to finish in the back kitchen, so we are just cutting rice cakes and broccoli florets kind of to order,” she explains.

Left to right: Adrienne Wright, Padma Lakshmi, Jowett Yu.

Carmo Correia/Bravo

Service at the party goes relatively smoothly, although the judges dole out a bit more criticism than usual during this elimination round tasting. After sampling Eric’s curry, Padma tells the chef, “You’re a bit timid with the chiles — I mean, this is the area of the world that can really handle chiles.” Jowett asks Eric, “Do you think maybe some rice or something would be good to soak up something like this?” The chef explains that he thought about that, but wanted to “stay true to everything this challenge asked for.” Later in the evening, after taking a bite of Adrienne’s sticky rice, Padma tells the chef, “Well If you were trying to burn my palate, you succeeded.” She thought the dish was served too hot. Despite these remarks, it seems that the judges generally like what the chefs have put together.

“All you chefs picked up right where you left off,” Tom tells the gang at the judges’ table. “Food was really clean, really delicious, and also I like that most of you at least weaved your own tradition into the Chinese New Year tradition as well.” Graham adds, “It was great to see you guys get dropped into another part of the world and another culture, and infuse your own stories into the food.” The judges think there were two clear standout dishes from this challenge: Michelle’s pork lettuce wrap with a cold noodle salad, and Kelsey’s pea with mushroom broth and Portuguese sausage.

Because she used local ingredients that she was not familiar with in a dish that was both satisfying and soulful, Kelsey wins this round. “This is a very real surreal moment,” she says. “Being on the top for the Quickfire and then winning this challenge is exactly the pace I want to set. I definitely have a new confidence since coming to Macau — I feel like I could win the whole thing.”

Left to right: Adrienne Wright, Kelsey Barnard, Sara Bradley, Michelle Minori, Eric Adjepong.

Carmo Correia/Bravo

With the winner of this challenge announced, it’s time to move onto the bottom three dishes. While Tom liked Eric’s curry, Padma had some issues with this dish. “There was a lack of clarity to it,” she remarks. “It felt a little muddy. I couldn’t pick out the different spices or ingredients.” After hearing this feedback, Eric defend his dish choice. “Respectfully, I disagree,” he says. “You can have curries from anywhere, and when you can’t specifically pinpoint what you’re eating in a curry but it’s at least good to you, that to me is a good curry, because everybody and their mother makes a curry.” Tom jokes that his mother never made curry, and Padma responds, “It’s not that I have to be able to pick out every ingredient, but I want some complexity to that curry, and I think that’s what that curry needed.”

Tom liked Sara’s prawns but thought her cauliflower grits were lacking... something. Padma, on the other hand, found her broth to be a bit too salty. Meanwhile, Graham had problems with the composition of Adrienne’s sticky rice and pork dish. “Adrienne, to go and have the one bite for an event where you’re cooking for 200, it might make sense, but I think for the spirit of what Chinese New Year is, it was off the mark for that,” the judge says. Tom liked the dish more than Graham, but thought the ingredients didn’t really come together.

“We’re here celebrating Chinese New Year, and it kind of reminds me that all celebrations no matter what culture, it really revolves around food,” Tom tells the crew. “When you invite people into your home and you cook for them, it’s about as generous as it can be, and there was just one dish that just left us wanting for a little bit more.” And that dish was Adrienne’s sticky rice with pork. It’s time for the New England chef to pack her knives and go.

“This isn’t how I wanted finals to go for me, but there’s not much I regret about this cook today,” Adrienne says on her way out the door. “My future is really up in the air. I would love to go home to Goshen, Connecticut and be able to raise a family there, open a restaurant, and thrive in this community that’s meant so much to me. I don’t quite know exactly where I’m going to head yet, but I’m really excited about all the possibilities.”

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Source: https://www.eater.com/2019/3/1/18246088/top-chef-holy-macau-recap-season-16-episode-13

[jingtianmaoucb-blog]

How to find some Chinese-flavor food in daily life

Have you ever been to a supermarket in Berkeley? Did you notice the differences between the American foods and Chinese foods in the supermarket? And have you ever wanted to have some Chinese-flavor food in your daily life but not go to Chinese restaurants? In this half a month of time, my roommates and I tried varieties of food in supermarket, during this time we have found something delicious and also tasted some unpalatable food by chance. Sometimes the quality of food determines our mood for the whole day, so maybe it is useful for us to learn some techniques for finding food.

Chapter one, breakfast.

Traditional Chinese breakfast has many factions, for examples, soy milk and fried dough sticks, rice noodles and porridge, steamed buns and steamed twisted rolls. Common American style breakfasts we see the most frequently are toast and oatmeal, sandwiches and milk, pies and coffee. In supermarket we almost never saw Chinese breakfast on sale, so we tried some kinds of  toast and oatmeal instead. To our surprised, those huge toast which were packed in big bags on sale and seemed not fresh were very tasted. After a brief heating in a microwave oven, it will become soft and smell good. Accompanied by a glass of milk or coffee will make you feel comfortable all day long. As for that instant oatmeal, it is really hard to describe our experience. Oatmeal in China is always sweet or tasteless, and we take it for granted that there is no difference. But the first kind of oatmeal we bought was a salt flavor, that oatmeal almost drove us mad because it was too salty to eat. And there was no time for us to cook another meal for breakfast, finally we left with empty stomachs. So how to avoid buying salty oatmeal? There is no sign on the box saying it is salty. Perhaps we can choose those brands which we have already tried in China and it may be more safe for avoiding strangely flavored oatmeal.

Chapter two, dinner.

Why there is no lunch part? Because we usually have lunch in restaurant around Berkeley university, and when we have lunch in restaurants, we feel more willing to have dinner at home. Our dinner is usually two or three dishes and a staple food, including two or more pounds meat and one or more pounds vegetables, staple food is sometimes noodles or porridge, or dumplings and pizza. I remember that once we bought one kind of lobster flavor dumpling which tasted disgusting, and we only ate two of them and threw the rest into trash can. Curiosity is not always good for us especially in buying food, so it is more reliable to buy dumplings made in China or Japan, more suitable for our tastes. And fast food rice is another terrible cuisine, rice particles are too hard to eat or too soft to eat, and the taste of the dishes inside is strange. It is quite different from rice we ate in China and we think it is a little difficult for us to suit this kind of rice in a short time. But the other staple foods in supermarket are delicious and diverse, southerners in China like rice and northerners like noodles, they can find all they want in supermarket. As for the meat, there are varieties of fresh meat in the supermarket, and you just pick those kind you know how to deal with will be fine. By the way I don’t know how American people cook fileted fish without fish skin and bones, it is easy to be stuck in the pan and finally become pieces. And vegetables are better in the farmer’s market rather than supermarket. We love fresh corn in America, they are better than any corn I ate in China. Fruits in America are also brilliant, we have about a pound of fruits everyday with yogurt. Speaking of yogurt, we only find one brand, Noose is delicious, the others are too sour to eat.

In conclusion, there are a lot of delicious foods in the supermarket, but we can’t try all of them in a short time, and it will cause a little unhappies if we try no new food, but maybe we should beware that Curiosity killed the cat.

[caitlynln-blog]

Week 2 Research Process

This week the goals for this class were to focus in on a specific research topic and to start conducting research. I have read the required text and answered the topic choosing and planning questions. For my research assignment I would like to study the evolution of traditional Japanese cuisine, because I want to learn how and why Japanese cuisine is becoming more westernized, in order to inform my audience about westernization and its effects. I believe that this is a perfect topic for me to research, because I love learning about Japanese culture and I really appreciate and find it interesting how they live. But also I am curious to why the modern Japanese diet is becoming less Japanese and more American.

           While conducting my research I asked myself questions about my topic, such as what is the history behind traditional Japanese cuisine, how is it different from modern Japanese eating habits, how did Japan’s isolation period effect the cuisine, is westernization posing a problem for Japan? For this week I focused on researching the history of traditional Japanese cuisine and its characteristics. Traditional Japanese cuisine is known as “Washoku” in the Japanese language. Washoku is based off of Japan’s most popular crop, rice. Rice is eaten with every meal in traditional Japanese cuisine and is the main source of carbohydrates for the Japanese people. Another main part of Washoku is soy, in the forms of miso, tofu, and soy sauce. The traditional layout of Washoku is known as “ichiju sansei”, which describes that a meal should consist of a bowl of miso soup, a bowl of steamed rice, and three side dishes, which usually consist of fish and vegetables. Washoku centers on rice, fish, and vegetables, which leads to a diet low in calories, fat, and cholesterol and high in fiber. Washoku also places importance on seasonality and freshness of ingredients and the eye appeal of the meal itself. Foods are placed into small decorative bowls and plates to give an appealing meal layout. The foods themselves are cut, sliced, shaped, and arranged in beautiful ways to satisfy the eyes, since the Japanese believe that you eat with your eyes first before your mouth.

           Washoku has made quite a unique name for itself, but how did this cuisine come about. I learned that Japan adopted Chinese eating habits, such as the cultivation and eating of rice and soy products around 300 B.C. Japan’s wet climate that experiences all four seasons is perfect for growing rice and cultivating soybeans. They also adopted the idea of eating foods with the five colors (red, yellow, green, white, and black/purple) and the five tastes (sweet, salty, sour, butter, and spicy) from the Chinese to ensure proper nutrition. Japan, being a mountainous archipelago, is surrounded by water, which is one of the reasons why they have such a seafood rich diet. The Japanese eat a high amount of seafood compared to other types of meat also due to the fact that eating meat was once forbidden in most parts of Japan. In the late 600’s Buddhism was introduced to Japan, which considered eating four-legged animals as wrong and unclean. Although meat is not forbidden now, the Japanese are still used to eating seafood as one of their main sources of protein.

           Overall, my research hunt went well this week. As you can see I gained much information about Washoku and the history behind its upbringing. I have also started researching about the westernization of the Japanese diet and will continue that for next week.

Bt0�R�j

[industry5566-blog]

five Steps To Perfectly Roasted Pumpkin Seeds

Never throw away these pumpkin seeds! But these days it is simple to locate raw, sprouted, and roasted pumpkin seeds year-round. I know roasting pumpkin seeds is a tradition a lot of people had in their families developing up, but it just wasn't one thing we ever did in my loved  sunflower seeds 5009 ones. You can get your hands on pumpkin seeds on about any store's snack aisle, but your healthiest choice might be the old-fashioned way: scooping them out of the stringy guts of that jack-'-lantern you are carving. The smooth nutty taste and wealthy nutrient profile of pumpkin seeds also tends to make them a common packaged snack in the United States. Yoshida H, Tomiyama Y, Hirakawa Y et al. Microwave roasting effects on the oxidative stability of oils and molecular species of triacylglycerols in the kernels of pumpkin (Cucurbita spp.) seeds. Let the pumpkin seeds cool fully prior to eating. To make separating the pulp from the seeds a bit easier, add them to a medium sized bowl. Our Chinese spiced seed mix is flavoured with 5-spice powder and tends to make the perfect healthful snack to nibble on while watching Television. Meyer Lemon Zest, Cayenne, and Olive Pumpkin Seeds: Toss the toasted seeds with the zest of 1 lemon, ¼ teaspoon cayenne pepper, and eight finely chopped olives. Pumpkin seeds are one particular of the ideal meals sources of tryptophan. There are a handful of various methods to roast pumpkin seeds, but we favor the straightforward and classic pumpkin seed recipes. Pumpkin seed oil can also be efficient towards treating an enlarged prostate (also recognized as benign prostatic hyperplasia, or BPH). Return to baking sheet and bake, stirring each five minutes till seeds are evenly golden and crisp, about 20 minutes. A rodent study has recommended that the nutrients in a mixture of flax and pumpkin seeds could provide some protection for the liver and also against atherosclerosis. Add pumpkin seeds to your oatmeal raisin cookie or granola recipe. Usually, the pumpkin fruit is permitted to mature fully in order to receive excellent-high quality seeds. The seeds are regularly added to enrich in meat, poultry, rice, and vegetable dishes. On a rimmed baking sheet, toss with each other the very first 5 components, then spread seeds out in a thin, even layer. Just one serving of pumpkin seeds can provide 14 to 42% of the every day target for these essential nutrients. Medicinal values of pumpkin seeds. The roasted seeds will keep fresh in an airtight container for up to three days. Pumpkin seed oil can also be powerful towards treating an enlarged prostate (also known as enlarged prostate , or BPH). Lightly grease a cookie sheet with vegetable oil and spread the seeds out in a single layer. Pumpkin seeds have traditionally been used as an aphrodisiac in some locations. Upgrade your breakfast regimen and make pumpkin seeds a typical ingredient in your favored granola mix. Transfer the roasted pumpkin seeds to a bowl to cool down. Pumpkins have quite a few well being advantages - none of which are highlighted for the duration of the Halloween excitement. Toss the dry seeds with some oil — use olive oil, coconut oil or a nut oil like walnut. Pour onto a baking sheet in a single layer and pat dry with paper towels. Consuming only a tiny quantity of them can give you with a substantial quantity of healthful fats, magnesium and zinc. The very best technique: Bake the seeds following a great rinse, following drying properly, and get as considerably water off the seeds as possible. It is so hard to discover salted pumpkin seeds in the UK. These seeds are typically of a decent size and they're not too salty. You can also use seeds from a pie pumpkin. However, research on BPH have typically involved extracts or oils rather than pumpkin seeds themselves. Pumpkin seeds also have DHEA (Di-hydro epi-androstenedione) that helps lessen the possibilities of prostate cancer. Then drizzle the mix more than the dry seeds in a medium-sized bowl. Bake for 20-30 minutes (this will rely on how huge your seeds are), or till crisp and light golden brown. Meanwhile, scoop the seeds from your pumpkin. In 1904 Albert Stigar founded a factory in Slovenska Bistrica for processing pumpkin seeds into pumpkin seed oil by artisanal strategies.

Topping hummus with a handful of pumpkin seeds offers it the perfect touch of fall flavor. Summary Some evidence suggests that pumpkin seeds may support stop certain kinds of cancer. Because of their higher fiber content, the American Heart Association recommends consuming a handful of pumpkin seeds for a healthy and transportable snack. If you want to maximize the amount of zinc that you will be acquiring from your pumpkin seeds, we recommend that you consider getting them in unshelled kind. Pumpkin seeds, also known as pepitas, can be consumed with or with no their shells. If you happen to be organizing to roast your pumpkin, just cut the pumpkin in half and scoop out the seeds from the flesh with a sturdy serving spoon or ice cream scoop. Study shows that each pumpkin seeds and pumpkin seed oil aid to protect prostate wellness. Leave the massive pieces of pumpkin pulp in the bowl as you transfer the seeds to a colander. Pumpkin seeds are a wealthy source of tryptophan, an amino acid. Finding out how to roast pumpkin seeds at property is incredibly simple and something you can do with the complete family for a special and memorable tradition. Believe it or not, the seeds you exhume and discard from your quickly-to-be Jack ' Lanterns are just a quick roast away from becoming a scrumptious snack - crunchy, flavoursome, and hellishly moreish. Remove from oven and carefully stir the seeds once more to release any that may possibly have stuck to the baking sheet. Make sure to separate and spread the seeds evenly on a lightly greased cookie sheet for even roasting. If you are as crazy about pumpkin seeds as we are and want to be sure you'll have enough, grab an additional pumpkin just to be confident. Add oil, salt, and seasonings- We like to use avocado oil in a ratio of 1 Tbsp oil to 1 cup seeds. If mixing and matching, mix the spices in a little bowl and taste just before adding the seasoning blend to the oiled seeds. Tip: If you want your seeds to be additional salty, boil them in salted water for ten minutes. Summary Pumpkin seeds are rich in antioxidants, iron, zinc, magnesium and a lot of other nutrients. Vitamin E helps strengthen the immune system and keep healthful blood vessels. Season with salt and add other seasonings (such as Shawarma , Curry Powder , or Pumpkin Pie Spice ) for an added enhance. Bake- Bake for 20-30 minutes at 325 degrees, or until the pumpkin seeds are crisp and light golden brown. Pumpkin seeds are the ideal snack to serve your small ghosts and goblins. Pumpkin kernels join a handful of other seeds—chia, flax, and sesame—to form the ideal hummus or dip scoopers. Bake on the best rack until the seeds start to brown, five-20 minutes, based on the size of the seeds. One more alternative is any of our collapsible feeders The diamond mesh feeding regions are perfectly spaced for pumpkin seeds. Pumpkins are thought to be native to North America exactly where pumpkin seeds from 7000 to 5500 BC have been found in Mexico. The nut mixes include hulled pumpkin seeds so birds can appreciate their benefits in any season. In a massive bowl, toss the pumpkin seeds with the butter, sugar, salt, and cinnamon. A 2011 study also located that pumpkin seed oil helped to improve cholesterol levels in postmenopausal girls. Pumpkin seeds also are wealthy in other nutrients, which includes magnesium, which can aid in heart and bone overall health, decrease blood stress and even avoid migraines. It is not Halloween with no crunchy, salty, roasted pumpkin seeds. Take away from oven and cool just long adequate that the seeds can be handled. Return the seeds to the baking sheet and toast, tossing occasionally, till golden brown, ten to 15 minutes. No meals group is immune to the amazing flavoring that pumpkin seeds lend, such as, think it or not, enchiladas. It wouldn't be Halloween in our home without these Excellent Roasted Pumpkin Seeds. Spread the pumpkin seeds on a rimmed baking sheet and bake till dry throughout, 50 to 60 minutes. Roast chunks of pumpkin or butternut squash in the oven along with diced carrots, eggplant and zucchini.

Return to oven and bake for ten more minutes, or till chili paste has turned dark red and seeds are crisp. There has been excellent evidence that consuming pumpkin seeds, due to the fact of their ALA content, could properly be advantageous for the heart and the prevention of cardiovascular illness as component of a balanced diet program. Seed the pumpkin: Preheat the oven to 300 degrees and utilizing a spoon, scrape the pulp and seeds out of your pumpkin and into a bowl. GIANTS Pumpkins Seeds are available in Roasted & Salted , and Dill Pickle Flavors. These dill pickle pumpkin seeds are flecked with dill and garlic—like a crispy version of your favored pickle. Inside this family, the genus Cucurbita consists of all of the pumpkins (and their seeds). Nutritionists advocate additional zinc during pregnancy, as it is probably to improve overall health outcomes. Pumpkin seeds, pumpkin seed extracts, and pumpkin seed oil have lengthy been valued for their anti-microbial benefits, which includes their anti-fungal and anti-viral properties. Magnesium is necessary for typical sleep regulation and so consuming pumpkin seeds, which are a good supply of magnesium, could help enhance sleep. A 2005 study published in the Journal of Agricultural Food Chemistry identified that pumpkin seeds had 1 of the best three highest phytosterol contents among nuts and seeds in the United States. Pumpkin seeds are loaded with magnesium, iron, zinc, and potassium. Here's our easiest strategy for roasting pumpkin seeds. Pumpkin seeds may possibly be little, but they're packed complete of beneficial nutrients. The seeds I did not uncover beneath the white shells from my carving pumpkins. Pumpkin seeds are known to have anti-inflammatory properties and are recognized to decrease arthritis pain Pumpkin seed oil is a good remedy when it comes to treating pain in the joints. Pumpkin seeds, also known as pepitas, are a good source of magnesium , manganese, iron, zinc, and copper. For the duration of the autumn, when pumpkins are in season, you can dry your own seeds for use in numerous dishes. Toss the seeds to make sure that they are lightly coated in the oil. So significantly goodness in these pumpkin seeds. This recommendation supported by a new study that pinpointed 20 minutes as a threshold time for alterations in pumpkin seed fats. Pumpkin seeds are also a great supply of magnesium , which is related with better cardiovascular wellness. Sweet Curry Pumpkin Seeds: Toss toasted seeds with 2 teaspoons of your favourite curry powder and 2 teaspoons brown sugar. In the Latin Americas, hulled and roasted pumpkin seeds are referred as pepita. This wealthy and creamy sauce is produced with fresh veggies, herbs, and pumpkin seeds. Once totally dry, location the seeds in a single layer, as flat as achievable, on a baking tray coated with a thin layer of olive oil or nut oil. Summary Pumpkin seeds are rich in magnesium. Some are encased in a yellow-white husk (typically referred to as the "shell"), although some varieties of pumpkins produce seeds with out shells. Eliminate from the water, towel dry, and then roast as directed—you could need to add five-ten minutes worth of cooking time to get properly crunchy pumpkin seeds. Toss seeds in a bowl with the olive oil and garlic salt. Add the oil and any spices on top then toss until well coated. Bake, stirring the seeds at least after, till fragrant and golden around the edges, ten to 25 minutes, depending on how huge the seeds are. Heat the oven to 350 degrees F. Line a baking sheet with parchment paper. You can even set your colander in a bowl of water and most of the seeds will float to the best. Two wholesome possibilities for eating pumpkin no matter the season are pumpkin stew and roasted pumpkin, she stated. There are varieties of pumpkins that develop shell-significantly less seeds, resulting in the pepitas you can purchase in the shop. Roasted pumpkin seeds are delicious on their personal, or ideal to throw in a trail mix, add to oatmeal or as a crunchy topping for your favored muffins or quick breads.

[blockzone06-blog]

Char Kway Teow Malaysian Rice Noodle Stir-fry

Char Kway Teow (also sometimes spelled Char Kuey Teow) is a classic rice noodle dish from Malaysia, but it’s also very popular in other Southeast Asian countries like Singapore and Indonesia. A bit similar to Cantonese Chow Ho Fun Rice Noodles, Char Kway Teow is a hearty dish that’s filled with meat, veggies, and chewy noodles.

We have a few good Malaysian restaurants in the tri-state area, but my favorite is a chain called Penang. Their Char Kway Teow is delicious––the perfect amount of seasonings and fish sauce, charred rice noodles, and “wok hay.” Of course, one day soon we’ll have to make it to Malaysia to enjoy a big plate of Char Kway Teow on the street!

If you have a well stocked Chinese pantry or can get the specialty ingredients and spices for this dish, then you are on your way to Char Kway Teow heaven. This dish is tricky to get right with omissions and substitutions, but the most important factors to making an authentic Char Kway Teow are probably the carbon steel wok and high heat. While Asian street food chefs might not have the benefit of a full kitchen, the constant is always a solid cooking vessel and plenty of roaring heat. Just check out some of the photos from our trip to Xi’an, where we sampled plenty of street food, and you’ll get the picture.

A large carbon steel wok provides a larger surface area that can be superheated to sear and char the noodles, creating that wok hei flavor. If you don’t have a wok yet, check out our post on the Best Wok to Buy to choose the right one for you. If you already own a carbon steel wok, be sure to check our post on How to Season and Care for your Carbon Steel Wok.

If you like the looks of this rice noodle dish, give our Shrimp Pad Thai, Pad Kee Mao, or Pad See Ew recipes a try!

Before we start, some quick tips on cooking this Char Kway Teow:

For most folks with smaller woks (ours is enormous), it’s best to divide the ingredients in half and cook this dish in two batches. Street vendors usually cook dishes one serving at a time to keep the wok super hot, ensuring that wok hei flavor and making the dish easier to handle.

Have everything prepared in advance, because with the high heat, you’ll have to move very quickly so you don’t burn your dish. Char is good, burn is bad.

Be gentle with those rice noodles, especially if they are fresh, because they break easily. Dried flat rice noodles are sturdier and easier to find in Asian grocery stores.

Fish sauce and shrimp sauce or shrimp paste are the flavors that make this dish what it is, but they’re quite salty, so follow the directions closely for the first batch and feel free to adjust to taste for the second batch.

Serve your Char Kway Teow with garlic chili sauce or hot chili oil on the side. Some recipes add the chili to the dish, and it creates a uniform spicy burn. You can do either!

Okay, go get your wok out, and let’s do this!

Soak the dried noodles in warm water for 30 to 45 minutes. Transfer to a colander and let the excess water drain. If you have fresh rice noodles, cut them into 1½-inch wide strips, and set them aside. You can even try making your own rice noodles at home using Judy’s recipe for Homemade Rice Noodles.

Add 2 teaspoons dark soy sauce, 2 tablespoons regular soy sauce, 1 tablespoon fish sauce, 1 teaspoon shrimp sauce or shrimp paste, 1 tablespoon oyster sauce, ⅛ teaspoon ground white pepper, and 1 teaspoon sugar in a small bowl. Mix until combined, and set aside.

Heat your wok to medium heat, and spread 1 tablespoon of vegetable oil around the perimeter of your wok. Add the sliced Chinese sausages and stir-fry for 20 seconds. Add the garlic. 

Along with the shrimp…

And the fish tofu. Continue stir-frying for another 20 seconds.

Now, turn the wok to high heat. Spread 1 tablespoon shaoxing wine around the perimeter of the wok.

Stir-fry for another 15 seconds. Add the noodles. Gently fold them into the rest of the ingredients. Gather everything in the middle of the wok to let the sides of the wok superheat. Pour the sauce mixture evenly over the noodles, and spread another tablespoon of vegetable oil around the perimeter of the wok.

Next, add the garlic chives.

Gently mix the rice noodles (to minimize breakage) while spreading them around the perimeter of the wok to get that wok hay sear from the superheated sides of the wok. Because of the hot wok and the oil, the rice noodles shouldn’t stick.

While the noodles are searing, work quickly to create a space at the bottom of the wok and add the last tablespoon of oil with the slightly beaten egg. Stir the egg around for 15 seconds to cook it and break it up. You may want to pre-cook the egg the first time if you are more of a beginner cook!

Next add the mung bean sprouts and gently mix everything together for 1 minute.

If your Char Kway Teow looks dry, sprinkle 2 tablespoons of water over the noodles while stir-frying. You can also add a bit more vegetable oil if you like. The street hawkers in Southeast Asia often add more oil or pork fat right before they plate it!

Serve your Char Kway teow with chili garlic paste or homemade chili oil on the side.

Char Kway Teow Malaysian Rice Noodle Stir-fry

Char Kway Teow is a classic rice noodle dish from Malaysia. Wok hay flavor, charred rice noodles and unique ingredients make this Char Kway Teow a must-try!

Author: Bill

Recipe type: Noodles

Cuisine: Malaysian

Serves: 4

Instructions

Soak the dried noodles in warm water for 30 to 45 minutes. Transfer to a colander and let the excess water drain. If you have fresh rice noodles, cut them into 1½-inch wide strips, and set them aside. You can even try making your own rice noodles at home using Judy’s recipe for Homemade Rice Noodles.

Add 2 teaspoons dark soy sauce, 2 tablespoons regular soy sauce, 1 tablespoon fish sauce, 1 teaspoon shrimp paste, 1 tablespoon oyster sauce, ⅛ teaspoon ground white pepper, and 1 teaspoon sugar in a small bowl. Mix until combined, and set aside.

Heat your wok to medium heat, and spread 1 tablespoon of vegetable oil around the perimeter of your wok. Add the sliced Chinese sausages and stir-fry for 20 seconds.

Add the 2 cloves of sliced garlic, the shrimp, and the fish tofu. Continue stir-frying for another 20 seconds.

Now, turn the wok to high heat. Spread 1 tablespoon shaoxing wine around the perimeter of the wok.

Stir-fry for another 15 seconds. Add the noodles. Gently fold them into the rest of the ingredients. Gather everything in the middle of the wok to let the sides of the wok superheat. Pour the sauce mixture evenly over the noodles, and spread another tablespoon of vegetable oil around the perimeter of the wok.

Next, add the garlic chives. Gently mix the noodles (to minimize breakage) while spreading them around the perimeter of the wok to get that wok hay sear from the superheated sides of the wok. Because of the hot wok and the oil, the rice noodles shouldn’t stick.

While the noodles are searing, work quickly to create a space at the bottom of the wok and add the last tablespoon of oil with the slightly beaten egg. Stir the egg around for 15 seconds to cook it and break it up. You may want to pre-cook the egg the first time if you are more of a beginner cook!

Next add the mung bean sprouts and gently mix everything together for 1 minute.

If your Char Kway Teow looks dry, sprinkle 2 tablespoons of water over the noodles while stir-frying. You can also add a bit more vegetable oil if you like. Serve your Char Kway teow with chlli garlic paste or homemade chili oil on the side.

3.5.3251

Source: https://thewoksoflife.com/2018/09/char-kway-teow/

[dorcasrempel]

Ash Dykes: the good, the bad and the ugly of Mission Yangtze

Water-to-Go ambassador, Ash Dykes, is continuing to make great progress on his current mission to trek the entire length of China’s Yangtze River. He has already passed the half-way mark and is encountering a new side of the Yangtze as he goes from very rural to more urban parts of this amazing river.

We wanted to get the thoughts of Ash after getting to the half-way point in his expedition and his observations so far. In particular, we were interested to hear about the food, the people and his observations of the Yangtze in general. It is clear that there has been a good, a bad and an ugly side of Mission Yangtze.

A lot of people in the UK and the western world are into their Chinese takeaways and have asked Ash whether or not the typical Chinese takeaway meals, are the same as the actual dishes in China. The quick answer would be “no, not really”. In China, it’s better, healthier and there is so much more choice, with the dishes being different in each province.

One of the first places Ash visited was Quinhai, a province in West China, which is one of if not the most wildest parts of Asia in general. There are a lot of locals still living the nomadic way of life, herding their yak and moving from place to place. There are a lot of mongols that Ash has come across, living with their families in nomadic tents and yurts. Up here at 4000-5000 metres above sea-level, they experience very extreme conditions. It is very wild and isolated. The temperature is below 0 most of the time, and in Winter it hits -30 degrees Celsius or more

So their food is very heavy and stodgy with a lot of calories to keep them energised. Qinghai Province (west China) which has more of a Tibetan food influence, is made up mainly of fats, proteins and dairy products. It’s heavy and stodgy food that is well needed for those kinds of environments, where there are harsh temperatures and it is at altitude. Ash had a lot of Yak meat, yoghurt, bread, milk, butter and tsampa (roasted flour, usually barley flour and sometimes also wheat flour. It is usually mixed with the salty Tibetan butter tea and great to actually carry with you on long hikes).

When Ash’s journey started to drop in altitude and he ventured into the Sichuan province, the food started to dramatically change. The climate was warmer, there were more plantations and vegetation, the food was far more diverse and a lot tastier, with herbs and spices added to the mix. Sichuan is famous for its spicy hotpots (originally from Chongqing) and the food here does have a kick.

Breaking into Yunnan, they have everything here with so many great dishes. They have all the vegetables, all the meats; and produce loads of meals, suited for all types of eaters. This has been Ash’s favourite cuisine of #MissionYangtze so far.

If you have been following Ash on social media, it is clear that there is an awful lot to experience and witness along the Yangtze river, much of which hasn’t been explored before. The Yangtze is officially the third longest river in the world. In fact, it is only a tad shorter than the Amazon or the Nile – only a couple of days extra walking to make up the difference according to Ash.

People assume that, because of the sheer size of it, the Yangtze is very heavily polluted but to say that, you would be very much mistaken. It perhaps is at the end of it and Ash will observe this at the end of his expedition. Ash has walked over 2000 miles so far and the river has been brown at times. But this is mainly because of the heavy storms they experience there; washing down dirt and clay off mountains in the water and turning it that colour. At the moment, Ash is happy to report that it is blue and very fresh, clean, clear.

“This is another shock. I thought I’d find polluted water – but the 2,000 miles of what I’ve done so far, has been quite fresh. It’s blue and there’s lots of wildlife. Now I’ve hit the halfway point and I’m starting to go north-east, towards Shanghai, I will start seeing a different river. I don’t look forward to seeing that. I took a last look at the Yangtze in all its health, nice and blue.”

Ash Dykes

So there is a lot of good work being done that Ash has seen and been told about by the locals. There is a lot of protection for aquatic life and endangered wildlife in particular. Ash only learned a few weeks ago that there is there is still the wild dolphin along with the Yangtze alligator that still habits there; that was originally written off as being extinct.

Ash has walked through the main Yangtze provinces of Yunan, Sichuan and Qinghai so far. Each province has its own different people, dialects, feuds, plantations and vegetation. Ash has experienced a different way of life in each of these provinces which has only furthered his knowledge of the Yangtze and China as a whole. But one thing has remained the same – the people and their manner. Wherever Ash has been, the locals have been so friendly and hospitable. He has been welcomed into the community and has been offered a place to stay and eat wherever he has been. The people always try their best to accommodate.

However, it hasn’t always been easy when the people have tried to show their kindness. This ‘kindness’ has often ended up with Ash being detained and questioned by the police! Ash has gone to such wild places that they don’t know what to do so they just end up calling the police. The police have often rocked up at 2/3 am – not to cause harm but to question him as they are worried for his safety. Ash is aware that they might not have seen a westerner before and this has been part of the confusion. The policed have taken him in but always let him go eventually. Ash has just taken it in his stride and accepted that it has just a part of mission.

Constantly being stopped by the police They’re really not used to seeing westerners here, must move faster pic.twitter.com/ut5PRwqzJ9

— Ash Dykes (@AshDykes) January 17, 2019

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One of the main aspects of Ash’s expedition was to experience the people and the different cultures along the Yangtze. Ash has been surprised at the sheer number of communities and people that live along and depend on the Yangtze. There are at least 111 cities along the Yangtze, that Ash is aware of, that have a population higher than New Zealand which is staggering. With it being so long at 4000 miles, the Yangtze caters for everyone so you find a diverse range of people that live along there.

The first half of his journey has taken him through China’s ‘wild west’, exposing him to the elements and vistas of jaw-dropping beauty. Now he’s preparing to tackle the urbanised east, where human development dominates and cities are interspersed with paddy fields.

“The first half [of this trip] was always anticipated to be the most difficult. It’s sensitive being so close to Tibet and it’s so remote and wild. The terrain was tricky, temperatures dropped below minus 20C, there were snow blizzards and there was a threat from bears and wolves.”

Ash Dykes

The mission got off to a fairly rocky start – complications with permits, visas and his support team have pushed the challenge back by a few weeks. “On the way up the mountain I lost my videographers through a combination of altitude sickness and the extreme cold,” says Dykes. “Then, my local guide was doubled over and I checked on him, his nose was bleeding and he was struggling for breath. He’s a local Tibetan, who lives in a village at about 3,500 metres [11,500 feet] [above sea level], but even he had to turn back.” This was a big wake-up call for Ash and everyone following the expedition to realise the sheer danger and harsh conditions that is encompassed with this mission.

https://www.facebook.com/plugins/post.php?href=https%3A%2F%2Fwww.facebook.com%2FAshDykesOfficial%2Fposts%2F2153006078096838%3A0&width=500Despite this, Ash has carried on like the true Welsh warrior that he is and was delighted to reach the half-way mark after so many setbacks and difficulties. However, Ash will be facing a different set of challenges as he starts to travel through the more urban parts of the Yangtze. Ash still has another 2000 miles of adventuring through Chinese terrain where he will encounter fresh challenges and amazing experiences along the way. Ash is prepared for what is to come over the next several months.

“There will be different challenges – maybe snakes and spiders. I can’t go trampling on someone’s land so I’ll have to go around and that’s going to be more annoying and irritating than anything else. The river is a lot deeper, so the tributaries are wider and there’ll be more detours. The river is just under 4,000 miles but this will end up being more than a 4,000 mile trek.”

Ash Dykes

Whilst the many changes in scenery, people and food; there is one thing that remains the same on his journey that is always there – his Water-to-Go bottle. He has carried his trusted Water-to-Go for the duration of this mission and his 2 previous world firsts across Mongolia and Madagascar to keep him healthy and hydrated with safe clean drinking water.

There have been many points along this mission where he has been desperate for water and has simply filled his Water-to-Go bottle with water straight from the Yangtze itself and the 3-in-1 technology filter has allowed him to drink it straight away.

His Water-to-Go bottle has been an essential item on all of his travels to provide him with safe, drinking water wherever he is. Not only does it help him save money, but it also helps him to save weight and save the planet by not needing to purchase single-use plastic bottles that we find so often polluting our rivers and oceans.

A major part of Ash’s expedition is to travel responsibly and sustainably, and the Water-to-Go bottle allows him to do this. Ash has been explaining this to the people he meets on his journey and is trying to help them become more sustainable as a community. Water-to-Go is the ideal alternative to single-use plastic bottles and we are delighted that Ash is promoting this message on his biggest expedition yet.

Overall, Ash is pleased with how his expedition is going and everything that he is learning about the Yangtze. He is looking forward to the next chapter and will look to keep us all updated with his progress.

So make sure you keep up with Ash on social media as he continues his expedition and experiences the beauties of the Yangtze and China in general.

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[saiqianxi-blog]

Waste paper

QianXiSai Make money Diary（How to make money） 

 ther called me to ride.

I know that I must drink...

He usually rides a road bike. He has a cruising speed of around 25, which is also a very good result. I ride a speeding car to the hospital to pick him up. I can only ride a speeding car so slowly.

He did not wear a cycling suit, shirt or trousers.

See him so handsome for the first time.

I asked, seeing a doctor?

He nodded.

We rode to Linyi University and then to the East Ring Road. It was equal to one circle around the county town. It was exactly 25 kilometers. He went home to bathe and change clothes. I went to the hotel.

Find a fly shop.

He raised two bottles of wine, EFFECT wine.

I see, rely on, you also have such a stylish little wine Yeah, this wine was originally a positive competition for Jiang Xiaobai, do not know what the reason did not open, wine bottle fashion, just a bit semi-oceanic, like what? Tengger suddenly sang English songs.

I asked, the patient sent?

He said that no one would dare to send wine now, that is, relatives and friends must send a box of milk to the office to make criticisms and write checks.

I said that it is a good thing. We don't accept gifts only for red packets.

He said that this wine was brought back for the son's New Year and took a box. I drank well and brought you a taste.

I said, Grandpa drink a bottle and the rest of the bottle I take home.

He said, OK.

The advantage of eating at a fly shop is that we can personally request the chef. For example, we like to eat braised rabbit heads here. We prefer not to eat it like this.

We require that the rabbits should be stewed with fresh water, like mutton soup, with tender meat, and braised. Rabbit head? Only taste of sauce, in addition I do not like to eat salt, and local dishes are generally salty.

We only ordered this dish, half-jokingly to let the boss send a green vegetables, the boss also made a joke, fried vegetables can barely cover the bottom of the dish, really ......

I went to the stall and bought a pig's head.

Open drink.

I asked, did you have a physical examination this year?

He said that he had done a minimally invasive surgery a year ago. He was a bit polyped. He had just had a physical examination this morning and the incident was gone.

I said that it was to celebrate.

Come, cheers.

He is cancer. I always value him like this: Linyi City's most optimistic person.

Maybe he was dealing with the tumor all day. He didn't care about these things. I didn't stop him. He might have to drink a pound of white wine. The key is that he often does. He should eat, drink, smoke, and drink. .

Half a catty wine isn’t even a big deal for both of us. Since I was mixed with professor ballmates from Linyi University, my drink volume has skyrocketed.

Their standard is 1 bottle of beer per capita, and the key is I didn't even vomit at once. The next morning was full of blood and I admired myself.

Light meat is also boring.

I said, you are waiting here, I'll buy something delicious.

He said, get root cucumber.

I said that cucumbers do not have to be bought, and the kitchen is there.

I went out for a walk and bought two garlic. Fresh, we were alone. The southerners could not understand the Shandong people. The Shandong people had to eat raw onions and garlic. We both ate a clove of garlic. , And later let the boss fry peanuts, the owner of these fly shops are very personal, and we deal with these ballmates every day, but also get used to our embarrassment, with us is also a joke with each other, will sit when not busy Drink two cups.

How much is our daily consumption? Seven or eight ball players eat dinner, not wine, food less than 200 yuan.

Chatting.

He said that Xiao Dong, I will give you a suggestion.

I said, man, you say. (Lords are the honorific names of male elders. They may be fathers or grandfathers)

He said, "I don't want anyone to play. I think you're playing too messy now. It's too much. Looking for material is an excuse, but you have to be different."

I said, I have realized it myself.

He said that lowering your grade will also bring unnecessary trouble to you. You must set up an interpersonal firewall.

I said, understand.

He said that wine is only for drinking with friends. It is not impossible for anyone to drink. It is not impossible for them to become addicted to drugs. Do you know that they have drugs?

I said, knowing that drug abuse is very common now, including many drug users in rural areas. Sometimes it is embarrassing to refuse. The difference between golfers and riders is actually very positive, and the social level is relatively even. In the main, the ball-friends are polarized. One is of a particularly high level.

The other is of a particularly low level. Cycling belongs to pure fitness, while the "ball" belongs to the entertainment series. Then some people use it as a life pastime and may live very much. Lost, for example, there are entrepreneurs playing basketball, there are also small fry, so is badminton.

He said he was afraid that they would treat you as a goal.

I said, I know, many of them think I'm too showy. Actually I didn't mean to show anything. I don't have a car every day from Monday to Sunday. I just want the car to move every week. It's like someone changes clothes every day, but it doesn't mean to sting someone else.

Others will write me a story saying that I'm doing MLM, and some people say that I'm doing lending, what versions are there, I'm lazy to clarify Now, when someone asks me occasionally at the wine table, I say, “I’ll be an official and they will not continue to ask questions.”

He said: Can you not ride a small magnolia afterwards?

I said, too.

He said that I still recommend that you return to cycling. The time of riding is actually a process of meditation for one person. Your attention is highly concentrated, you don't want to think anything, you think about everything, and you can release your emotions every day.

I said, but boring, badminton is more fun.

He said that the meniscus is non-renewable, and badminton is the sport that hurt the body most.

I said, I haven't felt it yet. They have painful knees, I don’t. I have good leg muscles, and I’m still killing every day. I’m still living.

He said that you are young and you know how old you are. You can't get upstairs afterwards.

I said that when the weather is warmer, I'll ride with you. I really like it. Two or three people, carefully and hard-heartedly talking, talking to each other in a serious way, number of people, all nonsense, not a serious one. words.

He said, then you still participate.

I said that people called me and how can I refuse it.

He said that the mature performance is to learn to say no.

I said, I understand.

He said that at that time, you might as well read the book.

I said that I do not read much now and I do not have time to read.

He asked, Did you read all the books in your office?

I said no.

He said, I think when you introduce someone else, you seem to have read it.

I said yes, I can cover most of the literary enthusiasts, including writers, because often there are writers to our side, they are also quite shocking, because they may not have such a rich author network, too many resources Famous artists have left imprints on me, including Jia Pingwa, Mo Yan, and Chen Zhongshi.

I literally touched out a book. I'm just talking about it. Actually, I just read the story briefly, and I read the book review. I let my colleagues Help me to read, read and do the excerpts and story descriptions. When they read it, it means that I read it because I read the sentence well and I know the whole book.

He said that this is also a good way to read.

I said that I think it is a perfect way to learn.

He said, I think you put the "Bailuyuan" in the most important position. What do you personally think about this book?

I said, I can't write it. I think that with the "Abolished Capital," it will be written in the history of modern literature.

He asked, will you play when you read a book?

I said, Yes, actually, just like the artists went to see the exhibition. They can all see the flaws we can't see. I write more articles every day than many writers, and naturally I can also see some literary works. There are also flaws in the perfect literary works.

Because the writer is also a person, there are limitations to the person. For example, Zhao Defa cannot drive a car. When he describes some local tyrants, he also writes models.

Then I can see loopholes because This is my specialty. I think the biggest flaw in Mr. Bailuyuan is Mr. Zhu, but in the book review, Mr. Zhu is generally praised. For example, someone said: Miss Zhu, Renyi Bailu had no soul.

He asked, Why did you think that Mr. Zhu was embarrassed?

I said that because he was perfect, he was not a human being, and that people should be multi-faceted and three-dimensional. The more they were shaped and the more empty they were, the whole person was too fake. Mr. Zhu was the most in the entire “White Deer Valley”.

The fake image is the same as the archway at the entrance of Linyi University.

He said, I see you excited when you talk about books.

I said yes, but I don't like reading, I just like to talk about it. This is where I struggle. I don't think I'm a qualified bookstore owner because it's not my hobby but my business.

Man, I told you, in fact, I was very guilty of doing signature books.

He asked why guilty?

I said that Chinese writers are at least half crippled. Even if they are Maochi, at least half of the works should be used to burn fire, that is, waste paper, but you also know that China’s awards are Kung Fu’s awards.

The award does not mean that it can be included in the history of Chinese literature because it will be marginalized and even unmentioned.

He asked, do you think it is better than you wrote?

I said, I really think so.

He asked if there are any readers who feel that the articles you wrote in the past two years are not as good as before?

I said, Yes, my high school teacher said so. She said that I like the articles I wrote in previous years. The essay is good. The current article is not that kind of radiant feeling. In fact, this is a change from light to light.

If you are heavy, have you not found that I do not like to write about tall things now? All I wrote was very small and small things. Even if you didn't see it at a glance, it seemed as if it was boring, but it was very deep and carefully crafted. It was actually a process of screening readers. It was like everyone likes it.

It is a truth to see that I write travel notes. Wow, I think I have opened my eyes. I think the travels I wrote are mentally retarded. Because there is no technical content, it's great wisdom to simply spend a good time, and I look at the lively and lively atmosphere of the day. Not the normal state of life.

He said, don't ask for it later, but ask others to find a good friend in the ball, yelling to have a meal alone and talk about it. It makes more sense.

I said, I understand, but everyone likes to shout a few more and lively.

He said, no, in fact, all like it alone.

Drink enough to send him home, the wine was also sent back, he insisted that I hold.

I said, what to take, Dong wine is my home, be my delivery.

He stays.

Go home, two steps away, do not want to move, hit a drop.

Back home.

Received a message: Teacher Dong, met you at the hospital's door just now.

I asked, did you not say hello to me?

She said, embarrassed.

I said, I will say hello after seeing it. It's okay.

She said, see you waiting for the car on the roadside, thinking that someone will pick you up.

I said yes, the driver.

She is also a customer of our bookstore. I belong to a more snobbish company. Non-clients are basically not involved. We live in the same community. She said that I often met me in an underground parking lot, but she didn’t call a greeting.

She bought a book to let me put it. where?

In my truck's bucket, she took it for herself.

Like the underground party connector?

Never met.

The ball friend A has posted a recruitment message. The ball friend B wants to apply for the match. It happens that the ball friend B plays in my office. It means let me ask.

My intuition is a bit difficult, but there is also hope.

Where is the difficulty?

The ball friend B's stall is relatively large, has its own store, and is still in a place of security. Although it does not make money, it is busy all day long.

For a boss, this type of employee is not like because the six are not clean.

I try to wash brain buddies B every day. I suggest he quit his job as a security guard. Although the work is very easy, he will only work for two hours each morning and evening. But after all, his title is not good. So young, so recognized?

It was the work of retired soldiers who set aside 1400 yuan per month. He saw old-age insurance and the like. He calculated himself to be 3,000 yuan. He was very pleased.

I think I'll hypnotize myself and recognize.

His store is no use, basically no business, but did not declare failure.

Therefore, if he wants to find a job, it is best not to affect the security business, or to be a multi-faceted model.

But what do the boss think?

When I recruit you, you need to devote all your heart to your heart. You can't be busy and busy.

In fact, I very much feel bad for him. I always feel that he is not suitable for playing, because playing him has been abolished. He will continue to participate in various types of golfers' gatherings, drinking and chatting and dumping himself into it.

As if the high friends were full, no one really valued him.

After a long time, he has hypnotized himself. On the one hand, he feels that he can do everything. On the other hand, he can't do anything. It creates a sense of embarrassment. When he spends a lot of time, he will have a ball friend's dependence, and he always feels that returning to this circle is always There is infinite warmth.

For example, there are many local tyrants in the ball. You either go to a five-star hotel or eat seafood. Everyone pays attention, followed by eating and drinking, and for a long time I feel that I am also a consumer.

I called the ball friend A in front of the ball friend B's face...

I mean to ask, if you can, if you can, if you can't, even if you are a businessman, you will not be irrationar. She has her own logic and judgment. She says that it is inconvenient for the guests to talk about this. Afterwards she gives the ball. Friends B called back and refused to return because he was over 35 years old.

Ball friend B occasionally talks to me, knows this, knows that, the relationship is good.

I retorted him: Face worth $ 5,000 it?

No use.

Ball friend B is a very economized person, the ball is rarely bought, and the guest is rarely requested, but he could not hold the money. I talked with him heartily yesterday.

I said that if you compare the tricks, I, it belongs to the type of money spent, but I can hold the money, you, belong to the people who spend money very carefully, but you can not live without money, what is the root? We have different levels of prudence in investing. You are always blind and blindly involved in other people's projects.

In the end, they all do leeks. But my attitude is different. Everyone eats, drinks and drinks together, but it really does not matter. At the time, I was very cautious. I have to ask myself repeatedly, can this money be recovered? !

This is a short personality and you need to know yourself.

That is, learning Tibetan mastiff.

I took a piece of Huang Pei's description of Maggie Cheung's remarks: The most rare person in life is not smart but self-knowledge. Her only magic weapon is Tibetan Mastiff. She knows she can't act, and she learns. She knows she can't talk, and she talks to reporters as little as possible. She knows that she is a flat chest and she won't crush milk.

She knows tiger teeth. When she was affected by her acting path, she reluctantly pulled out; she knew that she was grumpy and would no longer try to date Hong Kong men, not to do what she hates, and not to trample her own personality. This road can't go any further, just take the road. This is Maggie Cheung's simplest way to survive.

He walked away from the office. I was very distressed because the man of this age had to go around for a job, only for a few thousand yuan a month. But I think in turn, I feel that I have his own reasons.

You see noon. With our ballmates for dinner, then, in the afternoon to play, dinner to continue to dinner, go home at 9 pm, drunk, sleep, and then the next day, I always want to change him, want to infect him, As a result, I happened to give him an illusion because I also lived like this...

I belong to a lazy boss, and I rarely care about my colleagues. Our work is more leisurely, as early as 9:30 in the morning to 12 noon, 2 to 5 in the afternoon, and there is no attendance.

It depends on self-consciousness. +Because it is relatively free, some colleagues will be busy with their own affairs, and they will be more comfortable and do not avoid me. They are busy on the shift holding the phone.

This is related to my personality. I don't like controlling people.

In addition, I think everyone follows me. I'll give you more salaries. It's not entirely business. Because we make money is also relatively simple. When we sell something, people buy it. I'm aware of something, that is, when my colleagues are standing there. What do I think when my face is busy with other work?

I noticed changes in my heart.

This is what I think is unfair.

This is also the reason that I judge that the ball friend A will reject the ball friend B.

The ball friend L opened a bookstore. The ball friend L also wrote the public number. I think he always imitates me. Of course, he himself may not think so. He talks to others, and knowing to write is not something in the arena. ? These are all things that happen to people around us. I can write and even write better....

After the others spread to my ear, I said with a smile, I also think I wrote better than the Mao Dun literature prize winner.

The public number was written in a general way, too amateur, and the number of readers was less than 50 people.

He thinks he writes well.

Scholars are lighter?

I don’t think so because I’m light on his price. His bookstore’s decoration is quite good. When he starts, he pulls a ball friend and big sister into big shares. It should be a dry stock. The big sister squanders him hard, and the crowdfunding starts. Sixty people raised 300,000 and claimed to have 10,000 books. When I opened, I visited.

When I saw it, I thought that the numbers were too fake. At most I had 3000 books. I just sold the books. Can I not know? My book wall was only 2,000 books. His books are similar to those in my office.

This book is for rent!

Similar to the gym model, you don't need to buy equipment to open the gym. People rent out.

The same is true of books.

For example, we have also leased books to cultural towns.

They adopt a membership system with an annual fee of 666 yuan and engage in reading sessions once a week...

Before long, coffee business was added.

It didn’t take long for the catering business to increase.

After a while, the bar business was added and the business hours ended at 0 midnight.

In all businesses, two types of business are the easiest crowdfunding, one is a bookstore and the other is a homestay.

why?

All are concerned with feelings. Everyone is eager to have their own bookstore. They always feel that they are participating in crowdfunding bookstores.

When I played a few days ago, L talked to me a few words.

I asked how bookstore profits are?

He said no money.

I asked, how will the reading club engage?

He said that fewer and fewer people are involved.

I said that if you do not force everyone to read, you obviously do not like reading.

He asked, how about your bookstore?

I said that our bookstore now only sells 2,000 books a year and does nothing else. There are 2000 Mao Dun literature prizes, each containing 10 volumes, each costing 400 yuan, selling 780 yuan, and gross profit of 500,000 yuan.

We can't do other business, we have no interest in doing it, what book meeting, coffee, meals, and drinks, I'm both annoying and have no patience with others.

He asked, Can we help you sell books?

I said that for the time being, we don't need to. We can sell 1,000 sets a month. You can't sell any of these books. You can't sell them back to us. Tossing back and forth is too much trouble.

He asked: Is there any way to make bookstores profitable?

I said that if it were me, I would close it.

People in Shandong love face and always feel that the money raised by crowdfunding can't live up to everyone's expectations...

The longer you stick to it, the more you lose. Unless you continue to draw cakes, people keep coming in, and you win. You lose.

If you want to win more?

Already impossible.

He may not want to play it.

Riding on a tiger, of course, there is a way not to make yourself embarrassment, that is, to pay out 300,000 to everyone, I'm sorry, the bookstore failed, this money I stunned, I recognized.

You are still big brother.

However, he did not want to, the original intention of crowdfunding is empty gloves white wolf, you may in turn make the wolf bite? !

I murmured: You are not as good as crowdfunding and real estate. If you make a big profit and scramble for villas, you can earn millions.

He said, yes.

Did you do this?

Yes!

Locally there is a big brother who works as an agricultural product. He was a native of the traditional media and was once the first in the local community. He came out as an agricultural e-commerce and local agricultural product. He raised more than 3 million yuan in the initial period. The e-commerce business also did a good job and started to invest.

The second is to pull 5 million investment, the investor is a local local boss, the two sides also recognized each other, local tyrants in the audit team to do the financial review found that this big brother to the front of the financing of a large part of the use of real estate investment ... (high Lever bought the office, an entire floor)

Tyrant said NO.

This means that you thought you were a person who was trying to do a great job. It turned out to want to real estate.

It was precisely because the funds were not in place that led to the loss of the big brother. Because he was too leveraged, the capital chain was broken, and if the house got its present, it was also rich. He only lamented that he did not have this, mainly because he was Too long on traditional positions, with low-sighted eyes, always want to engage in large-scale, talk about listing at every turn, talk about PK three squirrels, and everything is generous, the office must buy their own, and ultimately? A butt debt!

He once scored 98 points in my mind. Since he started e-commerce, the score has been declining. Now? Fast negative points, allegedly chased all day to hide in Tibet.

The owner of the bookstore is a big brother, otherwise there will not be such a big appeal. The ball is also playing well. He has to visit my store for a visit. It is actually a purpose. He should hope that I will take over his bookstore.

I also expressed very clearly that I was very clear about the positioning of bookstores, only doing our classification and not interested in him.

Soaking in tea is also a heart-to-heart chat.

He asked, from a professional perspective, where do you think my bookstore problem lies?

I said, where are you open bookstores, obviously restaurants.

He said yes.

I said that from the restaurant's perspective, your meals are too amateur.

He said that my original intention is to be a book club, and reading is also secondary, and the key is to do resource matching, so that everyone can introduce their own business and cooperate.

I said that a low threshold means rejecting high-end people. Do you think that the threshold of RMB 666 will involve high-end people?

He said that is the case, but pricing is too high and unrealistic.

I said that in the end it became a hotbed for fraudsters. You are pursuing quantity and quality.

I said that you now have a way to find a matching disker and transfer it to him. When you return everyone's investment, they are happy. They would rather leave someone alone and do not leave a group of people.

Just like Jia Yueting only pits Sun Hongbin. Reason, those who can take over your bookstore do not care about these hundreds of thousands of people, but you appease many investors, many investors are actually giant babies, they can only accept the win can not accept lose, you really put their 5000 Yuan became 3,000 yuan, and they tore your heart.

He said, understand, but he is not easy to find.

I said that you need to paint the cake and take it slowly. Don't worry. You shouldn’t tell the bookstore that it is not profitable. Instead, you have to look around for a house, say you want to open a branch, and you need to recruit.

He said that people who are mainly involved in crowdfunding are all aware of it.

I said that this is the most dangerous thing. People are engaged in crowdfunding like homestays. Everyone does not know each other and betrayed, they can betray, can they? There are no human factors inside, and you can't do this.

He said it was a headache.

I said, either you personally confessed, you bear the loss.

He said that it is not appropriate.

I said that crowdfunding is a credit card. It takes a lot of time to spend, and when it does, it hurts.

He said that he is more powerful than a credit card, and he is very vocal. He says anything.

I said, changed once.

He said that it has changed.

Phoenix TV's friends came to me last year specifically to find me, is to cooperate with the bookstore, she wants to open a similar bookstore in Shanghai, she wanted to combine with vegetarian food, talked several times, I refused, I told you clearly She, now opened the bookstore, no matter what the model, what the concept, the possibility of profitability are less than 5%, why should you challenge the probability?

She thinks I'm perfunctoring her.

Recently, she wants to resign and ask me what to do?

I said that you can be an independent media person. For example, Wang Zhian has done very well and what hot spots he has interviewed.

She said that he mainly conducted interviews for public events and talked about hot topics. Actually, I have no interest in this type of work and I have been doing too much news for a long time. I would like to hide from the fact that this kind of chaos strikes you.

I said that there are still three directions to choose from. Or, you learn from me and export yourself. This needs to be raised. At first you need to learn to survive, and then you can slowly develop. From survival to development, it may take five years, but once you stop Feet, it is very difficult to be defeated, because you have your own loyal readers, but you need to cultivate yourself as a miscellaneous family and write everything on the surface.

Actually, there is a general category, that is, the version of trafficking, STYLE. Either it or just concentrate on the hot spots. Some time ago, some readers recommended me a public number. I think the model is very interesting. He mainly writes about science and technology, such as Lei Jun, not an interview, or putting information about them.

The news is summarized, refined, organized into an article, and suspected of chicken soup. When it was written in the fifth, it was already 100,000+. This public chant: Zuo Luo.

I don't know him. I just don't know him. I just think this kid is very well positioned. It's a bit like a celebrity speech I once suggested we do. It's just a public number, just a celebrity speech. It looks like someone has made a speech. Later it was High-priced acquisitions go.

What is the root cause?

95% of our focus is on celebrities!

I think that people must know what their advantages are? Phoenix TV friend I think the biggest advantage is actually good at running, flying around all day, and a strong gas field, such as the goddess, when confronted with these from our own media, she has absolute advantages, is the gas field advantage.

If you interview us?

It is absolutely fire because we will promote her.

Therefore, I suggest that she: as well, simply, you go directly to the interview record and only interview the big coffee from the media. Once a week, one year later, you are the king of the king.

If anyone is willing to do it, I can start with an interview with me. My spare egg hurts. I hope that someone will interview me. I am very careful, sit down and ask me a few questions. I also try to feel like a star.

Ha ~~~~

......... End of article .........

Special Note:

The article non-Documentary entity, I do not necessarily mean me, he is not necessarily him, not on the right seat.

About qianxisai:

Since 2008, write a diary daily, unhindered.

Based on entrepreneurial experience and life experience.

The article inside the material, story, case all come from my communication with friends, life experiences and experiences.

There is no empty theory and advanced technology, are the actual life experience and successful experience.

In my country, I have 10 million fans in 10 years. Annual article dues Hundreds of thousands of dollars.

My readers are civil servants, entrepreneurs, teachers, students, rich second generation, official second generation, entrepreneurs. They are everywhere in every city in my country.

I am now actively promoting my favorite book. Before I go to bed every night, I read it and carefully understand the true meaning of life.

I hope my essay can help you, inspire you, affect you, make you understand entrepreneurship, understand making money, understanding humanity and understanding the mysteries of success.

Share with you: The perspective of society in turn has three levels, technology, system, and culture. As small as a person, as large as a country, a nation, any kind of fate in the final analysis is the product of that cultural attributes.

Strong culture to create strong, weak culture to create the weak. This is the law, can also be understood as Heaven.

If you want to get the success of life and the happiness of life, please pay attention to my article.

I wish you success and happiness.

PS: If you do not understand this article, or have any questions, you can write an email to me.

E-mail address: saiqianxi@outlook.com           saiqianxi@gmail.com

We learn together, improve together and look forward to becoming friends with you.

From this perspective, the men in the dust are also wonderful...

[thehungrykat1]

Cantonese, Anew at Lung Hin in Marco Polo Ortigas

Whenever I am craving for delicious Chinese food, I usually don’t have to look very far because Lung Hin in Marco Polo Ortigas Manila is always an available and satisfying option. The restaurant features authentic Cantonese cuisine and fresh seafood that are fit for royalty. I have my own personal favorites which I always order, like the Three Flavored Prawns and their huge Hakao, but every so often, the restaurant introduces new outstanding dishes to the menu to give its diners different tastes and experiences. This February, Lung Hin is starting the year with a bang as it offers several exciting new Cantonese dishes to welcome the Year of the Dog.

Lung Hin is a contemporary Chinese restaurant located on the 44th floor of the Marco Polo Ortigas offering traditional and authentic Cantonese food prepared by its very own Hong Kong chefs. Lung Hin has been recognized globally as one of the most outstanding Chinese restaurants outside of China at the 16th China Hotel Industry Golden Horse Awards Gala, also known as the “Oscar” in the hotel industry. The Hungry Kat was invited for a media preview of their new dishes called “Cantonese, Anew” and just like with any visit to Lung Hin, it was an exquisite presentation of some of the finest Cantonese cuisine you can get in Manila.

Lung Hin delights guests through its exemplary service, tasteful interiors and wonderful food creations. The sleek interiors and the expansive layout are coupled with an amazing view of the busy city below from the country’s first Sky Hotel. The restaurant is decked in bright red colors in preparation for the upcoming Chinese New Year celebrations.

Under the helm of the Chinese Executive Chef Lai Cheuk Kou 黎卓球, or also known as Chef Terry Lai, Lung Hin is introducing a new selection of authentic Cantonese dishes, together with the classics, in its new a la carte menu. Chef Terry has over 36 years of experience from different well-known restaurants and hotels around China and Hong Kong, so each dining experience at Lung Hin is almost like eating in Hong Kong itself.

Similar to our previous visits, we were seated inside one of the private VIP rooms for an intimate and exclusive lunch gathering. The Chinese Lunar New Year will be celebrated on February 16, 2018, so this also serves as an advanced Chinese New Year party for the media guests of Marco Polo Ortigas.

We were offered a glass of their Signature Earl Grape Iced Tea, an award-winning beverage that can be found in all Marco Polo properties worldwide (Read about it here). This is probably the fanciest and most exquisite Iced Tea drink in the city and I always look for this whenever I visit the restaurants inside Marco Polo Ortigas.

Our Chinese New Year celebration started with the Prosperity Toss with Salmon Yu Sheng. This is a traditional Teochew-style raw fish salad that usually consists of raw fish mixed with shredded vegetables and a variety of sauces and condiments including oil, vinegar and sugar. 

In Chinese history, fishermen along the coast of Guangzhou traditionally celebrated Renri, the seventh day of the Chinese New Year, by feasting on their catches. Each ingredient of the Yu Sheng has its own meaning and symbolism and every item is poured over the plate before the fun part begins.

The Prosperity Toss is actually an interactive course because all the diners are encouraged to participate by tossing all of the items high up into the air. Yu Sheng implies an “abundance of wealth and long life” and the tossing action signifies tossing up good fortune, which is why it is popular with businessmen and Chinese in general during the New Year.

The result is somewhat messy but that is all part of the ritual. They say the higher the toss, the bigger the wealth, so we all don’t mind the mess. After the action, it’s now time to eat the Yu Sheng salad itself which is actually quite good. The fresh salmon slices are similar to sashimi but with a sweet and sour vinegar dressing. The Prosperity Toss is part of the Chinese New Year set menus available from February 8 to 21, 2018 and this is also available for take out. 

The Steamed Shrimp Dumplings with Gold Leaf is one of my favorite items at Lung Hin and I am happy to be having it again. I just love hakao and these dumplings are filled with huge and plump shrimp. Eating gold shavings is definitely an auspicious way to start the Year of the Earth Dog.

Hong Kong is famous for its roasted ducks so one of the new items Chef Terry is introducing is the Peking Duck with Osmanthus Flower Jelly on Potato Chip. This is a lovely way of presenting the Peking Duck and it is just as yummy. The richness of the duck is balanced by the salty flavors of the potato chip and the flower jelly gives it a contrasting texture. It’s definitely not your usual peking duck and this contemporary style highlights the creativity and expertise of the chef.

Our next course was the Sautéed Tiger Shrimp Ball in Supreme Chicken Stock. This may be just one piece of prawn but it is very big and filling. The both is also outstanding with its light but flavorful consistency that is quite hearty and comforting.

On the other hand, the Double-Boiled Chicken with Red Dates and Wolfberry Soup has a more traditional herbal taste. It comes with a generous serving of chicken inside that absorbs the Chinese herbal flavors. 

One of my favorites among the new dishes is the Pan-Fried Grouper Fillet with Truffle Oil and Sugar Peas. This is a perfectly cooked fish fillet made with light batter that results in a very crunchy coating. The fish is very tender plus the truffle oil gives it that distinct smell and taste. The cute “shrimp” carrot is also a delightful treat. 

A bountiful Chinese New Year lauriat should always come with abalone, so Lung Hin is offering a new abalone dish that is only available for a limited period. The Braised South African Abalone with Hong Kong Dried Sausage and Waxed Meat Fried Rice was part of our media preview and it was just in time for the New Year celebrations. This marine snail is considered a fine ingredient in the culinary world and is indulged only during special occasions due to its limited supply and high value. 

It is believed that abalones are coupled with multiple health benefits, as it is good for the immune system, eyes, liver, kidneys, and used as additional therapy for cancer. The Braised South African Abalone is available in 12 heads at P3,288 per piece. You can find these exquisite abalone at Lung Hin only until February 28, 2018

The Pan-Fried Crispy Egg Noodle with Prawn Ball and Minced Pork was one of the last dishes served at our media preview. We were all quite full but I still had some more space left for this excellent noodle dish topped with plenty of meat and seafood. 

Finally, the Pan-Fried Two Flavoured Chinese New Year Cake is a great way to end our lunch by embracing the New Year with great abundance through auspicious and traditional glutinous rice cakes. With a history that spans over thousands of years, the glutinous rice cakes, also known as nian gao, have always been present in Chinese New Year ceremonies and festivities. The sweet and sticky delicacy is believed to bring prosperity and promises a better year.

Whether it is enjoyed with the family or given as gifts, these are truly perfect staples to celebrate new beginnings. Indulge in this symbolic delicacy with a stylish collection from Lung Hin. Choose between the Double Happiness Koi Nian Gao (P1,388) which includes two pieces of the cake in orange and coconut flavor, or the Traditional Round Nian Gao (P988) with a choice of ube or brown sugar flavor. These delights are available only until February 21, 2018. So start planning your Lunar New Year celebrations and visit Lung Hin this February for an auspicious and gastronomic start to the year.

Lung Hin

44/F Marco Polo Ortigas, Meralco Avenue & Sapphire St., Ortigas Center, Pasig City 720-7777 loc 6621 www.marcopolohotels.com www.facebook.com/MarcoPoloOrtigasManila

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[the-accidental-accountant]

Hi, I am Gayatri, you might know me as thefoodiebong. I have a confession to make. There might be nothing more sincere than the love for food, my foodie friends would agree to this. But to me, it has always been my unapologetic love for Asian cuisine (mostly Chinese food), that has been the most sincere kind of love. Not only me but the entire population of India prefers Chinese cuisine to a great extent. It is the second most ordered cuisine after, north Indian or Mughlai cuisine. An Indian’s love for Chinese has always been deep, so much so that even the Chinese have modernized their food in order to suit the Indian palate. After all, no one wants to lose a customer base of 1 billion!! Right?

Chinese food has revolutionized Bengal’s fast food scene, with different varieties of chow Mein (which is basically stir-fried Hakka noodles) available in every nook and cranny. People don’t usually care much about flavor and hygiene when they eat from these road side eateries. Such is their eternal love for Chinese.

But…… what if I tell you……. (*drum rolls), that you can get a warm cozy ambiance, flavorsome food, varieties of Asian food and even pretty lights; all under one roof. Tempted right?

On a hot summer evening in July, team Panch Phoron was invited for a bloggers meet at Noodle Oodle, Nagerbazar.

Name: Noodle Oodle

Address: 965, Jessore Road, Kolkata Near Diamond Plaza, Jessore Road, Jessore Road, Nagerbazar, Kolkata. It is just on the opposite side of the diamond plaza mall and is well-connected to almost all parts of the city.

Some of the dishes that I tried out are listed as follows….

We began our trip to Asia through Appetizers at first. Some of the dishes were crispy and sauteed with a very negligible amount of gravy, while others were wok tossed in a flavorsome choice of the sauce by the chef.

Garlic Oyster Paneer

One of the first dishes that we were served was the Garlic Oyster Paneer. The paneer was chunky, juicy and succulent. Most of the times, when paneer is used in Asian cuisine, it tends to invoke more salt into the dishes owing to its own salty flavor. But this wasn’t the case here. The paneer had a flimsy coating of corn flour batter which was seasoned properly and was then wok tossed using different kinds of Chinese sauces, out of which oyster sauce was the most prominent one. It had oodles of flavor of garlic and was beautifully garnished using spring onions.

Crispy Chilly Babycorn

I can actually be a critic of this dish alone because wherever I have food, this is something that I always order. This is my comfort food and I must say that the crispy chilly baby-corn of this place tasted mighty fine. This dish is usually prepared using baby-corn diced and seasoned and then deep-fried twice, that is what lends it that extra crispy crunch even after being wok tossed in onion, garlic, and the sauces. It is garnished with spring onions and usually served smoking hot served alone as an appetizer.

Smoked chicken

Smoked Chicken: tender and juicy pieces of chicken were smoked and then prepared using a variety of sauces like chili sauce, barbecue sauce and so on. There was a smoky aroma in this dish the meat was juicy and tender.

Stir Fried Mongolian Fish: Thinly sliced fish fillets coated in a crispy batter and then fried to perfection. There was heavy use of spring onions, onions, and other thinly sliced vegetables. There was a beautiful aroma of Asian spices and black pepper. The dish was beautifully garnished using spring onions and star anise.

Crispy Noodle Salad is a Chinese version of your pad thai that is prepared using crispy noodles, thinly sliced raw vegetables drizzled with a tangy dressing. The decoration of this dish was minimalistic, hence it let the taste do all the talking.

Braised Black Mushroom and bamboo shoot

  This was a unique dish indeed. The first time I had anything with bamboo shoot. The bamboo shoots present in this dish were quite generous in amount and were thinly sliced. There was ample amount of black fungus or mushroom present in the broth. The broth was thick and black and had chunky pieces of chicken in it.

  Vegetable sweet and sour

  The Vegetable Sweet and Sour is a wonderful dish, that is filled with chunks of vegetables and a sweet and sour broth. There are generous portions of broccoli, cauliflower, pineapples, snake beans, zucchini, tomatoes and more. It is a dish that is welcomed by the palate after the spicy Asian appetizers.

Kung Pao Kai is our very favorite Kung pao chicken. Boneless pieces of chicken are coated in a crispy batter and deep fried and then are prepared in the Kung pao gravy. This dish hails from the Kung Pao province of China and is all-time favorite Sichuan delicacy that is loved by many.

Pla Neung Manao basically means steamed fish with garlic and lime. It is a Thai dish, where the fish is steamed and cooked in very less sauce using spices and ingredients which pertain and help the dish retain its Thai origin. The dish has a strong lime jest feel to it and the fish used in this dish was very fresh and flaky. It was garnished with kaiffir lime leaves and sesame seeds.

Special fried rice (non veg)

Special Fried Rice (veg)

Next, we were served special fried rice of the veg and non-veg variety. The veg variety of the rice was loaded with vegetables, the non-veg variety, on the other hand, had generous portions of lamb, chicken, egg and so on. The rice was not very oily, like it is in some places, and was flavorsome and fluffy. There was a generous use of vegetables and spring onions.

Chicken Meifoon

Special Noodles (mixed)

The chicken meifoon was what fuss-free food tasted like. It was light but the procedure of preparation was so beautiful that even this simple dish will leave a mark. It had chunks of chicken and fluffy, fried egg. It was garnished with roasted peanuts and spring onions. The mixed special noodles were made of thick noodles and were spicy and had ample amounts of chicken, shrimp, egg and lamb in it. The lamb wasn’t too fibrous and the texture was just perfect.

Honey Noodle Oodle with Almond flakes is the most signature desert of this place. The dessert is an adaptation of the famous Asian dish darsaan. Here the thin noodles have replaced the flat Thai noodles. The noodles are crisply fried and then wok-tossed in honey and served with vanilla ice cream drizzled with hot chocolate sauce. Thinly sliced almond flakes were used as a garnish.

I would like to thank the Aditya group and Noodle Oodle, Nagerbazar for inviting us over. Thank you Koninika De and Dipyaman Basu for arranging this meet and last but not the least thank you Mr. Rajdeep Bhattacharjee (gourmet travel guide) for guiding us on our food journey.

This place is a wonderful option for those who are always on the lookout for new places with a cozy ambiance. and if you have a sweet spot for Asian cuisine, there’s nothing like this place. There are a lot of options for vegetarians as well. Do give this place a try and get transported to the land of paper lanterns with Noodle Oodle, Nagerbazar. 

Why Doodle? Come to Noodle Oodle!! Hi, I am Gayatri, you might know me as thefoodiebong. I have a confession to make. There might be nothing more sincere than the love for food, my foodie friends would agree to this.

[foundtheworl]

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Top Must Try Thai Foods

Thai foods have made a name for itself everywhere. Even if you have never been to Thailand, it’s likely you’ve sampled some version of Thai cuisine in a western restaurant. If you’re lucky enough to have the chance to visit Thailand and sample some authentic Thai foods, you will be very surprised at how different the real deal is!

The staple of Thai foods is rice; the different types, how to cook it, what to put on it, or what to combine it with. In fact, in Thailand when you want to ask someone if they want to eat something you don’t say “Do you want to eat?” You say, “Do you want to eat rice?” It is assumed that rice is a part of every meal, so this is how the question is posed. Every dish on this list is either made from rice or served with rice!

Food in Thailand is a huge part of the culture. There are dishes that are so unlike anywhere else in the world, you’ll wonder how they ever created such strange but delicious combinations.

There are four words that can be used to describe most of Thailand’s main dishes; salty, sweet, sour, and spicy.  Whether it’s a salad, soup, curry, or stir fry, get ready to test the limits of your taste buds and indulge in some of the most delicious and flavorful food in the world!

  Spicy Papaya Salad (Som Tam)

This dish is one of my absolute favorites of Thai foods. Originally coming from the Issan (northeast) region of the country, this salad is now consumed nationwide.

To start, an unripe papaya is peeled and grated. When papaya is not its usual ripe-and-ready-to-eat orange color, it’s a light green or off-white color with a sour taste. Some places will grate a little carrot into the mix too. Then diced tomatoes, a few pieces of garlic, fresh green beans, a few peanuts or cashews, a few hot chili peppers, lime juice, sugar, and fish sauce are crushed together with a mortar and pestle. The papaya is then added for a final toss.

The real art of Som Tam is knowing how much of each ingredient to use. Usually this salad is made very spicy, unless you otherwise specify. When I order it, I always say “pet nid noi” or “prik nueng, ka!”, which means “a little bit spicy” or “one chili, please!”

This salad is usually combined with other side dishes to compliment a main meal. It can, however, be quite filling if combined with shrimp or chicken and paired with sticky rice.

FYI: some places will make the same dish, but substitute an unripe mango for the papaya. Slightly different taste and just as good!

  Spring Rolls (Bah Bpee-ya)

Deep fried Thai spring rolls are perfect if you’re craving something sweet and salty. They’re a quick, cheap, and crunchy snack that can be found at many street stalls. They’re also great to order as a shared appetizer if you’re eating out. You’ll find them on most restaurant menus.

Most spring rolls contain a minced pork filling if they’ve been pre-made at a street stall. However, it’s possible to order them vegetarian style in a restaurant. The typical ingredients include the minced meat, muang bean noodle (thin and clear), and bean sprouts. You may also find some grated carrot in there occasionally.

Served with a tangy sweet and sour dipping sauce, these are the perfect snack or warm up for your main meal!

  Massaman Curry

One of Thailand most unique curries is actually not one of the traditional Thai foods. Massaman curry is thought to have been derived from Persian culture long, long ago. Its name, which stems from the word Muslim, could have been influenced by nearby Islamic countries like Malaysia or Indonesia.

In any case, Massaman is a rich and mild curry that is simply irresistible. It’s the Thai foods equivalent to hot bowl of chili or chowder son a cold day.

The magic of Massaman is in the curry sauce, made from coconut milk, cinnamon, cumin, and nutmeg. The other ingredients vary, but you’ll usually find either chicken or beef Massaman combined with potato, carrot, peanuts, and bay leaves.

Massaman, like all Thai curries, is served with a plate of plain steamed rice. It some traditional southern towns (like Surat Thani), you may find Massaman served with roti, which is like fried dough. This is a real treat.

  Fried Noodles (Phad See-Euw)

Not to be confused with Phad Thai, which is one of the most cliché things you can order as a tourist in Thailand.  Phad See-Euw is the more authentic version.

This is a savory dish of sticky, wide fried noodle dishes. The noodles start as white rice noodles (called “sen yai”) and are then combined with garlic, Chinese broccoli (dark-green veggie), soy sauce, sugar, and one egg. Usually combined with chicken (“gai”) or beef (‘nu-ah”), but it can also be made vegetarian (“mai sai nu-ah”) if you choose.

Fried together in a wok and you’ve got the tastiest noodle dish in Thai foods.

  Noodle Soup (Goy-Tee-Ow Nam-Sai)

The Thai version of good, old fashioned, chicken noodle soup. However, nothing about it is comparable to a tin of Campbell’s.

When ordering this dish, it’s good to know a little Thai, because you can create your own. Thai soup varies depending on the broth, the noodles, and the additions. You can pick the type of noodles – wide (“sen yai”), thin (“sen lek”), yellow (“sen ba-mee”), glass noodles (“wun sen”), etc. You can also pick the type of broth – clear broth (“nam sai”), spicy broth (“tam yam”) are the most common.

With the broth and noodles chosen, the next is step is fillings. Chicken or beef can be added, different types of vegetables, dumplings, and what’s known as fish ball. These have a consistency that’s tougher than tofu with a medium fishy taste. They’re strange, but common in Thailand.

The soup is served with an array of flavorings like vinegar, dried chili flakes, sugar, and crushed peanuts for you to garnish your own soup. You are the master of your soup domain!

Tom Yam Zaab, an example of a spicy broth soup with beef and plenty of coriander!

         Coconut Chicken Soup (Tom Kha Gai)

This is another type of soup, bordering on curry, and one of the most unique dishes in Thai foods. Tom Kha Gai’s base is a mild, slightly sweet, creamy coconut milk broth. Added to the base to get the unique Tom Kha taste is ginger, lemongrass, and lime leaves.

Mushrooms, tomatoes, and onion are usually mixed in as well. Chicken is added, and there you have it!

Served with rice (of course), this is a filling and satisfying meal.

  Fried Rice Omlette (Khao Klook Kapi)

This is a different version of fried rice and good to order if you’re really hungry. Fried rice is standard all over Thailand, but an omlette stuffed with fried rice is something special. Yes, it sounds strange, but the salty, savory combo is great. Not to mention, ridiculously filling.

You start with the traditional Thai fried rice combination of rice, egg, fish sauce, soy sauce, sugar, and lime juice. The omlette is prepared separately, then the fried rice is wrapped up in the omlette. Picture a calzone – except the folded over crust is the omlette and the cheesy pizza filling is the fried rice!

  Don’t forget about DESSERT! Thailand loves sweet treats and you’ll never find a shortage of delicious delectables. Some may not be what you’re used to, but there are two that cannot be missed!

  Mango Sticky Rice (Khao Nee-ow Mamuang)

Unlike anything you’ve ever tried. Mango sticky rice is probably the best-known Thai dessert, and capable of satisfying even the strongest sweet tooth.

The dessert combines sweet mango and slow cooked sticky rice in coconut milk. The rich flavor of the rice mixed with the sweet tang of the mango is a brave combination only Thailand would have thought to try. I thank them for it!

    Banana Pancakes (known simply as “pancake”)

This freshly made pancakes can be had at any time of day, but they’re a perfect dessert if you feel like sharing something sweet.

The best pancakes are made at the small street stalls, usually manned by one or two people and a large flat wrought iron hot-plate. Most places have a variety of filling to choose from, but the most popular is the banana pancake with Nutella and garnished with condensed milk.

The dough is put on the hot iron and fried. The banana is sliced and added inside and then the pancake is turned over on itself. The outcome is a square, crispy, fried piece of delicious dough. The larger square is then sliced into smaller, bite-sized pieces.

If you opted for Nutella, it’s spread on the surface of the pancake. It’s completed with a drizzle of condensed milk, which forms small pools in the fried dough. It’s packed with calories, but no one every complains!

  Once you start, it’s difficult to get enough of Thai food. The flavors and combination of ingredients (fish sauce and lime juice – what?!) are drastically different from any western-style food. But somehow it works – really, really, well.

These are just a few of my favorite Thai foods, but there are countless others that deserved to make this list. It’s nearly impossible to choose! The best way to discover your favorites is to try them all yourself!