#asian food

[daily-deliciousness]

Lemon teriyaki chicken

[viejospellejos]

¿Hay hambre?

[lotusinjadewell]

Illustrations of Vietnamese food. Credit to Le Rin.

[lustingfood]

(via thatfoodiejess)

[julieterbang]

whatmariemade__

[pedro-pascal]

FOOD IN MOVIES MEDIA

THE BEAR (2022-) #02.03

[foodshowxyz]

Kimchi Jeon (Savory Kimchi Pancakes)

Yields: 4 servings Prep Time: 15 minutes Cook Time: 10-15 minutes

Ingredients:

1 cup well-fermented kimchi, roughly chopped

1/4 cup kimchi juice

1/2 cup all-purpose flour

1/4 cup potato or corn starch

1/2 cup cold water

1 large egg, lightly beaten

3-4 scallions, thinly sliced

1-2 tablespoons vegetable oil or neutral-flavored cooking oil

Optional additions:

1 tablespoon gochugaru (Korean red pepper flakes) for extra spice

1 tablespoon soy sauce

1 teaspoon sesame oil

Other vegetables: thin strips of carrot, onion slices

Dipping sauce ingredients:

Soy sauce

Rice vinegar

A pinch of sugar

Toasted sesame seeds (optional)

Instructions:

Make the batter: In a mixing bowl, combine flour, potato/corn starch, kimchi, kimchi juice, egg, water, and scallions. (Include any optional ingredients you'd like). Mix until a slightly thick batter forms.

Heat the pan: Heat a large skillet or nonstick pan over medium heat. Add a thin layer of oil to the pan.

Cook the pancakes: Pour about 1/2 cup of batter into the hot pan, spreading it into a thin, even circle. Cook for 3-4 minutes per side, or until golden brown and crispy.

Repeat: Repeat the cooking process with the remaining batter, adding more oil as needed.

Make the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, and sugar. Add sesame seeds if desired.

Serve: Slice the pancakes into wedges and serve immediately with the dipping sauce.

Tips:

Well-fermented kimchi: Using older, well-fermented kimchi provides the best flavor and acidity.

Consistency check: The batter should be the consistency of a slightly thick pancake batter. If it's too thick, add a tablespoon or two of water. If it's too thin, add a bit more flour.

Don't overcrowd the pan: Cook one or two pancakes at a time to achieve the best crispiness and an even cook.

Experiment: Feel free to add seafood, thinly sliced pork, or other vegetables to your pancakes.

[sikfankitchen]

Mandu (Korean Dumplings) filled with Pork, Garlic Chives & Glass Noodles. 🥟

[thelcsdaily]

Japanese Food Cravings

More people are becoming familiar with the unique culinary culture of Japan as the cuisine spreads throughout the country. People are lining up to get their hands on tempura, ramen, sushi rolls and other Japanese dishes. I'm taking a break and ordering takeout in the interim, but home cooks like myself are busily preparing their way through replicating some of their favorite Japanese dishes at home.

I ordered the following:

Shrimp and Vegetable Tempura Agedashi Tofu

Philladelphia Roll Salmon Skin Roll California Roll

"If I were trapped in one city and had to eat one nation's cuisine for the rest of my life, I would not mind eating Japanese. I adore Japanese food. I love it." - Anthony Bourdain

[slavic-roots-western-mind]

Types of dumplings in China

Prior to my arrival to China, I only knew about wonton and jiaozi, which I assumed to similar to pelmeni.

As it turned out, there is no end to the variations of dumplings, so here are some of the most common dumplings in China that I've come across so far!

饺子 - jiǎozi These are thin veggie or meat filled dumplings, and they can be steamed, boiled or fried but I've only tried the steamed variety so far which is pretty tasty. They somewhat resemble pelmeni, but the tast is noticeably different.

馄饨 - húntún (wonton) These dumplings are similar to jiǎozi but thinner and they're usually eaten in soup.

生煎包 - shēngjiānbāo These are slightly crispy, fried dumplings usually with a pork-filling。

锅贴 - guōtiē These dumplings are the crispy-ish type, deep-fried and steamed with various fillings like veggies and meat.

水饺 - shuǐjiǎo They're quite similar to the 锅贴, but these dumplings are boiled (note the 水) without the frying.

小笼包 - xiǎolóngbāo These are steamed buns, usually filled pork but they can also have other fillings like veggies and seafood.

Honourary mentions： These aren't dumplings, but they're adjacent enough imo.

肉包子 - ròubāozi These are biggish steamed buns with a meat filling. I have these for breakfast and they're really good.

菜包子 - càibāozi Same as the ròubāozi, but with veggies and also pretty tasty.

If I missed any, let me know which ones as I'm always looking to try new things!

[daily-deliciousness]

Sweet and savory Japanese beef curry with easy curry roux

[vegan-nom-noms]

Daigaku Imo (Japanese Candied Sweet Potatoes)

[lotusinjadewell]

Vietnamese dishes from different regional cuisine: bánh xèo (Southern), bánh bột lọc (Central), bún đậu mắm tôm (Northern). Credit to ni_cherry (Instagram).

[lustingfood]

Ramyun + Kimchi (x)

[julieterbang]

thatfoodiejess

[pedro-pascal]

FOOD IN MOVIES

CALL ME CHIHIRO (2023)