#fried rice with shallot and egg

[buffetlicious]

Went for an early dinner at Kopitiam Food Hall within the premise of Sembawang MRT Station with mum. She wanted something light so she chose a bowl of Sliced Fish Bee Hoon Soup (鱼片米粉汤) with thick rice vermicelli, plenty of lettuces, seaweed, tomato and fried shallots.

As for me, I took the western route and ordered the Chicken Cutlet with Nacho Cheese (S$6). Beside the fried chicken cutlet and cheese sauce, there is also a soft boiled or onsen egg, lettuce and tomato. Portion is a little small so it is good to add a bowl of rice if you are game for it.

[najia-cooks]

[ID: A bowl full of fried rice, peas, carrots, and seared chicken. End ID.]

Chinese 'chicken' fried rice / 鸡肉炒饭

Soy sauce, toasted sesame oil, white pepper, and kala namak produce a rich, savory, umami base for whatever vegetables you have on hand in this vegan version of a classic fried rice recipe. I give instructions for adding marinated 'chicken' and/or 'egg', but this recipe is just as delicious when made only with carrots and peas.

Mush often comes of attempting to make fried rice from rice that's been cooked according to package directions; crowded pans or unevenly heated woks also lead to underwhelming results. This recipe specifies the perfect ratio of rice to water by weight (though volumetric measurements are also provided), and gives a few tips for producing even, separated, well-fried rice grains.

Patreon | Tip jar

Serves 8.

INGREDIENTS:

For the chicken (optional):

250-300g unbreaded vegan chicken substitute (I used Gardein)

2 tbsp Chinese-style light soy sauce

1 Tbsp Shaoxing wine (or substitute dry sherry or mirin, or a "mirin-style condiment" for a version with less alcohol)

1 tsp cornstarch

Crack of black pepper

For the dish:

285g (1 1/2 cup) long-grain white rice

95g (1/2 cup) jasmine rice

About 608g (2 1/2 cups) water

2 carrots, diced

3 scallions, sliced

1/2 cup peas

3 shallots, diced

1-inch chunk ginger (10g), crushed and chopped

6 cloves garlic, julienned

1/4 cup Chinese-style light soy sauce

1 tbsp toasted sesame oil

1 Tbsp vegetarian oyster sauce (optional)

1 tsp kala namak (black salt; for an eggy taste, if you're not using a scrambled egg substitute)

Several Tbsp refined peanut oil or untoasted sesame oil

2 tsp white peppercorns, toasted and ground

1/2 Tbsp MSG (optional)

10 fl. oz (300 mL) vegan scrambled egg substitute (optional)

About 4 cups of leftover rice may be substituted for the dry rice in this recipe. You can also make this recipe with frozen mixed vegetables or any other vegetables you happen to have on hand (sliced celery, napa cabbage ripped into bite-sized pieces, etc.). Mixing long-grain white and jasmine rice yields a mixture with the firm, separated texture of white and the nutty aroma of jasmine rice; but 380g of long-grain white rice or of jasmine rice may be used instead of a blend of both.

Refined peanut oil (which has a higher smoke point than unrefined) and untoasted sesame oil are standard in Chinese cooking; they have high smoke points, which is a must in oils that will be used at high heats, and impart a pleasant nutty flavor to the final dish.

Chinese-style soy sauce (likely to be sold as "light" or "thin" soy sauce in the US) is distinct from Japanese-style soy sauce (such as Kikkoman's); it uses wheat flour only to aid in fermentation, while Japanese soy sauces owe more of their flavor to toasted wheat. Pearl River Bridge, Amoy, Lee Kum Kee, and Koon Chun's "light" versions are examples of Chinese-style soy sauces--but note that all-purpose soy sauces produced by these brands for export may be Japanese-style.

INSTRUCTIONS:

For the chicken:

1. Mix all marinade ingredients (soy sauce, wine, cornstarch, and black pepper) in a large mixing bowl. Add thawed chicken and stir to coat. Cover and refrigerate while you prep the vegetables.

For the rice:

1. Measure out rice into a large bowl. Rinse it 3-4 times in cool water until the water runs mostly clear to remove excess starch: you can do this by transferring the rice to a mesh strainer that fits closely inside a mixing bowl; filling the bowl with water and lowering the strainer into it, agitating the rice to release excess starch; then lifting the strainer and changing the water.

I always rinse my rice when making rice not intended to be sticky; you may be able to get away with skipping this step, though, if you buy your rice in plastic bags (not permeable cloth ones) and are careful not to add too much water.

2. Add rice and water to a large pot (remove 1 Tbsp from the water measurement per cup of rice if you rinsed it, to account for the water still clinging to the recipe; for this recipe, you'll need 2 1/4 cup + 2 Tbsp).

I recommend using a kitchen scale, if you have one; it enables you to be more precise with the rice to water ratio. Tare out your bowl; weigh your rice (380g total), then rinse it; return it to the bowl (without re-taring) and add water until you reach a total weight of 988g (1.6 times as much water as rice by weight). This automatically and exactly accounts for the amount of water clinging to the rinsed rice.

3. Heat the rice on high until the water begins to boil; reduce the heat to low (or whatever is required to maintain a low simmer), cover the pot, and cook the rice for 15 minutes.

4. Remove the rice from heat without lifting the lid and allow to steam for another 5 minutes.

5. Fluff the rice with a fork or wooden spoon. Spread it out in a single layer on one or two baking trays and leave them uncovered until they cool to room temperature, to allow rice to let off excess steam.

6. For best results, cover and refrigerate the rice for a few hours, or overnight.

For the dish:

1. If you're using a wok on a Western stove, heat it on medium for 10-15 minutes while you prepare your vegetables to encourage even heating (Western stoves are not usually capable of quickly bringing woks to the temperatures best for making fried rice; if the bottom is much hotter than the sides, your rice may not fry well). Otherwise, use a large skillet.

2. Prepare your vegetables. This dish comes together quickly once cooking begins, so it's a good idea to have all your prep work done first.

3. Mix soy sauce, toasted sesame oil, oyster sauce, and kala namak in a small bowl.

4. Add peanut or untoasted sesame oil and raise heat to high. Once wisps of smoke appear, add chicken (leave any extra marinade in the bowl) and sear on both sides. Remove chicken from pan and scramble egg mixture by pouring it into the pan and immediately beginning to stir it, scraping the bottom of the pan occasionally, until firm. Set aside.

5. Add another Tbsp oil to pan and allow to heat. Add as much rice as will just about fit in a single layer (you may need to do this in a few batches) and fry for about five minutes, stirring often, until fragrant and a shade darker. Add more oil and allow it to heat up in between batches of rice.

Having patience during this step (neither crowding the pan nor under-frying the rice) is essential to the flavor and texture of the final dish!

6. Remove rice from pan. Add shallots, ginger, and garlic and cook for about 30 seconds until fragrant.

7. Add rice, chicken, and egg back into pan. Add vegetables and soy sauce mixture and continue to fry until the sauce has thickened and coated the rice, about five minutes.

8. Add white pepper, MSG, and scallions and mix to combine.

Serve hot. Leftovers will keep in the fridge for several days and may be re-fried or microwaved.

[wickerfemme]

hi!! what're some easyish meals to make that fill you up? i've wanted to gain for a while & my boyfriend is finally helping me with that but i'm sort of just . bad at eating and have nooooo clue with where to start. any sort of advice would be nice 🌺 <3

Ooh, hi! Congrats!

I used to be very bad at eating consistently, and at eating enough to like; actually fuel my body properly. Truly, my first few pounds came just because I started to eat enough that I wasn't running on a slight calorie deficit most of the time. Aside from specific meals, I recommend just finding ways to make frequent + consistent eating part of your life. That can be in the form of regular meals, but if those are hard then frequent-but-informal snacking (some veggies, crackers, and dip; a few cookies; a quick simple sandwich, etc.) works too! It's all about building the habit of wanting and having food. Another big thing for me, early on, was learning to like. have a side; not just a sandwich, but some chips alongside; have a simple dessert with lunch; treating myself to takeout and getting a whole combo instead of just a burger. It's a minor thing, but it adds up!

As far as filling, easyish meals go:

I'm a pasta fiend, as you may know. So, so easy to throw together a handful of ingredients you like, combined with slightly too much pasta because you're bad at judging portions, and to come away with a hearty dinner. My go-to for a simple worknight pasta has long been garlic & chili flakes sauteed gently in oil, a couple of anchovy fillets dissolved into the oil toward the end, and then some cherry tomatoes thrown in and allowed to burst; add some chopped italian parsley right before the pasta is finished, and then toss everything together. This is good with caramelised onions in place of tomatoes (the winter variation?). Another 'too tired to cook' classic: bok choy (I like the little shanghai ones) and stir-fried chow mein; it's boring as hell! But tasty enough, and filling. This being another noodle-based dinner, I tend to make 'too much'. A go-to that requires a little more work, but can yield some leftovers: slice a shallot or a red onion into thin rings, and let the rings soak in the vinegar of your choice; add them to a vinaigrette with some dijon and capers, some dill (or parsley, maybe?); boil some little salad potatoes (halved or left whole depending on how mini they are), and add those to the dressing; pan-fry a piece of salmon/trout, break that up into pieces, and combine everything together. Roast veg (yams, potatoes, whatever) is just an easy thing you can put on rice or with salad leaves, etc. My girlfriend has just chimed in with her old standby of egg & rice, as another thing you can add endless variations to (she's a former bad-at-eating 10 PM 'forgot to have dinner and have to have something now' person); I can't add much to the egg thing, as an egg-disliker, but it's sound advice!

Anyway, I'm rambling a bit now, and have to go scrounge up something for my dinner. Hope this was even partly helpful!! <3

[angelmush]

meals for the near future :

- i didn’t end up making the chorizo sweet potato pepper hash last week so that’s what i’m making for dinner tonight, usually w little sunny side up eggs nestled between the potato cubes

- i made brownies today w rice flour and the rest of my expensive dutch process cocoa i had leftover from my gf’s bday cake. they came out springy and chocolatey and mochi adjacent. i like them a lot :-)

- i spatchcocked and dry brined chicken and prepped some potatoes and swiss chard for tomorrow’s dinner when i roast the bird and cook the veg in the schmaltz. im such a sucker for a good roast chicken and i love having the leftover carcass for stock !

- i have so many veggies on my list rn bc i’m missing summer and it’s bountiful produce. when i grocery shopped i got a couple bunches of broccolini i want to roast w parmesan and lemon, persian cucumbers i want to smash and serve w chili crisp and fried shallots and vinegar, and some small squashes i want to bake in cream and top w breadcrumbs or something

- i have a focaccia dough proofing for the night to make a potato parmesan focaccia pizza situation

- i have a couple filets of cod i want to cook en papillote with saffron and shaved fennel and lemon for a tender flaky fish dinner bc im nothing if not a fish enjoyer

[milfzatannaz]

I made congee for the first time! I didn’t have any meat to add so I used chicken bullion to flavor the rice, and topped it with a jammy egg and fried garlic, shallot and ginger 😇

[foodies-channel]

🍥 Yesterday I made fried rice with peas, carrots, eggs, shallots and shrimps. Sauce made with light soy sauce, dark soy sauce, salt, sugar, chicken bouillon powder, shrimp broth.

🍔YouTube || 🍟Reddit

[foundationhq]

As you login to a work computer at Site-φ’s main base, you notice a new notification in your SCiPNET inbox. As the computer renders the splash image at a snail's pace, you squint at the title. The Phi-thon? It turns out to be a monthly newsletter... but what catches your eye is the announcement of a new member for THE BROKEN SCALES OF THEMIS.

𝑴𝒐𝒏𝒕𝒉𝒍𝒚 𝑺𝒑𝒆𝒄𝒊𝒂𝒍 𝑴𝒆𝒏𝒖

The monthly menu for March, as curated by CHEF DE CUISINE Fulgence Carême, will be available for a limited time alongside the regular menu with meat, fish, vegetarian, as well as vegan options for our staff.

BREAKFAST (6AM - 10:30 AM)

Sausage Royale Croissant Roll with cheddar cheese, beef sausage patty, two strips bacon, fried egg. Garnished with dill and parsley. With spiced ketchup to taste.

Salmon Belly Royale Croissant Roll with wild salmon, crème fraîche, spinach and collard green hollandaise, topped with ikura-style salmon roe and salmon skin cracklings.

Mushroom Royale Croissant Roll (V) with grilled portobello, cremini, and king oyster mushrooms, crispy shallots, onion jam, and a herby rosemary sauce.

LUNCH (12 PM - 5 PM)

Cheese & Leek Croquettes with yukon gold potatoes, confit pearl onions, and black garlic chips.

Soft-shell Crab Tempura Burger with deep-fried whole soft-shell crab, pickled cabbage, sorrel, arugula, iceberg lettuce, ponzu vinaigrette or parmesan mayo. Comes with old bay fries.

Heirloom Tomato Preserve Flatbread (V) with arkansas traveler, aunt ruby's german green, hillbilly, and purple calabash varieties. Comes with olive oil and balsamic vinegar dip.

DINNER (5 PM - CLOSE)

Slow-roasted Pistachio Lamb with mint and pistachio crusted lamb leg, roasted cauliflower and new potatoes, horseradish cream, and truffle-infused gravy.

Pan-seared Yuzu Scallops with hazelnuts, clementine slices, and yuzu beurre blanc sauce. Comes with a light slaw salad.

Crispy Hen-of-the-Woods Mushroom Platter (V) with a medley of grilled wild mushrooms, artichokes, asparagus, and quinoa-wild rice pilaf. Garnished with walnuts and vegan pesto.

DESSERT Fresh seasonal berries with Chai-spiced Clotted Cream with strawberries, blueberries, currants, blackberries, and gooseberries. Chai spice contains clove, cinnamon, nutmeg, cardamom, and ginger.

Coffee Caramel Frozen Brazo de Mercedes with blended coffee ice cream, peanuts, cashews, and warm caramel sauce.

Vegan Raspberry Coconut Mousse Parfait (V) with silken tofu, agave syrup, raspberries, and layered with vegan dark chocolate cookie crumble, and topped with roasted coconut shavings.

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All personnel please be advised that there is a WEATHER WARNING in effect from 0100 to 2400 on March 29th; heavy cloud cover is expected to sock in during the early hours, accompanied shortly by freezing rain and sleet. Blizzard conditions should be in full force before 0500. Barring direct orders from Site Director Osterholz or, if applicable, MTFC 𝑆𝑀𝑂𝑂𝑇𝐻 𝑂𝑃𝐸𝑅𝐴𝑇𝑂𝑅, any unnecessary outdoor activities should be curtailed. Remain indoors. Do not be alarmed when blinds are lowered and locked in position; this is normal procedure at Site-φ in the case of extreme weather. There is nothing to see in the snow. You are not missing out.

𝑪𝒉𝒆𝒔𝒕𝒏𝒖𝒕𝒔 𝒓𝒐𝒂𝒔𝒕𝒊𝒏𝒈 𝒐𝒏 𝒂 𝑺𝒊𝒕𝒆-𝑨𝒑𝒑𝒓𝒐𝒗𝒆𝒅 𝑭𝒊𝒓𝒆

by SECURITY CAPTAIN J. Kato

How about that forecast, Site-φ! In honor of what’s probably going to be the last blizzard of the spring (don’t hold me to that, I’m no meteorologist! :D) Site Security will be hosting a bonfire at the campground the evening of March 28th. Come get cozy before the storm hits! BYOTTB (Bring Your Own Things* To Burn). *Adhering to all regulations re: flammable substances and safe use of the communal campground, found under Hazardous Materials (Reg. F-451) and Outdoor Recreation (Regs. C-10 through -14) in the Personnel Handbook.

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Following several hospitalizations linked to the most recent serving of Frankie’s Famous Fish last month, all waivers have been destroyed and future shipments of “fish” scratched from the order. Anyone who sees or smells “fish” should report this to Site Security. Site Administration would like to stress and remind personnel not to try Frankie’s Famous Fish at the cafeteria; do not believe the rumors the dish gives you powers if you survive. If anyone has seen Frankie, inform him that the HR Department and Director Osterholz desires a meeting. Immediately.

𝑫𝒆𝒇𝒆𝒏𝒔𝒆 𝑺𝒆𝒎𝒊𝒏𝒂𝒓 & 𝑪𝒐𝒎𝒃𝒂𝒕 𝑹𝒆𝒂𝒅𝒊𝒏𝒆𝒔𝒔 𝑨𝒔𝒔𝒆𝒔𝒔𝒎𝒆𝒏𝒕

The Security Department will continue to offer self-defense and weapons handling classes. Additionally, Op. 𝐷𝑌𝐼𝑁𝐺 𝐵𝑅𝐸𝐸𝐷 has been ordered to conduct combat readiness assessments on all members of MTF Chi-00. When asked for comment, he replied: “That so?” and stated that they should “Be on time.” Requests for elaboration were met with a smile, precisely one nod, and what may have been a laugh. Additional, remedial seminars can be arranged with Captain Kato in advance of your assessment.

BOOK A TIME! →

𝐿𝑎𝑏 𝐴𝑝𝑝𝑜𝑖𝑛𝑡𝑚𝑒𝑛𝑡𝑠

Lab spaces may still be booked through the Head of Research at Site-φ. Please let them know what you intend to research, and be advised that lab space is in slightly shorter than usual supply due to “a Newt-related incident.” Newt, who is a good dog, does not understand what this could be referring to. Neither does anyone else who was in the lab at the alleged time of the incident. Head of research insists that Newt “knows what he did.”

SUBMIT A REQUEST! →

📍 players are welcome to request a lab space for their researchers by contacting rp mgmt. please note that requesting a space as a themis member would immediately jump the line of the other scientists at the site. some themis researchers, depending on their prestige, may be given a full team of lab assistants to aid in their noble pursuit to secure, contain, and protect.

𝑾𝒂𝒍𝒌𝒊𝒏𝒈 𝑪𝒍𝒖𝒃 𝑺𝒊𝒈𝒏-𝑼𝒑𝒔

The Walking Club, a group of highly-intelligent pack of dogs, is looking for new members! remember — DON’T WALK ALONE. That is a formal directive, not a request. Joining the Walking Club is especially critical given the WEATHER WARNING soon to be in effect; any personnel who need to move between site buildings while the WARNING is active must contact the Walking Club. The correct way to contact the Walking Club is to step through the nearest door, close it behind you,* and whistle as loud as possible. If you are not a good whistler, that is okay! There is no such thing as a bad whistle if you put your heart into it! The Walking Club will still hear you and arrive shortly. *If Newt has chosen you as his walking buddy, you are advised to brace yourself against the door before whistling, to prevent injury.

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The following “odd jobs,” which are in no way “odd” or “unusual,” are currently available, on an as-available, non-urgent basis, personnel schedules permitting. Consider being a Site-φ neighbor and lend a hand if you can!

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📍 players are welcome to pick up supplemental odd jobs during their time at site-φ. you can pick up an odd job by contacting rp mgmt. however, please note that these listings are first-come, first-serve, and muses may be fired from their position if they are unable to fulfill the job’s requirements (posting a monthly prompt). however, these positions may also reveal more of site-φ’s mysteries. there is also an optional interactive roll for a random [𝙲𝙻𝙰𝚂𝚂𝙸𝙵𝙸𝙴𝙳] element!

𝑫𝒊𝒓𝒆𝒄𝒕𝒐𝒓 𝑶𝒔𝒕𝒆𝒓𝒉𝒐𝒍𝒛'𝒔 𝑨𝒅𝒗𝒊𝒔𝒐𝒓𝒚 𝑨𝒏𝒏𝒐𝒖𝒏𝒄𝒆𝒎𝒆𝒏𝒕

𝑹𝑬: 𝑭𝑹𝑨𝑻𝑬𝑹𝑵𝑰𝒁𝑨𝑻𝑰𝑶𝑵

by DIRECTOR B. Osterholz

Good evening. It has been brought to my attention that our new additions here at Site-φ may be in need of a reminder as to the appropriateness of fraternization among personnel at this highly clandestine installation. To reiterate what was stated during onboarding and in the welcome brochure: “making eyes,” “canoodling,” and/or “partaking in the horizontal tango” with fellow staff members is not allowed at Site-φ. As you all know, the nature of our work demands absolute dedication and focus. Surely any rumors of anyone engaging in such acts on-site are, indeed, no more than crass rumors to razz the newcomers.

𝑺𝒊𝒕𝒆-φ 𝑩𝒊𝒓𝒕𝒉𝒅𝒂𝒚𝒔, 𝑨𝒏𝒏𝒊𝒗𝒆𝒓𝒔𝒂𝒓𝒊𝒆𝒔, 𝒂𝒏𝒅 𝑷𝒆𝒓𝒔𝒐𝒏𝒂𝒍 𝑪𝒆𝒍𝒆𝒃𝒓𝒂𝒕𝒊𝒐𝒏𝒔

Due to the sheer number of staff here at Site-φ, acknowledgments in the Phi-thon are through user submission. Thank you for celebrating your fellow Phi-thons.

𝑇ℎ𝑒 𝑃ℎ𝑖-𝑡ℎ𝑜𝑛 𝑤𝑜��𝑙𝑑 𝑙𝑖𝑘𝑒 𝑡𝑜 𝑤𝑖𝑠ℎ 𝑡ℎ𝑒 𝑓𝑜𝑙𝑙𝑜𝑤𝑖𝑛𝑔 𝑎… 𝐻𝐴𝑃𝑃𝑌 𝐵𝐼𝑅𝑇𝐻𝐷𝐴𝑌! JUNIOR ENGINEER K. MADDOW, March 4th Happy b-day, K!!! Engi life is the best life! Couldn’t have made that particle blaster without ya! See you at Holly’s, a round on us! — Your pals at Engineering. ASSISTANT RESEARCHER C. VATYA, March 13th The Site-φ Researcher will be 50 this year. Thank you for all your hard work, encouragement, and good humor. From all of us in the 'Pataphysics Wing of Research and Development, we wish our fellow a happy birthday. WELLNESS COUNSELOR J. Oyuun, March 20th “The best gift you could possibly give me is to attend your mandatory wellness assessment. Anything more extravagant would, in fact, be inappropriate, given the nature of our strictly counselor-to-client relationship. But I also wouldn’t say no to more crayons or holographic stickers from that one place in Hōuston…”

MTF CHI-00 OPERATIVE 52 PICKUP, March 20th Happy birthday. From a secret admirer.

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[scarlettohairdye]

Do you/romance novelist Lan Zhan have any recipe recommendations for hotel cooking?

Oh my god, do I ever, I'm so glad you asked!

Hello from Hawaii and my Tiny Travel Kitchen breakfast! 💖

Okay, so the things you need to work out first are where you're traveling to and how long you'll be there, because that will inform your menu planning. I'm currently in Hawaii (!!!) and there's an abundance of good food near me, so I'm really just focusing on breakfast and snacks. When we've gone to Arizona it's for medical reasons so we have to stay in a hotel that is not particularly well located/my wife usually can't go out to eat, so I plan for all three meals.

I'm going to assume the presence of a travel chef's knife, a cutting board, an assortment of seasonings, an electric skillet, an electric kettle, and a mini fridge, so here's a shopping list and some suggestions with that in mind:

Bread

Butter

The tiniest bottle of olive oil you can find

Half dozen eggs

Avocados

Sliced cheese

Easily sliceable fruit

A package of precut sweet potatoes or butternut squash

Microwavable rice packets (precooked)

A bag of arugula or other leafy green

A can of chickpeas

Lemons

A head of garlic

A couple of shallots

Can of black beans

As far as recipes go:

Lean into your Fancy Toast Era! Butter both sides of a piece of bread and fry it up in the skillet. Top with fried egg, avocado, cheese, anything you want! Serve with sliced fruit.

Grilled cheese sandwiches. Serve with a salad made of the leafy greens, sliced apples, and diced avocado, dressed with lemon and olive oil.

Chickpea squash bowl: dice garlic & shallot, soften in some olive oil in the skillet. Add the precut squash and the chickpeas; saute until squash is al dente. Add precooked rice and more olive oil. Cook until heated through,l. Season with salt, pepper, smoked paprika, lemon juice, and incredibly carefully minced lemon zest (if you're an overachiever). Serve over leafy greens.

Burrito bowl: garlic and shallots in the skillet. Add black beans and rice. Season with salt, pepper, cumin and chili powder. Serve with avocado and cheese on top.

That's what I have for the moment, but all of these options are incredibly customizable. Just look for as many precut/shelf stable options as you can and godspeed!

[discoidal]

just had a midnight snack so rich and good that i kind of feel like crying... fried some bacon and tomatoes and onions and cheesy eggs in butter and then fried rice in butter and garlic and diced shallots and green onions over the whole thing i feel warm

[prapasara]

🌟 4 Spotlight Menus of Thai Cuisine in the World’s Best List 🇹🇭🥘

🇹🇭 Thai cuisine, known for its vibrant flavors and aromatic fresh herbs and spices, has captivated both local enthusiasts and global food lovers, earning a prominent place on the international culinary stage. This article explores four spotlight menus that have distinguished themselves on the world’s best list of Thai dishes by TasteAtlas.

1. Pad Kaprao

Pad Kaprao is one of the most known Thai stir-fry dishes, and became famous for its appetizing appearance and flavor. This dish is flavored with soy sauce/oyster sauce, sugar, and fish sauce.

The origins of this iconic Thai dish are believed to date back 334 years ago, based on references from the La Loubère archives (in the year 2230 B.E.), which mentioned that Thai people adopted holy basil from Brahmanism, where it was used in worship rituals.

The version of Pad Kaprao that we are familiar with nowadays is speculated to have emerged during the reign of King Rama VII, adapted from Chinese cuisine brought by Chinese immigrants who sold it in local diners. Others claim that the Chinese cooks modified the Thai dish "beef stir-fried with tree basil," reducing its spiciness to create what is now known as Pad Kaprao.

🍴 How to enjoy - Serve with Jasmine rice, topped with a fried egg. Firstly, add a few drops of fish sauce with chili. Then, let's mix the yolk with the rice.

2. Khao Soi (Thai Curry Noodles)

Khao soi, a signature dish of Northern Thailand, features flat egg noodles in a creamy coconut curry broth. Typically, crispy fried egg noodles are added on top for a crunchy texture, while the dish is served with condiments such as shallots, chilies, pickled mustard greens and lime.

"Khao Soi" derives its name from the ancient method of making noodles by hand, before the advent of machinery for noodle production. To make the noodles used in Khao Soi, wheat flour, eggs, salt, and water are mixed together and kneaded until well combined. The dough is then pressed and rolled out into sheets, which are subsequently sliced with a knife into noodles. This manual slicing of the dough sheets is why the dish is called "Khao Soi," which translates to "sliced rice" in English.

🍴 How to enjoy - Before eating, add lime juice and chili paste to adjust the sourness or spiciness of the broth. Then, mix the condiments well with the curry and enjoy the Noodles.

3. Panaeng Curry

Panaeng curry is a rich and mildly spicy broth with a harmonious blend of coconut milk and panaeng curry paste. This curry is typically enjoyed with various types of meat such as pork, chicken, beef and duck, and is garnished with shredded kaffir lime leaves and red chili peppers.

The original recipe for Panaeng curry was made using a whole chicken, prepared by rubbing the legs together before placing it in the curry pot, mentioned in Siam Rat Newspaper (2515 B.E.) written by M.R. Kukrit Pramoj. This method of preparing the chicken, referred to as "legs rubbing," is believed to be the origin of the name "Panaeng," which means 'cross-legged sitting' in meditation.

The traditional Thai recipe for Panaeng curry is believed to have started during the reign of King Rama V, considered a royal court dish, and has been documented by M.L. Nueang Nilrat.

🍴 How to enjoy - Serve with jasmine rice on a separate plate, add the curry to the rice and scoop it up!

4. Tom Kha Gai

Tom Kha Gai is full of savory and satisfying taste from Central Thailand. Galangal's pungent flavor adds an intriguing counterpoint to the creaminess of coconut milk, bursting in a delightful aromatic dish. The broth is typically cloudy white in color and is seasoned with various herbs, similar to those used in Tom Yum soup.

‘Tom’ means to boil, ‘Kha’ means galangal, and ‘Gai’ means chicken. So, chicken is the original protein used in Tom Kha Gai, but you can replace it with other options such as meat or white fish. Alternatively, you can make it vegan by using only mushrooms.

🍴 How to enjoy - Serve with Jasmine Rice; paired with other Thai dishes (e.g. Thai omelet)

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⭐ ชวนรู้จัก 4 เมนูอาหารไทยที่ติดอันดับอาหารที่ดีที่สุดในโลก 🇹🇭🥘

อาหารไทย เป็นที่รู้จักกันดีในเรื่องของรสชาติที่จัดจ้านครบรส ผสานด้วยความหอมของสมุนไพรและเครื่องเทศ จนได้รับการยอมรับในเวทีอาหารระดับนานาชาติ ในบทความนี้ เพจ Thai SELECT ขอพาทุกท่านไปสำรวจ 4 เมนูอาหารไทยที่โดดเด่น ติดอันดับเมนูที่ดีที่สุดในโลก จัดอันดับโดยเว็บไซต์ด้านอาหารชื่อดัง “TasteAtlas”

1. ผัดกะเพรา

ผัดกะเพรา เป็นเมนูอาหารไทยประเภทผัดยอดนิยม โดดเด่นด้วยรสชาติที่อร่อยจัดจ้าน รับประทานง่าย เป็นเมนูที่พบได้ในทุกร้านที่มีอาหารไทย ส่วนมากนิยมปรุงรสด้วยซีอิ๊วขาวหรือซอสหอยนางรม น้ำตาล และน้ำปลา

จุดเริ่มต้นของเมนูที่มีชื่อเสียงโด่งดังที่สุดของอาหารไทยนี้ สันนิษฐานว่า มีที่มาตั้งแต่เมื่อ 334 ปีที่แล้ว อ้างอิงจากหลักฐานจดหมายเหตุลาลูแบร์ (พ.ศ. 2230) ซึ่งได้มีการระบุถึงใบกะเพราไว้ว่า “ผักลางชนิดที่มีกลิ่นดี เช่น กะเพรา” โดยชาวไทยในสมัยนั้นน่าจะรับเอาต้นกะเพรามาจากศาสนาพราหมณ์ที่มักจะใช้ใบกะเพราในการบูชาเทพเจ้า

สำหรับเมนูผัดกะเพราในแบบที่เราคุ้นเคยกันนั้น สันนิษฐานว่าน่าจะเกิดขึ้นราวสมัยรัชกาลที่ 7 โดยดัดแปลงจากอาหารจีนที่คนจีนนำเอามาขายในร้านอาหารตามสั่ง บ้างก็ว่าชาวจีนได้ทำการดัดแปลงเมนูกะเพรามาจากเมนู “เนื้อผัดใบยี่หร่า” ของชาวไทย แต่ลดความเผ็ดร้อนลง เท่านั้นเอง

🍴 วิธีการรับประทาน - นิยมทานคู่กับข้าวหอมมะลิร้อน ๆ เสิร์ฟร่วมกับไข่ดาว มีน้ำปลาพริกเป็นเครื่องปรุงเพื่อเพิ่มรสชาติความหอมและเผ็ด

2. ข้าวซอย

ข้าวซอยเป็นหนึ่งในเมนูอาหารพื้นเมืองทางภาคเหนือของประเทศไทย เส้นมีลักษณะคล้ายเส้นบะหมี่ แต่มีลักษณะแบน ใส่ในน้ำซุปที่มีความเข้มข้นนุ่มนวลจากเครื่องแกงและน้ำกะทิ โรยปิดท้ายด้วยเส้นที่ถูกนำไปทอดจนกรอบ นิยมเสิร์ฟคู่กับเครื่องเคียงต่าง ๆ อาทิ หอมแดง พริกคั่วน้ำมัน ผักกาดดอง และมะนาว

โดยชื่อเรียกของเมนู “ข้าวซอย” นั้น เริ่มมาจากกรรมวิธีในการทำเส้นในสมัยโบราณ ที่ยังไม่มีเครื่องจักรในการผลิตเส้นบะหมี่ที่ใช้ทำข้าวซอย ดังนั้นคนสมัยก่อนจึงใช้วิธีการทำเส้นสด ด้วยการนำแป้งข้าวสาลี ไข่ เกลือและน้ำ มาผสมกันแล้วนวดคลึงจนเข้ากันดี จากนั้นกดรีดให้แป้งเป็นแผ่นใหญ่ แล้วเอามีดมาซอยแผ่นแป้งให้เป็นเส้น จึงเรียกว่า “ข้าวซอย” นั่นเอง

🍴 วิธีการรับประทาน - ก่อนรับประทาน ให้บีบมะนาวสักเล็กน้อย และใส่พริกคั่วน้ำมันเพื่อเพิ่มรสชาติ จากนั้นคลุกเคล้ากับเครื่องเคียงให้เข้ากัน

3. แกงพะแนง

พะแนงเป็นแกงที่มีรสชาติเค็มหวานมันและเผ็ดเล็กน้อย เนื้อสัมผัสมีความข้น สามารถใส่เนื้อสัตว์ได้หลากหลาย ทั้งเนื้อหมู เนื้อวัว ไก่ และเป็ด เวลาเสิร์ฟโรยหน้าด้วยใบมะกรูดฝอยและพริกชี้ฟ้าซอยเพื่อเพิ่มสีสัน

สำหรับต้นกำเนิดของแกงพะแนงนั้น มีกล่าวถึงโดย ม.ร.ว คึกฤทธิ์ ปราโมช เขียนไว้ในหนังสือพิมพ์สยามรัฐ ตีพิมพ์ในปี พ.ศ. 2515 ว่า แต่เดิมนั้นแกงพะแนงปรุงโดยใช้ไก่ทั้งตัว โดยจับขามาขัดกันก่อนที่จะเอาลงหม้อแกง ซึ่งการขาขัดไก่นี่เอง จึงเป็นที่มาของชื่อเรียกว่า “พะแนง” ในความหมาย ‘ท่านั่งขัดสมาธิ’ นั่นเอง

สำหรับสูตรแกงพะแนงต้นตำรับของไทย เชื่อกันว่าเริ่มต้นในสมัยรัชกาลที่ 5 ซึ่งถืออาหารตำรับชาววัง ที่มีการบันทึกไว้โดย ม.ล.เนื่อง นิลรัตน์

🍴 วิธีการรับประทาน - นิยมรับประทานคู่กับข้าวหอมมะลิ

4. ต้มข่าไก่

ต้มข่าไก่เป็นเมนูขึ้นชื่อในภาคกลางของประเทศไทย ด้วยรสชาติที่มีทั้งเปรี้ยว เค็ม หวานมัน มีการใส่สมุนไพรต่าง ๆ คล้ายกับเมนูต้มยำ แต่เพิ่มการใส่กะทิซึ่งให้รสชาติที่นุ่มนวลกลมกล่อม และน้ำซุปสีขาวนวลเป็นเอกลักษณ์

ต้มข่าไก่ มีส่วนประกอบหลักคือข่า ทั้งข่าอ่อนและข่าแก่ และเนื้อไก่ แต่ในบางครั้งมีมีการใช้เนื้อสัตว์อื่น ๆ เช่น เนื้อวัว หรือ ปลา (ต้มข่าเนื้อ/ต้มข่าปลา) แต่ไม่ได้รับความนิยมเท่าเนื้อไก่ สำหรับผู้ที่ไม่รับประทานเนื้อสัตว์ ก็สามารถใส่เห็ดทดแทนการใส่ไก่ได้เช่นกัน

🍴 วิธีการรับประทาน - นิยมเสิร์ฟพร้อมข้าวหอมมะลิ และเพิ่มความอร่อยด้วยการรับประทานคู่กับเมนูอื่น ๆ เช่น ไข่เจียว

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#Thaifood #ThaiSELECT

#DITP #กรมส่งเสริมการค้าระหว่างประเทศ

# ThaiCuisine #อาหารไทย #PadKaprao#KhaoSoi #Panaeng #TomKhaGai

[buffetlicious]

My Lunch Box came with a steamed fish fillet flavoured with shallot & garlic oil, stewed soft bone pork ribs and velvety soft steamed egg custard.

Mum’s only has two dishes of sautéed long beans and a salted egg fried pork cutlet I think. She also bought back a bowl of Dumpling Soup from another stall for sharing.

[najia-cooks]

[ID: Rice noodles topped with yellow fried tofu and chives; piles of chili powder, peanuts, and chive stems to the side. End ID]

ผัดไทย / Phad thai (Thai noodle dish with tamarind and chives)

Phad thai, or pad thai ("Thai stir-fry") is a dish famous for its balance of sour, sweet, savory, and spicy flavors, and its combination of fried and fresh ingredients. It's commonly available in Thai restaurants in the U.S.A. and Europe—however, it's likely that restaurant versions aren't vegetarian (fish sauce!), and even likelier that they don't feature many ingredients that traditionalists consider essential to phad thai (such as garlic chives or sweetened preserved radish—or even tamarind, which they may replace with ketchup).

Despite the appeals to tradition that phad thai sometimes inspires, the dish as such is less than 100 years old. Prime Minister Plaek Phibunsongkhram popularized the stir-fry in the wake of a 1932 revolution that established a constitutional monarchy in Thailand (previously Siam); promotion of the newly created dish at home and abroad was a way to promote a new "Thai" identity, a way to use broken grains of rice to free up more of the crop for export, and a way to promote recognition of Thailand on a worldwide culinary stage. Despite the dish's patriotic function, most of the components of phad thai are not Thai in origin—stir-fried noodles, especially, had a close association with China at the time.

My version replaces fish sauce with tao jiew (Thai fermented bean paste) and dried shrimp with shiitake mushrooms, and uses a spiced batter that fries up like eggs. Tamarind, palm sugar, prik bon (Thai roasted chili flakes), and chai po wan (sweet preserved radish) produce phad thai's signature blend of tart, sweet, and umami flavors.

Recipe under the cut!

Patreon | Tip jar

Serves 2.

Ingredients:

For the sauce:

3 Tbsp (35g) Thai palm sugar (น้ำตาลปึก / nam tan puek)

2 Tbsp vegetarian fish sauce, or a mixture of Thai soy sauce and tao jiew

1/4 cup tamarind paste (made from 50g seeded tamarind pulp, or 80g with seeds)

Thai palm sugar is the evaporate of palm tree sap; it has a light caramel taste. It can be purchased in jars or bags at an Asian grocery, or substituted with light brown sugar or a mixture of white sugar and jaggery.

Seedless tamarind pulp can be purchased in vacuum-sealed blocks at an Asian grocery store—try to find some that's a product of Thailand. I have also made this dish with Indian tamarind, though it may be more sour—taste and adjust how much paste you include accordingly.

You could skip making your own tamarind paste by buying a jar of Thai "tamarind concentrate" and cooking it down. Indian tamarind concentrate may also be used, but it is much thicker and may need to be watered down.

For the stir-fry:

4oz flat rice noodles ("thin" or "medium"), soaked in room-temperature water 1 hour

1/4 cup chopped Thai shallots (or substitute Western shallots)

3 large cloves (20g) garlic, chopped

170g pressed tofu

3 Tbsp (23g) sweet preserved radish (chai po wan), minced

1 Tbsp ground dried shiitake mushroom, or 2 Tbsp diced fresh shiitake (as a substitute for dried shrimp)

Cooking oil (ideally soybean or peanut)

The rice noodles used for phad thai should be about 1/4" (1/2cm) wide, and will be labelled "thin" or "medium," depending on the brand—T&T's "thin" noodles are good, or Erawan's "medium." They may be a product of Vietnam or of Thailand; just try to find some without tapioca as an added ingredient.

Pressed tofu may be found at an Asian grocery store. It is firmer than the extra firm tofu available at most Western grocery stores. Thai pressed tofu is often yellow on the outside. If you can't locate any, use extra firm tofu and press it for at least 30 minutes.

Sweetened preserved radish adds a deeply sweet, slightly funky flavor and some texture to phad thai. Make sure that your preserved radish is the sweet kind, not the salted kind.

For the eggs

¼ cup + 2 Tbsp (60g) white rice flour

3 Tbsp (22.5g) all-purpose flour (substitute more rice flour for a gluten-free version)

1 tsp ground turmeric

About 1 ¼ cup (295mL) coconut milk (canned or boxed; the kind for cooking, not drinking)

¼ tsp kala namak (black salt), or substitute table salt

Pinch prik bon (optional)

To serve:

Prik bon

2 1/2 cups bean sprouts

3 bunches (25g) garlic chives

1 banana blossom (หัวปลี / hua plee) (optional)

1/3 cup peanuts, roasted

Additional sugar

Garlic chives, also known as Chinese chives or Chinese leeks, are wider and flatter than Western chives. They may be found at an Asian grocery; or substitute green onion.

Banana blossoms are more likely to be found canned than fresh outside of Asia. They may be omitted if you can't find any.

Instructions:

For the eggs:

1. Whisk all ingredients together in a mixing bowl. Cover and allow to rest.

For the noodles:

1. Soak rice noodles in room-temperature water for 1 hour, making sure they're completely submerged. After they've been soaked, they feel almost completely pliant. Cut the noodles in half using kitchen scissors.

For the tamarind paste:

1. Break off a chunk of about 50g seedless tamarind, or 80g seeded. Break it apart into several pieces and place it at the bottom of a bowl. Pour 2/3 cup (150mL) just-boiled water over the tamarind and allow it to soak for about 20 minutes, until it is cool enough to handle.

2. Palpate the tamarind pulp with your hands and remove hard seeds and fibres. Pulverise the pulp in a blender (or with an immersion blender) and pass it through a sieve—if you have something thicker than a fine mesh sieve, use that, as this is a thick paste. Press the paste against the sieve to get all the liquid out and leave only the tough fibers behind.

You should have about 1/4 cup (70g) of tamarind paste. If necessary, pour another few tablespoons of water over the sieve to help rinse off the fibers and get all of the paste that you can.

3. Taste your tamarind paste. If it is intensely sour, add a little water and stir.

For the sauce:

1. If not using vegetarian fish sauce, whisk 1 Tbsp tao jiew with 1 Tbsp Thai soy sauce in a small bowl. You can also substitute tao jiew with Japanese white miso paste or another fermented soybean product (such as doenjang or Chinese fermented bean paste), and Thai soy sauce with Chinese light soy sauce. Fish sauce doesn't take "like" fish, merely fermented and intensely salty, and that's the flavor we're trying to mimic here.

2. Heat a small sauce pan on medium. Add palm sugar (or whatever sugar you're using) and cooking, stirring and scraping the bottom of the pot often, until the sugar melts. Cook for another couple of minutes until the sugar browns slightly.

3. Immediately add tamarind and stir. This may cause the sugar to crystallize; just keep cooking and stirring the sauce to allow the sugar to dissolve.

4. Add fish sauce and stir. Continue cooking for another couple of minutes to heat through. Remove from heat. Taste and adjust sugar and salt.

To stir-fry:

1. Cut the tofu into pieces about 1" x 1/4" x 1/4" (2.5 x 1/2 x 1/2cm) in size.

2. Separate the stalks of the chives from the greens and set them aside for garnish. Cut the greens into 1 1/2” pieces.

3. Chop the shallots and garlic. If using fresh shiitake mushrooms, dice them, including the stems. If using dried, grind them in a mortar and pestle or using a spice mill.

4. Roast peanuts in a skillet on medium heat, stirring often, until fragrant and a shade darker.

5. Remove the tough, pink outer leaves of the fresh banana blossom until you get to the white. Cut off the stem and cut lengthwise into wedges (like an orange). Rub exposed surfaces with a lime wedge to prevent browning. If your banana blossom is canned, drain and cut into wedges.

6. Heat a large wok (or flat-bottomed pan) on medium-high. Add oil and swirl to coat the wok's surface.

If you're using extra firm (instead of pressed) tofu, fry it now to prevent it from breaking apart later. Add about 1" (2.5cm) of oil to the wok, and fry the tofu, stirring and flipping occasionally, until golden brown on all sides. Remove tofu onto a plate using a slotted spoon. Carefully remove excess oil from the wok (into a wide bowl, for example) and reserve for reuse.

7. Fry shallots, garlic, preserved radish and tofu (if you didn't fry it before), stirring often, until shallots are translucent. Add mushroom and fry another minute.

8. Add pre-fried tofu, drained noodles, and sauce to the wok. Cook, stirring often with a spatula or tossing with tongs, until the sauce has absorbed and the noodles are completely pliant and well-cooked. (If sauce absorbs before the noodles are cooked, add some water and continue to toss.)

9. Push noodles to the side. Add 'egg' batter and re-cover with the noodles. Cook for a couple minutes, until the egg had mostly solidified. Stir to break up the egg and mix it in with the noodles.

10. Remove from heat. Add half the roasted peanuts, half of the bean sprouts, and all of the greens of the chives. Cover for a minute or two to allow the greens to wilt.

11. Serve with additional peanuts, bean sprouts, banana blossom wedges, chive stems, and lime wedges on the side. Have prik bon and additional grated palm sugar at table.

[theafternoonmoon]

Rice, sautéed ground beef with garlic and shallots, sautéed zucchini with garden rosemary and sage, a fried egg.

[sule-skerry]

Just because I occasionally turn into a cooking blog here is my shitty fried rice recipe. Guaranteed to be 125% Inauthentic, if you want a real fried rice recipe go read a cookbook by a writer who knows what they're doing, but it is fairly tasty.

Thing number one, it helps to have everything chopped, mixed, etc and ready to go before you start. I usually do this because I'm a bad cook but like for real. Also all amounts are fungible.

First take your rice (which you cooked yesterday, right?) out of the fridge and break any clumps up. You could use a fork for this but honestly I usually use my hands. I usually have 2-4 cups worth of rice.

Chop about half a small red onion up, I think maybe shallots are more legit but I never have those. Also chop up whatever you're making the rice "with," I usually use a leftover protein of some kind although I suppose you could use vegetables too. You probably shouldn't have more than a cup worth.

Mince two large cloves of garlic and grate about a tbsp of ginger. Also some scallions.

Mix a tablespoon+ (as in I usually put in a tbsp and then a little or a lot more depending on my feeling) of fish sauce, a large pinch of sugar, and lots of white pepper together until the sugar is dissolved.

Crack two eggs into a bowl and beat them.

Fry the eggs until they're just set then take them out. Fry the garlic and ginger for a moment (like just until they start smelling), then add the onion and your protein and stir-fry until everything is amalgamated. If your protein is pre-cooked this is quick, if not wait until it cooks through.

Add the rice and spread it out so as much touches the pan as possible. I watch the clock until the minute ticks up, then mix it and do the same again three times. You want BCBs (burned crunchy bits).

Add the fish sauce and toss so it coats everything. Add the egg and break it up so it's in little bits, letting it cook a little if the egg needs it. Turn off the heat, add the scallions, mix them in with the rice and then take it off the heat.

I like eating it with lime and some kind of chili. You could probably add more herbs and spices if you want.

[shrutius]

Exploring the Culinary Delights of Bali: A Food Lover's Paradise

Bali, an enchanting island in Indonesia, is renowned for its stunning landscapes, vibrant culture, and, not least, its delectable cuisine. The food scene in Bali offers a unique blend of traditional Indonesian flavors with modern twists, making it a must-visit destination for food enthusiasts. Here, we explore some of the best foods Bali has to offer, ranging from street food delights to high-end gourmet experiences.

1. Nasi Campur

Nasi Campur, meaning "mixed rice," is a quintessential Balinese dish that provides a little taste of everything. Typically served with white rice, this dish includes a variety of side dishes such as vegetables, meats, peanuts, eggs, and fried-shrimp krupuk. The mix often features local specialties like lawar (a traditional mix containing fine chopped meat, grated coconut, and spices) and satay (skewered and grilled meat).

2. Babi Guling

Babi Guling, or roasted suckling pig, is a traditional Balinese dish often reserved for special occasions but can be found in many restaurants around the island. The pig is stuffed with a combination of spices such as turmeric, coriander seeds, lemongrass, and garlic, and then spit-roasted until the skin is crispy and the meat is tender. This dish is a must-try for meat lovers looking to experience authentic Balinese flavors.

3. Bebek Betutu

Bebek Betutu, or slow-cooked duck, is another traditional dish that showcases the intricate Balinese cooking methods. The duck is marinated with a rich mixture of spices, including ginger, turmeric, garlic, and chili, wrapped in banana leaves, and then cooked slowly for several hours. This process ensures that the meat is incredibly tender and infused with the robust flavors of the spices.

4. Sate Lilit

Sate Lilit is a unique variant of satay that is exclusive to Bali. Unlike typical satay that uses whole meat pieces, sate lilit is made from minced meat, usually fish, mixed with grated coconut, coconut milk, lime leaves, and a blend of local spices. The mixture is then wrapped around bamboo sticks or lemongrass stalks and grilled. The result is a fragrant and flavorful satay that is a favorite among locals and visitors alike.

5. Lawar

Lawar is a traditional Balinese salad made from finely chopped vegetables, grated coconut, and minced meat (usually pork or chicken), all mixed with rich herbs and spices. There are several variations of lawar, with some even including blood from the meat for added flavor and authenticity. This dish provides a unique and authentic taste of Balinese cuisine, often enjoyed as part of a larger meal.

6. Nasi Goreng

Nasi Goreng, or Indonesian fried rice, is a popular dish that can be found throughout Bali. This simple yet delicious dish is made by stir-frying rice with garlic, shallots, sweet soy sauce, and a variety of other ingredients such as chicken, prawns, or vegetables. It's often served with a fried egg on top and garnished with slices of cucumber and tomato, creating a satisfying and flavorful meal.

7. Mie Goreng

Mie Goreng is the noodle counterpart to Nasi Goreng and is equally beloved. These stir-fried noodles are cooked with a mix of vegetables, meats, and a sweet-savory sauce, often garnished with a fried egg, prawn crackers, and a wedge of lime. Mie Goreng is a versatile dish that is both comforting and flavorful, making it a favorite among tourists and locals.

8. Pepes Ikan

Pepes Ikan is a traditional dish where fish is marinated with a blend of spices and wrapped in banana leaves before being steamed or grilled. This cooking method infuses the fish with aromatic flavors and keeps it moist and tender. The spices commonly used include turmeric, lemongrass, and chili, which give the dish a vibrant and zesty taste.

9. Balinese Desserts

Balinese cuisine also offers a variety of delightful desserts. One popular sweet treat is Dadar Gulung, a green pancake roll filled with sweet grated coconut and palm sugar. Another favorite is Klepon, glutinous rice cakes filled with palm sugar and coated in grated coconut. These desserts provide a perfect ending to a meal, offering a taste of Bali’s sweet flavors.

Conclusion

Bali’s culinary landscape is as rich and diverse as its culture and scenery. From the savory delights of Babi Guling and Bebek Betutu to the sweet treats like Dadar Gulung, every dish tells a story of tradition, community, and flavor. Whether you’re dining in a high-end restaurant or sampling street food, the flavors of Bali are sure to leave a lasting impression. So, when you visit this paradise island, make sure to indulge in its best foods and savor the true essence of Balinese cuisine.

[selkiez]

FRIED RICE RECIPE

ok ur gonna need

2-3 servings of cooked rice

2 chinese sausages chopped small

2 eggs

3-4 cloves garlic

1-2 shallots or half an onion

1-2 carrots chopped

like 1.5 cups of chopped cagged give or take

oil

light soy sauce, dark soy sauce (i used both but u could use either or), and oyster sauce

cumin, turmeric, black pepper, dried chili, coriander, msg, i think some other stuff im forgetting

anything else u wanna add

put sausage in a cold pan and turn on medium heat, once some fat has rendered and theyre getting crispy add a splash of oil, then add shallots, garlic, and rice, w/ about 15sec between each. turn heat to med high and cook until rice is just starting to to crisp. add vegetables and spices. cook until the veggies are cooked and everything is a little fried and crispy. push to one side and add eggs; scramble and then combine. add soy sauce & oyster sauce. Enjoyy :]