#i usually do like some green onion and lemongrass and ginger and garlic in it and do a gochujang glaze

[dykeleftinhotcar]

what did you have for dinner i made some meatloaf and garlic green beans & we have a slice of apple bourbon cake from the farmers marker to share :)

[prolibytherium]

whats your favourite less popular Meat. ans how do you prepare it (i consider u the resident meat expert on tumblr)

It's an honor

(I tend to slow cook basically anything I'm not planning on eating rare bc I like tender wet meat so there's a heavy slow cook bias here.)

My fave 'less popular meat' in the US at least (not so much the rest of the world) is goat, I prefer it over lamb by a long shot. I'll usually slow cook it in a stew with garlic+onions and heavily spice it (exactly how really depends but I use cumin in everything so that's a guarantee.)

Otherwise I really like dark game meat in general- venison, pheasant, etc. I also like it cooked slowly and allowed to get fork-tender and I really like doing a sweet-savory thing with them via a fruit based sauce and/or glaze. Wild berries if I have them (tends to be raspberries or currants in my case). I'll make the sauce with a base of berries + red wine + rosemary/thyme. The other options depend on what exact kind of sauce you're going for but you'll want something bitter/acidic to balance it out, like dijon or balsamic vinegar or something. Garlic and/or ginger is usually good. A chutney is always good too. And I prefer everything I eat to be at least mildly spicy so I'll usually include jalepeños or habenero in it.

Not AT ALL an unpopular meat but an unpopular ingredient- salmon heads make the absolute BEST fish broth imo. It is basically impossible to fuck up (unless you forget to remove the gills). For salmon broth I usually make a standard stock (using garlic onions carrots celery, all roasted together with the salmon head), let it cook for 4-5 hours. For the broth I add soy sauce, coconut milk, more garlic, green onions and/or leeks, ginger, mala, cumin, coriander, lemongrass, lime leaves if I have them, usually chili oil... Etc. Take or leave some of those ingredients but I usually end up tossing them all in to taste.

Also chicken feet I fucking love chicken feet but have yet to cook my own in a way I'm satisfied with enough to give ANY advice on lol. Just try it at a good Sichuan restaurant. (If you're someone who likes eating the skin and gnawing connective tissue off bones you will probably like chicken feet. If not you probably won't)

[alsamara]

December In Review

Well let’s start off with I’m stealing Li’s template.

What’s In My Cup?

AM: As of late I’ve been drinking black/earl grey tea w/ honey or drip coffee because too much caffeine has been giving me massive anxiety and OCD tics which we don’t even want to get into. I add 1 scoop of Agent Nateur’s holi(mane) which is just collagen powder w/ pearl powder. It actually really helps the evenness of my complexion in my skin. Then I add some hazelnut, english toffee, or vanilla stevia drops depending on the vibe I’m in each day and then my nut pod creamer. Also, you guys I’ve been putting my warm drinks in my ember cup I got for Christmas and it keeps it to the temperature I want for so long, I can shower, do my skincare, whatever and it’s still the same temp. 😭 life changing.

During the day: I’m drinking water with silica drops for thicker and healthier hair, ultima electrolytes in lemonade, and trace mineral drops. I rly want to try the LMNT??? Element??? (Idk..) electrolytes, but why do all the flavors sound like they taste bad.

During the holidays I have been partaking in an occasional sprite that I mix with white peach cranberry juice, cranberry sauce, frozen cranberries, and a sprig of rosemarry as a little mocktail vibe.

PM: I’ve been drinking teas. My favorites have been spearmint, hibiscus tea w/ honey, or elderberry healer by the company rishi.

What’s On My Plate?

AM: smoothies are my go to.. usually strawberry & banana with almond milk, cacao powder, inulin, flax seed, chia seeds, rice bran, pearl powder, chocolate protein powder, cacao nibs, and honey to make it taste like a chocolate covered banana/strawberry.

Pm: I have been rly into a couple things that I’m just rotating…

1. smash burgers on corn tortillas that have been all over TikTok lately. They’re just easy and take such little planning.

2. I marinate boneless, skinless chicken thighs in coconut aminos, salt, minced garlic and minced ginger from a jar and cook it in a pan with all the sauce from marinating. Add it as a dressing on top of a bed of lettuce, cilantro, green onions, sugar snap peas, cabbage slaw mix, and add vermicelli noodles if I’m feeling like I want some carbs.

3. Another one is chicken thighs skin rubbed w/ salt & garlic, fry up the chickens and then remove them from the pan add in black rice (super high in antioxidants) with minced ginger, garlic, let it soak in all the oils and then I add chicken stock, a can of coconut milk and lemongrass smashed. Then add the chicken back in and ignore it for 40 mins. ( this is just a recipe from Gwyneth Paltrow clean plate book which I kind of die for)

My mom and I made Julia Childs lamb for Christmas with green beans and an endive salad.

What’s On My Bookshelf?

Currently reading the 4th book in the “Magnolia Parks Universe” It’s called “The Great Undoing” the series starts out with a book about Magnolia Parks and BJ which is the most toxic but addicting love affair we’ve all had and the 2nd book goes on to Daisy Haites which is like crime lord familia, brother steals paintings from the louve type vibe with more love triangles between both worlds from different perspectives and the 3rd book goes back to Magnolia Parks and the 4th is now back to Daisy Haites.

What’s In My Playlist?

I’ve been into classical music or scores that have been evoking feelings of a past life or have been allowing me to just feel my feels. If not that I’m rly into the song High by Steven Sanchez .. hawt 🫡

What I’ve Been Up To?

I was going crazy for Christmas decorating I wanted it to feel like the North Pole, but honestly it also made me kind of depresssed. My expectations are always high for holidays. My sister never comes home for ANY holiday and always spends it with Lara’s dad side. We used to always spend Christmas night at my grandparents on my Dad’s side of the family and I think that makes the holiday feel lonely now that they’re gone and my uncle is in Boston. Usually we go over to my neighbors on Christmas Eve and she has this huge pasta party, but she cancelled cause she had a pinched nerve in her back and we ended up cooking her a huge lasagna and taking over chicken pot pies for her Christmas Eve + Christmas. I was over stimulated but not with Christmas joy. Happy to help, but I’m feeling exhausted. I enjoyed spending time with my parents and surprising my mom with a gift for her business my dad and I snuck around to get, but as sad as it is to say… I feel relief that Christmas is over and it’s time to bring in a new year.

I am severely dedicated to my physical therapy and my body now that I’m stationary and not traveling around. 3 days out of the week I’m at the clinic in tractions. One where I’m strapped in to the wall pulling my neck to the left and one with 25lbs pulling my neck forward and 20lbs pulling my head back to reintroduce the C curve into my spine. Then I have a ton of at home exercises they have me doing for my knees/ankles and spine as well everyday. It’s a holistic clinic so I’m going to see their nutritionist in January and go further cutting out foods and getting clear on what my body needs to be its highest and best self.

I got a pill organizer from Amazon cause I’m trying to be better about my supplements… it’s been life changing. I’ve been taking saffron 3 times a day to help mood stabilize and gaba to help calm my brain ( both life changing ), chlorophyll, heavy doses of omegas, vitamin d3k2, zinc, glycine which is a building block for collagen, pumpkin seed oil for long hair, and a lot of Bach essences to keep my brain as peaceful as possible.

I’m spending lots of time with my animals. One of my ducks is being a bully so we had to separate berry cause her leg is hurt and cherry won’t stop standing on her back pulling her feathers. We’re collecting about 7 eggs from our ducks and chickens per day.. which is crazy cause I can’t eat eggs anymore, so we’re over flowing with eggs. We have 2 strays in our basements that we are taming to hopefully adopt out or have as outdoor cats that come inside at night… only time will tell.

I finally bought an air doctor for Christmas and I feel like I’m in a pure oxygen tank the air feels so clean (I found a coupon code for $300 off if anyone is interested)

I’ve deep diving into astrology and doing moon rituals.

Every first of the month I’ve been blowing cinnamon through my door which I highly suggest for an abundance practice and washing your cards with cinnamon water.

Skin & Hair Saviors

Face reality is my tried and true. I’m afraid of anything else but I rly want to venture out. I’m going to start micro needling at home to help plump my skin & get rid of acne scars.

My red light/blue light therapy wand + my near infrared/red light therapy panel are saviors.

I use golabs rosemary hair oil any chance I have to let it sit and chill and I use her other oil on my ends and then pop it in a shower cap and let it simmer for at least an hour.

Virtue hair oil with keratin has been my go to before I braid my hair every night.

I’ve been using a ph balanced shampoo by k18 & a rice water conditioner called mykirei..

I also do a apple cider water rise on my scalp to balance PH after I shampoo and condition ( 4 parts water, 1 part acv)

Miss & love you all

Aly 💗

[subtract-me-from-your-heart]

Hello, and welcome to the first episode of Sin Eats, where I tell you what my amazing platonic partner is cooking up in the kitchen! Tonight's dinner menu is...

Thai Red Curry with Chicken

I hate when people tell a long story before a recipe, but I also think I would be remiss if I didn't add a little flavor (hah) to these posts. Anyway, here's some thai red chicken curry. This is one of my comfort foods. I begged Jay to DoorDash it like once a week back when I was in the trenches of my Last Nightmare Job getting yelled and cussed at all day long by entitled business owners. It was a little spot of joy in an otherwise depression-fueled hellscape.

But takeout can get expensive, so why not have your partner cook it for you at home? Not gonna say it's authentic or anything, but it tastes real good.

PSA in this house we measure spices with our hearts and not our measuring spoons. We take the same approach with vegetables. Any amounts listed below are more like... guidelines. Don't let The Man keep you down. Swim free.

You can really put whatever veggies you like in here. The original recipe (link here) has green beans in it, but when we went to the grocery store everyone in Texas was freaking the fuck out about the possibility of Snowpocalypse 2: Electric Boogaloo, so we had to make do with what we could find.

Ingredients

1 lb chicken (breasts, thighs, whatever)

4 oz jar red curry paste (you can make your own from scratch, but some of us have to work for a living)

Thai basil leaves (or 12g [2 tsp] basil paste if all the WASPs bought out the fresh basil for some reason)

250ml (1 cup) chicken broth

17g (2 tsp) oyster sauce (we don't have fish sauce)

30g (1 tbsp) lemongrass paste

35g (2 tbsp + 2 tsp) minced garlic

9g minced ginger root

245g sweet onion

170g (1.5 cups???) frozen mukimame (shelled edamame)

13.5 oz can coconut milk

1 tbsp Extra Virgin Olive Oil (very ace friendly ingredient)

Steps

If you're eating this with rice, get it cooking. I cannot tell you how many times I've cooked something to completion only to find out I forgot to cook the rice and now we have to wait 20 to 30 more minutes to eat and I was already hangry an hour ago.

Mis en place baybeeeee. (This just means gathering your ingredients together so everything is ready when you start cooking.) Mince ginger root and garlic (if using cloves. We just use the minced garlic in a jar like assholes), dice onion, and set aside.

Cut chicken into thin strips. Set aside.

Boss your partner around. Tell them to get out another bowl and spoon. They're just being lazy writing a Tumblr post and need to contribute to this meal.

Measure the oyster (or fish) sauce, basil paste, and lemongrass paste. Set aside.

Mis en place done!

Heat the oil in a high-sided 12-inch pan on medium high heat. When a few drops of water sizzle in the pan, it's ready.

Add chicken to the pan and season to your heart's content with salt, pepper, garlic powder, basil flakes, paprika, and ginger. You can add some red pepper flakes if you're feeling spicy. If you're not sure whether you've added enough seasonings or if your combination will taste good, use your nose. If it smells good, it's gonna taste good. Don't worry about spicing perfectly at this stage, though, because you can always add more later in the cooking process.

Cook chicken for 5 to 6 minutes. I usually just use the Jay Method and cut into the thickest piece to make sure it's white in the middle. Nobody's getting food poisoning today.

Move chicken from pan to a bowl or plate. Please don't use the bowl you had the raw chicken in. That's how you and anyone you fed cross-contaminated curry spends 24 to 48 hours living in a bathroom and feeling like death is imminent.

Add more oil to pan if needed. Saute onions, garlic, and ginger until the onions are translucent (around 2 to 3 minutes).

Add curry paste, basil paste, and lemongrass paste and heat for about a minute.

Add chicken broth and reduce heat to medium.

Once it starts to simmer, add mukimame and let cook for around 3 minutes. Give the soupy part a little taste, see if you like it. Go "mmm" loudly in front of your partner to demonstrate what a good job you're doing and how much they should appreciate you.

Stir in coconut milk and return to a simmer. Taste test again and call it "boss ass shit" before spoon feeding some to your moochy qpp who is still typing on Tumblr.

Get some water while it's cooking. You gotta hydrate, homie!

Cook until it's hot. 5 to 10 minutes, whatever. Depends on how hungry you are. If you're a cool kid using basil leaves unlike us, add them whenever you decide it's done and let them wilt.

Make sure you turn off the stove.

Serve and enjoy the shit out of it.

Yield: 6 servings

Calories: ~316 (no rice; 476 with 1 cup rice)

The finished product!

Notes

Here's a visual for how Jay does his mis en place

This is our favorite type of coconut milk:

Thanks for reading this far. If you try the recipe please let me know. 💜

[littlethingwithfeathers]

Quarantine Cuisine: Soup Making 101

So here’s another installment that’s more technique than recipe (though don’t worry... there is a recipe at the end). Forgive me for going a little long with this one, but I feel like not enough people know how to look at their pantry contents and summon soup. So... here we go. Soup-making 101.

Here are the basic building blocks of soup:

Protein:

If you’re wanting soup that is an actual meal, you’ll need protein, and since it’s sort of the central component of your soup, it informs every decision trickling down. Cook time, flavor palate, additional ingredients. On and on and on... And the list of soup-worthy proteins is endless. In fact, it’s probably best to list what -doesn’t- make good soup. And generally, what doesn’t make good soup is anything that is best cooked on high heat for a short amount of time. So... lean steak, delicate fish... things of that sort. Here are your best choices in most categories...

Meat: anything tough like roasts, shoulders, shanks. And sausage... links or ground. And anything cured like bacon or ham. (watch your salt with those though). You basically want things that aren’t going to just boil away... things with some fat and connective tissue.

Chicken: Thighs. 100%. You can do breasts but it’s a pain because they dry out with long cooking. And they’re more expensive. Just do chicken thighs.

Seafood: shrimp or clams... tougher fish like swordfish. But unlike the proteins above, you don’t want to add them in until the very end.

Veg: any sort of bean or mushroom. Lentils... all that good stuff.

If you’re new to soup making, I recommend starting with something forgiving. Chicken thighs, bacon, ground beef or sausage, mushrooms, or chick peas... These things stand up to being souped and are pretty hard to overcook. That said, your meat choice will arbitrate your cooking time. Meat with lots of connective tissue needs a longer cooking time, whereas chicken thighs will only take about 20-30 minutes to cook through. Keep that in mind moving forward.

Broth:

Your broth choice depends largely on your previous decision... but you can sort of think of it like wine. Red wine is like darker heavier broths like beef... save it for the red meat. Chicken broth is like a dry sturdy white wine... good for chicken obvs but also veggies. Fish broth is really only good if you’re making a fish dish. And veggie broth... I really only ever use it for keeping a dish vegetarian... it’s good but the flavor isn’t super strong. My go-to is chicken broth for most everything except heavy beef stew. And even then it would work in a pinch.

There are other liquids to consider as well. Wine... vinegars... acids... juice... coconut milk... but we don’t want to really settle those until we decide the following.

Fat: All soups need a little fat. It can come from your protein if you’re using meat... or you can go with oil or butter. Keep it fairly neutral.

Aromatics and spices: Herbs, spices, and things like onion, lemongrass, garlic, or ginger. This is where you decide your flavor palate. And don’t worry... it’s not complicated. I tend to choose my flavors based on geographical location. Here... watch.

French soup: onion/shallot, celery, carrots, tarragon, parsley, lemon, thyme, rosemary.

Italian soup: onion, celery, carrots, a shitload of garlic, oregano, basil (fresh or dried).

Thai: onion, ginger, garlic, chili paste, lemongrass, Thai basil

Indian: red onion, garlic, ginger, garam masala, curry powders, turmeric

Central American: lime, garlic, cilantro, onion, cumin

Or if you really want an advanced course in flavor matching, check out this book:

The Flavor Bible by Karen Page and Andrew Dornenburg.

You can search by ingredient and see what goes with it. Magic! It’s probably the most well used cook book on my shelf and it’s not even a cook book!

Veg: Again... go with things that are forgiving when it comes to cooking time: Mushrooms, carrots, celery, bell peppers, sturdy beans, frozen corn. But that being said, you can add things in stages. Simmer your meat and onions and carrots for awhile... add more sensitive things like potatoes in a little later. Then when everything is almost done, toss in your spinach or fresh peas and such like that to just cook through at the end. Carbohydrate: Honestly... pick your poison. Potatoes, rice, barley, pasta... go nuts. Just pay attention to the cooking time and be careful not to overcook.

***

So, with those base ingredient categories in mind, we’re just going to think like we did with the scrappy pasta from last week. You want certain flavor roles filled: Salty, sweet, fat, acid, umami.

Salty: salt. Just... straight up. You don’t always have to have something filling in... but other things to think about that might help in that department are sausage, bacon, soy sauce, grated cheese. And bear in mind... if you’re using a lot of starch like with beans, pasta, or potatoes, keep tasting as you work along to make sure you use enough salt.

Sweet: Okay we’re not talking sugar... but think about things that have a sweet component to them. Carrots, sweet peas, sweet corn... it isn’t a must have but it helps keep a dish from falling too flat.

Fat: This can come from the meat you’re using or be added by you. Keep the smoke point high so things like plain olive oil (not Extra Virgin), bacon fat, or a little butter are best. Save your fancy stuff for something else. This is more utility than anything.

Acid: This will also help keep your soup from just being all one note. Tomatoes make a great acid. As does a splash of red wine vinegar or lemon juice right at the end of cooking.

Umami: Ah that witchy little concept... the X factor of every dish. It’s hard to explain exactly what umami is. It’s a complexity that usually comes from a combination of flavors... think about chocolate and pretzels, and the way those two ingredients bring out flavors that don’t exist when those two things are eaten on their own. Have a look at this list and you’ll know what you’re looking for... bacon, toasted sesame oil, olives, parmesan cheese, miso paste, balsamic vinegar. For savory dishes, it’s usually something aged, brined, or smoked. You get the picture.

Alright... all that out of the way. I’m going to make an example soup from just crap in my pantry. I’ll give substitutions as we go along as well. Another thing you can do is google soup recipes and use this guide to make substitutions. It’s like you’re one of those neural net learning computers! Only with better context clues.

***

Pantry soup:

6 pieces of bacon, cut into one inch pieces (could also be literally any kind of fatty meat... sausage, ground critter. I wanted this to be a mostly veggie soup, so I’m going with this one)

one onion, chopped (could also be some shallots)

four carrots, cubed (could also use some celery here if you have it. I don’t.)

3-4 cloves of garlic

Some white wine... 1/2 cup-ish (for my acid and for liquid... you could totally just use more broth, but a note about cooking with alcohol... there are flavors that are soluble in alcohol but not in water. Use both broth and wine... you get the best of both worlds.)

Chicken broth (enough to liberally cover all the ingredients... this took about 48oz)

one Parmesan rind (or a little Parmesan cheese)

1 14oz can diced tomatoes, juice and all. (Pro tip... rinse the can out with about half a cup of water and dump that into the pot too so you get all the flavor.)

1 bay leaf

1 tsp Italian herbs

1/4 tsp red pepper flakes

salt and pepper

1 14oz can chick peas drained

one cup frozen green beans

3-4 potatoes cut small

spritz of lemon juice.

Things I don’t have but really wish I could add to this: Mushrooms, celery, bell peppers, and fresh spinach. Other possible adds could be frozen corn, frozen peas, sweet potatoes, kale, fresh grape tomatoes (halved), other beans like kidney, cannellini, or great northerns. In a large, heavy bottomed pot or dutch oven, cook bacon until it starts to get some color and most of the fat is rendered. Scoop the bacon out with a slotted spoon. Add onion and carrots and saute until softened. Add garlic and cook for a minute more.

Add white wine and scrape up any bits stuck to the bottom of the pan and allow to cook down by half. Add the broth, bacon, tomatoes, Parmesan rind, and spices. Bring to a simmer and cook for about 20 minutes. Taste for salt here. I’d go easy up to now, what with the bacon and the parm. But with the potatoes and the chickpeas coming into the mix, you’re going to want to make sure the broth is well seasoned. Scoop out the Parmesan rind. Add the chick peas, green beans, and potatoes and cook for an additional 30 minutes, or until potatoes and carrots are fork tender (it was closer to 40 minutes for me). Taste again for salt.

Spritz with lemon juice and serve.

[diethelp-blog1]

Malaysian Food and Top Ten Must Eats

Eating is a favourite pastime in Malaysia. I don't know if it was a Malaysian who coined the term 'live to eat', but other than visiting the mall, Malaysians eat, eat and eat. In fact, we eat at anytime of the day. Or night. Or even midnight. Yes, there are plenty of 24 hours restaurants called 'mamaks' that cater to our midnight hunger pangs. In fact, the stereotype of a Malaysian is that he eats not just during breakfast, lunch and dinner, but in between as well! This used to be such a problem in civil service that the government had to eliminate brunch time in order to increase productivity!

In fact, in Malaysia, very often people do not say, "How are you?". Instead, they say, "Sudah makan?", which means, "Have you eaten?"

It's not surprising that Malaysia is truly a paradise for food lovers. Being a multi cultural and multi racial society, not only do we have the best food from each culture, cultural integration produces even more types of foods.

Let me introduce to you the cuisines of the three main races in Malaysia- Malay, Chinese and Indian. If you have tried Chinese or Indian food before and think you've tasted it all, think again. Malaysian Chinese and Indian food have adapted to the local palate and have evolved into cuisines of their own. And like other cuisines, there are many regional variations, but here I will give you a general overview.

Malay

Cooking Style

Let's begin with Malay food. Malay cuisine uses many types of fresh aromatic herbs and roots such as lemongrass, ginger, garlic, shallots and chillies. Many of these herbs and roots are native to this region. Spices are also important and they are called 'rempah'. Another important ingredient is coconut milk, which is added to make a dish creamy and rich. There is also a key ingredient called 'belacan', which is a fermented paste made from tiny baby shrimps mixed with salt and chillies.

Typical Meal

You can find Malay food everywhere in Malaysia. A typical meal that you might order is a rice dish with dried anchovies, cucumber, peanuts and a hard boiled egg, together with the meat of your choice, called 'nasi lemak'. The rice is cooked in coconut milk. You might even order plain rice and usually accompanied by three side dishes of your choice, such as chicken, mutton, or beef and a variety of vegetables- all cooked in Malay style. Accompanying your dish, you could have beef soup which is called 'sup lembu'; or mutton soup which is called 'sup kambing' - two very popular Malay soups. To wash it down, you may order a refreshing cordial drink called 'air sirap'; or a cordial drink with condensed milk called 'ais bandung'.

Other Delicacies

Other Malay delicacies include fish mousse, grilled slowly over a fire, called 'otak-otak' and a noodle dish garnished with cucumber, onion, and lettuce served in savoury fish soup called 'laksa'. There are many regional variations of 'laksa', so try one in every state. There is also a Malay salad, which is called 'ulam'; consisting of a combination of fresh aromatic herbs; mint, basil, lemongrass, kaffir lime leaves, turmeric leaves, and raw vegetables like bean sprouts, long green beans, shallots, and cucumber. Instead of Thousand Island dressing, the topping is a combination of salted fish, dried prawns, fish crackers, fried grated coconut, and other savory garnishes.

If you're in Kelantan, which is the north-eastern state of the Peninsula, try this regional dish that serves blue rice with a variety of side dishes, It's called Nasi Kerabu. The blue colour is a result of the cooking process, where certain types of herbs are thrown into the water during the cooking of the rice

Dessert

For dessert, try a bread-like puff with sugar, corn, and coarsely chopped nuts in the middle called 'apam balik'.

Chinese

Cooking Style

Next, we move onto Chinese food. Chinese food is typically considered milder in spiciness, but Chinese cuisine in Malaysia has taken a spicier touch. Chinese cuisine is varied, but in Malaysia the style is generally the Cantonese style of cooking. A common way of cooking is stir fry. Cantonese cuisine balances the yin and the yang, of food, a difficult concept to describe. You may hear people refer to it as the cooling or "heaty" effects of food. For example vegetables, some fruits and soup are considered cooling and meat is considered heaty rice vs roti nutrition facts.

Typical Meal

A typical Chinese meal can be found easily in many restaurants and hawker stalls in Malaysia. You can also go to a 'kopitiam', which is a traditional Chinese cafe. You might order 'economy rice', which has rice and a variety of side dishes. A common practice is to choose three side dishes- one meat, one vegetable and the last, a dish like tofu or egg. You might also order a noodle dish. There are many styles of cooking noodles such as Cantonese or Hokkien style. You can try the fried noodle with eggs, cockles and bean sprouts called 'char kuey tiao', or Chinese noodles with dumplings and roast pork called 'wan tan mee'. You could also order thick noodles fried with black sauce and pork lard called 'hokkien mee'. Chicken rice is also very popular in Malaysia. To wash it down, you could order Chinese tea, or herbal tea.

Other Delicacies

Other delicacies include Chinese spring rolls stuffed with steamed vegetables, bean sprouts, turnip and carrot, called 'popiah'. Another popular dish here is the pork rib soup called 'bak kut the'. The soup is cooked for many hours with garlic, pork ribs and a variety of herbs. Chinese dumplings are also a must-try. They are glutinous rice wrapped in a leaf along with pork, mushrooms, nuts and salted duck egg yolk. if you have heard of 'dim sum' before, you must try the Malaysian version. It is basically an assortment of bite size dishes, including seafood, meat and vegetables. Dim sum is usually eaten in the morning.

Dessert

For dessert, a well-loved Chinese dessert is curdled soy bean milk topped with syrup called 'tao foo fah'.

Indian

Cooking Style

Indian cooking is of course, very spicy and hot. it has also adapted to the local culture to create a new type of cuisine. Most of the Indian food in Malaysia (comes from) from Southern India, but North Indian food is also widely available. Spices are the heart and soul of Indian cooking. Spices like coriander, cumin, turmeric, fennel, cardamom, clove, cinnamon and star anise are widely used.

Typical Meal

Indian food is easily available in Malaysia. For a typical meal, you might want to have rice served on a banana leaf, accompanied by a variety of spicy hot dishes such as mutton, chicken, fish, squid and crabs. Or you might order bread, and there are many types of them. To name a few, thin rice pancakes or 'thosai', fermented rice and dhal or 'vadai', wheat bread or 'chapati', flour bread or 'roti canai'. Or you may also be interested in chicken tandoori- that's chicken slowly grilled in a clay oven.

Other Delicacies

There are 24 hour restaurants open if you're suffering from a midnight hunger pang. Affectionately called 'mamak', they have been institutionalized as a Malaysian icon. Mamaks are run usually by Indian Muslims. If Westerners hang out at bars, Malaysians hang out mamaks. Mamak food is distinct, and a popular drink here is the 'the tarik', or tea with condensed milk. Other popular food you can order in a mamak is the 'maggie goreng', which is fried Maggi instant noodle with eggs, vegetables and meat.

Dessert

For dessert, you may be interested in a sweet dish of rice noodles topped with coconut and coconut palm sugar called 'putu mayam.'

Other Cuisines

There are many other types of cuisines in Malaysia, such as Nyonya cuisine, which is the cooking of the Straits Chinese. Straits Chinese trace their ancestors to Malays and Chinese, and their cooking combines the styles of these two races. I'd recommend a chicken stew cooked with salted soy beans and coconut palm sugar called 'ayam pongteh'; and a chicken dish cooked with nuts from a type of mangrove tree found in Malaysia, which is called 'ayam buah keluak'.

The Portuguese, one of the many colonialists who set foot in Malaysia, left their mark too on local cooking. One (example) is the Devil's Curry, a dish made from vinegar, herbs and nuts and plenty of chilli- hence its name Devil's Curry.

Top Ten Must Eats

Alright. It's now time for the top ten must try foods in Malaysia. As with all cuisines, it is very difficult to compile a list of only ten, especially in Malaysia where there are definitely more than ten foods you must try!

However, if I were to compile a list, it would look like this:

Number One.Nasi lemak. This is the national dish of Malaysia. Nasi lemak literally means 'rice in cream'. There are many regional variations, but the most common ones consist of steamed rice that is cooked with coconut milk and pandan leaves, which is a kind of plant indigenous to this region. Traditionally served on banana leaf, the rice is topped with cucumber slices, dried anchovies, roasted nuts and hard-boiled egg. But the most important ingredient is the 'sambal', a kind of hot spicy sauce made from chilli, pepper and spices. In fact, how delicious a nasi lemak is really depends on how well the 'sambal' is made! Most people will eat nasi lemak accompanied by a dish like chicken, cuttle fish, cockles, beef, or beef rendang which is beef cooked in dried spices, and vegetables.

Number Two. Bak Kut Teh. The name translates into 'meat bone tea'. This Chinese dish is a soup with pork ribs, herbs and garlic cooked for many hours. Other ingredients include mushrooms, internal organs, and dried tofu. Green onions and fried shallots are sometimes added in as well. Bak Kut Teh is served with rice and 'you tiao', which are long fried pieces of dough. Chopped garlic and chilli in soy sauce served in tiny plates often accompany this dish. Chinese tea is a very important part of this dish and is drunk to balance the taste. Try Bak Kut Teh for an authentic Chinese meal.

Number Three. Laksa. Yet another favourite Malaysian dish, laksa has many different regional variations. The more common one is the asam laksa. It is a sour fish- based soup where the main ingredients are shredded fish, usually mackerel, and finely sliced vegetables including cucumbers, onions, red chillis, pineapple, lettuce, mint, and ginger buds. Thick white noodles are then added into the soup. To top it off, a thick sweet shrimp paste is added. Other variations of laksa are Laksa Sarawak, Laksa Penang, Laksa Kedah, Laksa Ipoh, Laksa Kuala Kangsar, Laksa Kari, Laksa Johor, Laksa Kelantan, Laksam, Laksa Lemak and many more.

Number Four. Satay. You might have heard of this one before. It's basically skewered meat served with peanut sauce, cucumber, onions and rice cakes. The choice of meat is varied- you can choose deer meat, rabbit meat and even fish, but the most common are chicken and beef. The marinated meat is skewered on bamboo sticks and grilled over charcoal.

Number Five. Char Kway Teow. It literally means 'stir fried rice cake strips'. Flat rice noodles are fried together with chilli, prawns, cockles, eggs, bean sprouts and vegetables. Sometimes it is fried with pork lard. It also has many regional variations, but the most famous one is the Penang Char Kway Teow.

Number Six. Nasi Kandar. A popular north Malaysia meal that originated in Penang, nasi kandar is widely available. It has rice, and a variety of spicy side dishes to choose from. In fact, it is the spices that make nasi kandar so unique. The dishes are laid like a buffet and you have to point to the side dishes that you want. After you have chosen your side dishes, the waiter will pour a variety of curries onto your plate, and this process is called 'banjir' or 'to flood'. If you can't take spicy food, ask for less curry.

Number Seven. Roti Canai. One of the most (widely consumed foods) in Malaysia, roti canai is a type of flatbread that is available everywhere. It is round and flat, and is eaten with lentil curry called 'dhal'. You can ask for your roti canai to be made in many ways. The more popular variations are: with eggs or roti telur, with banana or roti pisang, made smaller but thicker or roti bom, made thin and flaky like tissue paper or roti tisu. You can even be more adventurous and ask for roti kaya, spread with Malaysian jam made from coconut; or roti Milo, with chocolate powder sprinkled on top. Try a few and find your favourite roti!

Number Eight. Cendol. An all time favourite Malaysian dessert, cendol consists of shaved ice, smooth green rice noodles in chilled coconut milk and coconut palm sugar, or gula Melaka. Sometimes, red beans, glutinous rice and corn are added. If you have a sweet tooth, ask for more gula Melaka, as many Malaysians do!

[privatshop]

Root Crops Grown in the Philippines

Source Whether we're talking about home or backyard vegetable gardening or crop production, the following are the root crops one would commonly see grown in the Philippines and sold in Philippine markets. It's a good source of income as well when grown in backyard gardens for those living in the provinces and not only that, a fresh product for the consumption of the family. I remember back then, my parents would grow cassava, sweet potatoes, ginger, and vegetables on the farm's vacant lot where we lived for almost four years. We always have fresh vegetables whenever we wanted to and mom sells it as well in the town's market for an extra income. Not only that, either the sweet potatoes or cassava when ready for harvest makes a quick, healthy snack too. You probably are familiar with those mentioned, but what about the rest? What are the root crops commonly grown or found in the Philippines?

Jicama | Source Jicama (pachyrhizus erosus) Singkamas Jicama is one of those crops that would always remind me of my childhood. Traveling back and fort from my birthplace, Zambales, there are always jicama vendors on the bus station trying to get passersby and passengers attention and some would even get in the bus, offering passengers to buy jicamas. Known as singkamas in Tagalog, jicama is a favorite with or without vinegar and salt. Its juicy, crunchy flesh is rich in A, B, and C vitamins and most likely you would see jicamas available on fruit stands while traveling. It is also being sold in skewers usually with shrimp paste. Click thumbnail to view full-size

Taro | Source

Source Taro (colocasa esculenta) Gabi This tuber is from the taro plant, a perennial plant usually grown for its tubers. It is a staple food of the African and South Indian people and is cultivated in the Philippines for the same reason. But aside from being grown as a root vegetable in the Philippines, not only the roots are a food source but so is the leaves as well and the stalks. In Bicol region of the Philippines, a Filipino dish called laing is a well known dish made from taro stems and leaves. The leaves and stems are sun-dried, leaves are shredded into pieces while the outer skin of the stems are peeled off and cooked in coconut milk. The corms can also be added on this dish. Cooking: * The white to purplish corms can be boiled, baked, or roasted. * When boiled or baked, salt and sometimes garlic is added as condiment for a meal. When boiled, sugar and grated coconut (or just sugar) is use to compliment boiled taro, specially to those who likes some sweetness into it. * It is also added on pork or beef sinigang, which is a kind of stew. * It is also use in Chinese desserts, pies, an ice cream flavor, for cakes, and for those who loves bubble teas, taro is an ingredient. And there are chips made from taro too.

Taro stalks for sale on an Asian market. | Source Click thumbnail to view full-size

Arrowroot | Source

Source Arrowroot (maranta arundinacea) Araru, ar-aro The rhizomes of the arrowroot plant maranta arundinacea, a smooth, erect herbaceous plant that can grow from 3 to 6 ft. in height. It is cultivated in the Philippines for its rhizomes. Arrowroot, or known in the country as araru, is one of those root crops that I was fond of and enjoys having for a quick snack in the afternoons at the farm. Back then, araru plant grows in the banana island where we had lived and since it became a favored afternoon snack, I would then dig an araru plant when I spot some growing for a satisfying boiled arrowroot snack. Cooking and Uses: * Often cultivated for their arrowroot starch. * Araru, is often boiled or roasted. * It is also an ingredient for making infant cookies. * Roots, when mashed are then plastered into the skin to treat spider bites and insect stings. * Its starch is also use in starching clothes in the Philippines. I don't know though, as to this day, if this is still being done. It is probably what my grandmother used back in the days in starching clothes. Newly washed and starched blankets are stiffed or hard. Click thumbnail to view full-size

Sweet potatoes | Source

Source

Sweet potato flowers. | Source

More On Sweet Potato

Camote or Sweet Potato: Photos, Cooking, and Health Benefits A spreading, easy to grow, herbaceous plant, sweet potato belongs to the morning glory family. The tuberous root is considered a staple food in some countries, and so are the young leaves. Sweet potato (ipomoea batatas) Kamote Sweet potato is a widely grown crop in the Philippines not just for its tuberous roots but also for the young leaves. The tops and the young leaves of sweet potato, is consumed as a vegetable and is a regular amongst other greens at wet markets and vendor stands. It is a favorite veggie ingredient on some Filipino dishes such as the sinigang which is a soured dish and the Ilocano dish pinakbet. The tuberous root is also an important crop in the country, a farmer's food as they call it. With the tops as a vegetable crop, the tuberous root on the other hand is an easy afternoon snack that can be boiled or fried and caramelized. Click thumbnail to view full-size

Cassava | Source

Showing the firm, white, homogeneous flesh. | Source

Source Cassava (manihot esculenta) Kamoteng Kahoy Cassava is another major root crop in the Philippines. Known as kamoteng kahoy, this woody shrub bears the tuberous roots rich in carbohydrates, minerals, A, B, C vitamins and protein. Encased in a detachable rind is a firm, white homogeneous flesh that is the main ingredient on some favorite Filipino desserts such as the nilupak which is made from grated cassava with condense milk and butter, and cassava cake which is also made from grated cassava, eggs, and coconut milk. It can also just be boiled for a mid afternoon snack called merienda and is serve with shredded coconut or sugar. In other countries such as in in Indonesia, if not fried or boiled, the cassava roots are made into a cake from fermented tuberous roots. In Brazil, a crepe made from the cassava powder is served with fruit jellies or shredded coconut. Other names for cassava are: Yuca, manioc root, mandioca, balinghoy, tapioca and mogo Ginger (zingiber officinale) Luya The ginger or luya as it's known in the Philippines is often use as a spice. Just like the lemongrass, the ginger is used in cooking to rid of fishy smell and serves the same purpose in sauteing meats. It is use as well on some other dishes such as the

pinapaitan of the Ilocanos which is a stewed beef innards. Aside from its culinary uses, ginger is also a good herbal remedy and can be made into ginger tea which treats cold and cough. Some other products such as candies, cookies, crackers and the carbonated soft drink ginger ale is also made from the ginger root. Indeed, this root crop is a valuable addition in the kitchen. Click thumbnail to view full-size

Source

Source Click thumbnail to view full-size

peanuts | Source

Source Peanut (arachis hypogaea) Mani Peanut is another valuable crop in the Philippines. It is commonly seen sold in roadside stalls and in the markets either boiled, roasted or fried along with other Filipino street foods. It is a favorite amongst travelers specially while still warm and would often seen sold by street vendors wrapped in a plastic bag with other goodies. Peanut, or known as mani in the country is also one of the favorite snacks coated with flour. There's been few peanut coated products that I knew of and had tried and two of them are Nagaraya Cracker Nuts and Mayasi. Peanuts are also made into cooking oil.

garlic | Source

garlic plants | Source Garlic (allium sativum) Bawang Garlic, called bawang is a frequent seasoning in the Philippines. It is used in many Filipino dishes such as the soured fish dish paksiw and with onion, is often used in sauteing as a lot of Filipino dishes are sauteed first. Usually crushed, or minced, together with ground black pepper and some Thai chili in vinegar or soy sauce, garlic or bawang is used as a dipping sauce for fried, broiled or grilled fish, barbecues, and meats. Aside from the culinary usage of garlic, it is also used as an alternative remedy. From a young age, I had used a mixture of minced garlic and onion, topped with honey to treat cough, colds and an oncoming asthma attack, and all that I had learned from my mother. It is also used in treating toothache and a good disinfectant. Did you know? In the Philippines, the garlic is believed to ward off aswang, which is a Filipino vampire-like mythical creature. Click thumbnail to view full-size

shallots | Source

Diced shallots on Vietnamese soup. | Source

Source Shallot (allum ascalonicum) Sibuyas Tagalog Shallot, known as sibuyas tagalog or lasona, could also be seen grown into vegetable gardens, even just in pots. We grow ours in pots and they do very well. The shallot ( and its leaves) is used in dipping sauce along with diced tomatoes, and with or without diced green mango. With either a mixture of soy sauce and lime or one's favorite fermented shrimp or fish sauce, it is a favorite dipping sauce for grilled or fried fish. The diced leaves is also used to compliment the Filipino rice porridge, arroz caldo.

Root Crops Grown In The Philippines

Have you grown any of these?

Yes. I've tried growing most of those. Yes. I have shallots in my garden. Only a few. I used to grow cassava before.See results Read the full article

[foodorwhatever]

How to Keto/Vegan

On a rather modest budget.

My diet is approximately as ridiculous as my personality, so I guess it all works out. As mentioned in my blog description, I’ve stuck to a ketogenic diet (for almost 3 years now) because it has significantly improved the frequency of my migraines. Why? Idk. There’s some scant evidence and information available regarding its neurological effects, but I’ve not seen many (peer reviewed and conclusive) studies specific to migraines. Here’s one paper, though. 

I also keep my consumerism as vegan (and local) as I can, with the express purpose of lowering my carbon footprint. I’ve gone off before about why vegan/vegetarianism is just one factor in the big messy equation that is the low-carbon life, but it’s a piece of the puzzle, anyway. 

SO, for bewildered readers near and far, here’s what I do on an average day:

MORNING: Protein smoothie. The first ingredient is coffee. Always. I blenderize it with 100ish mL dirt cheap Lidl brand coconut milk, a scoop of pea protein (better on emissions than soy and rice, by my measure), a spoonful of flax and/or chia seeds, and no small amount of erythritol/stevia mix, plus something for flavor (vanilla/almond extract, cocoa powder, cinnamon, tequila etc). Often followed by more coffee + unsweetened soy milk.

UNIVERSITY TIME: I eat like your average haggard grad student. I bring a salad (always cucumber and tomato, plus something canned; mushrooms, artichokes, etc) with za’atar and fucking drenched in olive oil, something with an obscene amount of salt (usually olives, sometimes pickles), a container of Alpro unsweetened soy yogurt (I could eat it plain, but I quite like my little Sarstedt vial of erythritol/stevia and cocoa powder thank you), and my aging blender bottle of watered down green tea with lemon. I pick at all of these things as opportunities arise between lab and lecture.

DINNER: Stir fried something with an unholy amount of chilli. Pictured below you’ll find zucchini, red onion, chopped garlic, frozen spinach, and sliced birds eye chillies; all sizzly and magnificent in coconut oil and seasoned with my standard Thai spice mix (turmeric, ginger, black pepper, coriander, lemongrass, cumin…chilli powder) and a splash of soy sauce. I tend to scour the market for on-sale veggies, both fresh and frozen; other frequent items are green cabbage, radishes, mushrooms, broccoli, peppers.

Not so bad, eh?

I do indulge in animal products during social events and (sometimes) travel, because 1) I already drive my friends insane with the keto restrictions and 2) more than a day of travel on this diet is nigh impossible. I’ve done it (8 bloody days), but it was shit. Travel time = dairy time.

I lift heavy, run frequently, and bike around Finland. I seem to get adequate protein between the pea protein and soy products; I have actually put on significant muscle since starting with keto, and have not lost much muscle mass (if any) switching to vegan-ish. I don’t often take vitamins either, the soy products I use are fortified fucking loaded.

The take home message is do what you feel good doing, and don’t hold yourself to impossible standards. Cooking should be a joy from start to finish, for everybody involved. Eat, drink, and folk metal.

[aboutahamos]

30 great foods to help your body detox naturally

30 great foods to help your body detox naturally

                                                       30 great foods to help your body detox naturally

Your food doesn't have to be weird to get rid of toxins in your body! In this article, I will show you a list of 30 great foods that will naturally help your body detox. Many of these foods are not strange, expensive, or hard to find, but are always present before our eyes when we go shopping or are now in our kitchen. We do not require you to include all of these foods in your diet, but choose a few and include them in your daily diet, and then note the improvement that you will feel in the near future! 1. Lemon and Lemon Water - Lemon juice stimulates the liver's natural detoxification process, which stimulates the liver to release toxins. Juice also improves digestion and helps cleanse the intestine. Add juice to water, which is a natural detoxifier, for a great detoxing drink. 2. Grapefruit and other citrus fruits - grapefruit and other citrus fruits are full of glutathione, vitamin C, and antioxidants that detoxify and protect the liver. 3. Apples - Everyone heard the old saying that an apple every day keeps the doctor away, and when it comes to the liver, the old saying is definitely true! Apples contain pectin and other chemicals that help cleanse the liver and digestive system. 4. Avocado - Did you realize that avocado is technically a fruit? This wonderful food helps the body to produce glutathione naturally, which removes toxins from the liver respectively. 5. Schisandra Berry - These small red berries support detoxification from the liver in three ways: enhances the first and second stage of detoxification pathways from the liver, protects the liver from toxins by promoting the accumulation of antioxidant glutathione, and promotes the regeneration of liver tissue that may be damaged by alcohol or hepatitis. 6. Tomatoes - This red vegetable is usually considered a vegetable, but it is actually a fruit. Tomatoes are rich in glutathione which may be a protein that helps detoxify the liver. 7. Goji berries - Eat lots of goji berries for the flavoring of vitamin C and beta-carotene. Vitamin C eliminates waste from your body while beta-carotene improves liver performance. 8. Carrot - Eat lots of carrots for a healthy liver. Carrots are rich in flavonoids, beta-carotene, and glutathione, all of which help remove toxins and improve liver function. 9. Beets - Beets contain a high content of flavonoids and beta-carotene, thanks to stimulation and improvement of liver function and detoxification. 10. Broccoli and Broccoli Sprouts - Broccoli and Broccoli sprouts stimulate the second stage of detoxification from the liver, enhance the body's ability to detoxify pollutants, and increase the pool of glutathione that may be a natural antioxidant that protects the liver from toxins. 11. Spinach - If you haven't noticed, many foods on this list either contain glutathione or help the body produce glutathione. Spinach and some leafy vegetables are other sources of liver detoxification glutathione. 12. Asparagus - Have you heard before the old saying that asparagus makes the smell of urination funny? Well, that's right! Wonderful diuretic asparagus helps your body release toxins just by using the toilet. Asparagus also promotes drainage of the liver, a process that removes toxins and other waste from the liver. 13. Artichoke - Artichoke helps the liver function optimally. Artichoke also helps to increase liver production of bile, which interrupts food and toxins. 14. Brussels Cabbage - Brussels sprouts are rich in sulfur, which leads to the liver secretion of enzymes that prevent damage from toxins in our food, water, and air. 15. Onions - These super popular foods are full of sulfur-containing amino acids that naturally detoxify the liver. 16. Cabbage - Cabbage provides beneficial enzymes for detoxifying the liver that help break down toxins and flush them out from the liver. Plus, cabbage is a great source of fiber that aids detoxification. 17. Cauliflower - cruciferous vegetables like cauliflower work to improve liver function and to protect the liver from future damage caused by toxic overload. 18. Watercress - Watercress is an aquatic plant that is nutritionally similar to many green leaves. This small cold plant releases enzymes inside the liver that detoxify. 19. Milk Thistle - You won't hear about it, but this herb is favorite thanks to detoxification from the liver. Milk thistle stimulates stage 2 detoxification from the liver while enhancing liver function and protecting the liver from toxin overload. 20. Turmeric - This spice is one of the simplest herbs for detoxifying the liver in the world! Turmeric helps remove toxins from the liver by working with enzymes in your body to carry toxins. 21. Cilantro - Cilantro is completely full of antioxidants. It has been shown that the heavy metal detoxification plant protects the liver from exposure to lead and extends the release of mercury, lead and aluminum from the body. 22. Basil - Basil is full of antioxidants that protect the liver. Basil also protects your kidneys and acts as a powerful diuretic to help your body detox. 23. Dandelion - These common weeds are actually excellent food packed with nutrients to detoxify the liver! The roots of dandelion plants promote the filtering of toxins and waste from the bloodstream, which helps remove toxins from the liver. 24. Garlic - Garlic is full of sulfur, which helps activate the liver enzyme that flushes toxins out of your body. It also contains allicin and selenium, which also help cleanse the liver of toxins. 25. Ginger - Ginger may be a powerful spice to fight diseases that increase your metabolism, take out waste and toxins, protect the liver, and boost its function. Ginger is especially useful for anyone suffering from excessive exposure to toxins. 26. Wheatgrass - Wheatgrass may be an extremely highly alkaline food, thus reducing excessive acidity in the blood which helps protect and remove toxins from the liver. 27. Chlorella - Chlorella maybe green single-celled algae characterized by a strong external cell membrane that contains chlorophyll. Once broken to improve digestion, the cell membrane binds to heavy metals such as cadmium, lead, pesticides, and carcinogens like PCBs, and holds them safely outside the body. Chlorella promotes the elimination of toxins from the liver. 28. Lemongrass - The lemon herb can be easily added to several dishes. This beneficial herb not only helps detoxify the liver but also the kidneys and bladder and hence the entire gut. 29. Walnuts - Walnuts are a good source of glutathione to detoxify the liver. Nuts also contain omega-3 fatty acids and an arginine amino acid that supports normal liver cleansing. 30. Green Tea - This wonderful drink is filled with substances known as antioxidants, which improve liver function. If these are the thirty foods that will help you get rid of toxins in your body try to supplement some of them in your food to improve the work of your liver, they are already in your diet, and some herbs can easily be used as high-quality supplements or as dried spices to add to your favorite healthy dishes. When trying to remove toxins from the liver or your entire body, it is important to drink a lot of water and move your body regularly (keep walking, for example, or .......) because sweating is another way to remove toxins from the bloodstream and organs and staying hydrated helps the whole process.

PostTitle Labels via 1bestof1 https://ift.tt/37MQE3k

[kingdomshoes]

8 Best Restaurant Hanoi

While sitting here at another airport, my mind is singularly focused on the first bowl of pho that I will consume when I arrive in one of my favorite cities in the world, Hanoi. If I close my eyes and ignore the man who is snoring loudly next to me and the child who is loosening his lungs in the farthest corner of this barren airport, I can almost feel the streets, hear the hoot and feel the frenetic energy of the city.

An image that I remember easily: me, sitting on a plastic stool, my face dipped in a smoking bowl of pho while I took my first ceremonial inspiration. The bouquet of cardamom, cinnamon, ginger, garlic, green onion and story puffs up my tired travel soul with joy, comfort and a bit like a big hug from an old friend. After the passage of an additional flight, this image will be a reality.

I really like Hanoi: I like its cuisine, I love its vibrant animated streets, its hidden cafes, its cyclo drivers who imitate me to take a turn at every corner. I like plastic stools and French coffees. I like the smoke that escapes from the coffee shop. The remains of some animals are spread on a large cutting board so that customers know that it is fresh and therefore unmistakably delicious. I love women who wear high heels and tight cut suits, clinging to each other on a bowl of chicken paws, along with 333 plastic beers at the end of their long day's work; I love children who fight for candies in the shape of cubes covered with sesame, but have a taste of tofu; and I love old men with their stained red teeth who are content to chew tea nuts all day and all night, in silent contemplation as the city storms around them.

I even like things that I can not bring myself to try (which is not a lot).

So where do I eat in Hanoi? Good question.

I should start by saying that I am a nostalgic person with a loyalty problem, so some of these restaurants have been addicted to my favoritism. Of course, I continue to explore and prepare my list, I check with my sources as soon as my feet touch the ground (the influx of trendy and trendy places to explore is a constant, because the pace of this city - and the country actually, continues to change), but I always take the time (and a little space in my lap) to frequent my old haunts. I always find some comfort, probably understandable, to see an old friend behind the spine of a familiar menu.

Here are some places that, in my opinion, are essential if you want to explore the city. Be fearless brave travelers! Pick up your chopsticks, get rid of your fears and let your taste buds be the judge!

THE OLD SCHOOL INSTITUTION

Cha Ca La Vong

Located in a narrow street of the old quarter, this restaurant takes its name from its marvel: Cha Ca La Vong! With a sea-green interior and a ladder disguised as a staircase leading to the main floor, this is a place where English is rarely heard and where you will not have to worry about what you want; instead, you receive what they have, which has remained the same for decades.

A frying pan of fresh river fish will arrive at your table with a personal charcoal cooker. It is accompanied by a bowl of fresh rice noodles, peanuts and fresh herbs. When the fish starts to heat up and the scents of turmeric and dill begin to bloom around you, add the herbs to the pan (I personally like to add the peanuts at that time, because I like them hot) . Once you are convinced that the herbs are cooked to your taste, take the fresh rice noodles and place them in your bowl, pour a little fish, herbs and flavored oil on top, add a little fish sauce and hot peppers to scent a little more fresh herbs if that's your style and enjoy!

THE SOCIAL CLUB

After a satiated lunch at Cha Ca, I head to the old quarter for a cup of tea with lemongrass and ginger. I always walk to be able to digest a little and let the street scene get out of my head and immerse myself in the chaos that reigns every day in Hanoi. Located at 6 Ngõ Hội Vũ, Hàng Bông, Hoàn Kiếm, Hà Nội, the social club of Hanoi is an institution for expatriates and the famous Xer of Vietnam.

Spread over three floors, the third of which is an outdoor terrace, the Hanoi Social Club has a wonderfully rustic atmosphere, with old aged wooden furniture and rooms slightly decorated with Vietnamese artwork. It's a coffee that makes you feel a little lighter on entering, because it tends to inspire the feeling - at least at home - that in this space, you could very well compose a poem a little decent or, at all the least, read a book. decent poems and maybe even understand a few!

The menu is filled with fresh organic salads and Western-inspired light dishes, with just enough choice to satisfy your most difficult friend or family member. When I spend an afternoon here, I leave with a feeling a little more melancholy, a little more cultivated and a little closer to the best version of myself.

THE CONTEMPORARY & FAMILY FRIENDLY

No matter where I travel, there is always a day in a week when I need good pizzas. And I'm not talking about throwing melted cheese on dough and throwing it unconsciously into a fire! No, I'm talking about Pizza: a traditional Italian pizza that is usually found only in Italy. Fortunately, in my opinion, more and more people around the world are no longer content to present the poorer cousin to pizza, the international imitator, as I call it. Pizza 4p's in Hanoi would make Naples proud of an old man with white hair and curly mustache.

Located at 24 Lý Quốc Sư, Hàng Trống, Hoàn Kiếm, Hà Nội., Pizza 4p makes its own cheese from dairy cows grazing in the highlands around Dalat. Focusing on the freshest local ingredients, each pizza tastes like it has been prepared with love and with the most care and attention to ratios. My favorite (if you're looking for suggestions) is the Mayo Shrimp pizza at half and the four cheeses at the other. Then I take the spicy oil and pour it on my pizza (be careful, it's quite spicy). I am with a sip of Chianti and this, my friends, I promise you, is a satisfying evening!

LAKE VIEW

Located on the sixth floor and overlooking the Hoan Kiem Lake water oasis, you will be rewarded with breathtaking views of Hanoi to Cau Go. Located in the old quarter, its interior exudes an eclectic and colonial French atmosphere without trying too hard . Lunch and dinner offer flavors and varied dishes from all parts of the country, including Hanoi, Saigon and central Vietnam, with a contemporary twist. Drinks, snacks and main courses are served daily from 10:00. If you can, ask for an outdoor table with a lovely view of the turtle tower patio and sparkling Hanoi Lake.

ROMANTIC

When I'm in the mood for a bit of fusion and romance, I head for the green tangerine. This restaurant offers a French-inspired menu and one of the most beautiful hidden courtyards in the old town. I'm having a glass of red outside in the early evening when the daylight is just starting to fade. This ritual is followed by a fusion meal of pasta with soba noodle seafood and a mesclun salad, followed by a French-made crème brûlée treat. I leave feeling so "full French".

AUTHENTIC

Pho Thin

When I want pho, I also want what comes with pho. I want the shared tables and the loud crowd, the chopsticks on the tables and the bowls of hot peppers and limes and the fish sauce that came from an old family recipe handed down from generation to generation. I want to hear slurping, laughing and children, and I want my shoulders to be next to a local as we bend over and savor our bowls at once. I want to conspiratorially make eye contact with the old woman on the other side of the table while I carry the bowl to my mouth at the end of the noodles and drink the remaining broth. Located at 13 Lo Duc, Hai Ba Trung District, Hanoi 10000, Vietnam. Come here for the Pho and leave a person changed ... or at least satiated!

THE COLONIAL

Sometimes, the colonial atmosphere of the city is so strong that I am shot without choice towards the epicenter of it all - the Bamboo Bar Sofitel Metropole. For me, this bar summarizes the colonial elegance and gives me the impression that I am someone more important than me, a little more attractive, a little more worldly.

At the poolside, I usually order light tapas in the bar menu, which includes popcorn shrimp served with a spicy red pepper dip, crudités and a plate of French cheese enough to force me to follow my martini with a drink. I like this bar. I really like this bar.

THE WILD CARD - STYLE DE RUE

Quan An Ngon

My last insider tip will be a bit of a joker. Quan An Ngon is for me the best way to taste street food without being in the street. If you want to be in a place where you can try all kinds of delicious and wonderfully varied local dishes, then this is your place. Whenever I choose to go, I'm never disappointed.

I enter the great court-like atmosphere full of locals and curious little travelers and I slowly become aware of the scene to realize that now, after all these years of entering and leaving Vietnam, in a foreign country with a language that always seduces me and generates ingredients that, in my childhood, would look like a book by Dr. Seuss and at a pace that can seem both frenetic and elegant: it's like being at home. To get closer or to all my feelings, head to Phan Boi Chau Street 18, Hoan Kiem District.

THE TRADITIONAL

Grandma’s

This elegant restaurant offers a variety of delicious and authentic Vietnamese dishes, as well as an excellent selection of wines. Whether you opt for the delicious roast duck, a noodle dish, fish or seafood, Grandma's interpretations of Vietnamese classics are a memorable culinary experience in the capital.

Vietnamese concerts on Dan bau and Dan Nhi accompany your meal. Whether you are a large group or looking for an intimate dinner, enjoy the warmth of Vietnamese hospitality in this welcoming atmosphere.

http://operagarden.vn

http://www.grandmarestaurant.com/

http://operagarden.vn/Tripadvisor-Opera-Garden-Restaurant-best-restaurant-in-Hanoi

http://operagarden.vn/Best-western-restaurants-nearby

http://operagarden.vn/dich-vu-dat-tiec-sinh-nhat-tron-goi-tai-nha-hang

http://operagarden.vn/dich-vu-to-chuc-gala-dinner-chuyen-nghiep-tai-nha-hang-sang-trong-ha-noi

http://operagarden.vn/nha-hang-cao-cap-tot-nhat-ha-noi

http://operagarden.vn/nha-hang-au-sang-trong-tai-ha-noi

[bulbspoon9-blog]

Lemongrass soup with noodles and greens

Hope you guys have had a good week and have exciting weekend plans ahead? We’ve spent the past weekend socialising with my brother and his girlfriend who were visiting. It was a lot of fun, even if the weather was a tad disappointing – we were walking around Bristol in strong wind and rain on Saturday, which is a shame as our guests have not been here before and a blue sky would have definitely left a better impression.

It was fun, nevertheless, even if we all overate (I put my hand up sheepishly…I am a feeder, you see!) to the point that we were looking forward to spending some time away from the table and getting back to our exercise routine once we part ways.

We are planning to spend this weekend recharging our batteries so that we can socialise again the weekend after. I am attending a day pottery course on Saturday, which was my birthday present from Duncan and which I am looking forward to immensely and on Sunday, we plan to simply spend some relaxing time together.

Although technically it is May, I find that the weather has been blowing hot and cold lately and I cannot quite dispense with putting the heating on just yet and I am still craving warming and comforting food. This is why I’ve decided to make a warming noodle soup today, it heroes my favourite flavours of lemongrass, coriander, ginger and lime leaves. It’s light and fragrant yet warming and filling thanks to all the beautiful trimmings that a soup like this usually calls for. I went for char-grilled tofu, noodles, pak choi, tenderstem broccoli and heaps of fresh coriander.

I am very lucky as Bristol has a lot of stores that sell a plethora of Asian ingredients, from Chinese to Malay and I am all over that. Stepping into one of these stores, I am like a kid in a sweet shop – excited about what every single thing tastes like and what it is traditionally used for. There is so much to discover that I don’t think I will ever get bored of going there, reading up on all of these exotic ingredients and putting them to use in my own kitchen. If only I could do that for a living 😉 .

PS: If you make my lemongrass soup with noodles, don’t forget to tag me on Instagram as @lazycatkitchen and use #lazycatkitchen hashtag. I love seeing your takes on my recipes!

serves: 4

prep: 30 min

cooking: 30 min

Ingredients

BROTH (approx. 8 cups / just under 2 l)

4 stalks of lemongrass*

85 g / 3 oz fresh ginger, sliced

1 large shallot, cut into quarters, skin on

2 garlic cloves, smashed, skin on

½-1 Thai red chilli, sliced

½ sheet of kombu (15 cm x 5 cm / 5 in x 2 in ) (optional)

1 celery stalk, sliced roughly

1 large carrot, sliced roughly

a bunch of fresh coriander stalks (keep the leaves for serving)

1 dried shiitake mushroom

8 fresh or frozen Makrut lime leaves, torn

1 tsp coriander seeds, toasted

½ tsp black peppercorns

approx. 2 tsp sea salt, divided (adjust to taste)

2 tbsp shiro / white miso paste

approx. 2 tbsp lime juice, adjust to taste

GARNISHES AND SEASONINGS

200 g / 7 oz vermicelli rice noodles

2 tsp toasted sesame oil

400 g / 14 oz favourite tofu (I like Japanese-style tofu fillets by Taifun)**

200 g / 7 oz tenderstem broccoli

100 g / 3.5 oz bok choi

1 large courgette, turned into ‘zoodles’

1 spring onion, sliced finely, to garnish

chilli oil or condiment like sambal oelek, to taste (optional)

fresh coriander and mint, to garnish

Method

Cut appox. 10 cm / 4 inches off the bottom of each lemongrass stalk. Discard the tops, take the tough, outer layer off and bash the stalks with a rolling pin until crushed.

Place all the stock ingredients (up to, but not including, the miso paste) including 1 tsp of salt in a pot with approximately 2 litres / 9 cups of water.

Cover and bring to a gentle boil. Simmer on low for 30 minutes. Remove kombu and discard. If possible, set aside for a few hours for the flavours to develop.

Strain the broth through a fine sieve – squeeze as much liquid out of the veggies as you can.

Season with miso diluted in some of the broth, more salt (if needed) and lime juice.

Cook your noodles according to the instructions on the packet. Once cooked, drain and stir 2 tsp of toasted sesame oil through them, for extra flavour.

Heat up a griddle pan or a heavy skillet. Brush the pan with some oil if your tofu is dry, place tofu on the hot oil and press it down well – I like to use a heavy saucepan – allow it to char on one side before flipping to the other side.

Steam tenderstem broccoli adding bok choi a minute later – the first takes approximately 7 minutes and the latter 6 minutes to steam. Plunge into ice cold water as soon as they are done to retain their beautiful colour.

Place a cluster of noodles, the zoodles, a few bits of tofu and steamed veggies in each bowl. Pour hot soup on top. Garnish with sliced spring onions, chilli oil (optional), fresh mint and coriander leaves.

Notes

*I went for a light broth here, but if you want to intensify the flavour even more, you could chop all your aromatics (lemongrass, ginger, shallot, garlic and chilli) and sauté them in a bit of oil before adding the water and the rest of the broth ingredients. You could also char ginger (sliced), shallot (cut into quarters) and garlic (unpeeled) under a grill / broiler for 15 minutes or so, until charred in places before putting the broth on.

My broth recipe is inspired by this recipe.

**If using naked tofu, press it first, then marinate (4 tbsp tamari / soy sauce, 2 tbsp mirin, 2 tsp rice vinegar, 1 tsp sambal oelek, 2 tsp grated ginger, 1 grated garlic clove for example) for a few hours before grilling.

If you want more info on some of the ingredients that we use in our recipes, check out our glossary.

Join our mailing list

and get a sweet e-book

Source: https://www.lazycatkitchen.com/lemongrass-soup-noodles-greens/

[jmuo-blog]

New Post has been published on https://jmuo.com/12-quick-pork-recipes-for-weeknight-pigging-out/

12 Quick Pork Recipes for Weeknight Pigging Out

amzn_assoc_placement = "adunit0"; amzn_assoc_tracking_id = "fresh17-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "cooking"; amzn_assoc_default_category = "Kitchen"; amzn_assoc_linkid = "51fe4d035c7af8dc5928e6f5e5b79c4e"; amzn_assoc_default_browse_node = "284507"; amzn_assoc_rows = "4"; amzn_assoc_design = "text_links";

[Photographs: J. Kenji López-Alt, Emily and Matt Clifton]

Many of my favorite pork recipes take all day to cook—think pulled pork, carnitas, or lechon kawali. Any dish that needs hours in the oven is going to be relegated to the weekend, but that doesn’t mean I forget about pork when it’s time for a quick dinner. Cuts like chops and tenderloin cook much more quickly than ones like shoulder, making them easy enough for any day of the week. In less than an hour you can grill up some Vietnamese-style chops, throw together a stir-fry with green beans, or even make pressure cooker chile verde. To see just how weeknight-friendly pork can be, check out 12 of our favorite quick pork recipes.

Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa)

[Photograph: J. Kenji López-Alt]

While not as popular in the US as banh mi or pho, thit heo nuong xa is a Vietnamese classic that should have a place in your weeknight repertoire. All you need to do to make it is marinate pork chops with shallots, lemongrass, garlic, sugar, pepper, and fish sauce, grill them over high heat until blackened in spots, and serve them with a simple sauce. We like to eat the pork with white rice and slices of raw cucumber.

Get the recipe for Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa) »

Adobo-Marinated Grilled Pork Chops

[Photograph: Vicky Wasik]

Traditional Filipino pork adobo is made by stewing pork shoulder for hours with cane vinegar, soy sauce, and aromatics until fall-apart tender. Here we take those same flavors and turn them into a marinade for pork chops, which only take 10 minutes to cook. The pork needs to marinate at least eight hours before cooking, so get it started in the morning before work or even the night before.

Get the recipe for Adobo-Marinated Grilled Pork Chops »

Breaded Fried Pork Chops

[Photograph: Vicky Wasik]

Frying anything can seem intimidating, but once you get the hang of it, these crowd-pleasing pork chops only take 20 minutes to make. We use panko bread crumbs to give the pork a light, airy crust and add in Parmesan and sage for extra flavor. Look for pork chops that are about a half-inch thick, which is just right for the pork to cook through in the same time it takes the breading to turn golden brown and crispy.

Get the recipe for Breaded Fried Pork Chops »

Tonkatsu (Japanese Breaded Pork Cutlets)

[Photograph: J. Kenji López-Alt]

Once you’ve mastered fried pork chops, tonkatsu will be a breeze—the basic technique is the same, but we leave the cheese and sage out of the breading. To experience this comfort food staple like you would in Japan, serve it with a big mound of shredded cabbage and plenty of tonkatsu sauce (homemade is great if you want to take the time, but the Bull-Dog brand is a classic for a reason).

Get the recipe for Tonkatsu (Japanese Breaded Pork Cutlets) »

Stir-Fried Lo Mein Noodles With Pork and Vegetables

[Photograph: Emily and Matt Clifton]

Looking for a more balanced meal? This stir-fry uses sliced pork rib as just one ingredient among many, mixing it with hearty lo mein noodles, crunchy cabbage, and an assortment of aromatics. Soaking the pork in a baking soda solution for 15 minutes while you prep the veggies ensures that it stays moist and tender in the hot wok.

Get the recipe for Stir-Fried Lo Mein Noodles With Pork and Vegetables »

Easy Pressure Cooker Pork Chile Verde

[Photograph: J. Kenji López-Alt]

Pressure cooker chile verde has about the best work-to-flavor ratio around—the recipe never gets more technical than roughly chopping some vegetables. Once the prep is done all you have to do is throw everything in a pressure cooker, cook for half an hour, and blend up the sauce. Bring it to the table with tortillas and lime wedges and you have a remarkably easy dinner that feels like a treat.

Get the recipe for Easy Pressure Cooker Pork Chile Verde »

Easy Stir-Fried Pork With String Beans

[Photograph: Shao Z.]

Meaty pork and sweet, crunchy green beans are a classic combination in Chinese cooking—in this stir-fry we marinate the pork with salt, soy sauce, wine, sugar, oil, and cornstarch and cook it with ginger-infused oil garlic. Blanching the beans makes them cook super fast once it’s time to bring everything together. Stir-frying at home is always a little challenging because the burner in your kitchen is nowhere near as strong as the one in a restaurant, but cook in batches and you’ll be fine.

Get the recipe for Easy Stir-Fried Pork With String Beans »

Stir-Fried Sliced Pork With Yellow Chives

[Photograph: J. Kenji López-Alt]

Another quick stir-fry, this one pairs the pork with two kinds of Chinese chives—yellow and blossoming—and aromatics like garlic, ginger, and scallions. We marinate the pork in a simple soy sauce mixture with baking soda and cornstarch, which helps keep the meat tender while promoting browning.

Get the recipe for Stir-Fried Sliced Pork With Yellow Chives »

Easy Pan-Roasted Pork Tenderloin With Bourbon-Soaked Figs

[Photograph: J. Kenji López-Alt]

This looks like a fancy Sunday roast but comes together entirely on the stovetop in just half an hour. We start by searing the tenderloin, then build a bourbon-fig sauce and let the meat come to temperature in the pan as the sauce reduces. The final step is to remove the tenderloin and fortify the sauce with butter to turn it into a rich glaze.

Get the recipe for Easy Pan-Roasted Pork Tenderloin With Bourbon-Soaked Figs »

Pork Chops With Apple Cider Pan Sauce

[Photograph: Daniel Gritzer]

Lean tenderloin is best cooked with an initial sear, but a reverse sear works wonderfully for fattier pork chops. It does mean that this recipe takes a little more than an hour, but you will be rewarded with the juiciest pork you have ever eaten (especially if you brine it first). You don’t really need a sauce with pork this tender, but we make a simple one with shallots, thyme, and apple cider anyways.

Get the recipe for Pork Chops With Apple Cider Pan Sauce »

Pork Chops With White Wine and Leek Pan Sauce

[Photograph: Vicky Wasik]

Store-bought chicken stock generally doesn’t make a satisfying pan sauce because it doesn’t have much gelatin. Our usual trick is just to add powdered gelatin, but that’s not the only option. The white wine sauce for these pork chops is made with lots of leeks, which are packed with fiber, and when they cook down they thicken the sauce without any extra gelatin.

Get the recipe for Pork Chops With White Wine and Leek Pan Sauce »

Hearty One-Pot Black-Eyed Pea Stew With Kale and Andouille

[Photograph: J. Kenji López-Alt]

This rib-sticking stew is made with two kinds of pork: Andouille sausage and slab bacon or salt pork. We cook the meat with Cajun trinity of onion, celery, and green bell peppers and add kale and black eyed peas to make a meal that is filling without being overly heavy.

Get the recipe for Hearty One-Pot Black-Eyed Pea Stew With Kale and Andouille »

amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "true"; amzn_assoc_search_bar_position = "bottom"; amzn_assoc_tracking_id = "fresh17-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "cookware"; amzn_assoc_default_category = "All"; amzn_assoc_linkid = "b45319dac495d29e17b5eff312392025"; Source link

[shareyoursmile]

12 Quick Pork Recipes for Weeknight Pigging Out

New Post has been published on https://time.onlinestreamlined.com/12-quick-pork-recipes-for-weeknight-pigging-out/

12 Quick Pork Recipes for Weeknight Pigging Out

amzn_assoc_placement = "adunit0"; amzn_assoc_tracking_id = "megumi09-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "cooking"; amzn_assoc_default_category = "Kitchen"; amzn_assoc_linkid = "51fe4d035c7af8dc5928e6f5e5b79c4e"; amzn_assoc_default_browse_node = "284507"; amzn_assoc_rows = "4"; amzn_assoc_design = "text_links";

[Photographs: J. Kenji López-Alt, Emily and Matt Clifton]

Many of my favorite pork recipes take all day to cook—think pulled pork, carnitas, or lechon kawali. Any dish that needs hours in the oven is going to be relegated to the weekend, but that doesn’t mean I forget about pork when it’s time for a quick dinner. Cuts like chops and tenderloin cook much more quickly than ones like shoulder, making them easy enough for any day of the week. In less than an hour you can grill up some Vietnamese-style chops, throw together a stir-fry with green beans, or even make pressure cooker chile verde. To see just how weeknight-friendly pork can be, check out 12 of our favorite quick pork recipes.

Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa)

[Photograph: J. Kenji López-Alt]

While not as popular in the US as banh mi or pho, thit heo nuong xa is a Vietnamese classic that should have a place in your weeknight repertoire. All you need to do to make it is marinate pork chops with shallots, lemongrass, garlic, sugar, pepper, and fish sauce, grill them over high heat until blackened in spots, and serve them with a simple sauce. We like to eat the pork with white rice and slices of raw cucumber.

Get the recipe for Vietnamese Grilled Lemongrass Pork Chops (Thit Heo Nuong Xa) »

Adobo-Marinated Grilled Pork Chops

[Photograph: Vicky Wasik]

Traditional Filipino pork adobo is made by stewing pork shoulder for hours with cane vinegar, soy sauce, and aromatics until fall-apart tender. Here we take those same flavors and turn them into a marinade for pork chops, which only take 10 minutes to cook. The pork needs to marinate at least eight hours before cooking, so get it started in the morning before work or even the night before.

Get the recipe for Adobo-Marinated Grilled Pork Chops »

Breaded Fried Pork Chops

[Photograph: Vicky Wasik]

Frying anything can seem intimidating, but once you get the hang of it, these crowd-pleasing pork chops only take 20 minutes to make. We use panko bread crumbs to give the pork a light, airy crust and add in Parmesan and sage for extra flavor. Look for pork chops that are about a half-inch thick, which is just right for the pork to cook through in the same time it takes the breading to turn golden brown and crispy.

Get the recipe for Breaded Fried Pork Chops »

Tonkatsu (Japanese Breaded Pork Cutlets)

[Photograph: J. Kenji López-Alt]

Once you’ve mastered fried pork chops, tonkatsu will be a breeze—the basic technique is the same, but we leave the cheese and sage out of the breading. To experience this comfort food staple like you would in Japan, serve it with a big mound of shredded cabbage and plenty of tonkatsu sauce (homemade is great if you want to take the time, but the Bull-Dog brand is a classic for a reason).

Get the recipe for Tonkatsu (Japanese Breaded Pork Cutlets) »

Stir-Fried Lo Mein Noodles With Pork and Vegetables

[Photograph: Emily and Matt Clifton]

Looking for a more balanced meal? This stir-fry uses sliced pork rib as just one ingredient among many, mixing it with hearty lo mein noodles, crunchy cabbage, and an assortment of aromatics. Soaking the pork in a baking soda solution for 15 minutes while you prep the veggies ensures that it stays moist and tender in the hot wok.

Get the recipe for Stir-Fried Lo Mein Noodles With Pork and Vegetables »

Easy Pressure Cooker Pork Chile Verde

[Photograph: J. Kenji López-Alt]

Pressure cooker chile verde has about the best work-to-flavor ratio around—the recipe never gets more technical than roughly chopping some vegetables. Once the prep is done all you have to do is throw everything in a pressure cooker, cook for half an hour, and blend up the sauce. Bring it to the table with tortillas and lime wedges and you have a remarkably easy dinner that feels like a treat.

Get the recipe for Easy Pressure Cooker Pork Chile Verde »

Easy Stir-Fried Pork With String Beans

[Photograph: Shao Z.]

Meaty pork and sweet, crunchy green beans are a classic combination in Chinese cooking—in this stir-fry we marinate the pork with salt, soy sauce, wine, sugar, oil, and cornstarch and cook it with ginger-infused oil garlic. Blanching the beans makes them cook super fast once it’s time to bring everything together. Stir-frying at home is always a little challenging because the burner in your kitchen is nowhere near as strong as the one in a restaurant, but cook in batches and you’ll be fine.

Get the recipe for Easy Stir-Fried Pork With String Beans »

Stir-Fried Sliced Pork With Yellow Chives

[Photograph: J. Kenji López-Alt]

Another quick stir-fry, this one pairs the pork with two kinds of Chinese chives—yellow and blossoming—and aromatics like garlic, ginger, and scallions. We marinate the pork in a simple soy sauce mixture with baking soda and cornstarch, which helps keep the meat tender while promoting browning.

Get the recipe for Stir-Fried Sliced Pork With Yellow Chives »

Easy Pan-Roasted Pork Tenderloin With Bourbon-Soaked Figs

[Photograph: J. Kenji López-Alt]

This looks like a fancy Sunday roast but comes together entirely on the stovetop in just half an hour. We start by searing the tenderloin, then build a bourbon-fig sauce and let the meat come to temperature in the pan as the sauce reduces. The final step is to remove the tenderloin and fortify the sauce with butter to turn it into a rich glaze.

Get the recipe for Easy Pan-Roasted Pork Tenderloin With Bourbon-Soaked Figs »

Pork Chops With Apple Cider Pan Sauce

[Photograph: Daniel Gritzer]

Lean tenderloin is best cooked with an initial sear, but a reverse sear works wonderfully for fattier pork chops. It does mean that this recipe takes a little more than an hour, but you will be rewarded with the juiciest pork you have ever eaten (especially if you brine it first). You don’t really need a sauce with pork this tender, but we make a simple one with shallots, thyme, and apple cider anyways.

Get the recipe for Pork Chops With Apple Cider Pan Sauce »

Pork Chops With White Wine and Leek Pan Sauce

[Photograph: Vicky Wasik]

Store-bought chicken stock generally doesn’t make a satisfying pan sauce because it doesn’t have much gelatin. Our usual trick is just to add powdered gelatin, but that’s not the only option. The white wine sauce for these pork chops is made with lots of leeks, which are packed with fiber, and when they cook down they thicken the sauce without any extra gelatin.

Get the recipe for Pork Chops With White Wine and Leek Pan Sauce »

Hearty One-Pot Black-Eyed Pea Stew With Kale and Andouille

[Photograph: J. Kenji López-Alt]

This rib-sticking stew is made with two kinds of pork: Andouille sausage and slab bacon or salt pork. We cook the meat with Cajun trinity of onion, celery, and green bell peppers and add kale and black eyed peas to make a meal that is filling without being overly heavy.

Get the recipe for Hearty One-Pot Black-Eyed Pea Stew With Kale and Andouille »

amzn_assoc_placement = "adunit0"; amzn_assoc_search_bar = "true"; amzn_assoc_search_bar_position = "bottom"; amzn_assoc_tracking_id = "megumi09-20"; amzn_assoc_ad_mode = "search"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_title = "Shop Related Products"; amzn_assoc_default_search_phrase = "cookware"; amzn_assoc_default_category = "All"; amzn_assoc_linkid = "b45319dac495d29e17b5eff312392025"; Source link

[foundtheworl]

New Post has been published on Found The World

New Post has been published on https://foundtheworld.com/top-must-try-thai-foods/

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!

[eathealthylivefree]

Thai Coconut Curry Lentil Soup

This Thai Coconut Curry Lentil Soup has sweet and spicy flavors from coconut milk, sweet potatoes and red curry paste. Lemongrass and kaffir lime leaves add extra fragrance to this delicious, healthy soup. I love Thai food, especially Thai curries. Thai curry is completely different from Indian curries. The base for Thai curries is Thai curry paste, which comes in a variety of colors/mixtures. The most common are red Thai curry, green Thai curry and yellow Thai curry. I find the flavor of Thai curries more complex because it is made many fragrant ingredients, such as lemongrass, Thai red chilies, onion, garlic, coriander, galangal, paprika, kaffir lime leaves, and cumin. This Thai coconut curry lentil soup was one of the first recipes I created for my blog in 2010 when I was craving both Thai coconut curry soup and lentil soup. Perhaps, it’s because I wanted to relive the heady bowl of Thai Coconut Curry Noodle Soup I had for lunch at a local restaurant that rainy cool Spring day. Recently, I made this soup for a friend, and made it even more fragrant by adding some fresh lemongrass and kaffir lime leaves.

There is something warming and completely comforting about Thai curry paste in soups and stews. The same can be said for lentil soup. Thai red curry paste, coconut milk and lentils just seem to go together naturally in this Thai Coconut Curry Lentil soup.

Thai curry paste can be found at Asian grocery stores and in the ethnic aisle in some supermarkets. Thai red curry paste typically contains lemongrass, Thai red chilies, onion, garlic, coriander, galangal, paprika, lime leaves, cumin, and turmeric. This curry paste is quite potent, so most recipes only need a few spoonfuls. I usually freeze any extras in small portions, so I have it on hand.

If you can’t find fresh lemongrass and kaffir lime leaves, feel free to leave them out of the recipe. That’s the way I originally made this soup back in 2010. Be sure to use real coconut milk (the unsweetened kind that comes in a can). It mellows out the spicy curry, and adds a velvety mouth feel.

I hope you find this Thai Coconut Curry Lentil Soup as comforting as I do.

Thai Coconut Curry Lentil Soup

1 tablespoon olive oil

1 cup onion (finely chopped)

1 clove garlic (minced)

1 teaspoon ginger (minced)

1 teaspoon Thai red curry paste (use 2 teaspoons if you like it spicy)

6 cups vegetable broth

1 cup red lentils (picked through for stones, rinsed)

1 medium sweet potato (cut into 1/2" pieces)

1 stalk lemongrass (tender bulb only, smashed with a mallet)

2 kaffir lime leaves

1/4 teaspoon turmeric

1 teaspoon sea salt

1/4 cup coconut milk

fresh kaffir lime leaf slivers or minced cilantro (for garnish, optional)

Heat olive oil in a medium saucepan. Add the onions, ginger and garlic. Cook over medium heat until softened, about 3-4 minutes. Stir in Thai red curry paste, and cook several minutes or until fragrant. Add broth, lentils, sweet potato, lemongrass, kaffir lime leaves and turmeric. Bring to a boil, then reduce heat to medium-low, cover and cook about 20-25 minutes or until lentils and sweet potatoes are soft. Remove lemongrass and kaffir lime leaves. Add salt and stir in coconut milk. Cook five more minutes. Puree if desired. Garnish with fresh cilantro.

I use homemade vegetable stock such as Magic Mineral Broth for this soup because it has extra nutrients in it.

The post Thai Coconut Curry Lentil Soup appeared first on Jeanette's Healthy Living.

from Jeanette's Healthy Living http://ift.tt/2osJjS7