#jiew

[onlyifyoubadd]

why do Earth and Mix have me in a goddamn chokehold?! its been this way since january 29th 2021, and they just wont let up! i cant get over them! i told wifey about the 2 year anniversary of atots and she was like "damn, you've been obsessed with them for 2 years already?" and im like I KNOW! thats dedication huh? hahaha

[jinanreona]

I sold you to a pet store

“...” Just quirks a brow at the breeding difficulty rating. “What the...”

Tagged by: @muraenide​ (thank youuuu x3) Tagging: omg I think most of my moots did this one XD But if you’re seeing this and haven’t done it, then I tag you >:3c

[herbertlangethings]

NEW JIEW - ยาพิษ (ซนซน 40 ปี GMM GRAMMY) [Official MV]

incredible.............more than....................vocals, dresses, choreo, power, and last but not least all the beauties here too, fantastic performance, love it sooo much !!!!!!!!

[najia-cooks]

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

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

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

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

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

Recipe under the cut!

Patreon | Tip jar

Serves 2.

Ingredients:

For the sauce:

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

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

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

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

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

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

For the stir-fry:

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

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

3 large cloves (20g) garlic, chopped

170g pressed tofu

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

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

Cooking oil (ideally soybean or peanut)

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

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

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

For the eggs

¼ cup + 2 Tbsp (60g) white rice flour

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

1 tsp ground turmeric

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

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

Pinch prik bon (optional)

To serve:

Prik bon

2 1/2 cups bean sprouts

3 bunches (25g) garlic chives

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

1/3 cup peanuts, roasted

Additional sugar

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

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

Instructions:

For the eggs:

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

For the noodles:

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

For the tamarind paste:

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

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

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

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

For the sauce:

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

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

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

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

To stir-fry:

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

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

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

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

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

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

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

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

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

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

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

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

[respectthepetty]

I’m late. But obsessed with EarthMix and ONLY just finished Moonlight chicken and look, I will believe anything from these shows. Anything! A body swap, yea I’m game, time travel? Sure thing I’ll buy that.

But at no point. At any point, can they try and convince me that Earth is a 40 year old man. Like. Hunny no.

BUT they can convince me that if you show Mix’s Forehead. His Duality reaches another level.

Thank you for allowing me to ramble on your ask, with not an ask but more of a statement of feelings.

🙃

Anon, fair warning this is going to turn into a

Mama Gogo & Jojo Appreciation Post

I've written it plenty of times, but as a person who is always late, it doesn't matter that you're late as long as you show up. And obviously, you show up for the good stuff!

(I'm unsure about the comment about Mix's forehead. I don't understand it. It is very much my reading comprehension, not you, so I'm gonna moonwalk around it. Sorry.)

EarthMix did give us body swapping in Cupid's Last Wish and Magic of Zero: Zero Supporter, which I think is funny that their Cupid's Last Wish characters basically got a sponsored Our Skyy episode before A Tale of Thousand Stars did.

And I believed them as heartbroken best friends, Batman & Robin, in the New Jiew video.

So if their A Tale of Thousand Stars installment has time travel where the chief isn't playing someone already in his 30s, I would be delighted, but I know we can't get that on top of them looking adorable. We can only be so lucky!

But, like you stated, GMMTV trying to convince me that Earth is 40 when he JUST turned 29?! The audacity!

Especially when these children are older than him!

Off (32), Gun (turning 30 this year), Tul (30), and Max (turning 29 in a month).

That's the magic of film, but @dribs-and-drabbles had an entire post about how we want stories about older queers with older people acting in them! And you know what's shocking?!

THIS IS 40!!!!!!

Nat aka Chopper's dad from Never Let Me Go is 40. If he was good enough to play Chopper's daddy, then he is good enough to play a daddy, you feel me?!

First, I need everyone to watch Mama Gogo where that scene came from because it served nothing but looks every single episode, and it was written AND directed by the Jojo, who also put Nat in Never Let Me Go which he also directed.

If you like Earth, Jojo gave us treats. If you like Mike and Drake, Jojo had you. If you like 40-year-old daddies, Jojo fed you! GO LOOK AT THE POSTER!

And for the ladies who like ladies, THIS IS 42!

Once again, we have Jojo to thank for Sine looking fine in 3 Will Be Free.

So what I'm trying to say is as much as I love director Aof, who is beautiful and amazing, he stays aging up these boys, while Jojo appreciates the variety of actors' ages. Aof had First looking like a divorced dad of two with a mortgage and alimony due, when we all know that 24-year old is a precious baby boy who needs to stay hydrated because he cries so much.

Jojo would never do that! He is giving First a baseball bat and the rest of these 20-year old boys their slut era in Only Friends!

So if you want to see Earth be a 20-year old himbo, Jojo is the answer.

Jojo is always the answer.

[tsuchinokoroyale]

One of my fave things about shopping at smaller grocery stores is passing the vibe check of the aunties at the store. I was at the Thai mini mart and the auntie there clocked my dish based on the ingredients I was buying, except I already had coconut milk at home and was buying coconut cream to make Sangkaya/Thai custard to go with the Khao niew moon/Thai sweet sticky rice I was making for dessert. So she sees my cart and is like

“You’re making gaeng khiew waan/green curry?”

“Yep!”

“That’s not the right kind of coconut milk you need for that dish.”

“Oh! I already have coconut milk at home. I’m also going to make khao niew sangkaya.”

And she raised her eyebrow and looked over my cart again and saw that I was buying pak boong/water spinach and soy sauce and was like “what about the pak boong? Just soy sauce?”

To which I riposted “I already have tao jiew/fermented bean sauce and oyster sauce at home.”

At which point she smiled and nodded and said “you are a good boy” 🥰🥰🥰

[nattaphum]

Mile: ,,, New-Jiew is about to release a new single. They're practicing dance hard. Can you cheer up for them?,,,

The real New Jiew:

AHAHAHAHA

[wanderingcotabussurgetank]

绝音鸟2 by Jiew

[seatawinan]

i'm in need of some recs. and i trust your judgment based on the content you post. outside of what is currently airing (bc i'm probably already watching what's currently airing), what are some of your favorite bls or asian series in general?

help this is like making me choose my favorite child!!, also i'm not the best judge of this ever but i'll try with categories:

all time faves: atots, bad buddy, gaya sa pelikula, theory of love, not me, triage (tw for this), blueming, to my star, ingredients (i swear this isnt just a grocery ad)

these are perfect, just don't watch season 2: i told sunset about you we best love: no. 1 for you to my star (tms2 is good but it's so much pain)

the "classics" (2020 and older ones): he's coming to me, dark blue kiss, my engineer, until we meet again (tw for this too), 3 will be free, gameboys, history 3 trapped, the untamed (this is 50 eps iirc so it's a wild ride )

fave kbls: where your eyes linger, mr heart, you make me dance, light on me, semantic error

fave jbls: cherry magic, kieta hatsukoi

i liked these a lot but they just stumbled in some parts: lovely writer, vice versa, enchante, the eclipse, my tooth your love, the eclipse, love in the air (prapai sky half), cutie pie, kinnporsche, manner of death

gls: gap the series sleep with me

others/shorts new jiew the story, last twilight in phuket, shining in my eyes, อย่างอนดิเพื่อน กูไม่อยากเสียฟอร์มง้อ | BKPP | NADAOxOPPO

non-bls navillera (this is like the only non-bl i'd def recommend but get the tissues ready) dirty laundry (midnight series) the gifted (nervous laughter...., you can also skip the gifted graduation?) friend zone and friend zone 2 the warp effect (i just really ignore alex/new's plot here)

insert disclaimer that i prob forgot a lot of shows 💔 also i havent watched a lot of shows in 2022 bc of work 😔 but have fun! 💖

[piperjdrake]

I made ข้าวมันไก่ (Thai Khao Mun Gai - whole poached chicken with chicken rice and clear soup) today. . The thing I love about this dish is taking the excess skin from the chicken and frying it to extract the oils, the using that to fry aromatics like garlic and spring onions and ginger to add to the rice as it's steaming. The result is a fragrant, rich batch of rice to accompany the gentle flavor of the poached chicken. . I also turn the poaching liquid into a nutritious clear soup with cucumbers (or winter melon when that's available). . The sauce is key to give the whole meal pop. I use dthao jiew... a Thai fermented soy bean sauce, mixed with dark soy sauce, vinegar, Thai chili's, garlic, and ginger. . #homecooking #thaifood #thaigirl #homemade #comfortfood #sickday #chickensoup https://www.instagram.com/p/CpBuN_XJql8/?igshid=NGJjMDIxMWI=

[formeryelpers]

Otus Thai Kitchen & Coffee, 1253 N La Brea Ave, West Hollywood, CA 90038

Love that you can get an authentic Thai breakfast at Otus all day.  The chef is Thai and takes pride in serving authentic Thai street food (appetizers, soups, salads, egg rolls, spring rolls, rice dishes, noodles, curries), including breakfast (roti, jook, crispy pork belly). It’s a nice spot where you can also get quality espresso drinks (they serve Be Bright Coffee), wine, sake, and beer. The produce is sourced from farmer’s markets, organic when possible.

Khao kai jiew rice bowl ($15): Thai style omelet, ground chicken, over rice: The omelette is made by frying beaten eggs seasoned with fish sauce in hot oil. It puffs up a bit and is crispy in bits. It was nicely seasoned and went very well with the steamed white rice, sriracha, and cucumber slices. I would have loved more veggies, shallots, or pickles, but that’s not traditional.

Cold brew coffee ($5): strong and good

The space is stylish and modern. On weekends, they have bottomless mimosas.

Parking is tough in this area.

4.5 out of 5 stars

By Lolia S.

[herbertlangethings]

NEW JIEW - ที่ดีก็ไม่ได้ ที่ได้ก็ไม่ดี [Official MV]

very very good, style and dresses, story and beautiful girls too, and the vocals....................wonderful, love them and their song sooo much !!!!!!!!!!!!!!

[schoenes-thailand]

Die thailändische Botschaft im schweizerischen Bern bat um Hilfe bei der Suche nach einer vermissten Thailänderin

Bern: Die thailändische Botschaft im schweizerischen Bern hat um Hilfe bei der Suche nach einer Thailänderin gebeten, die Ende April den Kontakt zu ihrer Familie verloren hat. Die Botschaft veröffentlichte ihre Anfrage am 21. Mai in einem Facebook-Post und bat um sämtliche Informationen über den Aufenthaltsort von Nuntiwa Sae Jiew, Spitzname „Noon“, die Anfang April mit ihrer ausländischen Freundin in die Schweiz gereist war. Der letzte Kontakt zwischen ihr und ihrer Schwester fand am 27. April statt. Die Botschaft teilte mit, dass Informationen zu der vermissten Frau, die einen schwedischen Pass besitzt, über den Facebook-Messenger-Account der Botschaft oder die Notrufnummer +41 (0) 79 8642674 übermittelt werden können. Ihre Familie hat bei der Polizei Interlaken eine Vermisstenanzeige aufgegeben. Nuntiwas Verschwinden wurde öffentlich, nachdem ihre Schwester über ihren Facebook-Account „Fon‘mama Dumbbell“ um Hilfe bei der Suche nach ihr bat. In ihrem Post erzählte die Schwester, dass Nuntiwa mit ihrem Freund, den sie über eine Bewerbung kennengelernt hatte und erst seit einem Monat kannte, in die Schweiz gereist sei. Quelle: Thai PBS World (dir) Read the full article

[happilynatalieposts]

Playing one of my favorite songs from New Jiew & now I'm sad thinking about them being gone 😔

[mefistofeleswassupidk]

should i keep Jiew as Par Jiew or change it to Auntie Jiew? 🤔

[fypjm]

© JIEW | Do not edit.