#shrimp sambal

[paulpingminho]

[buffetlicious]

Compare this bowl of Pork & Shrimp Dumplings Noodles (水饺面) with the previous purchases. Choo Chiang Roasted Meat Noodle House (珠江烧腊面家) has been sending their dumpling for slimming exercise so they are now flat and flappy looking. The filling is getting lesser and yet the wanton wrapper remained the same size thus you get the excess skin around one side of the dumpling. It is getting so bad that I asked mum to buy this only when I have a craving.

[fattributes]

Indonesian Mie Goreng

[thelcsdaily]

Sambal Goreng Shrimp

This Sambal Goreng is perfect if you enjoy spicy meals! Bold and satisfying without being overpowering is this classic Indonesian dish. Known by many different names, sambal goreng is a class of Indonesian meals that begin with frying sambal in hot oil to create a spice paste known as bumbu. Sambal is a chili condiment that is used throughout Indonesia and comes in hundreds of varieties. The essence of a superb sambal goreng is in the sambal itself, and this particular rendition is aromatic with shallots, ginger, and tamarind, as well as the distinctive spiciness of chiles. When cooked, this meal has an amazing fragrance that I like. It tastes great with a side steam rice.

“The more you know, the better you cook.“ –Alton Brown

[nya-folks]

Today I felt groggy and had cramps, so I slept until the evening.

In the evening, I took my clothes to the dry cleaning shop and then went out to eat Asian food with my husband. All the food was delicious and I wanted to eat more, but I'll save that for another time.

[2057]

[themanhattanfoodproject]

Because Peacock removed the first seven seasons of Top Chef for some reason, my husband surprised me by buying the fourth season--my personal favorite--on Prime so I could download it and watch it wherever/whenever. I saved watching the season for when we’d be flying, and I found myself scribbling notes down in my notebook of cooking projects that the season was inspiring.

One of the more notable episodes was “The Elements,” where the elimination challenge was making a first course for a benefit and the cheftestants were divided into groups by the four elements of fire, air, water, and earth. Team Fire was a hot mess for most of the episode until they finally agreed on a dish and that one won, while Team Earth made a beef carpaccio with rosemary mushrooms that ended up not being nearly seasoned enough. I decided to do a take on the miso-glazed bacon and sambal shrimp that ended up winning as well as a beef tartare with well-seasoned sauteed oyster mushrooms with rosemary and lemon to try to improve the losing dish. It was fun, and I definitely want to make these again to get the recipe just right.

[paulpingminho]

[buffetlicious]

A takeaway bowl of dry style Pork & Shrimp Dumpling Noodles (水饺面) with extra dumplings from Choo Chiang Roasted Meat Noodle House (珠江烧腊面家). I prefer the thin yellow noodles or mee kia with sambal chilli paste added for that spicy kick. Before eating, I will move all the dumplings to the plastic cover of the bowl so I can properly mix the noodles with the brown sauce and chilli paste.

[fattributes]

Spicy Shrimp Salad Stuffed Baked Avocados

[misoplays]

Nasi Goreng

Halo, tombler!

We are finally moving to a new household this time! As hinted a few times before, the sim we are following today is Stella Ito, twin sister of Vienna and daughter of Aria and Kiyoshi Ito. Stella lives in a modern horse ranch in Chestnut Ridge with her husband Kylo, daughter Leia and son Soleil (both of her children has made appearance in previous posts). Her husband is indeed Kylo Ren -- I was playing Journey to Batuu and tried to match-make her with him. Long story short, it was not successful and I ended up just downloading a handsome Kylo Ren (based on the actor Adam Driver) from the gallery. I try not to think that Stella's babies are technically Adam Driver's simchildren so maybe I shouldn't make you think of it that way either. Anyway. Stella studied education in college and is a college professor, but lately I just made her do the bare minimum at work and focused on her side-gig as a nectar maker instead (the said side-gig earned her family $200,000 already, so...). She has a designated space for making nectars and growing necessary exotic plants in her home, too.

The recipe we are trying today comes from the country of Indonesia, but is also commonly found in other countries on the Malay archipelago. Nasi goreng (literal meaning: fried rice) is a popular dish enjoyed nation-wide, from a tin plate at a street-food stall, or on a fine china plate in five-star hotels. The recipe we're making today is made by @icemunmun-spicy-scalpel (you can download the recipe here). Please be aware that you would also need Custom Food Interactions for the recipe to appear in your game. Instead of a special object and thanks to the script mod, this mod allows you to create custom recipes by clicking on your regular fridge (just like making base-game food). Now, shall we begin?

Regular Saturday morning in the Ren household is everyone gathering on the kitchen, whether helping in cooking or just doing their own thing. By "their own thing", this week they're addicted to stitching. Yes, that is a Brat t-shirt Leia is wearing.

Prepping the protein and the vegetables for the dish. Authentic Indonesian recipe don't usually includes onion, but garlic and shallot are usually the base for many Indonesian recipes.

Since the recipe has spread and evolved during years and years of traveling in-between cultures, I don't think there's strictly any ingredient that made it a 'nasi goreng' -- each and every ingredient can be substituted and alternated with other ingredient depending on the cook's taste buds. But as a Javanese person (who tends to have a preference for sweeter food), the three elements essential for a nasi goreng for me are: kecap manis, or the Indonesian sweet soy sauce; terasi or shrimp paste, and a day-old rice or refrigerated rice that has less moisture.

I love this shot of the family just existing together.

First part of the frying is pan-frying each ingredients by itself, usually it includes the eggs, the protein, and the vegetable.

The use of pan here is sacrilegious (as Uncle Roger would say "Haiyah!") but I understand the limitations of animations. After each ingredient is pan-fried, starts by adding oil, chopped shallots, chopped garlic, and terasi in another pan -- ideally a wok, and sauté until aromatic. Combine the ingredients you had pan-fried previously, and add kecap manis and sambal. Cook together until the rice is nicely coated and every grain is separated.

I have to give my regards for @icemunmun-spicy-scalpel (the cc creator) for doing an amazing work with this recipe because the condiments looks very well-researched! As displayed in the dish above, nasi goreng is commonly served with acar or Indonesian pickled cucumber, kerupuk or crackers (commonly prawn crackers), sunny side-up eggs, and what I assume look like perkedel or mashed potato fritters.

The family enjoying nasi goreng together. If you remember Vienna's monochromatic kitchen and dining area, and you see Stella's house, you understand why I had a whiplash, right?

Also, the dining table has a window that gives unique sunlight that I definitely needs to show in this photo below. We'll still be cooking another Southeast Asian food on the next post, but for now, dag dag!

P.S. History of nasi goreng is taken from this Wikipedia page, while detailed recipe are based on my own experience.

[audereestfuckery]

Thank you @a-ginger-from for the tag!!

Last song i listened to:

Favorite color: grey

Currently watching: Monarch Industry (chinese drama)

I usually get bored and drop off tv shows, but I keep coming back to this one. The fact that I'd quite happily watch Zhang Ziyi watch paint dry probably helps?

I've also been watching old episodes of Would I Lie to You? to fall asleep.

Last movie I watched: I just watched Bridget Jones's Diary for the first time, it was way funnier than I expected! Before that I was on a hot streak of Tsai Ming-liang rewatches because I was sad and he's my very favorite.

Currently reading: The Long Crisis: New York City and the Path to Neoliberalism by Benjamin Holtzman

I really like reading local policy history, but this one is kind of a shallow skim where I was hoping for deeper dive. Speeding through so I can move on to something else.

Sweet/ savory/ spicy: spicy! A savory meal usually doesn't feel properly seasoned without some heat to me?

Last thing I googled: "Prisma optimistic concurrency control"

Currently obsessed with: fuyu persimmons and this shrimp sambal chili crunch

Currently working on: Navigating a new job, picking back up some short stories I abandoned in unemployment depression, and burrowing back into my pile of garbage on <specific motif> in 12th century christian mystical texts.

Tagging @lanehutsons @whitehartlane @sonnyafternoon @spursdontplaybasketball @coldpintglass

[fuckkbrunch]

Shrimp were on sale at work, and I had almost all these ingredients collected already. Was procrastinating it though, because first, you have to make the laksa paste yourself.

Here we go.

A lot of work. Those spices need to be roasted and ground. The nuts need to be roasted, then chop everything else and throw it all into a mixing bowl. Still surprised that I found actual fresh galangal at the tiny Asian market and didn't have to settle for ginger.

My new stainless steel bowl was being trippy, it's still so shiny.

Throw it into a frying pan with a big glug of oil and babysit it for an hour, stirring very frequently. I needed tamarind pulp for this recipe but could only find fresh whole tamarind that I had to peel and soak and seed myself. Such a fucking pain in the ass to do that process yourself, so try to avoid it. It tacked on another 45 minutes to this already time heavy recipe.

At least it slid around in my cast iron nicely, barely sticking, easily scraped off if it begun to stick. Add the tamarind and sugar to cook for another twenty. I may have forgotten to stir it near the end and things got a little caramelized, but it turned out very nicely. This was only a half recipe, by the way. Total makes TEN CUPS of paste. Tony is insane.

Half of one of these little jars is enough paste for two servings of laksa. He says the longer the paste sits in the fridge, the better it gets, so I may update this post.

On to the laksa itself. Peel and clean 4 shrimp per person. Keep the heads and shells aside, you need to boil them later.

Mix some soy sauce and eggs while you poach a bone-in chicken breast ( chicken not pictured). When the chicken is done, set it aside to shred later. Boil the shrimp shells in the remaining chicken stock, and cook your egg omelette while you wait.

I've never made an egg omelette this satisfying. It didn't stick AT ALL. No butter or anything.

Get your noodles soaked and all your accoutrements together, because once you strain the shrimp shells out, it's go time. Poach your shrimp for thirty seconds in your soup, then remove them and add a big glug of coconut milk. Arrange your noodles and toppings in a bowl and ladle the broth over top.

I had to find a special shrimp and chili condiment called "sambal belacan" (sp?), but I couldn't find anything with that name at the market. I did find something called "satay" that has shrimp and chili as the main ingredients, and it was on the shelf near the store bought laksa paste, so that's what I went with. The spice level was nice, and the noodles were perfect, but the broth was missing something. It was good! But definitely missing something umami.

| Kuching Style Laksa & Sarawak Laksa Paste |

Taste is a 3 out of 5. I expected more.

Difficulty is a 4 out of 5. Prep heavy, with multiple cooking techniques.

Time was about 3 and a half hours, which includes the time it took to make the paste.

I already tweaked this soup by adding more coconut milk, more of the shrimp satay condiment, and more salt. Maybe I just got the proportions a little off for my laksa paste versus the chicken stock. Will definitely be making this again, since I still have so much damn paste to use.

[2057]

[thebleedingwoodland]

Ayam Goreng Kremes

Whole fried chicken with Kremesan (a crunchy condiment) ... The kremesan is an additional or complementary menu made from flour fried crispy) and sambal

2. Nasi Bakar Cakalang Pete Sambal Matah

"Grilled rice" with Cakalang fish (Skipjack Tuna fish) and pete (bitter bean or twisted cluster bean in English) and sambal matah (Balinese onion sambal)

3. Soto Mie Bogor

Noodles soup from Bogor, West Java, Indonesia, served with beef and emping (melinjo chip).

4. Bakmi Ayam & Teh Tawar

Chinese Indonesian noodles with minced chicken toppings & unsweetened tea

5. Nasi Bakar Ayam

"Grilled rice" with shredded chicken meat and sambal.

6. Indomie Rasa Rawon Pedas Mercon

Indomie with spicy rawon flavor. Rawon is beef soup cuisine from East Java.

7. Soto Betawi

Hearty beef soup from Jakarta consisting of chunks of meat and offal that are slowly simmered in a coconut milk broth, which is usually enriched with various spices such as lemongrass, turmeric, galangal, kefir lime leaves, and coriander.

8. Ubi Goreng, Aneka Kue Basah : Kue Bugis Suji Pandan, Kue Lapis, Cantik Manis

Ubi Goreng = Fried sweet potato. Aneka Kue Basah = assorted Indonesian wet cakes. The wet cakes are made from rice flour.

Kue Bugis Suji Pandan is wrapped in banana leaves. It is traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. Made from sticky rice flour which is given a natural green color from pandan or suji leaves.

Kue Lapis consists of two layers of color, which is what gives this cake its name. This cake is made from rice flour, tapioca flour, coconut milk, granulated sugar, salt and coloring. This cake is steamed each layer before the layer on top is added.

Cantik Manis has white colour and has glutinous fillings inside. It is traditional snack mixture of hunkue flour, pearl sago, and coconut milk.

9. Aneka gorengan di etalase: Otek-Otek, Martabak Telor, Bakwan, Ubi Goreng, Nanas Goreng, Pisang Goreng Madu

Assorted fried foods in display case: Otek-Otek (fried shrimp) Martabak Telor ( Indonesian thick folded crepe made from eggs), Bakwan is batter (Wheat flour, egg, water), vegetables (shredded cabbage, carrots, beansprouts, corn, scallions), Ubi Goreng (Fried Sweet Potato), Nanas Goreng (Fried Pineapple), Pisang Goreng Madu (Fried Banana with Honey)

10. Oleh-oleh dari Jakarta, Jawa, Bali, kue basah

Food gifts from Jakarta, Java, Bali, wet cakes

I don't need drugs and I do not smoke in real life. Delicious food in my own country is enough as stress reliever.

[ruvviks]

What's something yummy you've cooked recently?! I'm out of ideas for dinner and looking for more!

HIII i've been cooking a lot of things lately yeas :^) here's some easy recipes i love a lot!!

chicken and rice

very basic and versatile recipe that you can't go wrong with :D i like making a little marinade for the chicken (diced chicken thighs or breasts, chicken breasts are easier to work with if you don't make chicken often), then cooking them until golden brown in a pan in some oil on medium-high. remove from the pan and use the same oil for some garlic (1 min), add in onion (4 mins) and bell pepper (2-3 mins) while on medium, add some more of the marinade you used and stir, then add the chicken back in and simmer on low for 1-3 mins

cook some rice in the meantime (use a rice cooker or microwave rice or boil some water, add a cube of vegetable stock and some salt, add rice in the pan, bring back to a boil then boil on low for 10 mins, drain instantly and stir regularly to keep it loose from the pot) then put the rice in a bowl with your chicken and veggies on top and some sesame seeds et voila, done :^) you can add more veggies if you'd like! i personally like adding some broccoli before tossing in the bell pepper

here's some of my favorite marinades, i don't really do precise measurements because i add it on vibes but the first ingredient is the one you add the most of!

olive oil, balsamic vinegar, red wine vinegar, brown sugar, lemon juice, italian herbs, salt and pepper to taste

soy sauce, honey, rice vinegar, lemon juice, chili flakes, salt and pepper to taste, optional sambal if you have any

chili sauce, soy sauce, honey, paprika, salt and pepper to taste

barbecue sauce, ketchup, soy sauce, chili powder, salt and pepper to taste, optional hot sauce

olive oil, honey, garlic, balsamic vinegar, oregano, salt and pepper to taste

when adding a mix of any of these as sauce to your veggies and chicken and you feel it's not thick enough for a sauce, you can add some cornstarch or flour to thicken it :)

butter shrimp

this recipe is very very good and i love it. so so much. i highly recommend using gouda instead of parmesan because it just tastes better in my honest opinion but then again that may just be because i'm dutch LMAO

you can eat it with pasta but i don't like pasta so i usually have it with bread instead! you can make some garlic bread or get some flatbread or pitas to go with it :D

greek chicken

cook some diced chicken on medium-high seasoned with honey, salt and pepper until golden; 1-2 chicken breasts/thighs should be enough

use the same pan for the veggies; 3-5 cloves of garlic, 1 onion and a generous sprinkle of oregano, cook for 3 mins on medium-high

add 100-200g of baby spinach (depending on how hungry you are and if you want leftovers), 100-200g cherry tomatoes (halved) and optional some mixed olives (as many as your heart desires), toss for 1-2 mins

add anywhere between 500 and 750g of tomato sauce (you can also use passata but that will make it a lot more sour!) 2 teaspoons of white sugar and salt and pepper to taste, bring it to a simmer and cook for 5 mins stirring occasionally

stir in a generous amount of greek yogurt and diced feta (as much or as little as your heart desires), put the chicken back in and cook for 1-2 mins then turn off the heat

serve with pitas or flatbread

udon shrimp stir fry

cook a pack of shrimp seasoned with some salt and pepper and a dash of soy sauce, remove from pan and set aside

cook mixed veggies (stir fry veggies of any kind) in the same pan following the instructions on the packaging

add teriyaki sauce and udon noodles, stir to combine and cook for 3-5 mins on medium

add shrimp back in the pan and heat them through for another 1-2 mins on medium-low

dutch pancakes

mix together 300g flour, a generous pinch of salt, 2 eggs, 500ml milk, some vanilla extract and some cinnamon (you can do this with an electric mixer or by hand, either works, just try to get all the flour lumps outta there)

heat some butter in a pan on medium and use a soup spoon to pour the batter in; if you're wanting bacon pancakes: instead of heating butter, put two strips of thin bacon in the pan and wait for them to start curling up a bit, then pour the batter on top

when the pancake is mostly solid on top (you'll be able to see the edges dry first and then slowly move toward the center, you'll want to flip when the center is still a bit moist but not active liquid anymore) flip it and cook for another 1-2 mins

repeat until you're out of batter :) these amounts should get you about 8 pancakes depending on how big you make them

potato salad

boil some water, season generously with salt, add baby potatoes and cook for 15-20 mins until you can easily stick a fork in them

in the meantime, cook diced bacon in a pan with onion and some garlic until the bacon is crispy, take out of the pan and set aside

use that same pan to make a little sauce out of apple cider vinegar, brown sugar, dijon mustard, honey and salt and pepper and simmer for 1 min

cut the drained and cooled baby potatoes in half and put them in a bowl, pour the sauce over it and toss to coat then add bacon and onion

add some parsley and chives and toss

optionally serve with pork chops: season generously with salt and pepper on both sides then put in a pan with some oil, get them golden brown on both sides, remove from pan, add some soy sauce and a generous amount of honey and some garlic in the pan and let it simmer for 1 min then add the pork chops back in on high and turn them a few times to properly coat them in the sauce

shrimp wraps

find some pre-seasoned shrimp (either chili or garlic flavor, both work, garlic will result in milder heat levels) and cook them following packaging instructions, remove from pan and set aside

use the same pan for 1 onion, 2 bell peppers and 1 diced jalapeno pepper (remove seeds if you want it less spicy)

mix in some chili sauce, lemon juice and honey; season with salt and pepper to taste

put shrimp back in the mix

serve in tortilla wraps

those recipes should be fairly easy to follow and mostly use the same kind of ingredients so you can buy a whole bag of bell peppers and use them for several different things :D also highly recommend investing in a veggie cutter to save yourself energy and time if you have little to spare, i personally cut everything myself but i totally understand others might not have the spoons for that

as for all the sauces and stuff, you really just gotta practice to gain confidence in making it because there's no way i can explain measurements to you SHGJFDHGFD i just do whatever nowadays. don't be afraid to season things generously and as a general rule go easy on the vinegar specifically because that can most easily ruin the taste of something, keep smelling stuff to see if the sauce you're making is balanced or not!

if you have any leftovers, you can put those in a tupperware box of any kind and store them safely in the fridge! don't forget to eat it within the next couple of days or you'll have to throw it out, reheat it in a pan and make sure that the meat you put in is heated through well! as for the pancakes, you can put those on a plate and wrap in foil and leave them in the fridge for a few days as well, you can also eat those cold if you like :D