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Items tagged with: food
Me at an Asian restaurant: everything extra extra proper normal extra spicy motherland spicy give it to me
The next table: absolutely nothing spicy
I hope they don’t mix up our food. I will be very angry, but they may be dead
The Vietnamese auntie at the spot I’ve been going to for five years just told me she just figured out I’m not actually Vietnamese. My pronunciation for food words was so on point, yet I didn’t understand her between food words. She thought I was just born in America.
Lol
I can speak *any tonal Asian language expertly* including the ones I don’t actually speak. I can make *all* the sounds if I hear it just once.
I'm #ActuallyAutistic and I know food preparation is difficult for many folks in the community.
But learning to feed yourself is a skill that has cascading effects (I get severely depressed if I don't feed myself food I like). Not to mention, not everyone has the $$ for takeout
I've been sending this 'sad bastards cookbook' to everyone https://archive.org/details/sad-bastards-last
It focuses on 'boil water and eat' and 'ingredients that don't go bad'
#Food #Cooking #ADHD #ActuallyAutistic
The Sad Bastard Cookbook: Food You Can Make So You Don't Die : Zilla Novikov & Rachel A. Rosen : Free Download, Borrow, and Streaming : Internet Archive
A practical cookbook for those with depression. Written by Zilla Novikov & Rachel A. Rosen. Illustrated by Marten Norr. Originally available for free...Internet Archive
I don’t know who spread the rumor in the west that rice cookers are simply ‘unnecessary single use gadgets for foodies who eat a lot of rice’, I think of them more as ‘versatile device for depressed people with no (emotional, not literal) spoons’
Put rice (don’t even need to wash it), water, place vegetables, meat, tofu, eggs. Add soy sauce. Close the lid. Walk away.
And if you get a nice one: cook rice and eat off the cooker even 3 days later.
Even the cheap ones are so handy.
#Food
Pamelia Chia writes a column on something that I find hard to describe to people in other parts of the world:
"Eating out thus became woven into Singapore’s food culture and customs, while remaining a luxury in other countries.
To this day, so affordable are hawker meals that it is often more expensive to cook unless done regularly and for a large family."
It's so hard to fathom if you have always lived with the opposite reality, but it is totally true
#Food
Commentary: Why aren’t Singaporeans cooking at home anymore?
Cooking is not only difficult for time-poor people in Singapore, but also more expensive unless done regularly and for a large family, says cookbook author Pamelia Chia.Pamelia Chia (CNA)
I’ve lived most of my life thinking I don’t love bread, but I simply do not love: factory made bread, and Californian bread (Tartine-style too sour too tangy bread makes me really angry)
My baking experiments this past year have helped a lot. My relationship is bread has better now
Also learning about flatbreads in Middle East, India and China
#Food
finally wrote up my singapore food list because i am tired of repeating myself for everyone hehe
My first two years in the U.S., I put myself through an intensive self-directed boot camp to learn to cook the way I like to eat. It was my first time living semi-permanently outside of Southeast Asia, which meant all the ways I knew how to eat were over (‘yell out of the window and get delicious street food’). At first it started with learning to cook the things I missed.
I want to write a post about the unexpected things you can make noodles with. Like some HK wanton noodles are made with scallop roe. There’s a bunch of spinach noodles that are pretty common. And there’s even noodles made of fish! Stuff that was pretty normal / everyday food that I didn’t really think about until I left Asia
#Food
Which Southeast Asian country grows the most delicious mangoes?
#Polls #Fruits #TootSEA #ASEAN #Mango #Philippines #Indonesia #Food #Asian #Dessert #Survey #Asia #Poll #TropicalFruit
- Indonesia (22%, 4 votes)
- Thailand (11%, 2 votes)
- Philippines (66%, 12 votes)
- Vietnam (0%, 0 votes)
I got to spend time last year in the 13th arrondissement in Paris. I was really surprised that almost everyone on the street, as in conversations around me, discussions between young people, the language used at shops and restaurants, was not French or Cantonese or Vietnamese, but Teochew: my native language.
Turns out it’s a large Vietnamese and Khmer Teochew stronghold: and Teochew is alive and well. It’s also a bánh mì hotspot:
https://lefooding.com/en/la-creme-de-la-creme/a-la-recherche-des-meilleurs-banh-mi-tradis-de-paris
In pursuit of the best traditional bánh mì sandwiches in Paris
At Le Fooding, every expedition to the 13th arrondissement of Paris is cause for celebration, one that is always accompanied by an epicurean ritual: window gazing at the legendary restaurant Thieng Heng.Lefooding
Yut Kee @ KL for #MakanApaToday
Usually their roast pork is sold out by the time we arrive, but today is our lucky day.
Also great: hainanese chicken chop, beef noodles (which goes great with their fiery sambal), roti babi (not pictured)
#MalaysianFood #Food
Melissa De Silva has a cool video on CNA tracing her Kristang (Portuguese / Malaccan Eurasian) roots through food.
‘Eurasian’ in a Malaysian and Singaporean context is approximately similar to the idea of say, ‘Anglo-Indian’: not just a recent generational mix but centuries of it, with their own distinct cultures and languages and food
#Food #TootSea #Singapore #Malaysia
Curry Devil: Tracing My Eurasian Heritage Across Asia With Our Most Iconic Dish | My Debal Diaries
Singaporean author Melissa De Silva goes to Malacca and Goa, where her ancestors hail from, to discover more about the roots of Eurasian culture and identity...YouTube
Just three plant species, wheat, maize and rice, account for 60% of all food eaten globally. Crop science expert, Prof Tafadzwanashe Mabhaudhi, argues that many of Africa’s 30,000 edible plants must be revived.
#Food #Farming #Agriculture #Crops #Africa #Wheat #Rice #Maize #PlantScience
60% of Africa's food is based on wheat, rice and maize – the continent's crop treasure trove is being neglected
https://theconversation.com/60-of-africas-food-is-based-on-wheat-rice-and-maize-the-continents-crop-treasure-trove-is-being-neglected-220543
60% of Africa's food is based on wheat, rice and maize – the continent's crop treasure trove is being neglected
Just three plant species – wheat, maize and rice – account for 60% of all food eaten globally. A crop science expert argues that many of Africa’s 30,000 edible plants must be revived.The Conversation
One of the phrases that’s been popular in China this year according to this article: https://www.sixthtone.com/news/1014370
For more context, people in China have been assembling plain white bread sandwiches to try to understand how we live in this part of the world, and they are posting through it (the idea of eating anything cold or raw, especially a vegetable, is seen as especially disgusting in the Chinese world, with some exceptions)
#Food #China #Language #Chinese #Mandarin
‘Lunch of suffering’: plain ‘white people food’ goes viral in China
Social media platforms inundated with users amused and bemused by raw vegetables and cold sandwichesRafqa Touma (The Guardian)
We finally tried out Memorie. It’s rather pricey but surpassed our expectations by a lot! What we ordered: devil’s curry, mushroom omelette and fern fiddleheads with sambal. The chain specializes in Kristang/Serani cuisine (Kristang people are eurasians in Malaysia who descended from interracial marriage between Portuguese colonizers and maritime Southeast Asian locals).
#MakanApaToday #MalaysianFood #food
Excellent story covering some of the food politics in Indian universities https://www.theswaddle.com/hungry-for-education
(Vegetarian fascists are trying to make it hard for other students to eat, again)
Hungry For Education
Why are the country’s “best” universities the most anxious about food?www.theswaddle.com
Good instant ramen rivals fancy ramen restaurants in the U.S.: it’s not rocket science, you can already buy the instant noodle version of top rated ramen restaurants in Tokyo!
Sun Noodles, which makes the noodles for most top U.S. ramen restaurants, has these excellent packets like this very good tsukemen I’m having: https://www.sayweee.com/en/product/Sun-Noodle-Tsukemen-Seafood-Tonkotsu-Dipping-Ramen--Frozen--1-Serving-/31682?referral_id=4972487&lang=en&utm_source=copyLink
Learn to make chashu and a ramen egg and no more spending $30 at a not so good fancy restaurant (there aren’t many in SF that I rate highly)
Sun Noodle Tsukemen Seafood Tonkotsu Dipping Ramen, Frozen (1 Serving) 243 g
Top choice for Asian groceries.www.sayweee.com
I like this recipe - a dal paste filling for cabbage rolls that are steamed, then sliced, then fried. This method of steaming then frying is very common in #IndianFood (particularly snacks), and also very delicious.
https://www.bawarchi.com/recipe/cabbage-paruppu-curry-oesaCUfagihai.html
#SabitaRadhakrishna in her book #Annapurni, has a similar recipe, but she makes a ground lentil mixture (chana dal, toor dal and urad dal), and mixes in cabbage, onions, chillies and coriander, After steaming, it is cut into squares and fried for snacks, or the unfried squares can be used in any vegetable curry.
New street food in China: noodles topped with mashed potatoes, probably inspired by another Chongqing potato noodle dish
Spicy Noodles in Mashed Potatoes Sauce (New Street Food in China)
Mashed potato noodles, 土豆泥拌面!0:00 - Wait, what?1:16 - The Mashed Potatoes2:00 - The Youmian, Oil Noodles3:11 - Overview of other components3:58 - The Geng5:1...YouTube
I've been browsing #MeenakshiAmmal's first book again tonight. It is an extended tutorial on Tamil food. You surely learn how to make sambar when you cook 10 different ones in a row, then kuzhambus, then Moar kuzhambus, then ..... and so it goes. I spent time cooking a couple of hundred recipes from this book and am not yet finished. I must get back to it.
Here you go: Pulse Balls Moar Kuzhambu. The balls are made with soaked and ground toor dal and spices, made into balls and steamed. Then simmered in the buttermilk spice stew.
#food #indianFood #vegetarian #EggFree
Excited to order the ramen from this shop on Weee (they have a lot of external vendors from Japan, Korea and China now and you can buy specialized things from them.. like tea shops in Beijing, and like this Ramen Kingdom shop)
https://www.sayweee.com/mkpl/vendor/7540?lang=en&tab=explore&referral_id=4972487&utm_source=copyLink
Weee! | America’s largest online Asian supermarket
Weee! | America’s largest online Asian supermarket, Chinese Online Supermarket, online supermarket, Asian supermarket, online shopping, Asian groceries, Chinese Supermarket, Japanese Supermarket, Korea Supermarket, Vietnamese supermarket, Spanish sup…www.sayweee.com
My friend from Japan bought me a box of instant noodles created in collaboration with four famous ramen shops there. I picked ‘Hakodate shio’ as I have not found good shio ramen where I live. It was delicious.
Probably better than restaurant ramens in many cities. Many famous ramen chefs in Japan have branched out into offering their kits abroad, so I will be on a lookout for them.
This is the best frozen har gow. It tastes better than many lower end takeout dimsum spots in San Francisco. Just steam or microwave it yourself at home.
I know this because I’ve eaten many bad frozen har gows before finding this one!
#Food #Cooking #Chinese #Dimsum #BAE #BayAreaEats
Here’s my list of lazy food that tastes good (I cannot stand most American convenience foods)
