#THAI marinade

[sissters-band]

Recipe for Thai Beef For flavorful Thai beef, marinate flank steak in a mixture of coriander seed, lime juice, and soy sauce. 2 tablespoons coriander seeds coarsely cracked, 1/4 cup soy sauce, 1 pinch ground ginger, 1 tablespoon lime juice, 1/2 cup firmly packed dark brown sugar, 1.5 pounds flank steak, 2 cloves garlic minced

#cuisine #red pepper slices #thai beef #marinade #lime juice #coriander seed #meats

[dokyeomini]

what i ate today 🩷🩷🩷🩷

#the summer rolls were my absolute faves #they had some pea and coriander cream piped on top #and salmon inside #with carrots cucumber thai basil and coriander #and marinade ofc #and a fish skin chip on top #so fucking delicious #the salmon tartare on the shrimp chip was also gold #amd I really liked the tiladito too

[katup-udara]

Recipe for Thai Chicken Thigh Bake

Sriracha, soy sauce, peanut butter, and hoisin combine to create a Thai-inspired marinade that bakes chicken thighs to sweet, spicy, juicy perfection.

#thai #foil wrapper #chicken thighs #soy sauce #chicken thigh bake #marinade

[beardsleyjones]

Thai Beef For flavorful Thai beef, marinate flank steak in a mixture of coriander seed, lime juice, and soy sauce.

#lime juice #thai beef #flank steak #marinade #meats #soy sauce #flavors

[nashbutler]

Asian - Thai Chicken Thigh Bake Chicken thighs bake to sweet, spicy, juicy perfection in a Thai-inspired marinade that melds sriracha, soy sauce, peanut butter, and hoisin.

#chicken thigh bake recipe #chicken thigh bake #peanut butter #thai #marinade #soy sauce

[turnerolsen]

Thai Chicken A strong soy-ginger marinade with lots of garlic and pepper marinates and cooks the chicken. The aromatic beverage is given a final Thai touch by the addition of peanut butter.

#ingredients #soy-ginger marinade #bowl #tasting food #ginger #thai chicken #sesame oil

[bohobearsboutique]

Thai Chicken Thigh Bake Sriracha, soy sauce, peanut butter, and hoisin combine to create a Thai-inspired marinade that bakes chicken thighs to sweet, spicy, juicy perfection.

#hoisin #marinade #thai #peanut butter #chicken thigh bake recipe #chicken thigh bake

[supportdanneelackles]

Thai Barbeque Marinade - Sauces and Condiments This Thai marinade is fantastic for marinating chicken, pork, or beef.

#barbeque marinade #recipe #side dish #marinade #chicken #thai #most

[avionos]

Peanuty Heaven (marinade) — Thai style

Came about as a random creation by mixing around things in the kitchen. But it was a total winner. Super easy as well to get going.

Lots of peanuts peanuts

Splash of dark soy

Large splash of Fish Sauce

Lime juice

Garlic and ginger (ideally also Galangal)

Oil (to help blend)

Chilli (oh yeah!!) 🌶️

Blend it all together. Leave the peanuts a bit chunky. And that’s your marinade for your fish or chicken.

Stick it in the oven (air fryer?) for 20 minutes and throw in some sliced onions and celery towards the end for crunchyness.

We had it with some plain steamed jasmine rice. Done.

🥜

Pro tip:

It’s all about that peanut in the marinade with the salty hit from the Fish Sauce

#thai #homecooking #marinade #peanuts

[sgiandubh]

For very grumpy people: Baby the Dog's Thai Honey Glazed Wings

What are you usually cooking after a very long day of packing, sorting, cursing, procrastinating and sulking? Especially when you need to pull out something (relatively) quick and (extremely) comforting?

This evening, Baby the Dog and I whipped up a batch of our not so secret Thai Honey Glazed Wings. You'll find approximations of this very basic Asian recipe all over the Internet, and with a little more time (and fresh ginger) on my hands I would have certainly made Braised Coca-Cola Wings (Kele Jichi), one of the finest Chinese contributions to humanity. But, it is what it is and the reason these are named after Baby the Dog' is this pic. Taken when he was still a Godzilla Terminator Puppy, bribed with some Frosties to let me cook in peace:

For a 10 wings batch you will need:

4 Tablespoons/60 grams thick honey, 2 to 3 Tablespoons/30 to 45 grams Sriracha (mandatory), the juice of 1 lemon (can be replaced by a lime, which is what I always do), 4 Tablespoons/60 gr dark soy sauce, 1 Tablespoon/15 grams น้ำพริกเผา (naam priik pla) which is often translated as chili jam (but it's not really true) and which I always replace by sweet chili sauce (whatever brand does the trick). Optional: sesame seeds, to play it cool.

Preheat your oven at 200 C (approx 400 F/gas mark 6). If you feel fancy or are serving these to people, you can separate the flats and drumettes - it also tastes much better and is easier to maneuver.

In a bowl, add and mix all the ingredients for the marinade in the same order I wrote them down. Only mix with a wooden spoon, until you feel no resistance from the thick honey.

Add in and rub vigorously the wings, cover with saran wrap and leave be for at least 10 to 30 minutes. You can torture yourself and place them in the fridge overnight, but it does nothing for the final taste. So, nope. This is a very satisfying quick fix, let it remain so.

Line with parchment paper a 13x8 baking pan, add the wings one by one, bake for 20 to 25 minutes, until golden brown. Halfway through it, pour the rest of the marinade on the wings. Take out, pour all the reduced sauce still in the pan over it and mix (if necessary), sprinkle some sesame seeds on top and pretend it's takeaway. Let cool for five minutes (will it last? nope). Sinfully delicious hot or cold.

This is a very, very easy and effective ego fix for grumpy days. Mark me. You're welcome.

#cookery

[antimonyandthyme]

martian; retirement (as told by oscar)

They do a massive barbecue at the end of Seb’s visit. Mark’s steaks have been soaking in some special homemade marinade for precisely six hours. He’s got enough potatoes to feed a farm.

He forgets the salad.

“You forgot the salad,” Seb says. He sounds absolutely delighted. He’s sounded this way ever since Mark picked him up at the airport. But even more so at the moment. “All that talk about this being the best meal I’ll get this side of town, and you forgot the salad.”

“He’ll never let me live this down,” Mark says.

“I won’t,” Seb confirms.

Oscar owes it to Mark to help, just a little bit. “Isn’t there a Woolworths just around the corner?”

Mark’s face does something very funny. It takes a moment for Oscar to realize Mark’s sulking, like he’s genuinely upset he has to get salad from a store. Like it’s not going to be good for Seb or something. As if Mark could put a burnt steak in front of Seb, and Seb wouldn’t eat as if his life depended on it. How do you go from crashing into each other to this?

Seb checks Mark in the hip, and pries the tongs out of Mark’s unwilling hand. Oscar watches as their fingers tangle, not so briefly, before they separate. “I won’t let the meat burn, I promise.”

Mark sighs, and goes to grab the car keys.

“Do me a favour,” Seb says, “accompany him for me, will you? Don’t let him get lost at the salad bar.”

“Do my best,” Oscar says. Something in Seb’s tone makes Oscar look. Really look. At Mark standing in front of the chilled chafing dishes containing coleslaw and mixed greens.

At Mark staring right past, lost in thought.

Oscar reaches for a takeout container, and ladles a heap of Caesar salad in. Decides to get a little fancy and scatter some goat cheese atop. He clears his throat, and Mark nearly jumps.

“I’ve had this before,” Oscar tries. He’s gunning for it blind here. “Totally decent salad. I’m sure Seb wouldn’t mind.”

Mark lets out a small chuff of laughter. “You could give him a slice of toast and he’d thank you for it.”

“Okay,” Oscar says. He clicks the tongs in his hand for something to do. Ting ting. Then he reaches for another takeout container, and spoons the Thai salad in. The more the merrier, Seb would agree. “So why—?”

“I keep trying to convince myself this wouldn’t be the last I see of him for awhile.”

“It won’t,” Oscar protests. “He’s retired now. He has more time.”

“For his bees, and the sailing, and the exploring, and the whatever that comes after retirement. So what should I say? Stay here instead?”

There isn’t an answer for that. Oscar can’t pretend he’s ever wanted that of someone. Maybe someday. Maybe never. Seb and Mark don’t seem to be enjoying it. The wanting that of someone.

The containers are getting ridiculously full. Mark doesn’t reach for them yet. So, delicately, Oscar sprinkles a layer of sesame seeds on top.

“We’ve been apart so often,” Mark says, unprompted. “We’ve had our own schedules most of our lives, and this isn’t any different. I know I’m being silly.”

“You’re not,” Oscar says. It doesn’t feel strange, saying that to someone he looks up to in every which way possible. Someone in charge of his future. He wants that devastation wiped off Mark’s face. “I’ve seen how you look at each other.”

It’s how Mark’s gaze is turned upwards whenever Seb’s telling a story, like a plant searching out the light. It’s how Seb’s eyes dance across everyone in the room before landing on Mark. Floating away, then settling back. Floating away, then settling back again. It’s never grandiose declarations like, Stay here with me forever. It’s the drifting, through landscape after landscape, and the returning each and every time.

“Maybe,” Oscar says, “if you asked.”

“If I asked, he would.”

Which is why Mark will never. Oscar knows that much about love, at least. Something about letting go. He snaps the lids of the containers shut. Mark trails after him, and only shakes out of his stupor when Oscar tries to pay for the salads.

Seb greets them at the door with an anxiousness Oscar’s familiar with. Tongs in his hand, Ting ting.

“Did you get lost?”

“Like you wouldn’t believe,” Oscar says. Next to him, Mark stiffens. “Do you know how many varieties of salad Woolworths has?”

Mark presents the containers to Seb with a flourish. Their fingers overlay. Oscar imagines pressing his own hands on top, like Stay, stay.

Stay if you know what’s good for you.

“Oh my god,” Mark says.

The barbeque smells as if it’s caught fire.

“You like your meat well done, right?” Seb looks hopeful. He also looks like he’s on the verge of panic. Like the brief moment away from Mark had done him in. Made him forget his name, and all that comes with it, reputation and inheritance and legacy.

That gaze of Seb’s again, darting away, lingering on Mark, darting away, lingering on Mark once more.

“One forgets the salad, and one forgets the meat,” Oscar says. He kinda wants to yell at them for being idiots. He’s almost embarrassed for them both. Mostly, he’s just hungry. “The two of you deserve each other.”

But Mark’s laughing now, and Seb’s joined him, shoulders shaking. Oscar grumbles and goes to rummage around the kitchen for something edible. No one has ever said ex-Formula 1 drivers were smart. They’ve spent too long driving around in circles to understand that the quickest way from point A to B is a straight line.

Hah. That’s a good one.

There’s linguine in Mark’s cupboard, and two tins of unopened tomato sauce. Nothing goes better with potatoes than even more carbs.

“Expired in 2021,” Seb reads.

“I don’t care,” Oscar says fervently. “Can I leave the boiling of water to you, or will you burn that too?”

“I like him,” Seb says to Mark brightly. Mark gives Seb a look, watery and resigned and so fucking fond. “You’ll continue giving him a hard time for me, won’t you?”

“Do my best,” Oscar says.

#athy texts #fanfic #rpf #martian #from a third person's pov #brought to you by that gifset #you know that one #that one where they look like kids at christmas waiting for each other #head in my hands #happy martian monday

[urfavnegronerd]

a cute lil poem i wrote cus a bitch is lowkey struggling

nothing tastes as good as skinny feels 

except for the pegao at the bottom of the pot, a mixture of char, chicken stock, salt and bay leaf 

nothing tastes as good as skinny feels 

except for lukewarm soda on the beach, syrup dribbling down my chin and sticking my chain to my chest 

and the pineapple upside down cake my grandmother used to make, the kind with canned pineapple circles and syrupy cherries in the center of each pineapple slice 

and coming back from the beach, sun soaked and tired, passing a mango in between lips as we laugh about the juice that drags from our lips 

the last drop of caribbean beer —red stripe— in a can a quick sting, a drop of the islands somewhere we can never return 

nothing tastes as good as skinny feels 

except strawberries late at night, fresh from the carton and sweeter than life itself 

and the mints from the bottom of your grandmothers purse 

and chicken pad thai with extra peanuts 

and laughing over sushi 

and mangonada with a little extra chamoy and guava nectar

and sprite mixed with passionfruit juice on christmas eve in between stolen sips of crémas 

the bites of fried food the salon ladies give you during the five hours in the chair getting your hair braided 

the secret bits of marinade doused in pikliz the aunties slip you before anyone else, their finger pressed against their lips, smiling 

the cookies that come in the circular tin, the same tin that will later be filled with buttons or napkins 

coffee after a sleepless night, eyes hazy with sleep 

the extra diri tante slips you after a poor attempt at speaking kréyol back to her, sealed with a smile and discreet nod that says 'keep practicing and you'll remind me of your cousin'

the bundt cake my aunt makes that i’m positive is laced with something, because when was bundt cake ever this good 

the lemonade the same auntie makes, out of country crock powder and probably too much domino sugar  

sucking the meat off the pit of a mango, gently nibbling, trying to get the last dregs of juice before throwing it away 

welches passionfruit juice paired with stories of a home in the mountains in haiti, the home my father was born into, the home they left behind 

cold cola lacaye and stories about my late grandfather, while my uncles slam dominoes at the table, bald heads bobbing and yelling 

fresh wings off the grill, that my uncles swear arent burned just charred

they taste good anyway, sweet spicy and tangy all at once

the only thing that tastes as good as skinny feels 

is not wasting away in a shell of a body

🩷 reblogs are always appreciated for reach <3

#urfavnegronerd #poems #black people #taino #haiti #haitian #multilingualism #language #linguistics

[najia-cooks]

[ID: A large bowl filled with several chicken breasts covered in an herb marinade, dark green olives, and pale yellow lemon wedges. End ID.]

Vegan tajine djaj b zitoun / طاجين الدجاج بالزيتون (Moroccan chicken stew with olives and preserved lemon)

This tajine features chicken flavored with chermoula--a Moroccan marinade primarily consisting of cilantro and parsley (in ratios anywhere from 1:1 to 4:1) but also inclusive of garlic, spices, chili pepper, garlic, and lemon, depending on region and personal preference. The chicken is then slow-cooked in olive oil and water to produce a thick, saucy stew; bitter olives and Moroccan preserved lemons add tanginess, salt, and color.

Recipe under the cut!

Patreon | Tip jar

INGREDIENTS:

For the marinade:

~ 300g unseasoned, unbreaded vegan chicken breast (I used Gardein)

2-inch chunk cassia cinnamon, or 1/2 tsp ground cinnamon

1/2 tsp black peppercorns, or ground black pepper

1/2 tsp sweet paprika

1/2 tsp ground ginger

1/2 tsp ground turmeric

1/2 tsp cumin seeds, or ground cumin

1 small bouquet parsley

1 small bouquet cilantro

pulp of 1 preserved lemon*

1 clove garlic

1 Tbsp olive oil

1/2 cup water

pinch of saffron

*Moroccan preserved lemons are simply a Moroccan variety of lemon preserved in saltwater. They may be found in halaal grocery stores; Mina is a brand that I've seen in western grocery stores in the U.S.. I've also used Thai preserved lemons from an Asian grocery store in a pinch.

For the dish:

1 Tbsp vegetarian chicken stock concentrate (or substitute soy sauce)

1/2 cup water (vegetable stock, if not using chicken stock)

Large handful of bitter green olives

1 preserved lemon, quartered

1 large yellow onion, chopped

1 Tbsp olive oil

salt to taste

INSTRUCTIONS:

1. If frozen, allow chicken to thaw in the refrigerator for several hours, or in a large bowl full of warm water, while you prepare the marinade.

2. Grind saffron to a fine powder in a mortar and pestle, or crumble it between your fingers. Soak it in 1/2 cup of just-boiled water for at least 10 minutes.

3. If using whole spices: heat a dry skillet over medium heat and toast cinnamon and black peppercorns for a few minutes until fragrant and a shade darker. Set aside. Toast cumin seeds for about a minute until fragrant and set aside. Remove the skillet from heat and toast ground spices, agitating constantly, for about 30 seconds.

4. Grind parsley and cilantro leaves to a paste in a mortar and pestle, or mince them and then crush them with the flat of a knife. Mash garlic and lemon pulp in a mortar and pestle, or grate the garlic and chop the lemon pulp.

5. Mix all marinade ingredients in a large bowl and rub marinade onto both sides of each chicken breast.

6. In a large pot, heat oil on medium high. Add onions and cook for 5-8 minutes until translucent; remove from the pan or push to the side.

7. Lower heat to medium and brown chicken on both sides (about 5 minutes each side). Mix in with onions.

8. Lower heat to low and add olives, lemon, and vegetable or chicken stock. Cook, partially covered, for about half an hour to allow flavors to incorporate and stock to thicken.

(Traditionally, tajine b djaj is cooked by heating oil in a tajine, then adding onions, chicken, and water and covering to allow the chicken to steam for several hours. The lemons and olives are then added later in the cooking time. I haven't found much of a point to doing this with vegetarian chicken substitutes; the texture does not improve with simmering, and the 'chicken' doesn't let out much flavor into the cooking water (which is why I've called for stock, rather than water, in this recipe)).

Serve warm with khobz. The flesh of the preserved lemons is eaten; the rinds are left.

#Moroccan #cooking #recipes #tajine #tajine djaj #chicken #preserved lemon #parsley #cilantro

[heartfullofleeches]

I got another writing for you. Uhhh, Spencer x monster!reader sort of? There's cannibalism.

Cw: Cannibalism, a sliver of the horny content, I'm also not very good at tagging.

Spencer is busy preparing dinner. He's cutting up the thigh to make sure it has enough area for the marinade. Once he's done with thay, he takes the bones out of his finished broth. A full feast was almost ready, and he couldn't wait to serve it up.

He was kind of reluctant to seeve it to you at first. It was an uphill struggle asking his brother to find the ingredients when he wanted to do it himself, but he wanted your birthday to be special, and he needed the extra time to prepare your favorites, so while he didn't get the meat himself, he was happy knowing you were going to smile at the different array of food set for you.

He walks over to the fridge to get some more ingredients out of the fridge, but ends up tripping a little bit. It puts a frown on his face.

He would have appreciated his brother a little bit if he brought back the body in a cleaner way, now he has the leftovers still bleeding out on the floor that he almost would have forgotten if he didn't trip over it.

"Such a mess I would have to clean up. I should have just gotten the body myself." He mutters in frustration, but doesn't stop him from getting things ready for your special dinner.

He avoids the body, moving back and forth in the kitchen trying to get everything done with an hour left before you arrive.

He starts cleaning up as he finishes up the food, and he takes a moment to look at the face of the bloodied corpse on his floor. He sneers at the body, "Could've been better, but that awful history teacher has been harassing them for a while. He at least thought a little before picking, I'll give him that." He drags the corpse to the basement, storing it into a larger freezer. "It won't be as fresh, but it can go with the others in another dish. . ." His mind wanders back from that body to you and your smile. You'll be coming any minute now, he realized.

He scrambles up the stairs and cleans up the last bit of blood in the kitchen and dining area before laying out the food.

Perfectly timed, he hears you doorbell and he sees your smiling face and completely ignores Erin's miffed one.

He leads you into the dining room, and watches as your face shines brightly. And he enjoys every moment from you thanking him for the food, watching you go through every dish with a hunger he never usually sees to you savoring the last bites you had saved.

It was all worth it, even if he did have to share some of that time with his brother. Spencer could let that slide for today.

Especially, as you stand up from your seat and walk over to him to give a hug that causes his heart to flutter. He's overwhelmed by your suddden closes, and he stiffens at the feeling of your tongue on his neck. Your tongue swiping around makes him moan instinctively. He whines when you lean back. He is totally unaware of Erin's murderous eyes at the moment.

"You have some blood left on your person." You swipe your tongue on his face and his head is hazy from the overwhelming you. "Not that I don't appreciate a little finisher for that amazing meal."

Anon, you are a genius! I really need to bring back monster reader more often because this was simply stunning. Thank you for sharing your writing with us again <3

#anon writing #others writing #Erin my oc #Spencer my oc #yandere x reader #yandere oc #yandere scenarios #yandere imagines #yandere insert #yandere x you #yandere headcanons #male yandere #yandere x darling #yandere #Yandere blurb #yandere x y/n #yandere fic

[b-0-ngripper]

This video is gentrification of Haitian rice and racism. WHY TF IS THE RICE WHITE???? DJON DJON RICE IS SUPPOSED TO BE ALMOST BLACK. WHY DID HE CHAR THE CHICKEN BEFORE STEWING IT WITHOUT ÉPISS AKA THE MAIN STAPLE SEASONING IN ALL OF HAITIAN CUISINE. WTF WAS HE DOING WITH THAY ONION MARINADE BULLSHIT?? AAAAAAAAAAAAAAAAAAAAAAAAAAA DONT TOUCH MY CUISINE

Some of my favorite comments

"Albino djon djon"

"Diri blan blan" (white white rice)

#Instagram

[pariahfox]

The "what have we got on hand?" noodle bar is back in business tonight.

Right now that involves some odds and ends of vegetables (including cabbage, and the tail end of an overgrown zucchini), plus a few eggs quickly scrambled up (starting in too cool a pan again!) and roughly half a pack of firm tofu that needed used up. I marinated that in a soy sauce concoction for maybe an hour, then pan fried it too. Since I am sometimes overly frugal, the remaining few tablespoons of marinade goodness are also going in the noodles.

(We're low on suitable bowls, much less clean ones. So, pots and pans will have to do to hold things like cut up vegetables waiting.)

Complete with awesome chipped mug pressed into service.

I did decide that some vaguely Chinese-style curry powder might help tie everything together, so we're getting something roughly along this kind of theme:

Though we've got thewider Thai rice noodles tonight. Mr. C actually just brought in pretty big bags of bean thread and sweet potato vermicellis yesterday, but I was more in the mood for some kind of rice noodles tonight. And that's what we had.

How will this batch turn out? It will have to be a surprise. Though, the ingredients going in are fairly promising.

#food #clatterbane's half assed cooking show #clatterbane's noodle bar #gluten free #vegetarian #noodles #rice noodles #kitchen macgyver