#asian beef bowls

[wikipediapictures]

Matsuya Foods

#wikipedia #wikipedia pictures #food #matsuya foods #株式会社松屋フーズ #savory #beef bowl #japanese cuisine #japanese food #japan #japanese restaurant #asian cuisine #asian food #soup #rice bowl #gyudon #牛丼 #牛飯 #牛めし #gyūdon #gyūmeshi #gyumeshi #beef

[chuck-snowbug]

Olive Salad & Stir-Fried Beef, Kimchi & Vegetables Rice Bowl - June 2023

#asian food #salad #kimchi #rice bowl #beef

[gigiminnie]

Lunch time!🤤

Ajisen beef bowl and iced flavored tea mango with boba🧋😋

#beef #bowl #boba tea #mango #hungry #lunchtime #im starvin #vibes #asian food

[train-harder-to-be-better]

Meal prep complete. Beef bowl with kimchi.

#beef bowl #kimchi #Asian food #home cooking #healthy cooking #healthy food #meal prep

[ourrecipebook]

Coconut Red Curry Drip Beef

Serving: 4-6

Ingredients

2 tbsp olive oil

2.5 – 3 lb chuck roast

2 tsp salt

2 tsp freshly cracked pepper

2 tbsp flour

1 cup beef broth

2 (14.5 oz) cans coconut milk, shake them before opening

1/4 cup soy sauce

2 – 3 tbsp Thai style red curry paste (purchased or homemade)

1– inch piece of fresh ginger peeled and grated or minced

4 garlic cloves crushed

3 tsp sugar

1/2 large onion sliced

Directions

Preheat your oven to 350°F.

Add the oil to a large Dutch oven or lidded, oven-proof pot over med-high heat. Season both sides of your roast liberally with salt and pepper and coat evenly with flour. Place the roast into the pan and sear the meat on both sides until a brown crust forms; about 5 minutes per side. Transfer the roast to a platter or tray and set aside (you’ll use this tray again later).

Lower the heat to medium-low and add the broth, coconut milk, soy sauce, curry paste, ginger, garlic, and sugar to the pot. Stir to mix. Gently place the beef in the pan, cover with the lid, and place in the oven to roast for 2 hours.

After two hours, remove the roast from the oven and carefully transfer the beef to a sheet pan/tray. I like to skim some of the fat (about ¼ cup) from the sauce at this point.

Using two forks, shred the meat into chunks and bite-sized pieces. Slide these pieces, along with the juices, back into the pot.

Add the sliced onion and peppers (if using; check suggestion) to the pot. Allow the mixture to rest for about 5 minutes before serving; this will soften the veggies just a bit, leaving plenty of crunch as a contrast against the tender, saucy beef. Serve the drip beef in bowls with rice or noodles, with extra drippings on the side (see note).

Notes

Serve over some cooked rice or long noodle.

If you like spice, a thinly sliced jalapeño can be added when the onion goes in, or some sliced sweet peppers. Sometimes I add a squeeze of lemongrass paste into the mix as well, but I don’t include it in my core recipe, because it’s not essential and not quite as easy for everyone to find. 

This recipe can be made Whole 30 compliant by omitting the flour and the sugar.

This Drip Beef can be prepared in the slow cooker, instead of the oven. Simply sear the roast on the stovetop in a large pan, as directed, and then stir together the braising liquid (beginning with the broth) directly in the slow cooker. Set the seared beef inside, cover, and cook on high for 6 to 7 hours or until fall-apart tender.

To create an even more flavorful sauce, you can remove the beef when it’s finished cooking and simmer the drippings/juices until they’re reduced by about half. This will intensify the flavors and create a slightly thicker sauce. You can also add a slurry, or paste made from cornstarch or flour mixed with a little water (2 tbsp cornstarch to 1.5 tbsp water). Just bring the drippings to a boil, add that slurry, and whisk vigorously until mixed (no lumps!). Reduce the heat and simmer for a few minutes until thickened.  

(Source)

#american #thai #pan-asian #beef #bowls #soups

[yeprecipes]

#asian food #rice bowl #food #yeprecipes #recipes #foodblogger #yum #recipe #beef #pork #gluten free

[daily-deliciousness]

Asian beef rice bowl

#beef #rice #dinner #asian food #food #meal #healthy recipes #soy sauce #red peppers #sweet and sour #cilantro #sesame seeds #ground beef #tasty #foodporn #delicious #cooking #food photography #foodgasm #recipe

[thebleedingwoodland]

TS3 - Chinese Cuisine 【中國美食】12 Custom content 

D E C O R A T I O N   

Don’t believe portrayal of Chinese food in Shang Simla world because Shang Simla is American Chinatown from Western perspective which the food portrayal in that World is Westernized Chinese, not authentic, wrong to us Chinese and general Asian Sims players. There is no such thing as Fortune Cookies in Chinese cuisine. Fortune cookies are American product 100%. 

Chinese cuisine is the most oldest and diverse cuisine in the world, including noodles, which was first recorded invented in China from 4,000 years ago, has been existed until modern times.  

There are so many dishes in China, because due to many regions and provinces, I cannot include all of them here. I released list of my favourite dishes, which are prominent to Southern China region. Yanwo tang (Swallow bird’s nest soup) is the most expensive one because it provides health benefits: high levels of calcium, iron, potassium, and magnesium.

Title is below of the picture. 

Main course / 菜

紅燒肉   Hóngshāo ròu   (Red braised pork belly) | Price： §5

四川擔擔麵    Sìchuān dàn dàn miàn  (Sichuan hot & spicy noodles)  | Price： §5

燕窩湯   Yànwō tāng  (Swallow bird’s nest soup)  | Price： §55

蒜蓉炒青菜   Suàn róng chǎo qīngcài  (Stir-fried Pak Choy with garlic)  | Price： §5

牛肉炒麵    Niúròu chǎomiàn  (Stir-fried noodle beef) | Price： §5

脆皮燒肉   Cuì pí shāo ròu  (Crispy pork belly)  | Price： §5

北京烤鴨 Běijīng kǎoyā （Beijing roasted duck) | Price： §22

四川麻辣豬肉拉麵   Sìchuān málà zhūròu lāmiàn   (Sichuan hot & spicy noodles, served with pork meat and Pak Choy vegetables) | Price： §5

餛飩湯    Húntún tāng  (Wonton soup) | Price： §5

紅燒豬蹄    Hóngshāo zhū tí  (Braised pork trotters) | Price： §5

Rice, as staple meal

一碗白飯和筷子   Yī wǎn báifàn hé kuàizi (A bowl of rice with chopsticks) | Price： §2

一碗白飯  Yī wǎn báifàn  (A bowl of rice) | Price： §2

---------------------------------------------------------------------------

Mesh by Me, Rice & Sichuan mala zhurou lamian photography are by Me. The rest of food textures credits to each owner.  

Do not reupload/make profit/link to adf.ly or donation, no sims3planet, no simsdom.

Can be found in “Decor> All“ category

----------------------------------------------------------------------------

[ Download ]

#the sims #the sims 3 #ts3 #ts3 cc download #ts3 cc #ts3 chinese food #ts3 asian #the sims asian #thebleedingwoodland #authentic chinese food #tumblrts3cc #Shang Simla #video games food #pork belly #noodles #lamian #peking duck #wonton #swallow bird nest soup

[najia-cooks]

[ID: A bowl with short-grained rice to the left and a curry to the right; a spoonful of pickled ginger tops the rice. End ID]

カレーライス / Kare raisu (Japanese "curry rice" with carrot and potato)

Kare raisu is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. It first became popular among the Japanese navy, having been inspired by the diet of the British navy in the late Meiji period—the British themselves had appropriated and adapted dishes which they termed “curries” during their imperial rule of India.

The base of kare raisu's flavor profile is カレー粉 (kare ko, curry powder), which is used to spice the roux that thickens the curry. Since they were first manufactured and sold in the 1950s, premade curry roux cubes have been popular among home cooks as a quick way to season this dish. This recipe begins by making enough roux for the dish, for those without Japanese curry roux cubes at home.

Kare raisu is often made with chicken or pork belly, but meat is sometimes omitted. This recipe calls for sườn non chay, but if you don’t want to use a meat replacement, just increase the amount of carrot and potato!

Recipe under the cut.

Patreon | Tip jar

This recipe calls for you to make a roux as its base, as this is the most widely-used technique for this dish. A similar effect could be achieved by adding Japanese curry powder in after the onions are browned and proceeding with the dish from there, adding butter or margarine along with the water, and thickening the curry with some flour after the vegetables are tender, if desired.

Ingredients:

For the chicken:

1 package (100g) sườn non chay, or 350g other vegetarian meat substitute

(If using sườn non chay) several cups vegetarian ‘chicken’ or ‘beef’ stock from concentrate, vegetable stock, or water

1/4 tsp Japanese curry powder

A few cracks of black pepper

For the dish:

2 Yukon gold potatoes (400g), peeled

2-3 medium carrots (200g)

1 package (100g) suon non chay, or 350g other vegetarian chicken substitute

6 cups water, or enough to cover

2 tsp vegetarian ‘chicken’ or ‘beef’ stock concentrate (optional)

3 Tbsp neutral oil, to fry

2 large yellow onions, sliced

1/2 sweet apple, grated (optional)

3 Tbsp usata sosu (Japanese Worcestershire-style sauce)

1 Tbsp vegetarian oyster sauce (or substitute soy sauce)

1/4 cup coconut milk (optional)

4 cloves garlic, minced

1-inch chunk (10g) ginger, minced

Sườn non chay may be found in bags online or at your local Asian grocery–the bags will be labelled “sườn non chay” as well as “vegan meat slice,” “textured soy bean protein,” “vegetarian food,” or “vegan food.”

Apple is a fairly common but non-essential addition to this curry; it adds a subtle sweetness to the final dish without being immediately recognizable as apple. Other common additions which have the same effect are honey, jam, and mashed banana.

The Japanese Worcestershire sauce adds umami, salt, sweetness, and a hint of fruit: it may be replaced with equal parts soy sauce, ketchup, molasses, and date syrup or apple sauce.

The coconut milk adds savor and a creamy texture; the flavor of coconut is not detectable in the final dish. You could also use soy or oat milk for this purpose.

For the roux:

3 Tbsp Japanese curry powder

1/4 cup non-dairy margarine

6 Tbsp (45g) AP flour

Instructions:

For the roux:

1. Melt margarine in a small pot on medium, then reduce heat to medium-low. Add flour and toast for 15-25 minutes, stirring occasionally, until flour is lightly golden brown.

2. Add curry powder and toast for 30 seconds, until fragrant. Remove from heat.

For the dish:

1. If using sườn non chay: In a stockpot, soak sườn non chay in enough stock to cover for about an hour, until rehydrated. I also added a few cracks of black pepper and about 1/4 tsp of Japanese curry powder to the stock.

Adding a small plate to keep the sườn non chay beneath the surface of the liquid can help them to soak faster.

2. Tear sườn non chay into thin strips and return to the pot. Simmer, stirring occasionally, until the liquid has evaporated; set aside.

Soaking in broth or stock helps the flavor of the sườn non chay to be more concentrated. If you're short on time, just soak them in water until softened, squeeze the excess water out, tear them into strips, and set aside until ready to fry.

3. Prepare your vegetables. Peel potatoes and cut into wedges (if your potatoes are particularly large, halve them widthwise first). Peel the carrots and chop them with diagonal cuts, rotating the carrot about 1/4 turn between each cut (this style of cutting—rangiri—is commonly used when preparing cylindrical vegetables for simmering in stews, because it increases their surface area). Halve the onions through the root and then cut them into slices; mince the garlic and ginger.

Some cooks will cut the onions into wedges and fry them until translucent, while others cut them into thin slices and fry until they are deeply golden brown; I took the latter route to add savor to the final dish, but consult your own preferences (and time!).

4. Heat 3 Tbsp neutral oil in a large stockpot (the one you simmered the sườn non chay in, wiped clean, is fine). Fry sườn non chay until lightly browned and set aside. (If using a different meat replacement, follow the package directions for stovetop frying.)

5. In the same pot, fry onion on medium-low for 20-30 minutes until golden brown, agitating occasionally. Add ginger and about half the garlic and fry for 30 seconds until fragrant. I like to add about 1/4 of the roux at this point and fry until fragrant to increase the presence of the spice in the final dish, but this isn't common in Japanese preparations.

6. Add carrots and potato and allow to fry for about 2 minutes. Add apple and stir to combine.

7. Whisk water together with stock concentrate, Worcestershire sauce, and oyster sauce, and add to the pot. Return your meat replacement to the pot.

8. Simmer, covered, for about 15 minutes, until carrots and potatoes are fork-tender.

9. Dissolve the rest of the curry roux into the sauce and add the remainder of the garlic (this divided addition allows for a sharper garlic taste). Add coconut milk, if desired. Simmer, uncovered, until thickened, about 5 minutes. Taste and adjust sauces.

Serve warm with short-grained rice and fukujinzuke or rakkyozuke.

#Japanese #recipe #vegan recipes #vegan cooking #vegetarian recipes #yoshoku #carrots #potatoes #suon non chay #sườn non chay #apple #coconut milk #osata sosu #kare ko

[billetwoes]

Food! Headcanon Smoke (Tomas Vrbada)

Just some food headcanons that have been "stewing" in my head for our Friendly Neighborhood Wholesoome Sidekick!

Rated: PG-13, mentions of alcohol and "Sex on a Beach" drink

Words: 932

-As an Earth Realm Protector, Tomas had been billeted by different hosts from all over our world during various missions that take place in different parts of the world.

-Tomas is always appreciative of homecooked meals prepared by his billet hosts because he understands that it takes valuable resources, time and effort, especially if it is evident that the billet family is poor. There’s nothing more delicious than a homecooked meal made with love.

-He eats a lot of vegetables and loves them! Tomas appreciates vegetables prepared in different ways: salads, roasted vegetables, pureed as a soup, battered and fried, as snacks, you name it. Authentic Mexican tortillas and nachos with a lot of salsa with juicy chunks of tomatoes, bring on the vitamin C!

-Tomas also eats a lot of fruits, his favourite ones being apples, oranges, grapes, stone fruits, pineapple, mangoes, and any fruits that are both sweet and tart, especially if crunchy. He doesn’t mind bananas, melons, berries and local fruits from different countries and will eat them when offered.

-Tomas doesn’t mind smoothies, but doesn’t normally consume this, since they weren’t available during his time in the Lin Kuei, and currently in the Shirai Ryu.

-Tomas’ favorite thing to eat is stew. It reminds him of his childhood days as a hunter, as his mother often cooked stews for him and his sister. Got a pot roast in the slow cooker, he’s game! Make sure that there are a ton of veggies in that Crockpot, and he’ll appreciate that. Happen to have a large Dutch oven of Osso Bucco in the oven, he’s inwardly drooling and counting the minutes until he can get his mitts on a bowlful of that tender beef shank on top of creamy polenta and topped with gremolata! Got some chicken or pork adobo and rice, he’ll take seconds! Got a big bowl of Caldo de Res (yes, I know it’s a soup), it’s gone in no time. In a mood for some comfort food, he’ll gladly accept a bowl of scouse made with lamb. Got butter chicken on coconut rice, yes, please! :D

-If a billet host can or is well off, Tomas loves being treated to different restaurants. If a billet host has recommendations and is enthusiastic to take him to a popular spot, Tomas is always happy and appreciative to go with. From a popular hole-in-a-wall noodle shop to a lively gastropub on a game night to a Michelin Star restaurant in an upscale part of downtown, he loves being exposed to different culinary experiences. Tomas always has a great time bonding with his billet families this way, and they always enjoy hearing about his stories and adventures.

-Tomas won’t eat anything that isn’t well-cooked or under cooked, not out of rudeness but for his own safety. If there is anything that is pungent in a bad way, he’ll try it once in small quantities, but that’s it. If an animal that is being butchered is illegally acquired and slaughtered in an inhumane way, Tomas wants nothing to do with it.

-It only takes only a few occurrences for Tomas to learn to have a sack of snacks or MRE’s, courtesy of Johnny Cage’s connection with the US army.

-Just because Tomas must keep a certain physique doesn’t mean that he can’t enjoy any foods and beverages that are “less” healthy. Having been to different parts of the world has made him acquainted to the popular fun foods. If he’s in Canada, he must have some poutine with those squeaky cheese curds! If he’s in the Southern US, bring on the fried chicken with biscuits and gravy! If he’s in a Southeast Asian country, the street food offers a ton of options: try the fish balls on sticks, various fresh seafood cooked fresh, and shaved ice desserts, to name a few! If he’s in the Middle East or in the Balkan region, Baklava is a must!

-Tomas can generally hold his liquor and knows his limits. His alcoholic beverage of choice is beer, specifically the beloved pilsner. It must be the Czech in him or the fact that men can generally metabolize alcohol faster, or both, that he’s able to put away a lot of beer. In fact, Tomas is one of the few that can out drink most of the Earth Realm protectors.

-If Tomas is offered wine or Prosecco with some dinners, he will accept 2-3 glasses. He rarely drinks hard liquor, but if with a culture where it is customary and polite to accept a drink from a billet host, he will. He’s had quite a few tequila shots in his life.

-At one point, Tomas had been curious about Jello Shots at one point. Tomas enjoys them if he’s with younger members of billet families that offer them, especially when he can enjoy the more adventurous drinks like Sex on a Beach, Long Island, AMF (Ooof!), Ceasar, and other creative concoctions with no names. Tomas has also taken a liking to Baileys, by itself or in hot chocolate.

-Tomas has a sweet tooth. Ice cream, gelato, and popsicles are consumed in large quantities. He likes mini fruit tarts and cakes in general, especially Japanese sponge cakes with strawberries and light whipped icing. Anything matcha will always be welcomed, be it as tea, in cakes, ice creams, and anything creatively sweet.

-Tomas loves chocolate bars and protein bars. He also loves cookies and Nutella on fresh bannock. Have options of snacks in a basket, and that completes his billeting experience with you :D

#tomas vrbada #mk1 tomas vrbada #mk1 smoke #smoke #mortal kombat #mk1 earthrealm #mk1 #food #foodie

[ankhlesbian]

#it polls

[fritesandfries]

Noodles for the Lunar New Year

Happy Lunar New Year! [Insert long copy here about my Chinese grandmother.] I decided to do what I do best: destroy things by taking inspiration from Chinese Longevity Noodles.

For 4 servings:

4 oz. piece pickled mustard greens (suan cai)

1 tbsp. vegetable oil

1 shallot, minced

4 cloves garlic, minced

1 lb ground beef (or chopped extra firm tofu)

1 c. chopped shiitake mushrooms

3 tbsp. soy sauce

2 tbsp. black bean paste

2 tbsp. granulated sugar

2 c. beef broth (or vegetable broth)

12 oz. plain wheat noodles (check out this Asian noodle buying guide)

Soak suan cai in a bowl of water -- make sure it is completely submerged -- for about 30 minutes. You only need about half of what's in the packaging (a standard package for this has about 8-ounces). Drain and squeeze/press dry with a clean kitchen towel. Chop.

In a heavy bottom sauté pan, heat vegetable oil over medium heat. Add shallot, garlic. Sauté for 1 minute. Add ground beef (or tofu) and chopped mushrooms. Sauté, breaking apart ground beef, for about 7-10 minutes until the meat is completely cooked. Add chopped suan cia, soy sauce, black bean paste, sugar, and broth. Bring it to a simmer and reduce heat to medium low. Let it cook, stirring occasionally, until most of the liquid is evaporated, about 15 minutes.

Meanwhile, prepare noodles to package directions. Drain noodles and transfer to the sauté pan. Gently mix everything together before serving.

I like garnishing mine with some fried shallots and sliced green onions.

#food #cooking #recipes #chinese food #stir fried noodles #noodles #recipe

[siamesephoenixrandomideatank]

Boiling Isles Cuisines Concept

Influences

Locals/Pre-Covens: 

Varieties of ‘Smaller’ Meat Sources for less risk against larger beasts (Example: Fairies, Jackalope or Slime)

More Relies on fruits, mushrooms, herbs, and numbers of non-starchy plants.

Freshwater from natural sources as the main drink.

Low Carb, Low Fat (Mostly from ‘meat’), and mostly Proteins, Minerals, and Nutrients for magic-based performance.

Prefer to be consumed raw, partly cooked, or boiling as stew/soup. (Nutrition Conserving Values) 

Imperial/Covens: Influences from 18th Century British Cuisine

Starch Carbohydrate for occasions, especially bakery. (Rice, Noodle, and most non-Bakery Flour product are not quite popular)

More refining on food. Examples, jerkies, juice, sugar, or brewed drinks.

Introducing to fermentation/pickling

Covens & Regional Sub-Cuisines

More technique, cooking tools & utensils. 

Liberated/Modernized:

Earth Cuisines Approaching, especially 

American

Caribbeans

East Asian

Italian

South Asian & Southeast Asian

Influences of Nutrition Sciences

De-Covenization & Emerging “Fusion” Cuisines

Earth Technology: Some Embrace, Some Against, and Some Twist

Electricity(Or Magical Equivalent) & Clean Water for All

Examples of the Cuisines

Pre-Coven

Fresh Fairy Herbal Salad: A Heterogeneous Mixed “Salad” of live fairies, sliced acidic juice, and herbs that make fairies weaks(or even passed out without dying before being eaten).

Inspiration: Goong Then “Dancing Shrimp” from Thailand/ Southeast Asian Spicy Salad/ Live Sashimi

Mushroom & Peels Stew: Leftover Fruit Peels sometimes are good to suppress the odor of some foul-smelt mushroom, give some complex flavors, and also less food waste. 

Inspiration: Bowl of Browns from George R.R. Martin’s Game of Thrones/Worcestershire Sauce/Chinese Herbs

Fire Salamander Molt Rind: Collected Molt of Fire Salamander that fried by reaction between the chemical in it & salt, making it crispy & more edible. However, spicy & coarse, preferred as seasoning. 

Inspiration: Pork Rind, Fire Flake(A:TLA), and “Cruelty-Free Meat”

Golden Snails: The freshwater snail coated & stewed in yolk & herbs/spices-based gravy that made the food look golden. Considered as delicacy for its difficulty from harvesting ingredients to cooking it perfectly

Inspiration: Salted Egg-based Stir Fried/ French Cuisine/ Thick Stew

Coven/Imperial

Fairy Pie

Bard’s Banshee Brew: Drink for the vocal-based bards to have the more enduring, yet, soft & flexible throats. (Alcoholic)

Candied Bile-Apple: Pineapple-like fruit that grew around the right feet of Titan(which have the color & smell of bile somehow, with tastes of complex saltiness, bitterness, and umami). It is candied to be consumed easier, as a health-enhancing food.

Griffon Breasts: Taste like chicken mixed with gamey beef. Usually being cooked as steak for the wealthy, like the Blights. Enjoyed with acidic “gravy”.

Liberated

Boiling Isles’ Curry Stew: Based on Japanese Curry Rice, which is cooked to be eaten by itself. It’s composed of local spices & Earth’s dried spices, protein of choices, and some vegetables (mostly not potatoes).

Nutty O’nut: Doughnut that is made of local nut-based flour & baked instead of fried. Plus, being enjoyed with hot drinks & some fruits.

PB&J (Peanut Blood & Jackalope) Sandwich: Peanut-based version “Apple Blood”, made into jam that enjoyed with Jackalope meat

Smile Dip

#the ow house #the owl house theory #the owl house headcanon #the owl house au #toh theory #toh headcanon #toh au #cuisine worldbuilding #foodbuilding #food worldbuilding #boiling isles #worldbuilding cuisine

[spellsofgenesisjapan]

Asian Ground Beef Noodle Bowls This super quick and easy noodle bowl made with ground beef, ramen noodles, and mixed vegetables is cooked in an Asian-flavored sauce and ready in 20 minutes.

#onion #ground beef noodle bowls #top ramen #cuisine #noodles

[magnoliamyrrh]

ohhhh!! found this in my drafts, finally publishing it. this is my personal ramen recipie which, not to brag, but came out better than.... plenty of restaurants ive been to. sorry no accurate measurements bc i dont live like that, ull have to go on vibes

uhh id recommended using some pretty fatty beef piece, and the best beef you can get your hands on taste-wise, bc it makes this soup. cut off most of the fat and skin and brown it in some oil (i usually use sunflower but u can use sesame or peanut). take it out.

cut the rest of the beef in small/thin strips. add soy sauce, b sugar, cumin, corn starch, white pepper, a it of oil (i think i used sesame?) let marinate

in same oil you browned the fat in, toast abt half of a small onion, small cut. when soft enough add a small cut carrot, frozen peas, frozen corn, mushrooms cut up - to taste but id advise against putting too many. cook for awhile for flavor. if u want u can put the beef fat and skin in there too ans keep it to boil too but ull have to dig it out or avoid it later

take the vegetables out of the oil, and add the marinated beef in. cook until crispy - you can also double fry it u want. take the beef out, put aside

put the vegetables back in pan - hopefully being able to keep the same oil for flavor if not too burned. add desired amount of water over. when boiling add asian black vinegar abt a tablespoon, a lot of soy saunce, oyster sauce like 2 spoons, 1 almost spoon of fish saunce, siracha, probably some dark sweet soy saunce too. a bit of brown sugar especially if u dont have sweet dark soy saunce. this is rly to taste

if you have some wontons you rly like (i have some tiny chicken cilnatro ones) you could toss them in there too until they boil. throw in some noodles if you want them - i use a brand of japanese noodles that actually have taste themselves so id reccomend something like that. if you like bok choy, toss it in there towards the end and boil it for a little bit - enough to cook, not enough to get mushy.

i like to assemble individual bowls. ill put the broth/vegetable/bok choy in there and over the top ill usually put, in sections, thinly cut up raddishes, thinly cut water chestnuts, maybe bamboo shoots, green onions, and ill make soft boiled eggs cuz i like mixing in the yolk/add whatever egg you like, that crunchy dried seaweed snack, and the beef slices 😌 this shit slaps so hard trust me on this

#favs #OH WAIT I FORGOT. AND GARLIC #definetely add garlic #I like to dice garlic toss it around in a bit of oil separately for fragrance and add it at the end #bc if u add it too early the taste goes away #also on top of siracha u can also add chinese chilly oil #be careful u dont end up w too much oil tho it happened to me once or twice

[kneelbeforeclefairy]

So my beloved @bestnoncannonship has been away for three days at a family wedding looking at cows and cishet people and cishet people looking at cows and I've been left here alone being erratic and impulsive so I decided to make her a treat for when she comes back.

And what's the exact opposite of cishet people at a wedding in the Midwest ? That's right, Hannigram.

And I've had the recipe for sanguinaccio dolce saved for a while

So first of all I want to do it with blood. There's quite a few recipes online that do it senza sangue, but then it just becomes chocolate pudding and that's no fun . And Hannibal does it with blood, and so shall i.

So we live in a very multicultural area. I figured that if any butcher shops have blood it's gonna be here. So in my naive ass marches into the local butcher and say "do you carry pigs blood?"

And it goes over pretty well. Guy says it's the first time anyone's ever asked him but they don't carry it, but he can order it. That's not gonna be good enough, Will is coming back TOMORROW. I need it TODAY. so the quest continues.

I call five more butchers. Nothing. A few can order it. A few can order beef blood. I figure someone else in the area might know, so I make a post on my local reddit board. The initial replies are...less than helpful.

So I call more butchers. Between the butchers advice and googling I come to the conclusion that Asian grocery stores, especially Filipino grocery stores, might carry this. So I was all set up to get on the subway when Google tells me there's a Filipino grocery store about fifteen minute walk from where I'm standing.

Huh.

(my Will also loves Filipino food. So this will make all of us happy. )

So I call the store, ask about pigs blood and the guy just goes "oh yeah we have it " so down I go to the Filipino grocery and I've got a container of frozen pigs blood in the time it takes for the clothes to come out of the dryer.

(about five minutes after I get it someone posts on Reddit telling me to go exactly where I just went. )

Okay, so skipping forward. I don't have the Feeding Hannibal cookbook, but I found a video of a guy doing the recipe online. I don't usually like recipe videos cause ADHD but let's do our best.

So first step, let's make orange bowls.

I am not a neat person. I can't do the pretty and the presentation. So I'm a little scared I'm gonna break it but let's try.

There we go. The recipe needs basically a half an orange per person, and another one for zest. So I of course, got five, in case I couldn't make the bowls pretty, and I can use the fruit for fresh mimosas.

Yes, I'm also planning a breakfast.

So the orange bowls go in the freezer so they keep, and we start on the pudding itself. Step one, break the chocolate into pieces.

I used semi sweet. I feel like Hannibal probably would have wanted a 100 percent dark chocolate but I like things sweeter so semi sweet it is.

Now, the moment you've been waiting for. Let's defrost blood.

Honestly this step made me crazy. I suddenly got paranoid I wasn't going to cook it right, or it would get everywhere and contaminate the cooking area or....so everything the blood TOUCHED got scrubbed, cleaned and boiling water sanitized.

The package said defrost it in the microwave or in the refrigerator. But the guy at the shop said hot water defrost it. So I did that.

I don't know what I thought it would look like, but it looked like THAT. frozen pigs blood. I was at once repulsed and intrigued.

So I swirled it around in the hot water and eventually one cup melted. And because I am Not Neat, it got everywhere, including apparently on my cheek. Remember that detail for later

Very "out out damn spot," no?

I admit to being a Western World White Person and being freaked out by the blood. But it was also something oddly sensual about it. Like that's BLOOD, my dudes. That's an animals LIFE FORCE. Our world is very sanitized.

Anyway, blood gets defrosted and it's time to add it to the almond milk.

It was around this time the repulsion of working with blood wore off and it just became an ingredient. A very pretty ingredient that , as you can hear from the above video, I liked watching. The swirls in the almond milk reminded me of pink marble. I loved it.

So now we must (rince) stir.

From here on our it's rather like making a pudding. Add sugar, chocolate, and SEASONINGS.

The guy in the video said the recipe calls for orange zest only aa decoration, but he used it as a flavor, in addition to cinnamon, so I will too. Also, if you go back to the show, Hannibal is shown throwing in some spices, one clearly whole cloves and someone commenting on the video identified the other as cardamon. Both of which I have!

Hannibal may be a Caucasian Male but he's not a White Boy. He seasons his food.

So then it's just stir forever until it thickens and turns this beautiful BLACK color.

Then, remove from heat, put in the fridge and wait for Will!

More in the next post because picture limit!

#hannibal lecter #hannibal #hannibal tv #nbc hannibal #feeding Hannibal #hannigram #will graham #homosexual audacity #sanguinaccio dolce #baking