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#asian meal
x-carrotcake · 2 years
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Review: vegan frozen spring rolls from Kaufland
I bought those frozen spring rolls from Kaufland, a German hypermarket chain. It’s not very popular here in Warsaw but luckily, I am living close to one of them. 
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You can cook them three different ways: deep fry, pan, or what I chose - oven.
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It turned out to be very good. Certainly, it is not the best spring rolls but a high quality for frozen ready meal. I like to have something like this in my freezer when I don’t have time or will to cook.
The cooked meal:
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avocados-and-co · 1 year
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Veggie bibimbap. 
A favorite of my partner and I. Zucchini, carrot, mushrooms, broccoli, onion over brown rice with a light soy/sesame oil sauce topped with fried egg and scallions. I throw the rice in the rice cooker and you can cook your veggies however you please. Relatively speedy and definitely tasty!
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daily-deliciousness · 7 months
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Sweet and savory Japanese beef curry with easy curry roux
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prospearatree · 2 years
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TOFU, NOODLE, VEGGIE DISH
TOFU, NOODLE, VEGGIE DISH
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foodshowxyz · 29 days
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Kimchi Jeon (Savory Kimchi Pancakes)
Yields: 4 servings Prep Time: 15 minutes Cook Time: 10-15 minutes
Ingredients:
1 cup well-fermented kimchi, roughly chopped
1/4 cup kimchi juice
1/2 cup all-purpose flour
1/4 cup potato or corn starch
1/2 cup cold water
1 large egg, lightly beaten
3-4 scallions, thinly sliced
1-2 tablespoons vegetable oil or neutral-flavored cooking oil
Optional additions:
1 tablespoon gochugaru (Korean red pepper flakes) for extra spice
1 tablespoon soy sauce
1 teaspoon sesame oil
Other vegetables: thin strips of carrot, onion slices
Dipping sauce ingredients:
Soy sauce
Rice vinegar
A pinch of sugar
Toasted sesame seeds (optional)
Instructions:
Make the batter: In a mixing bowl, combine flour, potato/corn starch, kimchi, kimchi juice, egg, water, and scallions. (Include any optional ingredients you'd like). Mix until a slightly thick batter forms.
Heat the pan: Heat a large skillet or nonstick pan over medium heat. Add a thin layer of oil to the pan.
Cook the pancakes: Pour about 1/2 cup of batter into the hot pan, spreading it into a thin, even circle. Cook for 3-4 minutes per side, or until golden brown and crispy.
Repeat: Repeat the cooking process with the remaining batter, adding more oil as needed.
Make the dipping sauce: In a small bowl, combine the soy sauce, rice vinegar, and sugar. Add sesame seeds if desired.
Serve: Slice the pancakes into wedges and serve immediately with the dipping sauce.
Tips:
Well-fermented kimchi: Using older, well-fermented kimchi provides the best flavor and acidity.
Consistency check: The batter should be the consistency of a slightly thick pancake batter. If it's too thick, add a tablespoon or two of water. If it's too thin, add a bit more flour.
Don't overcrowd the pan: Cook one or two pancakes at a time to achieve the best crispiness and an even cook.
Experiment: Feel free to add seafood, thinly sliced pork, or other vegetables to your pancakes.
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thelcsdaily · 4 months
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Black Peppercorn Beef Stew
Think of this dish as a tribute to the undervalued but frequently used spice, black peppercorn. The beef is marinated in yogurt, ginger, garlic, and freshly ground pepper before being seared all over to create a deep, rich flavor for the stew. After that, the liquid is reduced to a thick, rich sauce and the vegetables are cooked until soft. This stew, which takes its cues from Indian cooking, is cooked with garam masala powder, which harnesses the potency of spices like cumin, bay leaves, cloves, and cinnamon to produce a flavorful, complex dish. Add the red bell peppers and zucchini last for a colorful finish. Accompany with warm rice.
“There are people in the world so hungry, that God cannot appear to them except in the form of bread.” ― Mahatma Gandhi
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alexxuun · 4 months
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You know how asian parents give you ten folds of the food items if you ever uttered the words “I like this thing”?
This is great until you’re a picky eater and you say “oh yeah, I can eat this thing now” and suddenly your parents are feeding it to you every chance they get to the point where you question if you can even eat this thing anymore.
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https://jordan-365.mxtkh.fun/ir/dfpaB7J
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avocados-and-co · 1 year
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Stir fry with zucchini, broccoli, carrot, chickpea, green beans & chicken over brown rice topped with sesame sauce and sesame seeds. 
I seasoned veggies with just salt and pepper. Chickpeas were roasted in oven seasoned with cumin, paprika, red pepper, garlic powder. Chicken was steamed and lightly crisped up in pan. 
My partner loves the broccoli, carrots, and green beans steamed to hell. I prefer them to have a little crunch still. So next time I’m going to remove some veggies for me earlier. 
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daily-deliciousness · 3 months
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Panda express teriyaki chicken copycat
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askthekoopsandjr · 5 months
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What are your favorite foods you all like?
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fullcravings · 1 year
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Ube Macarons
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thelcsdaily · 2 months
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Beef Rendang
A delectable dish from the Minangkabau ethnic group in Indonesia, beef rendang is indigenous to the country. The dish was introduced to Malaysia during the Melaka Sultanate era, when Minangkabau settlers from Sumatra moved to the southern region of the Malay peninsula.
Rendang is a curry made using slow-simmered beef that lets the flavors seep into the flesh. A recipe that takes hours to prepare on the burner. Depending on the desired result, the dish must be cooked in coconut milk with all of the spices for a specified length of time. The original recipe needs to be cooked for two to three hours minimum until dry. To ensure you have leftovers, I suggest that you make a big portion. Over the next day, the flavors and aroma intensify. Perfect with a bowl of steam rice and your veggies of choice.
FYI: Rendang, creating it from scratch may seem difficult or time-consuming to someone who works. You can take a shortcut by using Rendang paste. This will shorten the preparation period.
"Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together." — Guy Fieri
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ribbittrobbit · 2 months
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i have the sudden urge to have what i can only call a hobbit meal (bread, some form of cured meat, and hard cheese, probably some form of wine or ale)
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morethansalad · 3 months
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Vegan Green Thai Curry (Meal Prep)
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zhongrin · 18 days
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my mom's favorite daily question over text is "what did you eat for lunch/dinner" and sometimes i have to invent things because if i tell her i didn't eat anything substantial or acceptable of a meal in her view, i know she would needlessly worry....
and it got me curious. what kind of white lies do you tell people you hold dear to your hearts? or do you not tell those at all and prefer to be as honest as possible?
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