#homemade asian cuisin

[thelcsdaily]

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

#food #asian cuisine #indonesian cuisine #malaysian cuisine #beef dish #stew #asian stew #beef stew #homemade #home cooked meal #home cooking #comfort food #food photography #my photography #original photography #thelcsdaily #rendang #beef rendang #beef

[appallinnballin]

went to a family thing, I’m full of them!!!!!!!!!!!!!!!

#althou they were all potato ones.. still great but not my favorite BUT STILL #i wish i couldve brought home some but I cleared them all </3 i’m kidding. kinda #GHDSJJFNDNF but I got to bring home a box of homemade gulab jamun hougghfhhd. amazing day and i somehow drove home okay without my glasses #those not versed in south asian cuisine will not know what these are LMAO sorry #but i felt like a kid again 😭 all these smells wuaghf. miss it already #my art #self #ralli

[viapu-com]

Indulge in the rich taste of our simple-to-make Beef Stir Fry. A seamless blend of sizzling beef, crisp veggies & mouthwatering spices. Treat yourself to an explosion of flavor at home! #SavorTheFlavor 🍲

#beef stir fry #easy recipes #home cooking #Savor the Flavor #food lovers #delicious meals #quick and simple #Asian cuisine #cooking at home #flavorful dishes #recipe of the day #foodie inspiration #homemade stir fry #beef recipes #high protein meals #kitchen adventures #savory meals #stir fry lovers #culinary delights #taste bud explosion

[renewgoo]

One-Pot Wonder Chicken Hoisin Ramen Make You Crave More Flavor Explosion in Every Bite Pho

Are you ready to take your ramen to the next level? In this video, we're making a hoisin-glazed chicken ramen that's packed with bold flavors and tender bites of chicken. From the satisfying slurp of noodles to the rich umami broth, this dish is sure to satisfy your cravings. Join us as we show you how to make this delicious one-pot wonder that will leave your taste buds begging for more. Don't forget to hit that like and subscribe button for more tasty recipes!

While ramen, chicken hoisin, and pho are three different dishes, here's a recipe for a fusion dish that combines elements of all three:

Ingredients:

4 cups chicken broth

2 cups water

1 tablespoon hoisin sauce

1 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon grated ginger

2 garlic cloves, minced

1 boneless, skinless chicken breast, sliced

1 package (12 oz) ramen noodles

Bean sprouts, sliced scallions, cilantro, lime wedges, and sriracha sauce for serving

Instructions:

In a large pot, combine the chicken broth, water, hoisin sauce, soy sauce, fish sauce, grated ginger, and minced garlic.

Bring the mixture to a boil and reduce the heat to a simmer.

Add the sliced chicken breast and cook until the chicken is no longer pink, about 10 minutes.

Remove the chicken from the pot and shred it with two forks.

Meanwhile, cook the ramen noodles according to the package instructions.

Divide the cooked noodles among four bowls.

Pour the hot broth over the noodles.

Top with the shredded chicken, bean sprouts, sliced scallions, and cilantro.

Serve with lime wedges and sriracha sauce on the side.

Enjoy your delicious Ramen Chicken Hoisin Pho!

Note: You can adjust the amounts of hoisin sauce, soy sauce, fish sauce, and other seasonings according to your preferences. If you prefer a spicier dish, add more sriracha sauce or chili flakes. Also, you can add other toppings such as sliced jalapenos, chopped peanuts, or boiled egg.

#ramen #chickenhoisin #hoisinrecipe #ramennoodles #asiancuisine #easyrecipes #comfortfood #foodvideo #onepotmeal #yum #pho

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#ramen #chicken hoisin #hoisin sauce #ramen noodles #Asian cuisine #comfort food #one-pot meal #homemade ramen #chicken ramen #hoisin-glazed #easy recipe #savory #umami #noodle soup #foodie #recipe video #delicious #quick dinner #weeknight meal #flavorful #hearty #family meal #dinner ideas #culinary #fusion food #broth #food tutorial #cooking at home #tasty recipe #meal prep

[good444me]

#kung pao beef #eggrolls #homemade dinner #asian cuisine #jasmine rice

[lastlovelasts]

My parents taught me how to cook lots of Vietnamese recipes, but phở was so complex and special that I did not want to try. Well friends, for the first time in my 31 chronological years of life, I just made phở. From last night to today, the pho broth seems deeper with more flavor. I think this is the best thing I have ever done in the kitchen. 🍜

📸 c/o: Big sis via iPhone 15

#comfort food #comfort #pho #pho soup #pho noodle soup #pho noodles #vietnamese #vietnamese food #vietnamese cuisine #cooking #homemade pho #homemade dinner #dinner #whats for dinner #supper #asian #asian cuisine #asian food #oxtail

[drritamarie]

Cool Off And Refresh With This Nourishing Creamy Asian Slaw

Indulge in the healing potential of our delightful Asian Coleslaw recipe, specially designed to cater to individuals with or without dietary concerns. This is perfect for a hot, mid-summer cookout.

Unlike classic coleslaw, our Asian Coleslaw is dree of mayonnaise, egg, sugar and other undesirable ingredients that can be inflammatory.

Bursting with a colorful array of nutrient-packed ingredients, this delightful slaw offers a harmonious blend of tastes and textures that will leave you feeling rejuvenated and satisfied.

Whether you're following a specific diet or simply looking to savor a light and flavorful side dish, this Asian Slaw is a must-try addition to your summer menu.

This recipe is naturally gluten-free and easily made low oxalate and low histamine.

#digestivehealth #healthyliving #functional medicine #healthconditions #Asian Cuisine #Slaw Recipes #Creamy Salad #Healthy Eating #Plant-Based #Vegan Recipes #Vegetable Dishes #Nutritious Meals #Cabbage Recipes #Asian Flavors #Homemade Dressing #Culinary Delights #Nutrient-rich #Fresh Ingredients #Food Blog

[spicesavant]

How to Make Delicious and Healthy Orange Chicken at Home

Orange chicken is a popular Chinese-American dish that is known for its sweet and tangy flavors. This dish is made up of bite-sized pieces of chicken that are breaded, fried, and then coated in a sweet and savory orange sauce. The dish is typically served with steamed rice and vegetables, making for a satisfying and flavorful meal. The origins of This dish can be traced back to the 1980s, where…

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#Asian cuisine #Budget-friendly #Chinese cuisine #Cooking tips #Dairy-free #Delicious recipes #Easy recipes #Family dinners #Flavorful dishes #Fusion cuisine #Gluten-free #Healthy eating #High-protein #Homemade meals #Kitchen hacks #Leftovers #Low-carb #Main dish #Meal planning #Nut-free #Poultry #Quick meals #Restaurant-style #Sweet and savory dishes. #Takeout at home

[jaideepkhanduja]

How to Make Delicious Chinese-Style Scallion Pancakes at Home

Chinese-Style Scallion Pancakes are a beloved dish in Chinese cuisine, known for their crispy exterior and flavorful filling. These savory pancakes are made with a simple dough that is rolled out thin, filled with scallions and seasonings, and then pan-fried until crispy. They are a popular street food in China and are often served as a breakfast food, snack or appetizer. In this article, we’ll…

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#Asian Recipes #Chinese Cuisine #Chinese-Style Scallion Pancakes #Homemade Pancakes #Scallion Pancakes

[thetockablog]

Nasi Goreng

Nasi Goreng Ingredients2 tbsp vegetable oil500g boneless chicken thighs, cubed4 tbsp ketjap asin4 garlic cloves, finely chopped2 tsp crushed red chilli1 large onion, diced450g cold cooked rice, day old2 tsp fish sauce To serveFried eggSpring onion, thinly sliced MethodHeat oil in a large pan over high heat.Add onion, garlic, and red chilli and cook for a minute.Add cubed chicken, and cook for…

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#Asian cuisine #Asian food #authentic #chicken fried rice #delicious #easy #egg fried rice #food #fresh #fried rice #homemade #Nasi Goreng #simple #south African

[thelcsdaily]

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

#food #asian cooking #indian cuisine #beef dishes #stew #beef stew #home cooking #home cooked meal #homemade #my photography #food photography #original photography #thelcsdaily #black peppercorns #garam masala

[saintjosie]

Opinions on kimchi? I hear a lot about it and it sounds cool as hell. Fermentation is such a neat thing

i love kimchi!

fun tidbit, jess has a very severe dairy allergy and so when i cook for her, i have to replace ingredients in the stuff i know how to cook. it turned out to be much easier than i thought to cook dairy free meals and a large part of that is because jess loves asian food. which makes complete sense when most asian cuisines rarely use dairy and so a lot of asian restaurants are safe for her.

making korean food all the time for jess helped me realize how much i missed homemade korean food and helped me reconnect with korean culture that i thought i had lost a long time ago.

and i just think thats neat!

[viapu-com]

Dive into the crunchy side of life with our Crispy Rice Recipe! Seek pleasure in each bite. Master it, relish it, share it. Unleash the chef within you. Enjoy Crunchy Delights!

#cooking #crispy rice #foodie #homemade #crunchy delight #mastering recipes #Asian cuisine #kitchen adventures #food creation #unique recipes #mouthwatering #delicious #food post #love for food #wow taste #culinary art #easy to cook #comfort food #food love #taste explosion #food inspiration #foodgasm #eat good #food for soul #tastebuds #cook it yourself

[c-rowlesdraws]

Idk what a perilla is or why it has something to do with pickles, but she’s adorable

Perilla Pickle's name has a story behind it! The friends who found her originally named her Pickle after they caught her nuzzling a large jar of homemade pickles in the kitchen. I wanted to keep Pickle but give her an additional name, so I started thinking of types of pickles and vegetables that could be pickled, to keep her new name on-theme.

The wikipedia page for pickled foods helped. Out of my shortlist of potential names, I chose Perilla. Perilla is a genus of herb, with different varieties used in East and Southeast Asian cuisine (shiso in Japan, kkaennip and deulkkae in Korea), and traditional Chinese medicine (紫蘇). I found out about Korean pickled perilla leaves, kkaennip-jangajji, via Maangchi's fantastic Korean cooking YouTube channel, so I'd already had the name Perilla as a high candidate before I started looking at Wikipedia for further inspiration. What boosted it to number one ultimately was the alliteration and the rhythm ("Perilla Pickle" is fun to say), and also that "Perilla" sounds like it could be a "normal" name, maybe for a sweet, naive heroine in a 19th or early 20th century novel. It made me imagine my cat dressed up like a Beatrix Potter illustration. And a name that brings that sort of image to mind is definitely the one to choose.

#perilla pickle the cat #cats #catie talks #ask

[najia-cooks]

[ID: A plate of whole and ground spices including red chilis, Ceylon cinnamon, coriander seeds, and star anise. End ID]

新加坡咖哩粉 / Xinjiapo gali fen / Curry powder Singapura (Singapore curry powder)

Singapore curry powder, or gali fen ("gali" from the English "curry"), is a spice blend that was inspired by British Madras curry powder, but grew to incorporate Chinese spices and aromatics. It is representative of the culinary culture of Singapore, which incorporates influence from Chinese, Indian, Thai, Malay, and Indonesian cuisines.

This blend is used in “Singapore” curry fried noodles (actually a Hong Kongese dish) and in other Chinese curry dishes including chicken curry (新加坡式咖喱鸡), beef brisket curry (咖喱牛腩饭), curry soup noodles, and vegetable curries. It is also a popular choice for marinating meat and seafood.

Curry powder Singapura starts from a base of dried red chilis, and is rounded out with earthy spices including turmeric, coriander, cumin, and fenugreek. Warming spices such as nutmeg, mace, cinnamon, and cloves are often also included. Chinese influence sometimes appears in the form of chenpi (dried mandarin orange peel), Sichuan peppercorn, dried radish, liquorice root, star anise, and dried ginger.

Recipe under the cut!

Patreon | Tip jar

Makes about 1/3 cup.

Ingredients:

2 Tbsp (17.4g) ground turmeric / 薑黃

10 dry red chilis (11g; adjust to taste)

2 Tbsp (8g) coriander seeds / 芫茜

1 tsp (3.6g) fenugreek seeds (optional)

1 tsp (2.5g) cumin seeds / 小茴香種子

1 tsp (2g) fennel seeds / 谷茴

1 tsp (2g) ground ginger (optional)

1/2 tsp (1.6g) black peppercorns

1 inch (1.5g) Ceylon cinnamon / 桂皮

1 pod (1.4g) star anise / 八角

1g liquorice root / gan cao / 甘草 (optional)

1g chenpi / 陳皮(optional)

1g cao guo / tsao ko / 草果 / Chinese black cardamom, freshly grated (optional)

4 (1g) green cardamom pods

1/2 tsp freshly grated nutmeg / 玉果 (1/4 tsp preground; .5g)

1/4 tsp (7; .4g) cloves

2 blades mace (.2g; optional)

Liquorice root, chenpi, and cao guo may be found at an east Asian or Chinese grocery store, but may need to be purchased online. Many homemade versions of this spice blend do not include these spices.

Hong Kong curries tend to be relatively mild and sweet, including a lot of turmeric and cinnamon relative to the amount of chili and pungent spices. You should adjust the heat, sweetness, and pungency of the blend to your taste.

Instructions:

1. For a less spicy curry powder, you may choose to break open the chilis and remove all or some of their seeds.

2. Roughly crush star anise, cinnamon, nutmeg, and cardamom pods in a mortar and pestle or with the flat of a knife. In a small, dry skillet, toast whole spices (coriander, fenugreek, cumin, black pepper, cinnamon, fennel, star anise, nutmeg, cardamom, Sichuan peppercorn, cloves, and mace) one at a time until each is fragrant. Set aside and allow to cool.

Spices are toasted one at a time so that smaller spices don't burn before larger ones are fully fragrant. Sometimes, I'll toast larger spices (such as cloves and cardamom pods) together, and then toast smaller seeds (such as cumin) together, to speed up the process.

3. Remove pan from heat. Toast ground spices (turmeric, and anything else you used a ground version of) for 30 seconds, stirring constantly, and remove from the skillet.

4. Grind liquorice root in a spice mill or coffee grinder until as fine as possible, then pass it through a sieve to remove larger pieces. Return those pieces to the mill and grind again. This is done separately because liquorice root can be tough to grind!

5. Grind all spices in a spice mill until fine. Pass through a sieve. Store in an airtight container in a cool, dry place.

#Chinese #cooking #spice blends #curry powder #Hong Kongese

[olderthannetfic]

Do people in the US use bananas in desserts or cakes?

--

Yes.

We love our bananas almost as much as we hate commies or letting Latin America run its own governments!

The banana is actually our most consumed fruit. We pretty much only have the Cavendish unless you go to an Asian or Latin market. I'd say the average American doesn't even know bananas come in multiple types. But that one variety we have thoroughly incorporated into our cuisine for over a century.

Obviously, immigrants bring cuisines with them, so you'll see some Latin American and Asian dishes using bananas here if you're in the right part of the country, but probably the most quintessentially American uses of the banana for dessert are the banana cream pie and the banana split.

Bananas are also often added to milkshakes or used as garnish on other ice cream dishes at ice cream parlors. Pretty much any ice cream parlor will have banana splits on its menu at all times. (Though places that just serve scoops of ice cream to go in a cone or cup might not.) Banana cream pies aren't as ubiquitous, but most bakeries that make pies will have them as one of the flavors they alternate between alongside some staples they make every day, and restaurants that serve pie for dessert will frequently have this flavor.

Bananas Foster is a flambé typical of midcentury restaurants trying to be fancy (meaning 1950s) and came from New Orleans. It's not something I'd ever expect to see on menus around here in 2020s California. I'm not sure what kind of restaurant Bananas Foster would be typical of in the modern day outside of New Orleans. Event caterers might offer it as a gimmicky dessert for a special occasion. I guess I think of it as more of an impress the tourists type food than a default, but it's something I'd expect to see in a book on "American cuisine".

Banana bread and related muffins are very common. These are sweet but not overpoweringly so, and you'd typically find them in a coffee shop as a snack, maybe for breakfast or for mid afternoon. We have lots of "breads" in this genre including the very common pumpkin bread.

Banana pudding is a kind of trifle that is very typical of Southern cuisine. Growing up, the only time I ever saw it was at a particular soul food and BBQ place (there's a lot of overlap between African American traditions and Southern ones for obvious reasons).

I suppose it sometimes looks as fancy as most of the image search pics I'm finding, but my personal experience with it from that BBQ place is a lot closer to the gloopy homemade pic on Wikipedia. I've always seen it made with Nilla wafers, which I consume in no other context.

American Chinese food is ubiquitous, and restaurateurs were faced with a dilemma: American diners expect a dessert course, but Chinese Chinese cuisines don't descend from that same era of French haute cuisine that set the number of courses and their order in the eyes of Western Europe. The default ~exotic~ dessert they settled on was fried bananas. They're a version of the deep-fried banana fritter from all over the place. IDK how closely ours resemble the Indonesian ones. This is one case where you do sometimes see "baby bananas" in a mainstream American context, though fried bananas are also often made with the Cavendish.

(Baby bananas are those small, thin-skinned ones. The internet tells me they're also Finger Banana, Ladyfinger Banana, Nino Banana, Murapo, and Orito. Sorry if that's pedantic. I've got no idea which bananas you guys have over there. Something more than the shitty Cavendish, I presume.)

You wouldn't be likely to see a fried banana anywhere but as dessert at a Chinese restaurant or maybe at a Tiki restaurant on the rare occasions those still exist.

If you're not familiar, the midcentury US was obsessed with this fad for faux-tropical decor, food, and very alcoholic drinks. Supposedly, a lot of it was fueled by military men having served in the Pacific, so it has a heavy Hawaiian influence, but it's really a mishmash of incoherent memories of Polynesian things with a heavy topping of colonialism and exoticism. It's problematic trash, and I love it, especially the stupid mugs.

The frozen banana is another US cuisine thing. It's a frozen banana on a stick with a chocolate coating and usually nuts stuck to the chocolate. Apparently, this one is from California, so it may be less ubiquitous than I imagine.

Wikipedia reminds me of Hummingbird Cake, which is a Southern thing that, in my opinion, hasn't made it as far outside that area as banana pudding.

Lately, our collective boner for the Great British Bakeoff has made Banoffee pie start showing up here, but it's not really an American thing.

Wikipedia tells me there's something called a banana boat that's a classic campfire food (i.e. something you make in/on a campfire while camping). It sounds like an upgraded s'more, and I am outraged that nobody told me this was a thing.

A very regional specialty that I only recall because of a Josh Lanyon novel is buffalo milk, which is an alcoholic milkshake that's the signature drink of Santa Catalina, an island near L.A. that has a herd of bison living on it due to some filmmaking shenanigans in the 1920s. Sometimes, it only uses banana liqueur, but it can also use fresh bananas. It's a chocolate-coffee-banana concoction.

I'm quite fond of peanut butter banana sandwiches, but aside from those and fruit salad, I'd say Americans probably think of the banana more as a breakfast food, slicing it onto our cereal and onto or into our pancakes and drinking it in smoothies. Or we think of it as a standalone snack in handy packaging. But we definitely have a wide variety of banana desserts and sweet drinks too.