#siu mei | Explore Tumblr Posts and Blogs

dasistleeway · 11 months

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We had Cantonese BBQ with Fu-In's friend's family...

#cantonese bbq #taipei #siu mei

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notjongin · 2 years

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#siu mei #cantonese food #roast pork #char siu #rice #mine;#food

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l3r40l · 6 months

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Siegetober: days 13-16

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rul-am-i · 2 months

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Happy Chinese Lunar New Year!!! ---Ying

#r6 #rainbow six siege #r6s #Siu Mei Lin #procreate

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itstokkii · 10 months

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china ahjussi better skip his morning tai chi if he wants a headstart against these 3

#hetalia #asian tiger trio #aph hong kong #aph south korea #aph taiwan #nyo south korea #lee siu chun #im soo jin #xiao mei #tokki draws

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ajaxf50 · 3 months

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Siege Sisters: Family Potrait

#rainbow six siege #rainbow six fanart #rainbow six siege girls #r6s girls #eliza cohen #meghan castellano #emmanuelle pichon #elena maría álvarez #elzbieta bosak #yumiko imagawa #grace nam #zofia bosak #aria de luca #lera melnikova #anja katrina #monika weiss #siu mei lin #tina lin tsang #tiana pereira

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twenty-words-or-less · 1 year

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Riki-Oh: The Story of Ricky (力王)

Summary: Ricky Ho/Lik Wong (Fan Siu-wong) is a young man with extraordinary fighting abilities. When he winds up in jail for manslaughter, he must do whatever he can to survive.

Campy, silly, fun Hong Kong actioner made for five dollars and some dirt whose dub adds Carpenter-esque dimension, weirdly enough.

Rating: 4/5

Photo credit: Asian Movie Pulse.com

#riki oh the story of ricky #力王 #1991 #lam nai-choi #action #splatter #hong kong #cantonese #Fan Siu-wong #Fan Mei-sheng #Ho Ka-kui #Yukari Oshima #Frankie Chen #4 #film reviews #film review #twenty-words-or-less #twol #week 1

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foodffs · 1 year

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Singapore Noodles (星洲炒米粉, Singapore Mei Fun) Easy Singapore noodles recipe featuring rice noodles tossed in a curry sauce with juicy shrimp, rich BBQ char siu pork, crispy onions and peppers.

Recipe => https://omnivorescookbook.com/singapore-noodles/

#submission

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xinyuehui · 3 months

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Man Wai Sam ♕ QUEEN ambitious, charismatic, leader Chui Hiu Mei ♖ ROOK devoted, sensitive, efficient Hui Si Ching / Cathy ♗ BISHOP cunning, outgoing, competitive Jeung Ga Yin ♛ QUEEN curious, rational, creative Lau Yim ♞ KNIGHT righteous, outgoing, focus Leung Ging Yan / George ♟ KING PAWN paranoid, social, confident Ku Siu Wa / Kingston ♚ KING? unknown

新聞女王 The Queen of News · 2023

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najia-cooks · 10 months

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星洲炒米粉 / Xing zhou chao mei fun (Singapore noodles)

This dish fries steamed noodles and assorted vegetables in a mildly spicy curry paste, made from a bespoke curry powder and a blend of fresh aromatics. The result is a crispy, chewy, complex, warming stir-fry with notes of turmeric, liquorice root, and cinnamon.

Though this dish is referred to as "Singapore noodles," vermicelli dishes common in Singapore do not include curry powder! These "Singapore" noodles in fact originated in Hong Kong 茶餐廳 (cha chaan teng; Western-influenced cafés), and gained popularity between the 1940s and 60s. They combine British influence (in the form of curry powder) with the rice noodles common in Chinese, Malay, and Indian cooking; the reference to Singapore is perhaps a nod to the cosmopolitan, "exotic" atmosphere of these cafés.

This is a vegan version of a dish that often also includes shrimp, char siu, or chicken. Instructions for a vegan version of the typical sliced fried egg topping are included.

Recipe under the cut!

Patreon | Tip jar

Serves 3-4.

Ingredients:

For the dish:

200g vermicelli rice noodles (bee hoon / mi fen; 米粉)

4 green onions, greens and whites separated

1/2 medium yellow onion, thinly sliced

1 medium (50g) julienned red mild chili (such as aji dulce), or 1/4 medium red bell pepper

1 medium (50g) julienned green mild chili, or 1/4 medium green bell pepper

1 bunch yellow chives

Small handful bean sprouts

3-inch piece (40g) carrot, julienned

1 tsp table salt, or to taste

Large pinch MSG (optional)

Rice vermicelli (also known as bee hoon / bihun, mee hoon / mihun, or mi fen) are long, fine rice noodles. They should not be confused with semolina vermicelli. They may be purchased at an east or southeast Asian grocery store; Chinese, Vietnamese, or Thai rice vermicelli will all work. I used Hai Ca Vang rice vermicelli, which I like in this dish for how well they stand up to stir-frying, and the chewy bite they give to the final dish.

Yellow chives are simply chives that have less color because they are grown out of the sun. They may be found in a Chinese grocery store; if you can't get your hands on any, omit them or substitute more bean sprouts.

For the curry paste:

4 tsp curry powder Singapura, or to taste

3 cloves garlic

4 Thai shallots, or 1 Western shallot

1-inch chunk (10g) ginger

1/4 medium yellow onion

White of 1 stalk lemongrass (optional)

1 bay leaf (optional)

Some versions of Singapore noodles are flavored entirely with curry powder, or (if a spicier curry powder is being used) with a mix of curry powder and turmeric; home cooks tend to include less curry powder or paste than restaurants do. You could decrease the amount of curry powder down to about a teaspoon for a home cook version of this dish. If you aren't making your own, Singapore curry powder (咖哩粉) can be purchased online from specialty spice retailers, or from a Hong Kongese brand such as Koon Yick Wah Kee; you could also substitute another mild, sweet curry powder, such as Japanese curry powder (S&B is a popular brand).

You could skip prepping the aromatics as well by purchasing a jar of ready-made Chinese curry paste (咖哩醬) from a brand such as Koon Yick Wah Kee (whose blend consists of curry powder hydrated with white vinegar and soybean oil); Malaysian curry paste would be a good substitute. Some recipes make a quick homemade curry paste by combining curry powder with salt (1 tsp), sugar (1 tsp), oyster sauce (1 Tbsp), water (2 Tbsp), and sometimes chili sauce, and add this sauce to the noodles as they are fried. I prefer versions of the dish that add fresh aromatics, though—I think they round out the curry powder by providing a flavorful base for it. You can experiment until you get the flavor and texture you prefer.

For the egg:

1/4 cup (60mL) coconut milk, or water

1/2 tsp ground turmeric

1/4 - 1/3 tsp kala namak (black salt)

1/4 tsp ground white pepper (optional)

1/2 tsp Liaojiu (Chinese cooking wine)

Liaojiu will likely be labelled "Shaoxing wine" in English. For an alcohol-free version, use ume plum vinegar or apple cider vinegar. The wine is used to flavor and cut the 'egginess' of the eggs.

This recipe usually calls for eggs, liaojiu, and salt. The turmeric and white pepper add flavor and color; the kala namak provides an eggy taste.

Instructions:

1. Prepare the aromatics. Peel and chop the garlic; mince the onion and shallots; scrub and mince the ginger (there's no need to peel it). Divide the whites of the green onions from the greens, and mince the whites.

Pull away any tough outer leaves of lemongrass. Separate the yellow / white section from the green, and cut off the root end. Reserve the green to flavor soup stocks. Thinly slice the white of the lemongrass widthwise, then pass the knife through for another few minutes to mince very thoroughly.

For a "saucier" noodle dish, pulverize the aromatics in a mortar and pestle or a blender rather than mincing them.

2. Prepare the vegetables. Cut peppers into a thin julienne; julienne the carrots; thinly slice the onion. Cut the greens of green onions, bean sprouts, and chives into 1 1/2 or 2” pieces.

3. Cook the noodles. Soak noodles in just-boiled water for about 90 seconds, or until they break when pinched firmly. Depending on the thickness of your noodles, they may need as much as 2-3 minutes.

Drain the noodles, but don’t rinse them. Spread them out on a baking sheet and cover to allow to steam for 10 minutes. With oiled hands, gently pull apart and untangle the noodles. Cut them in a few places with kitchen scissors to make stir-frying easier.

4. Cook the egg garnish. Whisk all ingredients for the egg together in a small bowl. Heat a wok over medium heat for several minutes, then add in a couple teaspoons of oil and swirl to coat the surface of the wok. Pour ‘egg’ into the bottom of the wok, then lower heat to low and allow to cook until darkened and solidified on top. Flip and cook the other side on medium-high until browned in places. Remove from wok and thinly slice.

5. Cook the vegetables. Heat wok on high for several minutes. Add in a couple teaspoons of oil and swirl to coat. Fry sliced onions, agitating often, for about 30 seconds; add carrots and fry another 30 seconds. Add peppers and cook for another 20-30 seconds. Remove from wok.

Cook chives or bean sprouts for 30 seconds to a minute, until slightly wilted, and remove.

6. Make the curry paste. Add another couple teaspoons of oil to the wok. Fry the aromatics (whether minced or pulverized) and bay leaf, stirring often, until fragrant, about 2 minutes. Lower heat to low, then add the curry powder and stir. Immediately add another couple teaspoons of oil, or enough to create a bit of sauce (the amount will vary based on how much curry powder you've added).

If you're using pre-made curry paste, just fry it for 30 seconds or a minute until fragrant. If you're using a mix of vegetarian oyster sauce, water, salt, and sugar, skip this step.

7. Fry the noodles. Raise the heat to medium-high. Add the noodles and stir to coat evenly. Allow noodles to sit for a minute or two, then flip with chopsticks or tongs and allow to fry again. This will help the noodles to fry and brown.

Do this a few times until noodles are evenly toasted, 4-5 minutes. Add salt and MSG (or oyster sauce mixture) and stir to coat. Add in vegetables, egg, and green onions and cook for another minute until green onions are wilted.

#cooking #recipes #Hong Kongese #Chinese #fusion #noodles #rice noodles #carrot #bell peppers #gluten free

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omnivorescookbook · 1 year

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Singapore Noodles (星洲炒米粉, Singapore Mei Fun)

Easy Singapore noodles recipe featuring rice noodles tossed in a curry sauce with juicy shrimp, rich BBQ char siu pork, crispy onions and peppers.

Recipe => https://omnivorescookbook.com/singapore-noodles/

#noodle #takeout #stir fry #easy dinner #main #gluten free #non dairy

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haunted-headset-alt · 2 months

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"do you think we're soulmates in every universe?"

"are we even soulmates in this one?"

things i adore <3

⋆⭒˚｡⋆ films: coraline | opal | shop: a pop opera | harry potter films | hunger games

credits to @daydream-of-a-wallflower for the blog layout idea!

credits to @starzyyy1 for the dividers!

⋆⭒˚｡⋆ anons: 🪱

#hauntytalks

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anxiescape · 5 months

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:OOO

🌹🌹🌹

¿Tres más? Okay, let's go!

#1: It’s On The House (AKA, Freenoodles for the soul.)

Tang stepped into a homely little restaurant to get out of the rain. The kind, piggy waiter suggests that he should order something.

“I see.” The demon—Pigsy, was it?—glanced over his shoulder at the kitchen before leaning over and speaking to Tang in a hushed whisper. “In that case, you better order somethin’. The boss don’t like freeloaders, ya see.” “Oh!” Tang nodded fervently and scrambled to grab the menu off the table. “Yes, I was definitely planning to order a bite to eat. It smells wonderful in here, and I’m famished!” Tang quickly skimmed over the menu, before pointing at one of the listed entrees. “I think I’ll have the char siu pork with a side of chow mein and steamed veggies.” Pigsy gave him an unimpressed look. “Hmm. Think you’re real funny, do ya?” Confused, it took Tang almost ten whole seconds to realize his mistake: pork. He had just told the polite pig demon that he would like to eat some pork. “OH! OH NO, I’M SO SORRY!” Tang wailed, his face burning as red as his changpao. “I’LL ORDER SOMETHING ELSE!”

#2: Burning Shadows (Shadowpeach, as usual.)

This is just dialogue and notes, sorry about that. This fic isn't very written just yet.

So like, Macaque accidentally got the Samadhi Fire instead of Mei, remember? Anyway, he's really not doing well, but Wukong found him and is now caring for him. This is a hurt/comfort fic (one of the best fanfic tropes).

Macaque: I’m sorry. I’m sorry. I didn’t mean to hurt her. (referring to Mei) Wukong: … I know. She’s doing better now. Macaque: (hisses in pain through gritted teeth) Wukong: She’s back to her feisty old self. She’s still pretty mad at you, though. (Tears leak from Macaque’s eyes, but they sizzle and evaporate instantly on his cheeks.) Macaque: I’m sorry… Wukong: You can tell her that yourself when this is all over, okay?

And #3: Stargaze (This is actually a scene from the upcoming chapter.)

(Wukong and Liu’er are by the river, and a dragonfly lands on Liu’er’s nose. He’s surprised and lifts his hand up to it, at which point it crawls onto his finger and sits there. He stares at it in amazement, and Wukong comes over.) Wukong: Hey! You caught a dragonfly! Liu’er: (thinking to himself) A dragonfly? Is this a dragon, like the ones from Wukong’s stories? It’s smaller than I thought it would be… Wukong: We should name it! Hang on, lemme think… Liu’er: (scoffs and rolls his eyes) Yeah, ‘cause you’re so creative. Wukong: Yes, I am—hey! Was that sarcasm? Liu’er: (smirks) Was it? (Wukong tackles Liu’er, disturbing the dragonfly which promptly buzzes away.) Wukong: You said you liked your name! (They tumble about, shrieking and laughing.) Wukong: (pinning Liu’er down) Say you like it! Liu’er: (grinning; rolls his eyes) I do. But that simple affirmation wasn’t enough for Wukong. Wukong: (starts tickling Liu’er) Say it with meaning! Liu’er: (shrieking and cackling) I do! I do!!!

There you go! :D

#fanfic wip #writing wip #six eared macaque #sun wukong #shadowpeach #lmk tang #lmk pigsy #lmk freenoodles #stargaze au #burning shadows au #ask

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l3r40l · 2 months

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✨💥✨

#r6s #r6s ying #ying #siu mei lin #rainbow 6 siege #rainbow six siege

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rul-am-i · 1 year

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Happy Lunar New Year!! YING is giving you Luck Red Envelopes! Hope y'all get lucky in the new year!

#ying #rainbowsixsiege #rainbow six siege #r6s #r6 #r6siege #lesion #siu mei lin #procreate practice #procreate #procreate art #fan art #r6 fanart

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kungfuwushuworld · 8 months

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Louis Fan Siu-wong

Fan is the son of Fan Mei-sheng, an actor contracted to the Shaw Brothers Studio. When he was 14, his father sent him to Xuzhou, China, to learn gymnastics and wushu.

After completing his studies, Fan returned to the Hong Kong film industry, and starred in Stanley Tong's Stone Age Warriors (1991). In 1992, at the age of 18, Fan portrayed the titular character in Riki-Oh: The Story of Ricky, a Hong Kong film based on the manga Riki-Oh. He claims that the director and producers of the film met him at the Hong Kong Airport upon arrival and immediately offered him the role. Being a young, up-and-coming actor, he took the role without knowing what it was. He later said he was shocked to discover how bloody and violent the Riki-Oh manga was.

Fan was a contract artiste under the Hong Kong television station TVB throughout the 1990s, and he starred in several television dramas, including Demi-Gods and Semi-Devils (1997) and Young Hero Fang Shiyu (1999). He left TVB in the 2000s, and appeared in several Taiwanese and mainland Chinese television series before focusing on films.

One of his most memorable film performances in the 2000s was as Jin Shanzhao, the tough Northern martial artist in the 2008 martial arts film Ip Man, which starred Donnie Yen as Wing Chun grandmaster Ip Man. Fan's performance in Ip Man earned him a nomination for Best Supporting Actor at the 28th Hong Kong Film Awards in 2009. He reprised his role as Jin Shanzhao in Ip Man 2, the 2010 sequel to Ip Man. He also portrayed a new character in The Legend Is Born – Ip Man (2010), another movie about Yip Man that is unrelated to Ip Man and Ip Man 2.

In 2018, Fan made his proper Hollywood movie debut in the film Attrition (2018) starring alongside Steven Seagal as an ally helping Seagal's character to take down a human trafficking cartel in Thailand.

#Louis Fan #kung fu star #kung fu cinema #wing chun #kung fu

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