omg there are chocolate pop tarts? Only the cinnamon and brown sugar had appealed to me before, of all the one I ever heard of. Now I might never be able to go into a supermarket again. I am doomed...
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The one food you'll eat. And eat. And eat.
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omg there are chocolate pop tarts? Only the cinnamon and brown sugar had appealed to me before, of all the one I ever heard of. Now I might never be able to go into a supermarket again. I am doomed...
Right now I'm addicted to spicy pork ramen with extra vegetables. I'm finally getting to use my chopstick set. I've eaten this like 3 days in a row.
Fond of a simple dish of bok choy lately, simmered briefly with tofu in some decent chicken broth, couple shakes of a red pepper flake once it's ladled into the bowl (and some rice at the ready in case I overdid the pepper).
Beef tenderloin with wine sauce and lobster.
My world famous spicy Thai basil chicken.
Sweet rice with coconut milk and mango.
Baozi
My world famous spicy Thai basil chicken.
Sweet rice with coconut milk and mango.
Baozi
You got it!
2 thighs cut up (better than breasts, I feel)
1 t raw sugar
3-5 crushed garlic gloves
3-5 crushed red Thai chili
Handful of fresh basil
3-4 green onion stalks in one inch sections
2 T soy
1 T dark soy
1 T oyster sauce
Hot wok
Fry two eggs and set aside
2 T oil
Stir fry chicken with raw sugar (2-3 minutes)
Add garlic and chili (1-2 minutes more)
Add soy’s and oyster sauce stirring constantly. (30 seconds or so)
Turn off flame
Add green onion and basil, stir 30 seconds.
Plate with rice.
Here’s a picture from this summer.
[doublepost=1515950683][/doublepost]Ps - I put the fresh chili’s and garlic cloves in a crucible to crush. Just pound them a few times (like they’re resisting arrest) to release their flavor and oils.
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Thanks.
Any suggestions for the soy & dark soy?
And can I taze the garlic if it's really getting "out of hand"?
Bu yao xie xie!
No real suggestion. I buy whatever I see in the Asian market.
Yes taze if necessary. But I recommend letting them rest a minute afterwards to relax. It’s hard stuffing them in a pan while stiff and shaped like star anise!
This warmer winter is causing our basil plants (more like small trees) to flourish. Basil out of our ears. Not to mention the other herbs we grow. I trimmed back our rosemary bushes back in late October, and they look like I haven't cut them in years.
That basil chicken looks great, Gutty. I've got a modified recipe somewhere that uses a fistful of peppers.
I've been craving cheesy, creamy spatzle for a week now. Sadly, you really want to avoid cheese during PND. Soon.... I can barely make out the flavor in anything at the moment.
That basil chicken looks great, Gutty. I've got a modified recipe somewhere that uses a fistful of peppers.
I've been craving cheesy, creamy spatzle for a week now. Sadly, you really want to avoid cheese during PND. Soon.... I can barely make out the flavor in anything at the moment.
You are making me jealous! That sounds like a real treat. Thai basil chicken, you make it? Amazing!
Awww. Thank you.
I have no life so I have a plenty of time to practice cooking.
Retiring doesn't have to be boring. Just saying.Awww. Thank you.
I have no life so I have a plenty of time to practice cooking.
Sorry @Zenithal, I don’t know how I missed your post. Thanks. I’m envious over your basil plants. In season I can get basil by the bag full for a couple dollars, but right now I settle on a few sprigs for $4. I can’t imagine having them grow in abundance year round. I prefer sweet basil while Thai basil (aka licorice basil, I think) is more authentic. I can’t handle more than 5 red Thai chilis in that dish.
I had to google spatzle. What’s in it? Please share.
It sounds similar to jiaozi (dumpling). I don’t season the dough though and fill it with seasoned ground lamb or pork. I drop them in boiling water and add a cup of warm water after it reboils. I pull them out after it reboils three times. They’re delicious and warms you up on cold days. It might sound gross but some people sip the water they cooked in too. I’m not fond of the water but some like it.
Here’s a picture. I usually make a up a few plates on Sundays and toss them in the freezer, then boil them for a quick meal in the evening after work.
It's an egg based noodle. How you prepare it is up to you. I usually like a cheesy sauce that's cooked in so it isn't as creamy. As for the plants, it was never intentional. The unique weather we have here means all varieties will become bush like if you take care of them. We've got a few varieties. The thai variety is a staple in our salads and whatnot. Dark opal, holy, etc. all get used. Italian sweet or genovese, which most people know to be basil, grows too, but we don't use it a lot in cooking. Just salads or eating it plain since it's mild with a slight bite.
As for the peppers, I can't stand the excess heat, but I still eat them. They're rather healthy little things. Plus, the pain is temporary. You can also have a few drinks prior and the pain or rather the burn isn't as strong.
As for the peppers, I can't stand the excess heat, but I still eat them. They're rather healthy little things. Plus, the pain is temporary. You can also have a few drinks prior and the pain or rather the burn isn't as strong.
Jiaozi and spätzle are not the same.
When I lived in Beijing I pretty much lived on jiaozi and beer from a small stand near where I was living. Couldn't have done my health any good but I seem to have survived. Spätzle would be closer to gnocchi. They're often served covered in melted cheese; I ate a few platefuls of the stuff last month at the various Christmas markets near me. It doesn't look appetising but sure hits the spot, especially if that spot in your stomach is mostly alcohol up until that point.
When I lived in Beijing I pretty much lived on jiaozi and beer from a small stand near where I was living. Couldn't have done my health any good but I seem to have survived. Spätzle would be closer to gnocchi. They're often served covered in melted cheese; I ate a few platefuls of the stuff last month at the various Christmas markets near me. It doesn't look appetising but sure hits the spot, especially if that spot in your stomach is mostly alcohol up until that point.
Yeah! I mix soy, chopped ginger and a splash of vinegar to dip in. And as, @adrianlondon said, with plenty of Tsingtao or Yanjing.
Thank you for helping me understand spatzle. When googling I picked up on the word “dumpling” and my mind turned to jiaozi. I spent most of my time in Tianjin but a fair amount in Beijing. Sweet Jesus I have flashbacks of the taxi rides. I’d tip extra so he’d drive sanely and even more if he’d use his air conditioning. And the train and busses with people sleeping on each other’s shoulder....Lol. I guess since I was gweilo (I’ve forgotten the Mandarin equivalent) no one slept on me.
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Soy and fish sauce seem to be universal ingredients. They'll work with just about any cuisine bringing a unique hint of flavor. My knowledge on Asian cuisine is limited because I'm not into it that much, but I do recall a small family owned place about 30 years ago that made something called mantou, I believe. Steamed or lightly fried buns about the size of your pinky and dipped in various sweet sauces or custards, though I recall sweetened condensed milk being popular. I've made it from scratch a few times and they were pretty good, or good to my knowledge. I'm sure a Chinese person would laugh at it.
I am fond of the Japanese sweet azuki confectioneries. I think the most interesting fact I've learned over the years is that Asian cultures, specifically the Japanese, really do have a fondness for wheat based bread when you would assume they don't. Though the mass produced store bought loafs are similar to the Pullman loaves that older Americans would be used to or rather grew up with. Though artisan bakeries have flourished in major cities in Japan.
We plan on going there one day when the kids are older. The experience would be lost on them now.
I am fond of the Japanese sweet azuki confectioneries. I think the most interesting fact I've learned over the years is that Asian cultures, specifically the Japanese, really do have a fondness for wheat based bread when you would assume they don't. Though the mass produced store bought loafs are similar to the Pullman loaves that older Americans would be used to or rather grew up with. Though artisan bakeries have flourished in major cities in Japan.
We plan on going there one day when the kids are older. The experience would be lost on them now.
Many, many years ago a coworker introduced me to Jiaozi......her husband had worked in China for a while and when he returned home he brought news of this, which rapidly became a family favorite. So one day she discovered a Chinese restaurant close to where we worked which, lo and behold, had jiaozi and she assured me, this was the real thing, or as close to it as we could get in the suburbs of Washington, DC. I've loved it ever since. Yes, soy sauce. a bit of ginger and a splash of black vinegar -- good to go!! Absolutely, beer to accompany it as well (couldn't do that when we were returning to work after our dinner hour, though; had to just drink tea then)..... Well, dang, it's been a while since I've treated myself -- guess I'll be having myself some Jiaozi in the not-too-distant future!!!
The one item which I always, always MUST have in my house is.....olives! I absolutely adore olives....especially Kalamata, but also various other varieties as well. I am fortunate enough to live fairly near a store which has a really nice Olive Bar where I can help myself to choosing favorites and also select new varieties to take home to try.... Olives seem to find themselves included in many of my meals, even though it might not be considered traditional. In my household, Olives RULE!
