#Chilli Paste

[buffetlicious]

Also from Choo Chiang Roasted Meat Noodle House (珠江烧腊面家) but this time is Roasted Chicken & Pork Rice (烧鸡烧肉饭). You see, this “roasted” chicken is in actual fact deep-fried but over here in Singapore and Malaysia, everyone just called it roasted chicken (烧鸡).

[identifying-cellphones-in-posts]

sorry if you've already answered this but what's your favorite phone to repair? I used to work in phone repair and I miss it so bad 😭

This is such a fun question! I love working in phone repair so I totally get it :)

If I had to choose a device I guess it would be the iPhone 11. It's not particularly fun or anything but definitely the easiest for me personally!

Issues are pretty easy to diagnose and fix on an 11 compared to the rest of the iPhone family, and the shields are more consolidated so even just a screen replacement only takes me like >10 minutes to do. Back glass is a breeze cause there are no magnets to fight with while chipping, and there is no wretched 5G cable to cause catastrophic problems :)

[ravenkings]

it's the first day it's like actually chilly outside this fall

[starlit-roses-ships]

ha ha yeah I’m totally fine what do you mean (just finished crying at the thought of my f/os genuinely loving me with the same intensity that I love them)

[doginprogress]

Sporks sweater came today, so she’s ready for when fall finally arrives and it’s no longer 80 degrees outside 🥵

[askwhatsforlunch]

Chilli, Pepper and Tomato Mussels

These Chilli, Pepper and Tomato Mussels, hot with home-grown chilli and fragrant with garden pepper, tomato and herbs, remind me of the delicious kūtai I ate when Ava took me to Gusto, one of her favorite restaurant (with a superb view!) in her hometown of Ngāmotu New Plymouth, back in March. Which mean, I shall definitely cook this dish for her next time we're together!

Ingredients (serves 1):

about 905 grams/2 pounds fresh mussels

120 grams/4 ounces unsalted butter

1 small onion

1 fluffy sprig fresh rosemary

half a dozen leaves Garden Sage 

2 bay leaves

1/2 tablespoon olive oil

1 garlic clove, minced

½ Garden Chilli Pepper 

¼ red Bell Pepper

1 heaped teaspoon tomato paste

1 large, ripe tomato, rinsed

4 sprigs Garden Chervil 

¾ cup dry white wine (such as Sauvignon Blanc, Chenin Blanc or Chardonnay)

Wash mussels thoroughly, gently scrubbing them with a clean sponge to remove any dirt and grit. Remove the stringy beards from the shells as well. Soak in clean water, a couple of minutes. Drain. Repeat, twice. Set aside.

In a large heavy-bottomed pot, melt half of the butter over a medium flame. Finely chop the onion, and add to the butter once it’s foaming. Sauté, a couple of minutes until softened.

Finely chop the soft top of the rosemary sprig, keeping the bottom whole and Garden Sage. Add the chopped herbs and both bay leaves to the pot. Cook, 1 minute more.

Increase heat to medium-high, and stir in mussels, coating in the butter and herbs. Cover with a lid, and steam, about 6 minutes, until the mussels start to open.

Using a slotted spoon, lift mussels out of the pot and into a large bowl.

Strain leftover liquid through a fine mesh sieve, into  a bowl.

In the mussels pot, melt remaining butter with olive oil. Add garlic. Cook, stirring over medium-high heat, until just softened, 1 minute.

Finely chop Garden Chilli and Bell Pepper, and stir into the pot. Cook, until softened, a couple of minutes. Add tomato paste. Cook, 1 minute more.

Dice tomato, and stir into the pot, along with its juice.

Finely chop Chervil, and had half of it to the pot.

Return mussels to the pot, stirring well, coating in chilli and tomato sauce. Stir in Sauvignon Blanc. Pour about 1/3 cup strained liquid back into the pot, making sure to discard any leftover sand. Cover with the lid, reduce heat to medium, and simmer, 4 minutes more.

Serve Chilli, Pepper and Tomato Mussels hot, topped with reserved Chervil, with toasted Sourdough and a glass of chilled Sauvignon Blanc. Bon appétit! 

[petercushingscheekbones]

'cooking' in uni be like, open a tin, defrost that thing and make whatever instant-cook carb you have lying around (instant noodles/quick cook pasta/cous cous*) put salt, put pepper, bam

[inkopolis-connection]

Jalea! He's singing "Raining in Manila"

(more like "Raining in Bankara")

[mumblelard]

still singing the old work songs or my life without molecules

clarice doesn't dream of labor either, just look at her dance

[tubetrading]

Food processing company | mfpindia

Modern Food Products is a leading food processing company and red chilli paste/mash manufacturer in India. As a trusted private labeling company, we specialize in providing top-quality private label food manufacturing solutions. Based in Vadodara, we serve as one of the prominent private label food manufacturers in the region, catering to various food industries in Vadodara and beyond.

Our commitment to quality and innovation makes us the perfect partner for all your food production needs.

[ponkothepenguin]

woke up this morning and it was -3°. who brought the arctic yeesh

[buffetlicious]

This pack of Roasted Duck & Pork Rice came from Choo Chiang Roasted Meat Noodle House (珠江烧腊面家) in Chong Pang. Mum would typically ask for the drumstick since this is the choicest part of the duck. Also in is crispy roasted pork with slices of cucumber, savoury and fragrant rice.

[therosecrest]

[vangoggles]

groceries are getting so fucking expensive but at least we can still have chili cheese fries...

[roses-and-elixir]

Something about mac and cheese I just can’t

[askwhatsforlunch]

Pork Belly and Pak Choi Noodle Soup

Making this fragrant and tasty Pork Belly and Pak Choi Noodle Soup for dinner may take a bit a time, but it's well-worth the effort, I can assure you! Happy Saturday!

Ingredients (serves 3):

1 large garlic clove, minced

1 heaped tablespoon Ginger Paste 

2 tablespoons soy sauce

2 teaspoons Hot Pepper Sauce 

½ teaspoon freshly cracked black pepper

1 tablespoon sesame oil

1 heaped tablespoon pure honey

½ cup water

1 ½ tablespoon toasted sesame oil

1 thumb-sized piece fresh ginger

a large garlic clove, minced

half a red Garden Chilli 

2 beautiful pak choi

3 tablespoon soy sauce

2 tablespoon sweet soy sauce

1 tablespoon Nuoc mam (fish sauce)

5 cups water

90 grams/3 ounces large rice noodles

1 tablespoon demerara sugar

Preheat oven to 200°C/395°F.

Using a sharp knife, remove the thick pig skin from the pork belly, so you are left with a layer of fat. With the knife, score the fat in a criss-cross manner.

Combine minced garlic, Ginger Paste, soy sauce, Hot Pepper Sauce and black pepper in a small bowl. Stir in sesame oil and honey until well-blended. Generously rub ginger and soy mixture all over the pork belly.

Sit pork belly, fat-side up, into a roasting tin, and pour water at the bottom of the tin.

Place roasting tin into the hot oven, and roast, at 200°C/395°F, for 30 to 35 minutes, until golden brown on top.

Remove from the oven and allow to cool.

In a large wok, heat toasted sesame oil over medium-high heat.

Peel ginger, and cut it into very thin slices. Add to the wok, and fry, a couple of minutes. Add garlic, and cook, 1 minute more. 

Thinly slice Garden Chilli, and stir into the wok. Cook, a couple of minutes.

Thoroughly rinse pak choi under cold water.

Cut off and discard the bottom of the pak choi, and cut off the leaves, reserving for later. Chop white part of the pak choi, and stir into the wok. Cook, coating in oil and spices, about 5 minutes.

Deglaze with soy sauce, sweet soy sauce, and Nuoc Mam. Stir in water, and bring to the boil.

In a smaller pot, bring water to the boil.

Once boiling, stir in the rice noodles. Cook, 7 minutes.

Remove from the heat, drain the noodles, rinsing under cold water and plunge them in a bowl filled with ice water. Set aside.

Stir demerara sugar into the wok, until dissolved.

Finally, stir in reserved pak choi leaves, and cook until just wilted.

Once cool enough to handle, cut soy and ginger pork belly into thin slices.

Drain rice noodles and place a heap at the bottom of each of three shallow plates. Top with hot pak choi broth. Finally, scatter soy and ginger pork belly on top.

Serve Pork Belly and Pak Choi Noodle Soup immediately.