#Duck Noodle Stir-Fry recipe

[dduane]

That paprikahendl recipe

So the first thing to be said is possibly the most important: this is a paprikahendl recipe. (And in this case, it was made with duck, because we were out of chicken... so it's probably paprikaentl, if anything.) :)

Everybody's mom or grandmother would've had her own version of this, which would naturally be the best one in the mind of the person you were talking to. The original dish, though—as @petermorwood has pointed out—would have been a peasant dish of the use-a-moderate-amount-of-flavorful-and-spicy-meat-to-season-a-lot-of-noodles-or-whatever kind. If you're a peasant, after all (and maybe even if you're not, of late...), meat is expensive, so in dishes of this kind it's used as more of a seasoning for what you have plenty of—in this case, the tiny flour-based noodles-or-dumplings called spaetzle. (In its rural beginnings, of course, the meat probably would've been a laying chicken that was too old to lay any more... or even a cockerel that had started shooting blanks, and whose morning racket was starting to get on your nerves.)

Later, though, a small tender chicken (or two) was seen as preferable. Paprikahendl became very popular in Hungary and other parts of central Europe, and in the process—over time—got taken somewhat upmarket. The recipe I used as my basis for this version is one that apparently was (and who knows, maybe still is) served at one of Vienna's famous Sacher establishments. As a result it contains elements I'm none too sure about—such as the last-minute apple—but otherwise seems to me to hold water.

The full recipe is here. Now let me tell you what I did to with it.

(inserting a cut here, so those who don't want to watch a bunch of video clips of things frying and cooking won't have to...)

Normally in the initial stage of this recipe, you'd cut up a whole small chicken (or two) into pieces, color them in your preferred frying fat (in Hungary, possibly lard, but at very least butter) and then set them aside to make the sauce. In this case, since the meat I had to work with was duck, I cooked that as directed and put it aside while we went off to do some other stuff. I also made spaetzle to go on the side, as it's the kind of thing you'd be likely to run into regionally. These we can fortunately buy ready-made, like most other kinds of pasta. Or you can make them from scratch. Since I now have a Magic Spaetzle Machine to do this, I'll show how that's done some other time. (Or you could look at this video...)

Then, to make the sauce, I pulled together:

The zest and juice of a lemon

Half an onion or more, chopped fine (I have to be careful with onions, as too much will set off my IBS)

Off to one side, I asked Peter to do the dry paprika mix for me. This was two very heaping tablespoons of paprika, and about half a teaspoon of cayenne, to mock up the heat of the hotter paprika that would have been used in small villages in the Carpathians.

Then I clarified some butter in the microwave, about three tablespoons of it (you melt it in a tall glass and set this aside until the milk solids settle out, then pour off the clarified butterfat) and dumped that in the big cookpot along with the onions.

When those had hit the cooked-until-translucent point, I cut the duck up into chunks and got them ready to go in: then added the paprika and (when that had fried a little) the lemon juice. (Paprika can taste a little raw in a sauce if you don't fry it a bit first.)

Then in went 125 ml of rose wine (I'd have used white if I'd had any, but whatever...) and about 500 ml of chicken stock, and everything got stirred very well together.

After that, the duck got chucked in and the pot was covered and left to simmer for 45 minutes or so. Normally this would be the time a raw chicken would need to cook, and naturally the duck was well cooked already: but it seemed to me that another 45 minutes getting even more tender couldn't hurt it.

So that was what happened. At the end of 45 minutes, the duck was removed and set aside while I got busy with finishing the sauce. You lower the temperature in the big pot until the pre-sauce liquid is just barely simmering. Then to thicken it, you use about a cup of the thickest sour cream you can lay your hands on, with a third of a cup of flour beaten into it very well with a fork. At which point you should be able to do this with the fork:

Now you find a big balloon whisk and start whisking this mixture into the pre-sauce, sort of a tablespoon or two at a time...making sure each dose of sour cream + flour is very well beaten in, leaving no lumps, before adding the rest. When it's all in there, you very gently raise the heat, stirring or whisking occasionally, until the sauce starts to thicken. Then add the meat back in and let it warm through in there for a little while longer: ten or fifteen minutes should do it.

Assuming that people are ready to eat, you heat the spaetzle (and toss it with some butter), plate it up, and add the paprikahendl on top. And dig in.

...Anyway, that was my take. If you go googling for "paprikahendl", you will find many, many more recipes: some far less complex than this approach, some far more so. Pick one that suits you and see what you make of it. This one worked really well, though: so you might like to take a shot at it.

If you do: enjoy!

[prapasara]

🌟 4 Spotlight Menus of Thai Cuisine in the World’s Best List 🇹🇭🥘

🇹🇭 Thai cuisine, known for its vibrant flavors and aromatic fresh herbs and spices, has captivated both local enthusiasts and global food lovers, earning a prominent place on the international culinary stage. This article explores four spotlight menus that have distinguished themselves on the world’s best list of Thai dishes by TasteAtlas.

1. Pad Kaprao

Pad Kaprao is one of the most known Thai stir-fry dishes, and became famous for its appetizing appearance and flavor. This dish is flavored with soy sauce/oyster sauce, sugar, and fish sauce.

The origins of this iconic Thai dish are believed to date back 334 years ago, based on references from the La Loubère archives (in the year 2230 B.E.), which mentioned that Thai people adopted holy basil from Brahmanism, where it was used in worship rituals.

The version of Pad Kaprao that we are familiar with nowadays is speculated to have emerged during the reign of King Rama VII, adapted from Chinese cuisine brought by Chinese immigrants who sold it in local diners. Others claim that the Chinese cooks modified the Thai dish "beef stir-fried with tree basil," reducing its spiciness to create what is now known as Pad Kaprao.

🍴 How to enjoy - Serve with Jasmine rice, topped with a fried egg. Firstly, add a few drops of fish sauce with chili. Then, let's mix the yolk with the rice.

2. Khao Soi (Thai Curry Noodles)

Khao soi, a signature dish of Northern Thailand, features flat egg noodles in a creamy coconut curry broth. Typically, crispy fried egg noodles are added on top for a crunchy texture, while the dish is served with condiments such as shallots, chilies, pickled mustard greens and lime.

"Khao Soi" derives its name from the ancient method of making noodles by hand, before the advent of machinery for noodle production. To make the noodles used in Khao Soi, wheat flour, eggs, salt, and water are mixed together and kneaded until well combined. The dough is then pressed and rolled out into sheets, which are subsequently sliced with a knife into noodles. This manual slicing of the dough sheets is why the dish is called "Khao Soi," which translates to "sliced rice" in English.

🍴 How to enjoy - Before eating, add lime juice and chili paste to adjust the sourness or spiciness of the broth. Then, mix the condiments well with the curry and enjoy the Noodles.

3. Panaeng Curry

Panaeng curry is a rich and mildly spicy broth with a harmonious blend of coconut milk and panaeng curry paste. This curry is typically enjoyed with various types of meat such as pork, chicken, beef and duck, and is garnished with shredded kaffir lime leaves and red chili peppers.

The original recipe for Panaeng curry was made using a whole chicken, prepared by rubbing the legs together before placing it in the curry pot, mentioned in Siam Rat Newspaper (2515 B.E.) written by M.R. Kukrit Pramoj. This method of preparing the chicken, referred to as "legs rubbing," is believed to be the origin of the name "Panaeng," which means 'cross-legged sitting' in meditation.

The traditional Thai recipe for Panaeng curry is believed to have started during the reign of King Rama V, considered a royal court dish, and has been documented by M.L. Nueang Nilrat.

🍴 How to enjoy - Serve with jasmine rice on a separate plate, add the curry to the rice and scoop it up!

4. Tom Kha Gai

Tom Kha Gai is full of savory and satisfying taste from Central Thailand. Galangal's pungent flavor adds an intriguing counterpoint to the creaminess of coconut milk, bursting in a delightful aromatic dish. The broth is typically cloudy white in color and is seasoned with various herbs, similar to those used in Tom Yum soup.

‘Tom’ means to boil, ‘Kha’ means galangal, and ‘Gai’ means chicken. So, chicken is the original protein used in Tom Kha Gai, but you can replace it with other options such as meat or white fish. Alternatively, you can make it vegan by using only mushrooms.

🍴 How to enjoy - Serve with Jasmine Rice; paired with other Thai dishes (e.g. Thai omelet)

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⭐ ชวนรู้จัก 4 เมนูอาหารไทยที่ติดอันดับอาหารที่ดีที่สุดในโลก 🇹🇭🥘

อาหารไทย เป็นที่รู้จักกันดีในเรื่องของรสชาติที่จัดจ้านครบรส ผสานด้วยความหอมของสมุนไพรและเครื่องเทศ จนได้รับการยอมรับในเวทีอาหารระดับนานาชาติ ในบทความนี้ เพจ Thai SELECT ขอพาทุกท่านไปสำรวจ 4 เมนูอาหารไทยที่โดดเด่น ติดอันดับเมนูที่ดีที่สุดในโลก จัดอันดับโดยเว็บไซต์ด้านอาหารชื่อดัง “TasteAtlas”

1. ผัดกะเพรา

ผัดกะเพรา เป็นเมนูอาหารไทยประเภทผัดยอดนิยม โดดเด่นด้วยรสชาติที่อร่อยจัดจ้าน รับประทานง่าย เป็นเมนูที่พบได้ในทุกร้านที่มีอาหารไทย ส่วนมากนิยมปรุงรสด้วยซีอิ๊วขาวหรือซอสหอยนางรม น้ำตาล และน้ำปลา

จุดเริ่มต้นของเมนูที่มีชื่อเสียงโด่งดังที่สุดของอาหารไทยนี้ สันนิษฐานว่า มีที่มาตั้งแต่เมื่อ 334 ปีที่แล้ว อ้างอิงจากหลักฐานจดหมายเหตุลาลูแบร์ (พ.ศ. 2230) ซึ่งได้มีการระบุถึงใบกะเพราไว้ว่า “ผักลางชนิดที่มีกลิ่นดี เช่น กะเพรา” โดยชาวไทยในสมัยนั้นน่าจะรับเอาต้นกะเพรามาจากศาสนาพราหมณ์ที่มักจะใช้ใบกะเพราในการบูชาเทพเจ้า

สำหรับเมนูผัดกะเพราในแบบที่เราคุ้นเคยกันนั้น สันนิษฐานว่าน่าจะเกิดขึ้นราวสมัยรัชกาลที่ 7 โดยดัดแปลงจากอาหารจีนที่คนจีนนำเอามาขายในร้านอาหารตามสั่ง บ้างก็ว่าชาวจีนได้ทำการดัดแปลงเมนูกะเพรามาจากเมนู “เนื้อผัดใบยี่หร่า” ของชาวไทย แต่ลดความเผ็ดร้อนลง เท่านั้นเอง

🍴 วิธีการรับประทาน - นิยมทานคู่กับข้าวหอมมะลิร้อน ๆ เสิร์ฟร่วมกับไข่ดาว มีน้ำปลาพริกเป็นเครื่องปรุงเพื่อเพิ่มรสชาติความหอมและเผ็ด

2. ข้าวซอย

ข้าวซอยเป็นหนึ่งในเมนูอาหารพื้นเมืองทางภาคเหนือของประเทศไทย เส้นมีลักษณะคล้ายเส้นบะหมี่ แต่มีลักษณะแบน ใส่ในน้ำซุปที่มีความเข้มข้นนุ่มนวลจากเครื่องแกงและน้ำกะทิ โรยปิดท้า��ด้วยเส้นที่ถูกนำไปทอดจนกรอบ นิยมเสิร์ฟคู่กับเครื่องเคียงต่าง ๆ อาทิ หอมแดง พริกคั่วน้ำมัน ผักกาดดอง และมะนาว

โดยชื่อเรียกของเมนู “ข้าวซอย” นั้น เริ่มมาจากกรรมวิธีในการทำเส้นในสมัยโบราณ ที่ยังไม่มีเครื่องจักรในการผลิตเส้นบะหมี่ที่ใช้ทำข้าวซอย ดังนั้นคนสมัยก่อนจึงใช้วิธีการทำเส้นสด ด้วยการนำแป้งข้าวสาลี ไข่ เกลือและน้ำ มาผสมกันแล้วนวดคลึงจนเข้ากันดี จากนั้นกดรีดให้แป้งเป็นแผ่นใหญ่ แล้วเอามีดมาซอยแผ่นแป้งให้เป็นเส้น จึงเรียกว่า “ข้าวซอย” นั่นเอง

🍴 วิธีการรับประทาน - ก่อนรับประทาน ให้บีบมะนาวสักเล็กน้อย และใส่พริกคั่วน้ำมันเพื่อเพิ่มรสชาติ จากนั้นคลุกเคล้ากับเครื่องเคียงให้เข้ากัน

3. แกงพะแนง

พะแนงเป็นแกงที่มีรสชาติเค็มหวานมันและเผ็ดเล็กน้อย เนื้อสัมผัสมีความข้น สามารถใส่เนื้อสัตว์ได้หลากหลาย ทั้งเนื้อหมู เนื้อวัว ไก่ และเป็ด เวลาเสิร์ฟโรยหน้าด้วยใบมะกรูดฝอยและพริกชี้ฟ้าซอยเพื่อเพิ่มสีสัน

สำหรับต้นกำเนิดของแกงพะแนงนั้น มีกล่าวถึงโดย ม.ร.ว คึกฤทธิ์ ปราโมช เขียนไว้ในหนังสือพิมพ์สยามรัฐ ตีพิมพ์ในปี พ.ศ. 2515 ว่า แต่เดิมนั้นแกงพะแนงปรุงโดยใช้ไก่ทั้งตัว โดยจับขามาขัดกันก่อนที่จะเอาลงหม้อแกง ซึ่งการขาขัดไก่นี่เอง จึงเป็นที่มาของชื่อเรียกว่า “พะแนง” ในความหมาย ‘ท่านั่งขัดสมาธิ’ นั่นเอง

สำหรับสูตรแกงพะแนงต้นตำรับของไทย เชื่อกันว่าเริ่มต้นในสมัยรัชกาลที่ 5 ซึ่งถืออาหารตำรับชาววัง ที่มีการบันทึกไว้โดย ม.ล.เนื่อง นิลรัตน์

🍴 วิธีการรับประทาน - นิยมรับประทานคู่กับข้าวหอมมะลิ

4. ต้มข่าไก่

ต้มข่าไก่เป็นเมนูขึ้นชื่อในภาคกลางของประเทศไทย ด้วยรสชาติที่มีทั้งเปรี้ยว เค็ม หวานมัน มีการใส่สมุนไพรต่าง ๆ คล้ายกับเมนูต้มยำ แต่เพิ่มการใส่กะทิซึ่งให้รสชาติที่นุ่มนวลกลมกล่อม และน้ำซุปสีขาวนวลเป็นเอกลักษณ์

ต้มข่าไก่ มีส่วนประกอบหลักคือข่า ทั้งข่าอ่อนและข่าแก่ และเนื้อไก่ แต่ในบางครั้งมีมีการใช้เนื้อสัตว์อื่น ๆ เช่น เนื้อวัว หรือ ปลา (ต้มข่าเนื้อ/ต้มข่าปลา) แต่ไม่ได้รับความนิยมเท่าเนื้อไก่ สำหรับผู้ที่ไม่รับประทานเนื้อสัตว์ ก็สามารถใส่เห็ดทดแทนการใส่ไก่ได้เช่นกัน

🍴 วิธีการรับประทาน - นิยมเสิร์ฟพร้อมข้าวหอมมะลิ และเพิ่มความอร่อยด้วยการรับประทานคู่กับเมนูอื่น ๆ เช่น ไข่เจียว

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#Thaifood #ThaiSELECT

#DITP #กรมส่งเสริมการค้าระหว่างประเทศ

# ThaiCuisine #อาหารไทย #PadKaprao#KhaoSoi #Panaeng #TomKhaGai

[arborealhivemind]

Improved Market Stalls 1.0

Over time, EA added a variety of regional recipes and market stalls — except they didn't care to integrate any of them.  This mod fixes that.  Initially, this mod was just going to focus on the missing recipes, but as there are multiple market stalls (even non-food ones) that could use improving, this mod was built from ground-up to be expansible.

The first release of this mod focuses on the above problem. Dishes that were added via SDX and updates were added to their respective food stalls, as well as recipes from other packs (looking at you, Weddinhg Stories).

[*] indicates that the recipe module is required

DOWNLOAD

City Living

Wedding Stories provided us with new Chinese and Indian recipes and, while City Living recipes were available at the Tartosa food stalls, Wedding Stories recipes were not. Additionally, the developers seemed to have missed the Vegetarian Butter Chicken recipe and the Lunar New Year SDX recipes were nonexistent.

Snow Escape came with a wide variety of Japanese recipes.  For the sake of brevity, I only added food types that are not already repesented in the menu (Maki, Onigri, Yakisoba) and a vegetarian option for one already represented (Ramen).

The Mexican food stall has some recipes from Jungle Adventures and the Latin American cuisine SDX.  As I am not Mexican, I had to do research to confirm if a recipe was in Mexican cuisine and I welcome feedback from more knowledgable Simmers.

Similarly, the Morrocan food stall has recipes from Discover University and the Arabic cuisine SDX.  I welcome feedback from anyone more knowledgeable on Moroccan cuisine.

Chinese

Chicken Stir-fry*, Minced Pork Noodles*, Rice Cake*, Steamed Fish*

Wedding Stories: Mud Carp, Roast Duck, Sweet Buns, Vegetable Dumplings

Indian

Vegetarian Butter Chicken*

Wedding Stories: Butter Chicken, Dal Makhani, Gulab Jamun, Palak Paneer

Japanese

Snowy Escape: Avacado Maki, Tuna Maki, Onigri, Miso Ramen, Beef Yakisoba, Veggie Yakisoba

Mexican

Chili, Chips and Salsa*, Elote*, Pan de Muerto*, Fish Tacos, Tofu Tacos

Jungle Adventure: Bunuelos, Empanadas Verde, Platanos Fritos

Luxury Party: Ceviche*

Morrocan

Knafeh*, Zaatar Manaeesh*

Get Together: Pita and Hummus Tapas*

Discover University: Fattoush Salad, Tabbouleh Salad, Shish Kebabs, Beef Wrap, Chicken Wrap, Falafel Wrap

Discover University

As the kebab stall seemed to be more of a pan-Arabic cuisine, I did not add the Moroccan dishes from City Living.

Kebabs

Knafeh*, Zaatar Manaeesh*

Get Together: Pita and Hummus Tapas*

Snowy Escape

City Living's selection of Japanese recipes is heavily limited in comparasion with Snowy Escape's, so there weren't many recipes added to the menu.  For consistency's sake, I only added recipes already represented on the menu.

In addition, the Festival of Light has Pufferfish Nigiri.

Traditional

City Living: Dango, Nigiri

Mountain Food

City Living: Dango, Ramen

Festival of Light

City Living: Dango, Nigiri, Pufferfish Nigiri

Festival of Youth

City Living: Dango, Nigiri

Festival of Snow

City Living: Dango, Nigiri, Ramen

Jungle Adventure

The food stall for Jungle Adventure appeared to be pan-South American, so I included all the recipes from the Latin American cuisine update and the Brazilian cuisine update, including drinks.  It did not seem to include Mexican recipes, so only one recipe from City Living (Empanadas) was added.

As Sims tend to waste food when they get the "Overwhelming Flavor" buff, I suggest my Don't Waste Food mod.

Food

Acaraje*, Asado*, Brigadiero*, Chimis*, Chimichurri Skewers*, Chripan*, Churrasco*, Hallacas*, Pinchos*, Pollo a la Brasa*

City Living: Empanadas

Luxury Party: Ceviche

Drinks

Caiprinha*, Coquito*

Wedding Stories

As mentioned above, Wedding Stories stalls already integrated City Living recipes into their menu.  I only needed to add the recipes from the Lunar New Year update and the Vegetarian Butter Chicken.

Chinese

Chicken Stir-fry*, Minced Pork Noodles*, Rice Cake*, Steamed Fish*

Indian

Vegetarian Butter Chicken*

Growing Together

This one was slightly harder to choose for as it's essentially a sampling of multiple cuisines.  I didn't want to flood the menus with every regional recipe available, I decided to go with a recognizable recipe from each of these cuisines: Brazilian, Korean, Middle Eastern, and Polynesian.

I plan to update this stall continuously as EA adds more recipes.

Around the World

Aracaje*, Japchae*

Island Living: Poke Bowl

Discover University: Shish Kebabs

[chennaitop10]

The Allure of Chinese Restaurants: A Culinary Journey

Chinese cuisine, renowned for its rich flavors, diverse ingredients, and unique cooking techniques, has captivated food enthusiasts worldwide. Chinese restaurants, whether small family-run establishments or upscale dining venues, offer an array of dishes that cater to various tastes and preferences. This article delves into the allure of Chinese restaurants, exploring their history, popular dishes, and what makes them a beloved choice for diners everywhere.

A Brief History of Chinese Restaurants

Chinese cuisine dates back thousands of years, with a history that reflects the country’s vast geography and cultural diversity. The first Chinese restaurants in the Western world appeared in the mid-19th century, coinciding with Chinese immigration during the Gold Rush era in the United States. These early establishments served basic dishes to Chinese laborers and eventually gained popularity among the broader population.

Over time, Chinese restaurants evolved, adapting traditional recipes to local tastes while maintaining the essence of authentic Chinese cooking. Today, they are a staple in cities around the globe, offering a culinary bridge between East and West.Explore the top 10 Chinese restaurants in Chennai for an unforgettable dining experience, offering authentic flavors and exceptional dishes. Discover your new favorite spot today

Popular Dishes and Regional Varieties

Chinese cuisine is incredibly diverse, with each region boasting its own specialties. Here are some popular dishes and their regional origins:

Dim Sum (Cantonese Cuisine): Originating from Guangdong province, dim sum consists of small bite-sized portions served in steamer baskets or on small plates. Popular items include dumplings, buns, and rolls, often enjoyed during brunch with tea.

Peking Duck (Beijing Cuisine): A famous dish from Beijing, Peking duck is known for its crispy skin and tender meat. The duck is traditionally roasted and served with pancakes, hoisin sauce, and sliced scallions.

Kung Pao Chicken (Sichuan Cuisine): This spicy stir-fry dish features chicken, peanuts, vegetables, and chili peppers. It hails from Sichuan province, renowned for its bold and fiery flavors.

Xiaolongbao (Shanghai Cuisine): Also known as soup dumplings, xiaolongbao are steamed buns filled with meat and a flavorful broth. They are a beloved delicacy in Shanghai and beyond.

Mapo Tofu (Sichuan Cuisine): A spicy and savory dish made with tofu, ground pork, and fermented bean paste, mapo tofu is a staple of Sichuan cuisine, known for its numbing heat from Sichuan peppercorns.

The Dining Experience

Chinese restaurants offer a unique dining experience that sets them apart from other culinary establishments. Key elements include:

Family-Style Dining: Meals are often served family-style, with dishes placed in the center of the table for everyone to share. This encourages communal eating and allows diners to sample a variety of flavors.

Dim Sum and Hot Pot: Dim sum brunches and hot pot dinners are interactive dining experiences where guests can choose and cook their food at the table. These meals are social and engaging, making them perfect for group gatherings.

Elegant Tea Service: Tea is an integral part of Chinese dining. Many restaurants offer a selection of fine teas, served in traditional teapots and cups, enhancing the overall dining experience.

Ingredients and Cooking Techniques

Chinese cuisine emphasizes fresh ingredients, balance, and harmony in flavors. Common ingredients include rice, noodles, vegetables, tofu, seafood, and various meats. Traditional cooking techniques such as stir-frying, steaming, braising, and deep-frying are employed to create dishes with distinct textures and tastes.

The use of sauces and seasonings like soy sauce, oyster sauce, ginger, garlic, and star anise adds depth and complexity to the dishes. Additionally, regional spices and herbs contribute to the unique flavor profiles of each cuisine type.

Modern Adaptations and Fusion Cuisine

As Chinese cuisine continues to spread globally, many chefs are experimenting with modern adaptations and fusion cuisine. This creative approach blends traditional Chinese flavors with elements from other culinary traditions, resulting in innovative and exciting dishes. Fusion restaurants often feature items like Chinese tacos, sushi rolls with Chinese ingredients, and hybrid desserts that combine Eastern and Western sweets.

Conclusion

Chinese restaurants offer a delightful and immersive culinary experience, showcasing the rich heritage and diverse flavors of Chinese cuisine. Whether you’re savoring dim sum, indulging in a flavorful stir-fry, or exploring modern fusion dishes, Chinese restaurants provide a journey through one of the world’s most beloved culinary traditions. Next time you dine out, consider embarking on a gastronomic adventure at a Chinese restaurant and discover the magic of this ancient cuisine.Discover the best Chinese restaurants in Chennai, where authentic flavors and diverse dishes await. Experience the culinary delights that make these spots a must-visit

[sunalimerchant]

A Taste of the East: Discovering Bugibba’s Finest Chinese Restaurants

Bugibba, a bustling seaside resort on the northern coast of Malta, is not just a haven for sun-seekers and water sports enthusiasts; it’s also a culinary hotspot, particularly for those craving the rich, diverse flavors of Chinese cuisine. If you're wandering through the vibrant streets of this Maltese town, the aroma of Sichuan pepper and steamed dumplings might just lure you into one of the many esteemed Chinese restaurants dotted along the coastline. Here, we explore the finest "Chinese Restaurant Bugibba Malta" offers, bringing a slice of the East to the heart of the Mediterranean.

Culinary Variety and Authenticity

Bugibba’s Chinese culinary scene shines with an array of dishes ranging from traditional to contemporary. At the heart of this offering is authenticity. Chefs often hail from different regions of China, bringing their unique recipes and cooking techniques. Restaurants like Golden Dragon boast a menu that spans from spicy Sichuan noodles to Cantonese roasted duck, ensuring that every palate is catered to.

One standout feature in many Bugibba Chinese restaurants is the use of fresh, local seafood. With the Mediterranean Sea just steps away, dishes such as steamed sea bass with soy sauce and shrimp fried rice are particularly popular. The freshness of the ingredients not only enhances the traditional flavors but also adds a Maltese twist to the dishes.

Ambiance and Dining Experience

Dining in a Chinese restaurant in Bugibba is an experience that extends beyond the food. The ambiance of these establishments often reflects the rich cultural heritage of China, with interiors decorated with Oriental art, red lanterns, and wooden lattice panels that create a warm, inviting atmosphere.

Family-run establishments like Jade Garden not only serve food but also share stories of their heritage, offering a more personal dining experience. The staff are known for their hospitality, often recommending dishes and explaining the history and technique behind them. This approach makes diners feel like guests at a family meal rather than customers.

Innovative and Fusion Cuisine

While many diners seek the comfort of classic Chinese dishes, some restaurants in Bugibba are pushing the boundaries by introducing innovative and fusion dishes. Places like Chopstick House are experimenting with cross-cultural fusion, combining local Maltese ingredients like rabbit and lampuki (a type of fish) with traditional Chinese flavors and cooking methods.

This fusion not only caters to the adventurous diner but also appeals to locals looking to experience Chinese cuisine using familiar ingredients. It’s a testament to the adaptability and expansive nature of Chinese culinary traditions, showing that they can blend seamlessly with other cuisines while still retaining their core identity.

Vegetarian and Vegan Options

As global dining trends shift towards health-conscious eating, Chinese restaurants in Bugibba are also adapting by offering a wider array of vegetarian and vegan options. Dishes like tofu stir-fry with vegetables, vegetarian spring rolls, and spicy eggplant cater to those looking for plant-based options without compromising on taste.

Family and Group Dining

Many Chinese restaurants in Bugibba are designed to accommodate groups and families, making them ideal for celebrations or casual gatherings. The concept of sharing is central to Chinese dining culture, and this is reflected in the menu structure, with dishes typically served in the middle of the table for everyone to share.

A Culinary Journey Worth Taking

Whether you are a local resident or a tourist exploring Malta, a visit to a Chinese restaurant in Bugibba is a journey worth taking. Not only will you be treated to a tapestry of flavors and dishes that narrate tales of distant lands, but you'll also experience the warm hospitality that both Chinese and Maltese cultures are known for.

In conclusion, the Chinese restaurants in Bugibba offer more than just a meal; they offer an immersive cultural and culinary experience. From authentic dishes made with fresh local ingredients to innovative fusion creations, each restaurant adds its own flavor to the tapestry of Bugibba’s dining scene, making it a must-visit destination for food lovers.

[mylynasiancuisine4]

Take Asian Food Once and for all Health

sushi baden baden

Crisp organic stir-fries from Japan, bowls of sizzling noodle soup using mint and coriander from Vietnam, spicey jungle curries with Thailand, and fill-you-up sushi rolls because of Japan. These are are just some of the Asian containers that are tempting some of our taste buds and successful the tick with approval from dieticians around the globe.

restaurant baden baden

With its focus on vegetables, rice, crystal clear soups, noodles, homegrown fruit, fish and toned meat; Asian foodstuff is light, nevertheless filling. It is typically low in fat, by means of most recipes in need of only small amounts involving vegetable oils with regard to cooking. Sweets are generally healthier too, along with non-e of the wealthy desserts and pastries of European cuisines. Traditionally, healthy snack foods are eaten concerning meals to help stay away from hunger pangs, and to distribute food intake over the morning.

Eating for a Nutritious Heart

There are many purpose nutritionists recommend Cookware fare for a nutritious heart:

Omega 3 fats from the prawns, scallops, mussels, crabs, abalones and other species of fish that is so everywhere in Asia. Vitamin e antioxidant from cashews, nuts, almonds and other nut products and seeds. Phytoestrogens from tofu, tempeh and soy cold drinks. Antioxidants from the several green vegetables, herbs, garlic clove, onions and green leaf tea.

All these food variables combine to keep as well as clear and clear of build-up, and to allow lower cholesterol together with blood pressure. The complete fat in Hard anodized cookware food tends to be small and, because flower oils are desired for cooking, fats are also kept for a minimum.

Fighting Tumor and the Aging Approach

The abundance associated with vegetables, fiber-rich innovative herbs (all gently cooked or offered raw), antioxidants, and additionally phytochemicals in the Asian kitchenware diet, make it succeed in your favor to protect with many cancers in addition to slow the aging process.

Eating plan for Diabetes

A person with diabetes should have some sort of repertoire of Asiatische recipes in their your kitchen. This is because those issues with the Asian eating plan which make it great for weight control along with heart health, additionally make it a must meant for diabetes management. Get pleasure from meals and carbohydrate food spaced evenly, fresh fruit and regularity for dessert, a good amount of flavour without body fat, variety and taste.

Which Dishes usually are Best?

Chinese

Healthy and balanced choices: Steamed gray sims or wontons, steamed fish by using black bean spices, combination vegetables, chow mein dishes, stir-fry meat, chicken and seafood dishes using vegetables, crab together with corn soup, very clear soup with noodles or dumplings, san choy bau, tofu tossed with greens, plain boiled grain, Chinese green tea, jasmine tea.

Eat now and again: Deep-fried entrees which include prawn cutlets, deep-fried dim sims, spring and coil rolls, fried meals such as sweet and additionally sour, crispy skin color chicken, fried hemp, Peking duck, pig spare ribs, toast ice-cream.

Japanese

Wholesome choices: Noodles by means of fish, chicken and also pork, noodle cereal, sashimi (raw tuna or salmon), steamboat dishes, teppanyaki-style barbecues, sushi nori throws, steamed rice.

Feed on occasionally: Tempura (deep-fried seafood and vegetables).

Vietnamese

Healthy options: Clear hot soups (pho) with roasted chicken or beef, noodle soups, meat, sea food or chicken salads, stir-fry meat or even scallops with veges, fresh prawn almond paper rolls, smoked pork skewers, chook with lemon yard, steamed ginger species of fish, stir-fried mixed vegetables and fruits, jasmine rice.

Try to eat occasionally: Coconut-based curries, deep-fried finger certain foods such as crab cakes and spring moves.

Indian

Healthy solutions: Dry curries from meat, chicken or simply vegetables, lean meats kebabs, tandoori hen or lamb, dhal, naan and roti bread, boiled grain, cucumber and yogurt sambal, chutneys.

Consume occasionally: Deep-fried kids finger foods such as samosas and bhajias, melted breads such as chapati and puri, pappadums, parathas.

Thai

Good choices: Thai gound beef salad, satays, dry up curries, stir-fry steak, chicken or fish and shellfish with vegetables, transparent hot and hot prawn soup (tom yarn goong), cooked chicken satays, jasmine rice.

Eat from time to time: Coconut-based curries like Thai green curry, deep-fried finger ingredients such as crab cakes and spring goes, crispy fried noodles.

MY LYN Asian Cuisine & Sushi Sushi Restaurant, Asian Food Restaurant, Best Restaurant Baden Baden. Phone: +49 7221 3950750 Website : www.mylyn-asia.com Onlineshop: www.mylyn.asia Address: Lichtentaler Straße 19, 76530 Baden Baden, Germany. Business Email: mylyn.cuisine@gmail.com Owner name: Hong Quan Nguyen Payment Method: Cash and credit cards

Hour: Monday to Sunday 11:30-22:30

[askwhatsforlunch]

Duck Noodle Stir-Fry

It is quite incredible what amazing and tasty things one can do with frozen vegetables, a pack of rice noodles and leftover meat from one’s Sunday lunch! At least, turning leftovers into a completely different dish never cease to inspire me. There’s a little magic in it, I find. Like a typically French Confit Duck becoming a Duck Noodle Stir-Fry! Happy Wednesday!

Ingredients (serves 1):

50 grams/1.75 ounces wide rice noodles

2 tablespoons toasted sesame oil

1 1/3 cup frozen stir-fry vegetable mix (with the likes of carrots, peas, sugar snap peas, red pepper...)

1/2 leftover Confit Duck Leg

1 tablespoon nuoc mam (fish sauce)

1 tablespoon soy sauce

1/4 sweet chili sauce

Bring a medium saucepan of water to the boil. Once the water is boiling, stir in the rice noodles, and cook, about 6 minutes. Then, drain the noodles and rinse under cold water, to remove the starch. Drain again thoroughly. Set aside.

Heat a large wok over high heat. Add toasted sesame oil.

Once hot, add the stir-fry vegetables, and cook, shaking the wok often until well hot, about 5 minutes.

Tear the cold Duck flesh off the bones into chunks, and add to the wok. Sauté, a couple of minutes. Drizzle in nuoc mam and soy sauce. Cook, 1 minute. Then, stir in reserved rice noodles, coating well with meat, vegetables and sauce. Finally, stir in sweet chili sauce. Sauté, a couple of minutes more.

Serve Duck Noodle Stir-Fry hot.

[alloftheveganfood]

Vegan Chinese Style Ribs

No Fry Vegan Mushroom Manchurian - Indo Chinese

Crispy Baked Cauliflower With Chinese Lemon Sauce

Tofu Stir Fry Noodles With Dried Plum Sauce

Braised Chinese Vegan Chicken

Spicy Crispy Kung Pao Cauliflower (GF Option)

Vegan Duck Pancakes

The Ultimate Vegan Mapo Tofu

General Tso’s Tofu Stir Fry (GF)

Vegan Sesame Chicken

[glitteryrebelexpert]

Bamboo Lamb Potatoes

"Bamboo Lamb Potatoes", this Sunday will be frozen, so we must make a whole year of Lamb Potatoes in a pot with the same house-mates, Nuan Li Li Tuan Nian! Follow the steps one by one, and you will surely be able to cook it at home!

Material: Lamb belly 2 pounds 150g ginger (peel and cut into thick slices) 1 cured duck (cut into pieces) 10 horseshoes (peeled) 10 shiitake mushrooms (remove stalk) Fried bamboo sticks 1 pack 1 piece of peel 4 cloves of garlic (chopped) 4 green onions (cut into sections) 1 Beijing green onion (cut into sections)

seasoning: Wine 3 tablespoons of southern milk sauce 2 tablespoons of black bean sauce 2 pieces of rock candy Chicken broth/water about 800-1000ml

Fermented bean curd sauce: (mix well) Fermented bean curd 4 bricks 3 lemon leaves (shredded) Sesame oil 1/2 tsp sugar 2 tablespoons of hot water

practice: 1. Soak the mushrooms in water overnight until soft, then squeeze dry water for use; soak the peel for half an hour, scrape the flesh for use; soak the bamboo shoots in water for half an hour until soft, drain for use. 2. Heat a boil of water, add the cured duck in boiling water for about 2 minutes, then rinse with water and set aside. 3. Stir-fry the lamb belly in a white wok and a small fire until it is dry, then add an appropriate amount of water, boil the water for about 8 minutes, and wash it for later use. 4. Heat oil in a wok, deep fry the ginger slices over medium heat until golden brown, set aside. 5. Heat oil in a wok, sauté the minced garlic over a low heat, add southern milk sauce and noodle soy sauce and stir fry until fragrant, then add lamb belly and stir-fry well. 6. Add chicken broth or water to cover the lamb, then add rock sugar, peel, ginger, horseshoe, cured duck and winter mushrooms and mix well. 7. Cover the lid and simmer on low heat for 1 hour. Open the lid and add the bamboo and green onion. Close the lid and simmer for 10 minutes. Serve. You can sprinkle with green onion before serving, or eat it with fermented bean curd sauce.

Chu Rong's tips: 1. Stir-fry lamb belly in a white wok can help remove the taint. 2. Ginger is the key point, it must not be less, and it must be deep-fried or fragrant until golden brown. It will turn into a lamb belly and it will be delicious! 3. Use cured duck to add flavor to the lamb belly!

If you want to see more recipes of "Rong-style House Rice", please visit my facebook page:

[bittersweetmelxdy]

Heyay if its not to much trouble could i get some gavin x mc where they are cooking together. Because mc is worried about him... the man only eats take out and tv dinners someone get him a home cooked meal.

wow can you believe it, I finally got around to this! All jokes aside, thank you so much for being so patient with me, I know you sent it months ago, but here it is xx

Title: making up for almost missesPairing: Gavin x MCWords: 1,571

Gavin had arrived home in the early hours of the morning, and he was surprised to find several missed calls from you. You had also sent a message that simply read ‘Eli said you were coming back tomorrow, I’ll be there at 2, you better be home.’, he was already planning to drop by your apartment as soon as he got back just to see you, but you rarely enforced your presence at his apartment. He simply smiled wryly at his phone, as he checked the time, 4:30am, he sighed sadly knowing that you probably had gotten bored of waiting for him and had gone home. The STF hadn’t anticipated how long the mission was going to take and therefore he hadn’t arrived home on the day he had planned, but the day after. Opening the door to his not dark apartment, shocked him a little, as he always made sure to take off all his lights and electronics before he left for a mission. He took off his shoes, exchanging them for some house slippers, noting that yours were missing for some reason, and shuffled closer to the light source, his breath catching in his throat as he looked down at his sofa.

There on his sofa, was you fast asleep, your soft form rising and falling with every breath you took. Gavin walked around the sofa and crouched down in front of your face, his hand reached out and gently brushed some stray strands of hair from your face, smiling as you scrunched your nose in discomfort but otherwise did not stir.

“Hey, did you fall asleep waiting for me?” Gavin breathed, voicing his question but not wanting to disturb the peace in his apartment.  

Not waiting for your answer, he stood up, and then gently wriggled his arm under your sleeping form, one hand under the middle of your back, and the other under your knees. He rose carefully and slowly so you remained asleep and paused at full height for your sleeping form to be used to being air-borne. Just as he was about to take a step, you shuffled in his arms, making noises as you turned your face towards his chest, and Gavin froze. Your arms reached up and unconsciously wrapped them around his neck, using his neck as leverage to push your face into the crook of his neck. Gavin felt heat prickle at his neck, as you breathed in deeply and then nuzzle his neck giving a soft sound of comfort, when you finally settled he breathed a sigh of relief, as he continued his slow trek to his bedroom.

Using your new position helped Gavin as he balanced your weight in one hand and pulled the covers back. Then he gently laid you down on the bed, and carefully detangled himself from you, his heartstrings pulling at the distressed whine that came as you lost contact with his form. He then tucked you in, making sure you were adequately covered, when he heard your soft voice. Looking over he saw you had woken up, but you were still very much dazed and sleep-ridden.

“No…. have to stay… awake.” You tried to climb out of bed.

Gavin gently pushed you back down preventing your movements, “No, you don’t.”

“Mmhmm, otherwise I’ll miss-” a yawn interrupted your sentence, “I’ll miss Gavin.”

“Why do you need to see him?” Gavin asked, curious of the reason behind your stubbornness.

“Have to… take care of him.” you said, your eyes drifting closed, signifying to Gavin that you were falling back asleep.

“Gavin’s fine, he’s seen you and now he wants you to rest.” Gavin placated you running his hand through your hair to aid your journey to dreamland.

“Really? He told you that.” you asked blearily.

“Yes, now get some rest.”

“Okay, tell him I love him.” you finished, drifting off not a second later, missing Gavin’s soft smile and red-tipped ears.

He then leant down and pressed a kiss to your forehead, enjoying your serene expression, “Love you too.” before heading over to his bathroom to take a much-needed shower after the mission.

You blinked open your bleary eyes, hearing the sound of the kettle whistling, and as you sat up you rubbed your eyes clearing the sleep from them. You then looked around, wondering how you had ended up on the bed when you were pretty certain you had fallen asleep on the sofa. You scrunched your brows, thinking it through, when it clicked. Gavin’s back! You threw the blankets off your legs, and stumbled out of the bedroom, seeing Gavin in the kitchen.

“Gavin!” you yelled excitedly, and Gavin had just enough time to spin around and catch the form that literally threw herself at him.

“Good morning.” Gavin wrapped his arms around you and smiled down at you beaming up at him.

“When did you get back?” you asked, pretty sure that you went to bed alone in the apartment, a little after 2.

“Around 2, you were sound asleep, so I didn’t want to wake you.” Gavin nuzzled his nose against yours, deciding to keep your adorable moment last night to himself.

You distangled yourself from Gavin, stepping around him, “Have you eaten yet?” you looked around the kitchen for evidence.

“Not yet, why you hungry?” Gavin asked.

“A little… what time is it?” you questioned.

“A little after 11, you must have been really tired.” Gavin felt bad, knowing that you had probably stayed up waiting for him to come back, hence you falling asleep on the sofa.

You turned and immediately began opening the fridge, pausing for about half a minute to formulate a plan, then you pulled out the necessary ingredients you needed. Gavin hovered behind you, allowing you to pass him ingredients and then then he placed them on the counter behind him. You then pulled out pots and seasonings, before placing your hands on your hips, thinking the recipe over again. Gavin covered your hands with his, giving them a slight squeeze.

“So, what do you need me to do?” he asked.

“Oh!” you started, lost in thought, “Can you help me prep the vegetables?”

The two of you spent the next 15 minutes cutting vegetables, Gavin often pausing just to watch you in awe as you chopped things neatly and at a great speed, whilst he was much slower and despite his weapons training, he was very clumsy with a kitchen knife. Meaning that you ended doing the majority of the prep work, something Gavin tried to apologise for, rubbing the back of his neck in nervousness. You waved of his apologies, telling him it was no problem, and proceeded to cook the simple stir-fry, starting by boiling the noodles. Gavin asked questions as you added oil and salt to the water, and you explained your reasons for each.

“The salt is to taste, and the oil is so the water boils faster.” and Gavin nodded understandingly.

Whilst you started the next steps, the beeper for the noodles went off, and as you moved, Gavin hip-checked you to the side, “I got this.” he reassured you, and then he proceeded to pull a noodle out of the boiling water, waiting a couple of seconds, then he ate it.

“It done?” you asked.

“Yeah.” Gavin said, picking up the pot by the handles, as you turned of the tap and placed the colander in the sink, for Gavin to drain the noodles off.

You then finished the stir-fry having Gavin taste at regular intervals to perfect the taste. Once Gavin deemed it perfect, you smiled and then dished up the two plates, Gavin following you as you placed the plates on his table, and you smiled as Gavin sat down, and immediately started eating. You giggled at his enthusiasm, and then started eating as well, although at a slightly slower pace than Gavin. You paused mid-bites a few minutes later in shock as Gavin had already finished.

“So, what do you think?” you asked, continuing to eat the last of the stir-fry.

“Think about?” Gavin dragged out the question, tilting his head to the side slightly.

“The food?” you prompted.

“Perfect, as always.” Gavin winked at you, and you laughed shaking your head.

“Better than take-outs and TV dinners?” you probed, remembering what he had told you about his meals when you had gone to Furniture City together.

“Definitely better.” Gavin declared, walking around the table and offering you a hand up, which you gratefully accepted.

“If you like it so much, I’ll continue to cook for you.” you offered.

“Really?” you smiled brightly, and the spark of hope in Gavin’s eyes.

“Sure, I love cooking for you anyway.” you admitted ducking your head, as your cheeks sported a rosy hue.

Gavin used his hand to lift your eyes back to his, his smile softening as he saw your shy glance and rosy blush, he then pressed a kiss to your nose, “So, do you have to go to work today, or can I keep you for the day?”

Your blush only darkened at Gavin’s words, but you shook your head frantically, “No, I’m free for the rest of the day.”

Gavin drew you into his embrace and the two of you just stood locked in an embrace enjoying each other’s presence and glad that despite Gavin’s irregular hours the two of you hadn’t missed each other.

[the-coconut-asado]

Our Golden Girl’s Kitchen

A couple of years back, my cousin Doro announced she was going to publish a book of our grandmother’s recipes. It set all the cousins off on an odyssey of frenzied WhatsApps swapping memories, and in my case a mad dash to storage to find yet another of mum’s old scrapbooks, stuffed with fragments of recipes typed up on that onion-skin paper of the Mad Men era. 

Slowly but surely, recipes surfaced for Granny’s steak and kidney pudding (to this day, the name of our family WhatsApp group), tallarines (fettuccine by any other name) and more cakes and tarts than a whole series of Masterchef pressure tests.  

But Doro’s job was made much easier by someone else who had kept Granny’s legacy alive all these years. The person who, while Granny was a distant memory for many of us, was the biggest influence on our lives. At the end of the book, Doro wrote a dedication to her: “ Auntie Joan, I remember you, sometime before Christmas, making us stir the plum pudding and saying “don’t forget to make a wish!”; the chicken pie or Irish stew with dumplings you prepared when I used to come for lunch after university classes; the plum ice cream you always had in your “ancient” fridge and the smell of scones and cake on our birthdays.’

Last week, Auntie Joan died. 99 years of love, wisdom and many a raised eyebrow at each of us at one time or another. She had a delicious smile that hinted at secrets she might share with you some day, and even up to her mid-nineties kept a ramrod straight back, figure to die for and effortless elegance that prompted a 28 year old male friend to comment at my wedding that she was the only 68 year old he had ever fancied.Cheeky, but at the same time, kudos. 

If I’ve made her sound  like a warm embrace of a woman, she was. She was also a ninja. For most of her working life, Auntie Joan  - Joan Nolan MBE -  was Vice Consul at the British Embassy in Rosario, and later in Buenos Aires. She started volunteering there during the war, and eventually they started to pay her (nice of them), then promote her. 

This had upsides - her influence to help others (a guiding principle of her life), the opportunity to travel, and the people she met. She once told me of an Embassy cocktail party on board a ship attended by Eva and Juan Peron. She had little time for Peron, but was a little flattered when having started to leave down the gangplank he  abruptly turned back, sought Auntie Joan out, kissed her hand and apologised profusely for not having said goodbye. Manners counted for a lot with her, so the apparently off-hand Eva was barely mentioned in despatches.  

Her job also had downsides: held at gunpoint more than once, and in the constant company of a bodyguard after her boss was kidnapped (the inspiration for Graham Greene’s novel The Honorary Consul). One day a masked gang raided the embassy, rounded up all the staff, tied them up and locked them in the bathroom. But the ringleader treated Joan with weird courtesy, politely requested she enter the bathroom but left her unbound. Joan said afterwards: “ I think that man knew me. And if I ever see those eyes again, I will know who he was.” She kept looking but never did, but she did show us the hail of bullet holes the gang had let off at the outer wall of the embassy before they left. 

30 years on, at 85, clearly feeling she had been down this road before, she wrestled an armed thief trying to steal her friend’s car. ‘ Dear, I knew the gun was a toy’, she said breezily when I had my WTAF! Moment on a phone call with her.

Though all this time she looked after my grandparents and my great aunt until their deaths - pretty thankless and back-breakingly hard as they all survived to their nineties and in my great aunt’s case to 101 - as well as her husband Stanley who died when she was still young. Yet she still made time to feed, nurture and look out for her nieces and nephews as they travelled through her flat en route to school, college and work - and then her grand nieces and nephews as they repeated the cycle. 

Living in London, I didn’t see as much of Joan as my cousins, but felt just as close to her thanks to her copious letters. And it was her trips to London I remember most. Wafting glamorously into Gatwick in her boucle red overcoat, nipping up to Newcastle for the day to have lunch with a friend (when Dad retold the story, he always added, untruthfully,  ‘And the friend wasn’t even at home!”), leaving a cloud of delicate rose scent in her wake, a perfume that always reminded me of her apartment in Rosario. A bit like Buenos Aires itself, Auntie Joan was an evocation of the best bits of 1930’s Europe. 

And despite eating like a mouse in her own home - spreading her morning toast with what looked and tasted like wallpaper paste but was actually zero cholesterol cream cheese - her kitchen with its pots and pans, scoured and gleaming  within an inch of their lives, was in a constant hiatus of puddings, pies and roasts for the family as well as that iconic plum pudding at Christmas. And when we took her out to eat the appetite she kept hidden at home came tumbling out. I once witnessed her demolish a whole sea bass, noodles and a quarter of a peking duck when we took her to a restaurant in Chinatown. Unlike the rest of my family, she was unafraid of spice and heat. 

Serene, always; sassy,  sometimes. After all, Joan’s favourite TV programme when she came to visit us in London was The Golden Girls. In a life where everyone depended on her, she was someone comfortable with not needing to depend on anyone else - until old age meant she had to. I used to smile to myself when, in later years, she would end all of her stories with ‘And they said, “Joan, you are the ONLY one who could have done/ solved/ sorted/ this’’. And yet, if we don’t tell the world how talented, determined and capable we are - who else is going to? #thiswomancould

So here are two dishes that we all eat thanks to Auntie Joan - her plum ice cream (with some added spice from cinnamon) and her Spanish Cake, a delicate and sweet treat that evokes  those high teas that are still a family tradition. And finally, a dish that evokes the memory of lemon chicken, the dish that she and my daughter Lara would love to make together. 

Hasta luego, nuestra querida tia. We were so lucky to have you as long as we did. 

Plum ice cream

I have never eaten plum ice cream other than at Auntie Joan’s house and I have no idea why it isn’t a popular flavour commercially. My version only tweaks her original recipe - two egg whites rather than one, a stick of cinnamon and the seeds of a vanilla pod added to the plums as they poach. The brilliant thing about this ice cream - aside from it’s taste of autumn, log fires and sticky crumble - is that you don’t need an ice cream maker.

Serves 4-6

Ingredients

300g red-skinned plums

175g caster sugar

¾ cup water

1 cinnamon stick

Seeds from one vanilla pod

Juice of half a lemon

300g double cream

2 egg whites

How to make

Seed and quarter the plums and pop into a pan with the sugar, cinnamon stick, vanilla seeds and water. Bring to a simmer, cover and continue to simmer on a low heat until the plums are soft and the liquid has become syrupy. Turn off the heat and leave for another 10 minutes - you really want the spices and the red skin of the plums to seep into the syrup. 

Turn the plums into a sieve and extract as much syrup and pulp as you can into a clean bowl, using the back of a spatula. Cover and chill for at least an hour. 

In two separate bowls, whisk the cream until it forms soft peaks (be careful not to overbeat or it will turn into butter) and the egg whites until they form firm peaks. 

Alternate folding the cream, then the egg whites, then cream, then egg whites into the plum pulp. 

Pour into a freezer container - or just use an oblong cake tin, cover and freeze overnight. Remember to take out of the fridge for 15 mins before serving. 

Spanish Cake

This is the perfect cake to eat with a cup of tea or coffee. Light and delicate from texture to flavour. Simple dust of icing sugar on the top and you are good to go. Auntie Joan’s original recipe as typed - which features in Doro’s book - is as spare with detail as one of Bake Off’s technical challenges. Fortunately I featured it in a column I wrote for Choice magazine a few years ago, so  have filled in the gaps. Makes 12-16 squares. 

Ingredients

125g melted unsalted butter

200g caster sugar

2 eggs, separated

125ml milk

600g plain flour

3 tsp baking powder

1 tsp ground cinnamon

¼ tsp mixed spice

Icing sugar to serve

How to Make

Heat the oven to 180C. Grease a 20cm square cake tin and line with baking parchment.

Whisk the sugar with the butter until thick and pale. Add the egg yolks and continue to beat for a couple of minutes. 

Add the milk and beat again. Finally, sift in the flour, baking powder and spices and mix gently until incorporated.

In a separate bowl, whisk the egg whites until stiff, then fold into the cake batter. 

Pour the batter into the cake tin and bake in the oven for 25-30 minutes. The cake is ready when the top is golden and a toothpick or sate stick inserted into the middle comes out clean. 

Cool in the cake tine for 5 minutes then turn out onto a wire rack to cool. When cool, dust the surface with icing sugar, cut into squares and serve. 

Quick Chicken with kale, haricots and caramelised lemon

Auntie Joan loved chicken, and when we visited Buenos Aires when my daughter Lara was little, she and Auntie Joan would love to make lemon chicken together. Am sure she would have loved this flavour-packed little number, courtesy of Alison Roman in the NY Times. 

Ingredients

1 lemon, thinly sliced, seeds removed

1 shallot, peeled and cut into 8

6-8 chicken thighs

1 400g can of haricot or cannellini beans

1 bunch kale, leaves only (discard ribs)

1tblspn sunflower oil

Salt and freshly ground black pepper

Olive oil for dressing

How to make

Toss the lemon slices and shallots in a small bowl and season. 

Heat a large frying pan or skillet, add the sunflower oil, then add the chicken, skin side down. Press the chicken down with a spatula to ensure the maximum surface gets nice and brown. Cook for 5-8 minutes, then cook on the other side for a further 8-10  minutes until cooked through and the chicken skin is nice and crispy. Transfer the chicken to a plate, leaving the fat in the pan. 

Add the lemon and shallot to the hot pan - stand pack as it will probably spit and sizzle. Cook, stirring gently, until the lemon has started to caramelise - about 3-5 minutes. 

Add the drained beans to the pan and season. Cook, stirring occasionally, until the beans soak up that caramelised chicken fat - about 4 mins. Working in batches, add kale and toss to wilt, seasoning again as you go. 

Return the chicken to the pan, along with the juices that have collected on the plate, and cook for a couple of minutes more. 

Serve, drizzled with a little olive oil, and accompany with some crusty bread. 

[wingedneckeggrebel]

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[wijakartuya]

Chicken Breast with Umeboshi Plum Bonito Soy Sauce. Stewed Chicken with Umeboshi (Japanese pickled plums) sauce Hello, guys! See recipes for Umeboshi- Japanese pickled plums / salt-preserved plums too. Heat some oil in a frying pan, add the noodles and a little water and stir fry while de-tangling them.

Soy Sauce Chicken is a quick, easy, and flavorful dish that you can make any time of the week. It is a star all on its own but can elevate any existing side dish. Have you ever taken a stroll in Chinatown and seen juicy, vibrant chickens hanging inside of restaurants?

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a special dish, chicken breast with umeboshi plum bonito soy sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Stewed Chicken with Umeboshi (Japanese pickled plums) sauce Hello, guys! See recipes for Umeboshi- Japanese pickled plums / salt-preserved plums too. Heat some oil in a frying pan, add the noodles and a little water and stir fry while de-tangling them.

Chicken Breast with Umeboshi Plum Bonito Soy Sauce is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Chicken Breast with Umeboshi Plum Bonito Soy Sauce is something that I have loved my whole life. They're fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken breast with umeboshi plum bonito soy sauce using 11 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Breast with Umeboshi Plum Bonito Soy Sauce:

{Make ready 2 of Chicken breasts.

{Take 1 tbsp of ・Sake.

{Get 1 tsp of ・Sugar.

{Make ready 1/4 tsp of ・Salt.

{Get 1 of Katakuriko.

{Prepare 1 of Vegetables of your choice, such as lettuce.

{Get of Umeboshi paste bonito soy sauce (recipe ID: 2285761).

{Prepare 2 tbsp of Umeboshi paste.

{Take 4 tbsp of Mentsuyu (3x concentrate).

{Take 2 tbsp of Mirin.

{Get 2 grams of Bonito flakes.

Chances are many of those are Soy. Scandinavian lifestyle blog in Australia. *Tofu hamburger/cake with ume sauce (tofu, minced chicken, onion, eryngii mushroom, ginger, egg, katakuriko starch, salt, soy Cucumber with Umeboshi, Dried Bonito Flakes, and Kombu Mayo Recipe by cookpad.japan. Cooked rice, Soy sauce, Sesame oil, Sausages, Eggs, Lettuce leaves, Bonito flakes (Katsuo-bushi), Sauce:, Miso, Mirin, Spring onions. Chicken wings, Cornflour, Oil for frying, Chinese chilli bean sauce, Soy sauce, Oyster sauce, Cayenne pepper, Sake or white wine.

Steps to make Chicken Breast with Umeboshi Plum Bonito Soy Sauce:

Umeboshi Plum Bonito Soy Sauce: Take out the pit of umeboshi plums and mince with a knife. I used bonito umeboshi. If the umeboshi is small, use about 6..

Place the mashed umeboshi in a bowl and add other ingredients for the sauce..

Remove the skin from the chicken breasts and slice diagonally into about 7 mm..

Salted chicken prep: Add chicken slices into a bowl and combine with sake, sugar and salt, and let sit for a while..

Dredge the chicken slices in katakuriko and shake off the excess. Drop the chicken slices one by one in boiling water..

Adjust the heat while cooking the chicken. The water should be simmering, not boiling..

When the meat is cooked through, turn off the heat and drain..

Place the chicken in water. Change the water 2~3 times to cool..

Once the chicken is cool enough, chill in an ice-bath..

Drain the chicken in a sieve..

Place vegetables on a plate,top with the chicken then pour on the sauce..

"Surprisingly Soft! Chicken Breast"Sashimi" https://ift.tt/2S5bc3f.

Serve topped with the ume plum sauce and shredded nori. Chicken breast can easily become dry if overcooked. Soy Sauce Chicken or "See Yao Gai" is a quintessential Cantonese favorite, found hanging under heat lamps in many Chinatown restaurant windows. You'll find it near the poached chickens, roast ducks, and roast pork. All have their merits, but a Soy Sauce Chicken done right is tough to beat.

So that is going to wrap this up with this special food chicken breast with umeboshi plum bonito soy sauce recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

[juilojio753]

Stir fried egg noodles with roasted duck in sweet chilli plum sauce. Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western.

Leftover roast duck can be used for these rich sweet noodles, but if you really want authenticity - source one from a Chinese restaurant. Add the ginger and garlic and cook until golden to flavour the oil, then remove and discard. Stir in the cooked noodles, green onions, bean sprouts and stir-fry sauce and toss well to.

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we're going to make a special dish, stir fried egg noodles with roasted duck in sweet chilli plum sauce. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Stir fried egg noodles with roasted duck in sweet chilli plum sauce is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It's appreciated by millions daily. They are fine and they look wonderful. Stir fried egg noodles with roasted duck in sweet chilli plum sauce is something which I've loved my whole life.

Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Foreign food, in particular Chinese food in the form of noodles in soup called ramen and fried dumplings, gyoza, and western.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook stir fried egg noodles with roasted duck in sweet chilli plum sauce using 18 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Stir fried egg noodles with roasted duck in sweet chilli plum sauce:

{Prepare 2 of duck beasts.

{Take Pinch of salt and pepper.

{Make ready 2 tsp of Chinese five spice.

{Get 1 tsp of soysauce.

{Get 1 tsp of honey.

{Prepare of Stir fried vegetables.

{Get 1 pack of egg noodles.

{Make ready 1 pack of mix stir fried vegetables.

{Make ready of Sauce (mix them together in a bowl).

{Prepare 2 tbsp of sweet chilli sauce.

{Take 1 tbsp of sweet plum sauce.

{Take 1 tbsp of oyster sauce.

{Get 1 tsp of honey.

{Take 1 tsp of fishsauce.

{Take 1 tsp of dark soysauce.

{Make ready 1 tbsp of vegetable cooking oil.

{Make ready 1 clove of garlic (finely chopped).

{Take Pinch of salt and pepper.

Try it shredded and tossed through a citrusy salad, in Dress noodles with enough ginger and spring onion dressing to coat, top with duck, scatter with chilli and shredded spring onion and serve with. Stir fried in Thai sweet chilli paste, basil leaves, peppers & onions and spring onion. Mildly Spicy. • Stir-fried egg noodles with vegetables and soy sauce. A choice of steamed rice, egg-fried rice or Thai crispy shallow fried tofu with the famous thai sweet chilli sauce mixed with chopped roasted.

Steps to make Stir fried egg noodles with roasted duck in sweet chilli plum sauce:

Marinated all duck breast with soy, honey, five spice, salt and pepper for 10 min then pan fry the breast with skin down first for a couple min. Then turn over to the other side to cook. Then put in oven medium temp (150’) for about 15 min. Take it out to rest.

On a medium heat big wok, add vegetable cooking oil, garlic stir well. Add all the vegetables and sauces. Mix well..

Add noodles in and stir well. Keep your pan medium heat cook for about 5-8 min..

Slice up your duck breast and add into your stir fry. Mix well and serve. Perfect for one dish meal!.

Stir-fry recipes can often feel like something you search for when at university or hosting your first dinner party but Gordon Ramsay's stir-fried duck with noodles is packed full of Oriental flavours and looks just as impressive as a more complicated dish, but with half the effort. To make the pickled chilli, place the chilli and vinegar in a small bowl, making sure the chilli is covered and set aside until ready to serve. Diners who are savvy to Thai street food options will enjoy our Pad Kana Ped, which features stir-fried Chinese broccoli and roasted duck. Sweet, Aromatic Soy Sauce NoodlesFood and Wine. dark soy sauce, chile paste, peeled fresh ginger, fennel seeds and Stir-Fried Egg Noodles (Mi Xao Mem)Run Away Rice. Though the chewy texture of Chinese egg noodles is fantastic, you can substitute rice sticks or linguine.

So that is going to wrap this up for this special food stir fried egg noodles with roasted duck in sweet chilli plum sauce recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

[karingudino]

Hsiao-Ching Chou’s latest cookbook invites readers to savor the world of Chinese vegetarian cuisine

Three years in the past, Seattle-based cooking teacher Hsiao-Ching Chou launched her debut cookbook, Chinese language Soul Meals. Dubbed “the definitive primer on Chinese language dwelling cooking” by Seattle Journal, the favored information enabled family cooks to create genuine Chinese language recipes in their very own kitchens. Even with its many successes, Chou’s one want was that the e-book had included extra vegetable dishes. Now, with Vegetarian Chinese language Soul Meals, she brings these dishes collectively in a group of their very own. Writing in her normal welcoming model, Chou turns the highlight in the direction of mushrooms, greens, tofu and different meat-free mainstays as she explores the wealthy world of Chinese language vegetarian cooking.

Since giving up meat greater than 20 years in the past, I’ve achieved my share of dwelling cooking. Through the years, my culinary repertoire has grown to incorporate regional cuisines from world wide. However regardless of Indian, Japanese, and Center Jap dishes frequently showing on my eating desk, I’ve by no means delved deeply into Chinese language cooking. Maybe I used to be postpone by well-known dishes like Peking duck and kung pao rooster. I imagined making an attempt to adapt Chinese language delicacies to a plant-based food plan as one thing akin to visiting a connoisseur pizzeria and ordering a salad. Irrespective of how good the salad, I knew I’d be lacking out. 

But vegetarian cooking has lengthy been a part of China’s culinary historical past. As Chou definitively declares, “Greens are important in Chinese language cooking.” Vegetarian Chinese language Soul Meals relates how the nation’s Buddhist delicacies fostered a long-standing appreciation and acceptance of vegetarian diets. Meat substitutes constituted of plant sources have been consumed for over a thousand years, permitting individuals from all backgrounds to get pleasure from culturally vital dishes no matter their dietary preferences. 

The e-book’s 85 featured recipes embrace soups, noodle dishes, salads, stir-fries and extra, together with Mu Shu Greens, Hong Kong-Model Crispy Noodles and Scorching-and-Bitter Soup. Additionally included is a group of detailed directions for making Chou’s ever-popular handmade dumplings. There’s even a instructed menu for Lunar New Yr, that includes a “Fortunate 8” stir-fry recipe impressed by Buddhist vegetarian temple delicacies. Many of the recipes’ substances are available in main supermarkets, however a couple of objects, resembling recent bamboo shoots, could require a visit to your nearest Asian grocer. 

Whereas Chou’s recipes are genuine, she streamlines cooking strategies to permit cooks of all ability ranges to get pleasure from their time within the kitchen. She contains useful ideas for alternate substances and notes time-saving ideas for cooks desirous to get dinner to the desk in a rush. She desires her readers to learn to assume like a Chinese language chef, encouraging flexibility and experimentation, fairly than strict adherence to a recipe. “There are few mixtures within the recipes that comply with which are sacred,” she writes. For readers unfamiliar with Chinese language substances, an illustrated glossary will can help you distinguish your bean threads out of your rice noodles. And for anybody who thinks all soy sauce tastes the identical, simply check out the two-page chart evaluating the flavour profiles of practically a dozen widespread manufacturers. 

Devotees of the writer’s earlier e-book can be happy to study that Vegetarian Chinese language Soul Meals features properly as a companion quantity. Satisfying in their very own proper, the recipes work equally effectively as aspect dishes to a meat-based predominant course. Though the e-book’s subtitle advertises “plant-based substances,” vegans must be conscious that one chapter facilities round eggs, that are additionally utilized in a number of different recipes. In some circumstances, the eggs could be safely omitted, however different dishes would require extra intensive modification. As well as, one recipe makes use of gelatin, a product derived from animal bones.

All through the e-book, the writer shares anecdotes from her childhood rising up in a household restaurant in addition to info on key features of Chinese language culinary tradition. Cooking strategies, menu planning, and correctly stocking a pantry are all mentioned, with the writer providing insightful ideas based mostly on her ample expertise. Whether or not you’re questioning whether or not it’s clever to choose up a high-tech rice cooker or contemplating how a lot cash to spend on wok, you’ll discover recommendation written in Chou’s heat and inspiring tone. 

Above all, Vegetarian Chinese language Soul Meals is one other instance of the writer’s ardour for sharing China’s storied delicacies. She’s dedicated to encouraging individuals to attempt their arms at creating thrilling home-cooked meals that can depart them happy and maybe somewhat stunned at their very own talents. As soon as once more Chou proves that any kitchen is usually a Chinese language kitchen—even a vegetarian one.  

Hsiao-Ching Chou will give a cooking lesson and presentation on Friday, February 3, 2021, at a Digital Lunar New Yr Celebration co-hosted by The Evergrey and the Worldwide Examiner. 

More info on the program, how to register and other speakers here.   

For more arts, click here

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source https://fikiss.net/hsiao-ching-chous-latest-cookbook-invites-readers-to-savor-the-world-of-chinese-vegetarian-cuisine/ Hsiao-Ching Chou’s latest cookbook invites readers to savor the world of Chinese vegetarian cuisine published first on https://fikiss.net/ from Karin Gudino https://karingudino.blogspot.com/2021/02/hsiao-ching-chous-latest-cookbook.html