#East Asian cuisine

[morethansalad]

Shou Zhua Scallion Pancake 手抓葱油饼 (Vegan)

[edenfenixblogs]

Look what Google just recommended to me!!!!

I already own (and love) Shabbat and Portico.

But I am OBSESSED with the rest and must acquire them immediately.

Top of my list is Love Japan because LOOK AT THIS BEAUITFUL BOWL OF MATZO BALL RAMEN!!!!!

We hear a lot about Jewish people in Europe and MENA, but we do not hear a lot about Jewish culture as it blends with East Asian cultures, and that’s a shame. Not just because it erases the centuries of Jewish populations there, but also because there are plenty of people of mixed decent. People who may not have come directly from Jewish communities in East Asia, but people who have a Japanese Father and a Jewish Mother, for example. Or people in intercultural marriages. These are all real and valuable members of the Jewish community, and we should be celebrating them more. This cookbook focuses on Jewish Japanese American cuisine and I am delighted to learn more as soon as possible. The people who wrote this book run the restaurant Shalom Japan, which is the most adorable name I’ve ever heard. Everything about this book excites and delights me.

And of course, after that, I’m most interested in “Kugels and Collards” (as if you had any doubts about that after the #kugel discourse, if you were following me then).

This is actually written in conjunction with an organization of the same name devoted to preserving the food and culture of Jews in South Carolina!

I’m especially excited to read this one, because I have recently acquired the book Kosher Soul by the fantastic, inimitable Michael J. Twitty, which famously explores faith and food in African American Jewish culture. I’m excited to see how Jewish soul food and traditions in South Carolina specifically compare and contrast with Twitty’s writings.

I’m also excited for all the other books on this list!

A while ago, someone inboxed me privately to ask what I recommended for people to read in order to learn more about Jewish culture. I wrote out a long list of historical resources attempting to cover all the intricate details and historic pressure points that molded Jewish culture into what it is today. After a while I wrote back a second message that was much shorter. I said:

Actually, no. Scratch everything I just said. Read that other stuff if you want to know Jewish history.

But if you want to know Jewish culture? Cookbooks.

Read every Jewish cookbook you can find.

Even if you don’t cook, Jewish cookbooks contain our culture in a tangible form. They often explain not only the physical processes by which we make our meals, but also the culture and conditions that give rise to them. The food is often linked to specific times and places and events in diaspora. Or they explain the biblical root or the meaning behind the holidays associated with a given food.

I cannot speak for all Jews. No one can. But in my personal observation and experience—outside of actual religious tradition—food has often been the primary means of passing Jewish culture and history from generation to generation.

It is a way to commune with our ancestors. I made a recipe for chicken soup or stuffed cabbage and I know that my great grandmother and her own mother in their little Hungarian shtetl. I’ll never know the relatives of theirs who died in the Holocaust and I’ll never meet the cousins I should have had if they were allowed to live. But I can make the same food and know that their mother also made it for them. I have dishes I make that connect me to my lost ancestors in France and Mongolia and Russia and Latvia and Lithuania and, yes, Israel—where my relatives have lived continuously since the Roman occupation even after the expulsions. (They were Levites and Cohens and caretakers of synagogues and tradition and we have a pretty detailed family tree of their presence going back quite a long time. No idea how they managed to stay/hide for so long. That info is lost to history.)

I think there’s a strong tendency—aided by modern recipe bloggers—to view anything besides the actual recipe and procedures as fluff. There is an urge for many people to press “jump to recipe” and just start cooking. And I get that. We are all busy and when we want to make dinner we just want to make dinner.

But if your goal isn’t just to make dinner. If your goal is to actually develop an understanding of and empathy for Jewish people and our culture, then that’s my advice:

Read cookbooks.

[savage-kult-of-gorthaur]

THE TASTY PRINTS & LOVELY LADIES OF THE KAIE PERIOD -- TEMPURA WITH HER TEA.

PIC INFO: "Looks delicious," Appearance of a Courtesan in the Kaei Period, from the series "Thirty-Two Aspects of Women" (1888) by Tsukioka Yoshitoshi. Photo: Nakau Collection.

Source: https://asianartnewspaper.com/life-in-edo-prints/#prettyPhoto[group-135]/2.

[thedisablednaturalist]

worst thing about living near washington DC is that a certain horrible past president will use your towns and important historical sites as a backdrop just like an influencer uses national parks. Also your neighbors can literally be on the fucking Supreme Court or congress. Also traffic

[chicago-geniza]

I usually order from this one generic "pan-East Asian late night takeaway" restaurant because they provide the option to select shellfish allergy and control so well for cross-contamination that I've never had an allergic reaction. However the website presents the option as "Shellfish ALLERGY" which makes me read it like "Donatella VERSACE 💜" every single time. Shellfish ALLERGY 💜

[trickstarbrave]

i need people to understand something being flavorful does not equate to it being spicy. you can spicy food that is otherwise very bland. you cannot use chili peppers to cover up a lack of balance or depth in a dish. a fuck ton of chili peppers will not disguise the fact you didn't use enough salt.

[kny-tai]

Carinderia The term "carinderia" is believed to have originated from the Tagalog  word "kari", borrowed from the Indian word "curry". The dish was adopted by Filipinos either from trades, regions or from Indian immigrants, and thus "karihan" or "kariyan" was used to describe a place where food, particularly the Filipino dish "kare-kare," was served. By observation, the hispanicization to some Tagalog words, where most store names in Spanish are formed from the name of the main product they sell and putting the ending '-ería' (e.g. panadería, frutería, perfumería). As a result, the word "carinderia / karinderya" was coined and used up to the present day. The month of April has a lot to celebrate and raise awareness such as Earth Month, Filipino Literature Month, and Filipino Food Month, reminding us  to savor our culture and be mindful of nature.

[jackredfieldwasmyjacob]

today at lunch we each were ranking our personal five different foreign cuisines (east asian, indian, mexican, italian, and usamerican), my dad ranked italian the lowest and my sister and i both said in unison: ITALIAN????? in the most shocked and lamenting voice ever. how dare he.

[confusedcultist]

This idiot had never heard of banana ketchup. Or the humble tamarind

the first person to turn an apple to sauce... what hubris. no other fruit gets this treatment. well, except for the wretched tomato. but that's a punishment, because the tomato is morally corrupt.

[morethansalad]

Sheng Jian Bao / 生煎包 / Shanghai Pan-Fried Vegetable Buns (Vegan)

[cynthiabertelsen]

Journeys versus Destinations: Colonial Women, Colonial Lives, Colonial Food

Steamed cupcakes called Kue Mangkok (Photo credit: C. Bertelsen) The topic of women, food, and colonialism is vast and cannot be summed up in a mere blog post. Cupcakes cooked in banana leaves? What an amazing thing, I thought, as I made my way through the throngs of vendors and buyers in the Airmadidi market in North Minahasa, Indonesia. Surely these odd-shaped cakes served as reminders of the…

[om-international]

Top White Sesame Seeds (सफेद तिल के बीज) Exporter and Supplier in India: Om International 

White sesame seeds, known as "सफेद तिल के बीज" in Hindi, have been a staple in kitchens and traditional medicine for centuries. These tiny, nutrient-packed seeds are known for their rich flavor, high oil content, and numerous health benefits, making them a popular choice for both culinary and industrial uses worldwide. When it comes to sourcing high-quality white sesame seeds from India, Om International stands out as the leading exporter and supplier, renowned for its commitment to quality, reliability, and customer satisfaction. 

Why Choose Om International for White Sesame Seeds? 

Om International has earned a reputation as a trusted exporter and supplier of white sesame seeds by consistently delivering superior products to customers around the globe. What sets Om International apart is its stringent quality control measures that ensure every batch of sesame seeds meets international standards. The seeds are sourced directly from the finest farms in India, where they are cultivated using sustainable farming practices that preserve their natural taste and nutritional value. 

Premium Quality and Rigorous Standards 

At Om International, quality is paramount. Each lot of white sesame seeds is meticulously cleaned, sorted, and tested for purity. The seeds are free from any impurities, chemicals, or additives, retaining their natural flavor and high nutritional content. The company's state-of-the-art processing facilities are equipped with advanced technology to maintain the freshness and quality of the seeds, ensuring they meet the highest global standards for food safety and quality. 

Wide Applications of White Sesame Seeds 

White sesame seeds have versatile uses in various industries. In the food sector, they are widely used in baking, cooking, and as a garnish for dishes worldwide. The seeds are also pressed to extract sesame oil, which is highly valued for its rich flavor and health benefits. Additionally, white sesame seeds are used in the production of tahini, a popular Middle Eastern paste, and are also a key ingredient in many confectioneries and snacks. 

Commitment to Sustainability and Customer Satisfaction 

Om International is not just focused on providing high-quality products; it is also committed to sustainable practices and customer satisfaction. By partnering directly with local farmers, the company supports sustainable agriculture and fair trade practices. Customers can trust that they are receiving a product that is not only superior in quality but also ethically sourced. 

Global Reach and Reliability 

With a vast network of clients across the globe, Om International has established itself as a reliable partner for businesses seeking top-quality white sesame seeds. The company’s efficient logistics and supply chain management ensure timely delivery, making them a preferred choice among importers, wholesalers, and retailers worldwide. 

Conclusion 

For anyone seeking a reliable supplier of premium white sesame seeds (सफेद तिल के बीज), Om International offers unmatched quality, consistency, and customer service. With a proven track record of excellence and a commitment to sustainable practices, Om International remains the leading choice for white sesame seeds exporters and suppliers in India. 

Choose Om International today for your sesame seed needs and experience the difference in quality and service that has made them a global leader in the industry. 

[mashounen1945]

Traducción al castellano / Spanish translation:

@spaceshipsandpurpledrank:

[Posteó un video de TikTok hecho por "zestyz_official", mostrando en proceso de preparación de kofta de carne en pan de pita [link: https://www.tiktok.com/@zestyz_official/video/7134374274067959082]. El texto del video dice "Punto de vista: le pediste hamburguesas a tu madre árabe".]

@cannibalfilmphd:

Eso de ahí es una muy buena hamburguesa con el intrigante agregado de especias de Medio Oriente 👀👀👀 (y como todos sabemos, la variedad es el sabor de la vida, y el sabor es la variedad de la comida). También me intriga cómo puso la hamburguesa dentro del pan de pita (¿Es eso pan de pita?), lo cual lo convierte en una especie de "panini de hamburguesa". Tiene buena pinta, voy a tener que probarlo.

@raindearreindeer:

Quiero hacer esto para mi familia, pero mi mamá sospecha bastante de la carne si no está bien cocida (es decir, ridículamente seca), así que me pregunto cómo cocinarla lo suficiente sin quemar el pan.

@vergess:

Puedes cocinarlo en un pan de pita muy fino con una fina capa de carne picada -ya sea de ternera o de cordero- para que la carne se cocine completamente en solo 1 minuto por lado. Pero además, la carne roja queda "bien cocida" a 72 grados Celsius (o 160 grados Fahrenheit); para la carne blanca, la temperatura es 75 grados Celsius (o 165 grados Fahrenheit). En cuanto al pan, en realidad ni siquiera se tuesta hasta los 123 grados Celsius (o 255 grados Fahrenheit). Entonces, si preparas estas hamburguesas de tamaño completo en una sartén a fuego medio-bajo, o en un horno a 150 grados Celsius (o 300 grados Fahrenheit), tardará unos 20 minutos en cocinarse en vez de tardar sólo 3 minutos, pero definitivamente no quemará el pan y la carne quedará muy bien cocida. Aquí está la receta al horno que sugerí en otra parte del post: https://www.tasteofbeirut.com/kafta-in-pita/

@devilsuncomet:

Tengo curiosidad por saber cuáles son las especias/condimentos para la carne, tengo tantas ganas de hacer esto yo mismo.

@vergess:

Siempre tiene perejil fresco y el "sabaa baharat", la mezcla de siete especias libanesa. En el vídeo de TikTok, también hay cebolla, ajo y jalapeño. Mucha gente también le pone tomate o pasta de tomate. Mi mezcla favorita de siete especias tiene canela, pimienta negra, comino, clavo de olor, cilantro, pimienta de Tabasco o nuez moscada, y jengibre o cardamomo, todo en partes iguales. Pero a decir verdad, siempre y cuanto tenga los primeros cuatro, los demás pueden depender de ti. Hay quienes usan pimentón y cúrcuma, hay quienes usan zumaque y menta... Es algo muy variable. Además, si no quieres hacer la mezcla vos mismo, un buen "garam masala" (otra mezcla de especias, pero del Sudeste Asiático en vez de Medio Oriente) tendrá todas estas especias y algunas más, y es un excelente sustituto listo para usar.

@earhartsease:

Téngase en cuenta que acá se habla de las semillas del cilantro, no sus hojas: la semilla de cilantro es increíble, huele como un Paradise Lemon y queda muy bien con las gachas y con la avena. Somos parte de la gente que no puede consumir las hojas, pero las semillas son realmente deliciosas y fragantes.

@agnesmontague:

"Internet Shaquille" hizo un video súper accesible acerca de cómo hacer esta comida, incluida la mezcla de especias y qué usar si no puedes acceder a los ingredientes exactos. Este es el link: https://www.youtube.com/watch?v=1K45Fr4gXyM Tiene consejos bastante similares a lo que otros usuarios acá dijeron anteriormente, salvo que todo está en un único video útil como referencia.

[rickchung]

Good Thief x Main Street x Riley Park–Little Mountain.

As Anh and Chi's so-called "Rebellious Vietnamese" sibling next door, the mischievous Good Thief seems to live up to its sister restaurant's rather impressive usual standard of culinary heritage and fusion of authentic flavours.

Athiama Acres' organic beets with blood orange, rice patty herb vinaigrette, and chili salt.

"Old Secret": Michter's toasted sesame oil rye whiskey, barrel-aged amaro, bitter berry glucose, chili fish sauce, and house bitters.

"Lặp đi Lặp Lại": fino sherry, Italian dry vermouth, shiso mountain honey liqueur, mango cordial, wasted citrus shrub, and sparkling sake.

Halibut with dill and turmeric soubise, Hakurei turnip, and fennel.

[despite-everything]

oh boy! back home from southern mexico. i should cook a northern mexican dish for dinner.