#Eggplant flavored with Peanuts

[pansyfemme]

hi jude due to recent allergy things im having to change up my diet a lot. do you have any vegan/vegetarian recipe suggestions? ty💕

Hi! I’m sorry to hear about your recent allergies, that’s really tough.

My biggest advice when starting cooking vegan or vegetarian is to learn how to season correctly to bring out savory notes. Of course, standard spices as well but things like liquid smoke, nutritional yeast, not-chicken or not-beef (literally what they are called) buillon, msg and umami/shitake mushroom flavoring are used so frequently in my cooking you don’t even know. Other staples to invest in are shelf stable silken tofu (which can be eaten raw, cooked in a variety of soups and dishes, mashed into a meat subsitute and used to make fake meatballs or veggie burgers etc.., or blended into pasta sauce to make it creamy), coconut milk (good for pasta sauce, curry, desserts, anything you need to make creamy), miso and tahini (can enhance vegetables, good for boosting flavors) and canned beans (i love butter beans and cannalini beans, but any work of course. just a really solid protein option that’s easy enough to make taste really good.)

The goal with this type of cooking is to always consider your protein source first. I’m vegetarian, so I often also base things around eggs or cheese- but there are so many vegan protein source options out there. seitan, tempeh (my personal fave lol) and tofu are like your trilogy that most things are based out of. and of course there are things like beans and peanut butter that can help you get your protein up as well.

Okay i’m gonna link some videos i like now lol. I get a lot of recipes from tiktok because. idk i do. these are also kiiiinda fancy

beans alla vodka (vegetarian)

peach and burratta salad (vegetarian)

miso tahini eggplant (vegan)

miso braised cabbage (vegan)

hot honey brown butter brussel sprouts (vegetarian)

tofu scramble (vegan)

tempeh marinade (vegan)

[canonsinthehead]

(Repost) Naruto/Boruto Headcanon: Chocolate Flavored Potato Chips, The Marriage of Karui & Chouji pt. 6- THE NIGHT CONTINUES

As the meal is served, Karui and Chouji’s table gets to eat first. Followed by the groomsmen/bridesmaids' table along with Naruto’s since he won the UNO game tournament.

Sasuke looked around him to see many people infatuated with the high-quality beef like they hadn’t eaten in years.

“THIS IS SO DELICIOUS! I NEED THE RECIPE NOW!! I NEED TO ASK KILLER BEE ABOUT IT!!!’’ smiled Naruto as he added another piece of beef into his already full mouth. Karin and Suigetsu appeared to have put their difference aside to joyfully share a meal together. Sasuke raised an eyebrow at it.

His vision was obstructed by Shisui stuffing his face with everything on the table. He was grilling his deep-fried dough, dipping it in the soup, and eating his sauce. As messy his cousin eating was, Sasuke couldn’t judge too much because he had no clue how to eat most of those meal as well but compared to Itachi he appeared completely off track. His brother looked like he knew what he was doing.

“Sheesh, this is some good food! Rin we better get on this.” Obito commented mouth open to the amusement of Madara who always gets a good laugh out of him being enthusiastic about anything. Meanwhile, the big-haired Uchiha was too busy soliciting waitresses every 5 minutes for whatever reason.

Sakura caught herself eating way more deep-fried dough balls, than she intended.

 “I’m definitely gaining some inches to my waist tonight’’ She sighed. ��It will probably go to my chest’’ she ironically thought. Next to her, Hinata was hesitantly picking her spoon in the various sauces and side dishes. Sakura took notice and reassured her;

“Don’t worry Hinata, it’s nice to try different things sometimes’’ she smiled. The kind words allowed her to relax a little.

“You need to try more dishes!’’ exclaimed Hanabi who rose from her place to support Sakura. Quickly, she handed her a bowl of spinach sauce with cassava rice “Taste that! It’s delicious!’’.

Temari frowned as she sniffed one of the bowls of sauce, she quickly put it back on the table.

“Something is wrong Temari?’’ asked Gaara as he removed eggplant from the grill. She pushed a few other bowls away from her grimacing. “There’s too much peanut butter, I can’t stand it’’ she answered. Kankuro and Gaara looked at each other.

“No need to make a scene’’ said Kankuro as he shoved a piece of plantain in his older sister's mouth only to receive a herculean slap behind his head.

The dinner went as expected, when everyone was satisfied, waiters cleared the table while waitresses distributed alcoholic beverages based on each table’s orders. Yes, in Kumo they do the drinking after the meal and it is used as prepping for the dancefloor. When cocktails (or a beer whatever pleases you) are served, each table are called to offer their gifts and envelopes (of money) to Karui & Chouji.

Sasuke watched as Naruto’s table (made of him, Lee, Kiba, Shino, Sai & Neji) got up to greet the groom and the bride. Shisui raised an eyebrow.

“Wait, Sasuke why aren’t you going with them? Aren’t you friends with them too?” He asked only to be answered with an angry look. Rin sighed at what she thinks is her husband’s cousin's ignorance and not a willful attempt to hurt Sasuke’s feelings. Itachi discretely cringed at the man’s words.

Sakura sipped on an exotic fruit sparkling water when she watched Shikamaru, Ino & Asuma offering their gifts and best wishes to the newly married couple. Shikamaru was drowning in his tears and Ino tried her best to maintain her composure but failed miserably. Sakura’s table was called next. Hinata went on a long genuine monologue to wish them a good life as a married couple. Especially to Karui who just joined her in the “Married Women Club’’ and how she can’t wait to see her become a mother one day. The others (Karin, Suigetsu & Juugo) expressed their joy for them and presented their gifts even if they were not as familiar with Chouji and his wife as much as Sakura & Hinata.

“I have to admit your marriage is already better than Temari’s’’ admitted Kankuro to Chouji, he was instantly gifted with a second slap on the neck by Temari. Him and Chouji laughed it off while Gaara was offering a few presents to Karui.

Time passed and the alcohol was flowing AND IT SHOWED. Waves of laughter were getting higher, and some were already weakened or boldened by the alcoholic beverages. Naruto felt it “It’s Coming…’’ he said to Lee. Kakashi never felt this relaxed in a while, he needed to bring a few bottles of the whisky they were serving home.

“Ok ok, I see you guys have digested well your food and some burn of impatience to show their dance moves to the world or I’m seeing double?’’ said Killer Bee. Waiters started freeing the space to make room for the dancefloor. “Fool, Ya, fool. It’s time to get funky but before the bench warmers leave in a hurry! It's time for the throw of the bride’s flower bouquet. Come on, all my single ladies. Don’t be shy, come out on the middle scene whether you’re in your 20s or 30s. Let’s get it!”

All the single women were encouraged to go to the middle of the room so one of them could catch Karui’s bouquet. Ino happily grabbed Sakura, Tenten & Temari and placed them in the center of the crowd of women. She couldn’t stop giggling in excitement. Then even Naruto, was shocked when the entire crowd (from Kumo) started counting as they all knew what to say in such a weird fashion only for a song to start when Karui threw her flowers.

10, 9, 8, 7, 6, 5, 4, 3, 2, 1, HAPPY NEW YEARRRRRRR!!!!!!!!!!!!!!!!!!!!!

Out of all people, Sakura caught it. “Whoops..’’ said Ino when the room was completely silent.

Itachi who just got out of the bathroom and luckily caught the scene pointed his brother from across the room ‘’SASUKE, MARRY HER NOW!’’ he yelled.

Suddenly a frenzy broke out in the room and a large group of men (including Naruto and his friends) seize the raven before he could escape and started throwing the Uchiha in the air repeating the command of his older brother.

MARRY HER NOW! MARRY HER NOW!! MARRY HER NOW!!

If Shisui and Obito could, they would mop the floor by rolling in laughter. Meanwhile, Madara was collecting blackmailing material with his phone widely grinning.

“Ok Ok leave Sasuke alone and let him go! If not, he might destroy all of you guys with his Susano!” laughed Killer Bee interrupting the chaos with the stage microphone. Sasuke adjusted his clothes while standing back up and lightly smiled to hide the flaming radioactive anger inside consuming him. He never thought he would have to thank Killer Bee out of all people but first, he made a clear mental note to burn all of Itachi’s books when he got home. Sakura blushed at the situation not thinking things would go this far.

Since the mood was hyped, the DJ took the occasion to play the first song of the night. Quickly the lights were dimmed, and the song was danced with the marrying couple, it’s tradition. When the music started, the room turned into a nightclub in a snap of fingers and most people joined the dancefloor to dance to a choreography popular in Kumo, a classic for any reunion/celebration. Neji used the situation to finesse his way out of the venue.

Sasuke stayed longer than intended because Suigetsu wanted to stock on the quality grilled beef while Karin was slowly realizing that there were other attractive men in the world aside from her precious Sasuke.

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[airfryerburrito]

Gluten-free finds in Asheville, NC

I took a roadtrip to Asheville with a gluten-free family member, and here's what we ate. Before you ask, we didn't go to Posana, the completely gluten-free restaurant in Asheville. It wasn't open while we were there. So, here are some options for when Posana is closed.

Early Girl Eatery

Early girl serves both breakfast and comfort food all day. I had gluten-free chicken tenders with cinnamon apples and fries (the mashed potatoes were sold out), with a peach-flavored lemonade. It was all delicious and hit the spot after a long day in the car.

Old Europe Pastries

This place is dangerous. I've never seen so many gluten-free dessert options. I had the godiva cheesecake and the peanut butter chocolate mousse, and I'm still dreaming about them.

Green Sage Cafe

Another cafe with all-day breakfast, but with a focus on healthy ingredients. We liked it so much we went back twice. The pancakes, wraps, bowls, and muffins were delicious. Note that they're "gluten sensitive" rather than gluten-free (they don't guarantee no cross-contamination).

Strada Italiano

I don't have a picture of Strada's Tuscan stuffed figs because they lasted about 2 seconds on the plate. After the table next to us got theirs, we heard strange moaning sounds. Just, get the figs.

Pictured: gluten-free focaccia and eggplant parmesan. Everything tasted fresh, light, and homemade.

[vishnuveera]

Hong Kong Kitchen Menu A Fusion of Authentic Flavors and Modern Delights

Some popular dishes served at Kitchen in W Hotel Hong Kong include a wide variety of delicious signature Western and Eastern dishes. While specific dishes may vary, the restaurant is known for offering an innovative selection of culinary treats infused with global and local flavors. Guests can enjoy everything from handmade dim sum and sushi to fresh seafood, hearty salads, decadent desserts, and more gourmet delights.

The restaurant aims to provide a diverse dining experience that caters to different tastes and preferences, making it a popular choice among visitors looking for a unique culinary experience best time to visit Hong Kong. While specific dishes may vary, the restaurant is known for offering an innovative selection of culinary treats infused with global and local flavors. The restaurant aims to provide a diverse dining experience that caters to different tastes and preferences, making it a popular choice among visitors looking for a unique culinary experience best time to visit Hong Kong.

Main Courses:

Sweet and Sour Chicken - Crispy chicken pieces in a tangy sweet and sour sauce with bell peppers and pineapple.

Beef Chow Mein - Stir-fried noodles with tender beef, mixed vegetables, and soy sauce.

Kung Pao Shrimp - Juicy shrimp stir-fried with peanuts, chili peppers, and vegetables in a spicy sauce.

Crispy Pork Belly - Roasted pork belly with a crispy skin, served with hoisin sauce and steamed buns.

Szechuan Eggplant - Stir-fried eggplant with garlic, ginger, and chili in a spicy Szechuan sauce.

Vegetarian Delights:

Mapo Tofu - Soft tofu cubes cooked in a spicy bean sauce with minced mushrooms and green onions.

Vegetable Fried Rice - Fragrant jasmine rice stir-fried with mixed vegetables and soy sauce.

Stir-Fried Broccoli in Oyster Sauce - Fresh broccoli florets tossed in a savory oyster sauce with garlic.

Desserts:

Mango Pudding - Creamy mango-flavored pudding garnished with fresh mango slices.

Red Bean Pancakes - Sweet pancakes filled with red bean paste and served with vanilla ice cream.

Coconut Jelly - Refreshing coconut jelly served with a drizzle of sweet syrup.

Beverages:

Chinese Tea - A selection of traditional Chinese teas, including Jasmine, Oolong, and Green Tea.

Lychee Soda - Sparkling soda infused with the sweet flavor of lychee fruit.

Tsingtao Beer - Crisp and refreshing Chinese beer, perfect to complement spicy dishes.

Hong Kong Milk Tea - Strong black tea mixed with condensed milk, served hot or cold.

Note: Menu items and prices are subject to change based on availability and seasonal variations.

[kiwiplaetzchen]

*follows behind you as I summon a basket for ingredients*

Always so excited about the bowls, hehe

I'll start getting the basic ingredients for the muffins. You can get the ingredients for the different flavors, dear.

-Scilla

Don't ya worry! I got them!

I got pickles, peanuts, salmon, kiwis, eggplants brie, gouda...

Don't look at me like that! I also got the nice flavors! I got strawberries, blueberries, chocolate, honey, bananas, nuts again... 👀 And much more! 💚💕

[healthyfitlifestyle09]

Low carb diet plan for weight loss vegetarian

A unique low-carb vegetarian diet plan for weight loss. This plan focuses on whole, plant-based foods that are not only low in carbs but also provide essential nutrients and flavor.

Day 1:

Breakfast: Scrambled tofu with spinach, tomatoes, and a sprinkle of nutritional yeast.

Lunch: Zucchini noodles (zoodles) with a homemade pesto sauce and cherry tomatoes.

Snack: Sliced cucumbers and bell peppers with guacamole.

Dinner: Roasted cauliflower steaks with a side of sautéed broccoli rabe in olive oil and garlic.

Day 2:

Breakfast: Chia seed pudding made with almond milk and topped with berries and chopped nuts.

Lunch: Salad with mixed greens, avocado, roasted chickpeas, and a lemon tahini dressing.

Snack: Greek yogurt with a drizzle of honey and a handful of almonds.

Dinner: Stuffed bell peppers with a mixture of quinoa, black beans, corn, and diced tomatoes, topped with melted cheese (or a vegan cheese alternative).

Day 3:

Breakfast: Omelette made with eggs or a tofu scramble with diced bell peppers, onions, and spinach.

Lunch: Cabbage and carrot slaw with a peanut sauce dressing, garnished with chopped peanuts.

Snack: Celery sticks with almond butter and a few dark chocolate squares.

Dinner: Spaghetti squash with a tomato and vegetable marinara sauce, served with a side salad.

Day 4:

Breakfast: Greek yogurt parfait with layers of low-carb granola, sliced strawberries, and a drizzle of honey.

Lunch: Cauliflower rice stir-fry with mixed vegetables and tofu, cooked in a ginger soy sauce.

Snack: A handful of mixed nuts and a small serving of berries.

Dinner: Portobello mushroom caps stuffed with a mixture of spinach, feta cheese (or a vegan alternative), and herbs, baked until tender.

Day 5:

Breakfast: Green smoothie with spinach, kale, unsweetened almond milk, protein powder, and a tablespoon of almond butter.

Lunch: Cucumber and avocado sushi rolls with a side of miso soup (make sure it's low-carb miso soup).

Snack: Sliced jicama with lime and chili powder.

Dinner: Eggplant lasagna with layers of thinly sliced eggplant, ricotta cheese (or a vegan alternative), and a low-carb tomato sauce.

Remember to stay hydrated by drinking plenty of water throughout the day and adjust portion sizes to meet your individual calorie and carb requirements. Additionally, consider consulting with a healthcare professional or a registered dietitian before starting any new diet plan, especially if you have any underlying health conditions.

Read more helpful information about health & fitness :

[thearistocratsblog]

My cooking repetoire (started cooking with much trepidation 2 years ago) Nothing takes more than 5 minutes and most recipes are made up by me or a friend. Tiff most commonly. 99% of ingredients from Trader Joe's

Scrambled eggs with ketchup, spinach, Kewpie mayo and cajun seasoning

"Chicken n' waffles Tempeh" (Tempeh + Mirin)

Shakshouka

Salmon burgers with tartar sauce or truffle aioli

Eggplant or leeks with soy sauce, cumin and garlic

From the package Japanese Golden vegetable curry with vegetables

Roasted vegetables (brussel sprouts, asparagus, cauliflower or broccoli usually)

Ray Peat Macrobiotic Carrot Salad

Homemade peanut salad dressing on cabbage

Steamed bok choy with homemade "strange flavor sauce"

Farrow with fried onion, fried egg, and hot sauce (kinda odd)

Shirred Eggs

Bean salad with black beans or chick peas, onion, garlic, lemon juice, parmesan cheese, cucumber, peppers

Sushi rice, japanese sweet potato, sauerkraut and ponzu sauce

Fried polenta with pesto or mozzarella and tomato

Beets, goat cheese and lentil salad

Avacado toast with everything bagel seasoning for crunch

Fish collagen chocolate pudding

The corn syrup squash which was a rare miss

[persianatpenn]

Cook Khoresh Gheymeh with Me!

Thursday night I cooked one of my favorite Persian dishes, khoresh gheymeh. This is one of the many dishes my grandmother would cook us back home every Monday night. A few years ago, I asked to watch her in the kitchen and learned how to make this dish. Cooking Persian food helps me connect with and honor my culture, which can be challenging at times as my father’s side of the family is not Persian. I made this meal with an American friend, and I loved sharing the Persian culture with him. I taught him how to prepare Persian rice by boiling it in excess salty water, straining and rinsing it, adding more salt to taste, and then putting it back into the pot with a layer of oil at the bottom. I have cooked Persian rice many times before, but this was the first time I was able to get perfect tahdig that flipped right out of the pot! The night was a success when he asked to get seconds and take the leftovers home. My experience did not really challenge my preconceptions as I’m familiar with the Persian cooking process, but I certainly thought twice about the hefty amount of oil required for the tahdig and French fries. The oil used in Persian cuisine is one of the only similarities it shares with American cuisine, where Persian dishes have a tart flavor that can be created by citrus or other tart fruits such as pomegranate and sour cherries. While not present in gheymeh, the use of herbs is also very prevalent.

هاله

Below is the recipe I used along with step by step pictures.

Here we have added the stew beef and diced onions to a pot with olive oil. I seasoned them and browned all sides of the beef without fully cooking it.

Next, I added the tomato sauce and previously boiled yellow split peas to the pot. The beef will finish cooking in the tomato sauce which will prevent it from becoming tough.

I seasoned with the salt, pepper, cinnamon, and turmeric (I am not fancy enough to have saffron). I also added one lime's worth of juice (way more than the recipe calls for, but this is personal preference) and dried lime powder (which can be purchased on Amazon)

Here I have dried limes which can also be purchased on Amazon. I am using the sharp inner part of my kitchen scissors to puncture holes in the skin to allow the sauce to soak in. Any tool that can puncture holes without shattering the entire lime will work.

This is completely optional, but I roasted some eggplant to add to the stew. I cut the eggplant into thin slices, brushed with olive oil, seasoned with salt and pepper, and put it into the air fryer at 400 degrees Fahrenheit for 20 minutes.

Here I am straining the white basmati rice I cooked until al-dente.

I have then lined the bottom of the pot with peanut oil and put the rice back inside with the heat on low and the lid on to steam the rice until completely cooked and the tahdig has formed.

Here are the final results from the cooking! I served with plain yogurt on the side.

!نوش جون

[phoenixrisesoncemore]

Sichuan Eggplant and Minced Pork

Some of the best eggplant I have ever eaten. Adapted from this recipe: https://www(dot)chinasichuanfood.com/chinese-eggplants-with-minced-pork/

INGREDIENTS

1 and 1/2 Japanese eggplants cut into cubes, each with a bit of skin.

3/4lb ground pork

1 baby bok choy, well cleaned, base removed, stems sliced half inch thick, leaves left whole or cut in half if larger.

3-4 green onions, white parts cut into 1/4 inch slices, green parts into batons

1 pkg dried maitake mushrooms rehydrated (larger parts separated), drained (you can probably sub many other types of mushrooms, though plain button style mushrooms might not be as flavorful).

1 TBSP minced ginger

3 cloves minced garlic

2 TBSP shaoxing wine

1 -2 TBSP doubanjiang (or to taste)

1 TBSP sugar

1 TBSP toasted sesame oil

4+ TBSP vegetable oil

2 TBSP soy sauce

Cornstarch for coating eggplant

1/4 cup roasted peanuts

METHOD

Soak eggplant in heavily salted water for at least 10 min. Make sure pieces are submerged. Thoroughly drain, then coat with cornstarch.

Heat 2 TBSP veg oil in wok on med high heat. Stir fry eggplant until dark and crispy, being careful not to burn. Approx. 6-8 min. Remove eggplant and reserve.

Add in 1 TBSP veg oil and stir fry pork until brown and crispy, breaking it up into fine pieces, 5-7 min. Remove and reserve with eggplant, leaving as much fat as possible in the wok.

Add last TBSP oil to wok. Stir fry mushrooms until brown and crisp, 3-4 min.

Add bok choy and fry until leaves are wilted, about 1 min.

Pour wine around outside edge of wok allowing it to run to center. This will steam off for a moment.

Once the steam dies down, open space in center of wok and place doubanjiang. Fry for 1 min then lower heat to low.

Add ginger, garlic, white part of green onion. Stir for 30 seconds, or until fragrant.

Add soy, toasted sesame oil, and sugar and toss to combine.

Add all reserved ingredients back to wok along with green part of green onion and toss to combine.

Remove from heat, garnish with peanuts, and serve.

[alsjeblieft-zeg]

003 of 2025

Foods people hate--do you like these foods?

Created by joybucket

Do you like…. bologna sour cream mushy peas broccoli 🥦 meat 🥩 Hershey's chocolate 🍫 mint chocolate chip ice cream sweet corn 🌽 licorice salmon 🍣 sardines oysters 🦪 artichokes baked beans asparagus mushrooms onions 🧅 marmalade butter pecan ice cream plain white rice 🍚 anything pumpkin 🎃 stuffing sweet potatoes/yams 🍠 hamburgers 🍔 cheeseburgers 🍔 green beans green olives 🫒 black olives meatballs bacon 🥓 brussels sprouts vanilla ice cream 🍨 jalapeños 🌶️ peppermint 🎪 hummus beets pickles 🥒 cinnamon chicken nuggets mint sauce chili parsley 🌿 ham canned mango 🥭 cherries 🍒 blueberry pie 🥧🫐 canned fruit fruitcake beans 🫘 shrimp 🍤 tomatoes 🍅 fish oranges 🍊 corn flakes 🥣 coleslaw passionfruit wasabi 🦠 tuna 🍣 raw celery eggs 🍳 extremely hot and spicy food 🔥 mushroom soup anchovies sausages pears 🍐 watermelon 🍉 dark chocolate onion rings thyme steak 🥩 lamb chives chicken 🍗 crab 🦀 calamari grape-flavored drinks 🍇 liver Mountain Dew coffee ☕️ prawns 🍤 🦐 pepperoni 🍕 Dr. Pepper Pepsi Coca Cola 🥤 cheese 🧀 chocolate 🍫 lemons 🍋 kale 🥬 canned vegetables toffee blue cheese cottage cheese fish sticks anything overly cheesy 🧀 cupcakes that are sickeningly sweet 🧁 sushi 🍱 garlic mayo basil 🌿 toast that's overly toasted black jelly beans eggplant 🍆 peanut butter peanuts 🥜 Reese's 🟤 gouda cheese beef cucumbers 🥒 plums grapefruit turnips tofu vegan meat cheesecake white chocolate banana-flavored candy 🍌 cream cheese clams coconut 🥥

[thailand-travel-guide]

Mouthwatering Thai Street Foods You Need to Try

Thai food is one of the most addictive cuisines and if you have not tried any Thai street food yet, you are missing out on something incredible. So we were in Bangkok last month for a conference and had enough time in hand to try some delicious street food.

In this blog we have curated a list of some of our favourite Thai foods. And if you are visiting Thailand anytime soon, we suggest you try a couple of these dishes at least.

You are going to thank us later.

Som Tam (Green Papaya Salad)

Okay so let's start with something delicious as well as healthy. Imagine the perfect balance of sweet, sour, spicy and salty flavours dancing on your tongue.

Well, Som Tam contains shredded green papaya, peanuts, tomatoes, and a tangy dressing that really packs a punch.

Where to eat Just head to Som Tam Jay So in Bangkok's Silom area.

Pad Thai

Here is a delicious food made with very simple ingredients. Pad Thai is made using stir-fried rice noodles tossed with eggs, tofu, dried shrimp, and a sweet-savory sauce.

Where to eat Thipsamai in Bangkok's Old City serves what many consider the Best Street Food Bangkok has to offer. Their Pad Thai arrives wrapped in a thin egg omelet.

Tom Yum Goong

Hot, sour, and absolutely soul-warming, this authentic soup combines fragrant lemongrass, kaffir lime leaves, and juicy prawns. Your mouth will thank you.

Where to eat P'Aor in Bangkok's Phetchaburi area serves a rich, creamy version that's become legendary among locals and tourists alike.

Green Curry (Gaeng Keow Wan)

Among the most beloved Thailand food dishes, this curry holds a special place in every food lover's heart. This coconut-based curry combines tender chicken with sweet basil and Thai eggplants.

Where to eat Bangkok's Or Tor Kor Market hosts several vendors serving authentic green curry.

Mango Sticky Rice (Khao Niew Ma Muang)

Sweet, ripe mangoes paired with perfectly cooked sticky rice and creamy coconut sauce. Could dessert get any better? This heavenly combination proves sometimes simple is best.

Where to eat Try the famous mango sticky rice at Mae Varee, located near Thong Lo BTS station.

Boat Noodles (Kuay Teow Reua)

These tiny bowls pack massive flavor. Rich pork or beef broth, rice noodles, and a medley of spices create a dish that tells stories of Thailand's floating markets.

Where to eat Victory Monument area hosts several boat noodle alley vendors competing for the title of the best bowl.

Grilled Pork Skewers (Moo Ping)

Marinated in a sweet and savory sauce, these juicy pork skewers are the perfect breakfast or late-night snack. They're especially delicious with sticky rice.

Where to eat Seek out the famous vendor at Soi Convent in Silom, known for perfectly charred edges.

Papaya Salad with Grilled Chicken (Som Tam Gai Yang)

This dynamic duo represents the perfect marriage of flavors. Spicy som tam paired with smoky, tender grilled chicken creates an unforgettable meal.

Where to eat Som Tam Nua in Siam Square serves this classic combination with consistent quality.

Thai Iced Tea (Cha Yen)

Strong black tea mixed with sweet condensed milk and served over ice. It's the perfect antidote to Thailand's tropical heat.

Where to eat Any street vendor will do, but Cha Tra Mue at Terminal 21 mall makes an exceptionally good version.

Crispy Mussel Pancake (Hoy Tod)

Imagine crispy, eggy batter filled with plump mussels or oysters. This street food favorite offers the perfect combination of textures and flavors.

Where to eat Nai Mong Hoy Tod in Chinatown serves what many consider the best version in Bangkok.

Pork Leg Rice (Khao Kha Moo)

Tender, slow-cooked pork leg served over rice with a boiled egg and pickled greens. This comfort food dish will make you forget all your worries.

Where to eat The famous "Cowgirl" stall at Victory Monument serves melt-in-your-mouth pork leg.

Thai Fish Cakes (Tod Mun Pla)

Bouncy, flavorful fish cakes seasoned with red curry paste and kaffir lime leaves. They're best enjoyed with sweet chili sauce and cucumber relish.

Where to eat Or Tor Kor Market's fish cake vendors serve some of the freshest versions you'll find.

Coconut Ice Cream (I-Tim Kati)

This creamy dessert is served in a coconut shell with various toppings like sweet corn, peanuts, and sticky rice. This is the perfect tropical desert and you should not miss it.

Where to eat The famous coconut ice cream cart at Chatuchak Weekend Market never disappoints.

Morning Glory Stir Fry (Pad Pak Bung)

These are basically crunchy morning glory stems stir-fried with garlic, chillies and oyster sauce. This simple vegetable dish is very popular and compliments richer non vegetarian dishes.

Where to eat Any street-side vendor specializing in wok-fried dishes will serve a good version.

Tips for Enjoying Street Food in Thailand

While looking for street foods, always look for the busy stalls with more local customers. The locals show where the good food is.

If you don't speak Thai, just point and smile. The vendors appreciate your interest and will help you order.

Please carry small bills and change as most vendors do not accept cards.

If you are having Thai cuisine for the first time, start mild and slowly work your way up with spicy dishes. The Thai spice level can be intense for newcomers.

While visiting the vendors, remember that morning vendors often serve different dishes than evening vendors and you must explore them both.

Final Thoughts

So are you ready to try something unique? These Thai street food will surely be a fresh and enriching experience for you.

And if you are melting from that spicy food, do yourself a favour and grab a pouch of cold milk. It's a proven theory!

Local Thai Food Guide Visiting Thailand in the coming months? Check out these delicious must-try street foods.

[jennyiseating]

Kalamansi Kafe brings something unique to Suan Plu—authentic Filipino flavors with a modern touch. The diverse menu caters to both traditional food lovers and those curious to explore. It’s the ideal spot for casual dinners, group gatherings, or simply relaxing over refreshing drinks.

If you’re seeking bold flavors, a cozy atmosphere, and a place that makes you feel at home, Kalamansi Kafe is your next must-visit dining destination.

📍 Kalamansi Kafe – 16 Suan Plu Road, Sathorn, Bangkok ⏰ Opening Hours: 11:00 AM – 11:00 PM (Daily)

Tucked away in the heart of Suan Plu, Kalamansi Kafe effortlessly combines modern aesthetics with soulful Filipino cuisine, creating a charming destination for food lovers and casual diners alike. The warm lighting, wooden interiors, and relaxed ambiance invite you in for a memorable dining experience.

For appetizers, we had:

Toasted bread with liver pate - On the house

Isaw (Grilled Intestine Skewers) – ฿240

Lumpiang Shanghai – ฿190

Our mains is where it gets delicious!

Crispy Kare-Kare – ฿380

Kare-Kare, a beloved Filipino stew, takes a twist here with crispy pork belly. The peanut sauce is rich and velvety, complementing the crunchy pork, fresh long beans, bok choy, and tender eggplant.

Grilled Chicken Inasal – ฿290

Juicy, perfectly charred, and marinated with bold, tangy flavors, the Chicken Inasal is a must-try. Served with a zesty calamansi dip and fresh sides, this Filipino barbecue dish celebrates smoky goodness with every bite.

Pancit Palabok – ฿350

Rice noodles drenched in a rich, golden-orange shrimp sauce that’s savory, creamy, and full of umami. Topped with plump, perfectly cooked prawns, minced pork, crushed chicharrón (crispy pork rind), hard-boiled eggs, and fresh scallions, this dish is as flavorful as it is visually striking.

The warm wood furnishings, cozy lights, and lush greenery transport diners to a tropical escape. Whether you're seated indoors at the inviting wooden tables or on the charming outdoor terrace surrounded by plants, the ambiance radiates calm and ease. This place is a must try!

[cynthiabertelsen]

Flavor Principles Out of Africa: West Africa

Cooking in Africa follows certain patterns: Universals – Onions, tomatoes, peppers Starches – Cassava, cocoyams, sweet potatoes, cornmeal (mealie meal and samp or dried corn kernels, etc.), bananas, plantains, yams, rice, millet, sorghum, fonio, couscous Thickeners – Okra, melon and squash seeds (egusi), peanuts Vegetables – Pumpkin and other squashes, green leaves, okra, eggplant, black-eyed…

[hyderabad-wala-restaurant]

Indulge in the Irresistible Veg Dum Biryani and Gutti Vankaya Indian Biryani at Hyderabad Wala in The Colony, Texas

At Hyderabad Wala, we take immense pride in bringing you authentic flavors that reflect the heart of traditional Hyderabadi cuisine. Our menu showcases a vibrant array of biryanis, each prepared with dedication and an unwavering commitment to taste. Today, we shine the spotlight on two exquisite vegetarian delicacies that have captured the hearts (and taste buds) of food enthusiasts – the Veg Dum Biryani and the Gutti Vankaya Biryani.

Veg Dum Biryani – A Vegetarian Delight with Layers of Flavor

The Veg Dum Biryani is a classic example of how vegetables and rice can unite to create a symphony of taste. At Hyderabad Wala, our version is lovingly prepared using long-grain basmati rice, farm-fresh vegetables, and a secret blend of aromatic spices. Every layer of this biryani is cooked over a slow flame (known as the ‘dum’ process) to ensure that the flavors mingle and develop, resulting in a hearty dish with a soul-stirring aroma.

What Makes Our Veg Dum Biryani Special?

Flavorsome Rice: Each grain of basmati rice is soaked in the fragrance of saffron, herbs, and authentic Hyderabadi masalas, delivering a burst of flavor in every bite.

Garden-Fresh Vegetables: We use a medley of vegetables like carrots, beans, peas, and potatoes that add crunch and nutrition to the biryani.

Perfectly Balanced Spices: Our carefully crafted spice blend ensures a perfect balance of heat, sweetness, and earthiness.

Ghee Magic: The gentle use of ghee enhances the richness of the biryani without overpowering its original flavors.

Gutti Vankaya Biryani – A Regional Treasure

If you crave bold flavors with a touch of tradition, the Gutti Vankaya Biryani is a must-try! A true gem from Andhra Pradesh, this dish features tender stuffed baby brinjals (eggplants) simmered in a thick, spicy masala. The stuffed brinjals are nestled within layers of fragrant rice, allowing their smoky, spicy essence to seep through the entire biryani.

Key Highlights of Our Gutti Vankaya Biryani:

Stuffed Brinjals with Love: We handpick baby brinjals and stuff them with a special blend of roasted spices, peanuts, and sesame seeds. This ensures a burst of flavor and a delightful texture.

Rich, Earthy Masala: The masala cooked with the brinjals creates a luscious gravy that blends beautifully with the rice.

Aromatic Rice Layers: Each layer of basmati rice is steamed to perfection, absorbing the essence of the masala and brinjals, resulting in a deliciously flavorful experience.

Authenticity at Its Core: Our Gutti Vankaya Biryani stays true to the roots of this regional specialty, making it a must-have for food connoisseurs.

Why Choose Hyderabad Wala?

Our goal at Hyderabad Wala is to offer you not just a meal but an unforgettable culinary journey that connects you with the rich heritage of Hyderabadi cuisine. Our biryanis, made with passion and the finest ingredients, reflect the traditions that have been passed down through generations. We take pride in being the best Indian restaurant in the colony with a focus on providing authentic and delicious meals that leave you craving more.

Relish Our Specialties

Whether you’re a vegetarian by choice or seeking new flavors to explore, the Veg Dum Biryani and Gutti Vankaya Biryani are dishes that will leave you spellbound. Experience their irresistible taste and aromatic goodness with every bite!

Dine-In or Order Online Enjoy our biryanis at Hyderabad Wala’s welcoming ambiance or bring the flavors home with our convenient online delivery. Whichever you choose, we guarantee an unparalleled experience that will make you return for more.

Taste Tradition, Taste the Best – Hyderabad Wala

Come, experience our Veg Dum and Gutti Vankaya Biryani, and discover why we’re the go-to Hyderabadi restaurant for food lovers in the colony. Treat yourself to authentic Hyderabadi flavors with a vegetarian twist!

[walkingindaydreams]

Cuisines and new food

Food:

Pizza 2004 🇮🇹

lasagna 2014?2015? 🇮🇹

sushi 2020 🇯🇵

Tempura 2020 10/10 🇯🇵

korean food - 2021 🇰🇷

singapore noodles 2017 🇸🇬

Kw 🇲🇾

Vietnam noodles 2024 (not spicy -2/10) 🇻🇳

Yung chow rice 🇨🇳 8/10

Pad thai 🇹🇭 2021 4/10

subway 2022

KFC chicken bucket 2018?2019?

Laksa manuli - 2022 🇲🇾

taco bell - mexican fujita (2022) 9/10 🇲🇽

Dumplings ew 2022

Mexican Burrito 2024 (Stef) 🇲🇽

Gyro (greek) 2024🇬🇷

Nepalese pork curry 2024 6/10 (too sweet)🇳🇵

British pie 🇬🇧

Shawarma 🇹🇷

Chicken tikka 🇮🇳 -10/10

Jalfrezi 🇮🇳 5/10

Steak bake

Pulled pork

Pork ribs 2024

Desserts:

Butterscotch cake 2022

Creme brule 2020 10/10

Mud cake

Blueberry cake 2021 -2/10

Cheesecake - 2020

Lemon icecream 2022

Oreo cupcake - UK Sep 2023

Coffee/drinks :

Flat White 2023

Vanilla latte 2023

Starbucks mocha 2023

Starbucks caramel (Frappuccino?) 2024

Macchiato 2023?

Salted caramel latte

Oreo milkshake 2019?

White choclate mocha 2022

Caramelised almond latte - pret 6/10 (2024)

Caramel macchiato -Starbucks 10/10 (2024)

Cocktails:

White Russian 10/10

Cookie thing (too sweet) 4/10

Blue lagoon

Want to try:

Sea bass

Sunday roast

red velvet cake

cheescake ice cream

lemon tart

tiramisu

smoked salmon bagel - cakery

happy cow cream cheese

oreo cheesecake

Grilled Squid (Japan) - Grilled seafood served with spicy sauce.

Chili Crab (Singapore) - Crab cooked in a spicy, tangy chili sauce.

Gyoza (Japan) - Fried dumplings filled with spiced pork or chicken.

Shisanyama (South Africa) - Grilled meats with spicy marinades.

Piri Piri Chicken (Mozambique) - Spicy marinated chicken grilled over open flame.

Carnitas (Mexico) - Slow-cooked, shredded pork with a spicy rub.

Jambalaya (USA) - A spicy rice dish with sausage, chicken, and seafood.

Chicharrón (Puerto Rico) - Fried pork belly served with spicy dipping sauces.

Asado (Argentina) - Spicy grilled meats, often served with chimichurri sauce.

Peruvian Ceviche (Peru) - Raw seafood marinated in lime and chili.

Choripán (Argentina) - Grilled chorizo sausage in a bread roll, topped with spicy sauce.

Samgyeopsal (South Korea): Grilled pork belly slices often served with garlic, lettuce, and dipping sauces.

Curanto (Chile): A traditional layered dish of meat, seafood, and vegetables

Cevapi (Bosnia): Small, grilled minced meat sausages usually served with flatbread and a side of onions, sour cream, or ajvar.

Satay (Indonesia): Skewered and grilled meat, often marinated in a spicy peanut sauce

Tagine (Morocco): A slow-cooked stew of meat and vegetables seasoned with spices

Butter Chicken (India): A creamy, mildly spiced curry made with marinated chicken simmered in a tomato-based sauce with butter and cream.

Pierogi (Poland): Dumplings filled with potato, cheese, or meat, often boiled or fried and served with sour cream.

Moussaka (Greece): A layered casserole with eggplant, minced meat, and béchamel sauce,

Arancini (Sicily, Italy): Fried rice balls stuffed with cheese, ragù, or other fillings

Paella (Spain): A saffron-infused rice dish typically made with seafood, chicken, and vegetables.

Ceviche (Peru): Fresh raw fish marinated in citrus juice, often with onions, chili, and cilantro

Rendang (Indonesia): A flavorful beef stew slow-cooked in coconut milk and a blend of spices,

Suya (Nigeria): Spicy skewered meat, usually beef, coated in a peanut and spice mixture, grilled

Lobster Roll (USA): lobster meat in a buttered, toasted roll, often served with mayonnaise or butter.

Chiles en Nogada (Mexico): Stuffed poblano peppers filled with meat and dried fruits, topped with a creamy walnut sauce

Empanadas (Chile) - Fried pastry filled with spicy meat or seafood.

Salsas (Mexico) - Various spicy sauces, often served with meats or seafood.

Picanha (Brazil) - Grilled beef with a spicy rub.

Milanesa (Argentina) - Fried breaded beef or chicken, often served with spicy condiments.

Chimichurri Steak (Argentina) -Grilled steak topped with a spicy herb sauce.

[reasoningdaily]

Sure, there is nothing wrong with good old mustard, mayonnaise, and ketchup. But those classic flavors would be even more appreciated if given a rest for a while. And, in the meantime, here are ten condiments from all over the world that have been waiting on the benches for their day on the spotlight on your diner table. Did you ever hear about oyster sauce? Or lingonberry jam? Take a quick look and see if any of these flavor enhancers tempt you!

Let us start this list with a sauce that is served throughout the Balkan nations as a relish or a side dish. The so-called "Serbian Salsa", ajvar is a condiment made principally from sweet bell peppers and eggplants.

The relish became a popular side dish throughout Yugoslavia after World War II and is made of roasted peppers. Ajvar can be consumed as a bread spread or as a side dish. Ajvar has a few variations. One variation contains tomato and eggplant, and another green bell peppers and oregano.

Hoisin sauce gives a tangy glaze to any dish. Essentially a Chinese barbecue sauce, this condiment lies at the intersection of brown sauce and hot sauce. Peking ducks are almost always dressed with hoisin sauce.

This is a thick, fragrant sauce commonly used as a glaze for meat, an addition to stir fry, or as a dipping sauce. It is dark-colored, sweet, and salty. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic.

A Korean sauce, gochujang is a savory and spicy hot pepper paste that gives many dishes from its country of origin their unique taste. It is made from chili, fermented soybeans, sticky rice, and salt, it’s mostly combined with other condiments when used.

Traditionally, it would be naturally fermented over years in ceramic vessels on an elevated stone platform in the backyard but these days it is prepared in a more industrial environment.

As the name implies, fish sauce is a liquid condiment made from fish. Its pungent smell may come as a shock to the first-time user but it is a flavor one gets used to. It helps enhance the taste of the ingredients it touches.

It is mixed with sugar, chili, lime juice, and garlic, and due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. It can be used as a seasoning during or after cooking and as a base in dipping sauces.

A familiar name to many, chutney is made of fruit or vegetable marinated in vinegar, spices, and sugar, chutneys can be sweet, savory, or spicy. Chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt, or curd, cucumber, spicy coconut, spicy onion, or mint dipping sauce.

Vinegar was added to the recipe for English-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year or to be sold as a commercial product. In Western cuisine, chutney is often eaten with hard cheese or with cold meats.

Miso is a byproduct of soy sauce, but it has a life of its own. Apart from being used to make soup, the paste can be served directly as a topping on rice.

High in protein and rich in vitamins and minerals, it is used for sauces and spreads, pickling vegetables, fish, or meats. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory.

Another familiar name on the list, aioli begins with a ground garlic paste before whipping in egg yolk, olive oil, and mustard. The emulsion is sometimes seasoned with lemon juice, saffron, or chili. It is a perfect dip for seafood, veggie crisps, or french fries.

The names mean "garlic and oil" in Catalan and Provençal. It is found in the cuisines of the Mediterranean coasts of Spain and France.Some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions lack egg yolk and contain more garlic.

Perhaps it is more than "just" a condiment, as it also has steamed, fried sausage, usually pork, typically cut into bite-sized chunks. But in this case, we are highlighting the curry ketchup that goes with it.

Currywurst sauce is based on spiced ketchup or tomato paste topped with curry powder, or a ready-made ketchup seasoned with curry and other spices. The dish is often served with french fries.

As exotic as the name sounds, it is not a rare condiment. Oyster sauce is a viscous dark brown condiment thickened with corn starch, made from oyster extracts, sugar, salt, and water.

Oyster sauce is saltier and is used more often in everyday cooking than hoisin sauce. It’s as suitable for marinating a steak at home as it is for dressing boiled choi sum.

Lingonberries grow on a short evergreen shrub in the Arctic tundra throughout the Northern Hemisphere from Eurasia to North America. And, in Sweden, these little berries are used to make delicious jam that is used as a condiment for meat courses, such as meatballs, beef stew, or fried herring.

Traditional dishes such as potato pancakes, spinach pancakes, and black pudding are commonly combined with lingonberries. The jam can also be paired with oatmeal porridge, mashed potatoes, and some desserts.