#Steamed Pork Patty

[buffetlicious]

Economy Rice (菜饭) that mum brought from her morning trip to the market. She got me steamed meat (pork) patty, curry chicken & potato and stir-fried medley of cabbage, black fungus and carrot over fluffy jasmine rice.

[fireandiceland]

Hetalia characters with dishes typical for their country - part 1 (part 2 here)

Italy: Maritozzo (cream bread) -> This Roman milk bread is said to be dated back to times of Ancient Rome. The baked good is filled with generous amounts of whipped cream and somtimes decorated with fruit or pistachio. Young man also used it in courtship by hiding jewellery or a ring in the filling.

Germany: Breze(l) mit Schokolade (chocolate dipped pretzel) -> A baked pastry with sweet or salty toppings, best known for its distinctive symetrical, knotted shape. Dipped in chocolate the soft pretzel is a popular snack at funfairs and markets, but there are also small, crispy pretzels that are to be eaten like crisps/chips.

Japan: 和菓子 (wagashi; plant based sweet) -> Originally meaning "Japanese confectionery" the term now refers to a traditional dessert made from plant based ingredients. It's artful shapes are influenced by season, nature, or even poetry.

France: Quiche Lorraine -> A savoury tarte traditionally made with a filling of eggs, heavy cream, ham, and bacon. Today cheese is often added, though it is controversial among professionals. (In the drawing there seems to be leek added too which is not mentioned in the original recipe either.)

England: Scotch Egg -> Supposedly inspired by the Indian nargisi koftas, this dish consists of a hard-boiled or soft-boiled egg wrapped in pork (sausage meat) which is coated in breadcrumbs and then baked or deep-fried. Often served in pubs and a popular cold snack as well.

America: Hamburger -> A popular fastfood consisting of a patty (traditionally made from ground beef) between two halfs of a sliced bun. There are countless variations made with all kinds of additional ingredients and condiments, including expensive high-end versions with edible goldflakes.

Russia: пирожки́ (Pirozhki; stuffed bread) -> This popular street food is a baked good made from yeast-dough is typically boat-shaped and filled sweet or savory with meat, vegetables, fruit, jam or tvorog (an Eastern European fermented milk product with a consistency similar to curd cheese)

China: 小籠包 / 小笼包 (Xiaolongbao; steamed bun) -> Steamed dumplings made from leavened or unleavened dough traditionally filled with minced pork, traditionally eaten for breakfast. The top of the dumpling is closed by folding and pinching it. Authentical dumplings have at least 14 folds, preferably 18.

[misotofu]

naclyoho day 3! i was so hit by the EVIL SLEEPS today but despite it all managed 2 accomplish some stuff

[! Weekly Task] groceries

[! Weekly Task] meal prepped - spiced tomato sauce (underwhelming, ran out of onion because i forgot to check how many i had before groceries, might eventually spice up with chorizo), chinese steamed pork patty with water chestnut (delicious & made enough for four meals)

[! Daily Task] cleaned the kitchen after the small scale meatsplosion i created with the meat patty. i need to buy mixing bowls the plate i was using was Not Big Enough

[! Monthly? Task?] cleaned the bathroom sink! i'd post pictures but the faucet is actually shiny enough that you can see me in the reflection XD i am a little concerned i didn't rinse it off the countertops well enough so i might go and do another just-water wipe of it after posting this <- homepathic levels of chemicals on there

i also bought distilled white vinegar so that i'd be able to descale my kettle (mildly gross) and humidifier (quite gross), but now i'm thinking i should get a spray bottle and microfiber cloths so i can clean the mirror while i'm at it :)

the pork patty in question:

[image id: a picture of a chinese steamed pork patty, with sweet soy sauce and scallions on top]

[lennonhead]

in front of Kita-Sendai Station, there's a bento/okazu stand that somehow sells food for less than buying the ingredients and making it yourself. it's even cheaper than buying pre-made meals that the grocery store. here is what I have tried from them so far:

mapo tofu (with rice): typical Japanese mapo tofu. what's not typical is that it was 200 yen. 200 YEN! for a fresh-cooked meal! I got it on a whim while passing through and I became very interested in the shop since then

buta shogayaki (pork in a ginger sauce, with rice): this was two meals worth of food, plus I saved some of the pork to put in instant noodles afterwards. it was 400 yen. no filler at all, not even any vegetables besides one sad leaf of lettuce, just meat on rice (my brother would like it)

deep-fried gyoza: 7 gyoza were 180 yen. the flavour was good, and not many vegetables inside them either aside from ones that add to the taste like green onion. I personally prefer steamed dumplings, but beggars can't be choosers

beef tendon korokke: 80 yen, not the cheapest korokke in town. a korokke is like a potato patty which is covered in breadcrumbs and deep-fried. this one had a strong "Japanese" taste. for comparison, the beef korokke at Lawson has none of that and winds up tasting like shepherd's pie. there was definitely beef, but I didn't notice the texture of the tendon much. beef tendon is not that popular in Japan, so I presume they meant just leftover scrapings of beef. overall I did like it and would get it again

I shall report on more whenever I pass through the area

[blu3b3rrynightmar3]

The Foxes Mark - Prologue

hey y'all, decided I'd post the prologue for the story I've been working on. It's not the best and not exactly the same style as my writing now but I'm to lazy to re-write it

Tw/Cw: minor swearing, a drunk person, slight starvation [nothing too bad I promise]

Ellery walked in wistful circles around the pinewood table. Gazing upon the piles of goat cheese and steamed pork that lay proudly in the center. It was tempting to forget all forms of manners and leap for the feast. She could almost taste the buttered yams, fatty pig, and the fizzy assortment of drinks, all skillfully made by the cooks.

Her mouth watered from the simple thought of filling her stomach to the brim with the rich meal; she hadn’t had the chance to eat in the past week, which had dragged on each day longer than the last. The older maids, like Trisha or Penelope, filled those unforgettably cruel hours with the sizzle of pork patties on the spit and anxious chatter, acting as mothers to her when they could.

Ellery’s spine tingled as the glares of the other children bore into her, hungry, tired, and lonely, who limped around the place. They would have given anything to be as close to the food as she was now. 

The hauntingly silent estate echoed with each footstep. The usual chatter of well-fed guests and wealthy women had forsaken it. Leaving a barren wasteland of jewels in its wake. If she had the chance to be one of those women… powerful, extraordinary, and undefeated, she would take it. She began to imagine how different her life would be and how strange it must be to be surrounded by opportunities, just waiting for her, begging for her to pay them any notice. Why was the world so unjust, with no good reason whatsoever? Why was it dominated by the more fortunate and entitled princesses (and princes and any ‘child’) of the rich-pussy-faced-brats that only have fluff between their two large, ridiculously gem-infested ears? Ellery was so caught up in her own world of imagination and anger that she didn’t notice the kerplunk of heavily gilded shoes (that belonged to one of those dufuseses) heading towards the dining hall. A towering, middle-aged man, though he looked 90 years old at least, was using a powdered-white crescent of dark hair attached to his ghostly pale scalp that stuck out like a spotlight, as hair.      

This ridiculous spectacle stumbled drunkenly out of one doorway. His rather ugly brown mustache was well-groomed and hung down in two thick strands on either side. Giving him an appearance very similar to that of an overdressed, unruly, and quite disgusting walrus.

He fell-trip-walked over to the table with a kind of unapproachable “elegance” only the most unfathomably rich and peculiar snobs can pull off. His body twitched in annoyance as he saw her there, standing in front of the table, shaking from cold as the breeze drafted in from the newly opened door. Ellery’s hands were still shaking from hunger and an uncontrollable rage (that had most definitely erupted from some of her previous recollections) that she passed these rather obvious red flags by as useless information.

She glared at him as he dipped his finger in the spicy turkey gravy, licking it off with a long salmon tongue that lolled spine-tinglingly limp from his wide gaping mouth. The walrus man turned on her. His facial hair and absurd jowls jiggled ominously as his head swung around to face her. She supposed she was meant to be scared, but the official was far too ridiculous looking and she couldn’t get the image of an abominable walrus out of her head. 

She stepped back a pace, her hands shakily moved to her knotted braids as she tried, with little success, to stop herself from laughing out loud.

“What’er yew dooing hereh?” He slurred boisterously, leaning forward and plucking a sprig of thyme from her hair, which she had painstakingly woven in within the few minutes she had alone in her shared quarters, and tossed it carelessly at Sal.

A rather small yet confident girl around the age of 13 with deep amber skin and large clear violet eyes.

Normally Sal would have caught the parcel with unmatched precision, but the hunger that bore down on all of us overcame her reflexes as she fumbled to catch the thing.

 The sprig flopped to the ground as Sal’s hands fell limp, and I, who had moments before been on the brink of laughter, was instantly turned to an unbearable rage.

Without thinking, which might have saved the situation, slapped walruses hand as he reached for another sprig of plant matter. He leapt back, appalled and shrieking. She could tell her assault startled him, and honestly, it startled her too. As she stared at the man, previously referred to as a walrus, her hands shook even harder. She glared down at him.

He appeared smaller, helpless, and decrepit on the floor... resembling an unimaginably disgusting harbor seal that had gotten into its mother’s makeup.

[pupswithchopsticks]

Chinese Steamed Pork Patty https://pupswithchopsticks.com/chinese-steamed-pork-patty/?feed_id=12007&_unique_id=67036248d45ae

[skinnylegend619]

Low cal Trader Joe’s items (feel free to let me know about more) I will continue to update the list as I find more

Carb savvy bread 30 cal a slice

Chicken cilantro mini wantons 12.5 cal each

Coconut creamer 5 cal per tablespoon

Mini chicken tacos 65 cal each

Organic brown rice cake thins 18 cal each

Reduced guilt Mac and cheese 270 cal per package

Eggplant hummus

Chunky guacamole made with Greek yogurt 30 cal per 2 tbsp

Spinach and kale Greek yogurt dip 30 cal per 2 tbsp

Meringues:mini mint 80 cal per 11

Mini milk chocolate bars 100 cal per bar

Chocolate chip hold the cone 93 per cone

Hold the cone dairy free 61 per cone

Gone bananas 100 cal per 4 pieces

Gone berry crazy 100 per 6 pieces

Premium salmon burgers 100 calories per burger

Chicken tikka masala 360 per package

Bbq teriyaki chicken 240 cal per 1 cup frozen

Turkey burger 180 per burger

Gluten free breaded shrimp 260 for 1/3 for package

Steamed pork and ginger soup dumplings 270 for whole package

Artichoke timbales 130 per piece

Bbq sockeye salmon 180 cal

Lite mozzarella cheese 60 cal

Grass fed sirloin roast 130 cal

Shrimp burgers 90 cal per patty

[darkprincecait]

it is once again time for bentoposting! a chopped pork patty, miso-mayo eggplant, spicy spinach with cheese, and steamed rice!

[holethoa2010]

How to make Chung Cake and bring it to the market to sell - Gardening | ...

Introduction to Chung Cake: Chung cake (Bánh Chưng) is a traditional Vietnamese dish, typically made during the Lunar New Year (Tết). This square-shaped sticky rice cake is filled with pork, mung beans, and wrapped in banana leaves, symbolizing the Earth. While it's a beloved dish for family gatherings, it can also be a great product to sell at local markets, particularly during holiday seasons. In this guide, we’ll explore the step-by-step process of making Chung cake and how to bring it to the market for sale.

Part 1: Ingredients and Preparations1. Ingredients for Making Chung Cake

To make traditional Chung cakes, you’ll need the following ingredients:

Glutinous rice (sticky rice): 2 kg (for approximately 5-6 cakes)

Mung beans: 500g (peeled and split)

Pork belly: 500g (choose pork with a good balance of meat and fat)

Salt: 2-3 tablespoons

Black pepper: 1 tablespoon (to season the pork)

Banana leaves: Enough to wrap each cake

Bamboo strings or kitchen twine: To tie the cakes

Optional additions: Add flavors like shallots or a little fish sauce if preferred.

2. Preparing the Ingredients

Glutinous rice: Wash thoroughly and soak for at least 6 hours or overnight. Drain and mix with a bit of salt before use.

Mung beans: Wash and soak for 3-4 hours. Steam or cook them until soft, then mash or form into small patties.

Pork belly: Slice into medium-sized pieces and season with salt, black pepper, and optionally a bit of shallots or fish sauce.

Banana leaves: Wash and pat dry. If the leaves are stiff, blanch them quickly in boiling water to make them more flexible.

Part 2: The Assembly Process1. Layering the Ingredients

Step 1: Lay down banana leaves on a flat surface. Arrange them in a cross pattern with the glossy side of the leaves facing down.

Step 2: Add a layer of glutinous rice in the center.

Step 3: Place a mung bean patty on top of the rice.

Step 4: Add a piece of pork belly.

Step 5: Cover the pork with another layer of mung beans, followed by another layer of glutinous rice.

2. Wrapping the Chung Cake

Fold the banana leaves over the filling to form a square shape. Make sure the cake is tightly wrapped so that no water seeps inside during boiling.

Tie the cake securely with bamboo strings or kitchen twine.

Part 3: Cooking the Cakes

Boiling: Place the wrapped cakes in a large pot filled with water, making sure the water completely covers the cakes. Boil for 6-8 hours, checking occasionally to ensure the water level stays above the cakes. If the water level drops, add more boiling water to the pot.

After boiling, remove the cakes and press them under a heavy object to firm up the texture. This step helps to create a compact and cohesive cake.

[onejamtart]

OJT EATS | TOU London

Here at OJT, we love a good katsu sando so when we heard that there was going to be a new place above a pub in Borough place called Tou London, we couldn't wait to get down there to try it out.

To get there, you have to go inside The Globe pub in the middle of Borough Market, head to the back and up the stairs. Luckily there's a fair bit of signage pointing you in the right direction!

The first thing that arrived were the french fries. These were really impressive and super more-ish. The fries themselves were crisp and the spice on them were dangerously addictive. These disappeared quickly!

We were pretty peckish so other than the katsu sando, we also ordered the iberico slider that was new on their menu. It came wrapped up in paper for us to unwrap ourselves.

Once we'd opened it up, the bun had softened up nicely from a little bit of steaming in the paper. It was like a smashed patty but instead it was pork with a layer of onions, cheese and a slightly fruity mayo. It was a shame that this was only a slider as I could've easily finished a full size version of this!

Finally, it was onto the reason we turned up, the katsu sando. The thing looked great, with that thick slab of iberico, a nice chunky layer of cabbage and since we'd asked for it to be spicy a layer of chilli sauce. The spice had a real kick to it which was really nice. The pork was perfectly cooked and super tender. Similar to the slider, this left us wanting more but that might just be us being greedy!

All in all, while the portions were a little bit smaller than we'd have ideally liked, the food itself was really tasty. It's perfect for a light lunch or even just a nice little snack. One bit of advice though, if you can't get spice, just go for the standard non-spicy version!

Tou London, Upstairs at the Globe Tavern, 8 Bedale St, London SE1 9AL

[buffetlicious]

Mum packed home from Chong Pang this box of Fatty Char Siu (叉烧) to add to the dishes for dinner tonight. This is my Economy Rice (菜饭) brunch with leafy cabbage stir-fry, steamed minced pork patty, curry chicken and steamed egg over white rice.

[40sandfabulousaf]

大家好! KY decided to buy dinner for the 'gang of 14'. This gathering was held in a private room at a traditional Chinese restaurant with KTV so we could eat, drink, sing and make merry. At first we joked around, then, as the dishes were served and we had a glass of beer, it started to get more rambunctious. We sang, we danced, we laughed, we clapped and cheered, it was a very fun night. Oh and the food was delicious! We had a mixed platter of smoked duck breast, fried white bait, hae cho (prawn and pork rolls) and seasoned jellyfish, Peking duck, chicken soup with abalone and clam, steamed fish, veggies and bee hoon (rice vermicelli) with meat from the leftover peking duck! I made a slide show to get around the 10-photo limit per post. Enjoy!

After such a heavy dinner, thank goodness for my weekly simple breakfast out of compassion for Palestinians in Gaza. My bloated tummy needed a break from heavy meals. I bought red cheddar imported from Ireland and had it with crackers. Lunch and dinner were similarly light, including cai fan salad of stirfried bittergourd, sambal kangkong, mixed vegetables including cauliflower, cabbage and button mushrooms, as well as a small steamed pork patty. Dinner was bee tai mak, fu juk (dried tofu skin sticks) and okra. I also ate less meat for a few days in order to manage nutritional balance. Eating like this, coupled with my usual daily exercise worked. I stopped feeling bloated after that.

We had rainy days recently, which meant only 1 thing: tang mian (soup noodles)! A stall located at a hawker centre near my home specialises in jian cai tang (Chinese spinach soup) and I made a beeline for it. They have a few variations - 3 eggs, fish and seafood - and different noodles or rice for carbohydrates. I went with fish and bee tai mak (short rice noodles). For $6.50, this large bowl was very filling. Besides fish and a whole lot of vegetables, there were goji berries and dried shiitake slices. The broth wasn't too salty and had a strong ginger taste. It warmed me up after my WFH lunch. Yum! I should have jian cai tang more often!

This week is a shorter one because Vesak Day is a public holiday. I welcome any opportunity to sleep in and do everything apart from turning on the office laptop. Besides this, I'll also have a simple breakfast out of compassion for starving Palestinians in Gaza. Instead of cheese and crackers or kuai shu mian (instant noodles), I'll try something different and share my thoughts in the next post. I've been doing this for weeks now and it's been a very humbling experience. I did experience hunger until lunch, when I could load up on vegetables and protein. Whenever my stomach rumbled, I was reminded that the Palestinians' hunger pangs are far worse.

I'm cognizant of the fact that what I do barely scratches the surface where the tremendous suffering Palestinians endure is concerned. It's better than doing nothing though. At a time when some celebrities and influencers choose to stay silent whilst this genocidal war is killing thousands of innocent civilians, every little bit, every voice counts. For what it's worth, I'll do my bit and pray that a permanent ceasefire will happen soon, as well as for those who continue to arm Israel to be severely punished. Because to me, they deserve nothing less. Pray with me please. 下次见!

[emeraldisleeats]

History of Irish White Pudding:

Irish White Pudding, also known simply as "white pudding," is a traditional Irish breakfast delicacy that has been enjoyed for centuries as part of the iconic Irish fry-up. This savory sausage-like pudding is made from a blend of pork meat, fat, oatmeal or breadcrumbs, and spices, creating a delicious and satisfying addition to the breakfast table.

Background:

White pudding has ancient roots in Celtic and Gaelic culinary traditions, where the use of pork and grains like oatmeal was common. The concept of white pudding likely evolved as a way to utilize various parts of the pig, including offal, combined with oats or breadcrumbs to create a hearty and flavorful breakfast food.

Ingredients:

Irish White Pudding typically contains the following ingredients:

Pork meat, finely minced or ground

Pork fat or suet, for richness and texture

Oatmeal or breadcrumbs, which act as a binding agent and add texture

Onions, garlic, and spices such as pepper, nutmeg, and mace for seasoning

Salt and pepper, to taste

Preparation and Serving:

To make Irish White Pudding, the ingredients are mixed together and stuffed into casings or shaped into patties. The pudding is then traditionally boiled or steamed, although modern versions may also be fried or grilled. Once cooked, Irish White Pudding is sliced and served alongside other components of a full Irish breakfast, such as fried eggs, bacon, sausages, and grilled tomatoes.

Cultural Significance:

Irish White Pudding is a beloved component of the traditional Irish breakfast, known as the "full Irish" or "fry-up." It embodies the resourcefulness of Irish cuisine, using simple ingredients to create a flavorful and satisfying meal. White pudding is enjoyed not only in Ireland but also in other parts of the UK and beyond, where variations of this sausage-like pudding are cherished breakfast staples.

Come Join Us!

Explore the history and flavors of Irish White Pudding by clicking on the post and following the link. Discover the heritage behind this classic Irish breakfast delicacy and savor its deliciousness with your morning fry-up!

[angsarapblog]

Steamed Pork Patty with Preserved Vegetables

Indulge in a taste of China with Steamed Pork Patty with Preserved Vegetables! Juicy ground pork steamed to perfection, it's a dish that will make your taste buds dance!Try it now and experience the authentic flavours of Chinese cuisine. #SteamedPorkPattyWithPreservedVegetables

Indulge in a taste of China with Steamed Pork Patty with Preserved Vegetables! Juicy ground pork steamed to perfection, it’s a dish that will make your taste buds dance!🥢✨ Try it now and experience the authentic flavours of Chinese cuisine.🇨🇳🍽️ Steamed Pork Patty with Preserved Vegetables is a traditional Chinese dish features a savory combination of ground pork, preserved vegetables, Shaoxing…

[pupswithchopsticks]

Chinese Steamed Pork Patty https://pupswithchopsticks.com/chinese-steamed-pork-patty/?feed_id=9668&_unique_id=667b6d7845307

[kwankapang]

𝐒𝐭𝐞𝐚𝐦𝐞𝐝 𝐄𝐠𝐠𝐬 𝐰𝐢𝐭𝐡 𝐆𝐫𝐨𝐮𝐧𝐝 𝐌𝐞𝐚𝐭 肉碎蒸蛋

Today I prepared a Chinese Steamed Egg dish. I dried-fry some ground meat and put it on top to serve. It tastes really good.

I like this rather than pouring the egg into the raw meat patty to steam together, although it is a personal preference.

Here is the recipe I used: https://tasteasianfood.com/steamed-eggs-with-minced-pork/