#Steamed rice flour buns
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米粉の蒸し饅頭。アイスコーヒー。
結論から言うと、失敗しましたw
実はコレ、山芋と米粉でかるかん饅頭になる予定だった。敗因は初めて使うとこの米粉だったから吸水具合が分からなかったのと、参考にしたレシピの砂糖の量にビビって全量ラカントにしたからかなぁ。ラカントだから膨らまなかった可能性ある。
まぁ、ただのめちゃくちゃモチモチの蒸し饅頭だとすれば味は美味しいので、かるかん饅頭になる予定だったことは忘れようw
砂糖でリベンジはやらないつもり。大量の砂糖使って手作りするより、鹿児島の美味しいお店のやつを1個買ってきて食べる方がいい。何より、摩り下ろし山芋の入った重たい生地を混ぜる時に左手でボウルを固定するのがしんどかった。もうやらない。
中は粉末あんとラカントでこし餡。かるかん饅頭はこし餡だよね。
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I can’t stop thinking about my Fragmented SQH AU so here I go:
—
Obviously Shang Qinghua is not fine. He tries to be, really. The story is over, his son is finally happy with the love of his life and the world didn’t end. Even his ex-husband (they never got a divorce, Qinghua technically died, does it count as one?) is now free! And his cute and socially awkward King is trying his best to treat him like a friend instead of a servant.
Still, Qinghua yearns.
Sometimes, when no one is looking, he touches his flat stomach and remembers his pregnancy when he lived as Su Xiyan. A strange, lovely feeling to carry someone inside you. Unforgettable. He misses those days, but not so much. Too stressful, always running and hiding in order to protect her little one.
Other days he gets lost in the memories of his life as a washerwoman. Sad, grey days were those. Binghe was her little sunshine, the only reason she kept waking up everyday until her frail body could no more.
He remembers Binghe’s first words, his first steps. He even remembers the things he used to whisper to calm him down after a bad nightmare, kissing his tears away. Back then she used to dream for a better live, hoping to live long enough to see her baby boy grow up and marry someone kind.
He got to see Binghe grow up, yes, but only from afar. Qinghua had to restrain himself many times from killing Shen Qingqiu pre transmigration. Seeing his son cry with no way to comfort him was torture. Or so he thought. Because living right now so close to him and only being victim of his hatred is way worse.
“The traitor.”
“That rat.”
“Pathetic—“
It was too much.
He did deserve it. Qinghua did nothing to stop the stop fate (why was Shen Yuan allowed to change the rules when he was forced to hurt his son?) but it still hurt so much.
So it was no surprise when a few tears rolled down his face after a specially mean comment. A few demons from the court snickered, but Binghe just looks at him with a mixed of confusion and surprise, recognizing the tears as real and not the fake kind Qinghua usually shed around Mobei. He doesn’t feel guilt, because if it isn’t Shizun he does not care, but is still odd to witness.
Shang Qinghua just bows and leaves. He cries the whole way to his rooms. It’s depressing, he knows, but he must endure this. This is his penance, right? Now he must face it.
He tries not to stare at Binghe too much after that or even speak in his presence, but it only draws his attention. Binghe seems to attack him more often as if trying to test something, curious to see his reaction. Why? Qinghua doesn’t know, but it can’t be good. His love for his son does not blind him of his cruelty.
‘Don’t cry, don’t cry, don’t cry—‘
Why did his little sunshine had to become such a fearful and cruel emperor? Why couldn’t he remain small, and cute and kind? Why in the world did he write that cursed story?
He sighs giving Binghe a quick glance. The young demon looks tense. Qinghua is sure his bad mood is mostly for Shen Qingqiu’s absence, who left a few days ago for serious sect business (yeah, right— you just wanted a break from your clingy husband bro) and hasn’t returned yet. On top of that the last few meetings at court has been terribly stressful. So many demons playing mind games can be exhausting.
Qinghua even after feeling hurt by Binghe feels the need to comfort him. To tell him his doing great and will find a solution. What can he say? The love of a mother (should he say father? He is currently in man’s body, but he took care of Binghe as a woman—) never fades.
It’s a silly idea, but Qinghua sneaks into the kitchen to prepare a little snack. Steamed millet buns. Very cheap and easy to make. He only needed millet flour (which was even cheaper than rice and widely cultivated in poor areas) and water. If they happen to be lucky enough to have more ingredients available then Qinghua added salt or a bit of onions. It used to be Binghe’s favorite— well, he said “everything mama makes is Bing-Bing favorite!”
Ah, he used to be so cute.
He finishes making the buns and brings him back to the court room. The other demon lords are gone and Binghe looks like he has a migraine. Qinghua approaches carefully trying to be brave.
“Junshang…” he calls softly. Before he can say something more Binghe opens his like he’s searching for something and sniffs the air. Then he finally looks at him, well, the tray in his hands.
“What is that?”
“Ah… steamed millet buns, my lord. I— I made them… for you?” Binghe just keeps staring at him as if he had grown another head. Qinghua clears his throat. “This servant thought Junshang should eat something after a long day.”
Binghe looks at the tray, then at him, then the tray again and he seems like his about to reject the offer. Qinghua holds his breath, already preparing for the burning sensation of rejection. Instead Binghe surprises him by saying:
“Bring it here.”
The peak lord nods and feels so excited he almost trips in his way to the throne. He offers the buns and Binghe stares at them with mild disgust (maybe because his treacherous shishu made them) and after long consideration he finally takes one.
He gives it a sniff before taking a big bite.
Binghe’s eyes open wide and for a brief moment they seem to shine. He keeps eating one after the other and Qinghua feels his heart fill with warmth at the sight remembering when Binghe was 3 years old and tried the buns for the first time.
“I’m glad Junshang enjoyed the buns.” Said the cultivator with a small but honest smile.
Binghe seems to finally realize what he had done and cleans the crumbs with his sleeve.
“Shang… shishu,” Wow, really having a hard time respecting your elders, huh, mister? “… made this on his own?”
“This one did!” He says proudly. “If Junshang desires this servant can always prepare more“ Qinghua offers because he knows his son enough to know he won’t ask for them again even if he loved them.
“… Do as you wish.” Oh, someone has been spending some time with his King. Doesn’t matter.
This is a good sign, right? First positive interaction with his son since forever— oh! Maybe he can prepare him some congee and mantuo next time? Yes! He can’t wait!
…
// Binghe’s angrily eating buns the next day in his room, crying: I miss my mom (˃̣̣̥ヘ˂̣̣̥) stupid rat—
#mxtx svsss#shang qinghua#svsss luo binghe#svsss shang qinghua#luo binghe#shang Qinghua fragmented au#fragmented sqh au#king writes
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Chinese Desserts
There's quite a large variety of treats and desserts in China (more than you can imagine), so here are some of the most common ones!
Almond jelly/tofu - 杏仁豆腐 - xìngréndòufu Despite the name, almond jelly doesn't actually have almonds in it. Almond jelly is made from gelatin and almond milk, although some recepies use dairy milk instead.
Glutinous rice balls - 汤圆 - tāngyuán These rice balls are made from glutinous rice balls with a sweet filling, such as red bean paste (a pretty popular filling in desserts, I've been fooled more than once when purchasing what I assumed to be a chocolate filled pastry).
Red bean buns - 豆沙包 - dòushābāo One of my favorite desserts so far. These are steamed buns with a sweet red bean paste filling that I'd definitely recommend.
Egg custard bun - 流沙包 - liúshābāo A sweet and savory bun, with a lava-like egg yolk filling. A pretty interesting dessert, as it's both sweet and savory.
Pumpkin cake - 南瓜饼 - nánguābǐng I haven't tried this yet, but it definitely looks good. A fried and crunchy cake with a sweet filling such as red bean paste.
Eight treasure rice pudding - 八宝饭 -bābǎofàn This is a pretty popular dessert, especially during the Lunar New Year. It gets this name becase of the toppings, which are eight or more different types of dried fruits and nuts arranged on top of the sweet rice, with (once again) red bean paste.
Hawthorn stick/ Candied Haws/ Sugar coated haws/ Bingtanghulu - 冰糖葫芦 - bīngtánghúlu This treat has quite a few translations and you may have probably already seen it. This is basically candied fruit covered with a sweet, crunchy and sugary syrup. Traditionally, Hawthorn is used but other fruits such as grapes, strawberries and oranges are also popular options.
Sachima - 沙琪玛 - shāqímǎ I haven't tried this snack yet, but it looks quite fascinating. Sachima is made from fried batter stuck together with a sugary syrup, with an interesting texture.
Sesame balls - 芝麻球 - zhīmaqiú Similar to the rice glutinous balls, this treat is also made from glutinous rice flour with varying fillings including lotus seeds, mung bean and red beans, and sesame seeds.
Water chestnut cake A sweet pan-fried cake made from chinese water chestnut, with a unique semi-transparent appearance.
Wintermelon puff/ Wife cake/ Sweetheartcake - 老婆餅 - lǎopóbǐng This cake has many names, mainly because it has several different origin stories, each more fascinating than the next. This dessert is a flaky pastry with wintermelon, almond (not red bean this time!) paste and sesame filling.
Fortune cake - 发糕 - fāgāo Not a fortune cookie! This is a spongy steamed cupcake cake commonly made for the New Lunar Year celebrations and occasionally other events. They're usually a white-ish or brown-ish color, but they're often dyed bright colors to add extra festivity.
Mooncake - 月饼 - yuèbǐng This is a pretty well-known dessert, commonly prepared for the Mid-Autumn Festival. Mooncakes are smallish steamd/fried (depends on the region) cakes with a sweet filling that can also sometimes have an egg yolk inside.
Osmanthus cake - 桂花糕 - guìhuāgāo This is a unique traditional pastry made from glutinous rice flour, honey and osmanthus. This cake has a really interesting texture, as it's quite dense but also airy in a way? I'd definitely recommend trying it, as it's not super sweet and goes really well with tea.
#chinese food#studyblr#college life#student life#study blog#life in china#aesthetic#student#study motivation#travel blog#china#study in china#college#slavic roots western mind#asia#chinese#asian food#baozi#bao#cuisine#food#foodpics#red bean bun#red bean paste#almond jelly#rice balls#chinese dessert#chinese sweets#asian desserts#asian dessert
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April 2023 Recipe _03
※ Need Recipe Pack Mod Latest Version (23.04.05 version) ※
[Recipe Information]
Gua Bao
1, 4, 8 serve
Category : Meals
Cooking Level_10
Lactose free. Gua Bao is made with a fluffy semi-circular-shaped bao bun stuffed with tender pork belly, cilantro, pickled mustard greens, and crushed peanuts.
Required Ingredients for 1 serve : Flour(1), Soy Sauce(1), Any Vegetable(1)
Required Ingredients for 4 serve : Flour(2), Soy Sauce(2), Any Vegetable(2), Pork Belly(1)
Required Ingredients for 8 serve : Flour(3), Soy Sauce(3), Any Vegetable(3), Pork Belly(2)
Lots challenge 'Simple Living' Compatible.
Group Cooking Compatible.
Cheung Fun
1, 4, 8 serve
Category : Meals
Cooking Level_09
Lactose free. Steamed Rice Noodle Rolls Dim Sum.
Required Ingredients for 1 serve : Rice Flour(1), Any Meat(1)
Required Ingredients for 4 serve : Rice Flour(2), Any Meat(2), Any Vegetable(1), Soy Sauce(1)
Required Ingredients for 8 serve : Rice Flour(3), Any Meat(3), Any Vegetable(2), Soy Sauce(2)
Lots challenge 'Simple Living' Compatible.
Group Cooking Compatible.
All ingredients are optional
Soy Sauce, Rice Flour, Pork Belly can be download here.
[Language]
Korean (by_oni)
English (by_oni)
📌T.O.U
-Don’t re-upload
(Latest patch compatible)
👩👩👧👦 Public Released on May 1st, 2023 (KST)
Gua Bao DL(Patreon)
Cheung Fun DL(Patreon)
#sims4#sims4cc#sims4mm#sims4mod#sims4food#sims4foodmod#sims4customfood#sims4customfoodmod#s4#s4cc#s4mm#s4mod#s4food#s4foodmod#s4custofood#s4customfoodmod#ts4#ts4cc#ts4mm#ts4mod#ts4food#ts4foodmod#ts4customfood#ts4customfoodmod#심즈4#심즈4cc
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Home (a jttw fanfic- @journey-to-the-au )
Inspired by @journey-to-the-au artwork. Here is the art -
This is a POV thats gender neutral and meant to let you slide into the comfort of found family. So. Enjoy!
The sun was just settling down for the night. It cast its scarlet hues across the earth, through the trees and over the sky. It painted in water colors a twilight so full of hues to rival any master artist in the capitals of the Empire left behind so far back.
The road had been long today, the rocky mountains pass full of dust that Ba Longma tossed with his hooves and the rest of the pilgrims stirred. The mountain dust covered you, the sun had baked you, and you felt like a steamed bun. Since joining the little group of travelers you had seen fantastical things: fruit in the shape of babes, demons who could shape change, gods who could cast helpful or harmful hands.
You had been part of schemes, of fights, of plots, and of mediations between the pilgrims. It had been a long several years of hardship and laughter, of sorrow and joys. You had earned your place among the pilgrims. The respect of Tripataka who appreciated having another level head among them. The sibling like rivalry between Bajie and Wukong and their antics of pranks, trickery and teasing. Wujie and you had respect and kindness grown from the shared love of silent peace and tea. He was more of an uncle, this ex general, than anything you had experienced before.
And Ba Longma? The dragon horse may not say much but he loves to take a bit of clothing and chew contentedly on you. He would try and swish flies from your face and, if you came back with a bit of fruit or a sweet, he always had his ears forward and was wickering in excitement. The pilgrims held affection for you. Some as a elder sibling would to a younger, others as a father or grandpa to a relative.
“Let’s rest here for the night.”Tripataka relented and you practically fell onto the nearest rock. Your feet aches your legs cramped, and you felt dusty as if you had been rolled in flour.
You played your part. You set up the bed rolls along with Wujie. You gathered water with Wukong, who would not let you carry a thing- he just wanted to have someone to chatter to about the day. Ba Longma was brushed down and settled with oats and an apple that Wukong had begged off of the last villagers. As Bajie cooked the rice you sat with Tripataka, learning as much as you could of the scriptures he so adored and read over. They were worn with use and love.
Full bellies around a fire as the breeze of spring still ran chill in the air. The fire cast shadows dancing up the little alcove of rock and grasses that made up the clearing of the camp. You stretched and yawned.
First watch was yours this night- and if you didn’t prop yourself up against the rough looking stone and get into the most uncomfortable position, you would fall asleep. Warm food and good camaraderie always were a balm to the soul. It wasn’t this peaceful. Sometimes Wukongs pranks would go to far. Some nights Bajie have into his earthly hungers and wanted to cling to missing meats and the comfort of women. Tripataka may be disquieted on the prospect of the journey or Ba Longma may have taken to irritableness at the length of the day.
You were all people- having come together for one common purpose, from a multitude of backgrounds. It was bound to happen that harsh words were said, tempers flared, and feelings were hurt.
The pilgrims were a family in a sense. The strangest family perhaps, but still a family.
You yawned again, feeling the fires warmth at your back growing distant with each step. You muttered something- something along the lines of tired, of longing for sleep- and you did not realize the mistake.
For Wukong, ever vigilant to all things, had heard your mumbling and had perked. His ears twitched, his tail swayed and his smile became sly.
“Tired you say?” The Sages voice was light and lilting, playful in tones that you knew meant mischief was afoot. You turned to see the monkey come up behind you.
“Wukong…” you half asked, half stated his name. He held his arms open like he was offering a hug.
“Bajie.” The sage asked his brother, who blinked bakc to waking. “Don’t you think our little Sibling deserves some rest ?”
The pig demon looked between you and Wukong and sensed a game was to be played. Sometimes the other disciple was in direct opposition. Other times he was just as wily as the old stone monkey. Tonight it seemed he was of the former.
“I saw our fellow Sibling stumble much on the trail. In fact,” Bajie held up a hand, counting on his fingers, “I saw them stumbled a total of twelve times.”
“Brother Wujie…” Wukong turned his eye on the other disciple. The River demon huffed.
“They should not be the one to take the first watch.” Wujie tapped the side of his teacup, holding it out to blow the steam away. “For there steps today have been weighed down with many a rough and sleepless night.”
“It is settled then—“ Wukong held his arms out, stepping closer. “Come give your Elder a hug.”
You turned to Trip, entreating the monk. Whatever game Wukong was playing, you did not want a part in. You had first watch. It had been decided the day before. It was non negotiable.
Tripataka opened an eye, looking at his disciples and the advancing elder on the youngest of the group. He simply closed his eye.
“I cannot have the younger wearing themselves out.” Was that the faintest hint of a smile ? Wukong stepped closer and you stepped back. You knew the monkey wouldn’t hurt you. But — he was planning something. Ba Longma snorted at your look, flashing his teeth in a horsey grin as if saying I agree !
Of course - even though it was foolish- you turned to run. A playful run because there was no threat of danger- just of capture. Bajie chortled as Wukong leapt. Of course he chased you around the camp. As you played a musical game of keep away the others smiled. You dodged behind the monk, danced a ring around the fire, tired to throw Bajie at the impish monkey.
Wukong was toying with you- enjoying the play. These games reminded him of home- you reminded him of home. The willingness to cause mischief but remain firm when it went too far- the want to tell jokes and tease and taunt along with him- it all reminded him of that beautiful mountain covered in the scents of ripening fruits and soft flowery fields. So of course he played chase, letting you slip and wear yourself out.
Wukong knew how to tend to children of all ages and he saw you as one of his own- one of his own family. He had knowledge of wearing littles out. He was a grandfather after all.
Then one stumble of your legs and he had grown larger then a bear and swooped. Suddenly you were rolled in fur and laughter as the Monkey king caught you up and settled. He held you like a babe, arms crossed over your middle and his eyes sleepily peaking from beneath lids. You pushed to get out, wiggled and wormed for a bit of give. There was none to be had.
Wukong blew air into your hair, tussled you and rolled, setting you and he within the ring of firelight.
“I think our little sibling should go to bed now don’t you brothers ?” An uproarious agreement from all- Even Trip who had been smiling at the antics- was heard. You argued that you were needed to take first watch.
Wujie rose. “I will take it.”
You tried to say you weren’t pulling your weight. To your surprise it was Longma who broke his horse silence with words.
“You pull more weight, carry more burdens, and lighten our days. Rest is what little we can give back for companionship.”
You flustered, faltered, and fell silent. Wukong simply poked your side and elicited more laughter.
“You won’t let me go even if I begged ?” You asked. The great monkey opened one large red eye, the golden iris like the flash of golden rings on a lady’s hand.
“No.” He mumbled then pulled you closer in, curling and blocking the world. The warmth of the fur was welcome- the spring still held winters teeth and tonight they sought to bite and drive frost across the ground. The great orange fur was soft, the heartbeat like the roar of an ocean calling you home. And, though you were grumpy to have your decision taken from you, you soon found that sleep was a greater enemy.
It won in the end, as your hands curled into the fur, pulled into the warm and beating safety that Wukong offered. Nowhere in the world was as peaceful or as full of gentle warmth as here. Among the pilgrims, on this strange and desolate mountaintop, you felt more at home and full of love then in any city, village, or palace you had crossed.
#hcwrites#writing stuff#hcfanfics#jttw au#jttw tag#sun wukong#jttw fanfic#THIS ONES PURE COMFORT#THANKS TO JOURNEY TO THE AU FOR THE INSPIRATION#I LOVE WRITING FLUFF#Tender care#friends treating others as family? YES PLS#Happy love ?#playful care ? yes#this is simple I legit wrote it up in like a hour or so#because that’s how fast brain fire goes man#jttw sun wukong#zhu bajie#Wujie#sha Wujie#did i make his name Wujie ? yeah#pftttt i didnt realize Till later PFTT#found family#comfort#yes it is comfy#this kinda stuff ? yes. love it#THANK YOU FLUFFS FOR THE INPIRSTIONS#tripitaka#ba Longma#journey to the au
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Precure Secret Exchange 3/5: Cure Sparkle's Tiger Buns
For @precuresecretexchange our secret exchange partner was @olyollyoxenfree ! Taking some of their favorite yellow Cures, Butterfly (who they also have a soft spot for), and Kirakira Precure A La Mode as inspiration, I tried to come up with four "Animal Sweets" recipes to represent those cures, as well as a drawing of them making these sweets together with Cure Custard!
The drawing, when posted, will have all of these recipe posts linked back to.
This is the third part of that gift!
Cure Sparkle’s Tiger Buns
Let's・La・Mazemaze!
Recipe Difficulty: ★★☆
What you’ll need
The orange dough
1/2 teaspoon active dry yeast
1/3 cup warm water
1 tablespoon raw cane sugar
1 1/4 cup (160g) all-purpose flour
1/2 cup (100g) pumpkin puree
The white dough
1/4 cup (30g) all-purpose flour
1 tablespoon warm water
1/8 teaspoon active dry yeast
The black dough
1/4 cup (30g) all-purpose flour
1 tablespoon warm water
1/8 teaspoon active dry yeast
1 tablespoon Edible charcoal, or 1 tablespoon squid ink (if you have medications)
The red dough
1/4 cup (30g) all-purpose flour
1 tablespoon warm water
1/8 teaspoon active dry yeast
1 tablespoon ground red yeast rice
The Filling
Store-bought black sesame paste or red bean paste
Step One
We’ll start by making the orange dough. Dissolve the sugar in warm water, then add the yeast and let that dissolve. Set aside for 5 minutes.
Step Two
Mix the pumpkin puree and the yeast water we made in Step One with a pair of chopsticks or a fork until there is no loose flour. Knead the dough for 5-10 minutes until it is very smooth. You may need to add additional water.
Step Three
Put the dough in a mixing bowl and cover it with a paper towel or cloth. Leave it in a warm place for it to rise for one hour.
Step Four
Repeat Steps One to Three for the other colors of dough, replacing the pumpkin puree with the appropriate coloring for the black, white, and red.
Hinata Tip: Activated charcoal can mess with medication, but squid ink is another way to get that black color into dough!
Step Five
After all the dough has risen to twice their original size, knead again for 5 minutes to remove the air. They are now ready to be shaped into tigers.
Step Six
Shape black sesame paste into a ball and wrap it in some orange dough. Shape it as the face of the tiger. Garnish the tiger with the other colors of dough however you want.
Step Seven
After the dough is shaped, let it rise in the steamer in a warm place for another 20 minutes. Then, steam on high for ten minutes. Your tiger buns are ready to serve!
Enjoy your tiger buns, and remember that some food items can interact with your body in different ways, so always be careful with what you eat!
#Usami Ichika alter#Precure Secret Santa#food#baking#Ichikas WhipStepJump Baking Tag#theprecuresystem text posts#theprecuresystem text post#Animal Sweets#Animal Sweets Recipes
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tonkatsu and cabbages
featuring: tsukishima kei from haikyuu!!
cw: female!reader, housemates, college au, slow burn
wc: 1.2k
–
oh, right. he's on a full schedule today.
the realization just dawned upon you as soon as you opened the apartment door, only to be greeted by darkness.
it was evening already, after all.
you made your way inside, leaving your leather shoes on the rack by the entrance. walking directly to your room, you placed your bag on the table before plopping your body on the bed.
the thought of sleeping crossed your mind after a quite exhausting day at the university. but then, you remember you'll be the one to cook dinner tonight because it's your turn to do so—and not for the reason that he's not home yet.
who's he? your housemate, who goes by the name tsukishima kei, is whom you have been living with for a few months now.
and so far being under the same roof as him, you have not encountered a single worry or problem. may it be about taking turns in household chores and such, as well as boundaries on matters.
“maybe i'd just cook tonkatsu…” you've decided and pulled yourself out of the comfort of the bed.
clipping your hair in a messy bun after changing your clothes, you made your way out of your room and proceeded to the kitchen.
you wore your beige apron and prepared the ingredients on the counter, thankful that there's fresh pork loin stored in the fridge—brought home by your housemate just the other day. condiments were complete as always so there wasn't really a problem about them.
with everything settled, you start to slit the rim sides of the pork, and then pound them to flatten. and after seasoning the pork with salt and ground pepper, you let it sit for about thirty minutes to absorb the flavor.
there wasn't any leftover rice from last night because your housemate already made them into yakimeshi (pan-fried rice) this morning for both of your breakfast. so you also needed to cook steamed rice for dinner.
afterwards, you washed your hands and thought of playing some music in the living room—where the television is located. some browsing was made before you finally picked to play an album of one of your favorite bands.
‘the black parade’ by my chemical romance.
knowing that the soundtracks would be quite loud as usual, you set the volume a bit low, enough for you to hear from the kitchen.
while waiting for the pork, you already prepared flour, panko bread crumbs, and beaten eggs in separate containers. other needed ingredients were also separated in pinch bowls.
but then you also realized there was something missing after noticing there indeed weren't any cabbages to be shredded. you could run to a 24/7 grocery store downtown, yes. if only your legs weren't just worn out today, but they quite are.
and as for messaging your housemate…
tsukishima kei is also a college student like you, the same university even. however, you don't really bump into each other on campus grounds because your buildings are quite far from one another. he's taking biology while you major in journalism. so that makes sense.
and another fact is that… you don't really have his number… or even know his socials so…
yeah, and you've been housemates for months. now isn't that interesting? kidding aside, it's not really a concern for you. but thinking about it, maybe it could be of use in times like this.
but then, if you happen to have his contact, how would you even construct a message? it's silly because you two don't even talk to each other that much. nonetheless if it's about rent, groceries, or anything related to the both of you living together.
you purse your lips and heave a sigh, picking up a broom to sweep from your room, to the kitchen, the living room until by the entryway to kill time.
‘cancer' started playing by the time you finished sweeping and it's the eighth song from the album, so you figured almost thirty minutes had passed already—a perfect time to coat the seasoned pork in flour, beaten eggs, and panko bread crumbs.
but before that, you first prepare a deep fry pan, pour in enough cooking oil, and turn on the induction. you started frying the pork when the heat was all ready for deep frying.
you were already making sauce for the tonkatsu as you hear a beep and a faint voice from the entrance of the apartment. “i'm home…"
the last soundtrack from the album just faded to end, that's why you were able to hear those small sounds from a distance.
“welcome home…” you casually replied, like you always do, accompanied by a slight bow.
you turned your body to the direction where you see the tall guy walking towards the kitchen in his plain white shirt and black trousers. he's wearing glasses, usual headphones around his neck, and his beige bag hanging on his shoulder.
seeing a sports tote's on his hand, you assumed he had volleyball practice since you're aware that he's already part of a professional volleyball team.
he entered the kitchen, walking past you to reach for a glass of water—your sense of smell catching his manly scent. you turned off the induction and cleared your throat before speaking again.
“i fried tonkatsu for dinner tonight using the pork loin you brought last time, but i didn't know we don't have cabbages stored anymore and i wasn't able to buy some…”
in the first place, both of you agreed how it was perfectly fine to use each other's ingredients, as long as it was stated to be alright doing so, ahead of time. so you had no worries in terms of cooking even without asking for another permission beforehand.
and it was the same for him.
“that's alright,” he responded after drinking, voice was the usual low and calm. you watch him place the glass on the sink and how he unzipped the bag on his shoulder after.
“but it's surprising how i thought of buying shredded cabbage just right down the street on the way home today.” a sealed rectangular plastic food container was taken out of his bag.
his arm slowly moved towards your direction, handing you the container filled with shredded cabbage mixed with some bean sprouts.
panic couldn't be helped when your eyes suddenly met his. you carefully reached out for it using both of your palms.
“thank you… tsukishima," you muttered and decided to give him a small but sincere smile. “you can continue with your routine, and i'll call you once everything's ready."
you saw how his adam's apple moved as he swallowed before turning his gaze to the side. “i'll help set up the table."
you couldn't help but chuckle lightly, noticing something different but you didn't dare pointing it out. “it's fine, i got this. you can rest for a bit."
“i'll just take a quick shower,” he mumbled that you almost didn't get his words, quickly turning his back on you afterwards.
you bit your lower lip to prevent yourself from smiling as you saw his ears reddening more.
–
#tsukishima kei#tsukishima#haikyuu#tsukishima kei x reader#tsukishima x reader#haikyuu x reader#haikyuu imagines#tsukishima kei x y/n#tsukishima x y/n#haikyuu x y/n#tsukishima kei x you#tsukishima x you#haikyuu x you#akeiwrites
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群馬県
Japanese Prefectures: Kantō - Gunma
都道府県 (とどうふけん) - Prefectures of Japan
Learning the kanji and a little bit about each of Japan’s 47 prefectures!
Kanji・漢字
群 む(れる)、むら、グン flock, group, crowd, herd, swarm, cluster
馬 うま、ま、バ horse
県 ケン prefecture
関東 かんとう Kanto, region consisting of Tokyo and surrounding prefectures
Prefectural Capital (県庁所在地) : Maebashi (前橋市)
The ancient province of Gunma was a center of horse breeding and trading activities, and thus the character for horse is one of the kanji in the prefecture's name. The horse came to Japan along with the arrival of a large migration of people from the mainland of Asia, and from then on the horse became a vital part of the Japanese military and displaced the older Yayoi tradition of fighting on foot.
One of only eight land-locked prefectures in Japan, Gunma is also very mountainous. Snowy mountains that are prime for winter sports give way to excellent hiking trails in the summer. Gunma has some of the nation's best hot springs and is famous for its daruma dolls, which are good luck charms. Other sports to do in Gunma include canyoning, waterfall sliding, rafting, and bungee jumping.
Recommended Tourist Spot・おすすめ観光スポット Sainokawara Park - 西の河原公園
Sainokawara Park at night
Sainokawara Park is in a valley just outside of the hot spring and ski resort town center of Kusatsu, where several hot spring sources and a large outdoor bath are located. There are walking trails around the upper part of the park that lead through the magnificent natural landscapes. This is the most active hot spring area in Japan, with an output of hot spring water of 1,070 litres per minute. Hot spring water can be seen bubbling to the surface in certain places, where they collect into hot water pools and run down the valley in warm streams before joining the central mountain stream. There is also a hot water waterfall with a free foot bath at the base. The park area is accessible free of charge.
Due to the high temperature of the hot spring waters that flow here, very little can grow in the areas where it collects. It was believed that the spirits of children who died before their parents would be sent to these barren pools. You may come across small stone statues called jizo, that are made in the image of the guardian deity of children and travelers, Jizo Bosatsu. These statues often are wearing red hats and bibs, and are meant to protect the spirits of the children from demons.
The natural pools in the park are not for bathing, but the park also houses the Sainokawara Rotenburo, a large open-air public bath with two gender-separated outdoor hot springs, with a capacity of 100 bathers each. The outdoor bath also offers an evening of mixed bathing every Friday, when the bath is open to everyone, including couples and families.
Yubatake, or Hot Water Field, in Kusatsu
A 10-minute walk from Sainokawara Park is the Yubatake (or "Hot Water Field"). Here in the center of Kusatsu is a field of pumps that removes 32,300 litres of hot water every minute, cools it a few degrees, then sends it off to various local hot springs. The healing waters of the Kusatsu Onsen (hot springs) vary from milky to clear, and sulfurous to acidic, and are said to soothe most of your troubles, except a broken heart.
Regional Cuisine - 郷土料理 Yakimanju - 焼きまんじゅう
Yakimanju (source)
Yakimanju is a popular snack in Gunma Prefecture, but is not well known outside of the prefecture. Yakimanju is a grilled sweet bun. Manju are sweet buns made of rice or wheat flour and commonly are steamed. Yakimanju is grilled after being steamed, giving the outside a crunchy texture rather than the usual fluffy texture. The outside is coated with a sweet mixture of brown sugar, syrup, and miso paste. Unlike manju, which usually has a filling of red bean or other sweet paste, yakimanju typically has no filling.
Yakimanju was invented at the end of the Edo period, about 150 years ago. Wheat was commonly grown in agricultural Gunma, and thus wheat flour was originally used to make the predecessor of yakimanju, called sakamanju. Sakamanju hardened quickly after being made, and so to make it easier to eat, people would grill it and season it with miso paste. And thus yakimanju was developed.
Gunma Dialect・Gunma-ben・群馬弁
1. あーね aa-ne oh really?, I see, etc. (aizuchi*)
「あーね」 (aa-ne)
Standard Japanese: 「そうなんだ」 (sou nan da)
English: "Oh, really?"
Note: If you use it too much, the other person will get irritated
*aizuchi (相槌): backchanneling, interjections during conversations that show you are paying attention
2. ~がね、~がん ~ga ne, ~gan isn't it, don't you think, right (ends a sentence)
「宿題やるって言ったがね!」 (shukudai yaru tte itta ga ne!)
Standard Japanese: 「宿題やるって言ったじゃん!」 (shukudai yaru tte itta jan!)
English: "I said do you do your homework didn't I!"
3. じゅーく juu-ku impertinent
「じゅーくこくな!」 (juu-ku koku na!)
Standard Japanese: 「生��気なことを言うな!」 (namaiki na koto o iu na!)
English: "Don't be cheeky!"
4. 世話ねえ sewa nee "no problem" or "too much of a bother"
「世話ねえ」 (sewa nee)
Standard Japanese: 「問題ない」 (mondai nai) OR 「手に負えない」 (te ni oenai)
English: "No problem" OR "That's too much of a bother"
5. ~だんべえ ~danbee right, isn't it, etc. (sentence ending)
A: 「焼きまんじゅうって美味しいね。」 (yakimanju tte oishii ne) B: 「そうだんべえ。」 (sou danbee)
Standard Japanese: A: 「焼きまんじゅうって美味しいね。」 (yakimanju tte oishii ne) B: 「そうだろ。」 (sou daro)
English: A: "Yakimanju is delicious, isn't it?" B: "That's right"
6. てんで tende very
うちの孫は、てんでかわいいよ~ (uchi no mago wa, tende kawaii yo~)
Standard Japanese: うちの孫、とてもかわいいよ~ (uchi no mago, totemo kawaii yo~)
English: Our grandson is so cute!
More Gunma dialect here (Japanese page)
#japanese prefectures#日本語#japanese#japanese language#japanese langblr#langblr#studyblr#都道府県#群馬県#gunma
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hi!! since you’re the nielan master, could you do nielan in one of your universes where they end up happy? thank you <3
"Diedie?" a tiny voice whispers in Nie Mingjue's ear. "Diedie, wake up."
Nie Mingjue is still half-asleep, his consciousness lost in the strange, sweet twilight between waking and dreams where he knows and remembers nothing save for his husband's warm weight in his arms—but in spite of the early hour, the sound of his son's piping voice rouses him at once.
When he opens his eyes, he finds Jingyi's round face hovering an inch above his own, aglow with a grin that reminds Nie Mingjue so much of a young Xichen that he nearly forgets to breathe.
"A-Yi?" he yawns, through a mouthful of Lan Huan's sleep-rumpled hair. "What are you doing here, baobao? Did you have a bad dream?"
"I don't have nightmares anymore. I'm not a baby," Jingyi protests. "And A-Die, you were supposed to get up at mao shi to make Ba's birthday breakfast! It's already past chen shi now."
Nie Mingjue reaches up to stroke Jingyi's chubby cheek. "Then I'll get up now, A-Yi. But you ought to go back to bed, because little buns like you should still be asleep at chen shi."
"But Ba's going to wake up before you're done cooking breakfast, so—"
"Your Ba is tired," Nie Mingjue chides, sliding out from under his husband's arm. "He might not want to get up until noon, so we still have time to make breakfast."
"I guess," A-Yi says doubtfully, crawling up to sit on the pillows beside Xichen's head. "But meimei might wake him up early, so I'll stay here and keep watch while you cook."
Mingjue laughs and kisses the top of his son's head before making his way to the kitchen. His heart sings at every step, though this is now hardly worth noting—for that heart has not stopped aching with happiness since the day he and Xichen declared their love for one another, some seven months after their wedding; and its song has only grown sweeter in the passing years, beautified and strengthened by every moment he spends with his husband and children.
He goes to the pantry in the kitchen for rice flour and eggs, and then to the garden for scallions. Nie Mingjue will have to make a simple breakfast today, since Wangji and Wei Wuxian claimed the privilege of arranging a birthday lunch for their entire extended family: and he has little time besides, so he mixes dough for scallion pancakes and prepares three oiled bowls for steamed eggs by the time Jueying begins to fuss in the bedroom.
"Yingying, don't jump!" Nie Mingjue hears Jingyi yelp. "You can't even walk yet."
At that, Nie Mingjue drops his pancake dough and runs out into the receiving room, where he finds baby Jueying crawling toward him on all fours with Xichen's forehead ribbon trailing behind her. Somehow, she had managed to make her way out of the bedroom alone.
"That's my strong Ying-bao," Nie Mingjue says, laughing at the resounding slap of Jueying's tiny fists striking the floorboards. "Should A-Die pick you up now?"
The baby shakes her head and crawls right past him into the kitchen, where she takes refuge under the table with one of Wangji's pet cats.
"Bu," she crows, delighted by the sound of her own voice. No was Jueying's first word, closely followed by Ba, for Xichen and Mingjue both; and since Yingying has rarely left her parents' sight, no is still her favorite thing to say.
Strange though it might be, Mingjue adores his daughter the most in moments like these, where she furrows her small brows and refuses to listen to her well-meaning elders; for it is then that he remembers that he and Xichen brought two tiny people into the world, with precious little minds and spirits of their own. Jingyi's mishaps and misadventures, Jueying's stubbornness, their shared passion for baked sweets and dislike of anything flavored with lemon—all of it came from the love that shaped Mingjue's very life, from the day he first laid eyes on Lan Xichen twenty-six years ago.
If it were any other day, Nie Mingjue would have abandoned his preparations for breakfast and returned to his husband's side, unable to keep away from him any longer; but Jueying has already fixed her beady eyes on the heap of chopped scallions, so Mingjue rushes over to placate her with a biscuit before cooking the eggs and fried pancakes.
"You can't eat these before they're cooked through," he tells her, watching the baby nibbling away at her biscuit in the safety of Xiaolongbao's wicker basket. "They might make you ill, baobao. But after your first birthday, you can eat anything you like."
"You musn't say that, A-Jue," a soft voice laughs from the doorway. "Ying-bao might take you at your word, and then where will we be?"
Nie Mingjue's poor, ever-hungering heart crowds up into his throat.
"Xichen," he breathes, holding out his arms as his husband comes running to meet him. "What are you doing up, sweetheart? I thought you would sleep for another hour."
"Without you in the bed beside me, Mingjue-xiong? I've been awake since chen hour," Lan Xichen smiles, leaning up to kiss him. "I would have liked to sleep a little longer, but I missed you, so here I am."
He kisses the tip of Mingjue's nose, and then:
"And Yingying crawled away with my mo'e," he says, perplexed. "Where is she, my love? Wasn't she with you just now?"
A high-pitched squeal rings out from beneath the table. "There she is," Nie Mingjue says fondly, as Lan Xichen drops to his knees on the floor and gathers Yingying into his arms. "We ought to feed her soon, or she'll try to eat Xiaolongbao's fur again."
With Xichen's help, the last preparations for their meal are completed in quick succession; and before long, all four of them are sitting around the table instead of underneath it. Jueying sits in Lan Xichen's lap, chewing bits of scallion pancake into pulp between mouthfuls of soft steamed egg; and Jingyi takes the little chair between his parents, so that he can lean against Nie Mingjue's shoulder while he eats.
For his part, Nie Mingjue sits with his arm about Lan Xichen's waist, and tries not to weep at the sight of his husband and children eating the breakfast he had made for them.
Surely such happiness is too dear for mortal men to know, he thinks dizzily. Just six years ago, a life with A-Huan and the little ones would have been beyond my wildest dreams, and yet—
Where was I six years ago? Nie Mingjue wonders. He and Xichen were twenty-five and twenty-three when the war broke out, and each of them had celebrated a birthday in the midst of the Sunshot Campaign; but neither occasion brought them any joy, for the beginning of another year of life in such straits could not help but remind them that they might not endure long enough to see the end of it.
Nie Mingjue had nearly died at the Nightless City, and if not for Xichen's skill in healing, he would have been stricken down by a qi deviation in the days after the last battle.
That would have been all right, Nie Mingjue reflects. He knows Lan Xichen's mind and heart as well as he knows his own; for Lan Xichen by far the stronger of the two of them, and he would not have succumbed to grief if Mingjue had left him that day.
"Perhaps not," Lan Xichen says now, reaching backward to hold Nie Mingjue's hand. "What you said when Jingyi was born—that is, what you said you would do, when you thought the worst was coming—I would not turn to such a course, but if I lost you—"
His grasp upon Mingjue's wrist grows tighter. "There would be no joy in this world for me from that day forth, though I would never seek to depart from this life before my time," he says at last. "You must know that, Mingjue-xiong. You must."
Nie Mingjue presses his lips to his husband's forehead.
"I know," he says thickly. "I know, my A-Huan. Happy birthday."
#mo dao zu shi#the untamed#nie mingjue#lan xichen#nielan#prompt fill#thank you for this prompt it was delicious ouo#my fic#this is set in the life in love's exchange verse btw#about five-ish years after the ending of the main fic#this is lxc's 30th birthday#life in love's exchange
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staple desert culture cuisine
ensthirs originate in desert regions of their planet, and over thousands of years have cultivated a wide selection of foods and treats that are both easily available in their environment, and are a delight to consume.
(long post)
Bahn juice
Bahn is a common fruit, it's large, watery and appetizing but protected by their thick shell, something like a combination of a coconut and watermelon. The flesh inside lines the shell in sections, and the hollow cavity in the middle is filled with a cold, sweet juice, which can be mixed with many other ingredients but can be served fresh and is often drank straight from the shell. It appears clear and green when still, but gains a thick white froth when shaken. The taste is comparable to earth sugar cane juice.
Bahn meat (in kebab form, for this presentation)
Despite all appearances, and the name, this meat is not from an animal but from the aforementioned bahn fruit. The sections of this fruit are eaten in many ways, but it's still delectable plain and fresh. The texture and flavour is closest to mangosteens - very soft, very juicy, and very sweet in its own unique way. It's a flavour you wouldn't want to forget.
Ce Bread
Ce (chee) is a hardy grain, purple in colour, that withstand any environmental challenge thrown at it and can proliferate throughout both wet and dry seasons. Plain ce lacks a distict strong flavour, meaning it pairs well with other foods, placing it as a staple in most diets. It is the ensthirs equivalent of rice or wheat. Ground dry ce can be mixed with liquids and then baked, like this bread, but it can be cooked in many other ways which drastically change its composition and flavour.
Ce cookies
Another use of ce, these cookies are a common tradition that mean more than just a sweet treat. Ce cookies must be crafted together by family members, often between parent and child or siblings, it is a way to strengthen bonds. This can be to show forgiveness, express love and loyalty, or simply be a fun experience before dinner. Before being baked, a pattern, symbol or shape is carved into the top, such as these sun designs which are believed to bring good luck. Ce cookies are a popular choice of offering at religious events, or simply as a gift for new neighbours.
Sticky ce bun
Slightly sweeter than che cookies, ce buns are an extra special treat, but are not generally reserved for any noteworthy occassions. Ce buns are made with very few ingredients: ce flour and water are used for the bun itself, and the stuffing is ce that has been boiled then cut up and mixed with a liquid similar to syrup or honey. When boiled, ce expands three times its original size and becomes soft and chewy, a consistency and texture similar to tapioca pearls used for boba. As a final step, the filled bun is wrapped in bahn leaves and steamed, which gives it the sticky affect and enhances the flavour.
Soup..
Ensthir soups can be made of just about anything, the range is incredible, but this one seems to have a broth of some bright purple plant, with an addition of various roots and tubers to finish it off. The serving dish of choice is a clay pot decorated with easily accessible paints and dyes, making a simple dot and sun pattern.
Lizard tail
Obviously not from an actual lizard, but close enough. Like most animals that share a planet with ensthirs, this creature used their tail as an extra fat storage, making it a better alternative to eating more meat and getting the same amount of fat. This tail has been cooked, but this is usually only for longetivity as ensthirs still possess the necessary enzymes for properly digesting raw meat (without contracting some mysterious disease.. most of the time).
Jerky
A common meal staple in the dry season when food is less readily available, slices of meat are salted and dried then put into storage until they are needed. Meat jerky is not widely disliked, but it is also not loved by many and doesn't have an important role in ensthir culture other than survival.
Dried berries
The vegan alternative to meat jerky, berries are also dried and stored until dry season but are used as more of a snack or side serving than the main course. Certain berries may turn out to be sweet or sour when aged, or perhaps earthy or downright bad, so an ensthir must choose their tiny fruits carefully when foraging. Families pass down knowledge of what the tastiest berries look like, and young ensthirs will make a challenge to find the best ones first when wet season comes to a close and stores must be stocked up.
would u eat any?!?!
Read more in the second post I reached my mobile image limit 😓😓
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[280123] Hyun💭 update
7:33 AM KST
🥟 : i'm going to the convenience store with yang jeongin and kim seungmin.
i went.
▫️
7:34 AM KST
🥟 : i had hoppang (steamed bun) and iced americano~
🥟 : it's delicious and has romance/is romantic
▫️
[280123] IN💭 update
12:15 PM KST
🦊 : I’m in Korea ㅎㅎㅎ
Bread hi ㅎㅎㅎ
🦊 : In the morning I went to the convenience store with Hyunjinnie hyung and Seungminnie hyung??
▫️
12:16 PM KST
🦊 : I ate hoppang (steamed bun) and coffee there
🦊 : One of the worker hyungs took this while we were waiting for the crossing light ㅋㅋㅋㅋ
▫️
* my cuties 😘😘😘
* 🥟flour boy + 🍚rice boy + 🍞baby bread = CarboRacha 😂😂😂
▫️
🤍🤍🤍🤍🤍🤍🤍🤍🤍🤍🤍🤍🤍🤍🤍🤍🤍🤍🤍
#stray kids#straykids#hwang hyunjin#hyunjin#hwanghyunjin#seungmin#yangjeongin#carboracha#carbo racha#cuties#kpop#skz#fashion#pretty boy swag#besties#best friend forever#family#adorable
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So I've been thinking a lot about cuisine in Astelan. So far it is a mish-mash, but here are the guidelines:
Astelan was formerly part of a sprawling Empire and so has always been familiar with a variety of cuisines, cooking styles, etc.
However, after becoming independent, they did not have a good fuel source because they refused to cut down trees. They were able, however, to figure out how to make ethanol. Ethanol does not burn hot, so they adapted. Comfort food, everyday food, etc in Astelan is stuff that is cooked for hours on low heat. This leads to basically curries, very soft meats, porridges, steamed buns, etc. They also eat a lot of rice.
But, once they found alternative fuels (likely oil) they started baking again. Most stoves are still ethanol-based, but they can fry and bake now. Fried foods are most common at food stalls.
They don't have a lot of wheat and wheat makes many people sick, so they use a lot of flour blends to recreate Imperial treats, like cookies, pies, etc. (Nora is surprised in one cafe at how soft and flaky a pie crust it.)
Cream of tartar (called wine crystals in this because that's basically what it is) is new, experimental, and definitely not Guild-approved.
They are in a warm climate so their primary meats are fish, duck, and goat.
They do have a lot of seasonal fruits.
They store food primarily through pickling and salting.
Cinnamon is a rare spice growing in popularity (largely because it is imported and most people in Astelan don't realize where it comes from).
I haven't figured out preferred flavor pairings yet (e.g., salt-sweet, etc). Ambrose, the crowned prince, likes bitter flavors and loves smoky flavors.
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The Art of Indian Cooking: A Journey of Flavor and Tradition
Indian street food offers a sensory overload of vibrant colors, bold flavors, and tantalizing aromas. From crispy snacks to flavorful chaats, these dishes reflect the diverse regional culinary heritage of India. At Spiced Craft, we bring the lively, authentic street food experience to a refined Indian restaurants Manhattan NYC, restaurant setting, ensuring quality and taste.
Pani Puri: A Flavor Explosion in Every Bite
Pani puri is one of the most popular Indian street foods, consisting of crispy puris filled with tangy tamarind water, potatoes, and chickpeas. The burst of flavors—spicy, sour, sweet—makes it an unforgettable snack. At Spiced Craft, we serve this favorite in an innovative, elevated way, offering both traditional and modern twists.
Samosas: The Perfect Snack for Any Occasion
Samosas, crispy pastry pockets filled with spiced potatoes, peas, and sometimes meat, are the quintessential street food snack. They’re often served with tamarind chutney and yogurt. At Spiced Craft, our samosas are freshly made with high-quality ingredients, creating a perfect balance of crispy, spicy, and savory flavors in every bite.
Vada Pav: The Mumbai Burger
Vada pav, often called the "Mumbai burger," consists of a spiced potato patty served in a soft bun with chutneys and fried green chilies. It’s a beloved street food that combines simplicity and bold flavors. At Spiced Craft, we offer our version of this iconic dish with extra flair and finesse.
Pav Bhaji: A Comforting Indian Mash-Up
Pav bhaji is a comforting street food dish of spiced mashed vegetables served with buttered pav (bread rolls). The rich, buttery flavors make it a favorite among street food lovers. At Spiced Craft, we serve pav bhaji made with fresh vegetables and a special blend of spices, offering an elevated experience.
Dhokla: A Soft and Savory Snack
Dhokla, a fluffy, steamed cake made from fermented rice and chickpea flour, is a popular street snack from Gujarat. Its tangy and savory flavors make it a perfect snack. At Spiced Craft, we serve dhokla with tangy chutneys and a touch of innovation, making this simple dish stand out.
Bhel Puri: A Crunchy, Spicy Delight
Bhel puri is a popular Mumbai street food that combines puffed rice, crunchy sev, vegetables, and tamarind chutney. It’s light, crispy, and packed with flavor. At Spiced Craft, we serve bhel puri in a way that highlights the freshness of ingredients while maintaining the dish's authenticity and crunch.
Chole Bhature: A Hearty Street Food Favorite
Chole bhature is a North Indian favorite that pairs spicy chickpeas (chole) with fluffy, deep-fried bread (bhature). It’s a hearty and filling dish often enjoyed as a breakfast or lunch option. At Spiced Craft, we serve chole bhature with freshly made bhature, ensuring a perfect balance of crispy and spicy.
Aloo Tikki: A Crispy Potato Delight
Aloo tikki, spiced mashed potato patties, are fried to perfection, creating a crispy, golden exterior and a soft, flavorful interior. Served with tangy tamarind chutney or yogurt, this street food snack is a favorite across India. At Spiced Craft, we elevate aloo tikki by using premium ingredients and innovative presentation.
The Global Appeal of Indian Street Food
Indian street food has gained international popularity, thanks to its diverse flavors and the way it embodies Indian culinary culture. From the tangy taste of chaats to the spicy aroma of vada pav, these foods offer a unique culinary experience. At Spiced Craft, we bring these global street food favorites to your table with authenticity.
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Traditional gluten free breads | Food For Normal People
Introduction
Bread is a staple food in many cultures, yet finding traditional gluten-free bread that maintains both flavor and texture can be a challenge. Luckily, there are many options for gluten-free bread, from ancient grains to versatile baking techniques. In this guide from Food For Normal People, we’ll explore traditional gluten-free bread types, essential ingredients, and practical tips to enjoy satisfying, gluten-free bread.
Why Choose Gluten-Free Bread?
Traditional gluten free breads offers a safe alternative for those with celiac disease or gluten intolerance, ensuring bread is both tasty and easy on the digestive system. These breads often use whole grains and naturally gluten-free ingredients, which can add diverse flavors and nutrition.
Key Ingredients in Gluten-Free Bread
Traditional gluten-free bread recipes rely on various gluten-free flours and binders to mimic the texture of wheat-based bread. Here are some of the core ingredients:
Rice Flour: A versatile, light flour that provides a mild flavor and smooth texture.
Tapioca Starch: Adds chewiness and helps create a cohesive dough.
Buckwheat Flour: Known for its robust flavor and hearty texture, great for darker bread.
Millet Flour: Offers a mild, nutty taste and helps with crumb structure.
Xanthan or Guar Gum: Binds ingredients and adds elasticity for structure.
Popular Types of Traditional Gluten-Free Breads
1. Sorghum Flatbread
Sorghum is an ancient grain used worldwide, especially in Africa and Asia, for its earthy flavor and nutritional profile.
Uses: Ideal for flatbreads, pita, and wraps.
Texture: Dense, slightly chewy, with a mild sweetness.
2. Buckwheat Bread
Despite its name, buckwheat is not wheat and contains no gluten. This grain has a unique flavor and pairs well with savory dishes.
Uses: Best for hearty, dark bread and flatbreads.
Texture: Dense, nutty, and slightly crumbly.
3. Teff Injera
In Ethiopian cuisine, teff flour is used to make injera, a spongy, tangy flatbread perfect for scooping stews.
Uses: Excellent for fermented bread like injera.
Texture: Soft, spongy, and ideal for absorbing sauces.
4. Rice Flour Baguettes
Rice flour makes for a soft, white bread that can be shaped into various forms, such as baguettes or sandwich loaves.
Uses: Light and versatile for loaves, baguettes, or buns.
Texture: Mildly sweet, soft, with a light crumb.
5. Amaranth Tortillas
Amaranth is an ancient grain known for its mild flavor and nutrient density, perfect for flatbreads.
Uses: Great for tortillas and wraps.
Texture: Slightly chewy, with a subtle sweetness.
Tips for Baking Traditional Gluten-Free Bread
Ensuring the Right Texture
Mix Different Flours: Combining flours such as rice, sorghum, and buckwheat can achieve a balanced flavor and texture.
Use a Binding Agent: Xanthan gum or psyllium husk help improve elasticity in gluten-free dough.
Hydrate the Dough: Gluten-free dough often requires more water to prevent dryness and create a softer crumb.
Enhancing Flavor and Structure
Experiment with Fermentation: Allowing dough to ferment slightly can improve texture, especially with grains like teff.
Add Seeds and Nuts: Ingredients like chia, flax, and sunflower seeds add flavor, texture, and nutrients.
Preheat Your Oven and Use Steam: Baking in a hot, steamy environment can give the bread a crispier crust and tender inside.
Common Mistakes to Avoid
Over-Mixing: Avoid excessive mixing, as gluten-free doughs can become gummy.
Skipping Rest Time: Letting the dough rest can improve hydration and structure.
Not Measuring Ingredients by Weight: Weighing ingredients provides a more consistent result in gluten-free baking.
Conclusion
Traditional gluten-free breads offer a rich variety of flavors and textures, with ingredients that have been cherished worldwide for centuries. By experimenting with different flours and techniques, you can create delicious, gluten-free bread that satisfies the craving for traditional bread without the gluten. Whether it’s a spongy injera or a chewy tortilla, gluten-free bread can be a nutritious, flavorful addition to any meal. At Food For Normal People, we’re dedicated to helping you enjoy a gluten-free lifestyle with ease, offering practical recipes and tips for every step of your journey.
#Traditional gluten free breads#foodfornormalpeople#Gluten-free lifestyle tips#Eco-friendly food#Gluten-free diet
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My phone might explode overnight and it's dark so I'm writing a grocery list here:
Frozen udon noodles
Steamed pork buns
Tempura seaweed chips
Shrimp shu mai
Tahini? To make hummus
I can have the rice at home
I have olive oil and flour i can make asida
Squash - various
Lizard vegetables
Mayo for deviled eggs
Olive oil is a natural laxative
Oat milk
Toilet paper
Ensure or some kind of liquid meal
Onion?
I have oats and chia seeds
Spinach
Pumpkin coconut soup ingredients
Avocado smoothie
Soft tofu
Arugula
Water
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@h3artf3ltint3nt asked : 😋 to give my muse their favorite snack. - AFFECTION STARTERS (ACCEPTING)
It's been A LONG TIME since she's been at the temple - a long time that she's spent finding more delicious ways to honor her childhood as a near nun that ISN'T anything like her shifu's rock hard steamed buns and pickled vegetables. This, for example - shiitake mushroom, bamboo shoot and spinach as green as jewels, diced and rolled into the thin translucent rice flour wrapper. Dip into a little chili oil, a little soy sauce, the wrapper glistening and the filling tantalizingly golden and - perfection.
"...Thank you for picking this up for me. I've got the wine, so you should come drink some - nothing like a little wine and vermicelli roll on a cold night." She smiles at the girl, and beckons her over as well.
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