#cha siu

[momoruuu]

particularly proud of this panel.. but also fuck drawing bread 💀

[buffetlicious]

Mum went for her routine trip to Chong Pang to do marketing, eat breakfast and drink coffee. She came home with half a Soya Sauce Chicken and char grilled Cha Siu (叉烧).  For me, she also packed Economy Rice from one of the stall at Chong Pang Food Centre. I love all the three dishes she chose for me from the fried chicken drumstick to the stewed shiitake mushrooms and rendang mutton.

[not-dere]

[grouchydairy]

cha siu

[sacredwhores]

Herman Yau - The Untold Story (1993)

[cruella-devegan]

D'life Signature 蔬品軒 / Singapore

Char siu bao at vegan yum cha 🥟

[cindysuen]

😋🥢🐇🐰It’s bunny dim sum time! I made a 3D version of my recent red envelope 🧧 painting of my favorite dim sum in bunny form: custard buns 奶黃飽，siu mai 燒賣，egg tarts 蛋撻，soup dumplings小籠飽，and thousand layer cake 千層糕. What’s your favorite dim sum? 😋 ✨ also on instagram / facebook / tiktok / twitter ✨

[mangostarjam]

I just got finished rereading your best friend privilege series for hoshina and can I just say how in love I am with your use of foods as endearing nickname😭💕💕

if my s/o doesn't call me his lil chestnut or apricot like hoshina, I don't want them!!!

also your vice captain confession has me swooning with how in love and gentle he is with reader!! (I especially love his little habit of playing with a loc of our hair, does he do that to keep himself grounded👀)

much love and kisses to your writing and how you portray hoshina💕🥰

you reread my writing??? 😭😭 hey what if i sob??? that's so freaking nice thank you so much for telling me!!! i miss best friend soshiro very very much except everything i've been writing for him is spicy and i would like to... at least write the bridge piece between the confession and the smut lmao. let them have their first kiss at LEAST asdfghjkl

you deserve to be called someone's lil blueberry!!! their sweet chewy mochi!!! i am manifesting this for you!! and if not i hope my soshiro can help fill in the gaps haha

oooh vice captain confession soshiro looooves playing with your hair. he's so freakin smitten he just wants to touch you somehow and wrap you up in his jacket forever and ever to keep you safe (though the jacket thing was more bc of possessiveness hehe)

SO MUCH LOVE BACK to you anon!!! thank you for literally making my day brighter!! 💕

[agueforts]

who wants to get dim sum with me.........

[pathetic-gamer]

i recently moved and now my barber is clear on the other side of my city, like 45 min away, so you would think i would just find a closer one, but you would be wrong because his shop is near the city's quasi-Chinatown area, which means every six weeks I have an excuse to go hunter-gatherer mode and stock up on good food at the Asian market and bring home takeout from the places that are too far away to justify going to

[lemon-pilled]

i think its really funny that even though most other foods taste like weird liquidy medicine (since im sick as hell), tomatoes still consistently taste the same

[buffetlicious]

Today’s brunch is from the roast stall in Chong Pang. Let’s us starts off with the succulent Fatty Cha Siu (叉烧) which had slightly better fat marbling to lean meat ratio. It is tender and sweet with a smokey charred profile.

Mum got me the Roasted Duck & Chicken Rice from the same stall. Doesn’t the glossy duck drumstick look so yummy delicious? I helped myself to some of the fatty cha siu to go with the flavoured rice.

[chenswire]

overdue Episode 11 post

basically the chenswire part of my stupidly long twitter thread covering ep 11 with more delusional thoughts and I ended up TLing their last scene in CN I guess (scroll to bottom) i wish i had the energy to make 1morbillion gifs but i do not so.. Excerpts from my 200 image screenshot folder it is

So the ep starts off with a super pensive Swire which was very cute when will my wife return from the war energy

And then she breaks out into a super un-ladylike run whaddahell!!!! this sequence was sooo well drawn wtf. handsome

(Something here about how people were joking this part is summer chen because they call chummer 水陈 'water chen')

I like how relaxed the atmosphere was like this definitely isn't the first time something like this has happened, well I mean after all they are Professional Co-workers who do not fight 24/7 (they get into an argument immediately after)

When they break eye contact to turn towards Hoshiguma they basically don't meet each other's gazes again as they take turns to glare at each other its insane... Also Swire saying she should take over and Chen needs treatment... Chen you understand what that means right...

Another detail I love is how at the start they already show her battered jacket/clothes for us gamers to point at the screen and then later who those who don't know/didn't notice we have a whole close up of chen reacting to it...man.jpg And swire leaving right away once she knows chen is fine (and one of her good points. lol. lmao) you guys are sure so quick

Link to CN version of the PUUK GAI LUNG in Paci Plaza I love how she's like 'Chen you stay right there' at the end like she's going to idk fly over ASAP to whack her (as opposed to just 'hey, chen!')

Here's a clip of the last scene with CN dub because not only do we get 'ah chen' it just hits so different...

Hi~ Still there, Miss Ah Chen? Ah? What d'you mean by ah, huh? Aren't you a Dai Siu Ze too? Enough of that, don't you have something to tell me? What happened at Paci Plaza… I'll make sure to sort it all out and file for damages later.

Had a feeling they would go with the JP loc's 'aren't you an ojou too' since you know, anime, but keeping the 'ah chen' and that 阿什么阿 response the unparalleled casualness

You… Remember the Cha Chaan Teng at Sheung Wan? Trying to change the subject? The one near the LGD HQ, right? I used to stop by there on my patrols sometimes. Let me treat you to something there next time. Hmm~ If we go there… I want a steak tomato and egg burger! Wait, no! Like hell I'd want you to treat me to a meal!

the longer pause after 'you...' like she was considering something else before she decided to go with her 茶餐厅 MENTION!!!!! gives this a whole different flavour... chen outright offering the meal instead of swire guessing??? THE WARM SMILE CLOSE UP i feel like im intruding on something

Then send your bill to Chief Wei. I'm hanging up. Wait, don't hang up just yet! I heard you ran straight out of Rhodes Island in the end. What are you planning? Weren't you looking for their help? Ugh, stay down! Take a nap over there! You sure sound busy. Guess I should hang up. Tch… I'm not done speaking with you yet. Was leaving the little bunny (and the others) over there weighing on your mind? Well, whatever. (We'll just do this) Just let me help you clean up the mess over here.

It just sounds so much more casual in CN than the JP dub (which is excellent ofc) >let me do it for you instead of 'ill do it' (head in hands)

the opposite lighting and angle and chen looking away vs swire looking straight #KINO

Don't talk like you understand me very well, Miss S. Enough!!! How many times have I told you not to call me that!! Got it, got it.

You don't seem to get it, so I'll be nice today and explain it to you. Life is extremely precious. You're always risking your life chasing what's right in front of you. Stop doing that. Got that? Your advice… I'll take it.

That exasperated 'Enough!!!' i (turns into a plane and flies away) and the last line... it as 'thanks for the advice' which technically isn't wrong but you know the nuance of uh. kind of, almost, somewhat, accepting a... confession... (of her concern ofc) also CN chen lets swire finish speaking instead of interrupting which hehe... like i said..the flavour hits different. also that subtle movement as chen like eases in more and more between those lines aaaghhhhhhhhhh

their earlier argument was so explosive and quick, but now their banter is so tender and slow like bruh. what. even the act of chen putting down her sword to sit down in a comfortable position (loved that she sat like that One leg sitters rise up!!!) was so ??? the normally yolo speedrunner chen being so leisurely like damn. ok. ok. From 'you think you can order me around' to basically agreeing to an order (Londinium cannon vine boom) I thought Chen being this warm was more or less a delusion that I inferred through in game as subtext (since in game her expression then is usually like her default rbf face...) and seeing it here as 'text' in the show is like 🤯🤯🤯🤯🤯 holy shit can't believe i got FED after four years incidentally i've been obsessed with a certain CN writer's fics lately because the way they write chen like a sad wet dog while showing warmth is crazyyy maybe i will blog about it next time because i was legit taking notes lmao

[najia-cooks]

星洲炒米粉 / Xing zhou chao mei fun (Singapore noodles)

This dish fries steamed noodles and assorted vegetables in a mildly spicy curry paste, made from a bespoke curry powder and a blend of fresh aromatics. The result is a crispy, chewy, complex, warming stir-fry with notes of turmeric, liquorice root, and cinnamon.

Though this dish is referred to as "Singapore noodles," vermicelli dishes common in Singapore do not include curry powder! These "Singapore" noodles in fact originated in Hong Kong 茶餐廳 (cha chaan teng; Western-influenced cafés), and gained popularity between the 1940s and 60s. They combine British influence (in the form of curry powder) with the rice noodles common in Chinese, Malay, and Indian cooking; the reference to Singapore is perhaps a nod to the cosmopolitan, "exotic" atmosphere of these cafés.

This is a vegan version of a dish that often also includes shrimp, char siu, or chicken. Instructions for a vegan version of the typical sliced fried egg topping are included.

Recipe under the cut!

Patreon | Tip jar

Serves 3-4.

Ingredients:

For the dish:

200g vermicelli rice noodles (bee hoon / mi fen; 米粉)

4 green onions, greens and whites separated

1/2 medium yellow onion, thinly sliced

1 medium (50g) julienned red mild chili (such as aji dulce), or 1/4 medium red bell pepper

1 medium (50g) julienned green mild chili, or 1/4 medium green bell pepper

1 bunch yellow chives

Small handful bean sprouts

3-inch piece (40g) carrot, julienned

1 tsp table salt, or to taste

Large pinch MSG (optional)

Rice vermicelli (also known as bee hoon / bihun, mee hoon / mihun, or mi fen) are long, fine rice noodles. They should not be confused with semolina vermicelli. They may be purchased at an east or southeast Asian grocery store; Chinese, Vietnamese, or Thai rice vermicelli will all work. I used Hai Ca Vang rice vermicelli, which I like in this dish for how well they stand up to stir-frying, and the chewy bite they give to the final dish.

Yellow chives are simply chives that have less color because they are grown out of the sun. They may be found in a Chinese grocery store; if you can't get your hands on any, omit them or substitute more bean sprouts.

For the curry paste:

4 tsp curry powder Singapura, or to taste

3 cloves garlic

4 Thai shallots, or 1 Western shallot

1-inch chunk (10g) ginger

1/4 medium yellow onion

White of 1 stalk lemongrass (optional)

1 bay leaf (optional)

Some versions of Singapore noodles are flavored entirely with curry powder, or (if a spicier curry powder is being used) with a mix of curry powder and turmeric; home cooks tend to include less curry powder or paste than restaurants do. You could decrease the amount of curry powder down to about a teaspoon for a home cook version of this dish. If you aren't making your own, Singapore curry powder (咖哩粉) can be purchased online from specialty spice retailers, or from a Hong Kongese brand such as Koon Yick Wah Kee; you could also substitute another mild, sweet curry powder, such as Japanese curry powder (S&B is a popular brand).

You could skip prepping the aromatics as well by purchasing a jar of ready-made Chinese curry paste (咖哩醬) from a brand such as Koon Yick Wah Kee (whose blend consists of curry powder hydrated with white vinegar and soybean oil); Malaysian curry paste would be a good substitute. Some recipes make a quick homemade curry paste by combining curry powder with salt (1 tsp), sugar (1 tsp), oyster sauce (1 Tbsp), water (2 Tbsp), and sometimes chili sauce, and add this sauce to the noodles as they are fried. I prefer versions of the dish that add fresh aromatics, though—I think they round out the curry powder by providing a flavorful base for it. You can experiment until you get the flavor and texture you prefer.

For the egg:

1/4 cup (60mL) coconut milk, or water

1/2 tsp ground turmeric

1/4 - 1/3 tsp kala namak (black salt)

1/4 tsp ground white pepper (optional)

1/2 tsp Liaojiu (Chinese cooking wine)

Liaojiu will likely be labelled "Shaoxing wine" in English. For an alcohol-free version, use ume plum vinegar or apple cider vinegar. The wine is used to flavor and cut the 'egginess' of the eggs.

This recipe usually calls for eggs, liaojiu, and salt. The turmeric and white pepper add flavor and color; the kala namak provides an eggy taste.

Instructions:

1. Prepare the aromatics. Peel and chop the garlic; mince the onion and shallots; scrub and mince the ginger (there's no need to peel it). Divide the whites of the green onions from the greens, and mince the whites.

Pull away any tough outer leaves of lemongrass. Separate the yellow / white section from the green, and cut off the root end. Reserve the green to flavor soup stocks. Thinly slice the white of the lemongrass widthwise, then pass the knife through for another few minutes to mince very thoroughly.

For a "saucier" noodle dish, pulverize the aromatics in a mortar and pestle or a blender rather than mincing them.

2. Prepare the vegetables. Cut peppers into a thin julienne; julienne the carrots; thinly slice the onion. Cut the greens of green onions, bean sprouts, and chives into 1 1/2 or 2” pieces.

3. Cook the noodles. Soak noodles in just-boiled water for about 90 seconds, or until they break when pinched firmly. Depending on the thickness of your noodles, they may need as much as 2-3 minutes.

Drain the noodles, but don’t rinse them. Spread them out on a baking sheet and cover to allow to steam for 10 minutes. With oiled hands, gently pull apart and untangle the noodles. Cut them in a few places with kitchen scissors to make stir-frying easier.

4. Cook the egg garnish. Whisk all ingredients for the egg together in a small bowl. Heat a wok over medium heat for several minutes, then add in a couple teaspoons of oil and swirl to coat the surface of the wok. Pour ‘egg’ into the bottom of the wok, then lower heat to low and allow to cook until darkened and solidified on top. Flip and cook the other side on medium-high until browned in places. Remove from wok and thinly slice.

5. Cook the vegetables. Heat wok on high for several minutes. Add in a couple teaspoons of oil and swirl to coat. Fry sliced onions, agitating often, for about 30 seconds; add carrots and fry another 30 seconds. Add peppers and cook for another 20-30 seconds. Remove from wok.

Cook chives or bean sprouts for 30 seconds to a minute, until slightly wilted, and remove.

6. Make the curry paste. Add another couple teaspoons of oil to the wok. Fry the aromatics (whether minced or pulverized) and bay leaf, stirring often, until fragrant, about 2 minutes. Lower heat to low, then add the curry powder and stir. Immediately add another couple teaspoons of oil, or enough to create a bit of sauce (the amount will vary based on how much curry powder you've added).

If you're using pre-made curry paste, just fry it for 30 seconds or a minute until fragrant. If you're using a mix of vegetarian oyster sauce, water, salt, and sugar, skip this step.

7. Fry the noodles. Raise the heat to medium-high. Add the noodles and stir to coat evenly. Allow noodles to sit for a minute or two, then flip with chopsticks or tongs and allow to fry again. This will help the noodles to fry and brown.

Do this a few times until noodles are evenly toasted, 4-5 minutes. Add salt and MSG (or oyster sauce mixture) and stir to coat. Add in vegetables, egg, and green onions and cook for another minute until green onions are wilted.

[sacredwhores]

Herman Yau - The Untold Story (1993)

[cruella-devegan]

D’life Signature 蔬品軒 / Singapore

Char siew bun 🥟