#hong kongese

[agelessphotography]

Monument Valley, Arizona, Tseng Kwong Chi, 1987

[crinolinecuriousity]

Qipao | c.1950s | Hong Kongese

[najia-cooks]

[ID: A plate of whole and ground spices including red chilis, Ceylon cinnamon, coriander seeds, and star anise. End ID]

新加坡咖哩粉 / Xinjiapo gali fen / Curry powder Singapura (Singapore curry powder)

Singapore curry powder, or gali fen ("gali" from the English "curry"), is a spice blend that was inspired by British Madras curry powder, but grew to incorporate Chinese spices and aromatics. It is representative of the culinary culture of Singapore, which incorporates influence from Chinese, Indian, Thai, Malay, and Indonesian cuisines.

This blend is used in “Singapore” curry fried noodles (actually a Hong Kongese dish) and in other Chinese curry dishes including chicken curry (新加坡式咖喱鸡), beef brisket curry (咖喱牛腩饭), curry soup noodles, and vegetable curries. It is also a popular choice for marinating meat and seafood.

Curry powder Singapura starts from a base of dried red chilis, and is rounded out with earthy spices including turmeric, coriander, cumin, and fenugreek. Warming spices such as nutmeg, mace, cinnamon, and cloves are often also included. Chinese influence sometimes appears in the form of chenpi (dried mandarin orange peel), Sichuan peppercorn, dried radish, liquorice root, star anise, and dried ginger.

Recipe under the cut!

Patreon | Tip jar

Makes about 1/3 cup.

Ingredients:

2 Tbsp (17.4g) ground turmeric / 薑黃

10 dry red chilis (11g; adjust to taste)

2 Tbsp (8g) coriander seeds / 芫茜

1 tsp (3.6g) fenugreek seeds (optional)

1 tsp (2.5g) cumin seeds / 小茴香種子

1 tsp (2g) fennel seeds / 谷茴

1 tsp (2g) ground ginger (optional)

1/2 tsp (1.6g) black peppercorns

1 inch (1.5g) Ceylon cinnamon / 桂皮

1 pod (1.4g) star anise / 八角

1g liquorice root / gan cao / 甘草 (optional)

1g chenpi / 陳皮(optional)

1g cao guo / tsao ko / 草果 / Chinese black cardamom, freshly grated (optional)

4 (1g) green cardamom pods

1/2 tsp freshly grated nutmeg / 玉果 (1/4 tsp preground; .5g)

1/4 tsp (7; .4g) cloves

2 blades mace (.2g; optional)

Liquorice root, chenpi, and cao guo may be found at an east Asian or Chinese grocery store, but may need to be purchased online. Many homemade versions of this spice blend do not include these spices.

Hong Kong curries tend to be relatively mild and sweet, including a lot of turmeric and cinnamon relative to the amount of chili and pungent spices. You should adjust the heat, sweetness, and pungency of the blend to your taste.

Instructions:

1. For a less spicy curry powder, you may choose to break open the chilis and remove all or some of their seeds.

2. Roughly crush star anise, cinnamon, nutmeg, and cardamom pods in a mortar and pestle or with the flat of a knife. In a small, dry skillet, toast whole spices (coriander, fenugreek, cumin, black pepper, cinnamon, fennel, star anise, nutmeg, cardamom, Sichuan peppercorn, cloves, and mace) one at a time until each is fragrant. Set aside and allow to cool.

Spices are toasted one at a time so that smaller spices don't burn before larger ones are fully fragrant. Sometimes, I'll toast larger spices (such as cloves and cardamom pods) together, and then toast smaller seeds (such as cumin) together, to speed up the process.

3. Remove pan from heat. Toast ground spices (turmeric, and anything else you used a ground version of) for 30 seconds, stirring constantly, and remove from the skillet.

4. Grind liquorice root in a spice mill or coffee grinder until as fine as possible, then pass it through a sieve to remove larger pieces. Return those pieces to the mill and grind again. This is done separately because liquorice root can be tough to grind!

5. Grind all spices in a spice mill until fine. Pass through a sieve. Store in an airtight container in a cool, dry place.

[club-cheongyang]

[higherentity]

[evelyn-and-art]

When The Fox Scholar is Charmed by The Peddler

My (late) submission for Week 1 of Tea’s SuoSaku MonsterFucking Month, inspired by Episode 2: Goose Mountain from the Yao-Chinese Folktales (2023).

Bonus Art + Sneak Peak for Week 2

Bro just dubcon-ed the poor guy for his geese and ran off, leaving a very angry and confused (+ a lil turned on) vendor.

Also, I’ve had the Fox Yaoguai-Scholar! Suo thing stuck in my brain for weeks and I just decided to use the idea for Tea’s MFM na lang because why not…and it’s hot. On that note, I originally had the idea to assign the boar demon to Sakura (which if you aren’t familiar with the story; the boar demon is the lover of the fox demon’s concubine aka rabbit demon), but then I remember the chemistry between the peddler and the fox scholar so I went with that instead.

Lastly, here’s a lil preview of my piece for Week 2: Ghosts/“He Came Back Wrong”

[xielianhua]

Gillian Chung's costume fitting pictures for Love Game In Eastern Fantasy

[kino-zoo]

The Butterfly Murders (1979)

[yeswearemagazine]

The Side Look of a Barcelonese #1 986 : Night Street Jordan © Shojiroh Yamagata aka Zirosou :

The Side Look of a Barcelonese #1 986 : Night Street Jordan © Shojiroh Yamagata aka Zirosou :

[henk-heijmans]

"As evening hurries by", Hong Kong, 1955 - by Fan Ho (1931 - 2016), Chinese/Hong Kongese

[seerofmike]

apex is doing an in-character AMA as alter on reddit but it seems like a lot of people are unaware that alter is hong kongese and speaking cantonese so when they're translating her responses they're using a mandarin translator. which has now lead to this moment where it seems like alter is saying she likes to jack it LMFAO

[fotos-art]

As evening hurries by Hong Kong

1955

Fan Ho

1931 - 2016

Chinese/Hong Kongese

[okiedokie2216]

ql/non-ql watchlist

highly recommended series/movies (completed-watched in 2024)

love for love's sake (korean bl)

unknown (taiwanese bl)

century of love (thai bl)

a frozen flower (korean movie)

double mints (japanese bl movie)

addicted heroin (chinese uncensored bl)

meet you at the blossom (chinese uncensored bl)

the time of fever (korean bl)

our golden times (hong kongese bl)

currently watching (currently airing):

jack & joker (tbl) - mondays

high school frenemy (tdrama) - mondays + tuesdays

our youth (jbl) - tuesdays

see your love (twbl) - wednesdays

pluto (tgl) - saturdays

blue canvas of youthful days (cbl) - saturdays + sundays

love in the air koi (jbl) - sundays

to check/catch up (currently airing):

the empress of ayodhaya (thai gl)

reverse 4 you (thai gl)

the hidden moon (thai bl)

every you every me (thai bl)

fangs of fortune

upcoming:

petrichor (tgl) - 23 november

to binge-watch:

thai ql/non ql:

love in translation (bl)✅️

love sea (bl)

triage (bl)

the stranded (bl)

la pluie (bl)

monster next door (bl)

i feel you linger in the air (bl)

dark blue kiss (bl)

ghost host ghost house (bl)

ingredients (bl)

be my favorite (bl)

taiwanese ql/non ql:

first note of love (bl)

oh no! here comes trouble (drama/bromance)

dna says love you (bl)

your name engraved herein (bl movie)

the on1y one (bl)

fragrance of the first flower (gl)

who'll stop the rain (gl movie)

history (bl)

history 2 (bl)

history 3: trapped (bl)

chinese ql/censored/non ql:

stay with me (censored)

justice in the dark (censored?)

advance bravely (censored?)

the ambiguous focus (bl)

a round trip to love (bl movie)✅️

guardian (drama)

killer and healer (drama)

the spirealm (censored)

korean ql/non ql:

love in the big city (bl)

love class 2 (bl)

to the x who hated me (gl)

beyond evil (kdrama)

color rush (bl)

where your eyes linger (bl)

tinted with you (bl)

blueming (bl)

light on me (bl)

20th century girl (kdrama(?) movie)

green night (gl movie)

love and leashes (kdrama movie)

lily fever (gl)

bittersweet hell

you make me dance

school 2013 (bromance)

japanese ql/non ql:

double mints (bl movie)✅️

my beautiful man (1 & 2) (bl)

at 25 in akasaka (bl)

takara's treasure (bl)

happy of the end (bl)

i hear the sunspot (bl)

happy of the end (bl)

sing in love (bl movie)✅️

the shortest distance is round (bl movie)

eternal yesterday (bl movie?)

hell dogs - in the house of bamboo (jdrama)

takumi kun 1, 2, 3, & 4 (bl movie)

love is like a poison (bl)

smells like green spirit

pinoy ql/non ql:

marahuyo project

gameboys (1 & 2)

gaya sa pelikula

quaranthings

other:

looking forward to:

the general's son (cbl)

impression of youth (twbl)

my golden blood (tbl)

pit babe 2 (tbl)

thame po (tbl)

us (tgl)

only you (tgl)

boy next world (tbl)

happy ending (?)

vamp (?)

goddess bless you from death (bl)

the last case (tgl)

i'm the most beautiful count (tbl)

revamp (tbl)

spare me your mercy (tbl)

was also looking forward to (series i'm not entirely sure if they're still going to air):

wuju bakery

wish me luck

be mine

red peafowl

boyy of god

love puzzle

***list to be changed/updated on a weekly basis***

[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.

[higherentity]

[xxsugarhigh]

おはよう ~ My name is Ichika (or Doe) and I use he/sweet pronouns. I'm a chronominor but am cuteage. I identify as a vincian transgender tomgirl, I'm both transmasc and trans-transfem. I am joyqueer + r@dqueer.

I'm not new to rqblr, but my parents took away all my socials so I have to recreate them. I have a loving boyfriend (irl) named Isra who is supportive of me.

I was born Indonesian-American but am transitioning to Japanese-Hong Kongese. On top of that I'm transmagicalgxrl, transanorexic, transplural, transblindflux, and transconsang.