#spicy pineapple coconut milk chicken ?

[unovni]

dinner

[buffetlicious]

When Phuket Thai Seafood opened a branch at Koufu Foodcourt in Sun Plaza, I brought mum along for dinner. Placed an order for four dishes including a colourful dessert which had caught my eye from the menu.

This small portion of the Pandan Chicken (S$8.90) came with just four pieces of deep-fried pandan leaf wrapped boneless chicken chunk. While the chicken was fragrant and succulent, the price is on the high side.

The next dish is Phat Thai (S$5.90), a stir-fried rice noodle dish commonly served as a street food in Thailand. The flavours of this dish are centered around a sweet-savory fusion. Salty, nutty with that slightly sweet sauce. The chilli flakes on the side added a layer of spiciness to it.

Pineapple Fried Rice (S$5.90) came with pork floss heaped on top. The rice is fried with a little curry powder to give it that yellow hue and came with chunks of pineapple and prawns in it. The savoury floss is mixed well into the rice before consuming it.

When I ordered this Mango Sticky Rice (S$5.90), the menu at the stall was showing this tricolor dessert. Upon getting the dish, it is just plain coloured glutinous rice smothered in savoury coconut milk on the salty end. I went back to the staff and was told they are not making the coloured version. :( At the very least they could do is to change that misleading image on the menu so customers are not duped into ordering it.

Tricolour mango sticky rice image from here.

[thebleedingwoodland]

Ayam Goreng Kremes

Whole fried chicken with Kremesan (a crunchy condiment) ... The kremesan is an additional or complementary menu made from flour fried crispy) and sambal

2. Nasi Bakar Cakalang Pete Sambal Matah

"Grilled rice" with Cakalang fish (Skipjack Tuna fish) and pete (bitter bean or twisted cluster bean in English) and sambal matah (Balinese onion sambal)

3. Soto Mie Bogor

Noodles soup from Bogor, West Java, Indonesia, served with beef and emping (melinjo chip).

4. Bakmi Ayam & Teh Tawar

Chinese Indonesian noodles with minced chicken toppings & unsweetened tea

5. Nasi Bakar Ayam

"Grilled rice" with shredded chicken meat and sambal.

6. Indomie Rasa Rawon Pedas Mercon

Indomie with spicy rawon flavor. Rawon is beef soup cuisine from East Java.

7. Soto Betawi

Hearty beef soup from Jakarta consisting of chunks of meat and offal that are slowly simmered in a coconut milk broth, which is usually enriched with various spices such as lemongrass, turmeric, galangal, kefir lime leaves, and coriander.

8. Ubi Goreng, Aneka Kue Basah : Kue Bugis Suji Pandan, Kue Lapis, Cantik Manis

Ubi Goreng = Fried sweet potato. Aneka Kue Basah = assorted Indonesian wet cakes. The wet cakes are made from rice flour.

Kue Bugis Suji Pandan is wrapped in banana leaves. It is traditional snack of soft glutinous rice flour cake, filled with sweet grated coconut. Made from sticky rice flour which is given a natural green color from pandan or suji leaves.

Kue Lapis consists of two layers of color, which is what gives this cake its name. This cake is made from rice flour, tapioca flour, coconut milk, granulated sugar, salt and coloring. This cake is steamed each layer before the layer on top is added.

Cantik Manis has white colour and has glutinous fillings inside. It is traditional snack mixture of hunkue flour, pearl sago, and coconut milk.

9. Aneka gorengan di etalase: Otek-Otek, Martabak Telor, Bakwan, Ubi Goreng, Nanas Goreng, Pisang Goreng Madu

Assorted fried foods in display case: Otek-Otek (fried shrimp) Martabak Telor ( Indonesian thick folded crepe made from eggs), Bakwan is batter (Wheat flour, egg, water), vegetables (shredded cabbage, carrots, beansprouts, corn, scallions), Ubi Goreng (Fried Sweet Potato), Nanas Goreng (Fried Pineapple), Pisang Goreng Madu (Fried Banana with Honey)

10. Oleh-oleh dari Jakarta, Jawa, Bali, kue basah

Food gifts from Jakarta, Java, Bali, wet cakes

I don't need drugs and I do not smoke in real life. Delicious food in my own country is enough as stress reliever.

[fuckkbrunch]

Did this one quick and dirty on a work day. Trying to cram in as many recipes as I can some weeks, since I'm getting pretty good at coordinating my groceries.

This one is from the party section of the book, so I scaled the recipe way down. Thankfully the marinating for this chicken takes only thirty minutes. Literally just blend up some spices, shallots and garlic with lemon grass and oil, toss your chicken strips in it.

The peanut sauce comes together quickly while you wait for your chicken to marinate. I added a lot more coconut milk to thin it out, and a bunch more sriracha. It just wasn't getting spicy, which he says is required. The fish sauce was a great addition though, as always.

I only used one chicken breast, so skewering was fast and easy. Found out in the moment that my broiler doesn't work, obviously, so these were baked at 500°.

Off skewer, in the poor light of my kitchen, this doesn't look great. I got fancy with my ramekin but it doesn't make up for that pale yellow chicken. These were meant to be grilled, or broiled. Next time I'm going to use my cast iron. Damn broiler threw me for a loop.

| Chicken Satay with Fake-Ass Peanut Sauce |

Taste is a 3 out of 5. The chicken was really tender, and the flavour was pretty good, if a little basic.

Difficulty is a 1.5 out of 5. Pretty simple. Pretty fast. Even faster with a grill.

Time was about 40 minutes. For real.

I think these would be sick as fuck with alternating pineapple and chicken on the skewers. Going to try that. Use your leftover half litre of peanut sauce to make peanut shrimp noodles.

Next.

[vishnuveera]

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

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

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

Main Courses:

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

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

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

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

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

Vegetarian Delights:

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

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

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

Desserts:

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

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

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

Beverages:

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

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

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

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

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

[allwaysfull]

Margaritaville | Carlo Sernaglia and Julia Turshen

Breakfast

Pineapple and Coconut Milk Smoothie

Key Lime Yogurt with Graham Cracker Granola

Baked Boatmeal Squares with Blueberries and Coconut

Huevos Rancheros

Key West Omlet

Key Lime Hollandaise

South Florida Eggs Benedict

Spicy Breakfast Quesadillas

Triple B (Buttermilk, Blueberry and Banana) Pancakes

Best-Ever French Toast

Our Breakfast Potatoes

Appetizers

Volcano Nachos

Warm Asiago Crab Dip

Grilled Oysters with Tarragon Butter

Peel-and-Eat Shrimp

Mustard Sauce

Drunken Shrimp Skillet

Lava Lava Shrimp

Conch Fritters with Calypso Sauce

Spanish Octopus Salad

JWB Crab and Quinoa Cakes with Curry Kale Slaw

Crispy Calamari with Peppadews and Lemon Aioli

Fried Oysters with Creamed Spinach

Lionfish Carpaccio

A Day on a Boat

Kusshi Oysters with Granny Smith, Cucumber, and Mint Granita

Veracruz Seafood Cocktail

Tuna Poke with Plantain Chips

Paradise Ceviche

Belizean Shrimp Ceviche

Pimiento Cheese Hushpuppies

Crispy Eggplant and Goat Cheese Stuffed Piquillo Peppers

Fried Baby Artichokes with Remoulade

Tostones with Mojo Sauce

Hollywood Burrata with Grated Tomato Dressing

Jalapeño Deviled Eggs with Pickled Mustard Seeds

Cajun Chicken Quesadilla (Blackening Seasoning)

Spicy Buffalo Chicken Wings with Buttermilk Blue Cheese Dressing

Sweet Chile Chicken Wings

Salads and Soups

JWB Caesar Salad with Sourdough Croutons

JWB House Salad with Cashew Dressing

Little Gem Wedge Salad

Avocado and Papaya Salad with Spicy Lime Dressing

Quinoa and Mango Salad with Seared Tuna

Fried Green Tomato Salad with Salsa Verde and Quesp Fresco

Andalusian Gazpacho

Luxurious Lobster Bisque (Lobster Stock)

Bahamian Conch Chowder

Chicken and Corn Chupe

Burgers, Sandwiches and Hot Dogs

Cheeseburgers in Paradise with Paradise Island Dressing

Black-and-Blue Burgers

Turkey Burgers with Cheddar and Barbecue Aioli

JWB Surf’n’Turf Burgers

Ultimate Veggie Burgers

Grilled Flank Steak Sandwiches with Horseradish Sauce

Cuban Meat Loaf Survival Sandwiches

A Day on The Beach

Tailgate Muffuletta for a Crowd

Beach Club Sandwich

New Orleans Fried Oyster Po’Boys

Delta Fried Catfish Reubens

Blackened Fish Sandwiches (Jalapeño Tarter Sauce)

JWB Lobster Rolls

Aloha Hot Dogs

Own-Damn-Fault Hot Dogs

Blackened Chili Dogs

Main Dishes

Best-Every Chili (alt: vegan version)

Margaritaville Family Recipe Cuban Meat Loaf

Veal Saltimbocca Pockets

Prime Sirloin Oscar

Steak au Poivre

Summer Grill Surf’n’Turf

Grilled Skirt Steaks with Carlo’s Chimichurri

Slow Cooker Pork Should with LandShark and Cola

Chicken Enchiladas with Salsa Verde, Smoked Ancho, Pasilla Sauce

Chicken Tinga

Jerk Chicken

Buttermilk Fried Chicken with Country Gravy

Shrimp Mofongo al Ajillo

Spear Fishing with Carlo

Outside-Optional Cajun Clambake

Sardinian Seafood Stew

Pan-Seared Halibut with Artichoke Ragout

Seared Grouper with Fresh Mango Salsa

Crispy Sicilian-Style Pounded Tuna Steaks

Coho Salmon in Lemongrass-Miso Broth

Salt-Crusted Whole Snapper

LandShark Beer-Battered Fish

Seafood Mac and Cheese

Lobster Pasta

Paella del Mar

Jimmy’s Jammin’Jambalaya

Baby Back Ribs with Guava Barbecue Sauce

Pizza à la Minute

Side Dishes

Pico de Gallo

Guacamole

Cilantro-Lime Coleslaw

Crispy Brussels Sprouts

Yukon Gold Loaded Mashed Potatoes

Spicy Red Onion Rings

Livin’ Floridays

Lobster Hash Browns with Jalapeño Cheese

JWB Creamed Spinach

Oven Fries

Fajita Black Beans

Island Rice Pilaf

Creamy Spinach and Cheese Grits

Skillet Cornbread with Honey Butter

Grilled Corn with Lime Butter

Pickled Jalapeño Mac and Cheese

Dessert

Baked Florida

Key Lime Pie

Banana Cream Pie with Caramel Rum Sauce

Coconut Tres Leches Cake

Island Rum Cake

Strawberry Sponge Cake Shortcake

Frozen Mango Cheesecake

Crispy Bananarama

Chocolate-Bourbon Croissant Bread Pudding

S’mores Nachos with Warm Chocolate Sauce

Drinks

Brunch Rum Punch

Perfect Bloody Marias

LandShark Micheladas

Incommunicado

Jimmy’s Perfect Margarita

Frozen Paradise Palomas

5 o’Clock Somewhere

Red Wine and Cherry Sangria

Cucumber and Mint Coolers

Watermelon Pink Lemonade

[leespinoodle]

Everything I've Eaten in my Dreams: 2024 Edition

January:

bread

bacon

pretzels

cornnuts

potato chips and dip

brownies

chocolate candies

pancakes

sugar

sugar cookies

bad milk

double layer almonds (almond inside another alomond)

half tray of brownies

-

February:

gummies

pastry

rice dish

seafood

peanut butter candy

butter

oatmeal with butter

strawberry-watermelon hybrid fruit

sweets, mainly peanut butter flavored

brownies

peach smoothie

-

March:

sandwich

fruit

gum

something with sauce

macaroni and cheese

bread and butter

shrimp

makeup

disgusting purple beans

-

April:

desserts

shrimp boil

candy brittle

-

May:

cookie

paint

froyo with cookie bits and pomegranate

my own blood

chicken and fries

-

June:

variety of cake

water

blood

spicy cookies

cheesy garlic bread

cheese

-

July:

water

havarti cheese

apple

bone marrow

fabric

crumb cake

-

August:

candied salmon

red gummy worms

wormwood soda

pennies

French fries

shrimp burger with BBQ, ranch, and ketchup

melon with rind

cheese

-

September:

red dragon fruit

movie theater popcorn

caramel candy ice cream fluff thing

soda

popcorn bag butter

cookie dough

mandarin oranges

my own flesh

pie

-

October:

raspberry brittle

my own blood

low mein

sesame chicken

shrimp roll

hot chocolate and milk

peanut m&ms

flowers

rice

chili cheese fritos

cookies

chocolate

dried pineapple

dried peaches

dried bannana

strawberries

-

November:

coconut

cauliflower

magic honey milk

giant corn-like berry

delicious, chewy soap

flowers

peanut butter

milk

tropical juice

popcorn

candy

-

December:

spicy carrots

Orange juice

suet

strawberry goo filled chocolate cake

chocolate milk

chocolate cupcakes

cherry and nut bread

sweet tree bark

soup dumpling

my own flesh

[bobbyhotchicken]

The Chicken Tender Bucket List: 10 Must-Try Unique and Innovative Twists on the Classic

Chicken tenders are a timeless favorite, but they can be reinvented in countless ways. From bold flavors to creative presentations, here’s a list of ten must-try twists that elevate this classic dish by a famous chicken tender restaurant.

Korean BBQ Chicken Tenders Marinated in a blend of soy sauce, gochujang (Korean chili paste), garlic, and honey, these tenders are grilled or fried to perfection and topped with sesame seeds and green onions. Serve with kimchi or pickled radish for an authentic touch.

Nashville Hot Chicken Tenders Coated in a spicy cayenne pepper-based oil blend, these tenders pack a fiery punch. Pair them with pickles and a side of creamy coleslaw to balance the heat.

Everything Bagel Crusted Tenders Breaded with a mixture of everything bagel seasoning, these tenders offer a savory, herby crunch. Serve with cream cheese dip or honey mustard.

Thai Peanut Chicken Tenders Tossed in a creamy, spicy peanut sauce and garnished with chopped peanuts and cilantro, this variation is a bold fusion dish. Add a side of jasmine rice for a complete meal.

Coconut-Crusted Chicken Tenders Dipped in a coconut milk batter and coated with shredded coconut, these tenders are lightly fried for a crispy, tropical flavor. A tangy pineapple or mango salsa is the perfect accompaniment.

Truffle Parmesan Tenders Elevate your tenders with a dusting of truffle oil and grated Parmesan. Serve with garlic aioli or a rich truffle dip for a luxurious touch.

Buffalo Bleu Cheese Tenders Tossed in classic Buffalo sauce, these tenders are topped with crumbled bleu cheese and a drizzle of ranch or bleu cheese dressing. Perfect for game day!

Japanese Karaage Chicken Tenders Marinated in soy sauce, ginger, and garlic, these tenders are lightly coated in potato starch and deep-fried for a crispy, golden exterior. Pair them with yuzu mayo or ponzu dipping sauce.

Loaded Tender Fries Pile crispy chicken tenders on a bed of fries and load them up with melted cheese, bacon bits, green onions, and a drizzle of ranch or BBQ sauce. It’s indulgent comfort food at its finest.

Sweet and Spicy Maple Bacon Tenders Glaze tenders with a mixture of maple syrup, sriracha, and crumbled bacon. The sweet, spicy, and smoky combo makes these irresistible.

Pro Tips for Tender Perfection: Experiment with air-frying for a healthier alternative to deep frying. Pair each variation with complementary dipping sauces for added flavor. Try using different protein bases like tofu or jackfruit for vegetarian options.

[thetikiterrace]

The Best Hawaiian Food for a Summer Feast in Chicago, IL

Chicago summers are all about enjoying great food, spending time outdoors, and gathering with friends and family. Hawaiian food in Chicago, IL, with its tropical flavors and laid-back vibe, is the perfect match for a summer feast. From refreshing poke bowls to sizzling BBQ, Hawaiian dishes offer a delightful way to celebrate the season. Here’s a guide to the best Hawaiian food for your summer feast in Chicago.

1. Poke Bowls: The Ultimate Summer Refreshment

Poke bowls are a quintessential Hawaiian dish that combines fresh, marinated fish with a variety of toppings. Perfect for warm summer days, poke bowls are light, healthy, and full of vibrant flavors. Popular choices include ahi tuna, salmon, and even tofu for a vegetarian option. Top it with avocado, edamame, seaweed salad, cucumber, and a drizzle of soy sauce or spicy mayo for a satisfying and customizable meal.

2. Hawaiian BBQ Ribs: Sweet and Savory Perfection

Hawaiian BBQ is all about slow-cooked meats glazed with a rich, tangy, and slightly sweet sauce. For a summer feast, BBQ ribs are a crowd-pleaser. They’re tender, smoky, and packed with flavor. Paired with a side of grilled vegetables or a fresh Hawaiian-style slaw, they’re sure to be the highlight of your summer meal.

3. Loco Moco: Comfort Food with a Hawaiian Twist

Loco Moco is a hearty Hawaiian dish that’s perfect for satisfying hunger after a day of outdoor activities. It features a bed of rice topped with a juicy hamburger patty, a fried egg, and a rich brown gravy. While typically a breakfast dish, it’s versatile enough to be enjoyed anytime, and its comforting nature makes it a great option for a casual summer gathering.

4. Spam Musubi: A Hawaiian Snack Staple

Spam Musubi is a unique yet delicious snack that brings together the flavors of spam, rice, and seaweed. Often served as a quick bite or appetizer, Spam Musubi is ideal for a summer picnic or barbecue. It’s easy to make at home too, and you can add your own twist by incorporating ingredients like teriyaki sauce or pickled ginger.

5. Hawaiian Plate Lunch: A Feast for Any Occasion

A Hawaiian plate lunch is an all-in-one meal that features rice, macaroni salad, and a protein like grilled chicken, kalua pork, or teriyaki beef. It’s perfect for a group, as it offers a variety of flavors and textures in one plate. This dish is a great choice for those looking for something filling and satisfying that also represents the diverse range of Hawaiian cuisine.

6. Fresh Tropical Fruit: A Sweet Ending

Finish off your Hawaiian feast with a refreshing fruit salad featuring tropical fruits like pineapple, mango, papaya, and coconut. The natural sweetness of these fruits is perfect for a light, refreshing dessert after a hearty meal. You can also blend them into smoothies or serve them on skewers for a fun and interactive summer treat.

7. Hawaiian Shaved Ice: A Cool Treat for Hot Days

Hawaiian shaved ice, or "shave ice" as it’s known in Hawaii, is a must-have during the summer months. Light, fluffy shaved ice topped with tropical fruit syrups, condensed milk, and other toppings provides a cool and sweet escape from the summer heat. You can even add mochi, azuki beans, or coconut flakes for extra flavor.

8. Tropical Cocktails: Bringing the Island Vibes

No Hawaiian feast is complete without tropical cocktails that transport you to the islands. From a classic Mai Tai to a refreshing Pina Colada, these cocktails add the perfect touch of sweetness and fun to any summer gathering. Serve them in fun glasses with an umbrella or a slice of pineapple for an added flair.

Conclusion

Whether you’re hosting a summer BBQ, a picnic in the park, or a laid-back evening with friends, Hawaiian food in Chicago, IL offers something for everyone. From poke bowls to BBQ ribs and tropical desserts, these dishes are perfect for a feast that celebrates the flavors of the islands. Head to some of Chicago’s best Hawaiian spots or recreate these dishes at home for a memorable summer gathering filled with island vibes. Aloha!

[40sandfabulousaf]

大家好! As promised, I bought the plant-based luncheon meat to eat together with Palestinians in Gaza and share the videos of them proudly cooking with the luncheon meat they received as part of their aid packages. Another purchase was plant-based rendang. Rendang is believed to have originated in Indonesia, made up of meat stewed in coconut milk and spices, and usually eaten with rice. It's a Muslim dish very popular in Indonesia, Malaysia and Singapore. Although Muslim cuisine in this region differs from West Asia (or Middle East), I hope that eating rendang sends a message to Palestinians that, whilst our race and religion may differ, you are part of humanity, and I accept and love you.

Onto the taste test, I kinda overheated the rendang in the microwave, resulting in slight charring of the sauce. Nothing to worry about, I went ahead and tried it. There was the distinct taste of gluten, which blended extremely well with the thick, rich and flavourful sauce. Each pack contains 2 servings, so I had this for lunch and dinner. The former with rice and sauteéd onions; the latter with egg noodles and boiled carrots. Although rendang isn't something I eat often, this plant-based version is yummy; I don't mind buying it again in future.

Pa and I brought forward his birthday treat. Our family will celebrate it together on the actual day. Because Pa had a cough, we postponed ice cream and waffles till when he recovers. No matter, we had a good meal. First, ba bao cha (8 treasure tea), made from red dates, longan, goji berries, hawthorn berries, tangerine peel, snow chrysanthemum, Chinese licorice, young bamboo leaves and ginseng. This was followed by xiao long bao (soup dumplings), vegetable dumplings, multigrain rice and stirfried veggies. Generous portions of crunchy peanuts, eggs, white bait, sweet corn and green beans were scattered throughout the multigrain rice. It was delicious! We also liked the mixed vegetables, with tree ear mushrooms, celery, mushrooms, capsicums, lotus roots, sweet peas and cashew nuts. Yum!

There's laksa and there's Assam laksa; the latter was what I tried at the cafe selling yummy Ipoh hor fun, ginger chicken rice and prawn noodle soup. Assam laksa differs from local laksa - it doesn't contain coconut milk and is both tangy as well as mildly spicy. Tamarind and pineapple are used to impart a slightly sour taste that's surprisingly appetising. Instead of tau pok (bean puffs), cockles and egg, fish is the protein used in Assam laksa. I chose kway teow (thin flat rice noodles) for the dish and it turned out to be perfect. The combination of spicy chillis, crunchy onions, sardines and smooth, highly slurpable noodles was delicious! Mummy tried the prawn noodle soup I had the last time and liked it too.

I'm glad that my country is doing more for the Palestinians. They've suffered way too much throughout this genocide in Gaza. Their current lives are primitive - donkeys or walking are their main modes of transport, planting vegetables manually, hand washing clothes, collecting drinkable water, chopping wood and cooking over a fire and so much more. Watching videos of them gritting their teeth and soldiering on with life fills me with awe. Palestinians are very tough people, whether they know it or not, and they're very inspiring. Like Mummy said over our meal at the cafe where I had Assam laksa, at least the poor in rich countries have food banks to rely on. Plant them in Gaza for a week and goodness knows whether they'll still be alive. 下次见!

[joeledsouza-12]

The 5 traditional dishes you should eat in Cambodia

Cambodia is a country with a long and colorful history and a unique cultural heritage that will make any visitor’s experience truly unforgettable, not only the temples and the beautiful scenery. A particular attraction that draws people to Cambodia is its food; the gastronomic experience that is a blend of different tastes that represents the culture of the country. When you are choosing the time to travel to Cambodia and when you are going to apply for your Cambodia visa, it is important that you get to know more about Cambodian cuisine. The traditional meals you are going to taste starting from the Amok Trey to Bai Sach Chrouk will not only invigorate your taste buds but also help to understand the culture of Cambodian people better. In this blog, let me share with you five traditional Cambodian dishes that you should not miss out on to make your trip a culinary one.

Here is the 5 traditional dishes you should eat in Cambodia

1. Amok Trey (Fish Amok)

Amok Trey is also considered as the national dish of Cambodia. This tasty fish curry is a preparation of fresh river fish, especially the snakehead fish which is coated with spices such as coconut milk, lemongrass, turmeric and kaffir lime leaves. The fish is then steamed in banana leaves to give it not only a different texture but also the smell. When taken with rice, Amok Trey has a perfect blend of the salty and the aromatic that should not be missed by any visitor to the country. Remember to enjoy the coconut sauce which accompanies this dish!

2. Lok Lak (Stir-Fried Beef)

Lok Lak is a Cambodian meal made from soft beef cooked with garlic and onions. The beef is often seasoned in soy sauce and lime juice to increase its taste. It is served with raw vegetables like cucumber and tomatoes and sometimes with lime juice, salt, and pepper dip. It is quite enjoyable to have the tasty beef and then have the sour taste of the sauce to follow. Lok Lak is best eaten with rice in order to make it a fulfilling meal.

3. Khmer Red Curry

Khmer Red Curry is a delicious dish that has some similarities with Thai and India and is served with rice. This curry is mostly prepared using chicken, beef or fish and the curry comes with vegetables like eggplant, green beans and bamboo shoots. The difference of Khmer Red Curry is in the spices, where the lemongrass, garlic, galangal and coconut milk are used. This curry is not as hot as most of the curries in the region, thus making it ideal for anyone with a low tolerance for spiciness. Accompany it with rice or bread to help one mop up the lovely sauce.

4. Bai Sach Chrouk or Grilled Pork and Rice

Bai Sach Chrouk is a breakfast meal in Cambodia, the simplicity and delicious taste of which make it very much loved. It is made of marinated pork barbecue on top of jasmine rice. The pork is usually soaked in a marinade made of garlic, soy sauce and coconut milk before it is barbecued. It is usually accompanied by pickled vegetables, and a portion of fresh fruit, perhaps watermelon or pineapple. It is always yummy and if you are in Cambodia, it is one meal that can really set you up for the day.

5. Num Banh Chok (Khmer Noodles)

Num Banh Chok is another famous Cambodian breakfast meal whereby rice noodles are served with fish gravy prepared from fermented fish, turmeric as well as various herbs. The noodles are cold and served with a variety of vegetables including beansprouts, cucumber and some herbs. It is usually eaten with a dash of lime juice for that extra taste. Num Banh Chok is not only a cool meal but also exciting to taste the Khmer food.

Conclusion:

It is crucial to understand Cambodia’s food and what you can taste in the country. When you are eating these foods, not only do you get to savor the delicious tastes but you also get to learn about the Cambodian people and their past. When planning for your tour, it is also important that you have your Cambodia visa in place to avoid making the trip a nightmare. The delicious smell of the Amok Trey or the taste of the Lok Lak will remain in your mouth and will remind you of Cambodia.

[sinkiedailylife]

Are these SG or MY local food? Seems like both to me.

Hainanese Chicken Rice: Tender poached chicken served with fragrant rice cooked in chicken broth, accompanied by chili sauce and ginger paste.

Chilli Crab: A rich and spicy crab dish, typically cooked in a tomato and chili-based sauce, with a sweet and tangy flavor.

Laksa: A spicy noodle soup with a coconut milk base, often featuring ingredients like prawns, chicken, and rice noodles.

Char Kway Teow: Stir-fried flat rice noodles with eggs, prawns, Chinese sausage, and bean sprouts, often cooked with soy sauce and a bit of chili.

Hokkien Mee: Stir-fried noodles with prawns and squid, cooked in a flavorful broth and served with a spicy sambal.

Rojak: A fruit and vegetable salad tossed in a tangy and spicy dressing, often including items like pineapple, cucumber, and tofu.

Satay: Skewered and grilled meat, usually served with a rich and creamy peanut sauce.

Nasi Lemak: Traditionally a Malay dish featuring rice cooked in coconut milk, served with fried crispy anchovies, peanuts, boiled egg, cucumber, and sambal.

[victorluvsalice]

Welcome back to the Chill Valicer Save, where it's the day after Love Day, Spring Saturday, and we have more store shenanigans to get through! Because these three are small business owners and thus occasionally need to run their small business. It's kind of a thing. :p

-->Started with where I left everyone after the Valicertine’s Day photoshoot – you know, the one I did for the OT3 Math post? Anyway, we had Alice snoozing in bed (setting up the tripod and doing all those silly poses was hard work), Victor having just used the toilet (and having gotten a new outfit – yup, the CC one I slapped on him for the shoot is staying, I like it), and Smiler having just weeded Snappy their Sixam Mosquito Trap plant (with the big weeding vacuum, which amused me). I sent Victor to go clean out the spoiled food from the fridge (which turned into a VERY lengthy trip around the lot for him as he gathered up every dirty plate he could find...and then tried to leave them under the phonograph in the living room, prompting me to go “HEY” and force him to actually bring them to the SINK) while Smiler sat down and studied the latest SimsTube trends at their video production station. Happily for them, tech reviews were trending, and they had one of those in storage – their old Bunnypad Review! So I had them release that before flying down to the barn to kick apart some creepy hands and make a computer chip. Gotta keep making all those parts to potentially make a Servo in the future! They finished that up while Victor FINALLY cleaned up all the stinky plates, finished off a glass of water Alice had left on the kitchen table, and had some berry waffles for breakfast –

-->And then – farm chores time, as always! Smiler was, as per usual, on chicken duty, cleaning the coop and spreading a bit of feed before trying to chat with the chickens – unfortunately, only one was vibing with them today, for some reason. These chickens are fussy. *shakehead* Alice got weeding duty in the greenhouse at first to test if those two bugged plants were still bugged (answer: yes), then I had her throw on some clothes (as she’d run down to weed in her underwear – seriously, why do none of my Sims actually get DRESSED to visit the greenhouse??) and go say hi to Moory as Victor took over gardening duties (evolving some plants along the way, nice). Alice earned Moory’s favor with a prairie hay treat and was able to successfully milk her as Smiler gave up on talking to the chickens and just collected the eggs (five normal ones, yay). Alice then got sent to feed Toothy, sort out the recycling, and get herself some breakfast (more berry waffles, of course), while I sent Smiler to the greenhouse to get their plasma fruit and herbalism supplies (and dumped the eggs, their spare fizzy plasma juice, and a Sweet & Spicy drink they made the other day into the fridge). Victor had gotten stuck in the “weeding loop” by this point, so I had him quit tending to bond with his bees and get some beeswax, then had him harvest all the “newer” plants, like the soy and black beans, bell peppers, pineapples, and coconuts before super-selling everything else. I mean, they have five tons of all the other produce, but not much in the way of those items yet – might as well make sure we have them in case they’re needed! I then reset the bugged weedy plants while Victor finished up his tending by spraying a few plants for bugs; Smiler made some insect repellent liniment (and gave Victor a little kiss on the cheek :) ); and Alice finished off her waffles while I told her “no, no ping pong with Smiler” repeatedly. *sigh* Why do Sims get obsessed with stuff like that sometimes... Smiler eventually wandered off to play some SimScuffle (on Victor and Alice’s computer AGAIN – you have the same one! Why do you always use theirs?!) while Alice spent some time playing with Surprise and Victor scratched Shadow’s favorite spot, awww. :) Victor then magically fixed all the broken wind turbines (again) and a broken water collector –

[hawaiianfoodil]

Hawaiian Food Catering Menu Ideas

Creating a Hawaiian food catering menu brings the vibrant flavors and festive spirit of the islands to any event. Here's a compilation of menu ideas that can cater to various types of gatherings, from casual get-togethers to more formal occasions, ensuring a memorable dining experience for all guests.

Traditional Hawaiian Luau Menu

Ideal for weddings, anniversaries, and significant celebrations, offering guests an authentic Hawaiian experience.

Appetizers:

Poke Bowls: Fresh ahi tuna, soy sauce, sesame oil, and green onions.

Lomi Lomi Salmon: Tomato, onion, and salted salmon salad.

Main Dishes:

Kalua Pig: Slow-cooked, tender pork prepared traditionally in an imu (underground oven).

Huli Huli Chicken: Grilled chicken marinated in a huli huli sauce.

Grilled Mahi-Mahi: Served with a mango salsa.

Sides:

Poi: Mashed taro root, a traditional Hawaiian staple.

Hawaiian Sweet Potatoes: Roasted and served with a coconut glaze.

Tropical Fruit Salad: A mix of pineapple, mango, papaya, and kiwi.

Desserts:

Haupia: Coconut milk pudding.

Malasadas: Portuguese-style donuts, popular in Hawaii.

Beach BBQ Menu

Perfect for casual beach parties, picnics, or any laid-back outdoor gathering.

Appetizers:

Spam Musubi: Sushi-style rolls with grilled Spam and rice, wrapped in nori.

Shrimp Skewers: Grilled with a sweet and spicy sauce.

Main Dishes:

BBQ Chicken: Marinated in a guava-based sauce and grilled.

Kalbi Ribs: Korean-style short ribs with a Hawaiian twist.

Sides:

Macaroni Salad: Creamy and simple, a Hawaiian cookout staple.

Island Slaw: Cabbage slaw with a tropical dressing.

Desserts:

Pineapple Upside Down Cake: Sweet and tangy, served with a scoop of vanilla ice cream.

Tropical Fruit Skewers: Grilled and served with a honey-lime drizzle.

Corporate Event Menu

Sophisticated yet approachable menu options for formal corporate gatherings or conferences.

Appetizers:

Ahi Tuna Crisps: Seared ahi on wonton crisps with avocado and a wasabi aioli.

Coconut Shrimp: With a sweet chili dipping sauce.

Main Courses:

Seared Sea Bass: With a papaya salsa.

Island Prime Rib: Slow-roasted and served with a guava-bourbon sauce.

Sides:

Steamed Jasmine Rice: Fluffy and fragrant.

Roasted Vegetables: Seasonal vegetables with a light soy glaze.

Desserts:

Chocolate Macadamia Nut Tart: Rich and decadent.

Passion Fruit Cheesecake: Creamy cheesecake with a tangy passion fruit glaze.

Vegetarian/Vegan Luau

A plant-based menu that brings Hawaiian flavors to vegetarians and vegans alike.

Appetizers:

Vegetable Poke: Marinated tofu with seaweed, cucumber, and avocado.

Sweet Potato and Black Bean Empanadas: With a pineapple dipping sauce.

Main Dishes:

Jackfruit "Kalua Pork": Young green jackfruit used as a substitute for pork, seasoned and slow-cooked.

Grilled Tofu Steaks: Marinated in a teriyaki sauce and grilled.

Sides:

Hawaiian Rice: Coconut rice with macadamia nuts and pineapple chunks.

Seaweed Salad: With sesame dressing.

Desserts:

Vegan Mango Sorbet: Refreshing and light.

Coconut Rice Pudding: Topped with kiwi and berries.

Each menu brings a taste of Hawaii's rich culinary tradition, offering a wide range of flavors to suit various dietary needs and preferences, ensuring a memorable dining experience for all guests.

[jinsai-ish]

Rice cooked in coconut milk, ginger, and some chicken broth. A little bit of fish sauce adds some good savory flavor if you have it.

After cooked, stir in pineapple. Add fresh scallions and shrimp.

You can add the pineapple juice while cooking if you like.

I like to top mine off with a little bit of Thai chili sauce, because I love the mixture of sweet and spicy.

life becomes so beautiful when you start cooking rice in liquids other than water

[whatsonmedia]

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