#white ppl instructions fr...

[the-flaneur]

lights, camera...cook? (mv1) | pt1

pairing: max verstappen x east asian twitch chef!reader [smau]

summary: max does not know how to cook. luckily, his next-door neighbour and resident internet chef might be able to help him out of his pickle. quite literally.

warnings: none (i think)

wc: social media posts

a/n: im sure his skills have improved since 2017, but max saying that the most impressive thing he can cook is eggs is depressingly funny

[masterlist]

-> twitter

-> instagram

chef_yourusername

liked by max verstappen, bestfriend, friend1 and others

chef_yourusername tonight's dish: japanese curry udon 🍜 unfortunately no apollo and artemis for the next few days, they're hanging out at the vet 😿😿😿 (ik they miss their mommy). ALSO TWITCH SAW IT FIRST SO FOLLOW AND SUBSCRIBE 🤑🤑🤑

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bestfriend pls let me come over twmr, i've run out of food 🙏🙏🙏

chef_yourusername did i not just meal prep you for the next week 🙄 bestfriend yesssss but i need that udon now 🙏 pls just for me 😁

user1 bestfriend is so real for that, like if i had a chef best friend, i would ask her to always cook for me

user2 fr, but like honestly how does yourname have the time to do everything??? user3 ikr, like she's THE exec chef at the only three michelin star restaurant in Monaco, Le Louis XV 😭😭😭

user4 IS THIS THE CHEF MAX VERSTAPPEN IS LOOKING FOR???

user5 yeah i think so right? like someone tagged her in his replies user6 HE LIKED THE POST TOO

user7 yo why is she kinda... 😳😳

user8 like girl is pretty and talented, god really has his favourites 😔

user9 yo come get ur chef maxverstappen1

LIKED BY chef_yourusername

user10 cant wait to see why max needs a chef lol

-> instagram dms

-> twitter

-> instagram

chef_yourusername

liked by max verstappen, bestfriend, friend1 and others

chef_yourusername guess who was cooking like a five star michelin 😉 ... and guess who wanted to pose with the wrinkly pear 😐

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maxverstappen1 they both must be so talented 😉

chef_yourusername sure, sure. i wonder who burnt 🍝 (pasta) on their first try 😐 maxverstappen1 i literally followed all your instructions, not my fault 🤷‍♂️ user1 how tf did max burn it - don't you just boil it??? user2 ik yourusername was on his ass after it happened

user3 IS THAT MAX IN CHEF'S WHITES IN THE FIRST PHOTO

user4 why does bro actually look good in it user5 when he pulls up in non-redbull gear... 🤤🤤🤤

user6 was this why the restaurant was closed today? i saw ppl on twitter talking about it~

user7 only max verstappen could make a michelin star restaurant close down just for him

charlesleclerc is this how you're managing to host the dinner?

maxverstappen1 it's supposed to be a surprise 😐 user8 there's a dinner? user9 is this the lestappen date night we were praying for LIKED BY chef_yourusername maxverstappen1 no.

-> twitch, teamredline

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© the-flanuer || do not copy, rewrite or translate any of my work on any platform.

[miserabella]

share a recipe tinkerbell <3..

OH last week i made the most glorious salmon bibimbap with oi muchim. (bibim means ‘mix’ and ‘bap’ means rice in korean! so it's basically a rice dish, and really lovely. and oi muchim is spicy cucumber salad)

under the cut!

disclaimer i’m not korean so i am in no shape or form saying this is the 'best' bibimbap recipe, or even an authentic family one. it's the closest i can probably get though, i looked into a few recipes and adapted them into this, and hopefully i remember everything i tweaked!

NB. i used salmon but you can substitute the salmon for anything, like other fish or meat (chicken for ex.), or if you’re vegetarian: tofu, mushrooms, or just have it with a fried egg and some spinach... the possibilities are endless :3

this served 4

stage 1: marinating and soaking (most time consuming part)

so. the rice. the best is japanese/sushi rice but you can use any kind of sticky rice (thai or round, i've heard are also good). now fellow white people listen up this is how you make rice properly (this part might be obvious for asians hehe, so u can skip reading this). you have to wash the rice once or twice, then, with some more water, leave it to soak for 30 mins. (20 is fine if you’re in a rush, but if you do this at the start and do the other steps it will have plenty of time to soak 😌). then once your 30 mins is up, just switch on the rice cooker! [there’s a note at the end for if you don’t have a rice cooker.]

ideally you want to marinate both the salmon and the oi muchim (cucumber salad) overnight, but it’s okay if you dont, ppl are busy. i only marinated for about 30 mins and it still tasted v good! but obviously the flavours will stew more if you cover + leave them overnight. also, don't get overwhelmed with the extensive preparation stage, bc the cooking takes like 5 mins literally. :)

for the cucumber: wash and peel 1 cucumber, and cut it into thin-ish circles. then toss them with plenty of salt (2 or 3 tbsp should do it or do it by eye) in a bowl or colander, and leave for about 15-20 mins.

meanwhile, start with the salmon marinade. you’ll want like 100-125g of salmon per person. cut off the skin (at this point you might want to check for bones, ask me about that if u want - i come from a fisherman's family haha) and cut them into cubes

peel and chop 1 white/yellow onion and 1 salad onion/ the white bit of a leek (here’s a video on how to chop onion efficiently, warning it's gordon ramsey, sorry - also remember to wet the knife and your hands with cold water to reduce onion tears 🥺)

peel 1/2 an apple and chop into equally small pieces. to chop also: 4-5 cloves of garlic (depending on how much you like it 😗🧄🤍) and about 25g of ginger, peeled ofc.

mix all of this (onions, apple, garlic, ginger) in a bowl and add: 1 tablespoon of honey, 2 tbsp of sesame oil, 4 tbsp of soy sauce. now you can add the salmon, mix well, cover, and leave to marinate.

back to the cucumber which has been resting with the salt. thoroughly rinse the slices to get rid of excess salt. now you have to get some clean kitchen towels and pat all the cucumber slices dry, and put them back into a bowl, to which you’ll add the yummy spicy bits! which include: 2 tbsp soy sauce, 1 tbsp sesame oil, 25 ml rice vinegar, 1 teaspoon of sugar, and a good serving of chilli flakes (i did this by eye but i would say use about 1 tbsp, or more). mix! (marinate!)

stage 2: cooking and serving (the quicker part!)

heat a bit of olive oil in a pan and fry up the salmon chunks gently (ie on a medium heat), until they become golden (first they go from dark pink to a solid light pink, and then they slowly turn golden) i fried the marinade sauce with it but you can choose not to, up to you. this takes only about 5-6 minutes.

it’s also nice to add carrot shavings/strips, bean/soya sprouts, sweetcorn, fresh spinach leaves, or fried up tat soi (i had this and the carrots, very yummy). basically any crunchy veggies that you have in the fridge/cupboard. and to top everything, some sesame seeds if you have :-)

now you can serve ! you can put all these dishes separately on the table or serve people ready made bowls with everything already put together (the rice, the salmon, the cucumber, and the extra bits)

NOTE

if you don’t have a rice cooker, first off, re evaluate your life decisions - nah i’m kidding (but fr, consider buying one it’s an essential kitchen item imo, but obvi i understand it’s not easy to have everything, i only have access to one bc my parents have one and i'm currently living at home). if you don’t have a rice cooker, your quantities are: 200g rice, with about 250ml water. after you’ve soaked the rice, and the water is boiling, you’re looking at about 15 mins cooking time, but check the instructions on your rice packet just in case.

if you have a rice cooker i assume you have your own way of calculating quantities, but feel free to ask about that too :)