Noodle/Pasta/Rice Archives

July 24, 2020 In All recipes, Noodle/Pasta/Rice, Poultry, updated recipe

Gluten-free, low-carb, chewy all-purpose noodles made of chicken breast

[ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] “ The wisdom in exploring Mars lies in a single dumpling. ” The merits to explore Mars may not be a subject that lands on a food blog very often. Yet. Since the 1990's, the world has spend billions of dollars over the span of numerous unmanned missions to probe at this relentlessly desolate planet far beyond human's physical reach. And it has incurred questions, perhaps not so unreasonably, about what benefits, if any, that all of these hardcore sciencing could realistically bring to mankind. What’s the point of studying an unreachable plane that most likely cannot sustain any lifeforms but Matt Damon, at least in the foreseeable future? Wouldn’t it make more moral sense to redirect all those money, instead, on the many more immediate issues left unsolved on good old planet earth? And at the end of the day, does anyone really want to live on fucking Mars anyways? While there are many scientific counter-arguments to those questions out there made by much smarter people who do math, here as a mere moron who survived one week in her high school physics class, I am simply going to put it like this: The wisdom in exploring Mars lies in a single dumpling. [/ezcol_3fifth]

July 14, 2020 In All recipes, Meat, Noodle/Pasta/Rice

Bastardized pork belly biriyani

[ezcol_1half] " NO REASON NEEDED, NO APOLOGY GIVEN. " I'm not religious. I don't have to explain why there's pork, or fat-laden pork belly to be exact, in my biriyani. Some truths hold themselves to be self-evident. Very few gets realized. I also don't have to explain this recipe's utterly impure pedigree, a zig-zagging parentage between Southeast Asian and Indian and even a little of Chinese, making it an indecent, inglorious, bona-fide bastard. Drifted increasingly untethered to any particular nationality or culture, I feel somewhat of a kindred spirit to such mis-bred type, comfortable, reciprocal, defiant even. From one bastard to another, we know what we like, no reason needed, no apology given. Right is right. Good is good. [/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter_end][/ezcol_1quarter_end] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter_end][/ezcol_1quarter_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end] [amd-zlrecipe-recipe:215]

December 16, 2019 In All recipes, Noodle/Pasta/Rice

Miso congee w/ crispy scallion oil and cream

[ezcol_1half] " It's an agent of both calmness and arousal, a stimulating congee. " [/ezcol_1half] [ezcol_1half_end] Around this time of the year with its cold crisp air, with it carrying a smell of memory that I can't seem to grapple, I am loosened and adrift. I feel like anchoring to a sleeved cup of coffee with both hands, and wander aimlessly on the street decorated with relentless sparkles. Like an old lady who has lost something but couldn't remember what. My fingertips are toasty, the coffee sleeve too thin

September 20, 2019 In All recipes, Meat, Noodle/Pasta/Rice, Seafood

Book Bait: Squid Ink Ramen

"A bowl of slurpable crude oil, but in the most edible and delicious way. " [ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] WHAT: Welcome back my utterly self-serving recipe series I would like to call - The Book Bait, a shameless campaign to draw out all cookbook-hunters to our upcoming cookbook, The Art of Escapism Cooking – A Survival Story. These are brand new recipes that are not in the cookbook but however, in order to make them, you will need one or more essential component from the book to complete which, yes, is yet to be published on October 15, 2019. And yes, I am still doing that to you to sell books. WHY: It isn't without brag when I say that there is an entire chapter in our cookbook enshrined to the universal religion of noodle-slurping and ten of which are full-blown, no bullshit, the milky broth, the umami, the toppings, the thick and the deep, the sacred and the indecent, the full spectrum of the unapologetic and delicious absurdity that is, Japanese-style ramen. Yes, I went there, the whole nine yards. And I feel that I could still go further. Because in Japan's traditionally defined food culture, this rare and liberal, democratic even, arena of

October 29, 2018 In All recipes, Noodle/Pasta/Rice, updated recipe

Honeycomb macaroni w/ porky cream

[ezcol_1half] " Together, each cylindrical chamber separates easily with a brisk crack where the melted cheese are harvested and mingles with the cream sauce laying bare. " On October 22nd 2018, in the darkness of the night, I laid on my eyes on Margeaux Brasseries's "honeycomb macaroni" for the first time, and heard destiny calling. At first it seemed that our connection was immediate and reciprocal, even through the barrier of the computer screen, that there was an understanding without words, that we instinctively knew each other's needs and wishes, requirements and rewards, that I knew how to make it happy, and it too, wanted to be mine. We would hit it off. We would be an item. We would hold hands at dinner parties and whisper secret jokes only we could understand. We would complete each other. But apparently, it had other ideas. Six days later after two catastrophic failures at making this dish, it became increasingly clear that the affection was one-directional only. But could I blame anyone else but myself? No. Because I took it for granted. I made the classic mistake in a relationship when things felt so given, so seemingly straightforward, I forgot that it too, requires attentions to details. First time

October 19, 2018 In All recipes, Noodle/Pasta/Rice

The shroomiest mushroom risotto, without breaking bank

when powdered and browned in hot grease, dried shiitake's exponentially multiplied surface areas darken and deepen boundlessly, releasing every molecules of that shroominess that would otherwise cost you a limb [ezcol_1half] If you have ever found yourself frozen in front of the mushroom isles at your local Whole Foods Market, cold sweats dripping down as you struggle to understand how on earth could a fungi — categorically no different than the molds crawling underneath your drywalls — be charging sometimes more than $50 per pound, while feeling utterly shitty about yourself, well, this recipe is for you: Poor man's mushroom risotto. I'm speaking from a place of deep empathy. Having been born as a relentlessly cheap human being, I understand the hurt when even a dickhead-shaped vegetation that lives off of decomposed matters could take one look at me, and smirk. A brainless, judgy brainless sponge that grows next to if not on top of rotten shits, thinks I'm not good enough. Who do they think they are? By the way I'm not talking about the cheap mushrooms like White Buttons, pfff

September 5, 2018 In All recipes, Meat, Noodle/Pasta/Rice, Poultry, Slider Sticky

KHAO SOI NEUA/BEEF

[ezcol_1fifth]-[/ezcol_1fifth] [ezcol_3fifth] KHAO SOI HAPPENS TO HAVE THE RIGHT BALANCE OF BOTH EXOTICISM AND SAFETY IN THE EYE OF A CAUTIOUSLY CURIOUS BACKPACKER. Scad has been said about khao soi on the internet — some well-informed and some, not so much — so I think I will not bother. It's possibly the most famous dish from Northern Thailand, a somehow debatable status in my view. Being back from a quick trip in Chiangmai Thailand, the capital of khao soi, I'm attempted to assume that its popularity among foreigners is contributed to its relatively benign characteristics if compared to the other more "adventurous" yet far more stunning dishes the region has to offer. Khao soi, being chicken or beef in coconut curry with egg noodles, happens to have the right balance of both exoticism and safety in the eye of a cautiously curious backpacker. It certainly isn't, by far, the best thing we've tasted on this trip. But I've always wanted to formulate a khao soi recipe after I've actually tried it at its source, so here it is. Pushing it further on its muslim Chinese origin, I'm replacing dried chilis with Sichuan douban chili paste for a more complexed flavor, as well as

July 24, 2018 In All recipes, Noodle/Pasta/Rice

SUMMER CREAMY TOFU NOODLES

[ezcol_1third] A DRESSING THAT IS CREAMY YET EXTREMELY LIGHTWEIGHT, WITHOUT THE DEPLOYMENT OF MAYONNAISE OR DAIRY-THICKENED PRODUCTS [/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end] [ezcol_1third] What drives us? What fuels the engine that set us in motion through this open water of life? And to what extend, if any, do we understand and can we even steer this propulsion? Or are we all, in the end, simply just being moved? Because when you think about it, doesn't the phrase "being driven" imply, in the best case scenario, riding shotgun? So are we all just passengers in an autonomous car? At this point in life, I ask myself this a lot. Whatever it is, we are of course all driven by different things, some by ambitions, some by expectations. Some are driven by responsibilities. Some are driven by ideals. I, for one, am regrettably yet hopelessly driven by the saddest of them all — insecurities. It is, no doubt, a powerful fuel, productive even, if cultivated under the right set of circumstances. In spite of the inconvenient mandate it has issued me since birth to render all perceived informations as glass-half-if-not-almost-empty situations, it had nonetheless also dragged me through college, got me a job sort of, kept me engaged, however minimal,