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Post by Grackle Wizard on Jul 9, 2020 18:38:26 GMT
Post your favorite recipes.
Sinangag aka Filipino Garlic Fried Rice and Egg aka Magic Rice
This is a recipe my grandfather taught me and I have created my own variation over the years. There are more authentic versions online but the end result is pretty similar in any case. It's the perfect comfort food for breakfast/lunch/dinner and really easy to make. You can easily double this to serve more people (or for yourself, I'm not judging).
2 cups of cooked white rice (preferably leftover rice cooked and refrigerated overnight) 2 eggs
6 cloves of garlic thinly sliced or chopped
Oil or butter
Hot sauce/scallions/cilantro (optional)
In a large frying pan add 2 tablespoons or oil or butter and the garlic. Fry for a few minutes on medium heat until the garlic starts to get golden. Add the rice and fry for another 5-10 minutes, I like the rice to get just slightly crispy. Move all of the rice to one side of the pan leaving about 1/3 of the pan empty. Add some more oil/butter to the empty side of the pan then add the eggs. Immediately stir and scramble the eggs as they cook.
Cook the eggs until they are mostly done, still wet but mostly set. Stir the eggs in with rice and cook for another minute or two. Season to taste with salt and pepper.
You can top with some sliced scallions or cilantro. I like to add some hot sauce as well. Sometimes I also add some tempeh bacon along with the rice. If you prefer fried eggs, that's good too, just slap them on top or the rice once it's done frying.
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cereal
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Post by cereal on Jul 11, 2020 2:27:48 GMT
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Post by Grackle Wizard on Jul 11, 2020 2:42:28 GMT
Those all sound very good. |
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Post by shrkrnbw on Jul 11, 2020 3:35:48 GMT
i made that black pepper tofu with my ex a few times and damn if it's not one of the best things i've ever eaten. also one of the spiciest! [thank you for posting the recipe, i would have asked her for it eventually but our only contact since we broke up has been me asking for recipes so it's nice to have one i don't have to ask for] |
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cereal
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Post by cereal on Jul 11, 2020 4:23:58 GMT
i made that black pepper tofu with my ex a few times and damn if it's not one of the best things i've ever eaten. also one of the spiciest! [thank you for posting the recipe, i would have asked her for it eventually but our only contact since we broke up has been me asking for recipes so it's nice to have one i don't have to ask for] Yeah that tofu has legit played an important role in my life. I super recommend the cookbook it's from, Plenty. That and it's sequel Plenty More are staples for me. |
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Post by shrkrnbw on Jul 12, 2020 5:35:01 GMT
thanks for the tip, i'll check it out ;D
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bibimbaptist
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Ain't nothin better than a fresh from the garden tomato sandwich
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Post by bibimbaptist on Jul 13, 2020 7:28:17 GMT
Here's one of my favorite recipes for mapo tofu, adapted from the FlyByJing recipe book ( www.flybyjing.com/collections/frontpage/products/chengdu-guide-recipe-book ) I also sourced several ingredients from them, mainly the doubanjiang (fermented chili paste) but all of these ingredients can be found at yer local Asian market if you know what to look for! I definitely recommend picking up the FlyByJing Sichuan Chili Crisp if nothing else; I add that shit to literally everything from scrambled eggs to mac n cheez to ice cream. This recipe is easy to prepare, 100% vegan, and packs a huge flavor punch. 1lb tofu (texture is totally up to preference) 1lb Shiitake mushrooms, minced 5ish garlic cloves, minced 2tbsp (or more if ya want) ginger, minced 2tbsp doubanjiang 1tbsp douchi (salted black beans) [since they are already so dehydrated, it's recommended to soak them in water before cooking with them] 1 cup veg stock 1 tsp corn starch, dissolved in 1 tbsp water 1 tbsp Sichuan peppercorns, toasted and ground Scallions to taste Cut tofu into 1 inch cubes; poach in salt water and set aside. In a skillet or wok, sautée mushrooms until browned. Add garlic and ginger, sautée until fragrant. Add doubanjiang and douchi, sautée until fragrant. Add stock and tofu, taking care to only push with the back of the spatula to avoid breaking the tofu. When sauce begins to reduce, add corn starch mixture and continue to stir. Serve over rice with scallions, Sichuan peppercorn, and (my addition) lime juice to taste. *Warning* If you've never used Sichuan peppercorn before, it can have a very intense numbing or tingling effect on the lips and tongue. If you've any questions on how to find some of these ingredients feel free to hit me up! As I mentioned earlier, FlyByJing sells incredible quality doubanjiang and Sichuan peppercorns. I've also used chunjang (Korean black bean paste) instead of douchi and its worked just as well, without the need to soak beforehand. |
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Post by metaldipshit on Jul 13, 2020 16:54:54 GMT
Bear with me on this one, because it looks kind of weird, but we have been regularly demolishing batches of this over the past few months. Spread it on toast or bagels, it's incredible.
We tend to swap out the agave nectar for honey, and cut the chocolate to 1/2C or 3/4C (we use dark chocolate chunks as well). |
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maikkun
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Post by maikkun on Jul 15, 2020 12:27:27 GMT
I got this recipe recommended to me by someone in my old WoW guild and i make it probably once a month. its awesome. www.budgetbytes.com/goulash/ make it with vegan "beef" crumbles and its fantastic. last batch i made with chickpea pasta and it worked great too, just cant over cook the noodles or it gets weird. |
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cereal
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Post by cereal on Jul 15, 2020 15:21:24 GMT
Here's one of my favorite recipes for mapo tofu, adapted from the FlyByJing recipe book ( www.flybyjing.com/collections/frontpage/products/chengdu-guide-recipe-book ) I also sourced several ingredients from them, mainly the doubanjiang (fermented chili paste) but all of these ingredients can be found at yer local Asian market if you know what to look for! I definitely recommend picking up the FlyByJing Sichuan Chili Crisp if nothing else; I add that shit to literally everything from scrambled eggs to mac n cheez to ice cream. This recipe is easy to prepare, 100% vegan, and packs a huge flavor punch. 1lb tofu (texture is totally up to preference) 1lb Shiitake mushrooms, minced 5ish garlic cloves, minced 2tbsp (or more if ya want) ginger, minced 2tbsp doubanjiang 1tbsp douchi (salted black beans) [since they are already so dehydrated, it's recommended to soak them in water before cooking with them] 1 cup veg stock 1 tsp corn starch, dissolved in 1 tbsp water 1 tbsp Sichuan peppercorns, toasted and ground Scallions to taste Cut tofu into 1 inch cubes; poach in salt water and set aside. In a skillet or wok, sautée mushrooms until browned. Add garlic and ginger, sautée until fragrant. Add doubanjiang and douchi, sautée until fragrant. Add stock and tofu, taking care to only push with the back of the spatula to avoid breaking the tofu. When sauce begins to reduce, add corn starch mixture and continue to stir. Serve over rice with scallions, Sichuan peppercorn, and (my addition) lime juice to taste. *Warning* If you've never used Sichuan peppercorn before, it can have a very intense numbing or tingling effect on the lips and tongue. If you've any questions on how to find some of these ingredients feel free to hit me up! As I mentioned earlier, FlyByJing sells incredible quality doubanjiang and Sichuan peppercorns. I've also used chunjang (Korean black bean paste) instead of douchi and its worked just as well, without the need to soak beforehand. Mapo doufu is so fucking good. I honestly am one of those people that just goes apeshit for Szechuan peppercorns. I even like the version from Mission Chinese that's like... objectively overkill. |
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bibimbaptist
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Ain't nothin better than a fresh from the garden tomato sandwich
Posts: 32
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Post by bibimbaptist on Jul 15, 2020 19:22:47 GMT
Here's one of my favorite recipes for mapo tofu, adapted from the FlyByJing recipe book ( www.flybyjing.com/collections/frontpage/products/chengdu-guide-recipe-book ) I also sourced several ingredients from them, mainly the doubanjiang (fermented chili paste) but all of these ingredients can be found at yer local Asian market if you know what to look for! I definitely recommend picking up the FlyByJing Sichuan Chili Crisp if nothing else; I add that shit to literally everything from scrambled eggs to mac n cheez to ice cream. This recipe is easy to prepare, 100% vegan, and packs a huge flavor punch. 1lb tofu (texture is totally up to preference) 1lb Shiitake mushrooms, minced 5ish garlic cloves, minced 2tbsp (or more if ya want) ginger, minced 2tbsp doubanjiang 1tbsp douchi (salted black beans) [since they are already so dehydrated, it's recommended to soak them in water before cooking with them] 1 cup veg stock 1 tsp corn starch, dissolved in 1 tbsp water 1 tbsp Sichuan peppercorns, toasted and ground Scallions to taste Cut tofu into 1 inch cubes; poach in salt water and set aside. In a skillet or wok, sautée mushrooms until browned. Add garlic and ginger, sautée until fragrant. Add doubanjiang and douchi, sautée until fragrant. Add stock and tofu, taking care to only push with the back of the spatula to avoid breaking the tofu. When sauce begins to reduce, add corn starch mixture and continue to stir. Serve over rice with scallions, Sichuan peppercorn, and (my addition) lime juice to taste. *Warning* If you've never used Sichuan peppercorn before, it can have a very intense numbing or tingling effect on the lips and tongue. If you've any questions on how to find some of these ingredients feel free to hit me up! As I mentioned earlier, FlyByJing sells incredible quality doubanjiang and Sichuan peppercorns. I've also used chunjang (Korean black bean paste) instead of douchi and its worked just as well, without the need to soak beforehand. Mapo doufu is so fucking good. I honestly am one of those people that just goes apeshit for Szechuan peppercorns. I even like the version from Mission Chinese that's like... objectively overkill. I would looooooooooove to go to Mission Chinese whenever it's safe again. That's one of my top 5 restaurants I want to visit. There's an amazing Sichuan restaurant really close to where I live called Chengdu 7 that always hits. Their mapo tofu and yuxiang eggplant are some of my favorite dishes ever full stop. |
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Post by fireofthemind on Jul 15, 2020 20:24:33 GMT
Bear with me on this one, because it looks kind of weird, but we have been regularly demolishing batches of this over the past few months. Spread it on toast or bagels, it's incredible.
We tend to swap out the agave nectar for honey, and cut the chocolate to 1/2C or 3/4C (we use dark chocolate chunks as well). Sounds really good, I love peanut butter, chocolate and sea salt combinations. The hummus is a pleasant surprise! Definitely trying it. |
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Post by shrkrnbw on Jul 18, 2020 3:02:12 GMT
Here's one of my favorite recipes for mapo tofu, adapted from the FlyByJing recipe book ( www.flybyjing.com/collections/frontpage/products/chengdu-guide-recipe-book ) I also sourced several ingredients from them, mainly the doubanjiang (fermented chili paste) but all of these ingredients can be found at yer local Asian market if you know what to look for! I definitely recommend picking up the FlyByJing Sichuan Chili Crisp if nothing else; I add that shit to literally everything from scrambled eggs to mac n cheez to ice cream. This recipe is easy to prepare, 100% vegan, and packs a huge flavor punch. 1lb tofu (texture is totally up to preference) 1lb Shiitake mushrooms, minced 5ish garlic cloves, minced 2tbsp (or more if ya want) ginger, minced 2tbsp doubanjiang 1tbsp douchi (salted black beans) [since they are already so dehydrated, it's recommended to soak them in water before cooking with them] 1 cup veg stock 1 tsp corn starch, dissolved in 1 tbsp water 1 tbsp Sichuan peppercorns, toasted and ground Scallions to taste Cut tofu into 1 inch cubes; poach in salt water and set aside. In a skillet or wok, sautée mushrooms until browned. Add garlic and ginger, sautée until fragrant. Add doubanjiang and douchi, sautée until fragrant. Add stock and tofu, taking care to only push with the back of the spatula to avoid breaking the tofu. When sauce begins to reduce, add corn starch mixture and continue to stir. Serve over rice with scallions, Sichuan peppercorn, and (my addition) lime juice to taste. *Warning* If you've never used Sichuan peppercorn before, it can have a very intense numbing or tingling effect on the lips and tongue. If you've any questions on how to find some of these ingredients feel free to hit me up! As I mentioned earlier, FlyByJing sells incredible quality doubanjiang and Sichuan peppercorns. I've also used chunjang (Korean black bean paste) instead of douchi and its worked just as well, without the need to soak beforehand. hey, just thought it would be fun to let you know i made this for a date & my housemates a few nights ago. Everyone really loved it so thank you very much  |
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bibimbaptist
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Ain't nothin better than a fresh from the garden tomato sandwich
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Post by bibimbaptist on Jul 22, 2020 19:42:34 GMT
Awesome! I'm glad everyone enjoyed it
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Hollowedbones
