Related Recs

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Tofu Satay

mouse mentioned this dish in passing and Moo Satay is one of my all time favorites so I had to try it out myself. Unfortunately, I went with a recipe I knew didn't look right for my first attempt and the results were ~fine~ but not an authentic satay. This time I trusted my instincts and just went with my typical marinade and sauce and just swapped the pork for firm tofu that I pressed for 30 minutes. MARINADE: 1/2 cup coconut milk 1 teaspoon fish sauce 1 teaspoon brown sugar 1/2 teaspoon ground cumin 112 teaspoon ground coriander 1/2 teaspoon ground turmeric 1 pound lean pork FIRM TOFU (Mix, combine with protein, cover, refrigerate for 1 to 2 hours. After, I sliced the tofu into thick pieces and baked them at 425F for 20 minutes on each side.) SPICY PEANUT SAUCE: 1/2 cup coconut milk 2 tablespoons Red Curry Paste 1/2 cup chunky-style peanut butter 1/2 cup chicken stock 3 tablespoons palm sugar or brown sugar 2 tablespoons Tamarind Liquid or freshly squeezed lime juice 1 tablespoon fish sauce 1/2 teaspoon salt "To prepare the sauce, warm the coconut milk in a small saucepan over medium hear. String occasionally, heat the milk until it reaches a gentle boil and tiny beads of oil glisten on the surface, about 5 minutes. Add the curry paste and stir occasionally until it dissolves into the coconut milk and releases its fragrance, about 3 minutes. Add the peanut butter, chicken stock, and sugar and cook gently until the sauce is smooth, about 5 minutes. Remove from the heat and season with tamarind, fish sauce, and salt. Taste and adjust for a pleasing balance of sweet, sour, and salty. Cool to room temperature." CUCUMBER PICKLES (not pictured): 1/2 cup white vinegar 1/2 cup water 1/2 cup sugar 1 teaspoon salt 6 small cucumbers or 1 large hothouse cucumber or Japanese cucumber 3 tablespoons coarsely chopped shallot or purple onion 1 teaspoon finely chopped fresh hot chili 1 tablespoon finely chopped dry-roasted peanuts A few fresh cilantro leaves "To prepare the pickle, combine the vinegar, water, sugar, and salt in a small saucepan over medium heat. Bring to a gentle boil, stirring to dissolve sugar and salt. Remove from the heat and cool to room temperature. Just before serving time, peel the cucumbers, slice them crosswise about 1/4 inch thick, and cut the slices in half. Combine the cucumber slices with the vinegar dressing, shallot, and chilies and divide between 2 serving bowls. Sprinkle each serving with peanuts and garnish with a few leaves of cilantro." Recipe from: Real Thai: The Best of Thailand's Regional Cooking

@lucius

Jun 10, 2024

🥥

poached cod in coconut milk with dill, lemon and chili oil

this goes so insanely hard. so simple, hella easy to make and just 😘 served over rice with streamed broccolini and carrots

@whet

May 10, 2024

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rice + egg + veggies

Loli and I invented this recipe ehehe Rice: prepare according to Sohla’s tips Egg: just egg Veggies: (today) “wax cabbage” and peas Secret sauce: it’s a secret, ask Loli yum yum

@irana

Feb 7, 2024

Top Recs from @irana

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lao gan ma fried rice !!!

I hadn’t planned to post this because I feel like I post only about food eheh, but Loli told me to do it anyways, so here is our chili oil + tofu fried rice !!! it was incredible yumyum

@irana

Mar 16, 2024

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red curry noodle soup🍜

tonight Loli and I outdid ourselves🎊 super super super good !!! soup base: - thai red curry paste - onions - grated garlic + ginger - lime juice - honey - cardamom and coriander then we added: - noodles - pak-choi - carrots - sesame seeds seaweed - PERFECTLY COOKED EGG🤩 10/10 delish !!!!!!

@irana

Feb 11, 2024

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hummus !!

2nd food rec of the day, but I somehow made the perfect bowl of hummus and I HAD TO share it ehehe look how beautiful, and it’s so easy to make !!! I LOVE HUMMUS !!!!! perfect lunch today: hummus, toasted bread, carrots, and sun-dried tomatoes <3

@irana

Feb 18, 2024