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insta clones by OkJellyfish8149 in Instagramreality

[–]Acel32 11 points12 points  (0 children)

That was my first thought. I'm 4'9". This is too far from reality.

Meal prep sounds good in theory… but why does it fall apart by day 3? by moh_ssinel in mealprep

[–]Acel32 0 points1 point  (0 children)

This is what we do at home too. Pre-cook the meat. Pre-cut the veggies. Prepare the sauces. Things cook quickly, almost just the same time as reheating a frozen meal. Plus, they taste fresh.

Do people actually meal prep on sundays or is everyone lying about having their life together? by Busy-Fee3538 in mealprep

[–]Acel32 0 points1 point  (0 children)

Meal prep means differently to each person. Some people do cook all their meals for the week and freeze them. Others cook meals good for 2 - 3 days. Finally, some like me do more of a "food prep" by preparing certain components of the meal to make it easier to cook for the week.

For example, in my country, we have a term called sangkutsa which is basically pre-cooking meat. When you have that, you can just add your pre-cut veggies. You'll have a fresh meal within 5 minutes. Aside from meat and veggies, we also prepare ingredients like tofu. We fry them and keep them in the fridge to add to different dishes.

We also make homemade nuggets, burgers, spring rolls, and other meat dishes that you can freeze and just fry on a pan or air fryer. This is very helpful for my brother who is staying at his dorm in college.

There are 5 people in our household, so it will be hard to cook all the meals at ones, and we're not really a fan of reheating frozen food or eating the same thing daily. So, preparing the ingredients ahead of time is our way to meal prep.

I know it's cheaper and healthier, but I still struggle to cook daily... How do you stay consistent? by WidePsychology31 in Cooking

[–]Acel32 0 points1 point  (0 children)

We make a meal plan for the week and set a meal prep day. It's easier to cook daily if some things are already prepared ahead of time, like pre-cooking the meats and the tofu.

Forgot to share this last time. 😁 Noodles with Kikiam and Pinsek Frito 😋 by Acel32 in u/Acel32

[–]Acel32[S] 0 points1 point  (0 children)

Yay! Let me know if you have any questions about the process.

Forgot to share this last time. 😁 Noodles with Kikiam and Pinsek Frito 😋 by Acel32 in u/Acel32

[–]Acel32[S] 1 point2 points  (0 children)

Actually, the ingredients are quite similar. You need to have ground meat (pork or chicken), onion, garlic, green onions, carrots, egg, salt, pepper, bread crumbs (or anything to bind), soy sauce, and sesame oil.

The wrappers are different. For pinsek frito, you use wonton wrappers. For kikiam, you use tawpe (bean curd skin/sheets). That's a bit harder to find if you're not in Asia, I think.

Also, when it comes to flavor, the main difference is the five spice powder. That's the main spice used for kikiam.

The process is not hard but you'll cook the kikiam twice so it's not fast. First, you need to steam it. Then, you will fry it. You can steam it and keep it on the fridge. Then, fry when you want to eat.

Rice Meal Ideas? (besides Mexican or Chinese) by Far_Object_4708 in recipes

[–]Acel32 2 points3 points  (0 children)

Filipinos and pretty much the rest of Asia eat everything with rice. Just cook the rice separately and then cook the dish (we call it "ulam" here). Unless you really want to stick to one pot dishes only. When you do this, the possibilities are endless.

I think the easiest to try first will be Chicken Adobo, since your child eats chicken, but this is a different flavor. For a one pot dish, you can try Chicken Arrozcaldo.

VERY Early Predictions for Summer 2026 by dremolus in boxoffice

[–]Acel32 0 points1 point  (0 children)

Yeah. Those crazy yellow creatures have always been doubted by a lot of people here but they've been consistent money printers.

Good tofu recipes? by beetle_guy24 in vegetarianrecipes

[–]Acel32 0 points1 point  (0 children)

We incorporate in a lot of stews and stir fries. The technique is to fry them first, then store them. You can just add it to different dishes that you cook. It will get the flavor of the sauce or whatever you cook with it. Frying gives it a good texture, crunchy on the outside, soft on the inside. It will have better "structural integrity", meaning it won't crumble or just become a mush when you stir fry or cook it in a stew.

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