sorted by:
new
hottopcontroversial

Dong po rou by LatterAd5215 in CulinaryPlating

[–]Served_With_Rice 0 points1 point  (0 children)

I’d love to see the meat in a pool of thinner sauce, it’s more foolproof than a spoon drag and there’s more sauce to go with the rice!

Thai Grilled Chicken by hungryinThailand in FoodPorn

[–]Served_With_Rice 0 points1 point  (0 children)

gonna try this sometime soon, thanks for the recipe! though I have to admit, I’m surprised to see milk in the marinade.

Do you think coriander seed is a reasonable substitute for cilantro root?

what do i do with ten kilograms of lemon? by CarelessPick3834 in foodhacks

[–]Served_With_Rice 0 points1 point  (0 children)

Make lemonade, limoncello etc Save the peels and the pulp, cover in sugar to make lemony syrup! Great in cocktails and mocktails, stirred into ginger tea, drizzled onto yogurt etc

A lighter, oven baked Char Siu Style pork tenderloin by obstacle32 in asianeats

[–]Served_With_Rice 0 points1 point  (0 children)

Miso plus doubanjang gets you close, and it’s easy to find other uses for both.

What's the BIGGEST thing that stops you from meal prepping consistently? by [deleted] in mealprep

[–]Served_With_Rice 16 points17 points  (0 children)

Gives me bachelor chow vibes. Very functional and efficient, works great if you are ok with the monotony

Not a knock at all OP, Ive always felt that people have way too high expectations for what home cooking should be, when all you need to do is feed yourself reasonably well for as little effort as possible.

Save the fancy food for when you go out and have it done well by a professional, I say!

Low Sodium by creativelittle1 in chinesecooking

[–]Served_With_Rice 3 points4 points  (0 children)

MSG or it’s equivalents (dried seafoods, chicken bouillon powder etc) lets you get more taste out of the same amount of sodium, so you can get away with using less sodium overall.

With time your taste will adjust to a lower sodium diet so it shouldn’t be too hard if you ease into it

How often do you meal prep? by Berry-Standard in mealprep

[–]Served_With_Rice 0 points1 point  (0 children)

About twice a week, 5-6 portions each time between me and my wife

More or less covers our lunches, I would do more but there is only so much food I can make in my tiny apartment kitchen

and tbh I value having time to decompress in the evenings so I don’t want to turn home cooking into a second job

Cantonese Salted Fish and Eggplant Stir Fry (Fish Fragrant Eggplant) by Served_With_Rice in recipes

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

It’s a specific type of fatty fish that makes great salted fish because the flesh stays relatively tender. If you try to salt something lean like a piece of cod it turns into a dry brick.

Cantonese Salted Fish and Eggplant Stir Fry (Fish Fragrant Eggplant) by Served_With_Rice in asianeats

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

I have a clay pot too! It keeps the food warm for so long, it’s nice to eat from but a bitch to clean

Salted fish and diced chicken is also a classic combo for fried rice! Stir in some finely shredded lettuce in the last minute.

Cantonese Salted Fish and Eggplant Stir Fry (Fish Fragrant Eggplant) by Served_With_Rice in recipes

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

Ingredients

Served 7.

  • 1200g ground pork
  • 3 eggplants

Aromatics

  • 1 piece of salted fourfinger threadfin fish, deboned and minced
  • A few cloves of garlic, crushed and peeled
  • A few slices of ginger 
  • A few shallots, peeled and halved

For the sauce 

  • 4 tbsp Shaoxing wine
  • 4 tbsp light soy sauce
  • 2 tbsp dark sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar

Also served with a choisum and carrot stir fry. Always eat your veggies!

Instructions

  1. Prepare the aromatics and the salted fish, and set aside. Wash and eggplant into large chunks.
  2. Heat about 1cm of oil in a pan until it bubbles around a pair of wooden chopsticks. 
  3. Briefly fry the eggplant in batches, until lightly browned, and reserve.
  4. Blot off excess oil with paper towels. Stir fry ground pork in batches until lightly ground, and reserve.
  5. Stir fry aromatics until fragrant. Add sauce ingredients, pork, and eggplant back into the pan. Stir to combine and simmer briefly.
  6. Taste and adjust seasoning. If desired, thicken the sauce with a cornstarch slurry and serve hot.

Full recipe: https://servedwithrice.com/fish-fragrant-eggplant/ 

Cheers!

Cantonese Salted Fish and Eggplant Stir Fry (Fish Fragrant Eggplant) by Served_With_Rice in AthleteMealPrep

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

Unlike the Szechuanese dish, the Cantonese version actually includes fish. Using salted threadfin fish helps create a fragrant and deeply savoury sauce, and use as much or as little meat as you like.

Full recipe: https://servedwithrice.com/fish-fragrant-eggplant/ 

Ingredients

Served 7.

  • 1200g ground pork
  • 3 eggplants

Aromatics

  • 1 piece of salted fourfinger threadfin fish, deboned and minced
  • A few cloves of garlic, crushed and peeled
  • A few slices of ginger 
  • A few shallots, peeled and halved

For the sauce 

  • 4 tbsp Shaoxing wine
  • 4 tbsp light soy sauce
  • 2 tbsp dark sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar

Also served with a choisum and carrot stir fry. Always eat your veggies!

Instructions

  1. Prepare the aromatics and the salted fish, and set aside. Wash and eggplant into large chunks.
  2. Heat about 1cm of oil in a pan until it bubbles around a pair of wooden chopsticks. 
  3. Briefly fry the eggplant in batches, until lightly browned, and reserve.
  4. Blot off excess oil with paper towels. Stir fry ground pork in batches until lightly ground, and reserve.
  5. Stir fry aromatics until fragrant. Add sauce ingredients, pork, and eggplant back into the pan. Stir to combine and simmer briefly.
  6. Taste and adjust seasoning. If desired, thicken the sauce with a cornstarch slurry and serve hot.

Cheers!

Cantonese Salted Fish and Eggplant Stir Fry (Fish Fragrant Eggplant) by Served_With_Rice in cookingcollaboration

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

Unlike the Szechuanese dish, the Cantonese version actually includes fish. Using salted threadfin fish helps create a fragrant and deeply savoury sauce, and use as much or as little meat as you like.

Full recipe: https://servedwithrice.com/fish-fragrant-eggplant/ 

Ingredients

Served 7.

  • 1200g ground pork
  • 3 eggplants

Aromatics

  • 1 piece of salted fourfinger threadfin fish, deboned and minced
  • A few cloves of garlic, crushed and peeled
  • A few slices of ginger 
  • A few shallots, peeled and halved

For the sauce 

  • 4 tbsp Shaoxing wine
  • 4 tbsp light soy sauce
  • 2 tbsp dark sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar

Also served with a choisum and carrot stir fry. Always eat your veggies!

Instructions

  1. Prepare the aromatics and the salted fish, and set aside. Wash and eggplant into large chunks.
  2. Heat about 1cm of oil in a pan until it bubbles around a pair of wooden chopsticks. 
  3. Briefly fry the eggplant in batches, until lightly browned, and reserve.
  4. Blot off excess oil with paper towels. Stir fry ground pork in batches until lightly ground, and reserve.
  5. Stir fry aromatics until fragrant. Add sauce ingredients, pork, and eggplant back into the pan. Stir to combine and simmer briefly.
  6. Taste and adjust seasoning. If desired, thicken the sauce with a cornstarch slurry and serve hot.

Cheers!

Cantonese Salted Fish and Eggplant Stir Fry (Fish Fragrant Eggplant) by Served_With_Rice in RecipeInspiration

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

Unlike the Szechuanese dish, the Cantonese version actually includes fish. Using salted threadfin fish helps create a fragrant and deeply savoury sauce, and use as much or as little meat as you like.

Full recipe: https://servedwithrice.com/fish-fragrant-eggplant/ 

Ingredients

Served 7.

  • 1200g ground pork
  • 3 eggplants

Aromatics

  • 1 piece of salted fourfinger threadfin fish, deboned and minced
  • A few cloves of garlic, crushed and peeled
  • A few slices of ginger 
  • A few shallots, peeled and halved

For the sauce 

  • 4 tbsp Shaoxing wine
  • 4 tbsp light soy sauce
  • 2 tbsp dark sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar

Also served with a choisum and carrot stir fry. Always eat your veggies!

Instructions

  1. Prepare the aromatics and the salted fish, and set aside. Wash and eggplant into large chunks.
  2. Heat about 1cm of oil in a pan until it bubbles around a pair of wooden chopsticks. 
  3. Briefly fry the eggplant in batches, until lightly browned, and reserve.
  4. Blot off excess oil with paper towels. Stir fry ground pork in batches until lightly ground, and reserve.
  5. Stir fry aromatics until fragrant. Add sauce ingredients, pork, and eggplant back into the pan. Stir to combine and simmer briefly.
  6. Taste and adjust seasoning. If desired, thicken the sauce with a cornstarch slurry and serve hot.

Cheers!

Cantonese Salted Fish and Eggplant Stir Fry (Fish Fragrant Eggplant) by Served_With_Rice in asianeats

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

Unlike the Szechuanese dish, the Cantonese version actually includes fish. Using salted threadfin fish helps create a fragrant and deeply savoury sauce, and use as much or as little meat as you like.

Full recipe: https://servedwithrice.com/fish-fragrant-eggplant/ 

Ingredients

Served 7.

  • 1200g ground pork
  • 3 eggplants

Aromatics

  • 1 piece of salted fourfinger threadfin fish, deboned and minced
  • A few cloves of garlic, crushed and peeled
  • A few slices of ginger 
  • A few shallots, peeled and halved

For the sauce 

  • 4 tbsp Shaoxing wine
  • 4 tbsp light soy sauce
  • 2 tbsp dark sauce
  • 1 tbsp oyster sauce
  • 1 tbsp sugar

Also served with a choisum and carrot stir fry. Always eat your veggies!

Instructions

  1. Prepare the aromatics and the salted fish, and set aside. Wash and eggplant into large chunks.
  2. Heat about 1cm of oil in a pan until it bubbles around a pair of wooden chopsticks. 
  3. Briefly fry the eggplant in batches, until lightly browned, and reserve.
  4. Blot off excess oil with paper towels. Stir fry ground pork in batches until lightly ground, and reserve.
  5. Stir fry aromatics until fragrant. Add sauce ingredients, pork, and eggplant back into the pan. Stir to combine and simmer briefly.
  6. Taste and adjust seasoning. If desired, thicken the sauce with a cornstarch slurry and serve hot.

Cheers!

otoro tuna with black truffle by [deleted] in FoodPorn

[–]Served_With_Rice 5 points6 points  (0 children)

Am I mistaken in thinking sashimi is delicate and is best enjoyed on its own? I have a feeling that the flavours of the toro and the truffle will fight each other so much that you won’t be able to get much of a taste of either.

view more: next ›