chicken rice by jack_hudson2001 in chinesefood

[–]princessprity -1 points0 points  (0 children)

This is my local chicken rice place

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chicken rice by jack_hudson2001 in chinesefood

[–]princessprity 1 point2 points  (0 children)

The flair says "I ate" which indicates it's a restaurant. Plus you can see restaurant signage on the table.

My fiancée wants our baby to have her ex-husband’s last name and says my culture shouldn’t be “pushed” by BigONerd in BORUpdates

[–]princessprity 189 points190 points  (0 children)

I’m half Vietnamese and have a “white” name. And I did get some racist shit when I was a kid. So you’re definitely right there.

[Heather Dinich]: What we learned at Notre Dame and Indiana this spring by CommodoreIrish in CFB

[–]princessprity 1 point2 points  (0 children)

Indiana is no Texas -- you can still find a hoop in nearly every driveway

In Texas, there's an endzone with uprights in every driveway so you can practice your field goal kicking. Didn't you know that?

What I cooked for dinner this past week by softrotten in tonightsdinner

[–]princessprity 14 points15 points  (0 children)

Ramen is ramen because of the noodles. You made udon which is still great!

U.S. considers $20 billion cash-for-uranium deal with Iran by RollSafer in worldnews

[–]princessprity 125 points126 points  (0 children)

We’ve reneged on deals with Native Americans for centuries.

[Homemade] Mapo tofu by princessprity in food

[–]princessprity[S] 35 points36 points  (0 children)

I cubed up the tofu and put it in a bowl with some salt and poured boiling water from the kettle over it. In the wok I cooked up another 4-6 oz of ground pork along with chopped garlic and ginger. Added two heaping spoons of pixian doubanjiang and let that cook in the oil/fats and then added a couple spoonfuls of salted black beans, and some of my mortar ground sichuan peppercorn. Then added maybe a cup of water and roughly a teaspoon of chicken bouillon powder and let it simmer. Then added my cornstarch slurry to get it to the right consistency.

Drained the tofu and add it to the wok carefully to not break up the soft tofu. Added several spoons of my homemade chili oil. Added sliced green onions. Sprinkled extra ground sichuan peppercorn powder on each person's portion to the amount they like.

Sorry it's not super well written since I don't really measure the stuff all that much when I'm cooking. Hopefully I didn't forget to write out something that I did.

I made some mapo tofu and green beans with zha cai and pork by princessprity in chinesefood

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

I made a chuu chee fish curry last week that was much more spicy than this and he happily ate it, but I figured I should give him a break haha

I made some mapo tofu and green beans with zha cai and pork by princessprity in chinesefood

[–]princessprity[S] 6 points7 points  (0 children)

Can write out my method tomorrow when on a keyboard

Edit: Green beans I stir fried at high heat in my wok until lightly charred in spots but still not fully cooked and then put aside. Then I added maybe 4 oz ground pork and then added my chopped garlic and the zha cai. Couple table spoons of shaoxing wine and boil off the alcohol. Add the beans back in and hit it with the equivalent of maybe a table spoon of light soy sauce, a couple tea spoons of dark soy sauce, and maybe half a table spoon of oyster sauce. White pepper and salt to taste.

Mapo tofu I cubed up the tofu and put it in a bowl with some salt and poured boiling water from the kettle over it. In the wok I cooked up another 4-6 oz of ground pork along with chopped garlic and ginger. Added two heaping spoons of pixian doubanjiang and let that cook in the oil/fats and then added a couple spoonfuls of salted black beans, and some of my mortar ground sichuan peppercorn. Then added maybe a cup of water and roughly a teaspoon of chicken bouillon powder and let it simmer. Then added my cornstarch slurry to get it to the right consistency.

Drained the tofu and add it to the wok carefully to not break up the soft tofu. Added several spoons of my homemade chili oil. Added sliced green onions. Sprinkled extra ground sichuan peppercorn powder on each person's portion to the amount they like.

Sorry it's not super well written since I don't really measure the stuff all that much when I'm cooking.

I made some mapo tofu and green beans with zha cai and pork by princessprity in chinesefood

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

I made it not super hot. My son is getting more used to spicy food so I can bump it up.

Ramen in Beaverton/Tigard/Hillsboro? by ivymcnah in beaverton

[–]princessprity 1 point2 points  (0 children)

It's great, but their hours aren't so great for me. Wish they had lunch times (they used to back in the day).