食譜交流

🌶️ Vegan Sambal Hae Bee 🥣 Ingredients Dried Shiitake Mushrooms 50g Dried Seaweed 5g Dried Chilies 80g Fresh Red Chilies 100g Bird's Eye Chilies 20g Lemongrass 2 stalks Galangal 20g Ginger 15g Vegan Belacan 15g Tamarind Paste 15g Coconut Sugar 35g Salt 5g Cooking Oil 150ml 👩🍳 Steps 1️⃣ Soak dried shiitake mushrooms until soft, squeeze out excess water, and chop finely or pulse in a food processor. Avoid turning it into a paste; retaining some texture will make it closer to the original 'hae bee' (dried shrimp) texture. 2️⃣ Soak dried chilies until soft, drain, and blend with fresh red chilies, bird's eye chilies, lemongrass, galangal, and ginger to form a fine chili paste. 3️⃣ Heat cooking oil in a pot over medium-low heat. Stir-fry the chili paste for about 10–15 minutes, stirring occasionally, until the moisture reduces, the color deepens, and oil starts to separate. 4️⃣ Add the vegan belacan and continue to stir-fry over low heat for about 2–3 minutes until the aroma is fully released. 5️⃣ Add the chopped shiitake mushrooms and stir-fry over low heat for about 10 minutes, slowly drying out the moisture from the mushrooms. It should start to become crumbly. 6️⃣ Add the cut dried seaweed, tamarind paste, coconut sugar, and salt. Stir well to combine. Be careful not to add too much seaweed, as its flavor might overpower the chili aroma. 7️⃣ Continue to stir-fry over low heat for about 10–15 minutes until the chili paste reaches a dry, fragrant, and crumbly consistency, and the oil re-separates. Then, turn off the heat.

Warm beef noodle soup made with frozen beef I was too lazy to type, so I took a picture of a recipe I wrote down before (it has math symbols), just follow it. The broth is important for beef noodle soup, it affects the taste. It's not actually like warm beef, the broth is even more delicious. I didn't used to drink this kind of broth, but I drank every last drop of the broth made with this method.

Ingredients: Mung beans, Job's tears, sugar Instructions: 1. Wash mung beans and Job's tears, then soak them in water (Many online tutorials suggest freezing overnight, but I've found it doesn't make a significant difference. I just soak them in water for over 6 hours). 2. Put the soaked mung beans and Job's tears into a pot and fill with water up to 80% capacity. 3. Place the pot in a rice cooker, add 2 cups of water to the outer pot. After it finishes cooking, don't open the lid and let it steam for 30 minutes for a softer texture. 4. Check if the mung beans and Job's tears are tender (You'll know by scooping a few with a spoon and crushing them). If not soft enough, add another cup of water to the outer pot and repeat step 3 until they reach your desired tenderness. 5. Add sugar while hot, adjusting to your taste. Brown sugar and dark brown sugar are not recommended; granulated white sugar, regular sugar, or rock sugar are all fine. Let it cool, then refrigerate. I soak them for over 6 hours to help them break down better, which is my habit when making red bean paste or mung bean paste. Actually, for mung bean soup, just having them bloom is enough. You can also cook the mung beans and Job's tears separately; I just find this way more convenient. I personally use a ratio of 2 parts mung beans to 1 part Job's tears, but feel free to adjust as you like.

Chickpeas Cooked in a Rice Cooker 【Ingredients】 Dried chickpeas Cold water 【Steps】 1️⃣ Rinse the dried chickpeas thoroughly, then soak them in plenty of cold water for at least 8 hours, preferably 24 hours. The beans will swell to about twice their original size. 2️⃣ It's best to change the water 2 to 3 times during soaking to effectively remove the beans' astringency and gas-producing substances. 3️⃣ In summer, the temperature is high, and prolonged soaking can easily cause sourness or spoilage, so be sure to soak them in the refrigerator. 4️⃣ Drain the soaked beans and put them into the rice cooker. Add water until it covers the beans by about two finger joints. Chickpeas are tolerant of cooking, so adding a little more water is fine. 5️⃣ Press the rice cooker's "Beans" or "Mixed Grains" button. This mode has sufficient pressure and time to ensure the beans are soft and not hard in the center. 6️⃣ If there's no special mode, you can use the "Cook" button. If they are not soft enough after cooking, press the cook button again, or let them steam for an extra 10 to 15 minutes after cooking. 【Creative Ways to Eat】 1️⃣ Eat directly: Sprinkle with black pepper, chili powder, and cumin for a healthy snack. 2️⃣ As a main dish: Cook with rice, brown rice, etc., to make mixed grain rice, which is nutritious and filling. 3️⃣ In cooking: After thawing, use them in salads, blend into hummus, or make baked chickpeas with tomato sauce – all super convenient. 【Tips】 1️⃣ Soaking is key: Make sure to give it enough time, and always put it in the refrigerator during summer.

I often check back to see if anything new has been added. Thanks everyone for sharing!

Fried rice made with leftover rice, spread on the bottom Simply stir-fried broccoli, blanched Chicken breast, too lazy so used store-bought Perfect meal, protein++++

Ingredients: Pork tenderloin (pig's hind leg shank), dried shiitake mushrooms, shredded bamboo shoots, eggs, garlic, white pepper powder, sugar, salt, soy sauce, rice wine, sesame oil, black vinegar, tapioca starch Instructions: 1. Slice the pork tenderloin into strips, marinate with white pepper powder, rice wine, and soy sauce (the longer it marinates, the richer the flavor). Wash and soak the dried shiitake mushrooms. 2. Shred the soaked shiitake mushrooms, mince the garlic coarsely, and blanch the shredded bamboo shoots to remove bitterness. 3. In a separate deep pot, bring the broth to a boil, then reduce to low heat. In a separate pan, sauté the minced garlic over low heat until golden brown and crispy, then add it along with the mushroom soaking water to the broth and simmer. 4. Turn to medium heat, use the residual oil in the pan to sauté the shiitake mushrooms until fragrant, then add the shredded bamboo shoots and stir-fry together. Pour into the broth pot, removing the crispy garlic bits before pouring. Keep the broth at a gentle simmer. 5. Add tapioca starch to the meat strips in small amounts multiple times until a thick, sticky paste forms on the surface of the meat. Let it sit for a few minutes. 6. Bring a pot of water to a rolling boil, then add the meat strips and turn off the heat. Use chopsticks to separate the meat strips, allowing the residual heat to cook them. 7. Season the broth with sugar, salt, and soy sauce, then thicken it with starch slurry. 8. After thickening, stir in the beaten eggs, add the cooked meat strips, and just before serving, add black vinegar and a little sesame oil. If you're worried about the meat not being cooked through, you can continue to simmer it in the soup after adding it. You can also substitute fish for the pork.

"Thai" Flavorful Shrimp Glass Noodle Salad • A sugar-conscious choice, deliciousness undiminished! Ingredients: 8-10 fresh shrimp, 1 pack pure mung bean vermicelli (approx. 40-50g), 6 cherry tomatoes, half a cucumber, a little cilantro (chopped) Seasoning: 2 tbsp Thai sweet chili sauce, 1 tsp fish sauce, 1 tbsp lemon juice, 1 tsp minced garlic, a pinch of chili flakes, 0.5 tsp honey Steps: 1️⃣ Blanch: Briefly boil the vermicelli and shrimp separately. Drain them and rinse under ice water to cool, then drain again. Remove the shells and devein the shrimp. 2️⃣ Make Sauce: Mix the Thai sweet chili sauce, fish sauce, lemon juice, minced garlic, chili flakes, and honey to create the dressing. 3️⃣ Combine: Halve the cherry tomatoes, shred the cucumber, and place them with the vermicelli, shrimp, and cilantro in a large bowl. Pour the dressing over and toss well. Fresh shrimp are a low-fat, high-protein seafood that helps fight inflammation and strengthen the immune system. Using pure mung bean vermicelli, which has a lower glycemic index (GI), prevents blood sugar spikes. Compared to traditional Thai vermicelli salads, the overall calories are reduced by approximately 30%-40%.

Most tomato and egg stir-fries use a lot of ketchup, but I prefer it with a tomato flavor but not too much ketchup. Ingredients: Tomatoes Eggs Ketchup Adjust the ratio to your liking. The cooking method is the key. I repeatedly cover and stir-fry. This brings out the tomato juice, and the tomatoes don't get too mushy, making it look delicious and taste better than cafeteria versions. No matter who makes it or how it's cooked, it's better than cafeteria food because cafeteria tomato and egg stir-fry is basically ketchup stir-fry. I just have high standards for food.