What’s your favorite kind of Asian food? Dumplings has to be top three?
Quick shoutout on this amazing Friday to @vanessasdumplinghouse for hooking up the cheapest to best tasting lunch I’ve had in a long time 👊
The dumplings were perfectly pan fried so it had that golden brownish crispy color on a couple of the sides, while one side was always more doughy 😋 not to mention the fabulous flavor of spiced meat as you dip it in soy and or oyster/duck sauce, whatever floats your dumpling #moresauce#dumplingheaven#dumplingduke#catchmejaunting
J’adore la cuisine vietnamienne ! À côté du travail de Michel il y a ce petit restaurant vietnamien que j’ai découvert today en passant devant. Je ne vous dis pas quelle fut ma surprise lorsque le serveur nous a demandé si on avait une carte de fidélité et de voir @reynaertmichel sortir la sienne avec 3 tampons !!! Genre il connaît les bons plans et il me dit rien 🙈🙈🙈😂😂 #bobun#vietnamfood#asianfood#paris#restoparis
Let's eat together No.10 😁✅
Rice+Stir fried zucchini with eggs+Chicken Green Curry
Hi! I'm back again after the time which I called it "The season of group project storms" LOL
This stir fried zucchini with eggs is a very popular dish in Thailand, because it is good for health and easy to cook, almost every food stalls in my school have this food at their stalls. (But the most delicious one is my grandma's) 😂😂
Another food in my dish is Green Curry (We called it แกงเขียวหวาน Gaeng Kiew Wan) >> Literally translated as "Sweet green soup"
Yes, it is sweet, but it also tastes a little (very little) spicy, sometimes we eat green curry with rice noodles called Kanom Chin. #thaifood#asianfood#asianvibes
Seared salmon on rice, doused with scallion-ginger oil sauce, rice vinegar, toasted sesame seeds, and more scallions. A super easy weeknight dinner especially if you made the scallion-ginger sauce ahead of time!
Scallion-ginger oil sauce: Heat about 1 cup of neutral oil in a small saucepan. In a large heat-proof sturdy glass bowl, add in some minced ginger, a few stalks of sliced scallion, along with a tsp. fish sauce / soy sauce or more to taste, and a scant amount of ground Szechuan peppercorn or white pepper. You want some headspace so the hot oil doesn’t bubble over. When oil is shimmering and slightly smoking, carefully pour the hot oil over the scallion-ginger mixture. Things should sizzle + bubble dramatically, so use a bowl that is bigger than you think you need. Stir gently and mix well. Use right away or let cool to room temp, cover and refrigerate. You’ll have a lot of sauce left over--try to use it up in about 2-3 weeks.
Salmon: Cut 1 lb. of salmon into ½ inch slices. You should have about 6-8 pieces. In a hot cast iron pan (or nonstick pan), add some neutral oil and sear the salmon slices (in batches if necessary as you don’t want to crowd the pan), about 2-3 min on one side, flip and cook for about 30 sec-1 min on the other side. Salmon is sliced à la @thedaleyplate--a genius way to quickly and evenly cook the usually thick fillet. Also maximizes the seared surface area for more flavor!
To serve: Place salmon over hot rice, spoon on scallion-ginger oil sauce + rice vinegar, scatter on more scallion + toasted sesame seeds. Salt + pepper to taste. Serve with more scallion sauce + rice vinegar at the table.