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You in th'wrong thread son
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Dec 15, 2013 09:35
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| # ¿ May 14, 2024 02:26 |
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I finely chop and pound some dried Chinese anchovies and dump in there, can't live without it.
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Dec 25, 2013 09:18
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Pickle it and then grill it 
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Jan 8, 2014 21:17
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This is why I love to go restaurant hunting alone. Nine times out of ten, if you have a group of people they won't go into a place like that and you miss out.
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Jan 8, 2014 22:14
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kinmik posted:It's kinda funny because the word ramen itself is derived from la mien, which is why it's always in katakana. Blew my mind when I found out for the first time, like, five months ago. la mian.  EVG posted:I have leftover rice sticks from making dalkgalbi. What can I use them in or eat them with for deliciousness? Last time they just sat in the fridge until they got slimy. You mean rice cake? Tteok? Buy some fish cake and make tteokbokki.
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Jan 28, 2014 21:22
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Maangchi has a very good recipe, it's pretty easy to cook. Fish cake are usually sold frozen in packs of nine, twelve or fifteen pieces in Asian supermarkets, it's very common to put in Chinese hotpot too.
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Jan 28, 2014 22:09
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Orgeat syrup derives its name from French "orge" for barley so the idea is by no means novel, moreso delicious.
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Jan 30, 2014 12:58
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I never make mine without sesame oil. Fits right in there.
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Jul 7, 2014 18:31
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TROIKA CURES GREEK posted:Is it really traditional to serve it with what looks like 2 cloves of raw garlic for a relatively small amount of meat? I love garlic but drat. Or is it pickled or something? Is good! Is good yummy yummy garlic. Is healthy! Make you health. Yum yum yum~
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Sep 24, 2015 20:26
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