No photo today as I was too hungry to take one, but I’ve been experimenting with Fermented Soybean Paste/Yellow Bean Paste and am happy to report it’s incredible
I’ve been frying up chicken and green pepper with around a tablespoon of the paste, Sichuan pepper and a good handful of dried chillies, then stirring in spring onion, garlic and ginger until fragrant. Finish with a splash of dark soy, a good heap of sugar, salt to taste and a tablespoon of Lao Gan Ma and you get this richly savoury, slightly funky, sticky-sweet bowl of joy that I can’t get enough of
My third is the latest one and that fixed a few mistakes I had before (and made another whole new mistake with that one) but I keep learning and improving. My goal for now is to get a proper loaf out of this, as it’s currently smaller then what I want and after that move on to whole-wheat bread and eventually some multi-grain sorts.
Along with this stuff I’ve also been working on finding (and properly writing down) recipes to make things I’m used to from the Netherlands which just aren’t sold here. So even the recipes I do find all presume you have access to things I don’t have access to at all and I gotta work from there to make things work.
Was very tasty, also that plant is getting huge and is becoming a nuisance in my kitchen but if I move it I’ll forget to water it and it will die and I like that plant so in the kitchen it will stay
I’d also love to use a wider range of veg than spring onion, pepper and/or celery but the shop on my way home from work is shit - on a good day there might be a very sad and wilted pak choi but that’s about as adventurous as they get lol
I am way late to this thread. Obviously this is not from today, a little bit ago I decided I wanted to make Garlic Parmesian Chicken so I found a good recipe online. It’s really delicious to eat with spaghetti and Alfredo sauce. I’ve made it two times since.
I bought a new pan! Trying out stainless steel because I want to experience the delights of fond and happy to report that it’s incredible
I still need to learn it’s quirks I think - it seems to get vastly hotter than my previous pan so I definitely need to adjust my temps or cooking times but absolutely worth the effort to learn for the flavour
Reporting back already - what the fuck how is it so easy to clean?
Was a little worried that all of the beautiful charred bits and delicious mess would be a nightmare to remove but soaked for maybe 1-2 minutes and it just came off, barely had to scrub at all
If anyone else is cooking with stainless should I expect this to last or will it become more difficult as the pan gets a little scratched over time?
I forgot photos! Sorry for not being more imaginative with my plating, and please forgive the very cheap landlord special oven that clearly does not fit the space it’s in lol
