Wandering Adventure Party

This is a vegan version of Gua Bao (bao buns) with marinated fried tofu and mushrooms as the main fillings.

Basically the title. I want to learn more about some ingredients or food items that you use frequently in your cooking and that aren’t super common where you live.

Example: Roasted sesame oil. Didn’t know there was such a thing until a year ago, and I never want to miss it again.

Sure! I used this recipe and followed it pretty much exactly, because I never made this before. I also prepared some stir-fried soy/vegetables on the side to make it more saucy, and it fits pretty well.

Finally a chance to post this gem: https://www.youtube.com/watch?v=obMviWQTTtY

Curry paste, coconut milk, kaffir lime leaves, and fish sauce (add near the end) are the most important things. Cock brand curry paste is the best I can get where I live and works very well (red/green, or yellow if you want it milder). For the fish sauce, the brand is less important, but Squid brand is good. I also think the rice is pretty important, so try to get decent Jasmine rice (store-bought works fine).

Half of the reason is that Carbonara is not a traditional recipe, like it’s often purported to be. It was created in the 1950s with ingredients that were originally part of American rations and were replaced by the ones we know today during the period of economic growth post-WW2. The other half is the fact that even Michelin star chefs use cream in their recipes, which I guess is also in reference to how early Carbonara recipes looked like.

Maybe not very uncommon but very underrated!

What type of stove do you have/use for the yosukata wok?

Oh, I love Gochujang. Goes very well with the sesame oil, too!

How long can you keep your kimchi in the fridge? Care to share the recipe? I’ve tried to make kimchi a few times, but I never get the mixture quite right, so mine doesn’t last very long (about 2-3 weeks).

Awesome, thank you!

Star anise, cardamom, cinnamon, and cloves are also great additions for rice, both as a side dish or as part of other dishes (e.g., biryani).

Not sure how healthy this was lol. The buns are just flour and water, but the tofu is deep-fried (replacing the pork belly from the original version).

Thanks, I’m also pretty happy with how they turned out!

Following in case someone has recommendations for a carbon-steel wok that can be used on a glass stove and isn’t complete garbage.

Edit: I currently use a stainless-steel wok from WMF, which works well enough but has room for improvement.

So this obscure research paper gives the density of onion at 0.86kg/l, while this online calculator has it at 0.55kg/l for cubed (!) onion. The latter is probably the better guide if you slice them. So for 10l, I would probably buy something like 6-8kg, see what fits in the pot and use the rest for something else.

Also a big sumac fan. And zaatar, which contains lots.

I hope you’re fencing that shit in, because every time I tried to grow mint, it took over the entire pot and the ones next to it.