How lovely! I totally resonate with your cooking style. (for cooking, recipes are the inspiration ~ baking requires a more scientific approach)
the photos look and your descriptions sound so tempting and tasty.
But the best bit is your writing about it, Lani! Just delightful!!
Have you considered writing a cookbook?
I've got a couple of cookbooks by Sally Butcher (the name, I know!) She does mainly middle eastern/ Iranian recipes. But her books are not just for cooking. They're such fun to read! I have a feeling yours would be too... 🌶️🌽🥦🥒🧅🧄
Aw, thanks, Veronika. Sorry for the late reply. I SWEAR Substack is messing with me 🤣 as I've missed a few too many comments -- or I'm slowly losing it. Could be both. You're so funny. Sally Butcher. Heh, heh. I have heard of cookbooks like read like regular books, that would so-be-me. xo
that is her name, I swear! 😅 I didn't make this up.
I have two of her books "Persepolis" and "Salmagundi" great recipes and stories in them. I can recommend both! I can totally see you writing 'Asian versions' of these.
Budget Bytes is great! I’ve been a subscriber for a little while, and whenever I go onto the site, there is always something that I save to try later. At the moment, I’m big into making soups, although as it’s now super hot and humid in HK, so I’m going to try gazpacho!
Nice! Yes, I noticed when I visited BB this time around, Beth's photo is no longer on the homepage. It's a team effort now. I guess someone got popular! Soups and stews are the best. Enjoy! xo
I am always interested in what other people are eating and I read cookbooks recreationally. I am in awe of the way you eat and cook, especially being vegan - I often watch those speeded up food vids with rapid chopping and sizzling noises but when it comes time to try myself it's not nearly so simple or the end result is not as epic as I'd hoped. I buy 'homemade' kimchi in our local Korean store and have been meaning to try their pancake mix, which I understand makes a superior Pajeon, which I AM obsessed with. I could eat them every day! This is the recipe I use till then (and have adapted many ways since you can literally use any veg that you have) Hoping there is no paywall for NYT but try to view if you like: https://cooking.nytimes.com/recipes/1020550-vegetable-pajeon-korean-scallion-pancakes-with-vegetables
My own cooking style - since you ask, lol - is that I follow the recipe exactly as described the first time and definitely make notes, yes, I write in cookbooks - so as to remember what might have worked better for the next time. I cannot stand going to a lot of work (read:any work) and it doesn't turn out. I go on intuition for a few things but mostly, I am too afeared of failure to cut loose completely. So thought provoking this was and loving your photos too!! Intrigued by your Ramen wisdom, will for sure be checking out some of these sources!
I love that you write in cookbooks and read them recreationally. Making notes is SMART. It's too bad I'm not that smart. 😅 NYT's is paywalled (I tried), but I will look up a veganized recipe. Someone's done it, I'd be willing to put money on it, as the vegan community is quite creative.
Yeah, the problem with never measuring is there are plenty of fails. Or when things don't qqquite turn out right. It's okay because my husband is the 'garbage disposal' and will assuage my ego. 🙃
I think I need more time savour these recipe ideas.
My mother is also a lifelong cook without using measurements. And this is how we learned her: as part of helping her was to watch her how to make a particular dish while she explained certain things. So that is how I've cooking whatever recipes I've used/adopted from her. I also tend to invent recipes without set defined amounts --just approx. and knowing how the end result will be. I thank my mother for her healthy Chinese cooking for her family's health and giving us that knowledge if we want to use it --instead of tv dinner, chips, pop all the time. I actually have not used instant ramen noodles in 4 decades. Instead for Chinese noodles I buy steamed fresh noodles that one finds in coolers at grocery stores. And also dry noodles for boiling too for other days.
Ahhh, a true noodle snob. 😅 Good for you. When we went to Chinatown, Mom bought fresh rice noodles. The only ones here are udon or egg noodles, the latter I'm not going to eat as a vegan. I love ramen. If I could I'd get it fresh. I know the difference having been raised in Hawaii. Even McDonalds on the islands served fresh saimin noodles -- and if I'm honest, better rice than I've had in some restaurants in SE Asia.
Noodles, always noodles - stir-fried noodles, pan-fried noodles, noodle soup, cold noodles, ... the list goes on, not to mention there are endless variations on each form.
On all my social media accounts, the posting about food always gets the most likes. Go figure! :)
Food will forever be selling ❤️ https://www.makepurethyheart.com
Heyyy, thanks for your link. I am always on the lookout for new recipes to try. ❤️
Thank you for writing this. I'm hungry now!
Hahaha. You're welcome. Thanks for stopping by. ❤️
How lovely! I totally resonate with your cooking style. (for cooking, recipes are the inspiration ~ baking requires a more scientific approach)
the photos look and your descriptions sound so tempting and tasty.
But the best bit is your writing about it, Lani! Just delightful!!
Have you considered writing a cookbook?
I've got a couple of cookbooks by Sally Butcher (the name, I know!) She does mainly middle eastern/ Iranian recipes. But her books are not just for cooking. They're such fun to read! I have a feeling yours would be too... 🌶️🌽🥦🥒🧅🧄
Aw, thanks, Veronika. Sorry for the late reply. I SWEAR Substack is messing with me 🤣 as I've missed a few too many comments -- or I'm slowly losing it. Could be both. You're so funny. Sally Butcher. Heh, heh. I have heard of cookbooks like read like regular books, that would so-be-me. xo
that is her name, I swear! 😅 I didn't make this up.
I have two of her books "Persepolis" and "Salmagundi" great recipes and stories in them. I can recommend both! I can totally see you writing 'Asian versions' of these.
Budget Bytes is great! I’ve been a subscriber for a little while, and whenever I go onto the site, there is always something that I save to try later. At the moment, I’m big into making soups, although as it’s now super hot and humid in HK, so I’m going to try gazpacho!
Nice! Yes, I noticed when I visited BB this time around, Beth's photo is no longer on the homepage. It's a team effort now. I guess someone got popular! Soups and stews are the best. Enjoy! xo
I am always interested in what other people are eating and I read cookbooks recreationally. I am in awe of the way you eat and cook, especially being vegan - I often watch those speeded up food vids with rapid chopping and sizzling noises but when it comes time to try myself it's not nearly so simple or the end result is not as epic as I'd hoped. I buy 'homemade' kimchi in our local Korean store and have been meaning to try their pancake mix, which I understand makes a superior Pajeon, which I AM obsessed with. I could eat them every day! This is the recipe I use till then (and have adapted many ways since you can literally use any veg that you have) Hoping there is no paywall for NYT but try to view if you like: https://cooking.nytimes.com/recipes/1020550-vegetable-pajeon-korean-scallion-pancakes-with-vegetables
My own cooking style - since you ask, lol - is that I follow the recipe exactly as described the first time and definitely make notes, yes, I write in cookbooks - so as to remember what might have worked better for the next time. I cannot stand going to a lot of work (read:any work) and it doesn't turn out. I go on intuition for a few things but mostly, I am too afeared of failure to cut loose completely. So thought provoking this was and loving your photos too!! Intrigued by your Ramen wisdom, will for sure be checking out some of these sources!
I love that you write in cookbooks and read them recreationally. Making notes is SMART. It's too bad I'm not that smart. 😅 NYT's is paywalled (I tried), but I will look up a veganized recipe. Someone's done it, I'd be willing to put money on it, as the vegan community is quite creative.
Yeah, the problem with never measuring is there are plenty of fails. Or when things don't qqquite turn out right. It's okay because my husband is the 'garbage disposal' and will assuage my ego. 🙃
my dedication to mother's gift: https://cyclewriteblog.wordpress.com/2015/11/22/judge-not-the-poor-eating-healthy/
Commented. Somehow missed that one!
I think I need more time savour these recipe ideas.
My mother is also a lifelong cook without using measurements. And this is how we learned her: as part of helping her was to watch her how to make a particular dish while she explained certain things. So that is how I've cooking whatever recipes I've used/adopted from her. I also tend to invent recipes without set defined amounts --just approx. and knowing how the end result will be. I thank my mother for her healthy Chinese cooking for her family's health and giving us that knowledge if we want to use it --instead of tv dinner, chips, pop all the time. I actually have not used instant ramen noodles in 4 decades. Instead for Chinese noodles I buy steamed fresh noodles that one finds in coolers at grocery stores. And also dry noodles for boiling too for other days.
Ahhh, a true noodle snob. 😅 Good for you. When we went to Chinatown, Mom bought fresh rice noodles. The only ones here are udon or egg noodles, the latter I'm not going to eat as a vegan. I love ramen. If I could I'd get it fresh. I know the difference having been raised in Hawaii. Even McDonalds on the islands served fresh saimin noodles -- and if I'm honest, better rice than I've had in some restaurants in SE Asia.
Wow McDonalds serving that?? Thx for complimen ...re fresh noodle snob. :D
Love youuu 🩷
Totally gonna make those creamy noodles!
I'm embarrassed by the amount of times I've made it. 😅 Quick, easy, and satisfying.
You got my mouth watery ... :)
Noodles, always noodles - stir-fried noodles, pan-fried noodles, noodle soup, cold noodles, ... the list goes on, not to mention there are endless variations on each form.
On all my social media accounts, the posting about food always gets the most likes. Go figure! :)
Hahaha. Yeah, I'm THAT Asian, taking pictures of her food. Not all the times, heavens, but I can't help it. I love food. ❤️❤️❤️
Thanks, Mere. Somehow I missed this. I honestly think Substack is messing with me 😭🤣 as I don't see all the comments! Ah well, it's probably age.
Ahhh, so it’s not only me. Thanks for letting me know, Mere!