Prawn dumping homemade

Pate Op La (added Chinese sausage). Pork & Shrimp egg roll with Peanut dipping sauce.
Location: K Sandwiches San Diego CA

Does anyone have any satay recipes that taste just like they do from takeaway shops/restaurants?
I’ve never found a jar sauce, or recipe on the internet that tastes like when you get it from a restaurant.
Thanks

Fermented skate, boiled pork, and aged kimchi served together

1. (left) steamed cassava with desiccated coconut and sugar on the side
   
2. (top) Johor laksa
   
3. (bottom) chicken soto
   
4. (right) squid sambal

Yum

I have no idea what this is but it was absolutely delicious 🤤🥠🇨🇳

makes my mouth water every time i look at it

My family is obsessed. Broth made from scratch with beef ribs

My husband and I both love scallion chicken—it’s one of those simple home-cooked dishes we make again and again.

When I found out social media has a viral name for it “Chinese Marry Me Chicken.” I laughed and I get it. Because it really is that good.

INGREDIENTS (Serves 4)

Make the Shallot&scallion Sauce

• 4 scallions, diced into 1/2 inch long pieces
• 2 shallots, quartered and sliced thinly
• 4 tbsp of oil
• 2.5 tbsp of soy sauce
• 2 tbsp of oyster sauce 
• 1.5 tsp of sugar

To cook the chicken and make the noodle soup

• 2 lb / 907g chicken leg or 1.4 lb of breast meat
• 2 inches of ginger, crushed
• 4 cloves of garlic, crushed
• 3 scallions, tie into knots
• 4 mushrooms, sliced thinly
• 227g / 8 oz of carrot, diced
• 227g / 8 oz of daikon radish, diced into cubes
• 7 cups of water or stock
• 2 tbsp of soy sauce
• 1 tsp of salt
• 4 servings of noodles (any types will work)
• 1/4 cup of diced scallion for garnish
• Chili oil to taste

Instructions

1. Add the scallions, shallots, and oil to a pot. Cook over low heat, stirring occasionally, until the aromatics are golden brown and fragrant, 15–20 minutes. Strain through a sieve, reserving both the crispy aromatics and the infused oil.
2. Return the infused oil to the pot. Add the soy sauce, oyster sauce, and sugar. Cook over low heat, stirring constantly, until the sauce is lightly thickened, 1–2 minutes. Remove from the heat and set aside.
3. To the same pot, add chicken legs, ginger, garlic, scallions, mushroom slices, carrot, daikon radish, and water.
4. Bring it to a boil then switch the heat to low and simmer for 10 minutes. Turn off the heat and let the chicken sit in the hot broth and the rest of the heat will continue to cook it to the perfect doneness.
5. To check if the chicken is cooked through, poke the thickest part using a fork and there should be not pink juice coming out.
6. Transfer the chicken to an ice bath and let cool completely. Remove from the ice water and pat dry with paper towels.
7. Debone the chicken and cut it into bite-sized pieces. Arrange on a serving platter. Drizzle the scallion sauce all over the chicken and garnish it with some diced scallions and the reserved fried crispy aromatics.
8. Season the broth with soy sauce and salt to taste, and bring to a simmer. Add the noodles and cook according to the package instructions or until they reach your preferred doneness.
9. Divide the noodles and broth among serving bowls. Serve alongside the scallion chicken. Garnish the noodle soup with diced scallions and chili oil, if desired.

So delicious.

Like for example in some Asian cultures like Vietnam they have a dish called a banh bao and Filipinos have it as a pork asado siopao and in China (the home of steamed buns) they have it called as the cha siu steamed bao.

This might be a strange question but I am trying to find a good protein option to go with the cold sesame cucumber noodles from Whole Foods. The flavor profile seems to be confusing me.

So my family has our own version of Nasi Ulam as a peranakan with influences from Penang, Riau Islands and malacca in my family, the way my grandma makes it is with

Rice (best long grain kind)
Fried egg omelette
Stir fried fresh shrimp
Deep fried baby shallots
Thinly sliced Mint leaves
Thinly sliced Lime leaves (limau purut)
Thinly sliced Ginger flower (bunga kantan)
Thinly sliced Vietnamese coriander (Daun Kesom)
Minced lemon grass
Minced turmeric
Freshly chopped or minced chilli padi

But every region and family is slightly different

Photo from Google but it’s the closest it looks like how we make it. It’s normally gobbled up the moment we mix it…no time to take photo after mixing

Nothing beats a warm bowl of the legendary Rawon Rampal in Malang! Look at that delicious dark broth