well judge my real udon recipe then since u seem to know much about japan. not the easy version i made for KTT

• 3x Udon packet
• pork cubes 150g
• sunflower oil (to cook)
• sesame oil (to serve)
• asian veggie mix 200g
• save starchy water
• shredded carrots
• 2x egg
• sesame seeds
• Kecap manis (thick sweet soy sauce)
• regular dark soy sauce
• oyster sauce
• fish sauce
• Shichimi Togarashi (japanese 7 spicemix)
• curry powder
• garlic cloves
• veggie stock cube
• Sriracha hot sauce

What are pork cubes, is that a bouillon thing or are you cubing up actual pieces of pork?

This sounds like this make for an amazing bowl of curry udon, I also you're utilizing the starchy in place of a cornstarch slurry to thicken the sauce. Nothing goes to waste.

I can tell by the ingredients that it's going to taste very homey and hearty, with the fish sauce adding some great umami notes.

Good on yah.

oh yes lol sorry actual pork sliced in cubes

yay i passed the test!

Oh okay, so you made a stir fry. I don't know why I was expecting something along the lines of this:

Looks great though.

ive never made soup before so thats why i went the stir fry route.

Hell yea home cooked Asian food
I cook Sichuan and Chinese food all the time

i have chinese 5 spice in my cupboard but never knew what to use it for. indian garam masala as well

I’m adding onto hypesp quote. There’s a technique called long yao. Turn up the flame to maximum until the pan/wok is piping hot(smoking), turn off the heat. Add in just enough oil to coat the surface and swirl it around. Dump out any excess oil and then turn the heat back on to medium(default heat) or whatever you want really. And immediately add in 2 new tbsp of oil back into the wok. Nothing should stick this way unless you’re intentionally browning the meat nd exhuming any moisture from the food

oh and the starchy water is for the stir fry noodles become slurpy and not dry. i used to have a problem with the spices sticking to dry noodles and it was impossible to slurp lol

since when did i say you're white i've been calling u a c00n like 100 times bro

then it must be just @SUPERMAN . u co-sign everything he says so who knows

finna try this thanks

the easy version is on page 1. only a handful of ingredients

@megamorter @Vietbrah @Pushin
how about we sticky this instead of the slowly suicide fastfood thread?

great thread, in

thnx! wanna learn or share knowledge?

Plantains lookin righttttt

You dont cook

making dutch mashed potatoes today. we call it “stamppot” but its actually seasoned unlike how its traditionally made. pics coming soon

Aye that's dope! Where do you usually get the udon noodles from? And how long did it take you to perfect that fried rice recipe?

this is cute

I do bro, especially when I’m in the gym

it tastes better than it looks, trust me

garlic mashed potatoes with spinach, chorizo and bits of bacon

how about we sticky this instead of the slowly suicide fastfood thread?