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Quote by Amanda Elliot

“I'd wanted to travel through Asia most of my life, sample all the incredible street food in Thailand and Vietnam, tour Japan's famous convenience stores that sold food as good as their restaurants, slurp cumin lamb hand-torn noodles in China.”

Quote by Amanda Elliot

Book:Best Served Hot
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Best Served Hot

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Amanda Elliot

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“Hainanese Chicken Rice An entire chicken is steeped in broth at sub-boiling temperatures and is then served with rice steamed in the same broth. Originally a Chinese dish, it was spread across Southeast Asia by migrants from the Hainan Province. A well-loved staple, it is also known as Khao Man Tai or Singapore Chicken Rice. *Many restaurants that serve it will also serve chicken soup on the side. "That makes perfect sense! This dish is an excellent choice for emphasizing the unique deliciousness of the Jidori! I already know it can't help but be good!" "That one's yours." "Uh, thanks. I'll dig right in." Delicious! It's too delicious! The tender meat so perfectly steeped! Each bite is sheer decadence! The delicate yet bold umami flavors! But that's not all... Next comes the very best part! As if that one bite wasn't enough, after it's swallowed... ... There's the subtle and sophisticated aftertaste! "Mmm! That decadent flavor lingers in the mouth for so long! Exquisite! Simply exquisite! This dish is the pinnacle of Jidori cooking!" "Don't stop yet. I've made three dipping sauces to go along with it. Chili sauce, ginger sauce and some See Ew Dum." *See Ew Dum is a dark, thick and sweet soy sauce commonly used in Thai cooking. Its viscosity is similar to tamari. "I made the chili sauce by grinding red peppers and adding them to the broth from the steeped chicken. The ginger sauce is fresh ginger mixed with chicken fat I rendered out of the bird.”

RiceChickenAsian FoodDipping Sauce
Book:食戟のソーマ 17 [Shokugeki no Souma 17]
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“I poured the silvery whites over my broth and used my chopsticks to make a mass of shimmering ribbons until the sauce transformed into a galaxy of miniature birds. I split the pot into three tureens--- one for Indulgence, his dragon, and one for the Empress. The garnishing sauce was done. As for the omurice, it'd be far more elaborate. I piled the fried rice into two separate mountains, ready for their canopy of gold. The trick was to cook the omelet evenly and then twirl it onto the rice, making a beautiful swirled blanket on top. I made a spicy gravy to dribble over it to give it a shine, and the final garnish was minced spring onions. The emerald green contrasted against the golden omelet.”

GoldenAsian FoodOmeletAsian FantasyFried Rice
Book:Celestial Banquet
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“This reminds me: Are you going to eat the placenta?” Renée asked Harper. “I understand that’s a thing now. We stocked a pregnancy guide at the bookstore with a whole chapter of placenta recipes in the back. Omelets and pasta sauces and so on.” “No, I don’t think so,” Harper said. “Dining on the placenta smacks of cannibalism, and I was hoping for a more dignified apocalypse.” “Rabbit mothers eat their own babies,” the Mazz said. “I found that out reading Watership Down. Apparently the mamas chow on their newborns all the time. Pop them down just like little meat Skittles.”

PregnancyRabbitsPlacentaWatership Down
Book:The Fireman
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“In the evening, Kye used our rice cooker to make homemade yaksik. She mixed rice with local honey, soy sauce, and sesame oil, adding pine nuts, pitted jujubes, raisins, and chestnuts. She rolled the mixture out on a cutting board and divided the flattened cake into smaller squares. Fresh out of the rice cooker it was steaming and gooey. The colors were golden and autumnal, the jujubes a rich, dark red, the light-beige chestnuts framed by the bronze, caramelized rice.”

NutsRice CakesHomecookingAutumnal
Book:Crying in H Mart
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