THC Food Club: all you can eat

[enjoypolo]

Hey Everyone,

THC deserves it’s own food(ie) thread at this point in time. Plus, it can’t hurt to know how to cook a few, simple recipes (feel free to expand though).

So post/share some of your favourite recipes you may have.

I’ll start with an easy one: Congee or Okayu in Japanese, is rice porridge. Very simple stuff. Water & Rice cooked in a pot (Earthenware recommended; not required).
While it’s ultimately up to your preference, Japanese style is 1:5 (Rice:water ratio) where as Cantonese style is 1:15 (very soupy).
You can garnish it with chopped green onions or seaweed, or up to you.

I won’t pretend I eat this often, but its my go-to sick comfort food. It’s also a staple in many Asian countries and it’s very flexible in terms of topping.
Adding some slices of ginger/mushroom is great medicinal food.
Yet also it’s filling and nourishing. Great if you are feeling weak, or recovering from illness.
It’s the go-to medicine food in Japan with a nice miso soup.

Here is a great link I recommend for Japanese recipes in particular.
https://www.justonecookbook.com/rice-porridge-okayu/

Spoiler: Congee / Rice porridge recipe

Ingredients:
1/4 (50g) rice
250ml Water
Salt for seasoning; optional toppings: fish; meats; ginger slice; nori/seaweed; pickles

1. Rinse and soak rice in a pot for 30 mins. This is not required but highly recommend.
2. Drain and add 250ml water (or proportional to rice:water qty)
3. Put pot on high heat until boiling. Mix with a wooden spoon so it doesn’t stick
4. Lower heat to low and cook for 30mins and voila. Serve hot and enjoy.
5. Optional: add more water to match desired consistency.

 

[shamangineer]

Shamangineer's Szechuan Fusion Ribs:

1 full rack of ribs, wash and peel membrane from rear. Pat dry with a paper towel, using the inner side of the towel.
1.5 cups of Shamangineer Szechuan Fusion Sauce (1/3 blackstrap molasses to 2/3 Siracha sauce. Add 1/2 tsp. cumin, 1 tsp garlic powder or 2 cloves minced garlic).
1 full bunch of cilantro (stems and all), uncut, washed.

-Baste both sides of the ribs with sauce. Place on a rack.
-Place the cilantro on the ribs evenly like a mat of cilantro on top. This will form the base for the "sauce sponge".
-Bake at 375F for 20-25 minutes.
-By now the cilantro should be dried out and brownish. Baste again, only on top. The cilantro will help to keep a thicker layer of sauce than would normally be possible, help it congeal faster, and infuse it with a cilantro flavor.
-Bake for another 30-45 minutes (depending on size of cut) checking every 15 minutes to make sure there is enough sauce, typically I will reapply once or twice. Make sure it bakes for 15-20 minutes after the last application to kill bacteria from the application tool having previously touched the raw meat.

All of the above should also be able to be done on a grill for a smokier flavor.

Enjoy!