File: the missile knows where it still is.swf-(3.86 MB, 296x240, Loop)
[_] :V 07/10/17(Mon)19:51:39 No.3261052
>> [_] :v 07/10/17(Mon)20:06:01 No.3261054
If your going to post for me at least post a recipe.
I'm having trouble coming up with stuff and I could really use the help
Thanks /f/ren
>> [_] Anonymous 07/10/17(Mon)21:35:07 No.3261067
Fuck, if I'm not getting down to this.
>> [_] godk 07/10/17(Mon)23:51:27 No.3261098
How about some yakiudon?
Ingredients:
For the teriyaki marinade:
• 3 clove of garlic, grated
• 3cm piece of fresh ginger, grated
• 2 tbsp brown sugar
• 4 tbsp soy sauce
• 2 tbsp mirin
For the noodles:
• Mix of vegetables: pak choi, leeks, peppers, carrots, spring onion, bean sprouts,…
• 250gr udon noodles
• 4 squid tubes, cleaned and kept whole
• 3 tbsp peanut butter
• 2 tbsp fish sauce
• 4 tbsp soy sauce
• 1 tsp chilli powder
• 1 tbsp brown sugar
• Fresh coriander
Method:
1. Mix the ingredients for the marinade together in a bowl. Put a sharp knife in the tubes of the
squid and cut through the side, open it out, then lightly score every ½cm in a criss-cross
fashion. This means the squid will absorb extra flavour. Now slice the squid into strips. Put the
squid in the bowl with the marinade and set in the fridge for at least one hour.
2. Cook the udon noodles according to the instructions on the packet.
3. Put the peanut butter, sugar, soy sauce, fish sauce and chilli together in a bowl and mix
until you get a smooth paste.
4. Add the vegetables to a screaming hot wok and stir-fry for a couple of minutes. Add the peanut
butter paste. Stir in the cooked noodles and season if necessary.
5. Take the squid out of the fridge and toss the squid and the marinade into a hot pan. Stir fry
the squid for 2 minutes until the squid is just tender and the marinade is getting all sticky and
wonderful.
6. Serve your delicious squid on top of your noodles and finish with some fresh coriander.
Desperation mode:
use off-the-shelf prepared teriyaki sauce and canned squid
Indo-chinese variant:
Substitute tahini for the peanut butter, and add Szechuan or Thai dragon peppers to taste when
you wok the veggies.
Damn, I just made myself hungry.
