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So this started off as an attempt to replicate recipes from the video game Honkai Star Rail, and one of the recipes was a Tapir wrap. Now tapir meat isn't exactly _edible_ let alone _available_, but I still wanted to honour the idea of using a more exotic meat. The region these tapir wraps are from in-game is basically Sci-Fi China, so I wanted to find a Chinese-based wrap.
San choy bows are essentially lettuce wraps with a very delicious filling of minced meat and veges. (Though more like a lettuce taco I guess?) Kangaroo meat is decently available here in Australia, though I did have to buy kangaroo burgers and smash them up into mince. I found a san choy bow recipe online and just replaced the meat.
It was SO GOOD OH MY GODDDDDDDDD I've had issues with cooking kangaroo meat (it's very lean so I keep overcooking it) but this was EXCELLENT. The sauces and texture and veges - mmm!!!
(...and then Honkai Star Rail updates and it turns out the "tapir wrap" is a CAKE ROLL MY LIFE IS A LIE)
San choy bows are essentially lettuce wraps with a very delicious filling of minced meat and veges. (Though more like a lettuce taco I guess?) Kangaroo meat is decently available here in Australia, though I did have to buy kangaroo burgers and smash them up into mince. I found a san choy bow recipe online and just replaced the meat.
It was SO GOOD OH MY GODDDDDDDDD I've had issues with cooking kangaroo meat (it's very lean so I keep overcooking it) but this was EXCELLENT. The sauces and texture and veges - mmm!!!
(...and then Honkai Star Rail updates and it turns out the "tapir wrap" is a CAKE ROLL MY LIFE IS A LIE)
Jul 3, 2024
Related Recs
Rec
mouse mentioned this dish in passing and Moo Satay is one of my all time favorites so I had to try it out myself. Unfortunately, I went with a recipe I knew didn't look right for my first attempt and the results were ~fine~ but not an authentic satay.
This time I trusted my instincts and just went with my typical marinade and sauce and just swapped the pork for firm tofu that I pressed for 30 minutes.
MARINADE: 1/2 cup coconut milk
1 teaspoon fish sauce 1 teaspoon brown sugar 1/2 teaspoon ground cumin 112 teaspoon ground coriander 1/2 teaspoon ground turmeric 1 pound lean pork FIRM TOFU
(Mix, combine with protein, cover, refrigerate for 1 to 2 hours. After, I sliced the tofu into thick pieces and baked them at 425F for 20 minutes on each side.)
SPICY PEANUT SAUCE: 1/2 cup coconut milk
2 tablespoons Red Curry Paste 1/2 cup chunky-style peanut butter 1/2 cup chicken stock 3 tablespoons palm sugar or brown sugar 2 tablespoons Tamarind Liquid or freshly squeezed lime juice 1 tablespoon fish sauce 1/2 teaspoon salt
"To prepare the sauce, warm the coconut milk in a small saucepan over medium hear. String occasionally, heat the milk until it reaches a gentle boil and tiny beads of oil glisten on the surface, about 5 minutes. Add the curry paste and stir occasionally until it dissolves into the coconut milk and releases its fragrance, about 3 minutes. Add the peanut butter, chicken stock, and sugar and cook gently until the sauce is smooth, about 5 minutes. Remove from the heat and season with tamarind, fish sauce, and salt. Taste and adjust for a pleasing balance of sweet, sour, and salty. Cool to room temperature."
CUCUMBER PICKLES (not pictured): 1/2 cup white vinegar
1/2 cup water 1/2 cup sugar 1 teaspoon salt 6 small cucumbers or 1 large hothouse cucumber or Japanese cucumber 3 tablespoons coarsely chopped shallot or purple onion 1 teaspoon finely chopped fresh hot chili 1 tablespoon finely chopped dry-roasted peanuts A few fresh cilantro leaves
"To prepare the pickle, combine the vinegar, water, sugar, and salt in a small saucepan over medium heat. Bring to a gentle boil, stirring to dissolve sugar and salt. Remove from the heat and cool to room temperature. Just before serving time, peel the cucumbers, slice them crosswise about 1/4 inch thick, and cut the slices in half. Combine the cucumber slices with the vinegar dressing, shallot, and chilies and divide between 2 serving bowls. Sprinkle each serving with peanuts and garnish with a few leaves of cilantro."
Recipe from: Real Thai: The Best of Thailand's Regional Cooking
This time I trusted my instincts and just went with my typical marinade and sauce and just swapped the pork for firm tofu that I pressed for 30 minutes.
MARINADE: 1/2 cup coconut milk
1 teaspoon fish sauce 1 teaspoon brown sugar 1/2 teaspoon ground cumin 112 teaspoon ground coriander 1/2 teaspoon ground turmeric 1 pound lean pork FIRM TOFU
(Mix, combine with protein, cover, refrigerate for 1 to 2 hours. After, I sliced the tofu into thick pieces and baked them at 425F for 20 minutes on each side.)
SPICY PEANUT SAUCE: 1/2 cup coconut milk
2 tablespoons Red Curry Paste 1/2 cup chunky-style peanut butter 1/2 cup chicken stock 3 tablespoons palm sugar or brown sugar 2 tablespoons Tamarind Liquid or freshly squeezed lime juice 1 tablespoon fish sauce 1/2 teaspoon salt
"To prepare the sauce, warm the coconut milk in a small saucepan over medium hear. String occasionally, heat the milk until it reaches a gentle boil and tiny beads of oil glisten on the surface, about 5 minutes. Add the curry paste and stir occasionally until it dissolves into the coconut milk and releases its fragrance, about 3 minutes. Add the peanut butter, chicken stock, and sugar and cook gently until the sauce is smooth, about 5 minutes. Remove from the heat and season with tamarind, fish sauce, and salt. Taste and adjust for a pleasing balance of sweet, sour, and salty. Cool to room temperature."
CUCUMBER PICKLES (not pictured): 1/2 cup white vinegar
1/2 cup water 1/2 cup sugar 1 teaspoon salt 6 small cucumbers or 1 large hothouse cucumber or Japanese cucumber 3 tablespoons coarsely chopped shallot or purple onion 1 teaspoon finely chopped fresh hot chili 1 tablespoon finely chopped dry-roasted peanuts A few fresh cilantro leaves
"To prepare the pickle, combine the vinegar, water, sugar, and salt in a small saucepan over medium heat. Bring to a gentle boil, stirring to dissolve sugar and salt. Remove from the heat and cool to room temperature. Just before serving time, peel the cucumbers, slice them crosswise about 1/4 inch thick, and cut the slices in half. Combine the cucumber slices with the vinegar dressing, shallot, and chilies and divide between 2 serving bowls. Sprinkle each serving with peanuts and garnish with a few leaves of cilantro."
Recipe from: Real Thai: The Best of Thailand's Regional Cooking
Rec
i made a hoisin blackberry pork loin that i was a lil scared to cook on account i donāt have a meat thermometer. I was terrified iād pull it out and it be turned to ash or worseā¦ pink raw pork. barf. but my searing, cooking time, and prep went amazing. This might be one of the best things iāve ever cooked too. recipe linked. i just added about 2 tbsp of red pepper flakes cuz i like it spicy.
i had it with brown rice + sautƩed garlic chili flake kale.
yummy :3
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Breakfast, lunch, dinner, every day. The occasional dinner or lunch out maybe 3-5 times per month. But, other than that, what Iām eating is the fruit of my own labor.
Currently fasting so Iāve had to get creative without being able to use any dairy products, eggs and cheese especially.
Some of my favorite lenten meals Iāve made this time around are:
-Bibimbap with homemade daikon radish kimchi -Jumeokbap with beefless bulgogi (got the three pack from TJās for $5 and it was good but overpriced so I made my own big batch and theyāre even better) -Poor manās hotpot AKA ttbeoki with ramen,enoki mushroons, pumpkin, etc. -Vietnamese spring rolls with peanut sauce - Many delicious variations of chickpea salad - Lavash wraps with fried eggplant, hummus, baba ganoush, fried kabocha squash, etc. - A vegan thyme ailoi that was one of the best creamy sauces Iāve ever made and used for a BLT with blistered cherry tomatoes and fake bacon. - Cantonese salt and pepper tofu (literally one of my favorite dishes, fasting or not. roasting and grinding whole sichuan peppercorns will make you eat like a king) - Chilaquiles with soyrizo and a delicious tofu egg scramble my husband made (black salt is a nonnegotiable for a tofu scramble imo!)
Currently fasting so Iāve had to get creative without being able to use any dairy products, eggs and cheese especially.
Some of my favorite lenten meals Iāve made this time around are:
-Bibimbap with homemade daikon radish kimchi -Jumeokbap with beefless bulgogi (got the three pack from TJās for $5 and it was good but overpriced so I made my own big batch and theyāre even better) -Poor manās hotpot AKA ttbeoki with ramen,enoki mushroons, pumpkin, etc. -Vietnamese spring rolls with peanut sauce - Many delicious variations of chickpea salad - Lavash wraps with fried eggplant, hummus, baba ganoush, fried kabocha squash, etc. - A vegan thyme ailoi that was one of the best creamy sauces Iāve ever made and used for a BLT with blistered cherry tomatoes and fake bacon. - Cantonese salt and pepper tofu (literally one of my favorite dishes, fasting or not. roasting and grinding whole sichuan peppercorns will make you eat like a king) - Chilaquiles with soyrizo and a delicious tofu egg scramble my husband made (black salt is a nonnegotiable for a tofu scramble imo!)
Apr 16, 2025
Top Recs from @creatrixtiara
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š„Iāve started getting a box of produce that is usually deemed too āuglyā to be sold at supermarkets. Even the solo box has a lot!! Nothing like not wanting to waste your produce to inspire you to cook!
Things Iāve made: * Salted egg chicken & broccoli * Japanese chicken curry with potatoes & carrots * Dehydrated apples (Hurrah instant pot)a * Fried rice with green beans, carrots, and egg * Fried noodles with tofu, veg, and a tin of spiced mackerel pate that I got at a fancy grocer * Various varieties of avocado on toast/crackers (with feta or eggs or or fancy grocer pastrami) * Ultra buttery roast veg with cheesy polenta * Air fried Brussel sprouts * Sri Lankan pumpkin curry
Things Iāve made: * Salted egg chicken & broccoli * Japanese chicken curry with potatoes & carrots * Dehydrated apples (Hurrah instant pot)a * Fried rice with green beans, carrots, and egg * Fried noodles with tofu, veg, and a tin of spiced mackerel pate that I got at a fancy grocer * Various varieties of avocado on toast/crackers (with feta or eggs or or fancy grocer pastrami) * Ultra buttery roast veg with cheesy polenta * Air fried Brussel sprouts * Sri Lankan pumpkin curry
Jul 3, 2024
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According to the Sloth Conservation Foundation:
"The manedĀ slothĀ (Bradypus torquatus)Ā was first described in 1811 by Carolo Illigier. InĀ 1850, the British zoologist John Edward Gray claimed to have discovered a second species, which he namedĀ Bradypus crinitus, but his assertions were dismissed. Now, 172 years later, science has proved Gray right. Thanks to colleagues from Brazil, the Southern ManedĀ SlothĀ (Bradypus crinitus)Ā is officially recognized as the seventhĀ slothĀ species!"
"The manedĀ slothĀ (Bradypus torquatus)Ā was first described in 1811 by Carolo Illigier. InĀ 1850, the British zoologist John Edward Gray claimed to have discovered a second species, which he namedĀ Bradypus crinitus, but his assertions were dismissed. Now, 172 years later, science has proved Gray right. Thanks to colleagues from Brazil, the Southern ManedĀ SlothĀ (Bradypus crinitus)Ā is officially recognized as the seventhĀ slothĀ species!"
Jul 3, 2024
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š®I love video games but I have specific types of games I gravitate towards, not exactly typical āgamerā games. Ace Attorney is my fave & Iām always looking for more lawyer games. Really into Genshin Impact - best integration of performing arts and video games Iāve seen. Animal Crossing saved my life. Also enjoy the My Time At x series, Octopath Traveller, other Hoyoverse games, other mystery games, Persona 5, a wide assortment!
Crosswords I get into on and off- sometimes I get overwhelmed by the sheer amount but itās good fun. Learned how to do cryptics a few years back - theyāre more like math equations!
Cooking I actually hadnāt really considered a hobby until last night - not because I only started last night, but because I do get into waves of food experiments (eg making breakfasts from around the world, using up everything in my fruit & veg box) and love to share my efforts to friends & family but only acknowledged it as an actual hobby upon reflection.
PNGTubing is when you live-stream or make online content using a PNG avatar of yourself. Itās like the Lo-fi cousin of VTubing. I havenāt done it much this year because of major family stuff eating my schedule but I hope to get back into it!
PNGTubing is when you live-stream or make online content using a PNG avatar of yourself. Itās like the Lo-fi cousin of VTubing. I havenāt done it much this year because of major family stuff eating my schedule but I hope to get back into it!
Jul 13, 2024