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Apologies for the slightly blurry photo

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[-] HidingCat@kbin.social 7 points 11 months ago

How's the mala sensation on this? Just a bit? Szechuan peppercorns are everywhere here nowadays and I'm a little wary of it as a result. xD

[-] TheGiantKorean@lemmy.world 6 points 11 months ago

It's not super strong, but it's there. You could certainly tone it down (or amp it up). I would probably be wary of it too if it was in everything, lol.

[-] HidingCat@kbin.social 2 points 11 months ago

Well, not in everything, but mala-style food has really exploded here in the past 3-4 years, and very often when walking near any eatery I'll get a whiff of that! Imagine if everywhere smelled like fried chicken.

[-] TheGiantKorean@lemmy.world 1 points 11 months ago* (last edited 11 months ago)

Where are you located, if you don't mind me asking? Yeah, I love fried chicken, but I'd def get sick of smelling it constantly.

[-] HidingCat@kbin.social 2 points 11 months ago

Singapore. Mala has really taken off in the past several years. Every hawker centre, food court and mall will have one of such places.

[-] TheGiantKorean@lemmy.world 1 points 11 months ago

You have some amazing food there! I like mala but I can see getting sick of it.

[-] golfingtree 5 points 11 months ago

That all looks amazing! Nice job. Inspired to try out that salad.

[-] TheGiantKorean@lemmy.world 2 points 11 months ago
[-] TheLongPrice@lemmy.one 4 points 11 months ago

Amazing. What's in the salad?

[-] TheGiantKorean@lemmy.world 6 points 11 months ago* (last edited 11 months ago)

Thanks! Grilled green onion, grilled red jalapeño, rice vinegar, honey, sesame oil, sesame seeds, fried shallot.

[-] azn03@lemm.ee 4 points 11 months ago
[-] TheGiantKorean@lemmy.world 4 points 11 months ago

Sure. The rub was an 8-3-1-1 rub (8 parts brown sugar, 3 parts chili powder, 1 and 1 spice) with Sichuan peppercorn, Sichuan chilis, and a bit of cumin for the spice portion. I cooked them on my Big Green Egg with hickory at around 250F for 2 hours, wrapped in foil for 2 hours, then unwrapped and brushed with sauce and cooked til the rack bent easily and it felt done. Sauce was brown sugar, ketchup, worcestershire, vinegar, onion, and some of the rub. So Sichuan inspired/fusion.

[-] Alchemy@lemmy.world 2 points 11 months ago

Those some great looking ribs!

[-] TheGiantKorean@lemmy.world 3 points 11 months ago

Thanks so much! Still new with this whole BBQ thing. I'm pretty proud of how they turned out.

[-] deegeese@sopuli.xyz -2 points 11 months ago

Pro level food let down by overly cramped plating.

[-] TheGiantKorean@lemmy.world 3 points 11 months ago

Thanks, and that's fair. Could have done smaller portions.

[-] HidingCat@kbin.social 3 points 11 months ago

Eh, if the food isn't falling off your plate when you eat it, that works.

[-] golfingtree -1 points 11 months ago

No need to be unkind. See rule #1 in the sidebar.

[-] TheGiantKorean@lemmy.world 1 points 11 months ago

It's cool. I didn't take it at unkind, just constructive criticism.

[-] deegeese@sopuli.xyz 1 points 11 months ago

Bah, you sound like a real crybaby if you thought that was unkind.

this post was submitted on 11 Oct 2023
155 points (95.9% liked)

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