this post was submitted on 11 Oct 2023
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FoodPorn

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[–] HidingCat@kbin.social 7 points 2 years ago (1 children)

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 2 years ago (1 children)

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 2 years ago (1 children)

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 2 years ago* (last edited 2 years ago) (1 children)

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 2 years ago (1 children)

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 2 years ago

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

[–] golfingtree 5 points 2 years ago (1 children)

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

[–] TheGiantKorean@lemmy.world 2 points 2 years ago
[–] TheLongPrice@lemmy.one 4 points 2 years ago (1 children)

Amazing. What's in the salad?

[–] TheGiantKorean@lemmy.world 6 points 2 years ago* (last edited 2 years ago)

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

[–] azn03@lemm.ee 4 points 2 years ago (1 children)
[–] TheGiantKorean@lemmy.world 4 points 2 years 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 2 years ago (1 children)

Those some great looking ribs!

[–] TheGiantKorean@lemmy.world 3 points 2 years 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 2 years ago (2 children)

Pro level food let down by overly cramped plating.

[–] TheGiantKorean@lemmy.world 3 points 2 years ago (1 children)

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

[–] HidingCat@kbin.social 3 points 2 years ago

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

[–] golfingtree -1 points 2 years ago (2 children)

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

[–] TheGiantKorean@lemmy.world 1 points 2 years ago

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

[–] deegeese@sopuli.xyz 1 points 2 years ago

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