Lorg Forums

i am going to post some recipes. mostly for my own reference so i don't forget but also in case anyone else is interested in reading them. i'll continue adding to this thread as i make stuff!!!!!!!!!

Oyster Mushroom Curry

ok. i made this for the second time tonight and it turned out really well so i want to share. its not hard to make (cutting up the mushrooms takes a bit of time tho) and its really flavorful.

i didn't invent this recipe i just changed it a bit to have mushrooms. the original (chicken) recipe is here and i've made it many times and its delicious!! https://www.spendwithpennies.com/chicken-curry/

ingredients:

• oyster mushrooms.
  superstore usually has 3 different types: regular oyster, black oyster, and baby king oyster. it doesn't really matter which kind you use, i usually use a combination. the regular and black ones are super soft but the baby kings have a slightly more leathery texture and dont soften up as much as the others when they're cooking. they're all really good though

• button cremini mushrooms
  kinda optional because if you just wanted to use oysters it would still be good, but every time i've made it i've used some of these. they have a similar texture as the baby king oysters.

• coconut milk
  full fat is best imo but half fat works too, just won't be as creamy

• red curry paste

• yellow curry powder
  if u can get real curry powder from somewhere it makes a big difference. if not the grocery store stuff is still good

• lime juice

• fish sauce

• brown sugar

• medium/large onion

• couple cloves of garlic

• fresh ginger (optional)

• salt

• cayenne pepper (optional)

note: i generally find one can of coconut milk is enough for 2 packs of oyster mushrooms. tonight i made it with 2 cans and 4 packs of mushrooms. creminis come in huge packages though so i kinda just eyeball how much of them i want to use.

ok first dice your onion and garlic and ginger and set them aside. then slice up the mushrooms. this part takes the longest BY FAR. the regular and black oysters are super soft so you can basically just pull them apart by hand, but the baby kings and the creminis will have to be cut up. since they don't soften up as easily as the others, i tend to slice them pretty thin. the baby kings i slice into long noodly pieces.

heat up some oil in a BIG pan. something with high edges is best. when its hot put in the onion + garlic + ginger and cook it for a few minutes until its mostly translucent.

add about a teaspoon of red curry paste and stir it around. i usually don't measure it and just put a couple scoops in. i really don't measure most of my spices in this so if you want more precise measurements look at the chicken version that i linked above.

add the mushrooms to the pan. fill up a glass of water like 1 inch and pour that in so the hot water + steam softens the mushrooms a bit. it also helps to break down the curry paste so it spreads around better. stir it around and you'll notice the mushrooms start to soften, keep stirring it every so often until the water is mostly evaporated.

at this point i add in my yellow curry powder. i actually have no idea how much i put in, i literally just shake the jar over the pan until it looks like how much i want. if i had to guess i would say like somewhere between 2-4 tablespoons. i also add one or two shakes of cayenne.

add the coconut milk and stir. bring it up to a gentle boil and just basically stir it every few minutes to make sure nothing is sticking. once it starts to reduce a bit, taste the sauce and make sure you added enough curry powder.

add some salt. personally i don't like a lot of salt so i add it very slowly and continually taste it to decide if i want more.

let it bubble gently for like 20-25 minutes, stirring every so often. the mushrooms should be soft and the sauce should be pretty creamy/thick. you can keep cooking it longer if you want it a bit thicker

once it's just about done, add in the final touches: about a tablespoon of brown sugar, a generous squirt of lime juice, and a teaspoon(ish) of fish sauce. the brown sugar makes a HUGE difference!! one time i forgot it and it was not nearly as good. the lime juice is also important. you can probably skip the fish sauce if you want but it is a nice touch.

turn the heat to low and let it cook for another couple minutes. right before i add the brown sugar i usually set a pot of water to boil to make rice, and then by the time the rice is cooked the curry is done (about 6-7 mins). i usually do minute rice when i make this because the timing works out so well, but ofc using good quality rice would probably be better.

AND THAT'S IT. scoop that shit over ur rice and enjoy. it is so creamy and heavenly.

epic

Red Lentil Curry

https://rainbowplantlife.com/vegan-red-lentil-curry/

this is literally the best curry ive ever made. i didn't change the recipe at all (besides i skipped coriander bc i didnt have any, plus skipped cilantro bc GROSS) and it is FUCKING AMAZING. its super rich, tiny bit spicy, hearty and fillling, and creamy as FUCK. i actually made a double batch (since i have 2kg of fucking lentils to use up) so its probably gonna last me a week. i had some on rice and some on naan, tbh i thnk i prefer it with naan because its kinda like a sauce?? but rice was good too. if u have lentils (maybe u got some from @Chris), MAKE THIS !!!!!!!!!!!!

heres a pic, doesnt look super appetizing i guess but man put this on a piece of naan and its literally heaven

helloooo its been a while since i posted a recipe but i made something delicious tn so im gonna share B-)

Shiitake Tofu Teriyaki

i made a version of this a little while ago but i didnt have any veggies on hand so it was a little boring. when i made it this time, i picked some choice veg and it turned out beauutiful :3

heres a pic:



ok so here's what u need:

Ingredients

• 1 pack of tofu (i use medium firm because i like my tofu chewy, but extra firm is usually better for frying)

• 1 head of broccoli

• 1 baby bok choy

• 1 small onion

• shiitake mushrooms!! very important. i used a whole pack

sauce:

• 1/2cup soy sauce

• 1/2 cup white or brown sugar

• secret ingredient: a big squirt of molasses, idk maybe 2 tablespoons??

• sake/mirin if u wanna be authentic, but i used vinegar lolol (1/4 cup)

• garlic and ginger

• cornstarch slurry (1tbs water, 1tbs cornstarch)

steps:

step 1 is to fry the tofu. u wanna put a pretty thick layer of oil so the tofu is in a nice puddle. i use like 40% sesame oil and 60% whatever other cooking oil is around. since i used soft tofu, i had to be pretty careful not to crush the chunks but you probably wouldnt have that problem with extra firm. fry them until all sides are nicely golden brown and then take them out, but try to leave as much of the oil in the pan as possible .

also i wanna say, pretty much every fried tofu recipe tells u to coat the pieces in cornstarch before u fry them?? every time i've done this i just wind up with a bunch of shitty cornstarch globules in my pan and a weird doughy texture on the tofu. from my experience they turn out WAY BETTER if you just fry them naked in a thick layer of oil and dont move them around until the bottom is golden.

step 2 is to fry the mushrooms! these are lowkey the best part of the dish so dont skip them. i cut them into slivers and then tossed them on the remaining oil from the tofu. then i added a spoonful of butter (this is important). the shrooms are basically sponges for oil so u wanna put a lot of tasty fat in the pan while u fry them. i read online somewhere that it's important to make sure shiitakes are fully cooked so u wanna stir them around in the butter until they shrivel/soften up quite a bit and start to brown.

step 3, once the shroomies are nicely cooked, is to add the onion and broccoli. i put the lid on at this point so they would soften up quicker

I think it was around this point that i started making the sauce. basically just put all the ingredients (except the slurry) in a saucepan and put it on medium heat. stir it up, and when it starts to bubble, add the slurry to thicken it. itll become this gorgeous velvety glistening sauce and when it gets back to a slow bubble, u can take it off the heat

step 4: once the onions and broc are basically softened, add the tofu back in and 3/4 of the sauce. stir it all around then put in the bok choy and drizzle the last bit of sauce on top. put a lid on the pan so the bok choy wilts, wait a couple minutes and then stir it around

oh yeah i forgot to mention while all this is going on u should also make some rice. im privileged with a rice cooker so i had that going in the bg the entire time

but yeah then basically just let it bubble in the sauce with the lid on until the rice is done. a couple minutes and the bok choy stems should be getting tender. thennnnnnnn slap that shit on ur freshly cooked rice and you will have the BEST tofu and shiitake teriyaki stir fry you have EVER HAD

the shiitake mushrooms melt in ur mouth (and add so much flavor to the sauce) and the bouncy tofu chunks are simply too good to be truuuuuue

looks delicious! yum

hi i'm back and i made a banger salad tn so i'm gonna post the recipe in case i ever wanna make it again. also in case anyone reading this is interested in making a BANGER KALE SALAD

sorry i didnt take a picture. in my defense, i ate half of it hovering over my counter like a goblin because once i took a bite i couldnt slow down. also i left it in the mixing bowl i made it in so it wouldn't have looked very ''''''presentable''''''' anyway, so pls i invite you to use your imagination

ingredients u will need:
main event items:

• kale
• 1 portion of salmon (i get the frozen stuff from costco)

for the kale sauce:

• orange juice (tbh i just use OJ in place of lemon juice in everything, its usually fine because the citrus is whats important)
• vinegar (if u had lemon juice u could maybe skip this, i only add it to boost the acid from the OJ)
• soy sauce
• olive oil
• sesame oil (just a lil bit)
• honey

important add-ons:

• edamame
• nuts of some kind (i have a mixed bag of almonds, cashews, pistachios and pecans from costco)
• red onion

things i didnt have but i think would be good next time:

• quinoa
• chickpeas
• pine nuts
• avocado

assembly:
so as u can imagine, it's a salad so u essentially just toss everything in a bowl. but here are some important notes:

• i did not measure anything in the 'dressing'. every liquid u can assume is just like, a roughly equivalent "splash"
• after u chop ur kale, put the olive oil and vinegar in first and massage the kale for a while. let it rest for a couple minutes. the acid will loosen up the fibers in the leaves a little and i've heard will make it easier to digest, but it also makes it taste better IMO
• here is how i cooked the salmon: i cut it in half vertically to make sure it cooked all the way thru. i coated it with a mixture of mustard and mayo and then sprinkled it with poultry seasoning. i loosely copied this from someone i saw on instagram, but she used thyme and paprika and i didn't have those, but poultry seasoning has thyme IN it so i decided that was good enough. i've never made it this way before but it was RLY nice. i air fried it for 10ish mins at 190Celsius and it was perfectly crispy on the outsides and fully cooked
• i only used half my red onion because i didnt wanna overpower everything too much
• i also did not measure how much nuts or edamame i put in. just... a handful :)

and that is pretty much it. throw all the ingredients in a big bowl and toss it up. i drizzled the honey on at the end and that was divine. tbh i didnt intend for this salad to have salmon in it, i was originally just making it to go WITH the salmon i was already cooking, but then i just decided to throw it in and MAN was that a great idea. and it was perfectly flaky so it just fell apart as i tossed the salad. v happy with the result

thank u for reading <3