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Weekend Challenge: Recipe Roulette

This weekend, we're giving you a taste from around the world via a little website I found recently called Recipe Roulette. For those who want to play, I suggest you choose two numbers: the first between 1 - 24 and the second between 1 - 12. I'll spin the wheel for you with those options -- or you can spin it yourself -- and give you the corresponding dish. It will then be up to you to use that scrumptious dish to inspire a new creation! Fic, art, vids, sewing projects, whatever it inspires, go for it!

For your reward, you may choose fic for any characters/pairings I normally write (feel free to check my tags or just ask, if you're not sure) or icons for any characters. You may ask for your challenge any time throughout the next week, but the deadline to post for rewards is one week and starts NOW. ;) Not really! Create something with your results, and I'll be happy to create something for you in return -- but given my schedule and the busy time of the year that we're getting into, it may be into 2019 before I actually get it done! All depends. :) Good luck, and happy creating!

EDIT: I was trying to set this to come out in the morning, but it doesn't appear to have taken properly. ;) So just go ahead and have an extra night to have fun with this challenge and start your requests!


( 18 comments — Leave a comment )
Sep. 27th, 2018 11:40 pm (UTC)
I AM SO IN! Rather timely, too, as I'm watching Guy's Grocery Games while trying to cook dinner. Hahahaha.

13 and 9 please and thank you!

(And that's my biggest fear... that the Monday post will show at 11 AM on Sunday.)
Sep. 28th, 2018 08:25 pm (UTC)
Ooo! Chinese!

Chinese Roast Duck

2 ducks Duck dukRich and full of flavour, duck meat is extremely nutritious, with high levels of protein, B…

140g caster sugar

6 star anise seeds Star anise star an-eeseStar anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

large piece ginger, sliced Ginger jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

small bunch spring onions, roughly chopped Spring onion sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…

2 tbsp malt syrup or maltose (available in most Chinese supermarkets)

3 tbsp red wine vinegar

I don't usually like the idea of eating duck, but I think I'd have to try this! ;) Hope it inspires!

Edited at 2018-09-29 08:13 am (UTC)
Sep. 28th, 2018 12:16 am (UTC)
Hit me with 12 and 6, please!
Sep. 28th, 2018 08:35 pm (UTC)

I ended up using another website for yours, my dear, just to be honest, because your results were Thai and Fish -- but the Recipe Roulette wheel didn't have any recipes for that particular combo. So I threw it into Google and here's what popped up! Take any part of the below, and run with it! Hope it inspires!

Thai Coconut Fish

If you're a fish fan, you'll love this Thai Coconut Fish. It features tropical and exotic flavors of coconut, chili, and lime. This dish requires a little extra time for prep, but the actual cooking is very fast and easy. Any type of white-fleshed fish fillet or steak may be used, including basa, tilapia, snapper, cod, and sole (the best sea-friendly choices are basa and tilapia). The main feature of this dish is the topping, which is authentic Thai at its best. Pair with Thai jasmine rice and a glass of chilled white wine for a gourmet meal you'll love to serve.

Ingredients Steps
2 to 3 white-fleshed fillets of fish (halibut, snapper, cod, tilapia)
2 to 3 tablespoons vegetable oil
Garnish: coriander (or basil fresh)
Garnish: lime wedges
6 tablespoons coconut milk
1 1/2 tablespoons fish sauce
1/2 teaspoon chili (dried crushed)
1/4 teaspoon coriander (ground)
1/2 cup coconut (dry shredded, unsweetened)
1 fresh chili (red fresh, minced, or 1/2 teaspoon dried crushed chili adjust to taste or omit for milder fish)
1 garlic clove (minced)
1 spring green onion (chopped fine)
1 teaspoon galangal (or ginger, grated)
1 teaspoon lime zest (grated)
1/4 teaspoon sugar
1 tablespoon lime juice
1 tablespoon fish sauce
Steps to Make It
Place fish in a flat dish. Stir marinade ingredients together and pour over fish. Turn fillets in the marinade several times, then leave in the refrigerator to marinate while you prepare other ingredients.

Place shredded coconut in a dry frying pan over medium-high heat. Stir occasionally until coconut turns light golden-brown. Tip 3/4 of coconut into a small mixing bowl. Place remaining coconut in another bowl for serving later.

Add fresh red chili, garlic, spring onion, ginger, lime zest, sugar, lime juice and fish sauce to the bowl of toasted coconut. Gently toss to mix everything together. Taste-test the mixture for salt and spice, adding more fish sauce if not salty enough, or more chili if you prefer it spicier. Set aside.

Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then gently place fish in pan. Let fish fry at least 1 minute before turning or moving. Fry 1-3 minutes per side, depending on thickness. Fish is done when flesh turns firm and opaque, and flakes easily.

Place fried fillets on individual plates. Top with a layer of the coconut-chili-lime mixture, then add another layer of the reserved toasted coconut. Sprinkle over some fresh coriander or basil and garnish with a lime wedge (squeeze over before eating). Serve with rice.
Sep. 28th, 2018 12:25 am (UTC)
we'll try 10 and 15...
and this may fit in with something else so...all the more awesome :D
Sep. 28th, 2018 08:42 pm (UTC)
Since the second option stops at 12, I flipped your numbers. Hope you don't mind. :) Your result . . . American chicken, and what's more American chicken than fried chicken? Use any part of the below for your inspiration! Hope it comes through to delight and inspire you!

Buttermilk Fried Chicken
Total:2 hrPrep: 30 minInactive: 1 hrCook: 30 min
Yield: 4 servings
1 (3 1/2 pound) chicken, cut into 8 pieces
2 cups buttermilk
Vegetable oil, for frying
1 cup self-rising flour
1/2 teaspoon sweet paprika
Freshly ground pepper
1/4 teaspoon garlic powder

Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.

Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.

Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.

Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.
Sep. 30th, 2018 08:11 pm (UTC)
Got it!

I had to put this up on Ao3 because it's way too long to include in any post here.

While fulfilling some bingos, I worked in everyone's favorite comfort food of fried chicken ;)


This fic is part of our ongoing yahoogroups roleplaying thread. There are a LOT of characters mentioned, but it is not part of any canon world, so no spoilers are involved.
And other than some mention of M/M relationships, there's nothing here that should need warnings either.

It probably doesn't make much sense out of context, but I've explained the chapter's purpose in the Ao3 Summary.
Sep. 30th, 2018 08:24 pm (UTC)
Wonderful!! :) What would you like for your reward?
Sep. 30th, 2018 08:28 pm (UTC)
Shoot out some last minute words for the monthly count and we'll call it good :D
Apr. 7th, 2019 12:15 am (UTC)
I'm trying to find any of the old things I owed people now that I'm actually writing and enjoying it again on a seemingly regular basis. Did I ever get this done for you, and if not (or if you can't remember), what can I give you instead since it's so early in the current month?
Sep. 28th, 2018 12:37 am (UTC)
First: 18
Second: 5

Thank you!
Sep. 28th, 2018 08:49 pm (UTC)
Use any part of the below for your inspiration! Hope something strikes you well! :)

Cha Gio Vietnamese Egg Rolls

1 cup uncooked bean threads (cellophane noodles)
1 large dried shiitake mushroom
1 pound ground pork
1/2 pound shrimp, chopped
1 large carrot, peeled and grated
1 small shallot, minced
2 1/4 teaspoons Vietnamese fish sauce
1 1/4 teaspoons white sugar
1 1/4 teaspoons salt
1 1/4 teaspoons ground black pepper
24 egg roll wrappers
1 egg, beaten
oil for deep frying

Soak vermicelli and shiitake mushroom in warm water until pliable, about 15 minutes; drain well. Mince shiitake.
Combine vermicelli, shiitake, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and pepper in a large bowl. Toss well to break up pork and and evenly distribute filling ingredients.
Lay 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons of filling across the center of the wrapper. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush egg on top corner of wrapper and continue rolling to seal. Make additional egg rolls in same manner.
Heat oil in a deep-fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.
Fry egg rolls until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags.
Sep. 28th, 2018 01:33 am (UTC)

Yum! How about 23 and 4 for me, please?
Sep. 28th, 2018 09:00 pm (UTC)
Use any part of the below for your inspiration. Good luck! :)

Yasai Itame

In Japanese, “yasai (野菜)” means vegetables and “itame (炒め)” is a noun form for verb “itameru (炒める)” which means stir fry. From the name you might assume it’s a vegetarian dish; however, Yasai Itame usually contains a small amount of thinly sliced pork or sausages.


6.5 oz thinly sliced pork (6.5 oz = 185 g) (skip for vegetarian/vegan)
10 snow peas (10 snow peas = about 1 oz / 30 g)
¼ onion (¼ onion = about 3 oz / 90 g)
¼ cabbage (¼ cabbage = about 7 oz / 200 g)
½ carrot (½ carrot = about 3 oz / 90 g)
1 clove garlic
1 inch ginger (1" = 2.5 cm)
1 Tbsp neutral flavor oil (vegetable, canola, etc)
2 cups bean sprouts (2 cups = about 3.9 oz / 110 g) (loosely packed)
For Pork Marinade
1 tsp soy sauce
1 tsp sake
For Seasonings
1 tsp oyster sauce (skip for vegetarian/vegan)
1 tsp soy sauce
½ tsp Kosher salt
Freshly ground black pepper
2 tsp sesame oil

Gather all the ingredients.
Cut the meat into smaller pieces if necessary, and marinade the meat with 1 tsp. soy sauce and 1 tsp. sake in a small bowl.
Remove the strings from snow peas and cut the onion into thin slices.
Cut the cabbage into 1” (2.5 cm) pieces.
Cut the carrot into 2” (5 cm) long slabs then cut into matchsticks.
Crush (or mince) the garlic and mince the ginger.
In a large frying pan or wok, heat 1 Tbsp. vegetable oil on medium high heat. Once it’s hot, add the garlic and ginger. When fragrant, add the meat and cook until it’s about 80% done. Alternatively you can cook till no longer pink and take the meat out, then add your meat back in when all the veggies are cooked. This will prevent the meat from getting over-cooked.
Add the onion and stir fry until almost tender. Then add the carrot. If you are going to add other kinds of vegetables that are not in the recipe, start cooking the thicker and tougher vegetables first as they take a longer time to cook.
Once the carrot is getting tender, add the cabbage and snow peas. Continue to stir and toss the ingredients.
Then add the bean sprouts and toss one more time. Add 1 tsp. oyster sauce and 1 tsp. soy sauce.
Add the salt, freshly ground black pepper, and drizzle 2 tsp. sesame oil. Enjoy immediately, this dish is fantastic with rice and miso soup.
Sep. 28th, 2018 10:09 am (UTC)
23 and 12, please :D
Sep. 28th, 2018 09:08 pm (UTC)
Use any part of the below for your inspiration! Hope you find something that inspires!

Turkey Sushi Roll

• 300g cooked rice
• 80ml sushi vinegar
• 1 sheet nori seaweed
• cooked turkey (or chicken)
• 2 tbsp teriyaki sauce (optional)
• soy sauce (optional)
• wasabi (optional)
• sesame seeds (optional)

Before we start making our makizushi, we need to prepare our sushi rice. To make sushi rice, sticky short grain rice is mixed with a special sushi rice vinegar. You can find more about how to make perfect sticky rice and sushi rice on our recipe.

Cover two thirds of one side of the nori seaweed with your sushi rice approximately 1cm high. Flip it over so that the rice is face down on a sheet of cling film with the bare section of nori seaweed at the top.

Add your cooked turkey (or chicken) on top of the nori seaweed. You can choose to add some vegetables if you wish before spreading the teriyaki sauce evenly over the turkey.

Now for the fun bit. Start rolling up the ingredients while keeping the roll tight. Once you have rolled it up initially, use the cling film and a rolling mat to make sure the roll is pressed together as tightly as possible. Be careful not to get the cling film caught up inside the roll. The sticky rice should keep everything together without it falling apart.

Finally, cut your roll into 6-8 pieces and sprinkle some sesame seeds over the rice if you want some additional flavour. Mix together some soy sauce with a little wasabi paste in a small dish and use as a dip for your sushi.

Sep. 28th, 2018 10:59 pm (UTC)
22 and 7
Sep. 29th, 2018 08:12 am (UTC)
Use any part of the following for your inspiration; I hope you find something that works for you! :)

Herbed Lamb Cutlets with Roasted Vegetables

2 peppers, any colour, deseeded and cut into chunky pieces Pepper pep-izAlso known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
1 large sweet potato, peeled and cut into chunky pieces Sweet potato sweet po-tate-toeSweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
2 courgettes, sliced into chunks Courgette corr-zjetThe courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
1 red onion, cut into wedges
1 tbsp olive oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
8 lean lamb cutlets
1 tbsp thyme leaf, chopped
2 tbsp mint leaves, chopped Mint mi-ntThere are several types of mint, each with its own subtle difference in flavour and appearance.…
( 18 comments — Leave a comment )


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