Long Soy sauce Poems
Long Soy sauce Poems. Below are the most popular long Soy sauce by PoetrySoup Members. You can search for long Soy sauce poems by poem length and keyword.
Thy arms are opened
to embrace you
to hear them sing
ah-song of love and peace
who calms the shores
to create beaches Lord and King
held in high esteem
the sweetness of
a world ah-plenty
the world should know
how sweet the taste
Love lifted me
to great esteems
to make me smile
to make me sing
I taste the sweet
and glorious things
double fired plantains
pan fried and pressed into a muffin pan
filled with strips of pig ears in a tangy spicy sauce
topped with a cilantro green sauce
and toasted sesame seeds
5&1/2 cups of cooked pig ears
cut into stips
and boiled in
3 quarts of water
1 orange halved and squeezed
3 peppercorns
4 smashed cloves garlic
1 medium onion diced
5 tablespoons of vinegar
3 tablespoons of salt
3 sugar
2 star anise
cook for 1 hour until fork tender
drain and add to a bowl
2 Tablespoons of cayenne pepper
1/4 olive oil
1/4 lemon juice
4 tablespoons of garlic
1/2 teaspoon of fish stock
3 tablespoons of shredded coconut
2 tablespoons of honey
1 tablespoon of molasses
1 Tablespoon of spiced Rum
1?3 cup diced onions
5 tablespoons of toasted sesame seeds
1 teaspoon of celery seeds
2 tablespoon of soy sauce
1/4 cup of diced apples
1/4 cup of diced candied ginger
fry plantains golden brown
press plantains in muffin pan
to create cups fill with pig ears
and bake 15 minutes at 350 degrees
1/2 cup mayonnaise
3 tablespoons lemon juice
1 ?4 cup of chopped cilantro
1 teaspoon of jalapeno pepper
2 tablespoons of crushed garlic
3 teaspoon vinegar
What God has Claned you must not call common!
when upon grasping in the fridge
for a bottle of hot sauce
amidst the myriad of styles
collected for the taste,
her/his hand grasped hold of a
teriyaki hot sauce,
something of which s/he him/herself
thought that s/he’d created
one early eve,
upon returning from work
with a hungry stomach &
nothing but frozen potatoes to
microwave & just a little butter
to be had---
whence administering the cayenne
sauce, of which Frank’s was all
that roamed free in the vacant
box of ice,
s/he’d chosen to mix it with the soy sauce
left over from an attempt at a
Schezwan dish a few nights earlier &
in retrospect, the taste was
something that s/he swore s/he’d repeat,
given the right circumstances &
the right desire.
when s/he was younger &
tinkering in her/his dad’s garage, s/he
nailed two leather straps to two corresponding
planks of wood, then
slipping her booted feet in,
s/he got atop a snow hill & slid down
with her/his weight a few feet,
before falling face down in the snow
that had not yet really packed in &
alas,
s/he didn’t let the light bulb glow further,
instead, discovering with the rest of us later
that this invention would come to be known as
the “snowboard” &
that “snowboarding” would become a zillion dollar
industry---
so,
one can imagine that when s/he saw that
some company who makes hot sauces,
had already put two & two together,
mixing soy sauce with a cayenne based sauce,
s/he was quite dissatisfied to say the least &
after unscrewing the cap, licking the top to check
the taste,
the anger built up inside &
s/he him/herself felt that s/he was one step away
from smashing the bottle on the kitchen floor
in a fit of rage,
because s/he’d have to go on working the rest of
his/her life,
when joe/jen schmo would get to live out
the rest of their lives
sipping Mai Tais, greased up in coconut oil on
some beach---
but then that light bulb did kick in,
if not better late than never
&
s/he did not smash the bottle,
because after all,
it was goddamned tasty.
Adamant Face
My mother used to say with an adamant face, "There is a place for everything and for everything a place!”
My goodness, this house is a total disgrace"
So every Tuesday at quarter past 4:OO
each person in our family had the same chore,
to straighten the house and pick up the floor.
We all sighed, then one replied,
“Where do we put things?”
“Where do they go?”
"Where did they come from?"
"We don’t know!”
"Just put things back in their original home.
"Whatever you do, don’t let them roam"
If you don’t know what it's called,
where to put it,
or what it does,
or you can’t throw it out or know it’s name because,
it doesn’t have a match or
there is a piece detached ;
then don’t give up, just keep your chin up.
Leave nothing astray, but please be done by the end of the day"
"There is a place for everything and for everything a place" she reminded us with her adamant face.
Our cleaning began, and what did we find ?
Interesting things of every kind.
Two birthday candles from my cake years ago, rusted nail clippers that trimmed my big toe.
A broken pencil with a very dull end, and a thank you card I forgot to send.
A soy sauce packet stuck to a fork, from a take out order of moo shoo pork.
A spool of thread, the color red, when I sewed my clumsy thumb instead!
Grandpa’s glasses missing one lens
My sister’s retainer
And 2 leaky pens
A postal stamp
A bread bag clip
The top to my mother’s pink lipstick.
A germy cold lozenge when I had the flu.
A dirty lace from a tennis shoe.
Three receipts from CVS.
A zipper from an old prom dress.
Soon we finished, and one replied,
“Our cleaning is done, we picked up the floor,
No longer a disgrace anymore!"
"We put things back in their original home,
where they belonged and could not roam”
“Mother, that place was the kitchen drawer!"
Our job is done, say no more!
4 CUPS OF PORK-BUTT SLICED
1/3 CUP OF CORNSTARCH AND 1/3 CUP OF WATER(MIXED)
1 CUP OF LIME JUICE
1/4 CUP OF CHILI PEPPERS(HOT)
1 CUP OF ONIONS (CUT INTO WEDGED PIECES AND BLANCED)
2 TABLESPOONS OF SOY SAUCE
1/4 HONEY
1/4 BROWN SUGAR
1/2 CUP BANANA RUM
5 PLANTAINS BROILED(UNTIL CARAMELIZED)
1/3 CUP OF GREEN PEPPERS (BLANCHED)IN STRIPS.
3 TABLESPOONS OF CRUSHED GARLIC
5 TABLESPOONS OF FISH STOCK
...........................................................................
5 CUPS OF COOKED RICE
1/2 CUP OF OLIVE OIL
1 TABLESPOON OF CUMIN
1 TABLESPOON OF PAPRIKA
1 TABLESPOON OF GARLIC POWDER
1 TABLESPOON OF ONION POWDER
3 CUPS OF PORK BROTH
1/3 CUP OF CHOPPED GREEN ONION
1 CUP OF DICED CUCUMBER
1 CUP OF DICED APPLE
1/3 CUP OF CHOPPED RAISINS
1 CUP OF PISTACHIOS
1/4 CUP OF SHREDDED CARROTS
1/2 CUP OF CHOPPED FINE MUSTARD GREENS
..............................................................
IN A WOK, HEAT 4 TABLESPOONS OF OLIVE OIL, GARLIC, ONIONS AND PEPPERS, REMOVE VEGTABLES, ADD PORK-BUTT AND COOK UNTIL NEARLY DONE, ADD VEGES AND , SOY,CHILIS, ADD RUM, COOK OFF ALCOHOL, ADD, FISH STOCK AND LIME JUICE AND HONEY AND BROWN SUGAR, ADD A LITTLE OF CORNSTARCH MIXTURE TO THICKEN, ADD PLANTAINS AND REMOVE FROM THE HEAT.
..........................................................................................................
IN A WOK, ADD OIL, GARLIC,CARROTS, MUSTARD GREENS, STIR FRY FOR ABOUT 4 MINUTES, ADD RICE UNTIL RICE STARTS BROWNING STIR, ALLOW MOST OF THE RICE TO BE COATED IN OIL AND GREENS, ADD SPICES, STIR AND COAT THE RICE, ADD RAISINS , ONIONS APPLES, CUCUMBER AND PISTACHIOS, REMOVE FROM HEAT
......................................................................................................
TO PLATE RICE FIRST
TOPPED WITH PORK
SPRINKLE WITH COCONUTS FLAKES
AND SERVE!
Lyricvixen's Easy Fried Rice for two or three Recipe
1.) 1/2 TBSP = butter
2.) 1/2 cup = onions (or one tbsp of dry onions)
3.) one Clove = garlic minced
( 1 tsp garlic powder or 1/2 tsp garlic granules)
4.) one cup + 1/2 cup = cooked boiled white rice (more to taste)
(used great value - mushy)
5.) one egg (no egg for me - if would be boiled)
6.) 1/4 cup = peas (more to taste)
7.) 1/4 cup = corn (more to taste)
8.) 1 TBSP = Kikkoman soy sauce
9.) one sprinkle = Black Pepper (more to taste)
10.) Two sprinkle = Thai Kitchen Premium Fish Sauce (more to taste)
11.) one tsp or a drop =
Lee Kum Kee Premium Oyster Flavored Sauce
12.) 1 TBSP = Mushroom Seasoning (Brand: Po Lo Ku)
(Ocean Mart | Roy, UT or amazon.com )
a.) first: wash rice & boil rice - use directions (or YouTube)
as rice is boiling
b.) saute: onions in butter - cook - 5 to 10 min.
c.) add: garlic - cook - one min. stir
d.) now pour in: cook - corn & peas in mix
e.) add: soy sauce/Black Pepper/ Fish Sauce /Oyster Flavored Sauce
and Mushroom Seasoning
stir - cook 5 mins. to 10 mins
Mix - rice with the veggies -
Fried rice should be done
https://onedishkitchen.com/fried-rice-recipe-for-one/
By Joanie Zisk
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a year ago coronavirus • food • family • dinner • recipe • love
Form:
The cooks in the Japanese navy
Make a dish of aquatic fly larvae.
Too small to filet them,
They just lightly sauté them
In well-sugared soy sauce as gravy.
That Venezuelans eat spiders may be new to a few,
Though tarantulas rarely end up in a stew.
They're best when they're toasted,
Or freshly fire roasted,
Yielding eight tasty drumsticks instead of just two.
Some South Africans' diet is less than ideal,
And porridge of corn is a popular meal.
If the stuff's a bit lumpy
They never get grumpy,
Those termites are added to give it some zeal.
In Cambodian markets in streets
Cooked cicadas are vended as treats.
But etiquette begs
One remove wings and legs
Before they're scooped out and served up as eats.
The Balinese delight in flying things,
Dragonflies are crunchy sweet and have no sting.
They're first dewinged to stop their frolic,
Then boiled in coconut milk and garlic,
But just enough to give the taste some zip and zing.
In the rest of the world from Nashville to Naples
They haven't caught on and don't grace many tables.
Though infrequently served
Canapéd or hors d'oeurved,
More bugs are a treat than are treated as staples.
Author's note: According to Miguel Vilar of "Science World", 80% of the world's population savors bugs, either as staples of an everyday diet, or as rare delicacies. Entomophagy has yet to catch on in America and Europe. Thank goodness for small favors. I'm just saying…
I love Korean food
K food
Ever since I first
Encountered it in 1979
When I joined the Peace Corps
Korean food is somewhat like
Chinese, Japanese, Vietnamese, and Thai
With some American influences as well
and lately Mexican food and Turkish food
And Italian food have made an impact
But it is also unique
Distinctive
And delicious
The essence of Korean food
Is the complex interaction
Of the main ingredients
The aroma of chives, fish sauce, garlic, ginger, onion,
Eggs, oyster sauce, green onion, sesame oil,
Soy sauce, red pepper paste, tofu, vinegar, sugar
And other spices and herbs,
Creating a symphony of flavors,
Scents and umami spiciness
That stimulates my appetite
And make my mouth water.
Korean food is traditionally served
With steamed rice alongside
“banchan” side dishes
Including the famous Kimchi
Pickled fermented cabbage
And a main entry,
Either beef, chicken, fish, pork,
And often a savory stew as well.
One of my favorites is budaejijae
“army stew” that dates back
To the Korean war era
In a pot filled with kimchi, and tofu
Add some chicken, hotdog meat, spam
And often cheese and boil it all up
And serve over rice
Wash it down with copious
Amounts of Korean liquor
Soju drunk Russian style
Straight shots.
2 yucca roots peeled and diced
3 quarts of boiling salted water
add roots, when softened
remove from water
and smash them while they are hot
allow to cool
measure two cups
add, 3 egg yolks
2 teaspoons of white pepper
2tablespoons of crushed garlic
3 chopped green onions
1/4 cup of heavy cream
mix together until smooth
add 1 teaspoon of salt
we are going to use this
mixture to make a dumpling
on aluminum foil, but you
have to make the
stuffing to stuff the dumpling
with. in a medium size bowl
add 12 jumbo shrimp
deveined and tail removed
the juice of one lemon
2 tablespoons of soy sauce
1 teaspoon of cayenne pepper
1 teaspoon of garlic powder
1/2 teaspoon of onion powder
3 tablespoons of brown sugar
5 tablespoons of cornstarch
1 tablespoon of spice rum
3 tablespoons of coconut oil
2 tablespoons of unsweetened coconut flakes
mix well.
using aluminum foil,
make dumplings about three tablespoons each,
(using 1 & 1 1/2 tablespoons, on top, and bottom)
fill with two shrimp each and top with dumpling
fold foil into the dumpling size you desire
make about 6 o r eight dumplings, or even 12 dumplings
depending on the amount of dumpling mixture you have.
steam these dumplings in a steamer
or bake them.
serve with a lite sweet tangy lemony sauce.
3 cups of pureed shrimp
3 cups of grounded white fish
1/2 cup of lemon juice
3 cups of bread crumbs
1 tablespoon of mace
3 tablespoons of cayenne pepper
2 tablespoons of garlic powder
1/2 cup of parmesan cheese (dried grated)
2 cups of heavy cream
in a food processor, mix fish and shrimp
add seasonings, add bread crumbs
mix smooth.
add heavy cream, mix until rich and creamy, add bread
crumbs to even out the consistency.
in a non stick muffin pan, scoop fish and shrimp mixture in
bake in a in a square baking pan filled with hot water.
bake until golden brown.
fuse together
1/4 cup of olive oil 1/4 cup of lemon juice
5 tablespoons of chives, adding more oil if consistency is incorrect
in a large oven ready pot with a lid
add 4 cups of beef broth
2 cups of chopped broccoli
3 cups of chopped cabbage
1 cups of chopped fresh kale
2 cups of chopped fresh cauliflower
2 cups of minced onion
1/4 cup of crushed garlic
2 cups of minced potatoes
1 cup of minced carrots
2 cups of diced fresh tomatoes
1 cup of minced green bell pepper
1/4 cup of chopped celery
4 tablespoons of soy sauce
2 cup of minced smoked hock meat (cooked)
5 tablespoons of red pepper flakes
cook until the potatoes are tender and you can smell the hock meat blended with the veggies!
3 cups shredded chicken ( optional)
1 guart of chicken feet broth( optional)
Or
3 cups of shredded pork
1 quart of pigfeet broth
(Or combine)
,1 quart of veggie broth
2 cups of sauteed onion
2 cups of roasted red pepper
1/4 cup of sauteed celery
6 minced cloves of garlic
1 sprig of thyme
1/2 chopped sun dried tomatoes
1 cup of chopped portabella
Thicken broth and add ingredients
4 cups of shredded fried cabbage
1/4 cup of sliced carrots
1/3 cup of green onion
Sesame seeds toast 2 tablespoons
2 tablespoons of fish stock
3 tablespoons of sugar
4 tablespoons of minced garlic
1/4 of dehydrated onion
3 tablespoons of lemon juice
3 tablespoons of lemongrass
2 tablespoons of cayenne
4 tablespoons of coconut shredded
Soy sauce
1/4 cup of chopped turkey bacon
5 tablespoons of minced shrimp (optional)
Egg roll wrappers
Veggie oil for frying
12 cups of cooked rice
As a side garnish shred two cup of
Cucumber
1 cup of shredded apples ( with pork)
Toss in lemon juice and olive oil (1/4 cup each)
4 cups of chopped cilantro
2 tablespoons of garlic powder
2 tablespoons of Red pepper flakes
2/3 of French fried onions
Crush in a ziplock bag
Toss together and
Rice in the bowl
Soup on top
Eggrolls sliced stop soup
Garnish on top