{"text":"@libroraptor add a leaf into any tongsui you make. You\u2019ll instantly make a SE Asian version of Cantonese tongsui with just that addition. You can switch out the regular sugars with interesting palm sugars as well to make it even more so. I usually do a base of some kind of palm sugar, with crushed ginger and pandan leaves. Add it to rice as well for an extra fragrance. Rice and pandan leaves have a similar smell. Put fish or chicken inside a leaf or more (making like a parcel with a few leaves), season the protein, use a toothpick to \u2018close\u2019 the parcel, then bake the whole thing.","truncated":false,"created_at":"Tue Jul 08 13:07:53 +0900 2025","in_reply_to_status_id":"10435802","uri":"https:\/\/hachyderm.io\/users\/skinnylatte\/statuses\/114815641268358941","source":"ActivityPub","source_link":null,"id":10435803,"in_reply_to_user_id":53393,"in_reply_to_screen_name":"libroraptor","geo":null,"user":{"id":43116,"name":"Adrianna Tan","screen_name":"skinnylatte","location":null,"description":"Queer Southeast Asian product manager living in California working on #civictech. Lukewarm takes on tech, food, bicycles, and lots and lots of pet photos.Learning to play jazz piano and saxophone.","profile_image_url":"https:\/\/gnusocial.jp\/theme\/gnusocialjp\/default-avatar-stream.png","profile_image_url_https":"https:\/\/gnusocial.jp\/theme\/gnusocialjp\/default-avatar-stream.png","profile_image_url_profile_size":"https:\/\/gnusocial.jp\/theme\/gnusocialjp\/default-avatar-profile.png","profile_image_url_original":"https:\/\/gnusocial.jp\/theme\/gnusocialjp\/default-avatar-profile.png","groups_count":0,"linkcolor":false,"backgroundcolor":false,"url":null,"protected":false,"followers_count":0,"friends_count":0,"created_at":"Wed Nov 30 10:16:57 +0900 2022","utc_offset":"0","time_zone":"UTC","statuses_count":14780,"following":false,"statusnet_blocking":false,"notifications":false,"statusnet_profile_url":"https:\/\/hachyderm.io\/@skinnylatte","cover_photo":false,"background_image":false,"profile_link_color":false,"profile_background_color":false,"profile_banner_url":false,"is_local":false,"is_silenced":false,"rights":{"delete_user":false,"delete_others_notice":false,"silence":false,"sandbox":false},"is_sandboxed":false,"favourites_count":0},"statusnet_html":"<p><a href=\"https:\/\/mastodon.nz\/@libroraptor\" class=\"u-url mention\">@libroraptor<\/a> add a leaf into any tongsui you make. You\u2019ll instantly make a SE Asian version of Cantonese tongsui with just that addition. You can switch out the regular sugars with interesting palm sugars as well to make it even more so. I usually do a base of some kind of palm sugar, with crushed ginger and pandan leaves. <\/p><p>Add it to rice as well for an extra fragrance. Rice and pandan leaves have a similar smell. <\/p><p>Put fish or chicken inside a leaf or more (making like a parcel with a few leaves), season the protein, use a toothpick to \u2018close\u2019 the parcel, then bake the whole thing.<\/p>","statusnet_conversation_id":5318607,"statusnet_in_groups":false,"external_url":"https:\/\/gnusocial.jp\/notice\/10435803","in_reply_to_profileurl":"https:\/\/mastodon.nz\/@libroraptor","in_reply_to_ostatus_uri":"https:\/\/mastodon.nz\/users\/libroraptor","attentions":[{"id":53393,"screen_name":"libroraptor","fullname":"Alistair K","profileurl":"https:\/\/mastodon.nz\/@libroraptor","ostatus_uri":"https:\/\/mastodon.nz\/users\/libroraptor"}],"fave_num":0,"repeat_num":0,"is_post_verb":true,"is_local":false,"favorited":false,"repeated":false}