Trying to make claypot rice the way I like it, in an oven. There are only a few places in the Bay Area that do it and they do it the Toishan way. It looks exactly the same as Malaysian / Singaporean Cantonese claypot rice but isn’t crispy and burnt, and is far more lightly seasoned. Which is unacceptable of course.
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Adrianna Tan (skinnylatte@hachyderm.io)'s status on Monday, 07-Jul-2025 03:38:02 JST
Adrianna Tan
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Adrianna Tan (skinnylatte@hachyderm.io)'s status on Monday, 07-Jul-2025 03:42:48 JST
Adrianna Tan
I just want a ‘burnt rice across the world’ popup
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Adrianna Tan (skinnylatte@hachyderm.io)'s status on Monday, 07-Jul-2025 04:00:04 JST
Adrianna Tan
@jkirkendall @consumablejoy yesssss
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Jon-o-lantern (jkirkendall@wandering.shop)'s status on Monday, 07-Jul-2025 04:00:05 JST
Jon-o-lantern
@consumablejoy @skinnylatte When we eat out in Iranian restaurants I always ask for the tadiqh - the base layer of rice that fries up golden brown in any of the rice dishes they make. Sometimes they slice potatoes paper thin and will layer that as the base layer, and that's pretty tasty, too!
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consumableJoy (consumablejoy@wandering.shop)'s status on Monday, 07-Jul-2025 04:00:06 JST
consumableJoy
@skinnylatte I am so on board with this pop up
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Zack Stern (zackstern@hachyderm.io)'s status on Monday, 07-Jul-2025 06:32:02 JST
Zack Stern
@skinnylatte yesss. Team crispy rice!
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