ginger pots


Here’s a Shokugeki no Souma recipe in celebration of the second season starting!! I was so excited to find these on sale that I took a picture of the cans even before I got home. Souma would approve, right? (~ USD $1 each!) It was literally as if the cans were saying:

Canned Mackerel Burger Set Dinner from Shokugeki no Souma (feeds 2-3)


For burger(s)

  • 2 cans mackerel (120g cans)
  • 1 cup breadcrumbs
  • 2 eggs
  • 1 onion, diced
  • 3 cloves garlic, diced
  • Ponzu, 2-3 tbsp
  • Cornflour or potato starch, 2 tbsp

For Soup

  • Egg
  • Dried squid
  • A slice of ginger (optional)
  • Salt, to taste.


For Soup

  1. Boil water in a pot
  2. Reduce heat and add dried squid (enough to cover bottom of pot) and ginger (optional)
  3. SImmer until squid becomes soft, and starts losing a bit of colour.
  4. Remove squid bits and ginger (you can eat it too but I found that most of the flavour went into the soup)
  5. Beat egg
  6. In a circular motion, pour egg into boiling soup.
  7. Immediately take ladle and move it as if you were drawing a cross in the soup. This is to protect the soup against vampires  a Chinese 蛋花湯 (Egg flower soup) technique from my grandma.
  8. Serve in a dark bowl to bring out the egg!

For Burger

  1. Debone Mackerel and crumble into small pieces. Keep the canned mackerel juices somewhere else.
  2. Mix in the onions, garlic, and breadcrumbs till mixture looks even.
  3. Beat eggs and slowly incorporate into mixture.
  4. By now, the mixture should start sticking together. If not, add more breadcrumbs and keep mixing until it does.
  5. Form mixture into a giant patty (this amount makes 2) while heating up some oil in a pan.
  6. Pan fry until brown on one side and flip over. To ensure thorough heat penetration, you might want to cover the pan while pan frying.
  7. Remove patty(ies) from pan.
  8. Pour canned mackerel juices into the pan and heat till simmering.
  9. Pour in ponzu and stir. (You can add more than 2 tbsp if you like, because its sour taste makes the burger refreshing and removes the ‘fishy’ taste.)
  10. Mix starch with a little bit of water till dissolved.
  11. Turn off heat.
  12. A little at a time, drizzle the starch water in while stirring the juices with your spatula. If it starts to clump up, don’t add anymore and wait for the juices to cool down even more. Add the starch water until the texture becomes viscous, but make sure it’s even and still runny.
  13. Pour sauce over burger and serve with soup and white rice.

Time saving tip: I made the soup before starting on the patty, so that I could crumble the fish while the water was boiling.

(Note: This is the same plate that I served Nikumi’s Roti Beef Don on, so you can imagine how big that patty is.)

Last step: Kiss the person who made it for you!

(And then follow me @onionchoppingninja and check out my Recipe Archive Page here!)

Put on a pot of water to boil for dinner, then forgot about boiling pot of water. Have scorched pot without water. Luckily caught it before I set off the smoke alarm for the whole building.

Still haven’t packed and I’m leaving after work tomorrow. Maybe I’ll “work from home in the afternoon.

Or maybe I’ll pour a glass of gin & ginger, put another pot of water on the stove, and actually make some dinner, then pack tonight.


Korean Folk Magic Masterpost

What aspects of the culture influence it? What defines it from other folk magic? - queerlittlemermaid

Since this is a korean folk magic post, of course korean culture is 100% included within it. You can’t take out korean from korean folk magic. If someone did, they’d have some shade of a torn up bramble. Growing up, the most prevalent culture influence was ancestor veneration (as is pretty typical through China, Korea and Japan) but also traditional medicine. My mother often (and still does, though she doesn’t view it as magic I find it to be a pretty important aspect of our folk magic) dries herbs on newspaper and then grinds it to a powder, minces it, or keeps it whole to add into tea or food. The side effects to a specific herb (e.g. ginseng boosts energy levels) are the main thing to keep in mind. The practice actually works alongside spiritual reasoning. The active ingredients in ginseng helps to influence blood pressure and insulin production, and increase metabolism. As for the spiritual reasoning, ginseng boosts energy because it is said to affect the Gi (기) and is used to treat a “yang” deficiency in the spleen and kidney. 

I would say what really defines it from other folk magic I’ve seen is that buddhist/taoist religious views are integrated into cultural views, so you’d probably see a bit about 기 and keeping that in balance. And to do that, one would need to eat something that would help your ailment both physically and spiritually.

What differences does it have from European folk magic? - queerlittlemermaid

Korean folk magic has a very animist worldview. So, like the Cunning Folk and rootworkers, prayers has its place. Except we prayed to Korean gods (some of which absorbed Buddhas and Bodhisattvas), even Jesus and deities not from the local folklore were included. It is believed that each stone, plant and animal has a spirit. If your life has recently turned to shit, we didn’t think someone would have cursed you (since it was somewhat uncommon). Instead we would use divination to see if it was a spirit that was upset at you causing your troubles to run amok. 80% of the time, it’s because of a spirit. It could be your recently deceased great aunt because she thought she didn’t have a grand enough ceremony for her passing. It could be the roadkill because you didn’t try to *not* run its body over - and if you didn’t have the space on the road to avoid it, the least you could have done is sent it a quick prayer of “Sorry that happened”. Our whole life is filled with our ancestors and other spirits that can help or hinder our day to day. 

I would say the main difference I’ve seen is that we would listen to our clients’ problems, figure out if there’s an herbal medicine that we can give them, if we can’t then we will divine if the reason for the problem is because of a spirit. If it IS because of a spirit, we will placate it to leave the client alone. If it isn’t (possibly due to a curse), then we would purify the client and draw them up a 부적 (bujeok - a drawn/written talisman typically on white or yellow paper with red ink. It is said that bad spirits are scared of the color red and even repelled by it) to keep them safe. Whereas Cunningfolk seem to have a lot of saints being called upon, a cleansing would ensue, tobacco smoke seems pretty important, and non-edible items as charms to keep around. And candles, obviously. Just as a really general comparison.

What is commonly used? - queerlittlemermaid

In traditional medicine, there’s a lot of herbs being used, mostly for teas and powders to add to food. For instance, my mother recently made a dried batch of 도라지 (doraji, Korean bellflower) roots and ground it up into a fine powder. It’s meant to clear the mucous built up in your lungs from a cold and helps a lot with getting rid of coughs. It is, however, pretty bitter so you only want to add a teaspoon to whatever it is you’re drinking (I would highly advise to start with a pinch and go from there). 고추 (gochu, chili pepper powder) is another very important and often used spice. Ginger and ginseng as well (both are very different with different uses). Another important aspect is FOOD. There are ALWAYS side dishes with the main meal (as is typical of a Korean home) and each meal has a “use”. For example, hangovers are said to be cured by eating 콩나물국 (kongnamulguk, soybean sprout soup). If you’re feeling like you’re coming down with a cold (as you can see there’s a lot of ways to combat the cold in a typical Korean home - this is because the climate in Korea can be cold throughout the year, the climate usually being 19 F to 86 F), you can whip up some 삼계탕 (ginseng chicken soup). On a sidenote, it’s a very common belief that if you have a fever, you “need to burn it out of you” with very spicy food and ginger tea. 부적 are also used pretty often, as are other talismans.

SO, in summation, herbs to put into teas and food is most prevalent in korean folk magic to heal and the placation and bribery of spirits and gods to help us get what we want.

What is traditional korean magic look like? - Anon

This question is phrased a bit awkwardly, so hopefully I’m understanding Anon correctly. Traditionally, during a ritual (for example, 제사 jesa, a ritual or ceremony for venerating one’s ancestors) there will be a pattern of a bunch of fruits, side dishes, rice, 떡 (tteok, rice cakes) and 소주 (soju, korean vodka). There is usually a specific way to do this, depending on the family. All the rituals tend to follow a specific format unless your parents tend to be nontraditional (like my mother) and in that circumstance, the formats are often different from what you’d typically see. It’s also very common for the father and eldest son to take care of specific rituals like 제사 since it was a duty to the family and the family’s ancestors, which usually fell to the man (since Confucianism had quite an effect on Korean society). There will always be candles (typically white to refer to spirits), incense (usually stuck straight up in a bronze urn or bowl), food as offerings (which are eaten by the humans that attended after the ritual because it strengthens the bond between ancestors and the living family). If you’re not referring to specific rituals, on a daily basis, it kind of looks like this: herbs drying on newspaper around the kitchen, containers of whole and minced and powdered herbs and roots, aloe and ginger pots, 부적 around the house, 장승 (jangseung, guardian totem poles) around the yard, 탈 (tal, traditional masks for luck) on a wall. Sometimes, (I know I’m going to have these in my home regardless) a 해태 (haetae, the Korean version of a Foo dog) statue in the home or in the yard to protect from wrong-doers and fire, jade to ensure longevity, prosperity and health. A bunch of different teas. A bunch of candles and incense. 

What would you call a person who uses Korean folk magic? - Anon

I would typically call them 마녀 (manyeo, witch) or 주술사 (jusulsa, folk magic practitioner). Folk magic itself is called 주술 or 마법. We incorporate muism, sometimes daoism, buddhism (and whatever deities we actively worship) but are not 무당 (mudang, Korean shaman). When a 마녀 is initiated, I would probably call them 만신 (manshin) instead, as 무당 refers to old school Korean shaman traditions and still harbors negative connotations in Korea and in Korean communities in the US. 만신 essentially means ten thousand spirits which refers to the shaman’s ability to be possessed and speak to spirits and acts as a mediary for the humans and spirits. It’s a newer term for 무당 without the negative connotations and because of this, I personally feel it has the ability to incorporate more than muism alone, but incorporates the folk magic aspect better than under the 무당 umbrella as well. Then again, some may simply prefer to be called 마녀 still.

Where can one learn more about Korean Folk Magic? - Anon

Specifically from a Korean who works with such. :) It’s not really a wide spread or known practice like hoodoo, it’s not really published about, it’s not really talked about. Because of the colonialism from the US into South Korea, during recent years (I want to say in the last couple decades) they have been denouncing muism as illogical and “primitive”. It’s only in the last few years that muism has seen a rise in popularity, generally amongst politicians because a mudang’s performances are VERY expensive to pay for all of the offerings and such (we’re talking hundreds of thousands of dollars, US-wise) but they’re also popular with teenagers for fortune telling. The colonialism also made Korea one of the top countries to convert to Christianity, and of course the priests and preachers absolutely condemn the traditions. 

However, traditional medicine can typically be learned anywhere in books or online. Fairly easy to find, more often than not you’ll read about Chinese Traditional Medicine, and while there are similarities, Korean Traditional Medicine still has some unique techniques.

And obviously, I’ll be open to questions.

Do you know of any books that cover Korean Folk Magic? And it doesn’t bother you if a non-korean learns Korean Folk Magic? - Anon

There are some books that cover mudangs and Korean shamanism (which is a closed, initiatory tradition). As far as I know, there are no books that cover korean folk magic in all that it entails (e.g. how muism beliefs, traditional medicine, and spirits all tie in together to make rituals and spells).

To be honest, I would feel very upset if someone were to attempt to learn korean folk magic from someone who isn’t korean. I mean, this is my whole life. It’s intrinsically tied to how I grew up and is submersed in my culture. My culture is one of the reasons I was bullied and picked on by my white peers in school for as long as I can remember (“Korea isn’t even a real place” - 3rd grade. “I thought Koreans all had perfect skin and looked gorgeous? Are you sure you’re Korean?” - high school. ”-pulls eyes back to ‘look asian’- It’s just a joke!” - elementary, grade, middle, high school AND after. et al)

Just like how some black people feel that non-blacks won’t really “get” vodou (and hoodoo, etc). It’s because we grew up around it, constantly surrounded. It’s not something to pick up and learn for fun or just because you’re curious. It’s literally our life. I’m sorry, I just have a lot of feelings about this kind of shit since I’m still working through my internalized racism.

If someone were learning the language and culture and our history, then I wouldn’t mind if they wanted to learn korean folk magic from a practitioner as well. To me, it already is a part of the word “culture”, specifically my culture. So if you wanted to learn korean folk magic, but weren’t interested in our language or history, I’m going to tell you that there is nothing I can do for you. If you wanted to learn korean folk magic but not from a korean practitioner, it isn’t going to be korean folk magic. I’d also take a long hard look at why you specifically want to learn korean folk magic. It’s not really open, it would be very difficult to find a teacher, etc etc.

*Disclaimer: This is how it was practiced in my home with some of it being taught from my ancestors. Not every Korean’s home had folk magic in it (and if it did, it’s highly probable it wouldn’t look to be the same because it depends on the family), but the aspect of traditional medicine is still very prevalent.
**If I get more questions sent in, I’ll edit this post accordingly.


ginger, lemon and turmeric tea

this tea is an amazing natural remedy for cold and flu symptoms such as sore throats, sneezing and runny nose, headaches, low fevers and stuffiness.

Ingredients (serves one)

-          One medium sized knob of ginger
-          The juice of half a lemon
-          One knob of fresh turmeric (or 1tbsp turmeric powder)


-          place the ginger in a pot with two cups of boiling water and let it infuse over low heat for 2 minutes
-          add the turmeric or turmeric powder and boil for a further 2 minutes
-          remove from the boil and add the lemon juice
-          strain into a mug or cup or pour into a teapot, and serve with fresh lemon or lime slices and a tbsp. of rice malt syrup or sweetener of choice if desired 

anonymous asked:

Would you have any recommendations of a vegan pho recipe? Thanks!

i’ll share mine but a few things first: 1. i don’t use measurements just like my mom so you’ll have to deal  2. this is for a big ass pot bc that’s the only way we make phở 3. you can use diff sugar. i am one of thsoe vegans that doesn’t consume refined sugar either. idc what you do obv 4. i’m bad at vietnamese don’t laugh 5. consider yourself lucky that i’m sharing this. it took me a lot of years of a lot of annoying stuff including climbing internalized bullshit mountain to get this recipe how it is


- ingredients:

  • củ cải (daikon radish - prob go to a s.e. azn market)
  • gua sang? (jicama)
  • 2 white or yellow onions
  • white part of hanh (green onion)
  • a lil ginger thing
  • spice bag: like a.. soup spoon full of fennel and a soup spoon full of coriander, 1-2 cinnamon sticks, couple pinches of clove, and maybe a palmful of star anise
  • shiitake mushrooms (not a lot of ppl do this but i do)
  • duong - rock sugar or palm sugar… how mcuh?? idk. maybe like.. 2 or 3 of those pog chunks you get at the azn market
  • veg broth somehow (cans or bullion- whatever)

- cut ginger so you get long faces of ginger cross-section > char ginger and whole onions (or like stick it in the oven until a little juice comes out of the onions)
- get a giant ass pot and fill it with water, or a mix of water n canned broth. heat that shit up
- spice bag > pot
- white part of hanh > pot
- bullion if you’re using it > pot
- duong > pot
- cut cu cai across its girth into fat chunks > pot
- skin gua sang? & quarter it > pot
- onions & ginger when they’re done > pot
- cut up shiitake mushrooms into thick slices (this is for flavor but you can also def eat them. they’ll be so good after a few days) > pot


- ingredients:

  • ngò gai (they won’t have this at “conventional” supermarkets, you’ll have to di chợ việt nam or a general SE azn market)
  • hanh (green onion)
  • rau mùi (cilantro)
  • la hue (“thai basil” - go to an azn market)
  • giá (mung bean sprouts. i HATE gia in my pho but i think most ppl like it)
  • chanh (lime)
  • yellow or white onion
  • jalapenos

- cut up ngò gai, hanh and rau mùi into like lil pieces. like how you usually see green onions chopped up. cut them all that small. they can mix too > plate ‘em
- wash la hue & giá > plate ‘em
- cut mandoline thin slices of onion > plate
- quarter chanh > plate
- slice jalapenos across girth > plate


- đậu hũ (tofu) sliced and friend - this is my “meat”
- bánh phở (phở noodles) - soak noodles in water
- tưởng đến & tương ớt (hoison sauce & sriracha)


- cook the broth for AT LEAST a few hours. if you can wait, eat it the next day. it will be so much better. once the green & white onions start getting mushy take them out

- fill up pho-sized bowl (this is like 5x volume of white person soup bowls) with noodles - boil them somehow for a VERY short time (you can boil water and pour it into bowl then immediately strain out water, or you can boil water and drop the noodles in then immediately take them out) the timing is important bc the noodles cook again some more when you pour the boiling pho broth over them. you don’t want them overcooked

- put dau hu, herbs (la hue- just the leaves, ngò gai, hanh, rau mùi) jalapenos & giá on top of cooked noodles

- pour boiling pho broth over everything (you can take the shiitake mushrooms too.) you’ve got to put like TOO MUCH broth. that’s how you eat it. the noodles have to drown in that shit

- squeeze chanh into broth

- add tưởng đến & tương ớt

- don’t use a fork

- don’t instagram that shit unless you yourself are vietnamese or unless you think you’ve been super respectful to the recipe. if you haven’t, if you felt like using fucking soba noodles or putting goddamn asparagus in that shit, don’t even call it pho and don’t ever tlak to me again


First things first. Start your day with 5 minutes for yourself. Set your Alarm for 5 minutes to 7:00am instead of 5 past. Find or create a little sanctuary in your home, with pillows, candles, incense, essential oils.. maybe some tunes. Now let go, just breathe and be mindful of each and every body part without consciously thinking about them- just feel. Woo! early stages of meditation! Don’t worry, im not the best at it yet either, but i know that when i start my morning with 5 minutes of relaxation, mantras, essential oils, and deep breathing, your whole day flows with such ease, it seems everything is impossibly in your favour.

Feeling funky?

get some Tumeric into you! infact, get as much as you possibly can into you until your sweat turns yellow!Whenever i start to feel a little off colour, or my housemate has a cough - i whip up some of this magic


1x 4cm grated Tumeric root OR

1 heaped teaspoon of Tumeric powder (per glass)

1x 3cm finely grated ginger root

Raw honey

Fresh lemon juice


Place grated turmeric and ginger into a pot with 2 cups of water

bring to the Boil and let simmer for 5 minutes (or just mix the powder into hot water)

Strain out the bits! and pour your boiling water into two large glasses or big mugs.

add the honey and lemon to taste and drink up!

Your little cold will disappear i assure you!