To the silly guy fans <3TENNAAAAAAA AAAARDRRRAAAAAAHHAHAHHAHHHH DIIDEEEEEEEEEEE they wanted both spamg and fry because they’re insane so. Idid
Haven’t drawn in this kind of style ever since I got into fallout it’s nice to draw in it again
+ THEIR PART OF THE TRADE BECAUSE THEY BARELY USE YUMBRL RRAAHAHAHAHAHATRRAHHAHAAAARRYAHARAG MY PANTS::
They are very nice individuals! They’re so lovely!! They have very strong physique I love my friends art!! Tennai love you /p!!!!!!! What do you mean this is edited no it isn’t u are insane what about my pants
I almost forgot to mention my friend makes comics and makes video essays on certain topics (tho due to college and hw and their procrastinating they can’t do much): One of their vids!!!!! They’re making another one which I GET TO HELP!!!!!!! YOU GET TO SEE MY. AWESOME THINGS!!!! Pls support them they’re awesome and very cool
A Kenyan favourite, beef dry fry will usually be served at homes alongside kachumbari (salsa) and ugali. It is one of those comfort meals that are easy to make, tasty and very satisfying. There are a few ways to level it up, by putting in a bit of science and ingredient knowledge.
This beef dry fry recipe will be ready in 30 minutes time, including 15 minutes of prep and 15 minutes of cook time. It serves 2.
Tools & Ingredients
Ingredients
500g (Around 1 pound) of beef preferably sirloin -> Rump can also work but sirloin will be more tender and have a better flavour.
You can use flank and skirt steak as well, but only if you like your beef medium rare. Anything more will make your beef tough
1 large or 2 medium red onions
1/2 - 1 teaspoon of salt or to taste -> Use a little more if using coarse salt
1/4 - 1/2 a teaspoon of freshly cracked black pepper or to taste -> A few twists of the pepper mill
Although I love convenient pre-packaged products, ground black pepper does not bring to the table even half of what cracked black pepper does. So, try to use freshly coarsely ground or cracked black pepper, you will taste the difference.
2 - 3 tablespoons of oil for the pan -> Use your favourite high heat cooking oil
Tools
Wooden Spoon
Heavy bottomed pan -> A pan without non-stick coating is preferred. Stainless steel, cast iron even aluminium will work.
Procedure
If your meat is not pre-cut, cut it into thin long slices or around 1 inch (2.5cm) cubes - you can go as big or as small as you like, bigger if you like the rarer side of beef. Pat your meat dry for better sear; drier surfaces brown faster and better. Optionally, you can also dust some flour on the cut beef slices or cubes, this will help with browning.
Ps: If cutting the beef proves to be a challenge, put it in the freezer for 10 - 15 minutes prior to cutting it. This will make the meat studier and help to get even slices/cubes.
Salt and pepper your beef. Briefly massage the salt and pepper into the beef so every piece gets properly seasoned.
Peel and slice your onions into half moons; cut the onion into half, then with the cut side down, slice thinly across the onion, working from the tip to the root. Discard the root.
Place your pan on medium-high heat. The pan should get really hot, a drop of water shop bead and dance around the pan.
Once the pan is hot, add in the oil, and wait for it to start to shimmer, which should take seconds, if the pan was hot enough.
When the oil starts shimmering add in your beef taking care not to overcrowd the pan. Cook the beef in batches if the slices or cubes cannot all seat on the pan in one layer with some space between them.
Here comes the hard part, let the meat be, no tossing, stirring or moving. Let the searing and browning happen undisturbed for a few minutes (around 3 minutes). You will know they are ready to be flipped when you can see the meat has turned from red to brown at least halfway and it smells like barbeque or nyamchom.
If you are particular, flip the meat pieces so each side can get browned. However, if you are impatient, you can stir until the meat is browned and done to your liking.
A few minutes before the beef is done. Add your onions and stir until the onions have softened but still have a little bite to them (that is how I like it). If you like your onions completely softened, take out the meat a minute or two before it’s done, sweat the onions until they turn translucent then add back your meat until it's done.
It would take a few tries to tell the timing, however, if you use a good cut of beef like sirloin, overcooking it by a minute or two won’t destroy your dish.
Once done, take out the meat and let it rest for a few minutes before serving alongside ugali, kachumbari (salsa) and some greens like sukuma wiki (collard greens/flat leaf kale) or traditional greens like mchicha and managu if you like.
Notes
-The cut of beef is important here, I love sirloin, found around the back of the cow. It is a flavourful beefy cut that is quite forgiving even when you overcook it. Rump, from the hind legs of the cow is tougher but still OK. Skirt and flank, from around the belly are good only if you do not overcook them, am talking no more than medium rare.
-Let your pan get HOT. Open the windows and if you have one, turn on the chimney hood in your kitchen. It takes a very hot pan to sear and brown the beef well. Things will get smokey so don't panic, it will pay off.
-Do not overcrowd the pan, work in batches if you have to. Overcrowding will make the meet steam rather than sear. Searing locks in the juices in the beef, so your dry fry will be juicy and flavourful.
-Do not overcook the meat, I know as Kenyans meat has to cook and cook and cook because we fear that undercooked meat will give us bacteria and worms. However, 5 - 10 minutes is enough depending on how well done you like your beef and how thin or small your pieces are.
-I used to think resting the meat was not really beneficial since your meat will go cold. Well, trust me I tried it both ways and resting really does make the meat juicier. So let the meat rest, if in a hurry 5 minutes can do but I usually shoot for 10 - 15 minutes. If you are afraid of your meat going cold, cover it with foil until you are ready to serve.
I cannot count the number of buffalo wings I've consumed in the last 2 weeks--those savory drummettes have become comfort food for a few of us friends needing to end a stressful week on a high note, or wanting to celebrate a job well done. And so without a flinch, I agreed tonight to accept an invitation to sample what is supposed to be the finest chicken wings this side of town.
Ok, so granted the wings at San Tung Chinese Restaurant aren't exactly buffalo-style, they certainly rank among the best wings I've ever savored. The menu spells out the secret: these wings are dry fried, which my sister Eileen clarifies is a process that renders out the fat in the skin while preserving the chicken's flavorful juices within. The result is a crust that's amazingly c-r-r-a-c-k-l-y. The texture is enhanced by a sugary glaze poured over the scorching meat, crystallizing slightly to add to the crunch, and coating the wings with a sweet, zesty, spicy layer of heaven.
It is no wonder long queues form by the restaurant's door along Irving Street. Everyone is lining up to feast on this dish, and every table has plates of wings devoured to their dry bones.
Too bad my friends aren't here to share the meal.
San Tung is at 1031 Irving Street, San Francisco, CA 94122.
