Comments for Hideout Recipes

Comment on Ramen Eggs 🍜 by qsatisfaction

qsatisfaction — Thu, 23 Apr 2026 16:03:22 +0000

Yo, this recipe is delicious. Highly recommend leaving the eggs to marinade for a few days, because the bring environment sucks out the excess water from inside the egg, which gives the soft-boiled yolk a really awesome gel texture. Also, the flavor goes all the way through the egg!

When I made this, I added garlic ginger paste to the marinade, because I like that in my ramen. Leftover marinade can be added to your ramen as seasoning, or you can add it to your next marinade!

Comment on Ramen Eggs 🍜 by qsatisfaction

qsatisfaction — Tue, 14 Apr 2026 17:59:55 +0000

You can actually steam eggs in a covered pot! Just put 1-2cm water in the pot, add the eggs, and cover. It cooks just as quickly as booking, except you don’t need to wait for nearly as much water to come to a boil first.

Comment on Ramen Noodles 🍜 by qsatisfaction

qsatisfaction — Thu, 09 Apr 2026 20:32:28 +0000

I can make my own lye water, right?
A recipe I found suggests baking some baking soda for an hour at 120°C, then mixing it with water at 1: 4

Comment on Korean Fried Chicken by Sam Harrison

Sam Harrison — Thu, 25 Dec 2025 00:59:55 +0000

The ginger for the chicken rub, that’s dry ginger powder, correct?
I’m looking forward to trying this one. I do quite a bit of deep frying, but I’ve never successfully made fried chicken before. Double-frying sounds like it would really do the trick though!

Comment on Okonomiyaki by Sam Harrison

Sam Harrison — Thu, 18 Dec 2025 12:16:19 +0000

Hell yeah! Okonomiyaki is classic food! I don’t talk the time to grate yam, so I just add a little flour, though I supposed I could grate a little potato. That might add enough starch, and it’s a great nutitive that pairs well with cabbage.

Comment on Mapo Tofu by Sam Harrison

Sam Harrison — Wed, 02 Jul 2025 02:08:00 +0000

So I tinkered with the recipe in order to turn down the heat until it’s more of a pleasant warm winter dish.
I swapped the chilli peppers for long hot pepper.
I swapped the doubanjiang for miso paste.
I also swapped pork for chicken (dietary preference).
I also … forgot to buy scallions and now the dish is a really pale tan with no additional colors.

But it’s very tasty! I’ve wanted to try Mapo for years. I have no idea if this is what it’s supposed to taste like but I like it. Next time I’ll try making it closer to the source.

Comment on Mango Sticky Rice by Mjeno

Mjeno — Mon, 14 Apr 2025 17:36:13 +0000

In reply to qSatisfaction. Thank you for your comment and rating! And for cooking so many of my recipes, it genuinely means a lot.

Comment on Gochujang Udon by Mjeno

Mjeno — Mon, 14 Apr 2025 17:31:49 +0000

In reply to qSatisfaction. Awesome, glad you like it so much! It's definitely one of the fastest and easiest recipes in the Hideout, I often make it on week nights after work.

Comment on Mango Sticky Rice by qSatisfaction

qSatisfaction — Mon, 14 Apr 2025 13:58:47 +0000

Not everyone has mochigome (glutinous rice) lying around, but that’s a shame. Soak it overnight and steam it like this for an amazing textural experience.
Follow the rest of the recipe for a low-effort, delicious rice pudding. The more tangy the mango, the better. This is a dessert portion, so you may want to double or triple it per appetite.

Comment on Gochujang Udon by qSatisfaction

qSatisfaction — Thu, 10 Apr 2025 23:24:05 +0000

Bro. This is good.
It took very little time to cook.
It’s basically spicy mac and cheese.
I will absolutely make this again. I could make this every night, no matter how busy I am. Be sure to throw in some extra vegetables when you’re cooking the shallots and garlic. I had some leftover garlic chives (from trying the pas Thai) and it’s great.