Decadent Oatmeal

Yesterday, I returned from Scottsdale, AZ after a scorching weekend of ultimate, which included an apocalyptic dust storm, flooded streets from a record amount of rainfall, dinner at a restaurant named Chino Bandido, a sketchy hotel next to a Waffle House, Bang Bang by Jessie J, Ariana Grande, and Nicki Minaj bumping on repeat, and a kitchen tour with a pig’s head followed by credit card roulette at downtown Scottsdale’s Citizen Public House gastropub.

Decadent oatmeal is a TLF (TuroK Like Food) original, created out of necessity caused by a lack of eggs for breakfast and a taste preference for creaminess. Relatedly, I love the buttery texture that differs substantially from sticky-sweet oatmeal. Decadent oatmeal feels more substantial than any instant oatmeal you may eat regularly.

The addition of honey disqualifies this recipe from appearing in my savory oatmeal post.


  • 1/2 cup oats
  • 1 cup water
  • A pinch salt
  • 1 tablespoon coconut oil
  • 1/2 tablespoon honey
  • 1 tablespoon butter


Cook the oatmeal however you prefer, incorporating the salt with the oats and water. After the cooking is complete, Mix in the coconut oil and honey, stirring to combine. Pour or scoop the oatmeal into your serving vessel. For presentational purposes, don’t mix in the butter; place it on top.

Decadent Oatmeal

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Beer-Battered Fish Tacos

I remember eating fish sticks as a child. Remember those? The frozen pieces of pre-fried fish, which, after popping into the oven would turn into crispy, buttery, non-fishy fried sticks. They were great. These beer-battered fish tacos remind me of fish sticks. (No South Park jokes, please.)

Initially, I was leery of frying because I’m great at making messes, yet I dislike cleaning. Ultimately, frying fish is actually easy. To minimize the batter falling off while frying, dredge the fish in flour before battering. This is key.

This post marks another step in my journey. What journey? The one that led me to great recipes for all these Mexican dishes.

This recipe and many others on TLF were adapted from Saveur.


Fish and batter:

  • 1 pound mild, flaky, and white fish, such as snapper, halibut, grouper, and sea bass, cut into about 16 taco-sized pieces and seasoned with salt and chile powder
  • 1 1/2 cups bleached wheat flour, plus 1/2 cup for dredging
  • 1/2 cup cornstarch
  • 1 1/2 tablespoon coarse salt (or chile salt! Thanks sister!)
  • 12 ounces beer
  • 1 egg

For frying:

  • Much canola oil

To assemble:

  • 16 tortillas
  • 2 cups shredded cabbage, green or red, mixed with juice from 1 lime and 1/2 teaspoon salt
  • Thinly-sliced red onion
  • Chopped cilantro
  • Cored and chopped fresh tomato
  • Sour cream or crema Mexicana
  • Lime wedges for squeezing
  • Hot sauce


Prepare the toppings and set aside for easy future accessibility. Mix together 1 1/2 cups flour, 1/2 cup cornstarch, 1 1/2 tablespoons salt, beer, and egg in a medium-size bowl and stir until uniformly combined. Spread the remaining 1/2 cup flour on a plate for dredging.

Pour oil into a large saucepan until the level reaches 2 inches. Heat on the stove until the oil reaches 375 degrees Fahrenheit. Hold the temperature mostly constant at this level by adjusting the flame height. Do remember that adding the fish will slightly decrease the oil temperature.

It’s frying time. Here’s the process for one piece of fish. Fry two or three pieces at a time, in batches, until you’ve cooked all the fish. Dredge the chile-powder-and-salt-seasoned fish in flour, dip it in the batter to coat all surfaces, then place in the hot oil. Fry for about 3 or 4 minutes, flipping once, until the batter is golden brown and crispy. Remove to a paper towel-lined plate and keep warm in a 200-degree Fahrenheit oven.

To assemble, place a piece of fried fish in a tortilla. Top with cabbage, crema, and additional garnishes as desired.

Makes enough for approximately 16 tacos. I ate 3/4 of the batch in one sitting. Yikes.

Beer-Battered Fish Tacos

So artistic.

Categories: Latin American, Seafood | Tags: , , , , , , | Leave a comment

Mexican Rice

This is the kind of rice you’ll find in most sit-down Mexican restaurants in Southern California. When I was growing up, my neighbors called this dish “Spanish rice”. Guess what? You’ll not find this dish in Spain. For our purposes, “Spanish rice” and “Mexican rice” are synonymous. Go forth and enjoy.


  • 1 15-ounce can diced or whole tomatoes
  • 1 small white onion, roughly chopped
  • 2 cups chicken, beef, or vegetable stock, or water
  • 2 teaspoons coarse salt
  • 1/2 teaspoon ground cumin
  • 1/4 cup lard or neutral oil
  • 2 cups long grain white rice
  • 1-2 fresh serrano or jalapeño peppers, minced
  • 5 garlic cloves, minced
  • 2 tablespoons chopped cilantro
  • Juice from 2 limes


With an blender (immersion or otherwise), pureé the tomatoes and onion together until a uniform mixture is obtained. Add the pureed tomato-onion liquid to a medium saucepan, add the stock, salt, and cumin, and bring the liquid to a boil.

Meanwhile, in another medium-to-large saucepan, heat the oil or fat over a medium-high flame. Add the rice and fry for 5-8 minutes until the kernels have turned golden brown. Add the peppers and cook for another minute, then finish by stirring in the garlic and cooking for an additional 45 seconds.

Pour in the now-boiling liquid, stirring to combine it with the rice. Deglaze the bottom of the pan, scraping up any flavorful brown bits that may be present. Turn down the heat to low, cover the pan, and cook for 15 minutes, after which the liquid will have been absorbed into the rice. Remove the pan from heat, stir, re-cover, and allow the rice to rest for an additional 10 minutes.

Finally, stir in the cilantro and lime juice and serve as  part of a Mexican feast. Serves 6-8 as a side.

Mexican Rice

I scored this recipe from The Kitchn.

Categories: Grains, Latin American | Tags: , , , , , , | Leave a comment

Salt and Vinegar Potatoes

Let’s be real. If you don’t like salt and vinegar potato chips, you likely won’t enjoy this recipe. If so, stop reading now.

This picture portrays the potatoes as not-so-special, but if you taste them, you’ll notice powerful flavor and crispy texture, two aspects that I appreciate very much. Additionally, this recipe is easy to prepare.

Salt and Vinegar Potatoes


I categorized salt and vinegar potatoes as “vegetables” because I couldn’t think of a better category. Now TLF shares one characteristic with school cafeterias.

Straight-up pop song of the week: Shake It Off by Taylor Swift.

I scored this recipe from Bon Appetit, so if you don’t enjoy my writing, you can see the original, unmodified recipe on their site.


  • 2 pounds small, waxy potatoes, such as baby Yukon gold potatoes, preferably organic to avoid those terrible chemicals
  • 1 cup plus 1 tablespoon white vinegar
  • 1 tablespoon coarse salt
  • 2 tablespoons butter, preferably grass-fed
  • Freshly ground black pepper and coarse salt


Place the potatoes, 1 cup vinegar, 1 tablespoon salt, and enough water to cover in a medium pot. Bring to a boil, reduce to a simmer, and cook until the potatoes are fork-tender, about 20 minutes or up to 30 minutes for larger potatoes.

Drain the potatoes and pat dry if necessary. You want the potatoes to be dry because you’re going to crisp them using butter.

Heat the butter in a large skillet over a medium flame. Add the potatoes and cook, tossing occasionally, for 6-8 minutes. Your goal is to brown and crisp the potatoes, turning them ever more appealing for the mouth. When browned and crisped, remove the potatoes from heat, douse them in the remaining tablespoon of vinegar, shower them with salt and pepper, and enjoy.

Serves 6-8 as a side.

Categories: Vegetables | Tags: , , | Leave a comment

TLF Update!

Hey guys and gals,

You may have noticed a lull in post frequency over the last four months. Do not fear! I haven’t been cooking any less. Instead of writing extensively, I’ve been captaining a club ultimate team, exploring the restaurant industry, listening to loads of pop music, rock climbing until my hands can’t no more, and engineering places. Now, I’m reinspired. I’m posting at a greater frequency.

I created a facebook page for the blog at Head on over and hit that button that says like, but only if you actually like TuroK Like Food. You can write messages to which I can directly respond, offer public feedback, and tell me how much you love me/TLF.

I’ve also been running some ads to promote TLF. Whether successful or not, I’ve arrived at a realization: I’d rather grow TLF organically than supplement my viewership with ads. If, and only if, you enjoy TuroK Like Food and would like to see it positively expand, share it with your friends. They won’t be disappointed with what they receive. Share TLF with your friends!


P.s. I won’t be posting that simple recipes with simple ingredients series. I feel it doesn’t fit in with my creative desires.

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