C. sapidus

Similar ingredients, quite different flavor: Brown-fried onion, chile, and garlic with chorizo. Added 5-spice powder, fish sauce, spinach, and most of a bunch of cilantro. Finished with shrimp, crumbled feta, and diced avocado. Apparently I am on an anise-scented food kick lately

I suppose this was a chard curry of sorts. Sauteed onion, serrano chile, and garlic in rendered chorizo grease, and cooked down some leftover tomato sauce. Added rainbow chard and the lovely anise-scented meatball sauce from the other day. Cooked all that down, finished with leftover coconut cream and gosht masala, and topped with diced avocado. Full of flavor, and used up lots of leftovers - my kind of meal

Avocado, mango, and fried plantain salad with brisket bacon, Gorgonzola cheese, and pistachios - from the Dinner 2026 thread

Avocado, mango, and fried plantain salad with brisket bacon, Gorgonzola cheese, and pistachios, served over butter lettuce and arugula. Dressing (in the shot glass) was garlic and serrano chiles, sauteed and then blended (plus the oil) with lime juice, honey, and salt. Mangoes were wonderfully sweet

Noodles with meatballs (guay teow nuea): Delicious one-dish meal with meatballs, sliced beef, celery, and mung bean sprouts. Broth was simmered with garlic, cilantro, star anise, cinnamon stick, white peppercorns, and green cardamom. Finished with palm sugar, Maggi sauce, light and dark soy sauce, and served over (non-traditional) fettucine. Meatballs were made with ground pork, garlic, Maggi sauce, fish sauce, and cornstarch. This was very popular. I will definitely make it again when we have people over, but with more bean sprouts and fewer noodles. Edit: Love me some tinga tacos @liamsaunt

Spinach, chorizo, and eggs with onion, garlic, and chiles. Cilantro, thyme, and Mexican oregano for aroma; a little yogurt for richness.

Improvised Thai red curry with shrimp and roasted butternut squash. Jasmine rice and cucumber salad to go with. We had cubed butternut squash that needed using so I roasted it at 400°F with olive oil, black pepper, and Aleppo pepper. Meanwhile, I combined pre-made red curry paste with red chile, ginger, garlic, shallot, and lemongrass and whizzed it up in the Preethi. Sauteed onion, fried the curry paste, and then simmered with coconut milk, fish sauce, palm sugar, and spices. Poached the shrimp in the curry, and then mixed in the roasted squash. Could have used something crunchy, but I liked the flavor combination.

Scrambled eggs and ham, with crumbled feta and sauteed white onion and Fresno chiles. Using up leftover ham from the recent holiday meal.

Sauteed zucchini, chorizo, and roasted chile Poblano, topped with diced avocado. Sauce was onion, chiles, garlic, and cilantro with a little yogurt. Cilantro, thyme, and Mexican oregano for aroma.

Leftovers from yesterday's family holiday meal: spinach soup (palak shorva) mixed with stir-fried cabbage with fennel, my brother's scalloped potatoes, and some crumbled feta. Too late, Mrs. C pointed out that we also had leftover ham, which would have been nice. Mrs. C will only eat palak (or saag) dishes with the lights very low, claiming it looks too much like messes she had to clean up in patient rooms at the hospital . . .

Interesting - looks like a vegetarian mash-up of the two versions in 'Land of Plenty' Thanks for the link, I love ya cai and will give it a go.

Mushroom, zucchini, and chile Poblano tacos with chorizo. Yogurt cream sauce with white onion, garlic, serrano chiles, thyme, and Mexican oregano.

Mrs. C made carrot and ginger soup with lots of warm spices for dinner. I added crumbled feta to mine. Cayenne and Aleppo peppers made it a little spicy (which I didn't mind) so she will probably cut it with coconut milk for the family gathering this weekend.

Lamb keema with peas: Cinnamon stick, bay leaves, green coriander, turmeric, garlic, ginger, and onion for flavors. Simmered the lamb with crushed tomato and yogurt, finished with lemon juice, chile serrano, and basil (sub for nonexistent cilantro). Rice with black coriander, cloves, and a bay leaf, topped with chives.

This threw me for a loop. I am more familiar with a different kind of dive hotel . . . Thank you so much for taking us along on your travels. Now you just need to figure out how to send rendang (or even gulai) through the internet. 😋

Fried rice with leftovers (deboned pork ribs, long beans on oyster sauce, red bell peppers), vegetables (shiitake mushrooms, zucchini), flavorings (fish sauce, shallot, garlic, ginger), and an egg to bind. Should hold me until dinner.

Thanks for the clarification. I definitely prefer tortillas over the gas burner if available. Occasionally I will steam tortillas for a crowd.

Five-spice pork ribs: Marinated the ribs with soy sauce, fish sauce, 5-spice powder, garlic, sesame oil, sugar, cilantro, and whiskey. Grilled the ribs and then finished in the oven, mopping with marinade from time to time. Meat was chewy, which I expected, but quite delicious. I would love to try slow-smoked ribs with a similar marinade. Friend brought over green beans, and Mrs. C made falafel and tahini sauce. Sliced cucumbers, red bell peppers, and scallions to round out the meal.

Leftover larb lettuce wraps, topped with a fried egg

Chicken larb, from the dinner thread. I was late getting groceries so I opted for ground chicken to save time.

Chicken larb: Mix ground chicken (I was in a hurry) with fish sauce, lime juice, and shallots. Cook the mixture, then finish with roasted rice powder, roasted chile powder, chopped scallions, and cilantro. Salad fixings included red leaf lettuce, poached long beans, mint leaves, basil leaves, and more roasted chile powder. House guest had never larbed before, and is now a fan.

Bricklayer's eggs (huevos al albanil): Toast pasilla and guajillo chiles, soak in hot water, and then blend with chopped garlic and shallot. Fry the sauce, stir in eggs, and cook until set. Serve on corn tortillas, topped with minced shallot and crumbled feta. A long-time favorite.

Scrambled eggs with roasted chile Poblano, sauteed onion and garlic, and feta cheese. Seasonings included cumin, cayenne, and Mexican oregano Used the Tramontina non-stick pans that @rotuts kindly suggested and they worked a treat. Thank you!

Leftover smashed potatoes and mustard greens with sauteed sausage, shallot, garlic, and Fresno chile. Seasoned with cumin, ancho chile powder, and Mexican oregano, then crambled in an egg and Feta at the end.

Shrimp with a fried spice paste of shallot, garlic, Fresno chiles, cumin, cloves, and cinnamon stick, seasoned with fish sauce and black soy sauce. Frying the paste brought out the flavors nicely. Mustard greens stir-fried with garlic, Fresno chiles, oyster sauce, and fish sauce. Cucumbers to go with.