zend

how do you make the coconut chutney? looks good

Yam Tuna using raw fish (or should I call it Poke with Thai salad dressing? )

Fish & spinach tagine. I tried to replicate the super-recipe at Saveur du Poisson (a.k.a. Popeye) in Tangier, Morocco; used angler fish and home-made chermoula and harissa, as well as preserved lemons. Dish did not come out 100% like the original, but very close. If you like fish and want to try something other than fry or grill, this is a must-make.

MaPo dofu and guotie (pot stickers) - not pictured here.

Achari murgh (mustard oil / pickled chicken curry). Shine comes from yoghurt stirred in the gravy early on. I didn't have any coriander leaves

Hi Norm, Amazing that Japan has its version of stuffed cabbage rolls. What type of cabbage did you use? Nappa / white - was it fresh or pickled? If fresh, did you boil it before-hand? The Turkish/Middle Eastern/East European versions of stuffed rolls all have rice inside, and most of them use tomato puree in the braise. Any link to the recipe (or at least the name it goes by in Japan) will be appreciated.

SV lamb with wine-braised cabbage. Lamb was supposed to stay 20 hrs @ 61C but ended up 28 hours in the bath. The whole thing went in the oven for a couple of hours; big advantage is that the SV finishing step could be forgot - the meat got a very nice finishing from the oven.

Many thanks for the wonderful tip

@weinoo: how was it after all? I am headed for Bologna this month myself.

Hangover smoked pork sour kimchi soup - for the horrible drunk within. Had a batch of kimchi that was terrorizing my fridge, my house and probably my neighbors (twas 9-10 months old), and had to do something about it. Was a bit hung over to even weigh the possibilities. So I threw it in the pressure cooker together with smoked pork ribs, couple of oyster mushrooms, pork stock, onion, bit of ginger and Korean chile flakes / gochukaru. Scores high up there with Tom Yum for booze-relieving broths.

Carbonated kimchi, made tonight, aided by 1 tsp of rice vinegar. I just couldn't wait. Some may consider this a crime. I apologize.

@liuzhou had not seen your post on Chrysanthemum, unfortunately... what did they end up as? I am looking at turning mine into a sesame-dressed salad.

Thank you very much for the prompt help!!!

I just bought these greens from the neighborhood Asian grocery. Had them once in China as a salad, and they tasted exceptional - a bit peppery like arugula, yet much more subtle and fresh, with hints of lemon. Store lady (non-Chinese) could not name them for me other than "Chinese greens". Any help identifying them is greatly appreciated

Hi Anna, I should have been more clear - I used gochukaru - the Korean chile powder - and probably less than 1 cup - about 6 tbsp (I err on the spicy side). I have not put eggs in it yet, just gobbled it up on bread / naan :). It is hot, but bearable. LE: I also used 4 tbsp of 1:1 garlic-ginger paste, 1.5 tsp kosher salt and 1 tbsp sugar, which may not be exactly the quantities shown in the video. YMMV

Pressure-cooked curry base. Taken from this fine gent - Vah (I love his stuff): Enriched mine with powdered green cardamom, cinnamon and a pinch of fenugreek powder (a tiny bit). Tastes very good on its own once cooled, will use it with meat tomorrow. I know it does not look like much. It was just tonight's dinner, with some fresh pan-cooked naan (no pics taken). For me, it is the thing to do when I have plenty of ripe tomatoes ready to spoil and onions lying around.

Cemitas for sandwiches tonight. As per James Kenji Lopez-Alt's recommendation, I used cream in the dough instead of milk and butter (he said heavy cream i.e. 38%, I only had light whipping cream i.e. 30%). I am extremely happy with the result.

Kimchi Jjigae - recipe from Maangchi Didn't have pork, so used chicken.

how did you get the nice pink hue in your eggs?

Had a big appetite for Uighur lamb kebabs (Yang Rou Chuanr) and I live in an apartment, so charcoal grilling was not an option. Hence I went for Mutton Jerky. Dehydrated my lamb for ~30 hours @70C, pre-seasoned with salt, chile powder, cumin and fennel . Bit of sugar. As a note to self, I will trim off the excess fat next time.

https://asfarasicook.wordpress.com/2016/05/22/pressure-cooker-thai-biryani/ disclaimer: I am a noob at writing recipes, so cast no stones, please.

Pressure-cooked Thai-curried lamb & rice

@shain : what oven did you use? that looks very yum

I've had an amusing minute looking for those chili flakes, Ambassador

Freezer party: Mussels in thai red curry sauce