Author: Sam
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Hot and sour silken tofu
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There are aspects of this that I knew wouldn’t work as written… Unheated broth, spring onions, uncooked garlic. All are warning signs for personal preferences as well as demands of…
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Rice cooked with sea bream
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Japanese rice cooked with dashi, instant in this case. Cooked with a whole fish rather than the suggested fillets, and I modified the cooking instructions such that I only grilled…
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Chicken, Lentil & Fresh Turmeric Soup
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Not really a week night meal, quite time consuming to prepare! And remember to use disposable gloves for the turmeric next time. It is… tenacious. But this is lovely and…
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Red braised pork
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Oo this is extremely good. Delicious pork, the blanche and fry steps before braising prevent this from becoming a lump of fatty amorphous protein and the braising liquor is delightfully…
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Gong Bao (Kung Pow)
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Ooo boy… This is… authentic. Spicy and tingly, sweet and sour, crunchy and… tasty. But I do feel like it might be a bit much for my feeble western tongue.…
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General Tso’s Tofu
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Very satisfying, take away style dish. Used a mix of the two recipes, Lau’s being sweeter, and using its batter and deep frying the tofu (twice…). This is… Nice. Decadent.…
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Autumn Pilau
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Tasty, fairly quick, great instructions. Used pumpkin rather than squash, and it was delicious, silky, soft could be used in many many recipes to enhance. But actually you don’t necessarily…
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Baked Pear
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Really great, reduce the amount of sweetener used (maple syrup used here, very nice but too sweet). From Chetna’s Healthy Indian Vegetarian, pg. 242
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Beetroot sabji with dal
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on
A really lovely dal, top level. Simple and full of flavour. I used precooked beetroot which made the colour weaker, but it seemed tasty enough. Would love to try it…