From Eat to beat, pg. 190
Tag
The Doctor’s Kitchen
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A fine sourdough really makes this dish, I suspect without it there would be no hard feelings whatsoever, however the backbone, the texture and that tiny hint of sour just carries that whole mushroom mix on to the next rung of the tasty ladder. Great bite provided by the cabbage here, which, though it is not currently in front of me, I believe was not the originally listed green. Oyster mushrooms used, and very nice they were too. From 3 2 1, pg. 256
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From Eat to Beat, pg. 120
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Not my favourite dal, but good interesting flavours from the fish sauce. But yeah, I prefer others. From 1,2,3, pg. 194
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Still great. Worth erring towards a thicker sauce than a soup. From 123, pg. 202
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Loved these. Just threw the prawn, pepper, pineapple mix on the (very close-together barred) bbq and it was perfect. From 123, pg. 136
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Very good, fresh, crunchy veg but deep savoury flavour. So quick I changed it slightly in that I didn’t combined and stir fry the rice. Partially because I didn’t cook it ahead of time so it could be cooled, which means it would become a touch mooshly in the wok, partially because I often think rice is best as an unmuddled, separate element, with the sauce providing the hot of flavour goodness. From 123 pg. 260
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Extra tasty and very straightforward. Wonderful treatment of the vegetables. Fresh and sharp noodles. Important to get the veggies crispy, so don’t overwhelm with soy and oil dressing, they should be coated rather than marinated. From Doctor’s Kitchen, pg. 162
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Lovely, again in the mapo tofu/gumbo mold and I’m a fan. The gochujang chilli paste is delightful, gently hot, fruity and a touch sour. I’m going to look to use this more often as a very simple way to inject flavour. From 1 2 3, pg. 220
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Barley is such an under utilised grain and it has so much going for it. This is a good version of a barley risotto, something I’m doing with increasing frequency, and the asparagus is a nice touch, and as was speculated in the pea, mint and feta barley risotto, adding the green veg just a couple of minutes before serving is the way to go. Beautiful creaminess combined with spot of levels of acidity from the lemon. From 3, 2, 1, pg. 126