Tag: The Doctor’s Kitchen
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Sautéed mushrooms
Written by
on
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…
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Malasian Style Kari
Written by
on
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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Chicken gumbo
Written by
on
Still great. Worth erring towards a thicker sauce than a soup. From 123, pg. 202
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Pepper and prawn tacos
Written by
on
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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Veggies and teriyaki rice
Written by
on
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…
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Soy Roast Veggies & Ginger noodles
Written by
on
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…
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Korean bean stew
Written by
on
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…
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Pearl Barley, Mint Risotto
Written by
on
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,…
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Chicken Gumbo
Written by
on
Really lovely, comforting and warming. There’s something of the mapo tofu about this and I can’t get enough of either. Added some sardine fillets for the final 10 minutes and…