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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Excellent and simple, although too sweet and I would want to reduce the sugar content by at least half. The thinly sliced ginger is superb, and actually quite important to balance the sweet sauce. From Everyday Harumi – pg. 75
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This was simple and pleasing, with far more complex flavours than appearances might suggest. Although in truth by the end I’m not quite sure how I feel about it. Certainly it was too dry for my taste and I’d want some kind of lubricant. I dropped the sugar requested for the scrambled eggs… Just … no. I would want to adjust this if I try it again. Or perhaps it’s just designed to be a smaller portion for a bento box… From Everyday Harumi – pg. 88
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Really excellent Japanese version of fajitas, only I decided to omit the crepes for a little more health after a heavy run of rice based meals on this occasion. I salted the cucumber, left it for an hour, then rinsed and squeezed it out, which from bibimbap I remember is a lovely way to combine cucumber with a meaty dish, firming it up and enhancing the flavour. Although I’m sure freshly cut cukes are great in this too. I removed the pork from the simmering sauce for a while to reduce the sauce, which also allowed the pork to rest.…
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Thai Food, David Thompson – pg. 312
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I messed this up throughly, yet still ended up with something quite tasty. First the parmesan refused to melt in the pasta water; a problem brought on by, I think, a combination of not using the finest grater for the cheese and perhaps by adding too much water at one time. I attempted to rectify this by a quick blast in the microwave and succeeded only in creating clumps of inedible palme-plastic. However, clumps aside, the residue of the cheese and pepper left on the pasta was quite delicious. From Felicity Cloake
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Such a great pie! From Rick Stein, Venice to Istanbul, pg. 182