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This is the first risotto I have ever made and I think I did a pretty good job. The recipe is from the "Gluten-Free Bible" however I didn't use any GF ingredients as this was a trial run for the SO while she is out of town.

Here is the recipe since I couldn't find it online. I made a few changes based on preferences and ingredient availability:

Ingredients

• 6 cups of GF chicken broth
  
  
• 2 T olive oil
  
  
• 2 cups sliced mushrooms (left these out)
  
  
• 1/2 cup chopped onion
  
  
• 4 cloves garlic, minced
  
  
• 1.5 cups arborio rice
  
  
• 1 lb. cooked chicken tenders, cut in 1/5 in. pieces (left mine whole)
  
  
• 2 cups cooked broccoli florets
  
  
• 4 plum tomatoes, seeded and chopped (used Roma because that's all I could find)
  
  
• 1/4 cup finely chopped fresh parsley or 1 TB dried parsley flakes
  
  
• 3-4 T finely chopped fresh basil (used African blue) or 1 TB dried basil
  
  
• 1 t cayenne (not included in original recipe)
  
  
• 1/2 t salt
  
  
• 1/2 t black pepper
  
  
• 2 T grated Paremesan or Romano cheese
  
  Instructions
  
  
• Bring broth to a boil in medium saucepan; reduce heat to a simmer.
  
  
• Heat oil in large nonstick saucepan over medium heat. Add mushrooms, onion and garlic; cook and stir 5 minutes or until tender.
  
  
• Add rice to mushroom mixture; cook and stir 1-2 minutes. Add broth, 1/2 cup at a time, stirring frequently until broth is absorbed before adding next 1/2 cup. Continue adding broth and stirring until rice is tender and mixture is creamy, about 20-25 minutes.
  
  
• Add chicken, broccoli, tomatoes, parsley, basil, cayenne, salt and pepper; cook and stir 2-3 minutes or until heated through. Sprinkle with cheese.

I can post an easy but not from scratch recipe, but probably more authentic than most, also easy for what is a very elaborate dish


Buy this, https://www.amazon.com/Mae-Ploy-Panang-Curry-Paste/dp/B000EICJWA

This is the closest to Rendang flavor of all mae ploy spices

It's basically a puree of all the spices you need and lasts forever. (30-40 servings)

Fry 50-100 g of the paste in oil and then add beef short ribs and brown.

After browning add 2 tins coconut milk and simmer for 3 hrs. Remove the bones which should have fallen off by now and reduce to a very thick mixture. With 10-20 mins more add a little, fish sauce, chili paste, and sugar, and lime juice. (very important with se Asian food to get fishy, spicy, sweet and sour balanced properly, experiment)

Serve with rice

It was the first time making a pan sauce for me. I used a recipe from this book, which actually shows the "basic pan sauce" on page 46. I used extra onion since we had a small one from the garden. I was pretty happy with the end result.

Pretty much used this recipe for the broth. I tweaked it a little by adding a few extra ingredients and taste-tested along the way (so I can't give you a good measurement). Mostly just added fish sauce, pepper, and MSG-free vegetarian seasoning. I also excluded the dried squid because I didn't have any on hand.

For protein, I added shrimp, squid, and grilled pork seasoned with Chinese BBQ Char Siu powder. Each of these were cooked separately and then added to a bowl of clear noodles and broth.

After cooking and adding the meat in a bowl, I added chopped green onion, a squeeze of 1/8 of a lime, onions, a bunch of mint and lettuce, cilantro, hoisin sauce, and Sriracha all according to preference.

Just a note, hoisin sauce usually isn't added to Hu Tieu but I wanted it in. Also, I usually like to use a spicier and more flavorful condiment than Sriracha but didn't have any at the time.

Thanks! Recipe from the Good Housekeeping Illustrated Cookbook ('80). Link

You can do either one, I form it into a ball and let it rise in a bowl. Then after it has doubled in size or so I punch it down a little and press it into a loaf pan. One like this, and let it rise until it is well over the top of the pan. Then I put it in the oven.

Broil King PCG-10

We've had it since christmas and so far are very happy with it.

I would suggest you get some of these types of noodles instead of the curly noodles which have such a meh texture to them. The soy sauce eggs look too good to be paired with that stuff!

I used recipes from Every Grain of Rice by Fuschia Dunlop for the pork, eggplant and tofu. I highly recommend the youtube channel Chinese Cooking Demystified though, they've covered red-braised pork and fish-fragrant eggplant.

I will have to try it with kimchi!

Someone from r/ramen recommended that I use these types of noodles, so that's on my list of things to try next time I make ramen.

Marinade/Basting Garlic Soy sauce:

1/4 Cup Soy Sauce

8 cloves garlic. grated

1/4 cup olive oil

2 teaspoons of pepper

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Marinade fish for 20 minutes, flipping it 4 times.

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Avocado Wasabi Puree:

2 avocados cut into small pieces

1 tablespoon of wasabi

1 tablespoon of lime juice

1 tablespoon of salt

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On hot grill, add fish and cook for about 10-12 minutes, flipping it 4 times and basting it with the left over marinade sauce.

Fresh scallions to decorate and serve, you can also use chives.

I also grilled mushrooms and scallions as a side dish.

Both recipes from Japanese Grilling book:

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https://smile.amazon.com/Japanese-Grill-Classic-Yakitori-Vegetables/dp/158008737X/ref=sr_1_2?crid=2RS04RW6P57S1&keywords=japanese+grilling+cookbook&qid=1556916369&s=gateway&sprefix=japanese+grilli%2Caps%2C152&sr=8-2

https://www.amazon.com/Immokaz-Polished-Stainless-Camping-Outdoor/dp/B06ZYMX2GM/

I have this one.

I used the recipe from here for "Mexican Rice" on page 14.

So simple and so tasty! Based off of a recipe from Healthy Cooking for Two, or Just You - here's the recipe link.

Recipe came from here:

http://www.amazon.com/300-Sensational-Soups-Carla-Snyder/dp/0778801969

not sure if it is online...

I must confess, I simply buy pre-mixed jerk sauce and a Jerk dry rub from the spice aisle of my supermarket, but Wikipedia says Jerk is primarily Allspice and Scotch Bonnet pepper. (TIL)

I just tried to emulate the incredibly awesome Jerk I get from Harry Singh's restaurant in South Minneapolis. I came close, but not quite.

I used an digital cooking thermometer. The meat was cooked to an internal temperature of 165F. I set the alarm for that threshold and pulled it out right when it hit it. Used this recipe for its simplicity.

I used THIS paste (it's crazy good), and added potatoes, carrots, onions, peas, and bamboo shoots. I use coconut cream instead of the water the recipe calls for.