Monday: Broiled fish heads marinated in soy sauce, miso, garlic chili sauce, and brown sugar
Today: Turkey dan dan noodles. The Sichuan (Szechuan) peppercorns are still making my mouth tingle.
I added Nappa cabbage, Carrots, Green onions, Chicken thighs, Daikon radish, Ginger and Umami dashi or sorts.
Made a pot full so it's going to be my dinner for a while.
It's on the stove right now, had 5oz of 93/7 ground beef left over the other night, so cooking that up with 4 skinless chicken legs and making a nice pot of spaghetti sauce. Not sure if I'll make ribbon noodle zucchini to go with it, or elbow mac, but either way, the house smells like heaven right now!
Come on over @weatherking2019. Though I have to say that kakiage is a lot of work. I made them in advance and plan to warm/crisp them up in the air fryer. Not sure it will be as successful as deep frying at the last minute, but it makes hosting logistically a lot easier.
Dinner for a guest. Kakiage was made a few hours in advance and crisped up in the air fryer to dip in miso soup. Second course of roll your own California rolls. We've got cucumber, green onion, tamagoyaki, crab sticks, avocado, pickled daikon, nori sheets. Dessert was bitterkoekjes (=dutch almond macaroons) dipped in amaretto.
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Today: Turkey dan dan noodles. The Sichuan (Szechuan) peppercorns are still making my mouth tingle.
I added Nappa cabbage, Carrots, Green onions, Chicken thighs, Daikon radish, Ginger and Umami dashi or sorts.
Made a pot full so it's going to be my dinner for a while.
This is the rosti recipe I use. I pre-cooked the potatoes pricked with a fork (to allow steam to escape) in the microwave for a few minutes instead of parboiling.
https://www.theguardian.com/lifeandstyle/wordofmouth/2011/oct/13/how-to-cook-perfect-rosti
Baked ahi tuna..