Today’s dish is brought to you by the bottle of Indonesian soy sauce in my cupboard that isn’t going away in any hurry. It was inspired by ayam kecap, or at least its ingredient list. I used chicken thighs, onion, garlic, ginger, tomato, sweet soy sauce, and lime juice.
Recipe by The Woks of Life. I think I’d try salting and draining the cucumbers next time, since every recipe except this one seems to recommend it.
I gave mini cucumbers a try. They’re like seedless cucumbers, but crunchier.
I started with the recipe for spinach balls but I didn’t feel like actually making balls, so I made a spinach disc instead. It was good.
This time I used tomato sauce, coconut milk, curry powder, and fresh ginger and garlic. The spice was a little weak.
Shredding cabbage with a knife is oddly satisfying.
Inspired by Budget Bytes’ White Beans with Tomato and Sausage.
Roasted broccoli and garlic cloves, shell pasta, oil-packed tuna, Parmigiano Reggiano, red wine vinegar, capers, red pepper flakes, and dried herbs.
I used chicken thighs and pork chops for the meat. Pork chops get pretty dry in a stew so another cut would have been better. The other ingredients include natural peanut butter, tomato puree, onions, ginger, and coriander.
I thought it would be interesting to make gnocchi dough but, instead of cutting it into actual gnocchi, to coil it into a spiral and bake it. Unfortunately, I chose to follow NYT Cooking’s ricotta gnocchi recipe, which produces a wet batter instead. I baked it anyway and got what looked like biscuits but were really more like cheesy dumplings.