Wandering Adventure Party

Pan fry shrimp in a bit of peanut oil, lightly salt (I had a 800g frozen pack), set aside.

Sauté 1 diced onion, 4 garlic cloves, thumb of ginger in the same pan.

Add 3 spoons curry powder mix (I used turmeric, cumin, coriander, chili) and 2 spoons of tomato paste.

Stir in 500 ml coconut milk + 100 ml water. Simmer 5–10 min.

Add back the shrimp just to heat up for a couple minutes.

Finish with juice of half lime.

For the raita - I used ~500g greek yoghurt, with a grated cucumber (drained the water), a clove of garlic, a pinch of salt, the juice from half lime, and some fresh mint. (It’s very similar to tzatziki, without the dill and less garlic.)

I scored the duck breast skin and roasted it (started with a cold pan) until golden crispy. I then flipped it and continued to cook until the inside reached 66° . It had about 5 minutes rest before slicing. It still looks a bit too pink for my taste, but it was tasty.

The rice is sushi rice, boiled, and then mixed with a bit of mirin, sake, rice vinegar, salt, pepper, sugar, msg and chives.

The teriyaki is 4 spoons of soy sauce, 2 of mirin, 2 of sake, 2 of sugar, 2 cloves of garlic, same amount of fresh ginger, a splash of sesame oil. Simmered it down in a bit of duck fat.

Chicken breast marinated in Greek yoghurt, lemon juice, paprika, cumin, turmeric, salt & pepper, then pan-seared. Served with couscous fluffed with cherry tomatoes, fresh mint & oregano.

• 800 g chicken breast
• 3 spoons red curry paste
• 500 ml coconut milk
• half stalk lemongrass (chopped)
• 2 tbsp grated galangal
• 2 lime leaves
• 2 carrots, 1 red pepper, 1 red chilli
• 1 spoon fish sauce
• thai basil
• jasmine rice

Pan fried the chicken, set aside. Same pan: fry curry paste, lemongrass, galangal, lime leaves for a couple minutes. Add coconut milk in, then veg and chicken back. Simmered ~10 min, added fish sauce and basil at the end.

Pork shoulder:

• Marinated in orange, lemon, lime juice, salt, pepper, garlic, onion, thyme, parsley, chilli, and cloves for ~1h.
• Pressure cooked for 25 min with marinade.
• Drained and deep-fried the meat until crispy.

Rice:

• Sauteed onion, garlic, thyme.
• Added rinsed rice (1 cup basmati), 1.5 cups water, salt.
• Pressure cooked 5 min, natural release 10 min.

Pikliz:

• Shredded cabbage, carrots, red onion, white onion, shallots, chilli.
• Seasoned with salt, pepper, lime juice, white vinegar.
• Left it sit for about 1h.

Plantains:

• Peeled, sliced, fried until golden. (- I skipped this step: smash, re-fry)
• Salted.

Pan-fried 1kg turkey breast chunks, set aside. In the same pan, cooked shallots, garlic, fresh ginger, fresh turmeric, lemongrass, galangal, coriander seeds, lime leaves. Stirred in 50g panang curry paste and 500ml coconut milk.

Simmered 10 min, then added turkey back in with some carrot matchsticks. Turned off the heat, finished with chopped red chilli, coriander leaves, spring onions.

Served with jasmine rice.

The pork ribs: I just used a little salt, pepper, paprika, vegetable oil for the rub/marinade, rested in the fridge overnight. I grilled it in my oven for roughly 1h at 250°C, brushed with a little barbecue sauce at the end, just before cutting.

The fries: after cleaning and cutting, I left them in cold water for about 30 minutes, then broiled until they started to get soft (in salted water). Drained and let to cool off completely. Then fried on a medium heat (~165°) in peanut oil until they just started to get golden. Took them out and rested for 15 minutes (while another batch was in the pot), then fried again on high heat (195°) for a couple minutes until golden-brown.

The salad: a mix of fresh fennel, red onion, caraway seeds, olive oil, lemon juice, salt and pepper.

Oh, he still expects me to cook for him every day, he just wanted to impress his friends Kinda worked, impressed me too, now if I could only convince him to try to cook and bake more stuff…

Lol, hell no, the kitchen was a hellscape :)) I did delegate to him the next dishwasher load & unload

i use this sub to find inspiration for my next dishes, not necessarily recipes… now, if you do need a recipe, you can just ask, you know?

i din’t think carbonara needs one, but here’s a previous post of mine: https://lemmy.world/post/28357169/16511061

he made 6 ramekins, four down, two to go

Oh, that’s some Greek yogurt, seasoned with a bit of salt and lemon juice. Thought about making like a tsatsiki, but gave up and kept it minimal, my lunch break was almost over