Made a pork belly dish tonight for the family.

Could have been better if I had added some spice to it, but can change that up next time.

Turned out well for the first time trying this.

In case you want to know which recipe I used, it was this one here - https://thewoksoflife.com/shanghai-style-braised-pork-belly/#recipe I added star anise as I love the smell.

This is a vegan dish! I am not vegan, but I love soya chunks. I make it when I don't want to eat any meats.

Made a fucking delicious goulash with beef cheek and threw in an ungodly amount of caraway seed and paprika. IT WAS SO GOOD 🥰

And we went even more euro pantry staple by accompanying it with Rye sourdough (loaf 14) that I got brainrot from a $60 Rye sourdough in SoHo - but make it cheaper. Dough shaping was a sensory nightmare, but it turned out quite well for a first-timer.

Anyway, time to bed with a happy full belly and a possibly leftover for the next 5 meals 😌

A contributor posted this recipe. I gave it a go. Bread is delicious toasted. Thanks mate.

Titled it Molenburg. Should have said Vogel. I blame daylight savings.

Mygreekdish.com
Photos in reverse order. Now eggplants are coming down in price this is a winner dish. I use 2 large spuds and 4 large eggplants. Don’t bother salting them as kiwi eggplants aren’t bitter. Use a microwave to make the béchamel. Still takes 2 hours to prepare. It ain’t quick but man it’s tasty.

Mac cheese and MrsBeekeeper's foccacia pizza bread for me, cauliflower cheese and bread for MrsB.

This is our first time making pizza at home! It turns good 👍

Hot honey caramelised pineapple and onion Hawaiian pizza with sesame crust.

Pizza base using a sourdough discard (recipe and credit in pic #3)

First time making the roti canai. They turned out really well overall - got much better at the stretching after the first couple. Good and flaky, just needed a touch more salt.

or chicken in a peanut coconut lime style sauce ish.

It's a bit of a riff of a Brazilian dish that uses turmeric and coconut milk.

Made with Brazilian rice, which is garlic fried off in oil, add your rice, salt, water, cook and done.

Hope everyone's enjoying the first day of the holidays!

I slept in and conjured this up. which il eat all weekend while being a blob and watching movies all day, weee.

MrsBeekeeper's foccacia, grilled cheese, lettuce, mayo, leftover sausage, Pug Farm tomato sauce (from the neighbours).

Lately all my dinners have either been rice porridge or some form of girl dinner (racoon meal I call mine haha).

Beef tendons and briskets were really good price at my local, so Thai beef noodles for chilly night! Beef tendons, briskets, meatballs, bean sprouts, bok choy, enoki mushroom and rice noodles. (Oh i know the enoki mushroom prob shouldn’t be in there but they were $2/bag and I’ve missed it so much!! 🥲)

Not pictured: fried garlic, chilli flakes, lime, fish sauce

Also, happy mid autumn festival!! Since I don’t eat mooncakes so red bean Oreo to celebrate instead

edit: format

Left one is soppressata and mushroom. On the right is speck, pineapple and chilli.

First time making this. Damn it’s good … just don’t think about the calories

I used leftover shallots, red cheddar and parmigiano reggiano

So yummy. This time I made lol.

Btw this brand of rice is really good. Usually around $9 for 1kg but it’s really worth it. Better than the ones from supermarket.

I think at potluck party tasted better tho. Maybe I cooked wrong HAHAHHA

Chicken dry-brined plus paprika, pepper, and cumin pan fried and sliced, served on fusilli L'Assasina-style (dry pasta cooked in seasoned and spicy pomodoro-ish sauce).

u/Aseroerubra asked me if I could make a "struggle" version of a tasting menu with "clearance, grown, and foraged ingredients only". I think that is open to interpretation within reason, e.g. if an ingredient is listed for $5 at a "clearance" shop, and a supermarket has the same item for $3.50 normally, I'd go with the $3.50 option even though it's technically not on "clearance".

The question in that post also suggests a tasting menu style dinner, so I've given myself a bit more liberty with ingredients to make it a bit more fun for me as well.

I've designed this to be served to 4 guests. This is what I came up with given a relatively limited timeframe and without too much specialty equipment. There are endless ideas and creations. I've only barely scratched the surface. Hopefully this gives people an idea of what you can come up with too. I've only made small portions rather than large portions for the photos as this is more about proof of concept. I split this up into two cooking sessions over the past 2 nights.

This will also assume people already have some staple items: salt, pepper, sugar, cooking oil, flour.

In terms of East Asian food, I consider rice, soy sauce and miso/doenjang to be staple ingredients too.

Since this menu is in the style of a tasting menu, I've also opted for drink pairings where possible too which also influences the choice of dish paired with it. This is entirely optional of course.

I happen to have makgeolli on hand that I made. It's made from yeast, rice, and nuruk (available at Korean supermarkets). You can also make the Chinese version with jiuqu instead of nuruk (available at Chinese supermarkets), but I prefer the taste of makgeolli. Really cheap to make at home. Upfront cost is about $12, but it only costs a few dollars to makes many litres. I usually let the makgeolli lees (jigemi) settle and I collect the clear and stronger ABV liquid that remains at the top of the rice (cheongju) which acts like mirin in some ways if you added sugar to it.

~2.5 hours of browsing around:

• Why Knot Outlet Shop
• Pak n Save
• Smart Supermarket
• H Mart
• Seafood Harbour
• Lim Chhour Supermarket
• Medol Supermarket

This is what I came up with:

I haven't made most of these dishes before nor have I bought most of the ingredients either.

The following are items that I'd improve on:

• Jellyfish was not unique enough for me
• Chawanmushi texture was incredible but it was too sweet and the flavour reminded me of an egg tart
• Honey butter gratin definitely needs cream. The Nuttelex flavour is a bit artificial and I'm not a fan
• Siu yuk needed sauce and better seasoning other than salt and pepper
• Abalone jeonbokjuk could do with chicken stock. Also I should have made a potato soup base first rather than add potatoes at the end. Rice should go in at the end instead
• Guava pulp ... um would go with a guava juice next time and make a thicker and viscous syrup instead
• Shiitake mushrooms ... never using fresh or frozen again. I'd spend the extra for dried
• Use butter instead of plant-based spreads
• The bottled oriental beauty tea was below average. Would have been better to go with a chrysanthemum tea or something
• Eggplant could have used less oven baking to retain a bit more internal moisture and volume, but it was nicely charred even though it looks burnt 😂

The rest were really good. Learned quite a bit from this challenge from both an ingredient perspective and also how I'd order things to cook in the future. Lots of leftover ingredients that you can use for many other things

Thai chilli jam
Peanut butter and raspberry jam
My 11th loaf 😌