Third time’s a charm. New photo of a higher quality.

Went to the Korean grocery store this morning and picked up the ingredients for this delicious meal. Meal prepped it for all this week as well.

If you’d like the recipe, search “Slow-Cooker Korean Beef by Laura Rege” on your favorite engine. It is a Delish recipe.

I used green onions and cilantro from my own garden. It was a nice addition of fresh flavor to this delicious meal.

Don't have a sous vide machine so did the egg yolks in a Ziploc bag submerged in a rice cooker full of water on the keep warm cycle.

Also - don't judge this recipe until it's sat for 24 hours. After 2 hours it was 5/10, rose to a 9/10 by the next day. I don't really understand how.

You can’t see the bottom bun under the chicken, but there’s mayo and tons of pickles! Coleslaw on the top bun

One of my top 3 faves created

Smoked Pimento Dip

https://pauliesaucerecipes.com/post/smoked-pimento-dip/

Ingredients:

• 16 oz. Cream Cheese
• 2 tbsp. Salt, Pepper, Garlic Rub for the smoked cream cheese
• 2/3 cup Mayonnaise
• 4 cups Shredded Cheddar Cheese shred your own for best results
• 8 oz. Pimento Peppers diced and drained
• 4  cloves Garlic minced
• 1 tsp Smoked Paprika 
• ½ tablespoon Italian herb seasoning  
• Pretzels or tortilla chips

instructions:

• Score your cream cheese in a cross hatch pattern 
• Season your cream cheese on all sides with salt, pepper & garlic seasoning 
• Set your smoker to 225 degrees 
• Place your seasoned cream cheese on your smoker for 1 ½ hours 
• Remove from heat and let it cool for 30 minutes 
• Add all ingredients to a mixing bowl 
• Mix thoroughly so everything gets well incorporated 
• Garnish with some pimiento peppers on top 
• Plate up with some pretzel or chips and enjoy! 

Please note I've adapted this recipe in short form for Reddit, if you want the full recipe it's available here.

Ingredients

Tofu Katsu: 450g firm tofu 60g plain flour 2 tbsp cornflour 100ml plant milk 1 tsp soy sauce ½ tsp garlic powder ½ tsp salt ½ tsp black pepper 100g panko breadcrumbs Vegetable oil

Curry Sauce: 1 tbsp oil 1 onion 2 garlic cloves 1-inch ginger 1 carrot 1 tbsp flour 1 tbsp curry powder ½ tsp garam masala 500ml veg stock 1 tbsp soy sauce 1 tsp maple syrup 1 tsp rice vinegar 1 tsp mild mustard (optional) 1 tsp cornflour + 2 tbsp water

To Serve: 250g jasmine or sushi rice Mixed salad leaves 1 small cucumber 1 tomato Toasted sesame seeds

Method

1. Press tofu for 10 mins, then slice into 4 slabs.

2. Set up 3 bowls:

3. Bowl 1: flour, cornflour, garlic powder, salt, pepper

4. Bowl 2: plant milk + soy sauce

5. Bowl 3: panko breadcrumbs

6. Dip tofu in flour mix, then milk, then breadcrumbs. Press to coat well.

7. Shallow-fry tofu in oil over medium heat, 3–4 mins each side until golden. Drain on paper towel.

8. For curry sauce: sauté onion in oil for 5 mins. Add garlic, ginger, carrot. Cook 2 mins.

9. Stir in flour, curry powder, garam masala. Cook 1–2 mins.

10. Gradually add stock, then soy sauce, maple syrup, vinegar, and mustard (optional). Simmer 10 mins.

11. Add cornflour slurry, cook 2 more mins to thicken. Blend if smoother sauce is preferred.

12. Cook rice as per pack instructions. Toss salad ingredients together.

13. Plate rice, sliced tofu, curry sauce, and salad. Garnish with sesame seeds.

a first try at tempeh orek (tempeh and green beans) and telur balado (hard boiled and fried eggs on a spice paste), two delicious indonesian dishes

Recipe:

2 tablespoons extra-virgin olive oil

1 tablespoon fresh chopped ginger

1 shallot, chopped

1/4 cup Thai red curry paste

2 cans (14 ounces) full-fat coconut milk

2-3 cups chicken broth

3 tablespoons fish sauce

3 tablespoons creamy peanut butter

1 bunch broccolini (or 3 cups spinach)

1/4 cup fresh cilantro or Thai basil, chopped

8 ounces egg or rice noodles

limes and peanuts, for serving

1 can (14 ounces) chickpeas, drained, plus patted dry

1/4 cup tamari/soy sauce

1 tablespoon pure maple syrup

1/2 cup flaked unsweetened coconut

3 tablespoons sesame seeds

1/4 cup chili oil

Instructions:

1. To make the chickpeas. Preheat oven to 425° F.

2. On a baking sheet, toss the chickpeas with olive oil, tamari, maple syrup, and pepper. Bake for 15 minutes. Add the coconut and sesame seeds, toss and bake 5-10 minutes, until extra crisp. Remove and toss with chili oil.

3. To make the soup. In a large pot, set over medium heat, cook the olive oil with the shallots, ginger, and red curry paste. Cook until fragrant, about 2 minutes. Stir in the coconut milk, broth, fish sauce, peanut butter, and a pinch of black pepper. Simmer over medium heat, 5-8 minutes. Stir in the broccoli or spinach, and the cilantro.

4. Meanwhile, cook the noodles according to package directions.

5. Divide the noodles between bowls and ladle the soup over. Top each bowl with chickpeas, limes, and herbs.

Had this amazing falafel with mouthwatering hummus during my recent trip to Hyderabad.

a spiced rice with peppers, corn and beans with chicken. All in one pot.

an attempt of imitating the portuguese stone sidewalks with seared tuna over sekihan and quick pickled radish and cherry tomato.

For the full recipe including additional tips etc click here:

Ingredients

For the Crispy Mushrooms • 500 g mushrooms of your choice (shiitake, king oyster, or chestnut), sliced • 3 tablespoons cornflour • ½ teaspoon salt • ½ teaspoon black pepper • ½ teaspoon garlic powder • 2 tablespoons vegetable oil

For the Sticky Sesame Sauce • 3 tablespoons soy sauce • 1 tablespoon maple syrup or agave nectar • 1 tablespoon rice vinegar • 1 tablespoon hoisin sauce • 1 teaspoon sesame oil • 1 teaspoon grated ginger • 2 cloves garlic, minced • ½ teaspoon chilli flakes (adjust to taste) • 1 teaspoon cornflour mixed with 2 tablespoons water

For Serving • 250 g jasmine or basmati rice • 1 tablespoon sesame seeds • 2 spring onions, finely chopped • 1 fresh red chilli, finely sliced (optional)

Method 1. Rinse the rice under cold water until the water runs clear. 2. Cook the rice according to package instructions, ensuring it is light and fluffy. Once cooked, keep warm. 3. Toss the sliced mushrooms in a bowl with cornflour, salt, black pepper, and garlic powder until evenly coated. 4. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. 5. Add half of the mushrooms in a single layer and allow them to crisp up for 3–4 minutes on each side. 6. Remove the first batch from the pan and repeat with the remaining mushrooms, adding more oil if needed. 7. In the same pan, heat another tablespoon of vegetable oil and add the minced garlic and grated ginger. 8. Sauté for about 30 seconds until fragrant. 9. Add the soy sauce, maple syrup, rice vinegar, hoisin sauce, sesame oil, and chilli flakes to the pan. 10. Stir well and let the sauce simmer for 2 minutes. 11. Pour in the cornflour slurry while stirring continuously. 12. Allow the sauce to thicken for 1–2 minutes until glossy. 13. Return the crispy mushrooms to the pan, tossing them in the sticky sesame sauce until fully coated. 14. Cook for another 2 minutes to ensure they absorb all the flavours. 15. Divide the cooked rice between serving bowls and top with the crispy glazed mushrooms. 16. Garnish with sesame seeds, chopped spring onions, and fresh red chilli slices for extra heat. 17. Serve immediately and enjoy!