1st course (above): Watermelon kimchi gazpacho. Chive oil.
2nd course: Sichuan duck confit. Potato starch noodle. Home made fava bean tofu. Mapo tofu sauce.
3rd course: Lamb rendang. Coconut risotto. Lime achat.
this post was submitted on 21 Aug 2023
157 points (92.9% liked)
FoodPorn
15952 readers
150 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see !shittyfoodporn@lemmy.ca
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
!cooking@lemmy.world - A general communty about all things cooking.
!sousvide@lemmy.world - All about sous vide precision cooking.
!koreanfood@lemmy.world - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Thank you! Shared a recipe for the gazpacho in another comment. Here are the recipes I used for the achar and rendang:
https://rasamalaysia.com/acar-recipe-acar-awak/
https://rasamalaysia.com/beef-rendang-recipe-rendang-daging/
The potato starch noodles use this recipe (I added some sorghum flour to it as well to give it more flavor):
https://www.chinasichuanfood.com/handmade-potato-noodles/
Fava bean tofu (this one was tough, but will try again):
https://www.marystestkitchen.com/high-protein-soy-free-tofu/
Duck confit (swapped out parsley and thyme for cilantro and added ground toasted sichuan peppercorn):
https://www.seriouseats.com/classic-duck-confit-recipe
The sauce for the noodles was made with doubinjiang, fermented black beans, vinegar, and sugar. I also sprinkled on s spice blend I made using Sichuan peppercorn, cumin, white peppercorn, star anise, and salt (toast everything, then throw it all in a spice grinder).
Amazing! Thanks for sharing!