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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.
I knew some of those words…
Looks delicious!
I knew some of those words
2nd course: ... duck ... . Potato .... noodle. Home made .... bean ..... .... .... sauce.
It does look amazing
Dude, good on you. That's a lucky lady to be able to get a meal like that at home.
She's the best.
Can you share a recipe for the gazpacho? It looks and sounds amazing.
Thank you! Sure! I am guesstimating here, since I kind of eyeballed everything and adjusted according to taste.
Buzz all of this together in a high speed blender and chill. I am guessing that I used about 3tbsp of rice wine vinegar, but definitely adjust according to your own tastes.
Garnish with watermelon, cucumber kimchi, chive oil, and chive blossoms.
Thank you! It sounds delicious and I am saving the recipe.
Your wife is a lucky woman!
Thanks! I'm the lucky one.
Those all look fantastic. Would love to see your recipes!
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!
Your rendang looks really good!
Amazing work! Lots of inspiration to pull from here.
The second course sounds like it would be my favorite.
Is your wife Asian ?
She's Indian. But we cook lots of different things for each other, Asian or otherwise.
Do you mean "asian" like Turkish? Or Indian? Or Mongolian?
I think OP's username could give you a hint.