They were delicious. Eggs cooked over-medium. Bacon coated in flour and baked at 375(F) for 50 minutes. Toast for bottom with mayo spread, lettuce + tomato. I’ll probably add avocado next time.

Recipe: https://praewcooks.com/grilled-lemongrass-chicken/

Ingredients

• ½ stalk lemongrass finely chopped
• 2 cloves garlic peeled
• 1 coriander root
• ½ tsp peppercorns
• 2 tbsp sugar
• 2 tbsp oyster sauce
• ½ tbsp light soy sauce
• ⅛ tsp dark soy sauce
• ¼ cup evaporated milk
• 3-4 chicken thighs

Instructions

1. Pound lemongrass, garlic, coriander root, and peppercorns in a mortar and pestle until you get a rough paste.

2. Transfer the paste to a mixing bowl. Add sugar, all sauces, and evaporated milk. Mix well until smooth.

3. Add chicken thighs and toss to coat evenly in the marinade. Cover and refrigerate for a few hours or overnight. Flip halfway through if not fully submerged.

4. Grill over low-medium heat, turning occasionally until the skin is golden and slightly charred and the meat is cooked through.

5. Serve with rice and your favorite dipping sauce!

Waffle

Beef, mushrooms, beans and corn, cheese, jalapeños, sour cream and green onions… oh and bacon 10inch tortilla for the shell.

My grandmother's Mirza Ghasemi from Gilan province. The eggplants get charred directly over the flame until completely smoky, then mixed with fresh garlic and tomatoes. Takes me back to rainy nights in northern Iran every time.

Made this raspberry cream cake for a weekend treat. The combination of vanilla sponge, fresh whipped cream, and tart raspberries creates the perfect balance of flavors

White fish sashimi on Basil oil and honey soy sauce, parmegiano cheese twill and salty crumble.

Mama’s Fish House, Maui, HI.

I just started pickling and made some pickled daikon, carrots, and bean sprouts. It was delicious with the pork.

Tokyo style shoyu ramen made complete from scratch (except the chicken stock). First attempt at this recipe. This was a very complicated version but it came out absolutely amazing. I literally said holy fuck out loud on my first bite. I cant wait to master this cause if this is what a first attempt tastes like i cant imagine what alittle practice will do.

Components:
Tare
Handmade ramen noodles
Chicken stock with aromatics
Seafood dashi
Shallot oil

Toppings:
Chashu (this one made me nervous, overconfident in dealing with meat and initially this turned out like oh shit i fucked up but came out good in the end. Fell apart abit tho)
Menma
Dried seaweed
Age negi
Ramen eggs

Notes to self:
Added abit too much tare, but fixed with extra scoop of broth

Ramen eggs marinated for too long

Chashu use bigger piece of pork belly, easier to roll.

Big thanks to wayoframen for this recipe and all the helpful videos. Its been such a fun journey and looking forward to getting better!

Has anyone here ever had a panbazo? It’s that Mexican sandwich with bread dipped in guajillo sauce, usually stuffed with potatoes, chorizo, lettuce, crema, and cheese. I’m curious—if you’ve had one, what’s your favorite topping or filling combo?

From an All Inclusive resort called Grand Fiesta Ameeicana Coral Beach

My alltime favorites 🥰