I always eat this at weekend but lately I’ve been adding dried figs steeped in scotch to the paste. This batch has a smoky, spicy kick to it. I used the same bowl for the macadamia right after processing chipotle in it.
Once I start I can’t stop. I can eat slice after slice of bread with the same thing. Chocolate paste, cheese, pâté it doesn’t matter.
This batch has figs steeped in Aberlour Casg Annamh.
Scrambled eggs, rice, and instant Japanese curry (S&B medium hot). I think next time I will add some potatoes and/or carrots to the curry.
Fantastic idea! I have enjoyed dried cherries steeped in port, usually as part of a green salad that includes goat cheese and hazelnuts or walnuts. The husband is a fan of scotch, so it will be fun to add this one to the repertoire.
This makes both the figs and scotch taste good.
I always have cherries or dried figs steeped in various alcohol (scotch/red wine/port). I also use them to deglaze the pan and make a sauce for meat.
I like garlicky pâté. Store-bought pâté is not garlicky enough (save for Vietnamese) and I don’t trust all the fillers they put in it so I always make my own, with lamb/pig/calf’s liver. Chicken livers have only a fraction of the nutrients in comparison so I don’t waste my time and calories with them.
SV yolks as a sauce and dip.
Char kuey teow following a recipe in Cradle of Flavor by James Oseland. Involved toasting some shrimp paste (belacan) in a foil packet over direct heat.
Also found the recipe online here: https://foodonthebrain.net/2008/08/17/char-kuey-teow/
Malaysian shrimp paste looks a bit different from the Thai kind.
I use Indonesian dried shrimp paste in nasi goreng and other things. I think it’s same or similar to Malaysian.
Do you have a good method of breaking those shrimp paste bricks up?
I just used a butter knife, wasn’t too hard to cut. I refrigerated the leftover stored in the original packaging inside a plastic zip bag.
Nice!!
Potato dumplings and lots of them. Rosette de Lyon is a type of air-dry cured sausage from Lyon. I minced it and added it to the potato filling with peppercorns, dried oregano and dried ramp flakes.
Fried roe from the fishmonger. Expensive stuff. My fishmonger sells the roe for the same price as the soles. Soles are expensive flatfish. That’s why I only buy the roe from him once in a while as a treat. But I buy other roe from another fishmonger, only half the price and from all different fish.
Sambal ulek with lime juice in foreground. It’s also for the oysters.
