Made this tonight, but with shrimp:
As it turns out, it was not to my tastes. The one tablespoon of ketchup called for was all I could taste. No thanks.
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Such a bummer! Sometimes in similar applications I substitute tomato paste for ketchup. Maybe that would work here but probably time to move on to something else. I will say, it sure looks pretty!
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Thanks! Under normal circumstances, I would have made that substitution! But, I wanted to follow the sauce part as written first, just to see. Oh well.
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My mom’s beef stroganoff recipe uses tomato paste - I was shocked when I found out that wasn’t typical. 
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Ketchup? Strange. TFTOFTT!
Hi folks, a gentle reminder reiterating LuLusMom’s earlier post: Going forward, please use this thread to report on NYT recipes you’ve tried as you try them this quarter and going forward rather than making blanket recommendations. It’s always good to hear about people’s favorite recipes from a book, for example, but with a site as deep as NYT Cooking, it risks overwhelming the thread.
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Also a chez digga favorite. Do NOT sub non-cherry tomatoes. I did once and it was way too-liquidy (but I salvaged it by serving it over pasta, so not half-bad).
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Forgot to add that I made this in a mini FP, not mashed in a bowl per the recipe.
I prefer everything mixed evenly and the mini FP actually whips it to a nice texture.
Also, no one guessed sardines vs tuna, and the Rillettes were very well-liked, so I’ll be making this again!
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Apparently tomato/ketchup are regionally specific to Brazil (based on the YouTube I saw by the recipe author on the NYT Cooking channel), as is heavy cream (or a shelf stable version thereof vs sour cream).
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Maybe we can remove the meta discussion of the NYT / NYT cooking as well? Seems unnecessary for the purpose of the thread.
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That’s gonna keep you/her busy. 
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It’s interesting to see potato “straws” used here – have only ever seen them in Persian & Parsi recipes before (“salli”).
Too bad the ketchup ruined it for you (would have for me too).
What I am often intrigued by is your protein substition – I would not have thought to sub shrimp for chicken here or fish in an earlier Indian spinach recipe, but it always looks like it works when you do it, so it pushes me to expand my thinking!
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When we did Vietnamese month on COTM, something like 16 years ago, a Vietnamese acquaintance of mine mentioned that she subs different proteins all the time, and not to ignore pork recipes just because I don’t eat pork. I feel like a dummy for never having thought of this, and it certainly doesn’t work for everything, but I’ve never looked back.
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I often sub meat for meat (esp bec I don’t eat red meat that often, so ground turkey for beef or pork, chicken for anything, etc), but I don’t think to crossover seafood to meat, which @Amandarama frequently does!
Now I’m remembering she did Bo luc lac with salmon during the last Andrea Nguyen COTM, which I would never have dreamed up myself but made perfect sense when I saw it!
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That Andrea Nguyen recipe, from her recent book, is actually written for salmon, her new riff on the dish. I believe LLM made it as well.
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I was so excited about the AN COTM but ended up traveling for a lot of it. I will get back to it – I had several recipes bookmarked from the new book, and I loved VFAD when it was COTM. Had planned to delve into some of her earlier books, which I’ll do eventually.
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It was delicious!
Re Potato Straws, Hickory Sticks are a Canadian potato straw chip, esp popular in Nfld and the Maritimes.
Occasionally used in recipes, mostly eaten straight out of the bag.
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Lulu’s mom beat me to pointing out that the recipe for salmon was Nguyen’s, but I have subbed salmon for rendang (just make the sauce first and then fold it in for the last 5-10 minutes to cook through)!
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Oh, I love rendang. I have seen a chicken recipe and wanted to make it, but trying it with salmon sounds really good.
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