Notes about Recipes in this book

• Curry shrimp laksa

  • Totallywired on January 05, 2019

    Great base to play around with. Laksa paste is terrific and could be scaled and frozen. Cook times a bit off - the 15 minute cook after adding the paste to let the flavours meld was too long, resulting in loss of tumeric colour and no discernible flavour improvement. Cook instead Indian curry style, just long enough for the oil to separate from the paste. Sweet savoury balance between stock and coconut milk is good, but amounts for both are extreme and unnecessary given the onion/garlic/ginger/laksa paste base. I easily cut in half. Subbed shrimp stock for chicken stock to good result, but given flavourful base water would suffice here. Note: ingredients don’t list bok choy, but called for in the recipe steps. Greens are welcome here, as might be a little fried ground pork. Step calling for oiling finished rice noodles unnecessary -just toss them in the broth.

• Singapore rice noodles with shrimp and curry

  • Beebopalulu on December 14, 2023

    A bit underwhelming, but possibly because of my substitutions of garlic powder/soy sauce/sugar for the black garlic…

• Asparagus and ricotta sauce

  • Totallywired on June 24, 2019

    Great sauce. Like to serve the ricotta room temperature for contrast.

• Perciatelli with bottarga

  • mjes on September 08, 2021

    When ever I get bottarga, I end up on a search for other recipes to use it up. This is a very simple pasta dish that makes very good use of bottarga.