Japanese Style Corn Rice

I like rice and corn and cooking rice with stuff in it, and the flavors of this dish sounded appealing so I wanted to give this a try.

Verdict: It was good but a significant amount of extra effort for how much I liked the taste. I think it would actually taste really good with Western style barbecue. If I had a lot of fresh corn to use up I might consider making it again.

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RECIPE: Corn Rice (Namiko Chen, Just One Cookbook)

Fresh Tomato Salad

Verdict: It was all right. I think maybe some sweetness would have made it even better, or some cheese. I'm not sure I will go out of my way to make this again but it's a nice way to use up lots of tomatoes that are best eaten fresh.

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RECIPE: Tomato Salad (The Kitchn)

Bean Sprout Stir Fry

I tried this because I had part of a bag of bean sprouts left from making laksa, and I didn't know that they'd be good to eat fresh anymore so I wanted to try cooking them.

Verdict: I liked it quite a bit and my partner REALLY loved it (he is a bean sprout fiend). It was easy and tasty and healthy. I would gladly make it again.

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RECIPE: Bean Sprout Stir Fry (Maggie Zhu, Omnivore's Cookbook)

Laksa Noodle Soup

Notes:

• I used Lee Kum Kee laksa soup base in a foil pouch because it was what I could find at my local store. I like the flavor of a lot of their sauces so I thought I'd like this too. The directions say to mix it with water but I did a mix of coconut milk and chicken broth.
  

Verdict: It was really good! My partner absolutely loved it and so did I, so it sounds like we're definitely having it again.

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RECIPE: Laksa Noodle Soup (Recipe Tin Eats)

Steak Garlic Rice

Verdict: Absolutely wonderful, even without the liquid smoke. This is definitely more of a special occasion, once-in-a-while-as-a-treat dish but it was SO good. I am not making the garlic chips from scratch again if I can help it because those were very fussy.

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RECIPE: Steak Garlic Rice (Just One Cookbook)

Hiyashi Chuka (Cold Ramen)

I was first introduced to this dish during my year abroad in Japan in college, and I fell in love immediately.

Verdict: This recipe tasted really nice! I would gladly have it again.

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RECIPE: Hiyashi Chuka (Just One Cookbook)

Rhubarb Gin and Tonic

Notes:

• The solids left after you press out the syrup are basically rhubarb jam, so instead of throwing it away, I filled some oatmeal bars with it! I used my favorite recipe for date-fig oatmeal squares and used this instead of the date filling.
  

Verdict: I thought it was OK but I don't know that I'd go out of my way to make it again. Honestly, I preferred it without alcohol = the syrup with just soda water/sparkling water, especially a cherry or orange flavored one.

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RECIPE: Rhubarb Gin and Tonic (Smitten Kitchen)