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)

Chickpea Pan Bagnat

Apparently, flattening your sandwich down enough so it will fit in your mouth is not an exclusively American thing.

Verdict: I liked all of the flavors together (the vinegar and oil soaked bread was really nice actually) and how filling it was, but it was kind of hard to eat and didn't stay together very well. Preparing all the separate pieces took kind of a long time too. Not sure I'd go out of my way to make it exactly like this again, but a simplified version might be nice.

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RECIPE: Chickpea Pan Bagnat (Smitten Kitchen)

Scallion Pancakes

Notes:

• I froze two of them for later. It's a little harder to make sure they get cooked in the middle without burning the outside but they still taste really good.
  

Verdict: I already knew I liked scallion pancakes, and fresh homemade ones are even more of a treat. They're kind of a lot of work, but really delicious.

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RECIPE: Cong You Bing Scallion Pancakes (The Woks of Life)

Chamomile Tea Cake with Strawberry Icing

A friend recently introduced me to the work of Eric Kim and I love his ideas for recipes, so when I saw this one made with multiple flavors I really like, I wanted to give it a try.

Verdict: This was really lovely tasting and the icing color so vibrant. The supercharged strawberry flavor was great! I would gladly make it again.

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RECIPE: Chamomile Tea Cake with Strawberry Icing (Eric Kim, for the New York Times)