WHAT RECIPES DO YOU WANT ME TO SHARE? Drop your requests in the comments section below!
Update: Section added with links to Requested Recipes that have been published!
REQUEST A RECIPE – DONE!!
Here’s a list of requested recipes that I have published. These are listed with the most recent recipes published at the top.
-
Gourgeres (French Cheese Balls)
-
Thai Green Curry – “pimped up” curry from a jar AND from scratch!
-
Char Kway Teow (Malaysian noodles)
-
Sticky Date Pudding (aka Sticky Toffee Pudding)
-
Japanese Cotton Cheesecake by my mother, on her site, RecipeTin Japan!
-
Dal (Indian Lentil Curry)
-
Simple Kimchi Recipe by my mother, on her site, RecipeTin Japan!
More to come! Lots, lots, lots more…. – Nagi x
Request a recipe!
I spend an inordinate amount of time deciding which recipes to share.
My biggest problem is that there are so many recipes I want to share, things that get me doing the jiggy because it’s so good but then before I dash off to film and photograph the recipe, I pause and think – will my readers get excited about this too?? Will they really go and try this?
It’s always interesting when I publish a new recipe to see how many people read it. After 4 years of blogging (that’s middle aged in Internet terms!), you’d think I’d be able to get it right 100% of the time.
And mostly, I can.
I knew you’d love the Sticky Honey Mustard Drumsticks and go bonkers over the Pad Thai and Tikka Masala. I didn’t expect you’d be clamouring for the Quiche Lorraine or Avocado Dip, and I guessed right. 🙂
But other times, you surprise me! I did not expect such an amazing response to the Homemade Pastrami from last Friday, nor that the Garlic Butter Kale Rice would become such a firm favourite!
And after all those hours of contemplating what recipes I think you want, it finally dawned on me: Why don’t I ask you??
DUH!
And so, here we are. Finally – because it took me so ridiculously to arrive at this point – FINALLY I’m asking you:
WHAT RECIPES DO YOU WANT ME TO SHARE?
Drop your requests in the comments section below!
Be as specific or as general as you want. I just ask 2 simple things:
-
Please do a quick little Search to see if I’ve already shared it!
-
No banana anything! It’s the only normal thing I can’t stand. Awful, smelly, slimy things that they are!?
{UPDATE: Scroll to the top for a list of requested recipes that I have published!}
I obviously can’t promise that I’ll share every recipe requested, being that I’m just one person who does need to sleep on occasion! But I’ll certainly share the most requested ones, and I’ll regularly pop back here when I’m planning my recipe calendar.
LIFE OF DOZER
Hairdresser appointments are always extremely productive – I get my highlights and make recipe videos. Dozer gets his pats.
Nagi – Love, Love LOVE you, your Blog, your Recipes, and of course, Dozer! Everyone who knows me knows YOU as “my favorite food blogger.” Yours (along with old family favorites) are pretty much the only recipes I cook any more!
My request is not so much for a specific recipe as it is for some help with timing. It ALWAYS takes me SO MUCH longer to prepare the recipes than what you have estimated (and yes, everything is already close at hand when I start – no hunting around for ingredients) . What I realized while fixing your amazing Chicken Tikka Masala is that your recipes list some of the ingredients as already being PRE-PREPPED, such as “Chicken thighs in 2″ CUBES”; “fresh ginger, GRATED”; “fresh garlic, MINCED”; “onion, finely CHOPPED”, etc. So I’m thinking that the PREP TIME you list is assuming that these ingredients are ALREADY cubed, grated, minced, chopped, etc, and you aren’t counting the time it takes to do that when you figure your “PREP TIME”.
But in order to prepare the recipe, SOMEONE has to do all that peeling, grating, mincing, chopping, cubing, etc, before they can even BEGIN to prepare the recipe. I realize that you don’t want to scare people off with long prep times, but it would be helpful if you could mention the time it takes to “PRE-PREP INGREDIENTS TO BE RECIPE READY”. And of course, that time can vary a lot from person to person depending on knife and chopping skills, whether or not they have/use a food processor or do everything by hand, etc – so maybe a range of time (“20 – 45 minutes, depending on skill and equipment”). I know now to always add additional time to any recipe for that pre-prepping stage, but it’s a little disheartening to see a recipe list Prep Time as “15 minutes” (thinking I can get dinner on the table quickly), and then 45 minutes later I am still peeling, grating, dicing, chopping, etc – before I can even start the actual recipe.
Or maybe I just don’t have the speed and knife skills that you have!
So I would also love to see your tips, hacks, hints, etc on HOW you do the pre-prep stage – some quick little technique videos on peeling, chopping, etc (especially for things like fresh ginger and garlic, which to me are so time consuming!).
Anyway – totally LOVE you and your recipes – I just want to be able to get them on the table FASTER, so we can dig in and enjoy them sooner!
Oh, Penny! I so agree with you! I have been cooking for over 50 (!!!!!!!!!!) years, but I still can’t get that 45 minutes down to 15!
Hot summer weather has arrived in Seattle. Almost 90 each day this week. For us, that’s too hot but it does get us outdoors to cook some great food. I would love some good, light recipes for the bbq when temps are hot. Thanks!
Something uniquely Australian that someone from the US wouldn’t know about.
It might even be mundane or comfort food. LOL! The bananas 🙂
I loved the idea of your potstickers, but we can’t buy the little wraps where I live. Can they be made at home?
Nagi, your recipes rock! Would you have a recipe for Malaysian style roti canai, like the kind made at Mamak Restaurant in Sydney?
My daughter is lactose intolerant and I would like to know how to make a ‘concentrated’ (like Campbell’s soup) mushroom soup. I would like to know if I can can some ahead of time, or would the ‘lactose free’ milk spoil while trying to can it. It’s surprising to find out how much of the population is lactose intolerant and yet, there is so much milk here in North America. Thank goodness my daughter is not allergic to milk. (I do slow cooker recipes that want condensed cream of mushroom soup, cream of chicken soup…cream of…)
My husband is lactose intolerant too. He drinks lactose free milk but, if you use it in savory cooking, it can ruin the taste because it’s too sweet. However, you can use it for puddings. Etc. in place of the milk we use half and half cream.
Sticky Toffee Pudding!!!
Have tried some but not found my favorite!
An Ooey Gooey one with lots of datey goodness!!😛
Would love Portuguese custard tarts recipe
My 2 suggestions are Moo Shu Pork and a good stuffed peppers recipe. Thank you.
I would kill for mushu pork!
Yes! Moo shu pork (or chicken)
I also second the Moo Shu Pork!
Thanks
Hi Nagi , your recipes are absolutely amazing but I really love stir fry but cannot for the life of me get it right also I have been trying to find a recipe for crispy chilli beef strips and one for crispy see weed hope you can help.
Hi Nagi,
I love your blog and was surprised to see the great variety of recipes from all over the world. They are great. My local Korean restaurant makes a wonderful stir-fry they call glazed shrimp. Simple and fast recipe but so tasty. Contains cabbage, onions, garlic, zuchinni and carrots all stir-fried together but I don’t know the sauce ingredients, Shrimp is added last and served over white rice. There is not a lot of sauce (I would like more) and it is kind of a light orange in color and not very spicy. I add more spice. If the veggies are cut ahead of time, this cooks in under 15 minutes and would be a wonderful weeknight meal. I would love to have the full recipe for this dish and I am sure your readers would love it. Thanks so much for all of the fabulous recipes.
A good chicken and prawn yaki soba a recipe
Hi. This is Yumiko, Nagi’s mother here. I posted Yakisoba recipe on my blog, RecipeTin Japan. I used pork but you can substitute it with chicken and/or prawn.
All things seafood. How about some dishes of smaller size. Just trying to feed one without too much freezer space.
Absolutely love your blog!
Print out most of your recipes
Would like a basic muffin recipe that would work for all different fruit ..cranberries …raspberries …..blueberries etc.
As you will see by our e-mail we are animal lovers too …..2 dogs and 4 cats ….all rescues
Should be cool enough there…Lap Yuk. Any cat fearing dog would love to see a variation that’s home friendly.
I love you….I love your recipes!!!!! After seeing Dozer’s birthday pic with that beautiful healthy doggie cake…would you consider once a month sharing really fun and “good for them” recipes for our beloved pets?
I wish I could take my dog to the hairdresser. Dozer is a lucky fellow. You give us so many wonderful recipes, Nagi. Your recent pork shoulder with crispy fat was amazingly tasty and tonight I am looking forward to making your recently published pasta salad with chicken. Looks great.
Keep surprising us with things we weren’t expecting, i.e., pastrami!
I’m brand new to your blog — but it’s all I can do not to camp out, bookmarking recipes for hours — despite the work waiting to be done. Thank you so much for sharing your recipes and Dozer’s adventures!
The one thing I immediately looked for when I got here was Thai Cashew Chicken. The one I had was probably an Americanized (in my case, Canadianized!) version… but it was delicious!
My second request (if I’m allowed to have more than one) is for a empanada (not sure if it’s called an empanada) filled with shredded chicken, raisins, peas, in a crispy fried crust that our Filipino friends used to bring over before I moved away, made by one of their family friends, who’d never part with the recipe.
Again, thank you so much for all the lovely recipes. I’ve made my grocery list for staples and will be cooking up a storm!
Vegan versions of just about anything. I recently found a vegan recipe for tiramisu, absolutely wonderful, a vegan mushroom ragout, also absolutely wonderful. Both of these recipes, everyone loves and begs for more.
I sent this some time ago when you were having computer problems. Maybe you never received it, so here we go again.
Neon green wakame.
I have a question/project for you….where, or even “can” one buy that bright, thin-cut, green seaweed salad wakame, that comes with your sushi roll, in dry form? I have looked for years and can only find the wet finished salad, and I really don’t care about reproducing the day-glo green color…just the texture and taste. Some time ago there was a blog post (sorry, lost the reference) from a woman who spent a month in Japan, and she could only find the wet packets. It’s like some large, magical factory supplies the world with finished product.
I have a guess that those thin slivers of seaweed are mechanically processed from some larger piece, but recipes only call for “wakame” which in my Asian markets only comprises several large-leaf forms. Or, maybe there is a brand on Amazon that I am missing. So, if you could do a piece on how to make the finished item, starting with what is normally available dry, I suspect a number of your readers would be grateful.
Best
Hi Fred, This is Yumiko, Nagi’s mother here. I think I know which seafood salad you are after. Those thin strips of seaweed are called ‘kuki wakame’ that is the stem portion of wakame seaweed. Kuki wakame are sold in either a thinly shredded form or a small oblong-shape. The former is the ones used in the salad and the latter is usually sold as a nibble. I have not seen them sold at any grocery shops in Sydney but where you live, you might be able to buy them. I searched online shops and found a couple of packets on Rakutem Global Market. The link to one of the ads is here (note: it’s a large pack). When I managed to obtain dried kuki wakame, I will certainly try to make this salad and post it.
Thank you very much for the time and effort. ‘Kuki wakame’ gives me something to try to find and obtain; might be fun. If successful I’ll be in touch. Thank you again,
Best
I love entertaining and always looking to make something ahead so including instructions how to make ahead and freeze or just Day ahead and cooking instructions. Love your recipes. Your my new go-to.