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.
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Gourgeres (French Cheese Balls)
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Thai Green Curry – “pimped up” curry from a jar AND from scratch!
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Char Kway Teow (Malaysian noodles)
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Sticky Date Pudding (aka Sticky Toffee Pudding)
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Japanese Cotton Cheesecake by my mother, on her site, RecipeTin Japan!
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Dal (Indian Lentil Curry)
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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:
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Please do a quick little Search to see if I’ve already shared it!
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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.
Hello Nagi,
A little while ago now, you asked me to remind you to do a recipe for me, for Chinese Spare ribs cooked in the pressure cooker and then finished in the oven. As you had so much on with poor Dozer, I did not like to ask but as you are now putting out the offer, would it be possible for you to consider doing a “Chinese Chicken Curry” please.
Thank you.
Susan
Bubba bumps shrimp shack pasta
Toasties!!!
Searching your recipes to check these weren’t there has left me hungry. Pork Pies (proper pastry and flavour in the meat), Pea and Ham Soup (flavour like you’ve cooked it all day) and a vegetarian pie of some kind. Oh and a bubble and squeak pattie (perhaps one you can freeze and cook later or be able to mix and cook for breaky the next day?). Yummmm. Love your recipes, recommend your site to everyone.
Vietnam: bun ga xao sa ot
China: eggplant Spivey garlic sauce
“Spicy” garlic sauce
Hi Nagi
I would love to see Belgian waffles – mine are always limp and lifeless
Like a receipe for drunken noodles
Would love to see more slow cooker recipes.
Dear Nagi, when I lived in Rome one of the great treats was porchetta. I haven’t found a really good home-made version. I’ve seen pork shoulder cooked in the style of porchetta and also pork belly rolled with herbs and roasted. I would really welcome your take on it.
Best meal for the smallest budget.
Hi there! Something I would love for you to make and share is cioppino or a mixed seafood pot grill type of thing.
Thanks!
LOVE your recipes. My go to place first ALWAYS
🙂
xo
Ooooooh . . . . Cioppino – YES, please !
I THIRD this one!!!
I FOURTH this 😉
Hi Nagi.
I LOVE your recipes, they are easy and so flavorful. Thank you for bringing your great knowledge to my fingertips!
We used to go to Maui and get Mama Suda’s Pork Chow Fun. If you weren’t there by 11:00 am, they were sold out! I have tried different chow fun recipes but I would like to try your version, if you have one.
Mama Suda’s closed after many years, but a couple of years ago I heard she re-opened on the Piilani Highway. Oh if only we didn’t have 5 little doggies (anchors, really!) we’d be going there for sure.
Again, thanks for all you share!
Would love a traditional Swedish Princess Cake recipe with all ingredients that are homemade. Thank you for your invitation to request a recipe.
Massman beef curry
And green papaya salad
Hello Nagi
More pies. proper pastry top and bottom pies !
Chicken and tarragon would be a fine start.
Much love
x
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?