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.
I would like your most favourite fall back and depend on recipes for an any night supper and a sudden dinner guest dinner.
Request for more recipes to freeze.
Hi Nagi, Please could you share a recipe for a caramel custard (creme caramel)?
Nagi — you are so wild to add a photo of yourself midway through a highlights appointment with Dozer at your side! How super!
Wow, what interesting food ideas everyone is requesting — mine will seem awfully mundane in contrast! But! I would really like to know how to make those cookies found only in bakeries called Fudge Fancies. I can describe them as a light colored cookie that is normally . . . somehow they can be both a tiny bit powdery and chewy at the same time and have a dollop of extremely thick and rich fudge frosting top center. The fudge is not baked into them, but added afterward.
I’ve always assumed that professional bakers have access to pre-made cookie mixes — because they’re mystifyingly delicious. I never use pre-made cookie mixes, but am puzzled about how and why they can be so good!
I’ve learned one thing recently, though — that there are differences in varieties of vanilla extracts — I’ve always used real vanilla extract, not artificial. Even though many extracts may have a wonderful scent, some of them just do not have the flavor that others do! I even bought a very pricey little bottle of vanilla that was brewed at a local winery and it was okay, but nothing spectacular. On the other hand, I bought an expensive little bottle at a grocery store from a source I’d never heard of and it is out-of-this-world fantastic!
The mysteries of wonders of good food! Nagi and Dozer — you two are Sherlock Holmes and Dr. Watson!
hi. many years ago in Montreal most Chinese restaurants had a little glass front display one was coconut cream pie ,I sorta found out is was a custard of egg, milk, sugar, something tasting coconut maybe a little essence, maybe almond , ?????and the top was pure whip cream and toasted coconut on top, Chinese cooks that are in there 70s or so maybe know the recipe , some one in this small world might remember, thank you ,,lily gar
Hello Nagi, would like the recipe for your headline cover ” Request A Recipe” picture..cheers VK..
Vicki,
I believe it is Chicken Stir Fry with Rice Noodles
https://letfedtende.today/chicken-stir-fry-with-rice-noodles/%3C/a%3E%3C/p%3E
thank u I got it…
Hi Nagi,
I would love your take on these recipes:
Massaman Beef Curry
Lamb Rogan Josh
Bobotie
Panna cotta Lamingtons (made famous by Flour & Stone)
Thank you,
Angela
Would love to have a good black eyed pea salad recipe!!!
How about the Japanese seaweed salad? Always want to make some at home but have not found a good mix of the seasoning yet.
Thanks Nagi!
Hi. This is Yumiko, Nagi’s mother here. I have a Japanese home cooking recipe site, RecipeTin Japan where you can find a couple of seaweed salads. I must admit I should post a bit more of seaweed based dishes.
Something other than cream of asparagus soup to use the
tough ends of the darned things once I use the “tender stalks and tips”
for other recipes. I was raised by Great Depression era parents and throwing
away ANY part of a veggie is an abomination. I can think of many, many wonderful
ways to (from almond pilafs to Cantonese pickled ginger/beef) deal with the easy
part of asparagus. I am burned out on cream of asparagus soup.
Hi Greg,
This is what I’ve done in the past, dry the tough ends, oven or dehydrator. Once fully dried put in food processor until it becomes a power. Add to soups, stews pretty much anything you’d want a veggie in. Great for kids, you can hide them in any recipe !
Blitz until shredded, then saute with garlic, onion and butter, add dried thyme, add 1 cup rice and 1.5 cups chicken broth. Place lid on, bring to gentle simmer over medium / medium low, cook 12 – 15 min until water absorbed. Remove from heat, leave lid on for 10 min. Fluff rice, stir through extra butter, salt and pepper. Voila! Garlic butter asparagus rice pilaf! N x PS Or do same and stuff inside omelette 🙂
Hi Nag, love the site, do you know any low calorie BBQ sauce recipes that i could use with Jackfruit to make a Vegan option.
Hi Nagi,
I am still looking for a good recipe of chinese crispy duck (breast). If you could advise it…
Thanks in advance
Hey! Could I please request for a perfect/no fail poached egg recipe? I know its basic, and there are millions of those out there on the internet but each varies in terms of its method or quantities applied and I just can’t seem to get the perfect one. Since all the recipes from you have turned out flawless, I’d love to get your way of poached eggs! Many thanks 🙂
HI Nagi,
I would love an easy to make recipe for a delicious Tom Kah Ka soup. I have tried several recipes (also on a paste basis), but was never convinced. I am sure you can come up with something great!
Thank you!
Hi Nagi
How about Aloo Gobi? and maybe more vegetarian indian recipes?
I have used a few of your recipes and loved all of them.
Thanks
I recently went to our local Vietnamese Restaurant and had Chicken in Honey Pepper sauce it was fantastic and I would love to make it at home. A recipe would be much appreciated
Request a recipe: How about a nice BIRYANI (Chicken or Fish)
Love your recipes because they’re doable. I’m Filipino recently married to a Lebanese. Maybe look into Lebanese rice with shredded chicken and toasted pine nuts. It’s an all in one meal (I like shortcuts) and garlic yoghurt is poured on top once served.
l would love a good sizzling rice soup recipe. It is literally my favorite soup!
I second this request. I love this soup, especially the flavor of the broth.
I can’t believe I’ve never tried this soup before… I MUST give it a go! 🙂
Hi Nagi
I’d like to request a recipe of Tenshinhan. It’s chinese or Japanese. A omelette on the top of rice with source. Yummy.Have you ever tried Tenshinhan?
Hi. This is Yumiko, Nagi’s mother here. I have had Tenshinhan. It’s actually a Japanese dish. I have not posted tenshinhan recipe on my blog, RecipeTin Japan but it is on my ‘to do’ list!
Hello, Yumiko san. I am looking forward to see your Tenshinhan recipe. I miss Japanese food so much. I live in country side in WA and it’s difficult to get Japanese ingredients here. So if your recipe made from Australian ingredients, that’d be awesome. Thanks.