Ramen with kimchi and a fresh egg.
Rice and Dal.
Pork chops - red(the thermapen that is, not the meat)!
A fresh baguette with ham and butter.
Agreed with @matth - the simmer/shred method ended up in dry meat which wasn't very appealing. I'd suggest starting with a 1 tbsp of fish sauce and kicking it up from there based on individual tastes.
Pork chops! I can never get quite the timing right and mine always turn out overcooked and dry.
Pumpkin, walnuts and rosemary.
So I made these last night in a frying pan with skinless/boneless thighs. Reduced the oil to the bare minimum in a non-stick frying pan but kept everything else pretty much the same(I opted to omit the sesame oil at the end to reduce it overpowering the bean paste). It turned out to be a winner with the exterior developing a caramelized texture due to the initial heat balanced by a not-too-dry interior.
One deviation that seemed to make a slight difference(I think) was to cook the chilies and peppercorns on high heat to ensure that the chilies take on a smoky/burnt exterior and the peppercorns get crunchy which slightly softened the heat factor but learnt a stunning numbness to the dish in-between-bites. Amazing.
Any recommended substitutions for the sugar?
Thoughts on the thickness issue pointed out by Mary G?
Friends, drinks and a toppings bar!
Pizza. Any topping(s).
Red onions, green capsicum and crumbled paneer topped with an egg.
Pan-fried dumplings with a mix of sriracha, honey and soy sauce!
Pan-fried pot stickers glazed with a mix of sriracha, soy sauce, honey and sesame oil!