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Hello again, everyone! Couldn't log in for a couple of months, as IT cut off HBT access (for whatever reason ;-)) Nice to be back; Japanese wagyu shabu-shabu with SWMBO.

Vietnamese Phõ. SWMBO pressured cooked the whole chicken (only 35 mins!!!) and then we assembled the rest of the soup. Came out absolutely delectable!

Quick weeknight zucchini and salmon cream pasta.

Spinach, panfried with shallots, baby tomatoes, lentils and shrimp. Served with Riwaka dry-hopped saison.

Breakfast - congee (rice porridge) with salt-cured salmon (I cure about a pound every week), kimchi and egg.

SWMBO and I picked up a pressure cooker over the weekend. This lamb shank stew was cooked in about 1.5 hours (a traditional slow cook would've taken a good 4-5 hours).

Beef stewed with two pints of my tropical stout. Added a shot of espresso and a piece of dark chocolate for extra character. Came out quite nice [emoji5]

Tom Yam + Vietnamese fresh shrimp rolls. Washed down with a dark saison

Two pizzas - both with homemade dough A.) First one is with homemade pesto sauce as a base (trick here is to roast those pine nuts before they go into the blender. ) B.) Second one had Gorgonzola, mozzarella and parm as a base, with fresh figs and prosciutto.

Indian night. Tandoori chicken with saag paneer (homemade paneer, of course)

Oven-baked pork chop with stir-fried snow peas and sliced almonds. The pork chop went really well with this awesome chilly mustard that SWMBO and I picked up during our trip to Australia.

Thanks very much!! :mug:

These photos belong on a front cover of Bon Appetit magazine. Great job sir! (or madam!) :mug:

What electric smoker do you guys use? Thinking of getting one, since I cannot use the "regular" smoker on my balcony.

Gyoza - dipped into rice vinegar + soy sauce mix. Went down really well with a German HB'ed bock.

YVH is AWESOME. I buy hops from them all the way from Singapore and they (the hops, that is) always arrive in tiptop condition. :mug:

Saw a few lovely pici pix (pardon the pun), so decided to take a stab at it as well. It is spinach pici - interestingly enough, no water went into the dough; just pulverized spinach leaves and 00 flour. Sauce-wise, it is zucchini and tomato with healthy doses of chilli flakes, garlic & Parm.

It's quite close to good ol' Singapore;it is only about 2.5-hour flight :mug:

There you go :mug: I highly recommend to bag all the non-edible "ingredients" (galangal, lemongrass & kafir leaves). Much easier to eat later :ban:

Quick soba lunch with umeboshi (pickled plum), okra and natto (fermented soybeans), served with a bit of wasabi on the side.