[food] some amount of cooking pre-planning

[kaberett]

I am working my way through cooking (almost) everything from East. I'm at the point where the major limiting factor is seasonality of specific ingredients (and my willingness to buy out-of-season, or lack thereof) -- so herewith recipes organised by Key Ingredient, for reminding myself of closer to the time.

(Why like this? In part because I haven't worked out how to make EYB display to me the set of recipes from a cookbook that I haven't yet made...)

No Special Ingredients:

• overnight soy eggs (37)
• breakfast at Shuko's (73)
• egg fried rice with peppers, peas and chilli (137)
• silken tofu with pine nuts and pickled chillis (167)
• chilli tofu (177; peppers)
• egg tamago rolls with wasabi mayo (202)
• Korean egg bread (208)
• chickpea flour chips with chilli sauce (225)
• kung pao cauliflower (235)
• roasted carrots and cabbage with gochujang (238)
• vegan mayonnaise (255)
• pickled ginger (255)
• kecap manis (256)
• Sichuan chilli oil (257)
• stem ginger chocolate truffles (270)
• banana tarte Tatin with cinnamon, black pepper and cloves (282)

Asparagus:

• asparagus and mangetout with chilli peanut crumbs (58; also mangetout)
• white miso ramen with tofu and asparagus (83)

Aubergines:

• aubergine katsu curry with pickled radishes (105; also radishes)
• aubergine larb with sticky rice and a shallot and peanut salad (147; also shallots, coriander, Thai basil)

Beans & peas:

• pistachio, pea and mint soba noodles (91; also peas, watercress)
• food court Singapore noodles (95; green beans, peppers)
• piccalilli spiced rice (150; green beans, red chillis)
• spring vegetable bun cha (181; also spring onions, watercress, coriander leaves)
• nutmeg, lime and coconut green beans (245)

Brassica:

• caramelized onion and chilli ramen (92; choi sum)
• new potato, chard and coconut curry (123; also peas)
• tempeh with pak choi and tomato sambal (168; also shallots, tomatoes)
• leek and chard martabak (206; also, obviously, leeks)

Chillis:

• paneer kofta with a tomato and cashew sauce (115; Kashmiri)
• seeni sambol buns (188; Kashmiri)
• black dal (215; Kashmiri)
• roasted Jerusalem artichoke and chickpea chaat (222; also mint, coriander)
• hot cashew sauce (256; Kashmiri)

Herbs & leaves:

• Thai salad with grapefruit and cashews (44; iceberg, also Thai basil)
• charred cos lettuce with mint raita (54; also mint)
• Burmese mango salad with peanut and limes (55; mint, coriander)
• kimchi fried rice (136; spinach, also spring onions)
• herbed wild rice with coconut and lime (154; Thai basil, coriander)
• kimchi pancakes with a spinach salad (190)
• Vietnamese coconut pancakes (197; Thai basil, coriander, mint)
• Bombay rolls (203; coriander, mint)

Mushrooms:

• mushroom bao (20; shiitake, oyster)
• wild mushroom miso broth (38)

Pumpkin:

• whole roast pumpkin with black bean and chilli oil (251)

Radishes:

• black rice congee (157)

Soft fruit:

• Milli's matcha roll with raspberries and cream (277)
• rose strawberries with strained saffron yoghurt (285)

Sweet corn:

• sweet potato cakes with kimchi mayo (22)
• chargrilled summer vegetables with a dhana-jeera dressing (50; also courgettes, broccoli)

Tomatoes:

• tomato ponzu salad (49; also shallots, Thai basil)
• paneer, spinach and tomato salad (53; also spinach, Kashmiri chilli)
• scrambled tofu akuri (164; also coriander leaves)
• tomato, pistachio and saffron tart (194)
• Sun House chilli eggs (198; also coriander)
• black-eye bean and chickpea usal (219; also Kashmiri chilli, coriander leaves, optional peas)
• Maham's dal (227; also coriander leaves)

Completed

1. potato dosa with pea and coconut chutney (32; or can use fresh home-grown peas)
2. quick coconut dal with tomato sambol (212)
3. caramelized fennel and carrot salad with mung beans and herbs (63; also dill, parsley)
4. Amritsari pomegranate chickpeas (226; also coriander leaves)