Frogs! Durian Crêpes, Chicken Crêpes, Fried rice and Inarizushi.

Frogs:

The prep work:

Two frogs, chopped into calves/feet, thighs, bellies, and front legs.  Pan-fried.
Sauce: truffle butter with garlic, cilantro, chives.

Chicken crêpe salad with roasted tomato-pepper coulis:

Salad: red greens, cilantro, scallion, carrot.
Crepes: tomato sauce and whole wheat-dredged chicken breasts.
Sauce: White onion, yellow/orange bell peppers, roma tomatoes, garlic, basil.

Durian crêpes:

Filling: Durian pulp, whipped cream cheese

Fried rice:

Brown rice, carrot, celery, cilantro, egg.
Garnish: pickled carrots and beets, salsa verde.

Inarizushi:

Deep-fried tofu pouches.
Stuffing: brown rice, cilantro, pickled carrots and beets, pan-fried whole wheat-dredged chicken breast.

Miso/Sandwich. Cendol. Eggs.

Tempeh Roll-Up with Miso:


Fried potato pasta shell (potatoes, flour, salt, egg white).
Tempeh: shrimp stock, tempeh, kaeshi.
Garnish: cilantro, yogurt, salsa verde, tobikko, pickled carrot and beet.
Miso: shrimp stock, miso, sriracha, scallion, cilantro.

Cendol*:

*Parts purchased as a set at the Double Dragon.
Pandan noodles, salted coconut milk, palm sugar syrup. Served with ice and soy milk.

Green eggs and lamb with tempeh hashbrown:

Hashbrown with caramelized tempeh and shiitake cream sauce.
Over-easy eggs.
Shiitakes and lamb leg braised in mushroom broth with salsa verde.

Eggs with tomato sauce and roasted vegetables:

Sides: Olive oil roasted carrots and smashed potatoes.
Sauces: (1) Beet tomato sauce with reduced mushroom broth and truffle butter. (2) Cold shiitake cream sauce.

Pandan Fluff Quenelles from Pandan Rummies:


Bonus shot: our kitchen (and Jeremy!)


Coming soon: Durian.

Bahn Mi's. Snacks. Cold Mushroom Sauce. Pandan Rummies. French Toast.

Tempeh Lambwich:

Seaweed mayo, yogurt, pickled carrots and beets, sriracha.
Leg of lamb and tempeh braised in kaeshi and shiitake stock.

Potato Wedge Snack:

Pan-fried potato dough triangles, coconut milk, pineapple.
Sauce: soy sauce, yogurt, sambal oelek, balsamic port reduction.

Blackened chicken with roasted potatoes/vegetables and cold shiitake sauce:

Vegetables: broccoli, carrots.
Sauce: shiitakes, onion, cream, duck stock, lime juice.

Pandan Rummies:

Pineapple-infused vodka, spiced rum, yogurt, pandan extract.

Soft-shell Bahn Mi:


Seaweed mayo, sriracha, pickled carrots and beets, celery leaf.
Leg of lamb and chicken truffle shiso pâté.

Red Lentils with Pineapple:

Red lentils, pineapple, coconut milk, garam masala.

Almond French Toast with  Red Lentils and Plum Yogurt Sauce:

French toast: Baguette, soy milk, egg, instant coffee, almond extract, nutmeg, sucanat.
Sauce: Yogurt, coconut milk, homemade vinegared plum sauce.

Lamb leg. Sumac miso. Omelettes. Pâté. Okara gnocchi. Wings. Chix crêpes. & Cado shake.

Leg of lamb with smashed potatoes and roasted vegetables:

Lamb:  rub (mustard, lingonberry jam, fresh thyme, maple syrup, tomato paste, purple yam jam), garlic cloves.
Sauce: cream reduction with caramelized tomato paste, brandy, mustard, chives.

Miso-sumac soup with chicken and vegetables:

Garnish: carrot, celery, shiitake, chicken, scallion, shiso, sautéed potato noodles.
Liquid: chicken stock, sumac, miso.

Caramelized onion and mushroom-brie omelettes with hashbrown and adobo pineapple:

Omelette contents: caramelized onion, mushroom brie.
Sauce: beet-tomato sauce.
Hashbrown: carrot, gruyère, potato.
Pineapple sauce: yogurt, coconut milk, adobo sauce, chili threads.

Shiso truffle chicken pâté:

Pâté: Chicken leg meat, shiso, cream, truffle oil, S/P.
Sauce: wasabi mustard.


Okara gnocchi:

Gnocchi: okara (soybean pulp), flour, egg white, salt.
Beet-tomato sauce, gruyère.

Buffalo wings: (Alton Brown Style)

Frank's hot sauce, garlic, butter, chicken wings.

Chicken crêpes:

Crepes, okara/sumac-dredged chicken breast, tomato-beet sauce.
Garnish: gruyère, scallions.

Avocado shake:

Avocado, soy milk, golden syrup, coffee, ice.

Braised Pork Potato Pierogi, Brownie Crème Brulée, & Dredged Chicken.

Braised Pork-Stuffed Potato Pierogi with Yogurt Sauce:

Dough: potatoes, bread flour, salt
Stuffing: braised pork butt, caramelized onions
Sauce: Yogurt, wasabi mustard, soy sauce, salsa verde, shiso, scallion

Crème Brulée with Brownie Center:


Okara-Sumac-Dredged Chicken Breast with Potato Noodles and Chicken Tomato Sauce:

Chicken: Breast pounded and dredged in dehydrated okara, dehydrated red onion, sumac.
Noodles: Potatoes, flour.
Sauce: Chicken glace, leftover beet/tomato sauce.

Gnocchi. Tortas. Stock. Eggs. Buffalo Tofu. Panda bread.

Gnocchi with pickled-pepper beet tomato sauce and roasted broccoli:

Gnocchi, roasted broccoli, gruyère.
Sauce: beet, tomato, pickled peppers, olives, capers, achiote verde, chicken glace, onions, garlic, balsamic.

Pork butt tortas:

Braised pork butt then marinated with juices, chalula and caramelized onions.
Garnish: lettuce, seaweed mayo, white onion, salsa verde, lime, chalula.

The braised pork butt:


Gnocchi with Cheese Sauce:

Squishy potato gnocchi.
Sauce: garlic, pasta water, aged goat cheese, emmentaler, gruyere, paprika, dried basil.
Garnish: scallions, sumac.
The squishy old extremely tasty potatoes for gnocchi:



Chicken stock for chicken glace:


Egg with bolognaise and hash brown:

Hash brown, egg, sauce from Mom, aged goat cheese.

Truffle Buffalo Tofu:

Dry-seared tofu.
Sauce: truffle butter, Frank's hot sauce, honey.
Garnish: shiso.

Panda perdu with grapefruit fig sauce:

Panda bread French toast: soy milk, egg, cream, kahlua, lemon zest, cinnamon, nutmeg.
Sauce: grapefruit juice, rehydrated fig, maple syrup, cream cheese, cherry juice.

Panda bread, following this recipe:

Musubi. Spam. Eggs. Pandan cake. & Granola.

Spam musubi:

One for here; one to go:

Wrap: nori
Rice: Nishiki rice, simple syrup, rice wine vinegar
Filling: furikake, shiso, spam glazed with soy sauce and piloncillo

Scrambled eggs with crepes:

Scrambled eggs with red onion, crepe, crepe chiffonade
Garnish: egg yolk, sriracha, salsa verde

Seared spam on bread:


Egg in a nest:

Toast with egg
Garnish: gruyère, chalula

Pandan cake:

Cake: pandan butter genoise
Frostings: hazelnut and chocolate French buttercreams

Granola with plain yogurt: