i've made all these recipes multiple times and they're on my usual rotation of food to cook
(i have a paper version of this but thought it would be nice to have an online one too)
ramen eggs - i make this so much especially after getting a egg marinating container from daiso, i usually eat this w/ rice + steamed veg or instant noodles
roasted garlic and parsley butter - for garlic bread
thai green curry - i use 1 broccoli head, 1 long eggplant and 1/2 onion
khao soi (thai coconut noodle soup)
chicken satay w peanut sauce - i eat this with white rice, raw cucumber (round slices) and raw onion (big chunks)
chicken biryani - i do it restaurant style not homestyle
teriyaki salmon - i cook cabbage in the pan after pouring out the sauce to wipe up the rest of it and eat this w rice
korean marinated short ribs - i eat this w/ white rice and lettuce
ground beef bulgogi - i use 2 tsp sugar
tteokbokki - i add sliced onion and cabbage at step 5
kimchi fried rice - i add cubed spam for protein
shanghai scallion oil noodles - i make a big batch and freeze the rest in small boxes
sticky rice with chinese sausage
chinese braised pork belly with arrowroot - i use pork ribs and lotus root instead, eat this w/ rice
chinese-american chicken lettuce wraps
bringhe (filipino-style paella)
mexican rice - i eat this w sour cream/avocado/ground beef
black bean corn avocado salad
prawn mango avocado salad
one skillet creamy sun-dried tomato chicken orzo - i use regular pasta
tomato cream pasta - i like fettucine
carbonara - i make 1 serving (ie with 1 egg and no egg yolks) bc it doesn't reheat well
tomato cabbage vegetable soup - i use a half head of cabbage
curried carrot soup - i use the spices listed + 1 tbsp generic curry powder and i bloom the spices in butter for a few minutes before adding carrots
pasta alla norcina (cream pasta w sausage) - i make the sausage too, super easy and i freeze half of it for later
banana bread - i use 130 g sugar instead of 150 g and i add approx. 1 cup frozen blueberries just before putting it into the oven (don't do it too early otherwise the blueberries sink to the bottom of the batter)
butter mochi - i halve the recipe and use regular milk instead of evaporated milk
cornbread - i use 60 g of brown sugar instead of 67 g and brown butter (it loses weight after browning so you need to use about 130 g butter at the start, brown it, then weigh it to make sure you have the 113 g needed for the recipe)
white chocolate macadamia cookies
copycat kozyshack rice pudding
crème brûlée - i add 1/8 tsp salt (sidenote the nyt recipe uses twice the amt of sugar. wild)
copycat lady m crepe cake - labour intensive but worth it. however you need a lot of people to eat the full size bc it's very rich
