WHAT RECIPES DO YOU WANT ME TO SHARE? Drop your requests in the comments section below!
Update: Section added with links to Requested Recipes that have been published!
REQUEST A RECIPE – DONE!!
Here’s a list of requested recipes that I have published. These are listed with the most recent recipes published at the top.
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Gourgeres (French Cheese Balls)
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Thai Green Curry – “pimped up” curry from a jar AND from scratch!
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Char Kway Teow (Malaysian noodles)
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Sticky Date Pudding (aka Sticky Toffee Pudding)
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Japanese Cotton Cheesecake by my mother, on her site, RecipeTin Japan!
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Dal (Indian Lentil Curry)
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Simple Kimchi Recipe by my mother, on her site, RecipeTin Japan!
More to come! Lots, lots, lots more…. – Nagi x
Request a recipe!
I spend an inordinate amount of time deciding which recipes to share.
My biggest problem is that there are so many recipes I want to share, things that get me doing the jiggy because it’s so good but then before I dash off to film and photograph the recipe, I pause and think – will my readers get excited about this too?? Will they really go and try this?
It’s always interesting when I publish a new recipe to see how many people read it. After 4 years of blogging (that’s middle aged in Internet terms!), you’d think I’d be able to get it right 100% of the time.
And mostly, I can.
I knew you’d love the Sticky Honey Mustard Drumsticks and go bonkers over the Pad Thai and Tikka Masala. I didn’t expect you’d be clamouring for the Quiche Lorraine or Avocado Dip, and I guessed right. 🙂
But other times, you surprise me! I did not expect such an amazing response to the Homemade Pastrami from last Friday, nor that the Garlic Butter Kale Rice would become such a firm favourite!
And after all those hours of contemplating what recipes I think you want, it finally dawned on me: Why don’t I ask you??
DUH!
And so, here we are. Finally – because it took me so ridiculously to arrive at this point – FINALLY I’m asking you:
WHAT RECIPES DO YOU WANT ME TO SHARE?
Drop your requests in the comments section below!
Be as specific or as general as you want. I just ask 2 simple things:
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Please do a quick little Search to see if I’ve already shared it!
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No banana anything! It’s the only normal thing I can’t stand. Awful, smelly, slimy things that they are!?
{UPDATE: Scroll to the top for a list of requested recipes that I have published!}
I obviously can’t promise that I’ll share every recipe requested, being that I’m just one person who does need to sleep on occasion! But I’ll certainly share the most requested ones, and I’ll regularly pop back here when I’m planning my recipe calendar.
LIFE OF DOZER
Hairdresser appointments are always extremely productive – I get my highlights and make recipe videos. Dozer gets his pats.
We love a good Lamb Korma, and would love to try yours x
Thank you Ngai for all the amazing recipes. Every recipe i’ve tried from you turns out amazing. Tricks people in thinking i’m a good cook 🙂
Recipe request: Tourtiere
Thank you.
I’ve been trying to locate the recipe for a retro dish called “Scampi amoreuse”, which was an ’80’s signature dish of Stockholm’s Restaurant Gourmet (one of the first Swedish restaurants to win a Michelin Star in 1984). All I know is that tiger prawns are flambéed in cognac and served in a tomato, bell pepper and mushroom sauce flavored with Pernod.
I’d love to try your version of the dish!
Croissant or pain au chocolat please that beginner bakes can easily follow and get right.
Imperial Rainbow Fillet Steak, also called Chilli Beef. There is one dish that I regularly get from Chinese restaurants and hope you might consider it for your collection. The one I get from Chans Canton Village restaurant in Casula in Sydney is called ‘Imperial Rainbow sliced fillet steak’ and it’s amazing. I also used to get a dish that was almost the same called ‘Chilli Beef’ from the Shiny Shovel restaurant in the Randwick bowling club. I have tried to recreate it, but just can’t manage to get the cooking and the sauce (amazing sweet and spicy) to replicate the ones from the restaurant.
No a recipe, but instructions – and a video, on using chopsticks! I’m useless! I’m also left handed, which is what I blame, haha
Great idea! Nx❤️
Okra. I’ve just planted some in my veggie garden, and I’ve never even eaten it!
On a funny note, my husband feels the same about bananas as you do 😂
Vitello Tonnato, veal in tuna sauce please! I had this once at an Italian restaurant and never forgot it. Unfortunately the restaurant has closed down and the recipes on the internet vary greatly. Would love to see your version of it.
That is an amazing dish when done well!
Holy Basil’s deep fried ice cream please!
Hi Nagi, can you please share a tomato soup recipe?
Hi Nagi,
I have made so many of your recipes & every one of them have turned out spot on. RecipeTin Eats is my go to for basically everything & has been a great inspiration to try new recipes. I would love to see a recipe for Zucchini Slice x
Hi Nagi, can you try the famous Szechuan Eggplant dish from The Malaya restaurant at King Street Wharf please?
That has been on my list for YEARS!!! Love The Malaya. Great dinner venue with friends!!! N x
I LOVE your recipes – you are a Flavour Goddess! I am a big fan of your Green & Massaman curry so far (I’m yet to try your yellow, it’s next on the list). Would love to see a recipe for Thai Panang Curry next!!
Pepper Steak Pie please Nagi!
Hi Nagi
I would love to see basque burnt cheesecake! Your site is the only place I trust to get recipes from!
Thank you! x
Yum! I love Basque Cheesecakes! N x
I’ve made the Basque cheesecake recipe from Buttermilk Pantry – it’s amazing!
Eggless Flan please.
I don’t even know how it would work without the eggs Ramani, a panna cotta may be more what you’re looking for – something to put on the list! N x
Korean Fried Chicken please! With gochujang sauce. I keep seeing it in kdramas.
OH YES! A must Lubnah – one of my favourites!! N x
The sweet potato felafels from this page – https://pinchofyum.com/summer-bliss-bowls
Tau sar pia..a Singaporean delicacy pastry with mung bean paste and wonderful memories
I would love to know how you’d cook scallops.
Thank you! xo