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Polish-Vietnamese Pickled Cucumber Soup
It is a twist on a Polish classic, which by itself isn’t that well-known outside of the country. Definitely worth a try, as it’s quick to make (if you have pho or chicken stock kicking around), and can be made even simpler with stock cubes.
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Quick Sichuanese Stir-fry
It was a somewhat improvised recipe that I’m nonetheless happy to record. The general vibe was ‘Siennese’ and ‘quick’. From end to end, it took me as much time as it took to cook the pasta.
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Andrut
This is a fairly old recipe. My mom used to make it, at least in the 1908s, but when I served it to other people, they mentioned great-grandmothers preparing it. It’s been a ‘show-off’ thing in the socialist years in Poland.
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Rice noodles with pork and sichuanese peanut sauce
Alright, this recipe isn’t original – I just came up with it inspired by a wave of TikTok videos on peanut sauce. It bears only a passing resemblance to what I watched, and I just improvised it based on years of cooking Sichuanese food.
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Leczo
It’s a recipe I got from a friend who had good Hungarian contacts. It’s polonized as only in Polish version sasusage and other meats are mandatory, and courgette is sometimes added. The recipe scales easily up and down if you count the ingredients in 3:3:1:2 ratio (four first points).
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Arhar Dal
I learned this recipe in Kerala, in one of the local cooking schools in Kochi. It’s the most basic, foundational recipe in many Indian meals and an excellent source of protein. It’s best served with either rice and yoghurt or, even better – parathas.
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Black Bean Chicken
This recipe is based on one from the books of ever reliable Fuchsia Dunlop. I can’t recommend her books enough – it’s what introduced me to sichuanese cusine and what I’ve build on since. The recipe scales easily although best cook small batches – too much and it’ll turn into a stew rather than a…