Having left over chicken in mind, I was trying to think of a tasty recipe to use them up. I didn't want anything soup based as we were having Pho most of the week. We wanted something spicy and, lo and behold, I remembered this recipe from my friend's Korean wife. I can't recall how she made it so relying on fail-safe Maangchi's Korean recipes I knew it wouldn't be far off.
This goes under several names dakdoritang or dakbokkeumtang but it is pretty much a spicy chicken stew which has enough heat to warm you up in the colder months. You definitely need this with rice to temper the heat of the chicken!
Yay or Nay: Yay
I mean, I knew this already going in but just for the sake of the blog! I did opt out of adding the extra spicy/chili pepper as I didn't want to overdo the spiciness. I felt like there was enough heat for me, however if you like really spicy then feel free to add at your own risk!
We all need a little more fish in our lives and I was doubly inspired to add some seafood into the repertoire after an amazing trip to Cape Town, South Africa! I admit I did find this recipe for Brazilian Fish Stew before I went away but I knew I needed to try this. I have failed on several occasions to make a hearty and deeply flavoured fish curry/stew so I hope this one from Recipe Tin Eats will make the cut!
Yay or Nay: Yay
Whenever I cook cod/halibut/any white fish via frying/browning it always, ALWAYS falls apart. At least I had the foresight to give it a tentative poke while cooking (and yes I know, don't touch the fish until it is properly cooked), removed it to add at the end of the dish rather than warming it back in the pan for it to only fall apart into tiny little inedible pieces. Instead I layered rice, then the fish separately and then stew on top. This was actually very tasty, the coconut was fragrant and the tomato tempered the heat so don't go optional on the cayenne pepper. Word of warning, if you have a small house it will stink of fish the day after.
