You can use my Hoisin Spare Rib 'recipe' for pork shoulder or other meats for grilling! Only 3 ingredients: hoisin, chili garlic sauce and tamari. Once I make a batch, I slice up and use in different ways. I used the last batch of Hoisin pork to make a delicious fried brown rice dish with peas, red bell peppers and had with kimchee and pickled cue & tomatoes. Perfect condiments.

 

I made a big pot of Malaysian Chicken Curry for a friend's birthday pot luck. I'm so glad pot luck dinners are the 'in' thing, I'm attending THREE this month. So much nicer to eat at a home and enjoy good conversation with friends, and so much cheaper.

I was told BBQ ribs are from a guy behind Publix around 44/Biscayne Blvd. on west Dixie hwy?

Easy cucumber & tomato, red onion pickles go well with curries. Just add salt, rice wine vinegar and lime juice to taste. That's IT!

This curry always turns out well, I had to add more curry powder when it started cooking down. I could see it wasn't a deep red color. All about learning to adjust on the fly. Try this, it's SO EASY, I made the curry and pickles in 50 minutes. Just curry powder, cloves, cinnamon stick, onion, potatoes and tomatoes.

 

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Transformed failed Asian moussaka into this curry (from Myspicesage) & had with pickle.

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I turned last night's failure with Asian moussaka into a delicious curry!

This already had all the right ingredients: eggplant, zucchini, bell pepper and ground turkey. All I did was add MySpiceSage.com hot curry powder!

I also make my weekly simple pickle: carrots, cue, radish & red onion, add salt and rice vinegar, that's it. Yin and yang. Hot curry, cooling pickle, winning combo.

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Best way to use up all bits & pieces of veggies: turnip, bell peppers, carrots, zucchini, squash. I put these in to bake with turkey thighs, leftover bottled tomato sauce and satay powder to give it a kick! Wow, turkey was so tender. Side of jicama, cucumber, carrot pickle helped to cool it down.

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Overcooking fish is a sin, it becomes dry!!! My stir fried veggies were PERFECT, so made up for it! Leftover veggies from cooking class so some were strange shapes. Pickles were jicama, chayote, carrots, better today. So easy: add salt & rice wine vinegar.

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