beef stewed in turmeric-ginger broth (pindang daging) a.k.a the ugly stew

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After only 19 months of motherhood, I still very much am a novice. I might not be as clueless as when I first started out, but sometimes after a hissy fit or food being spat on my carpet and/or face, Bébé would make me feel like I’ve gained zero knowledge on motherhood. You might think that after more than a year of preparing solid meal for my terrible monkey of a toddler, I should know by now what works and what doesn’t. Well, it turns out I don’t. Every meal I prepare for Bébé has a 50% chance of wounding up on my carpet instead of in her belly. Remember way back when I bragged said that Bébé was such a good eater that she would even engulf unseasoned mashed steamed broccoli in a heartbeat? Well, scrap that. Fast-forward 12 months later and the monkey-toddler would sniff her food and give it a little lick before deciding if it’s worth her time. I wonder where she got this from. The National Geographics Channel??!

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{ ffwd } tuna-packed roasted pepper + duck breast with fresh peaches

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When I first learned that we were making tuna-packed piquillo pepper for this week’s FFwd, I thought to myself: YUM! That sounds fantastic! But.. what is piquillo pepper again? I quickly googled it and remembered having had this for a quick lunch in the Spanish coastal town of San Sebastian, almost a decade ago. It was stuffed with a ricotta-like kind of cheese. I remembered liking it, but I also remembered liking the 12 euro glass of white wine even more. And that was my first and only encounter with piquillo pepper. Despite having spent a good chunk of my young-adult life in France (8 years to be exact), I have never come across piquillo pepper on the other side of the Pyrénées. Maybe it might have been more common in the French Basque region.. But still, I never saw it on any menu there, although I used to venture to Biarritz almost every other weekend.

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hoisin chicken with red pepper and fried shallots

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I know I know, the whole world is against the boneless skinless chicken breast – often referred lovingly as the BS chicken breast. In a way, I can understand why some (most?) people hate it. It’s unforgiving. Cook it a minute too long and it will be as dry and tough as the advice your aunt gave you during your rebellious teen years.

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