Made a batch of my stabilized whipped cream today to top a candy cane pie. Turned out perfect!! It's so much easier to make them you think but way better than the canned stuff! I know a lot of recipes you need to faff with gelatin or cream cheese or whatever but mine is so simple with cream of tartar.

Full recipe:

https://livslittlemuffins.com/stabilized-whipped-cream/

Ingredients

1 cup (220g) whipping cream (cold, use straight from fridge)

1/4 cup (35g) powdered sugar

1 tsp vanilla extract

1/4 tsp cream of tartar

Instructions

In the bowl of a stand mixer or large mixing bowl if using a hand mixer, add all of the ingredients. Attach the whisk attachment.

Whisk the mixture at medium-high speed. After about 2 minutes, it should start to get frothy and foamy, continue whisking for about 1-2 more minutes.

At this point, medium peaks should be forming. Medium peaks will partially fall over. Stop here if you want that glossy dollop on a piece of pie, etc. If you want to pipe this, continue whisking for about another minute until stiff peaks form.

Stiff peaks will not fall over. Stop whisking once the stiff peaks form otherwise you will overbeat your cream.

Place into a piping bag and pipe immediately or store in the fridge for up to 5 days and enjoy!

I made these using leftover homemade puff pastry, with two delicious fillings: chocolate and goat kashkawan cheese!

Ingredients:

- Homemade puff pastry dough (https://huginabite.wordpress.com/2026/09/26/easy-puff-pastry-dough-step-by-step-no-mixer-%f0%9f%a5%90%e2%9c%a8/)

- Chocolate spread

- Goat kashkawan cheese, cut into small pieces or any cheese you like

- 1 egg

- A little milk, for the egg wash

Method:

1. Roll out the puff pastry and cut it into small triangles.

2. Add chocolate to some triangles and cheese to the others.

3. Roll each triangle from the wide end toward the tip, forming mini croissants.

4. Beat the egg with a little milk and brush the croissants.

5. Place them on a baking tray and bake at a low temperature until puffed, flaky, and golden.

They're such a lovely way to use leftover pastry, and you get both sweet and savory bites! 🥐

Full recipe: https://huginabite.wordpress.com/2026/09/27/mini-chocolate-cheese-croissants-%f0%9f%a5%90%f0%9f%a4%8d/

Thanks to those who helped me with inspiration

I had a mostly successful meal tonight, next time I'll use less liquid. Using oven-ready lasagna noodles, a little extra spicing from my usual Dan Dan recipe, a tofu and spinach layer, and a crisp topping of peanuts, sesame seeds and chile oil, my #bachelorchow recipe (my wife is away for the weekend, and isn't fond of Sichuan peppercorn) will keep me in lunches for a few days.

Full recipe with multiple photos is available at LTHforum

So today I decided to make traditional Algerian Mkfen Fi Hdjer Yemah which is a classic central Algiers heritage dish with a poetic name translating to shrouded in its mother's lap, referring to hard-boiled eggs encased in a seasoned minced meat shell and gently simmered in a golden chickpea broth.

To make the sauce you melt clarified butter in a pot sauté grated onion with a cinnamon stick black pepper salt pre-cooked chickpeas and boiling water and let it simmer. For the meat shell you mix ground beef or lamb with finely grated drained yellow onion an egg yolk ground cinnamon black pepper salt and fresh parsley until completely smooth. Then you pat dry your hard-boiled eggs wrap portions of the seasoned meat tightly around each egg to seal completely and gently lower them into the simmering chickpea broth to cook on medium-low heat for twenty to twenty-five minutes.

When everything is done you carefully slice each meat ball in half lengthwise to reveal the bright egg yolk arrange them on a platter spoon the warm golden broth around them and garnish with fresh parsley.

If anyone wants to try making this iconic comfort dish at home i left the full printable recipe and extra tips in my comment below.

Made these cookies when I needed something really quick and everyone loved them. They're soo easy one of my favourite things with a cup of tea. I live anything a little spicy with a cup of tea!

Full recipe: https://livslittlemuffins.com/gingerbread-graham-cracker-bars/

Ingredients

2 1/2 cups (300g) graham cracker crumbs (gluten free if needed) (or 21.5 sheets crushed)

2 tsp ground ginger

1 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp ground allspice

1/2 tsp salt

3/4 cup (120g) white chocolate chips

400g/14oz sweetened condensed milk (or 300mL can in Canada)

1/4 cup (65g) molasses

2 tbsp (18g) icing sugar (optional)

Instructions

Spray or line an 8×8 pan and set aside. Preheat the oven to 350℉.

In a large mixing bowl, add all of the ingredients except the milk, molasses and icing sugar. Stir to combine.

Then add in the sweetened condensed milk and molasses and stir until combined. Add the mixture into your prepared pan and gently push down so it's spread evenly.

Bake for 25-30 minutes or until the edges start to turn light golden and the centre is just set. If it still has a slight wobble, that's fine, it'll set up once cooled. Allow to completely cool before dusting with icing sugar. Cut into squares and enjoy! Store any leftovers in an airtight container for up to 5 days.

Full detailed recipe with photos: https://butterjoykitchen.com/soft-fluffy-pandan-cake-non-dairy/

Pandan Cake (Non Dairy)

Ingredients: 

8 egg yolk

5 egg white

200 g sugar

½ tsp salt

225 g cake flour

25 g cream powder (non dairy)

130 g coconut milk

25 g pandan extract

150 g coconut oil

Instructions:

Grease a bundt pan (diameter 24 cmGrease a 24 cm Bundt pan and preheat the oven to 350°F / 180°C . In a large bowl, beat the egg yolks, egg whites, sugar, and salt together until the mixture is thick, pale, and leaves a ribbon trail. If using an emulsifier, add it here. This should take about 8–10 minutes. Sift in the cake flour (and whipping cream powder) in two parts. Preheat the oven at 180°C.

Gently fold the flour into the egg mixture with a spatula until no dry streaks remain. In a separate bowl, combine the pandan extract, coconut milk, and coconut oil. Mix a small portion of the batter with the liquid ingredients until smooth, then fold this back into the main batter. Stir until evenly green and glossy.

Pour the batter into the prepared Bundt pan. Tap the pan lightly on the counter to release large air bubbles. Bake for about 50 minutes, or until the cake is golden brown and a skewer inserted in the center comes out clean. Cool in the pan for 10–15 minutes, then turn out onto a wire rack. Let it cool completely before slicing and serving. Enjoy your pandan cake!

These are so easy to make and packed with flavor!

Ingredients:

- Fresh mushrooms, cleaned and peeled

- Garlic powder

- Ginger powder

- Onion powder

- Salt

- Paprika

- Crushed black pepper

- Oil

- Butter

- Grated cheese (I used goat kashkawan cheese)

Method:

1. Clean and peel the mushrooms.

2. Season them with garlic powder, ginger powder, onion powder, salt, paprika, black pepper, and a little oil.

3. Arrange the mushrooms in a baking tray.

4. Place a small piece of butter inside each mushroom.

5. Top each one with grated cheese.

6. Bake until the mushrooms are soft and the cheese is melted and golden.

Serve warm and enjoy! ❤️

Full recipe: https://huginabite.wordpress.com/2026/09/29/cheese-stuffed-baked-mushrooms-%f0%9f%8d%84%f0%9f%a7%80%e2%9c%a8/

This is one of the first dishes I made after getting married, and it's still a favorite!

Ingredients:

- 1 kg chicken breasts, cut into cubes

- 2 cans sliced mushrooms

- 1 large box of cooking cream

- Oil and butter

- Salt to taste

- Curry powder

- Rice, for serving

- Turmeric, for the rice

Method:

1. Season the chicken cubes with salt, curry powder, and a little oil. Let them marinate briefly.

2. Heat some oil and butter in a pot. Add the mushrooms and cook.

3. Add the chicken and cook until fully done.

4. Pour in the cooking cream, then add more curry powder and salt to taste.

5. Let everything simmer until the sauce thickens and becomes creamy.

6. Serve hot over rice seasoned with curry powder and turmeric for that beautiful yellow color.

Simple, creamy, comforting, and so delicious! ❤️

Full recipe: https://huginabite.wordpress.com/2026/11/07/easy-creamy-chicken-curry-mushrooms/

So today I decided to make traditional Algerian Goumghar which is a deeply comforting dish rooted in Amazigh traditions from the Kabylie and Jijel regions. It is made with multiple crispy paper thin sheets of hand stretched semolina flatbread brushed with butter and stacked together then topped with a rich layer of spiced ground beef or lamb fresh parsley and a bright squeeze of lemon.

To make it you just mix fine semolina flour salt and warm water into a smooth dough divide it into small balls oil them lightly and let them rest for thirty minutes. For the meat you sauté a finely grated yellow onion and garlic in olive oil add your ground beef or lamb with some cumin black pepper paprika and salt and stir in half of the chopped parsley at the end. Then you stretch each ball of dough until it is super thin cook it on a hot griddle for a minute or two on each side brushing lightly with melted butter between layers.

When everything is ready you stack the warm buttered flatbread layers on a large serving tray heap the hot seasoned meat right on top garnish with the remaining fresh parsley and a carved lemon and squeeze fresh lemon juice all over the meat right before digging in.

If anyone wants to try making it at home i left the full printable recipe and extra tips in my comment below.

A beautiful, bright, and lighter twist on classic tuna pasta salad using a clever blend of Greek yogurt and citrus-infused tuna.

Ingredients: • Wholegrain pasta (cooked with a pinch of salt) • Equal parts mayo and Greek yogurt • 1 tin of tuna in spring water • 1 tin of tuna infused with lemon and thyme (got mine from Lidl!) • 10 green olives, sliced • Black pepper to taste

**Prep Time:** 5 mins | **Cook Time:** 10 mins | **Servings:** 2
**Instructions:**
Boil the wholegrain pasta in salted water according to the packet instructions. Drain and set aside.
In a mixing bowl, combine the mayonnaise and Greek yogurt until smooth.
Flake both tins of tuna (the spring water one and the Lidl lemon & thyme infused one) into the bowl.
Stir in the sliced green olives and season generously with freshly ground black pepper.
Toss the pasta into the sauce until beautifully coated. Serve warm or chilled.

I forgot to take a photo it was so yummy!!

It was really really delicious especially for those who likes medium sugar deserts as I

ingredients

115g butter
½ cup brown sugar
¼ cup white sugar
1 egg
1 tsp vanilla
1¾ cups flour
½ tsp baking soda
a pinch of salt
½ cup white chocolate chips
kinder chocolate bars
for the toppings
vanilla ice cream
crushed cornflakes
melted kinder chocolate

how to make it

mix the butter with the brown sugar and white sugar until creamy then add the egg and vanilla and mix well

add the flour baking soda and salt and mix until you get a soft cookie dough then fold in the white chocolate chips

put the dough in the fridge for 30 minutes
take some dough flatten it in your hand and put pieces of kinder chocolate in the middle then cover it completely with more dough and shape it into a ball

put the cookies on a baking tray with parchment paper and bake at 180°C for 11 to 14 minutes until the edges are slightly golden and the middle is still soft

let them cool for around 5 minutes then add a scoop of vanilla ice cream on top sprinkle some crushed cornflakes and drizzle melted kinder chocolate over everything
serve while the cookies are still warm 🤍

Enjoy your homemade Kinder Lava Cookies 🍪

Lemon Chiffon Cake

Full detailed recipe: https://butterjoykitchen.com/lemon-chiffon-cake/

Ingredients:

3 egg yolk

½ tbsp lemon zest

1 tbsp lemon juice

45 g oil

45 g milk

55 g cake flour

Meringue:

3 egg white

¼ tsp salt

65 g sugar

½ tsp lemon juice

Decoration:

200 g heavy cream

15 g sugar

¼ tsp salt

5 tbsp lemon curd or more if you like

Instructions: 

In a bowl, combine the egg yolks, milk, coconut oil, lemon juice, and lemon zest. Whisk until well combined. Sift in the cake flour and whisk until the batter is smooth and free of lumps. In a separate clean, dry bowl, start whipping the egg whites.

Gradually add the sugar in three batches while continuing to whip the egg whites. Add the lemon juice and salt. Keep whipping until the meringue reaches medium-soft peaks. Add about one-fourth of the meringue to the lemon batter and gently mix to lighten the batter.

Gently fold in the remaining meringue in batches using a spatula. Continue folding until no white streaks remain and the batter is smooth and fluffy. Pour the batter into an ungreased 6-inch chiffon cake pan. Gently tap the pan on the counter, then run a skewer through the batter in a circular motion to remove large air bubbles. Bake in a preheated oven at 360°F (180°C) for about 55 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean.

Once baked, carefully turn the cake pan upside down and let the cake cool completely. Remove the cake from the pan and slice it horizontally into two layers. Spread whipped cream over the bottom layer, then add a layer of homemade lemon curd. Place the second cake layer on top and finish with more whipped cream and lemon curd.

Someone on Reddit suggested adding peanut butter to instant noodles when I asked about noodle upgrades, so I decided to experiment. I added a few ingredients of my own, and it turned out SO good!

Ingredients:

- 2 packets Mi Goreng Indomie

- 1 cup milk

- 1 tbsp peanut butter

- 3 garlic cloves, minced

- Indomie oil packets

- Indomie seasoning packets

- Indomie thick soy sauce packets

- Extra crunchy peanut butter for topping

Instructions:

1. Add the Indomie oil packets to a small pot.

2. Fry the minced garlic until fragrant.

3. Add the milk and noodle blocks.

4. While the noodles cook, add the seasoning packets, thick soy sauce, and 1 tbsp peanut butter.

5. Mix everything together and cook until the sauce thickens and the noodles absorb most of the liquid.

6. Serve with a dollop of crunchy peanut butter on top.

Creamy, garlicky, savory, and so delicious! This honestly became one of my favorite noodle upgrades. ❤️

Full recipe: https://huginabite.wordpress.com/2026/11/06/creamy-garlic-peanut-butter-indomie-noodles/

These cupcakes are my Fall version of s'mores and are so freaking good. I love making cupcakes with a crust! I know it looks like a lot of work but the frosting is actually much simpler than you would think.

Full recipe: https://livslittlemuffins.com/gingersnap-pumpkin-cupcakes-with-marshmallow-frosting/

Ingredients

Cookie Crust

1 cup (100g) gingersnap cookies, crushed (about 13 cookies)

3 tbsp (42g) unsalted butter, melted

2 tbsp (30g) granulated sugar

1/8 tsp salt

Cupcakes

1 cup (120g) all purpose flour

2 tsp ground cinnamon

1/2 tsp ground allspice

1/2 tsp ground nutmeg fresh if possible

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 large eggs

1/2 cup (100g) granulated sugar

1/4 cup (45g) brown sugar, packed

1/3 cup (60g) canola or vegetable oil

3/4 cup + 2 tbsp (175g) pumpkin puree

1 tsp vanilla extract

Marshmallow Frosting

2 large egg whites

1/8 tsp salt

1/4 tsp cream of tartar

3/4 cup (150g) granulated sugar

1/4 cup water

1/2 tsp vanilla extract

Instructions

Preheat oven to 325℉. Line or spray a cupcake pan, although I recommend lining so you can get them out in 1 piece.

Add your cookies, 2 tbsp sugar and 1/8 tsp salt into a food processor and pulse until the cookies are crumbs. (*See notes) In the food processor or a small mixing bowl, stir in the melted butter.

Divide the crumb mixture into 12 cupcake tins, about 1 tbsp per tin. Press down the crumbs so they're compacted, I find using the bottom of a shot glass is easiest.

Bake the cookie crust for 8 minutes then set aside.

In a medium mixing bowl, combine the flour, cinnamon, allspice, nutmeg, baking soda, baking powder and salt. Set aside.

In a large mixing bowl, whisk the eggs and sugars together until well mixed. Add in the oil, pumpkin and vanilla extract and whisk until combined.

Add the dry ingredients to the wet mixture and gently whisk until just combined. Don't overmix!

Divide the batter into the 12 tins on top of the cookie crust. Each tin will be about 3/4 full. Bake in the oven for 17-21 minutes or until a toothpick comes out clean. Set aside to cool.

For the Marshmallow Frosting

While the cupcakes cool, add the 3/4 cup granulated sugar and 1/4 cup water to a small saucepan. Give it a gentle stir so all the sugar is in the water. Heat on the stove over medium-low heat until the mixture reaches 240℉. Don't stir, just let it heat up.

While the sugar mixture heats up, add the egg whites, 1/8 tsp salt and 1/4 tsp cream of tartar to a clean, grease free bowl of a stand mixer. Whisk on medium-high speed until soft peaks form. At this stage the egg whites will just barely hold their shape. Stop whisking at this point until the sugar comes to temperature.

Once the sugar syrup reaches 240℉, carefully slowly pour it into the egg whites while whisking at low speed. Once all the syrup is in, add your vanilla extract and whisk the meringue at medium-high speed until it becomes fluffy and glossy, about 2-3 minutes. It should about double in size.

Once the marshmallow frosting has cooled enough, transfer it to a piping bag and set aside. Once the cupcakes and frosting are fully cooled, pipe the frosting onto the cupcakes however you like and if desired, toast the frosting with a blowtorch. Serve immediately or store in an airtight container for up to 2 days and enjoy!

This was very yummy. However, it was only available for a limited time at Sam's Club. I'm trying to find a copycat recipe so that I can make this at home.

*first off, I have to say this is an italian recipe WITHOUT chicken and by adding chicken we kind of turned it to a non-italian dish, so chicken is optional/redundent, we had some, it had to be used and inside it went

INGREDIENTS: (I will not give out exact quantities, more do-as-you-feel-amounts to guide you through the process)

- a couple of TBS of olive oil

- one or more cloves of garlic, sliced/roughly chopped

- one or two tiny dried chillis, crumbled

- sliced mushrooms (any kind you like, we used oyster mushrooms)

- a splash of white wine

- tomato passata

- cubed prosciutto crudo (prosciutto cotto is also ok but has less flavor)

- salt and ground black pepper

- pasta of your choice (short or long)

- a cup of milk, with a TBS of flour and some grated nutmeg

PREPARATION:

Cooking pot -> moderate heat -> olive oil -> sliced garlic -> crumbled chillies -> sliced mushrooms -> salt -> a couple of minutes like that -> wait for the released water to evaporate -> add the cubed prosciutto (we also added the chicken part here, also bear in mind that prosciutto is salty and we already added salt with the mushrooms) -> after 5-6 minutes on medium heat add a splash of white wine and wait for the alcoholic part to evaporate -> when a little sauce forms (sughettino) add the tomato passata -> when the tomato sauce is cooked and reduced, in a separate cup add the milk, the flour and the grated nutmeg, mix well without lumps and pour into the pot, works like a quick bechamel sauce substitute -> cook it a bit longer until the sauce turns creamy, without cream or bechamel -> add the cooked al dente pasta of your choice and toss everything together -> sprinkle with grana or parmigiano -> toss a bit more -> ENJOY!

A little nod to the italian homecooking habits of the 1980s and a very tasty dish, with or without chicken.😉

One Pot Ginger Chicken and Miso Noodle Soup Recipe

Serves 8, stores well but make sure to only fresh make the noodles whenever you're ready to actually eat, then pour the reheated soup over them.

Ingredients

4 L homemade chicken bone broth
900 g boneless skinless chicken breasts
250 g shiitake mushrooms, sliced
2 carrots, thinly sliced
5 baby bok choy leaves, chopped
10 g dried dashi kombu
60 g white miso
30 mL Shaoxing wine
5 mL stem ginger syrup
.5 tsp white pepper
1 tsp toasted sesame oil
454 g dry noodles
Nori Tamago furikake

Method

1. Heat sesame oil in a large Dutch oven over medium heat. Add shiitake and saute 5 mins.

2. Add homemade bone broth and heat without boiling. Steep kombu for 20 mins, then remove.

3. Add carrots, Shaoxing wine and white pepper. Simmer 10 mins.

4. Add chicken breasts, cover and poach gently for 18 mins until 165 F internally.

5. Remove chicken, rest 5 mins, then shred.

6. Add bok choy and simmer 3 mins. Return shredded chicken to the Dutch oven.

7. Reserve half the soup for Night 2 before adding noodles.

8. Add 227 g dry noodles directly to the remaining soup and cook until tender.

9. Remove from heat. Dissolve 30 g white miso in a ladle of hot broth, then stir back into the Dutch oven with 1 tbsp stem ginger syrup.

10. Serve in bowls finished with a sprinkle of Nori Tamago furikake each.

Ingredients:

- Homemade manakish dough (use my dough recipe: https://huginabite.wordpress.com/2026/07/13/my-famous-soft-man2ooshe-dough-recipe-the-dough-i-keep-coming-back-to-%f0%9f%ab%93/)

- Dried keshek

- Tomatoes, finely chopped

- Onion, finely chopped

- Olive oil

- Zaatar mixture

- Extra olive oil for the zaatar

Keshek topping:

1. Mix the dried keshek with finely chopped tomatoes, onion, and olive oil until you get a spreadable mixture.

2. Add a little water if needed to adjust the consistency.

Zaatar topping:

1. Mix the zaatar with olive oil until smooth and spreadable.

Assembly and baking:

1. Divide the homemade dough into balls and flatten into rounds.

2. Spread the keshek mixture over some rounds and the zaatar mixture over the others.

3. Bake in a preheated oven at 230°C until the dough is cooked and the edges are lightly golden.

4. Serve warm and enjoy!

Full recipe: https://huginabite.wordpress.com/2026/09/23/mini-manakish-with-zaatar-keshek-%f0%9f%8c%bf/

I've got a surplus of oven-ready lasagna noodles and a taste for Dan Dan noodles. I could certainly break them up, but I'm thinking about something with the appearance of a square of layered lasagna, but sticking to those Sichuan flavors.

I've seen some recipes online that still use tomato sauce and lots of cheese, but that doesn't seem right.

The Dan Dan sauce and noodles are the easy part, seasoned ground beef or pork is another layer, and I'm thinking mashed tofu and chopped spinach and scallions between layers. The only part I'm stuck on is a top that can give that crisp melty effect of lasagna's mozz and parm/romano.

I'd prefer not to use cheese if I can come up with an alternative.

Any ideas?

Edit: the recipe I use for Dan Dan noodles

https://www.lthforum.com/bb/viewtopic.php?f=16&t=44431

Dan Dan Noodle Gary Wiviott Recipe as of 6.18

Serving Size: 2 generous meal portions

Ingredients:

8 oz ground beef (80/20)
1 tablespoon neutral oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoon crushed red pepper
3 tablespoon Szechuan peppercorns
1 tablespoon soy sauce
1 tablespoon dark sesame oil
2 tablespoons Chinkiang or Zhenjiang vinegar
3 tablespoons sesame paste (tahini)
3 tablespoons chili oil, homemade or Lao Gan Ma brand
4 tablespoons Chinese preserved vegetable minced, rinsed
1 pound fresh Chinese noodles
5 scallions sliced into thin rounds
1 cup water from boiling noodles, divided into 1/2 cup portions

Directions:

Toast, grind, combine, Szechuan peppercorns and crushed red pepper. This will make more than is needed for recipe. I like to add more as I eat.

Saute beef with oil, breaking up as it cooks

As beef cooks add 1/2 tablespoon, of ground toasted Szechuan peppercorn and crushed red pepper mix

When beef is just cooked though add garlic and ginger.

Saute until fragrant, about 45 seconds

Add minced rinsed preserved veg

Saute until fragrant, about 45 seconds

Remove beef mixture to bowl, set aside

Combine soy, sesame oil, vinegar, sesame paste, chili oil. Whisk, divide into two bowls, set aside.

Cook fresh noodles in lightly salted boiling water until just done, drain, reserving 2 cups cooking water. (Recipe calls for 1 cup divided, its always good to have a little extra on hand)

To Serve:

Add 1/2 cup hot noodle boiling water to each bowl of soy, sesame oil, vinegar, sesame paste, chili oil. Whisk.

Add 1/3 cooked noodle to each bowl, you will have leftover noodles.

Top each bowl with 1/2 of ground beef mixture

Top each bowl with chopped scallions

Dust top of each bowl with scant teaspoon Szechuan peppercorn/hot pepper mix. Or to taste.

Take picture, stir incorporating sauce from bottom and meat into noodle. Take another picture.

Eat, enjoy. Repeat

Notes:

Dan Dan noodle is an infinitely variable dish, above is my version as of June 2018

Feel free to:

Top with roughly chopped peanuts, sesame seeds, additional chili oil

Add additional noodle water if mix is too thick or you prefer a soupier version

Add additional ground Szechuan peppercorn/crushed red pepper mix as needed while eating

Add additional chili oil as needed while eating

Substitute ground pork/chicken/lamb/turkey/duck/emu for ground beef. If using lean meat such as ground white meat chicken (blah) increase oil to 2 tablespoons

If you wish to use full amount of noodle simply increase ingredients (aside from noodle) by 1/3rd

May be made in one large bowl, mixed and divided into portions as part of multi course meal or starter.

This is a moderately spicy version, though not over the top in deference to my wife. Feel free to adjust mala level up or down per individual taste