Chicken Parmesan - Untested

https://www.lacucinaitaliana.it/ricetta/parmigiana-di-pollo/

https://www.soscuisine.com/ricetta/pollo-parmigiana

1 clove garlic, cut in half

500g tomato puree

500-600g chicken breast, sliced

3 eggs

250g (100g+150g)grated Parmigiano Reggiano 

200g panko bread (alternatively crumbled and toasted sandwich bread)

1/4 cup flour

400g mozzarella for pizza, diced

1/4 cup peanut oil

basil

extra virgin olive oil

sugar

salt

pepper

1. Cut the breast into very thin escalopes. Flatten the slices between two sheets of plastic wrap using a rolling pin or a meat tenderizer.
2. Sauté 1 clove of garlic, cut in half, in a pan with a drizzle of oil; after 1 minute, remove it, add the tomato puree, and cook for 10-15 minutes with a pinch of salt, pepper, and sugar, allowing the sauce to reduce.
3. Beat the eggs with a pinch of salt. 
4. Mix the panko breadcrumbs with 100g of grated Parmesan cheese. 
5. Dredge the chicken breasts first in the flour, then in the beaten eggs, and finally in the panko and Parmesan mixture.
6. You'll be frying these twice.
7. First fry them in plenty of peanut oil for about 3 minutes. 
8. Then dip them in the eggs and then in the panko breadcrumbs again. Let them rest for 10 minutes, so that the gluten will stick the coating to the meat, then fry again for about 3-4 minutes, until golden brown.
9. Spread 1 Tbsp. of sauce on the bottom of a 30x20 cm baking dish, arrange the chicken slices, add more sauce, diced mozzarella, Parmesan cheese, and 2 fresh basil leaves. Continue in this order, adding another layer of chicken, sauce, and cheeses.
10. Bake at 350°F for 10 minutes, then raise the rack a little and grill at 475-500°C for 4-5 minutes.
11. Allow to sit on the counter for 10 minutes before serving.

Guyanese Roti or Paratha - Untested

https://www.foodnetwork.com/recipes/garlic-and-herbs-guyanese-roti-17139789

Garlic and Herbs roti

3 cups all-purpose flour, plus about 1/2 cup for topping and dusting

1 tsp baking powder

1/2 tsp salt

1 cup warm water

1/2 cup peanut, grapeseed or sunflower oil

2 Tbsps. salted butter or ghee, melted

OPTIONAL:

8 cloves garlic, grated

1/4 cup fresh cilantro leaves, finely chopped

3 wiri wiri chiles or 1/2 habanero, seeded and finely chopped, optional (how about chipotle in adobo?)

1. Mix together the flour, baking powder and salt. 
2. Gradually add the warm water and lightly knead. 
3. Knead in 1 teaspoon of the oil into the dough and shape into a ball. 
4. Coat the top of the dough with another teaspoon of the oil, cover with a kitchen towel and let rest for 30 minutes.
5. Melt the butter and combine with 1/4 cup of the oil. If Using OPTIONAL HERBS: combine the garlic, cilantro and chiles chiles with the oil and butter mixture; set aside.
6. Separate the dough into 5 pieces and shape into balls. 
7. On a floured surface, roll each ball into a flat disk about 1/8 inch thick. Leaving 1/2 inch of the edge uncovered, spread 1 Tbsp. of the butter and oil mix over the surface of each dough disk. 
8. Sprinkle about 1 Tbsp. of flour over the surface.
9. For each disk of dough, make a slit from the center to the edge, then fold/roll the dough into a cone. Tuck the ends of the cone into the bottom and push the tip of the cone into the middle to make a ball. This is called a roti loi or loya. Repeat for the remaining balls of dough.
10. When ready to cook, pre-heat a skillet over medium heat.
11. Before frying, roll out one of the balls of dough to about 8 inches in diameter. 
12. Add to the skillet and cook for 30 seconds, then flip and brush with oil. 
13. Flip again and brush again with oil. 
14. Flip another time and cook for another 30 seconds. 
15. Remove from the heat and clap immediately. To clap the roti, place the roti in a clean kitchen towel, then squish together in a clapping (accordion type) motion. This will create lots of flaky layers. Traditionally roti is clapped hot off the tawa with bare hands. Repeat with the remaining roti loi/loya.
16. Serve the roti with your favorite curries or enjoy them hot with a dab of ghee or butter.

Stir fried rice and ham - Untested

https://cookpad.com/us/recipes/17018384-leftover-rice-with-spam-2023

I'm trying to substitute the fish sauce with Worcestershire sauce and lime juice. The rice will likely mostly be the Savory Rice.

2 Tbsps. peanut oil

1/2 tsp sesame seed oil

12oz cooked smoked ham, diced small

1/4 cup Worcestershire sauce

1/4 cup soya sauce

1 1/2 tsps. lime juice

1 clove garlic, minced

6 cups leftover cooked rice

1. Heat the 2 types of oil in a hot pan/wok. 
2. Add the ham and stir fry till it's crispy (?). 
3. Add the Worcestershire sauce, soya sauce, lime juice, and garlic. Cook for a minute or two or until the sharp smell of the garlic goes away.
4. Add the rice and toss to coat while stir frying.
5. When the rice is coated and heated through, serve immediately.

Asian Fried Cabbage - Test 1

https://omnivorescookbook.com/vinaigrette-cabbage-stir-fry

https://cooking.nytimes.com/recipes/1013335-spicy-stir-fried-cabbage

1 - Very good! I'm not sure how often I'll make it given that many of the ingredients I consider 'exotic', unless someone else figures out how to make them local to me with local to me ingredients. But one of the benefits of having so many longer-term visitors is that they bring food and ingredients with them that they often leave behind! :)

2 - Again, very good. Eating it cold is also good. I was thinking that it would pair very easily with plain old NOODLES for a main dish.

1/2 small head cabbage , yield about 1 lbs / 450 g, quartered, cored and cut crosswise into ⅛-inch shreds

1 carrot, grated

Sauce

2 Tbsps. water

2 Tbsps. rice vinegar

2 Tbsps. soy sauce

2 tsps. sugar

1 tsp cornstarch

Stir-fry

1 ½ Tbsps. peanut oil (or vegetable oil)

½ tsp Sichuan peppercorns (or mix coriander seed and black pepper)

2 to 3 dried chili peppers

2 cloves garlic , minced

½ tsp sesame oil

1. Combine the sauce ingredients in a small bowl and stir to mix well.
2. Add peanut oil and Sichuan peppercorns into a large skillet and heat over medium heat. Cook until the Sichuan peppercorns turn dark but not burned. Scoop out the peppers into a small bowl, then discard them.
3. Add the chili peppers and garlic. Stir a few times to release the fragrance.
4. Add cabbage. Stir and cook until the leaves just start to turn tender.
5. Stir the sauce again to dissolve the cornstarch thoroughly, pour into the pan. Continue to stir and cook until the cabbage turns tender but still crispy, and the sauce has thickened.
6. Turn off heat. Carefully taste the cabbage and adjust seasoning by adding more salt, if necessary. Drizzle with a bit of sesame oil and stir to mix again. Transfer everything to a serving plate.
7. Serve hot as a side dish.