#166 Spicy Summer Meals | No-Simmer Curry, Fresh Cinnamon Rolls

Featuring spicy braised beef, a no-simmer summer curry, peach compote jelly, and more 🤤
This week, I’m sharing plenty of delicious recipes perfect for enjoying the hot days of summer ✨

[Ham & Cheese Burritos with Marinated Peaches]
Flour tortillas: 2
Sliced cheese: 2 slices
Ham: 2 slices
Peach: 1
Lemon juice: 1/2 tbsp
Olive oil: as needed
Salt and pepper: as needed
Basil: 4 leaves (optional)

[Cucumber Tsukemono (Kyū-chan Style)]
Cucumbers: 400 g
Salt: just under 1 tsp
Dried chili pepper: 1
Kombu: about 5 cm
Ginger (julienned): 1 piece
Sake: 25 ml
Mirin: 25 ml
Sugar: 1 tbsp
Rice vinegar: 25 ml
Black vinegar: 25 ml
Light soy sauce: 100 ml

[Coconut & Cardamom Cinnamon Rolls]
*Dough
Bread flour: 300 g
Sugar: 20 g
Salt: 3 g
Dry yeast: 2 g
Egg: 1
Milk: 100–150 ml
Coconut oil: 40 g

[Peach & Mint Jelly]
Peaches: 2
Mint: about 3 sprigs
Water: 400 ml
Granulated sugar: 100 g
Lemon juice: juice of 1/2 lemon
Brandy: 50 ml
Powdered gelatin: 7 g

[Macaroni Salad with Corn, Shiso & Tiny Dried Shrimp]
Corn: 1 ear
Salad macaroni: 70 g
Shiso leaves: 2
Tiny dried shrimp: 2 tbsp
Strained soy yogurt (drained overnight): 5 tbsp
Kombu tea powder: 1/2 tsp
Sugar: 1/2 tsp
Soy sauce: 1 tsp

[Miso-Baked Zucchini with Tuna]
Zucchini: 1
Canned tuna: 1 can (70 g)
Mirin: 1 tbsp
Sugar: 1 tsp
Miso: 1 tbsp
Toasted sesame seeds: 1/2 tbsp

[Sichuan-Style Poached Beef with Summer Vegetables]
Thinly sliced beef belly: 300 g
Egg: 1
Potato starch: 2 tbsp
Winter melon: 1/4 small
Shishito peppers: 8
Cherry tomatoes: 8
Garlic: 2 cloves
Dried chili peppers: 2
Water: 300 ml
Sake: 1 tbsp
Soy sauce: 1 tbsp
Oyster sauce: 1 tbsp
Chicken bouillon powder: 1/2 tbsp

[Japanese-Style Roast Chicken with Plum Syrup]
Chicken drumettes: 8
Ginger: 1 piece
Garlic: 1 clove
Plum syrup: 3 tbsp
Soy sauce: 3 tbsp

[Medicinal-Inspired Summer Vegetable Curry with Cheese]
Tomatoes: 3
Okra: 10
Pearl mozzarella: 100 g
Butter: 20 g
Salt: a little
Chicken bouillon powder: 2/3 tbsp
Honey: 2 tsp

*Spices
Coriander seeds: 2 tsp
Cumin seeds: 2 tsp
Cloves: 8
Cardamom pod: 1
Fenugreek seeds: 1 tsp
Paprika powder: 2 tsp
Turmeric powder: 2 tsp
Cinnamon powder: 1 tsp
Nutmeg powder: 1 tsp
Chili powder: a little
Cayenne pepper: a little
Chinese five-spice powder: 1 tsp

[Spicy Mayo Dressing]
Mayonnaise: 2 tbsp
Apple cider vinegar: 1 tsp
Sugar: 1/3 tsp
Salt: a little
Almond milk: 2 tsp
Chili powder: a little
Paprika powder: a little

[Shrimp & Shiso Fresh Spring Rolls with Mentaiko Sauce]
Rice paper: 5 sheets
Peeled shrimp: 10
Frilly lettuce: 5 leaves
Cucumber: 1
Shiso leaves: 5
Mentaiko: 1 sac
Strained soy yogurt (drained overnight): 3 tbsp

[Chinese-Style Winter Melon & Tomato Soup]
Winter melon: 1/4 small
Tomato: 1
Firm tofu: 130 g
Water: 400 ml
Sōmi Shantan: 2/3 tsp
Salt and pepper: a little
Green onion: as needed

[Spicy Basil Stir-Fried Rice Vermicelli with Pork & Bell Pepper]
Wide rice vermicelli: 150 g
Thinly sliced pork belly: 100 g
Bell pepper: 1/2 large
Fresh basil leaves: 1 handful
Salt and pepper: a little
Fish sauce: 1/2 tbsp
Oyster sauce: 1 tbsp
Sesame oil: as needed
Lemon: 2 wedges

[Winter Melon & Pork Belly with Ume and Salted Kombu]
Winter melon: 1/4 small
Salt: as needed
Thinly sliced pork belly: 100 g
Umeboshi: 1/2–1
Salted kombu: 1 pinch

[Scallops & Corn with Browned Soy Butter]
Scallops: 10
Salt: a little
Potato starch: as needed
Corn: 1 ear
Bell pepper: 1/2 large
Soy sauce: a drizzle
Butter: 10 g
Rice oil: as needed
Black pepper: as needed

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