This sauce is far more creamy and smooth than Toum (Lebanese garlic sauce). The taste is close to that of mayo but it’s a lot lighter. The garlic taste is definitely there but it’s not as strong as the taste in Toum. I can’t find much on it online. Any guesses on replicating it would be much appreciated!

Pressed themselves say the ingredients are simply mango, passion fruit, and coconut milk. Fine and good. Getting the texture right is another thing because those ingredients in a blender (even if frozen) do not equal the texture of one from Pressed.

I suspect the answer is industrial machinery that no sane individual owns, but if anyone knows or has any ideas they're appreciated. For those who have never been, the texture is more like a crushed ice beverage rather than a smoothie.

😭 please does anyone have the recipes for Lune Grill.

Looking for Mission BBQs Georgia Mustard recipe.

I'm seriously addicted to itsu's katsu noodle bowl, so I had a go at reverse-engineering the recipe based on the online ingredients list and nutritional information, and with some help from Claude. This isn't the original recipe but a decent copycat imo - I'm open to any further feedback to make it closer to the original though!

Serves 3. By my calculation, it should have similar macros to the original (https://www.itsu.com/menu/noodles/hot-stirfry-japanese-curry-120925/) excluding the prawns.

Ingredients:

• 600g or 3x200g packets of grams udon noodles (the soft, pre-cooked kind)

• 90 grams frozen edamame beans

• 75 grams frozen peas

• 120 grams/1 whole red pepper, diced

• 120 grams/1 large leek, sliced

• 12g ginger paste

• 2 teaspoons soy sauce

• 1 teaspoons sesame oil

• 285 milliliters light coconut milk

• 1.5 tablespoons red Thai curry paste

• 1 block katsu curry (I used Yutaka brand)

• 30 grams crispy fried onions

• optional: 225 grams shelled king prawns (I used the frozen and pre-cooked kind for ease)

Method

1. Make the katsu sauce: dissolve 1 katsu block in 140ml boiling water in a saucepan or pot. Whisk and simmer for a couple of minutes until slightly thickened.

2. Make the Thai sauce: warm 285 milliliters light coconut milk and 1.5 tablespoons red Thai curry paste together in a separate pan, whisking until smooth. Simmer for 3 minutes.

3. Cook the noodles (and optionally, prawns): boil the udon noodles according to packet instructions. (I waited until they were almost done and briefly added the prawns to the pot to defrost. If you defrosted them earlier you can skip this step; if you're cooking prawns from raw, you probably would want to do this in a separate pan)

4. Cook the ginger & greens: heat 1 tsp sesame oil in a pan then, add edamame beans, frozen peas, red pepper and leek and stir-fry for 2 minutes. Add ginger and soy sauce and cook for a further minute.

5. Combine and finish: add the noodles, prawns, and both sauces to the wok and toss to combine. Finish with crispy fried onions.