1st course (above): Watermelon kimchi gazpacho. Chive oil.
2nd course: Sichuan duck confit. Potato starch noodle. Home made fava bean tofu. Mapo tofu sauce.
3rd course: Lamb rendang. Coconut risotto. Lime achat.
Thank you! Shared a recipe for the gazpacho in another comment. Here are the recipes I used for the achar and rendang:
https://rasamalaysia.com/acar-recipe-acar-awak/
https://rasamalaysia.com/beef-rendang-recipe-rendang-daging/
The potato starch noodles use this recipe (I added some sorghum flour to it as well to give it more flavor):
https://www.chinasichuanfood.com/handmade-potato-noodles/
Fava bean tofu (this one was tough, but will try again):
https://www.marystestkitchen.com/high-protein-soy-free-tofu/
Duck confit (swapped out parsley and thyme for cilantro and added ground toasted sichuan peppercorn):
https://www.seriouseats.com/classic-duck-confit-recipe
The sauce for the noodles was made with doubinjiang, fermented black beans, vinegar, and sugar. I also sprinkled on s spice blend I made using Sichuan peppercorn, cumin, white peppercorn, star anise, and salt (toast everything, then throw it all in a spice grinder).
