She’s the best.

I knew some of those words

2nd course: … duck … . Potato … noodle. Home made … bean … … … sauce.

It does look amazing

Thank you! Sure! I am guesstimating here, since I kind of eyeballed everything and adjusted according to taste.

• 2c cubed watermelon
• 1 large cucumber, peeled
• 2 Korean red peppers, seeds removed (use red bell for less heat)
• 1/3c cucumber kimchi
• 1/4c canola oil (use a neutral oil here, olive oil would taste weird with this combo)
• 1/2tsp smoked paprika
• Salt to taste
• Vinegar to taste

Buzz all of this together in a high speed blender and chill. I am guessing that I used about 3tbsp of rice wine vinegar, but definitely adjust according to your own tastes.

Garnish with watermelon, cucumber kimchi, chive oil, and chive blossoms.

Thanks! I’m the lucky one.

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).

She’s Indian. But we cook lots of different things for each other, Asian or otherwise.

Do you mean “asian” like Turkish? Or Indian? Or Mongolian?

I think OP’s username could give you a hint.