She’s the best.

I knew some of those words

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

It does look amazing

Thanks! I’m the lucky one.

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.

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.