Culinary jottings

[chickenfeet]

I had an urge to cook a serious Thai meal last night, more so as it will probably be the last chance lemur_catta and I have to sit down to dinner together before her California trip. A trip to the Asian supermarket yielded assorted goodies and this is what I produced:

Deep fried crispy mullet with "three flavours" sauce. Mullet worked well for this.

A red curry of shrimp and eggplant (from the freezer).

Greens stirfried with chillis and yellow bean sauce.

Hot and sour soup with tofu and beansprouts. (A bit of a cheat as I used Tom Yam paste from a jar)

Pork stirfried with long beans and chilli paste. This was really good. There are lots of ways of cooking pork and long beans but I particularly liked the flavours and textures of this one. The pork was belly, steamed then cut into small slices. It was then stirfried with garlic and a fragrant chilli paste before the beans and slivered kaffir lime leaves were added. Hot, sweet, fragrant with a range of textures from crisp to chewy to soft.

Salad of pomelo and shredded shrimp.

Steamed rice.

All in all a pretty good selection of dishes which went nicely with a Lailey Vineyards Riesling.

Comments

[okoshun.livejournal.com]

Reading your descriptions of the dinners you cook is pure food porn. :)