chickenfeet

This lunchtime I staggered home with umpteen bags full of assorted Asian goodies to turn into a meal for tonight plus a fridge and freezer full of leftovers. Believe me when I spend $70 on groceries in Asian stores it's going to be a metric freezer load of food. I also took the opportunity to fortify myself for my cooking marathon with a rather good BBQ pork banh mi from the Vietnamese bakery.

The swag included:

Shrimp
Squid
Shrimp chips
Crab chips
Serrano peppers
Kaffir lime leaves
Basil
Vietnamese mint
Lemongrass
Cilantro
Fresh turmeric
Coconut meat
Coconut milk
Thai chillies
Shallots
Limes
Green papaya
Cauliflower
Red peppers
Korean cabbage
Bean sprouts
Siamese Watercress
Thai eggplants
Spring onions
Cucumber
Pomelo
Peanuts
Fresh noodles
Dried wheat and rice noodles
Big bag of Jasmine rice
Fish sauce

I'm going to make a yellow curry with the papaya, cauliflower and eggplants. Its a stock based curry with a paste of chillis, garlic, shallot, kapi, lemon grass and fresh turmeric.

The squid will be steamed with a chilli-lime sauce.

The pomelo, coconut and lots of the herbs will make a salad with deep fried shallots and peanuts..

I'll cook some of the shrimp with a coconut milk and turmeric sauce.

The Siamese watercress will be stirfried with yellow beans, chilli and garlic.

I've already made a hot, sweet nam prik which will be served with veggies and shrimp chips.

The noodles are for the store cupboard.

I've never used fresh turmeric before but I was very taken with a dish using it at a Vietnamese restaurant recently so I figured I'd experiment.

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