Saturday, November 19, 2011
One of my favourites, plantains, when fried- with some sort of gravy, for they tend to be dry and bland-ish.... Easy to make, although I attempted this red curry paste from scratch and it took time. Make more and keep it handy in the fridge but I guess it pays to have a jar of good quality red curry paste (the Thai type) at hand to spare you the "pain". The gravy is coconut milk based, the low fat kind- it gives the whole affair a very rich taste!!!
Sorry- no recipe. Takes time to jot down each step and try to remember what I put in, and how much. I use cookbooks as reference, my cooking style is intuitive and flexible, and I aim to be honest and not "produce" a recipe just for the sake of the blog. And really, really, really- I have so much on my plate with my little one growing up- priorities, priorities, priorities!
Why this blog?- just to amuse myself. And love recording my culinary adventures. Good enough reasons to keep it going. If you like something here and want to try, please let me know, and I will try to accommodate your request!