#Shrimp & #Chayote#Stirfry - simple, yummy & healthy dish. I use extra garlic in mine & eat it with steamed rice but it's great on its own.
Chayote is also known as vegetable pear or christophine. Peel the skin off before cooking as it's tough/not fun to chew. A #vegetable that's used in lots of #AsianCooking. Fab source of vitamin C, dietary fibre & potassium.
Both to be thankful you don't have to eat any emergency things, which are in that category for good reason, and that you know you can still fall back a little before hunger becomes a real threat.
I remember talking to people who lived through the 1944/45 famine, and the tastes they talked about weren't very fun.
A lot of "safe" things are impossibly bitter, for example.
Harvested some of our Chinese chives & bean sprouts. Fried them up with lots of garlic & sprinkles of salt n pepper. It is simple, tasty & healthy. Cooks up in less than 5 minutes.
Hey #foodies, I'm rehydrating some red #adzuki beans to make something with sweet red bean paste in them, but realized I don't have anything specific in mind yet
What's your favourite item/dish/treat featuring #redBeanPaste ?
@ottaross
I am obsessed with "pasta e fagioli", so I can only think about that.
It can be made with both whole beans and bean paste to thicken the soup.
@josephholsten I haven't read the whole story, but the fine print on the map says "Origin food groups making up less than 1% of Asian restaurants in the US are not shown". It's totally possible that Persian and Afghan restaurants aren't common enough to make the cut for this study. As for Russian, well, 80% of the population of Russia is in the European part, so...
Rolling everything up. When we don't have #RicePaper - we just use lettuce as the wrapper. In Vietnam, it's usually eaten with just lettuce wraps. I prefer wrapping everything into rice paper.
I used to always eat pha neng curry at a little mom and pop Thai place that was by my house. The aunty who did the cooking showed me her curry paste process. Fermented shrimp, fresh lemongrass, red peppers, dried tomato, green onion, fenugreek, ginger, galangal, turmeric, and so on...
Whenever I see lemongrass, I remember the smell of her making that curry paste fresh and frying it in coconut oil. It was an amazing aromatic experience that made my mouth water. I always got my curry triple hot.*
*i have a funny story about this and the white guy who ran the cash register 🤣
#Vietnamese#crepes / #BanhXeo
For our brunch today. Only 1 is left. I gobbled up 2 of them, pretty quickly. It's one of Dad's fave dishes & every time I make & eat it now, it reminds me of when we ate them together. I miss mealtimes with my Dad a lot.
Our family's version of #TangYuan - we will make it again on Double Ninth festival, Oct. 23.
It is glutinous rice balls, with sweet black sesame filling in a ginger infused sweet broth. Topped with toasted sesame seeds & crushed black sesame powder.
I have fond memories of this dish. My lola would treat me to as many servings as I like after coming home from school. That was more than two decades ago. Rekindled my love for it just recently. 😋
@pixiecata It is! Except too much of that roasted garlic goodness isn't good for one's BP. Had to restrain ourselves from "cleaning" the entire plate. Hahaha, huhuhu!
My evening movie watching snacks are more leftover dim sum from yesterday. These are baked bean curd rolls - stuffed with prawn & lobster with Chinese chives. I drizzled lots of sriracha hot sauce atop.
The dim sum is from Jade Fountain Restaurant - located on the lower level of the Red Lion Inn on border of #VictoriaBC & #Saanich on Douglas.
There are certain dishes you don't desecrate. Sisig and ramen are two of them, especially since each has its distinct flavor. So I'm gonna take a hard pass on this one.
