Lobo brand Laab-Namtok Seasoning Mix

Lobo brand Laab-Namtok Seasoning Mix

I have a secret ingredient I’ve been using a lot recently. To understand it at all, you first need to know about larb.

The Wikipedia article about larb is really comprehensive, and you should just probably read it sometime: https://en.wikipedia.org/wiki/Larb

Summary:

  • larb has many spellings
  • it’s a spicy meat salad from Laos
  • the meat is either warm or raw
  • it has mint and chilli plus other veg
  • it’s seasoned with fish sauce and lime
  • it contains “toasted rice powder”, which must not be omitted

Continue reading “Lobo brand Laab-Namtok Seasoning Mix”

Pesto of a lot of things

My CSA farm has a Facebook page for members to share recipes and ideas for how to use up what we get in our basket. Last week we got shiso, so I asked what everyone was making with theirs. The only two members who responded must have thought I meant shishitos because they said they roasted them, pickled them and ate them raw. Hrmph. (In all fairness, they probably get their baskets on a different delivery day and hadn’t gotten any shiso yet, but still…).

Then the farmer chimed in and said she made pesto with shiso, sorrel and basil. I knew I had to try it. Continue reading “Pesto of a lot of things”

Lion’s Mane

I joked recently that I wished third wave mushrooms was a thing in Berlin so that I could have access to a wider variety of wild and cultivated mushrooms. Seeing the exotic ones that are available in London made me envious. My envy heightened when Kristin and Sebastian gave me a cookbook titled Shrooms that has sections dedicated to mushrooms I‘ve never seen in person.

Well, yesterday, while visiting my favourite Saturday market, Boxhagener Platz, for the first time ages, I spotted a man selling mushrooms I’d never seen before, including ones that looks like cauliflower florets.

My hand for scale
My hand for scale

Continue reading “Lion’s Mane”