I’m writing this down for myself to remember. It was an experiment worth repeating. I used black kale aka Tuscan kale aka Italian kale for this. Here is the process for making two sandwiches, which we ate as a side dish to a steak that we shared.
In a 250 ml glass, combine the juice of one lime (about 20 ml) and the same amount of pandan syrup (recipe below). Fill the glass to the top with ice cubes. Stir the ice cubes vigorously until the liquid from melting ice is halfway up the glass. Top with chilled strong green tea, ideally sencha. Stir again to mix in the tea.
Terminology around foods across languages and cultures is so confusing.
In Canada, no one would know what you meant if you said “farina” which is, apparently, the English term for what I have only ever called Cream of Wheat, which is a brand name. It’s the same coarseness as what is called semolina, and I often wondered about the difference. I gather from various sources that the difference is the variety of wheat, with semolina being yellow and made from hard wheat and farina is white and made from soft wheat.
Dish #48: Chipotle-glazed pork ribs
Recently, a recipe for ribs landed in my inbox that 1) did not require hours of cooking and 2) did not require either a broiler or a grill, neither of which I have access to at home.
The first time I made fish curry, it was a practice run for a dinner party.
I’ve finally built up the pantry and experience to throw together a Chinese-inspired light meal with little to no planning or need to consult a recipe.
Dish #39: Chili oil
Having a great tasting chili oil around is key. A great chili oil can make almost any vegetable into a cold salad, or make any noodles a meal. Throw cilantro on there and boom: you’ve got a meal.
So. When you get salt & pepper shrimp at a restaurant, they serve it on vegetables. I have successfully made the shrimp, and I’ve made dry-fried beans, so when I realized I had onions and green pepper to stretch the few green beans I had into enough for two people, I applied my collected experience into making the vegetables they serve under salt & pepper shrimp.
It was easy. And it was glorious.