I'm actually really excited about the two recipes I'm going to link you to today. Whenever I get to purchase new ingredients (Hello tamarind paste! Where have you been all my life?), I admit to being pretty enthused. The meal is heavy on flavours of lemongrass and coriander (or cilantro if you prefer).
I served it with edamame tossed with Kilauea Black Sea Salt and shichimi powder and some tofu kimchi dumplings.
Not too shabby looking, huh?
First up we have the beef recipe: Malaysian Beef Satay. Now, this recipe is really easy to put together, but does require access to some Asian markets (I actually couldn't find the galangal - so ginger it was). The only really annoying part was where it calls for 3 (yeah, that's right, THREE) macadamia nuts. Ridiculous. I had to march myself down to Whole Foods because that's the closest I can buy them unsalted and in bulk.
I've opted not to do the peanut sauce. I was feeling lazy. Having said that, I wish I had made it, because I think the contrast of flavours would have been ace.
Satays on Potato Salad - note the angelic glow!
This brings to dish number two: Lemongrass & Ginger Potato Salad. Sesame oil, rice vinegar, ginger, lemongrass and jalapeno add some kick and while the cilantro and green onions add bright flavours. I loved that this wasn't a creamy salad. It definitely benefits from sitting for a while to absorb all the flavours. Delicious stuff though.
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