For twenty days at Krabi and
Bangkok, all I ate was Thai cuisine, at the malls, on the streets and even in the
fancy restaurants. Thai food is amazing and I could not have enough of it. I didn’t
touch Indian cuisine at all, not even a small piece of chappati or a spoonful
of curry (although I did try Thai roti stuffed with banana and honey, will write about it
in another post).
Even a small coffee shop looked inviting...
So in reality, I should be
completely satisfied.
But no, I wanted to get the food
memories back home. So I went to a large supermarket.
The drooling display of fruits
and vegetables, the large range of sea food on ice-blocks, the great selection
of sausages and frozen food, the spices, the sauces, the noodle soup packets, if
I didn’t have weight problem during travelling (I was allowed only 25kgs) I
would grab them all….
The food stalls were oh...so tempting...
Carefully, I started to pick up
stuff, anything light and tasty, and something that I cannot find in Indian
super stores easily. One by one, the stuff went off the shelf into my shopping
cart, few dozens ‘Mama’ soup packets, few bottles of assorted spicy sauces, freshly made
chutneys and savories and then I glanced at the mushroom shelf.
A big variety of Mushrooms of
different kinds seduced me. I stood staring at Button mushroom, Straw
mushrooms, Maitake mushrooms, Shiitake mushrooms…all fresh and dewy packed in
plastic, ready for cooking.
I was not sure how long they
would last, but I picked them and now they sit frozen in my fridge, ready for
use.
Today I opened the packet to find
maitake, straw and black fungi mushroom, decided to stir fry.
Chopped spinach and cooked a
delicious lunch.
I decided to make Mushrooms and Spinach Stir-fries
Ingredients
1tbsp peanut oil
8-9pods of crushed garlic
2 green chilies
100gms-assorted mushrooms
100gms spinach
1 vegetarian stock cube
1tsp black pepper
1/2tsp soya sauce
1tsp oyster sauce
Method:
Heat oil and add crushed garlic
and chopped chilies. Add the assorted mushrooms, and stir-fry.
Add vegetarian stock cube, and
black pepper.
Add spinach and stir it well
Add soya sauce and oyster sauce.
Serve with steamed rice,
diagonally sliced cucumber and chili in vinegar.
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