Recently I haven't felt too great about my cooking abilities, mainly after failures at successfully mastering the art of potato cookery (raw/burnt chips, lumpy mashed potato). I felt as though I'd lost my cooking mojo. Happily, this week I'm back on track. Taking a break from pesky potatoes I went back to East Asia to try some new recipes.
For the starter we had steamed tofu with crunchy peanut, spring onion, sesame oil, sugar and Tean's gourmet chilli oil topping. My daughter tried the tofu sans chilli: "It tastes like nothing, it's ok, but I don't want it".
Main course:
Baby sweetcorn, bamboo shoot and fresh turmeric curry
Jasmine rice
Golden meat - Chinese stir fried pork dish
Steamed tung choi (water spinach)
