Mapo Tofu (Má pó dòu fÇ”) actually translates to “Pock-marked old-lady tofu” … Trufax! I have only had this at a few (albeit, Japanese) restaurants in Australia. Obviously they cater for the Western palate, but I know that the original Chinese dish should be spicy. So spicy, in fact, that my Chinese friends tell me my lips should be numb!! (I was told to use “Doubanjiang ” fermented chili paste)
Kacang Panjang Kecap (Beans in Sweet Soy) is an easy dish to prepare, and a great way to prepare beans. The Kecap Manis blends well with the garlic to create a soft, sweet taste that is great in contrast to spicy curry dishes.
Gai Pad Krapow (Thai Basil Chicken) is a delicious spicy dish with ground chicken meat infused with the fragrant flavour of basil. This is a pretty quick meal to dish up and is commonly served as a lunch dish in Thailand, but can accompany any main meal.
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Turmeric is a great spice. Not only does it taste great and give everything a great yellow colour, but it has many health benefits. From detoxifying your liver, to acting as a natural antibacterial and antiseptic for wounds, to promising new studies concerning cancer, arthritis and Alzheimer’s. Likewise, chillies help lower the body’s need for insulin by up to 60% after a meal! These two flavours go well with almost any meat, vegetable or fish. This is a great dish which is pretty easy to make, but absolutely packed with flavour.
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Gulai Ayam (Indonesian Chicken Curry / Ayam = Chicken) is one of three types of Indonesian curry types. The first is the one with runny and soupy consistency, made from diluted coconut milk. Called “Gulai“, any kind of meat can be used; white meat, red meat, gizzard, liver. The second one is “Kariâ€, with slightly grainier texture and less water. The third one is “Rendangâ€, the driest of all – also my favourite!
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