Thursday, 28 October 2010

olive toast

Black, green or both?
Most people I know think olives are pointless but you’ll always find them in my food cart/ cupboard. They’re quite moreish but who cares as they're a healthy snacking alternative anyway (the FSA says 30 olives may count as a portion of your 5-a-day!). I can finish a whole shop-bought jar in one sitting - two if I'm hungry, three if I'm starving. I prefer them plain or in brine but I don't mind them soaked in some herby/oil & garlic infusion either. Don’t really mind which colour but if I really githad to it’s got to be black ones over green, pitted over stuffed.

Monday, 25 October 2010

food for fall: green thai curry

Sun’s out but the chill is palpable – fall's here and winter’s around the corner. Trading bikinis and skirts for scarves, boots and ear muffs. Goodbye salads and light bites; hello warm soup, hearty stews and hot curries.

Mmm. Curry - possibly the best fall/winter warmer ever (hey you can't eat cuddles can you?). I like Thai-style curries best; Chinese curry tends to go on the sweet side, Indian goes on same-ish. The Thai version, I find, is a great balance of sweet and savoury so it's more fragrant and more exciting to eat. The packed heat from the chilis is a direct invite for more spoonfuls and the aromatic fusion of galangal, lemongrass and coconut cream is just so refreshing. Yum.

Recipe under the cut

Friday, 1 October 2010

ate vangie's kare kare

I miss you.

Kare kare is a Philippine stew with a thick peanut-based sauce usually made with oxtail / beef / tripe and veggies like aubergine, green beans and pak choi. It's normally served with bagoong alamang (shrimp paste) and steamed rice.

This is probably my second favourite Philippine dish (coming close to the one and only laing).