Carol and we have been on a culinary roll the last few days. It began with this creation of zucchini pancakes, fried haloumi with zaatar and watermelon. Beautiful pairings.
Next up was Moroccan pasta, a spaghetti dish with white raisins, spinach, pine nuts, white wine and Moroccan spices. Once upon a time we lived on this but lost the fecipe plot. With no recipe and none found online, we put our heads together and got close on the first try. Second evening was better with the addition of more raisins and pinenuts. Third day scored a bullseye.
The next afternoon while returning from a walk to town, we passed by the local dumpling shop on one of the first day they are allowed to open following the COVID closing. They missed the mark on the scallion pancakes. They were more like a scallion pastry. The dumplings in Laksa soup was spectacular, absolutely brilliant.
Inspired by the Asian influences both surrounding us and the dishes being served up on Australian Master Chef, Carol decided to try something she hasn't done before: Sung Choi Bao of Pork. Given the dish took the entire day to prepare not likely it will be returning soon even though it was outstanding. Julienned carrots and ginger, garlic, mince (ground) pork, onion, Shitake mushrooms dry sherry, soy sauce, oyster sauce, sesame oil, celery, bean sprouts, spring onions, water chestnuts, hoisin sauce, and cilantro, all served in a large iceberg lettuce leaf. Bit messy to eat but excellent. CJ jazzed his up with that big red pepper in the picture.
And we're losing weight!
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