mike[space] dot net

Yesterday I entered a brave new world of cooking, following a recipe that had no suggestion of weights and measures in it at all. I fried up a bunch of prawns in the wok with groundnut oil and garlic, and just went for it. Threw in a load of aubergine and courgette and fresh chillis. Overall, it was pretty nice, but I think the proportion of the flavouring for the soup vs the quantity of water I used was a bit off. I was worried about having too much fish sauce or soy sauce in there so erred on the side of caution. I think that I want to:
a) make sure I have the garlic in the oil before I throw in the prawns.
b) Double the fish sauce and soy sauce quantites or
c) use stock, instead of just plain water to make the soup.

And I was missing the corriander, which was a little annoying, but at the new place we're going to have herb pots, so that shouldn't be a problem in a few weeks ;-) I was also thinking about chucking slices of lime in, rather than just the juice ... so that should be worth an experiment at some point.

I'm going to be trying a creamy spinach pasta dish tonight, and then probably sausages and mash tomorrow or saturday, and then a good old roast beef on Sunday.

Spot the guy who went shopping yesterday ;-)