I promised myself that I wouldn’t allow myself to buy any more cookbooks before I had tried out at least some recipes from each of the books I bought recently.
Sorry for the bad picture, the light was terrible this morning (as was the weather!) and my kitchen table where I usually light my stuff unreachable because of clutter from rebuilding space for a new fridge.
Today features two recipes from a Thai cookbook: Sweet potato balls and eggplant-and-mushroom stuffed omelette.
Starting with the small container up and left: Three sweet potato balls on salad, some cherry tomato wedges as stabilizer.
Big box: Another sweet potato ball, ginger tomato dipsauce in the green cat container, half a stuffed omelette, all on a bed of rice.
Lower left: Frozen mangoes in a foil container to prevent leaks, kompeitou, candied nuts and some blue gummi candy I had left over as dessert.
I find that cooking is an enormous de-stressing exercise for myself. I had a lot to do at work recently, with a deadline to meet and Murphy’s Law striking all over the place, and have eaten out three times in the last two days, with the fourth dinner being ramen. That can’t be good! I had this huge urge to try out new recipes and have been studying cookbooks since the weekend. Finally I couldn’t take it any more and got up early and made test batches of food in the bento!
The sweet potato balls are rather simple: Finely grated and pressed out sweet potatoes, mashed green chilies, garlic and coriander. I’m not a big fan of coriander so I only added a little, but I found the taste works really well together and I should have spiced them more. The boyfriend didn’t complain, though. For myself, I’m glad of that because that means I get to try again!
The cookbook recommended a dipsauce of crushed tomatoes, grated ginger, garlic, coriander and dark soy to go with the potatoes. The same rule applies here: Never trust a Swedish cookbook to spice Asian food right! It needs to be much more potent and sweet for a good dip. Tweaking will continue.
As for the omelette, I admit that was kind of a cop-out: I know how to make omelettes! But I did like the idea and am going to try different fillings the book recommends. I used a too small pan and too much egg and mine didn’t get as thin as it should have been, it’s more of a traditional omelette than an Asian, pretty one. Also something to note for later.
The BF gets the same lunch, but unceremoniously arranged in an IKEA box:
PS: If any of my Asian readers have hints and tricks for the food posted here, please do tell me!
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