chickenfeet

Yesterday the lemur and I braved the brutally cold wind and Chinese new year in search of some Thai ingredients that I haven't been able to find on Gerrard Street. I managed to find genuine Thai shrimp paste and oyster sauce plus higher quality fish sauce than I can usually get. The shrimp paste tastes really good as is and I'm looking forward to cooking with it. It has a richer, more complex flavour than the Indonesian belachan that I have been using. The oyster sauce is pretty good too. I celebrated by stirfrying a couple of Chinese eggplants with a lot of garlic and some of the oyster sauce. It made a really good dish.

Earlier in the weekend I'd done a batch of Thai stuff for the week so we now have:
- squid stirfried with garlic, chillis and basil
- long beans stirfried with pork and roasted chilli paste
- a laab of pork, Chiang Mai style
- shrimp and green mango salad
- nam prik with veggies

There's also still some seafood curry in the freezer so we should make it through the week.