chickenfeet

This lunchtime I staggered home with umpteen bags full of assorted Asian goodies to turn into a meal for tonight plus a fridge and freezer full of leftovers. Believe me when I spend $70 on groceries in Asian stores it's going to be a metric freezer load of food. I also took the opportunity to fortify myself for my cooking marathon with a rather good BBQ pork banh mi from the Vietnamese bakery.

The swag included:

( Big list )

I'm going to make a yellow curry with the papaya, cauliflower and eggplants. Its a stock based curry with a paste of chillis, garlic, shallot, kapi, lemon grass and fresh turmeric.

The squid will be steamed with a chilli-lime sauce.

The pomelo, coconut and lots of the herbs will make a salad with deep fried shallots and peanuts..

I'll cook some of the shrimp with a coconut milk and turmeric sauce.

The Siamese watercress will be stirfried with yellow beans, chilli and garlic.

I've already made a hot, sweet nam prik which will be served with veggies and shrimp chips.

The noodles are for the store cupboard.

I've never used fresh turmeric before but I was very taken with a dish using it at a Vietnamese restaurant recently so I figured I'd experiment.

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