Asian Cucumber Salad
(Source: Adapted slightly from Food Network Magazine)
3 T rice vinegar
1 T sesame oil
1/2 tsp sugar
1/4 tsp kosher salt
1 lb thinly sliced cucumber
1/4 cup chopped cilantro
2 thinly sliced green onions
1/2 small Thai red chili
2 T pickled ginger
1 T sesame seeds
Mix the first four ingredients, then toss with the rest. Top with more cilantro if desired.
On Monday night we had an amazing Thai bowl. We had made a similar bowl before, but Christopher had some ideas throughout the day that he thought would make it even better ... and he was right.
We fried up some curried rice, and mixed it with seasoned pork. Over that was a sauce mixture with lime, fish sauce, and sugar. Everything was topped with fresh, raw, ginger, green onion, sprouts, cilantro and chilies. Next time we'll keep better track of measurements so I can share a recipe with all you lovely readers.
It was one of the best meals I've had in a long time - crispy, tangy, fresh, and fantastic!
Last night we made chicken biryani, using this recipe that I wrote a couple years ago.
It was just as good as I remembered, and very easy to make. If you want to try cooking with Indian flavours at home, this would be a good recipe to start with.
It's only Wednesday, and we've already had some pretty great meals this week! We're cooking up another decadent dish tonight.
How's your week going? What have you been cooking?