So I’m starting to count the posts, rather than list them by day. For one, Cam and I are both posting at will, so it’s hard to keep up with the day numbering, and secondly, I appear to have missed a post for Friday and I’m ashamed! So I’m covering my tracks. As you may have guessed, I’m trying to write each day’s post the night before and post them while I’m reading the news at breakfast. It worked for a few days until I got sick. Oh well!
So back to food. I made Grilled Seitan Noodle Salad (Seitan Bo Bun) from Vegan Eats World last night. My friend Melissa came over to avoid the election news (sooooooo depressing, bye bye progressive politics in Australia for 6yrs). If you make this recipe properly it takes at least three hours. Firstly you need to make the Chinese Five Spice Seitan, let that rest for an hour, make the seitan marinade, put the seitan in the marinade, then make the sauce for the salad, chop up all the veggies, cook the rice noodles, grill the seitan and assemble the salad. Oh, and juice about 10 limes in the process. And then you need to photograph
It was delicious! The sauce is amazing, but very spicy. I maintain it’s helping me get over this cold/flu thing.
I took this photo and I’m pretty proud of it! Not as good as Cam’s. Go Auto mode!
Terry’s cookbook (Vegan Eats World) is great, but there are a lot of random ingredients. I was searching for green papaya or unripe mango yesterday (no luck) for the Thai Shredded Mango Salad and I discovered that I also needed “Golden Mountain Sauce”. Is that the best name for a sauce ever?
So today’s discussion question: what’s your favourite random ingredient? I know that discussing the hilarious names of Asian ingredients occasionally sounds racist, but they’re so damn cute! There’s Chinese Mahogany sauce (which we’ve used in Malaysian stuff before), and Golden Mountain sauce. Surely other areas of the world have equally interesting names for food?