Ramen noodles soup
Could we have ramen noodles tonight, asked one of our daughters. She had travelled through Asia and longed for these tastes. I looked up several recipes in cook books and decided to try it this way. It was bulls eye. Such an amazing taste. A unique taste although I did detect my good old tahina while eating the soup. I never knew Asian cuisine also used sesame paste.
Rendang
Rendang is slow food 5.0. The longer it can simmer the better it gets. I have made it with oxheart cabbage. And a well balanced combination of spices, classic in the Indonesian cuisine. One of the sons declared the other day that this is one of his favourite vegan dishes. Need I say more?
Broccoli salad
It’s the fresh ginger, the red chili pepper and the roasted sesame seeds that do their trick in this salad…
Stir fried Brussels sprout
Brussels sprout, they are so versatile. More than you would think. These stir fried Brussels sprout are a very good example.
Thai curry soup
This is the best way of using red lentils. It is an extremely creamy soup with an addictive taste. You want to keep on eating. It is prepared just like that, which is also a nice to have right.
Broccoli salad with sweet tahin dressing
Ever since the Ramen noodles I know that the Japanese also use sesame paste in their dishes. And that’s also the case with this salad. The dressing determines the taste that will not really ring a familiar bell, but you know one thing for sure. You will prepare this more often.
Seven shades of green
This salade is really something different. A salty salade. For the dressing we used soy sauce. This give it a totally different taste. An addition to the salad family. Green asparagus, soy beans, spinach, avocado… green comes in many colours. A red pepper adds a bite to it together with the green lemon. But there is more..