April 05, 2013
We very recently spent a week in Thailand, and Thursday night was literally the first night I slept more than two or three hours for two weeks. I slept nine hours straight, which was amazing, but probably not enough to counteract the effects of the last 14 days. We had a great trip, and I'll be posting excerpts over the next couple of weeks, but first I'll have to deal with all the photos. We had lots of experiences and ate tons of food I want to share.
One day we visited a Chinese Buddhist temple with our Thai entourage. The temple was a charitable foundation that, supported by sales of various products and donations, provides plant-based food for the hungry. The woman who manages the temple cooked us an an inpromptu and unexpected light supper of rice noodles, tofu and veggies. A couple of nights ago I was thinking about that dish, and was inspired to prepare a similar meal using a package of dried Korean noodles I found in the pantry. The noodles, which were an odd greyish color before I soaked them in hot water, were made from sweet potatoes, and reminded me of kelp noodles or shiritaki noodles, which I don't like so much. I made a humongous amount, and have been eating them for the last two days, with extra veggies added. They actually taste much better two days old. The sauce was a mix of tamarind paste, sambal olek, 1/4 teaspoon of hot chili bean curd (stinky tofu), a spray of Bragg's, a dash of garlic, a little toasted sesame oil, and soaking water from the mushrooms. The veggies were Chinese cabbage, dried (soaked) shiitake mushrooms, and carrots. And there was tofu. It tasted great, though I'm still not 100% sold on the texture of the noodles.
In other kitchen news ...
I don't suppose anyone wants the recipe for this? I may not be having sandwiches any time soon, but it actually tastes pretty good, so I'm thinking about other uses for it, if I don't eat it all first — maybe bread pudding or lentil loaf or burgers. Gotta keep a good attitude, right?