First, yummy soup
Food is fuel. Food is entertainment. Food is happiness. Food is stuffin d’ face and smilin.
I love foodie blogs. Who doesn’t? One of my favorites is The Terrified Amateur. This past weekend I tried out a recipe from his post: “Crunchy Is Better“, a recipe appearing in the October/November 2018 issue of Fine Cooking.
It appealed to me because:
- Presumed ease of finding ingredients in Trinidad.
- Coconut milk curries are one of my favorite things!
- This recipe called for the addition of crunchy peanut butter. Intriguing!
- Ease of preparation. (We’re still in the process of amassing kitchen supplies. We have the basics and working at a snail’s pace toward gourmet. Our latest addition is a rice cooker. Oooahhh.)
Indonesian Chicken & Peanut Soup
Even though I’ve had plenty of curry in my lifetime, it’s mostly been prepared by other people. So, this was pretty fun and it turned out to be crazy delicious!
My photo is not nearly as good though. Actually I find it terrible. I was feeling too impatient for unrelated reasons. But, it verifies that I did make it!
- I did not even attempt to find shallots. However, the locally grown onions here are pretty tasty and worked great.
- I did not attempt to locate the sambal oelek either but I did try a little Trinidad scorpion pepper hot sauce. It was good but I have to say “a little dab will do ya” has never been more appropriately applied than this.
- I missed garlic immensely so I added two finely chopped medium-sized cloves toward the end but of course it would have been better to toss it up with the onions and sauté it a bit for maximum flavor. Will do that next time.
- When I make it again I plan to use less noodles and add more thinly sliced veggies like carrot or sweet peppers.
- My own mistake was sautéing the onions for too long. I knew better. I have been taught that much about curry. Sauté until soft but do not brown them at all! For an Irish-ish kind of cook this was difficult for me at first as those wonderful caramel-colored sautéed onions are one of the hallmarks of great cooking.
All in all, this is the kind of recipe I would make often as it is so incredibly flavorful. I will probably make it again in a few weeks actually. Having gained experience, the next time shall be great, no doubt!
We photography fanatics like to keep a look out for cool outlets to share photos and check out the work of others. There are two publications on Medium that I joined recently that I would highly recommend. The community vibe is pretty awesome.
Can you tell a story in six words inspired by a photo? Edited by Mary Chang
I did my first post for this pub a few days ago: “Ten Years and A Snowy Window“. It was pretty fun. Everyone is supportive and interactive and the posts are short so less labor is required as far as writing. I plan to post here often.
Another popular place that I may join some time in the future is SNAPSHOTS.
Don’t have a Medium account yet? Join Medium and have unlimited access to my writing and thousands of other writers on Medium. No pressure to join though. You can still post but with a membership one can at least make a little money!