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- The makings of a curry (Meena’s idea, my execution): freshly ground coriander and cumin seeds, tofu, red chillies, onion, garlic and ginger and green beans, so far…
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- The curry now has shitake mushroom, rice wine, coconut milk, turmeric, sesame seeds and oil added to it. About to join the party is some very fresh kale.
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- A pâté of daikon, rice flour and dried shrimp made by a real Taiwanese mom! About to be pan-fried by a real Taiwanese daughter!
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- Shy’s flavourful spicy potato-cauliflower soup, Cynthia’s exquisitely julienned multi-coloured carrot and fresh ginger salad, and a nice Zinfandel to go with.
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- A lovely trio of green veg, tofu, shitake, coconut curry; enticing tri-colour carrot-ginger salad and the daikon rice cakes, lightly pan-fried and served with soy-garlic dipping sauce. Heavenly? Yes, yes it is.
Little Ninja Chef 