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…
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.
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!
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.
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.
