On Saturday, hubby and I did our usual food shopping but every 3-4 weeks or so, we head to Ramsgate to go to our favorite Asian store and also the Green Grocer Store. We make alot of our own Indian curry and Oriental dishes and like to keep a stock of some of the basics. So we bought noodles, coconut milk,
seaweed and fish sauce…
|‘SQUID’ brand fish sauce…how apropos!|
The we headed down to the Green Grocer’s. We were almost out of garlic (horrors! — only one bulb left!) and as we use quite a bit, we don’t mess around when we purchase garlic…
|14 Garlic Bulbs|
The hubby also selected some chili peppers while I rummaged through the ‘reduced to clear’ section. I found a bag of fresh spinach, 2 bags of Bramley (cooking) apples, and 5 bags of tomatoes (6 ea. bag), all for 50p each.
The toms were fairly ripe, so yesterday I made a nice pot of fresh tomato/pizza sauce which I jarred…
I’ll be using the apples to make Elderflower Jelly, which I need to get to this week before the flowers start to fade. We have three large elderberry trees in our back garden and the flowers are in full bloom right now.
The May market is this coming Sunday, so I better get a move on!
Terri’s Tasty Tip…
The basic flavoring of Thai dressings and sauces is a balance of
sweet/sour/salty/hot, so you need a combination of sugar, lime juice, fish or soy sauce and chili. Here’s a quick and easy recipe for a Thai-style dipping sauce that is good for dunking shrimp/prawns, spring rolls or small fishcakes in. It can also be used to drizzle over rice and stir-fry dishes.
For a basic sauce, try mixing 2 Tbsp. sweet chili sauce (sweet and hot) with 1 Tbsp. lime juice (sour), and 2 tsp. fish or soy sauce (salty). Then adjust the flavor balance until you’re happy with the end result. Add some chopped coriander or cilantro if you’d like a bit of green in it.