I love going to Inala on an Asian food shopping expedition! I always spend much more time & money than I anticipate and look forward to seeing what is in season this week. As the produce comes in from FNQ or Asia, many fruits & vegetables are seasonal and only appear IN SEASON, just like in the “olden days” for the rest of our mainstream produce.
I was very excited to see Jicama (Yam Bean) back and had to get some to show my students at last night’s Thai Cooking class. I love introducing people to foods that they have never seen or tasted before and the consensus was curious but positive as we tried it raw. I promised in another class we will cook it in my favourite dish, Popiah.
An action packed cooking class last night meant we ran over time! On the menu was Galangal & Coconut soup (Tom Kha Gai), Lemongrass Pork Larb Salad, Green Papaya salad (Som Tam), Sour Orange Curry Paste and sour Orange Salmon Curry.
We also looked at and tasted dried, smoked banana sheet, Thai Eggplant, and used wingbeans in our curry. Anyway, I digress, here is Marks Special Sour Orange curry paste recipe, which he graciously allowed me to share to the world!10 cloves garlic 6 red shallots 60g ginger 100g fresh turmeric 6 birds eye chillies 1 teas shrimp paste, raw 2 teas salt In your TM, blend all ingredients on SP 9 for 1 minute to a smooth paste. Scrape down each 20 seconds. Without a TM, you can use a mortar & pestle. This makes enough for about 6 curries.