Are you a noodle person or a rice person? Tell you what, I’m both. And as a noodle eater, I can tell you that the one noodle you can’t go cheap on is udon. Made properly, udon is silky and chewy, and has a wonderful bite to it that beats al dente pasta hands down. It doesn’t need much dressing up either- just a dribble of soy sauce and maybe some sesame oil, and you’re good to go. Continue reading
The weather is starting to warm up, and I’m positively rejoicing! Not only can I sport shorts around the house, but mangos and nectarines and other not-wintry fruits and produce are starting to show up more at the market. I don’t really know if they’re seasonal… but something’s better than nothing at all!
Apart from mangos, I also came across some lovely Thai basil for 6 HKD a bunch at an Indonesian speciality stall at the market. And just a few posts ago I was lamenting to lack of affordable sweet basil… Sweet and Thai basil are definitely not the same, but I got pretty excited! Because though I can’t make any pesto with Thai basil, I love its flavours combined with mango, and I had something wonderful in mind- ‘noodle’ ‘soup’!
Nope, it’s not a typo. I say peasto, because there really isn’t any other word that sums up ‘pesto made from sweet peas’ as perfectly. (Pun unapologetically intended 😉 )
Pasta is an important part of daily life (that’s a scientific fact- go ask the guys at NASA!), and I rarely go a few days without eating some form of pasta. Making (sometimes from scratch) and eating all this pasta means I’ve done a considerable amount of crazy stuff with it. And once in a blue moon, the crazy stuff turns out to be surprisingly good, like today’s ‘peasto’.