okra + eggplant


I've been told by fellow college kids that I eat ridiculously fancy food. I guess if you compare the types of things that I cook for weekday dinners with say, a cup of instant ramen or Easy Mac or slices of takeout pizza, I am practically gourmet. But really, it's all pretty simple. While I do love reading gorgeous food blogs (like these), I'm not much of a recipe follower-- I'm more of a throw-all-the-stuff-in-the-fridge-together type of person. Cooking is essentially my dorkily domestic method of procrastination.


This brings me to the meal that I whipped up last night. Okra and eggplant are two vegetables that I hated as a youngster and have now magically become some of my favourites. The change of heart might have had a little bit to do with maturity and a lot to do with at a kickass sambal rendition at Malaysian restaurant back home in Vancouver.


Admittedly, my kitchen is a fledgling one, and I sadly lack the dried red chiles, tamarind, lemongrass, and candlenuts needed for that Malaysian authenticity. I do, however, have a package of dried shrimp that travelled cross-continentally with me in my suitcase, and it makes a world of difference in flavour when you've got sparse pantry shelves.


And after soaking them, I sauteed them with yellow onions, garlic, and ginger... which produces a decidedly heavenly aroma. Throw in some Thai fish sauce and it's a pretty damn good attempt for a college apartment kitchen.


From what I've seen and read, some people like to chop up their okra into diagonal slices. I prefer them whole (though with the tips and caps trimmed), so that they keep their crunch and all their slime intact. Whatever floats your boat.



So there are probably reasons why I abandoned this blog, and why I'm (hopefully) back at it, but isn't it more fun to talk about food? I have ideas for some other things going forward... right now, I'm starting fresh.

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