I'm making the Indonesian Sweet Potato and Cabbage soup for dinner tonight. It's stewing as I write. When I added the peanut butter, it started to look really damn good. Got all of the prepping done while feeding Sahana cheesy toast in her high chair in the kitchen. It took about three times as long because I have to give her a tiny bite size piece every 30 seconds (or else she'll shove them all in her mouth), but at least this way I figure I'm helping an impressionable young mind to develop a love for cooking yummy food. I didn't have tomatoes, even though I did my shopping especially for this recipe. Is that a really inauspicious way to start this thing? By screwing up the first recipe? They didn't seem like a necessity any way.
I read your post just as I settled down to dinner with my computer (Anshul won't be home until 9pm and I'm starving!) and am so glad I did because the lime makes this WAY better. I garnished with bean sprouts, cilantro and basil - I wonder how much it affects the taste to use mint and onions instead. My first bite was really ginger-y, but the tastes blended more with each bite. Overall, I liked it quite a bit and would definitely make it again. It reminds me of the curried peanut butternut squash soup - I think I like that a little better, but this is much easier.
Excellent paired with a hard cider. And some crusty whole wheat bread.
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I haven't made that curried peanut butternut squash soup in a long time. I over did it on that one, just like your mom's white chicken chili I used to make all the time. Both those dishes seemed to get sweeter as leftovers over a couple days and eventually they went from delicious to nauseating. You know what I mean??
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