We are staying freestyle
I made something resembling a butternut curry.
Fresh butternut from the garden, onion, garlic,
bacon, ginger, galangal (own garden), kaffir lime leaves (own garden), coconut milk, fish sauce and lime juice.
And chili's (own garden).
Little mistake here as I picked them, then blackened them in a wok and pounded to a paste in a pestle and mortar with some salt. Then spread the mixture out thinly in the hope it would dry and use it as powder or flakes. But the rainy season kicked in with a vengeance and as I didn't want to throw the mixture, I threw it all in with the butternut.
Tasty, but definite overkill....
But now for the rice:
I had some left over Jasmine rice that I had cooked with some green sambal (home made again)
SO.... I made rice soup.
Just added some of the still very liquid butternut curry and some more water to the rice and kept boiling till the rice was real soft. It was still too hot!
Found some left over of homemade cream cheese (from drained lacto mabisi) and added it to the soup.
It did make it real creamy, still hot, but that had something to do with the chili I had added to the cream cheese (also garlic and basil)
In the end, a real tasty meal. Real comfort food actually and I've always had something against rice in soup.....
You live and you learn and that's why I like those challenges!
Butternut curry on the go
Left over green sambal rice. The little bit of green in the centre is the first yardlong bean from my garden
Comfort food
