Hot
Chop 2 toes of garlic and an onion into very small pieces, color this in a wok for 1 minute, add 2 spoons of coconut pulp, 1 Nigerian chilli peper (chopped in small pieces, use gloves if you like to play piano the upcomming week), add 2 teaspoons of ginger, 1 spoon of dark vinigar, 1 spoon of olive oil and 2 spoons of water, let this boil a bit (2 or 3 minutes). Let this cool down. Serve as a dressing for a asian salad (sojabeans, paksoy, red peppers, red onions, green beens, selery,…).
This was one of the 3 plates I made with Jon for having Natxo and Isabel over for dinner on Saturdaynight… this dressing together with an gamba curry was really the hottest food I’ve ever prepared… but it turned out great. Jon was helping me out in the kitchen and we really enjoyed cooking, Ana was a bit lost as she’s not very used to have kitchen access restrictions :-). But she was happy with the hot stuff we made. Natxo is, besides one of the best dive buddies, a professional cook, so I was a bit nervous when it came to preparing food for him, but seeing his face when having a bite of curry, did the trick, I passed the test. Only a bit of a panic when it turned out he was very alergic for coconut, but he’s still alive, so I guess the chili won it over the coco.
We finished the night with finishing a 1,5liter bottle of Duvel, a bottle of Irish cream, some shots of Akwavit Patershol (some spirit from Belgium), an emtpy fridge (talking beer here) and half a box of Belgian chocolats. A great evening !
Friday we had a rather easy night out with Nico and Marta, celebrating Nico’s 33 birthday.