Today’s post is written by the hubby. It is about his thoughts on our new weekly routine, vegetarian day, and includes his recipe for Pad Thai. I hope you enjoy his recipe as much as I do and I only … Continue reading
Vegetarian day week 4 was a success, even though a certain someone cheated by having some meat. Actually it was partly my fault that I didn’t tell David it was vegetarian day before he made his breakfast sandwich in the morning. … Continue reading
Our vegetarian day on week 2 started off well enough. We had a simple breakfast of cereal and toast. The morning was a bit cloudy with the sun trying to peek through, a perfect day for a 10k run around Burnaby Lake.
Dinner was not as lovely. I made curry udon that tasted a little off.
I didn’t have some of the optional ingredients, but they were optional so I didn’t think that would affect anything. I added a few extra ingredients, but I don’t think that was the problem.
The strange taste could be from the soy milk. Yes, soy milk in curry. I added less than called for because it was diluting out the spice. Then I added more spice and it just tasted like liquid curry powder…not the best taste to have on your tongue.
It was no quinoa “meat” balls, but it was edible for one meal, if you don’t drink the broth. Problem was I doubled the recipe to have more for the next day. BIG mistake! It didn’t taste better the next day like some leftovers do, not even after adding some fish sauce.
Lesson learned: never make LOTs of something if you’re not sure how it’s going to turn out.
How can I make the recipe better?
Recipe (adapted from The Modern VEGETARIAN):
- 300g Lo Shi Fun, blanched (I used udon)
- 5-6 fried bean curds, blanched and sliced
- 5-6 fish balls, halved
- hand full of green beans
- hand full of bean sprouts, blanched
- 1 tbsp curry powder (I used 2 + 1/3 tbsp)
- ½ tsp chilli powder (optional), or to taste (I used 1 tsp)
- 3 tbsp water (I used 6 tbsp)
- 20 curry leaves (optional)
- 250ml water or vegetable stock (I used 900ml vegetable stock)
- 500ml unsweetened soy milk
- 1-1½ tbsp olive oil
- salt to taste (I used 1 + 1/4 tsp)
- granulated mushroom bouillon (optional), to taste (I used 1 cube)
- Mix the curry powder and chilli powder with 3 tablespoons of water to form curry paste and set aside.
- Heat oil in a non-stick wok on medium heat.
- Add green beans and cook for 3 min.
- Add in the curry leave and fry for half a minute. (I didn’t have curry leaves so I didn’t do this)
- Stir in curry paste and fry over medium heat until fragrant (~2 min).
- Pour in water, unsweetened soy milk, fried bean curds, fish balls and bring to a boil.
- Season to taste with salt and granulated mushroom bouillon.
- Divide Lo Shi Fun and bean sprouts into individual serving bowls.
- Ladle the soup and serve immediately.