By 2003 I was mostly vegetarian, and recipes were beginning to explore what that meant and how one ate tastily and healthily as a vegetarian.
In terms of my food journey of exploration, I have delved heavily into, first of all French and Italian, then South East Asian and Chinese, and then Indian. You know that I am stuck on Indian now, love it immensely. Anyway, this recipe is from the Sth East Asian stage.
Oh how yummy is this – and with my favourite ingredient – ginger. Having something so full on gingerish as this means that you really get to know its taste. ….
|50g fresh ginger, peeled and chopped||0.5 bunch spring onions, peeled||0.5 bunch coriander with stalks and roots (if available)|
|large pinch salt||0.5 Tblspn sesame oil|
Combine all ingredients in a blender or food processor and mix thoroughly. Leave to rest for at least 1 hour and up to a week in an airtight container in the fridge.
One way of consuming this is to cook some noodles, any Asian variety, add some Asian greens like bok choy or Chinese broccoli with some chives or spring onions, some soy sauce, the dipping sauce and top with sesame seeds and seaweed (thanks to Holly Davis for this suggestion). Love seaweed.