Burning Seaweed Productions

Recipe from Stirring the Pot, credited to Mark Bittman’s How to Cook Everything Vegetarian.

This recipe is ridiculously simple by internet standards, but it works, and it’s a good reminder that not every savory thing has to have an onion.

I found these at the grocery store, next to a sign warning that you have to cook them. The first thing I noticed was how grimy they looked. Washing them was annoying because of their tightly coiled shape, but at least they weren’t full of actual dirt like some vegetables. I also noticed that any damaged parts turned brown quickly.

Fiddleheads are known to cause food poisoning if not cooked aggressively, although no one seems to know why. I boiled mine and then sauteed them with butter, garlic, and lemon. After all that, they tasted like limp asparagus. I wouldn’t bother with these again.

Today’s dish is brought to you by the bottle of Indonesian soy sauce in my cupboard that isn’t going away in any hurry. It was inspired by ayam kecap, or at least its ingredient list. I used chicken thighs, onion, garlic, ginger, tomato, sweet soy sauce, and lime juice.

Recipe by The Woks of Life. I think I’d try salting and draining the cucumbers next time, since every recipe except this one seems to recommend it.

I gave mini cucumbers a try. They’re like seedless cucumbers, but crunchier.

I started with the recipe for spinach balls but I didn’t feel like actually making balls, so I made a spinach disc instead. It was good.

This time I used tomato sauce, coconut milk, curry powder, and fresh ginger and garlic. The spice was a little weak.

Shredding cabbage with a knife is oddly satisfying.