(vol 3, issue 9) "Salt and Pepa's here, and we're in effect"
Well, it's official. I'm talking to you in my head because we're under our 3rd lockdown, and human contact feels light years away. Yes, yes, I have the husband, but c'mon -- we all have our limits.
I was in the kitchen explaining to you how I made this kickass eggplant tofu dish. And was wondering if you, too, loosely follow recipes? This, of course, can have disastrous results in baking, but that hasn't stopped me from eyeballing measurements and omitting ingredients all together.
[Oh, remember last time I told you about that chocolate cake in a mug? Well, I found an even better recipe and more variations. I've been doubling the ingredients and microwaving these insta-cakes in a bowl (mug's too small now, bwahaha!) and gosh darn it, they're delicious, and becoming a new and dangerous regular part of the evening routine...]
When we lived in Cambodia (miss those days), I remember watching a cook prepare one of their signature dishes - a black pepper stir fry. Khmers have taken the simple spices (my favorites and must haves) of salt and pepper and created such yummyness like lok lak (oh, it's good). But what I took away from that experience is to pan fry ground black pepper in oil like you would an Indian or Thai curry.
So for this eggplant + tofu, I started off frying the eggplant, but added ground Sichuan black peppers and onions so they were all sizzling away. Next I added the tofu since I saw no need to make it crispy like the recipe. I followed the instructions on the sauce but added grated ginger and it was delish, and that's why I'm writing to you about it. Oh, and I added cherry tomatoes.
Hopefully now that I've committed this to print, I will stop talking to you in my head.