Five Tastes red curry paste pots. Couldn’t be simpler. Sorry forgot to take photo again. This is one dish hubby loves to cook. Continue reading
Away for 4day weekend for a wedding on a tight budget at the moment as unexpected expenses cropped up 2 days before leaving so decided to make own meals as we were able to get accommodation with a kitchenette. So here are the meals.
I love udon noodles but don’t have them often as I cant have a lot of carbs anymore. So this was a treat for me. This post will show different ways to use them. Often I serve them with Thai oyster sauce, chili, garlic, and sesame oil. This time I did a little different to use up ingredients in fridge and pantry. Tip : Thai Oyster Sauce is not as salty as Chinese oyster sauce and can be found at any Asian supermarket. Often Asian Sauces are a lot cheaper at the Asian supermarkets can be less than half price.
Bento Soy is a Japanese soy which I don’t use very often but wanted to team it with mushrooms and minced beef. So here is the lovely combinations. Not many flavours to contend with but worked well. Loved this one and so did hubby. Will be making it again. Its a lettuce wrap or san choi bau type dish but with Japanese flavours instead of Chinese.
Pad thai khoon. khoon is short for prawns. Here is a homemade pad Thai dish that hubby and I cooked together. I added extra vegetables than what is normal.
Five Taste Pots have all natural ingredients and the most authentic I have found for packaged curries and Asian seasonings. I use them all the time. I do other dishes with their red or green curry, Thai chili and basil, Vietnamese lemongrass and ginger, Chinese hoisin, massamaum paste.