This dish, a Cambodian Ratatouille, is great for hot weather. It has the strength and depth of flavour that a curry might have, but is cooked in just twenty or thirty minutes. Paired with some jasmine rice and fiery hot birdseye chillies, you could do a lot worse on a hot day than this meal.
Ingredient Archives: Tatsoi
My broccoli had lasted well, but after a week hanging out in the chiller it was just starting to look past its best. Usually I’m pretty good at getting my veg used up in time but I have issues with broccoli. It’s just a little too wholesome; a little too much Sandra Dee, and not […]