Wednesday, March 17, 2010

Fusion 3

Or playing with plantains and gnocchi again.

Some gnocchi I made the other day from yellowish plantains boiled until tender, flour, salt, ginger, coriander, cayenne, and a little brown sugar. No egg, as this mix was moister than that made from green plantain. Sautéed in olive oil with a little garlic:

Runner beans from the garden boiled until tender then drained:

Some crab sticks from the freezer chopped into one inch lengths:

Half a teaspoon of Panang curry paste sizzled in a spot of oil, then some yoghurt* added:

Everything all mixed together and heated through:

Quite tasty.

*This yoghurt was a failure. I think I didn't heat it up quite enough, and although it went very thick it had an odd texture and wasn't very tart. It was very sort of elastic - slimy, I suppose you'd say. Tasted fine, and the texture wasn't noticeable once it was cooked but was a bit off-putting eaten neat.


  1. I dont know which I am gonna try to make first: gnocchi or Hakka abacus!

  2. Google translate's not helping me much with that Emily!

  3. here you go! ~

  4. Aha! They seem like very much the same thing. Isn't it interesting how so many different cultures invented the same sorts of food?