Chinese, Indian, Mexican, Thai, Japanese and Middle Eastern foodstuffs are invading our local grocery – in a green community of five thousand souls. The range of exotic foodstuffs – including fresh fruit and vegetables – at Kaiser’s shop in Lillestrøm (a nearby town) is amazing.
Yesterday I cooked world food – the culinary equivalent of mash-ups and world music – for a joint birthday party.
In this case a mix of Indian and Thai:
- Chapli Kabab – spicy meat balls
- Palak Gosht – very spicy lamb with spinch
- Dal Makhani – lentil curry
and papadoms on the Indian side. I used the spice mixtures and followed the recipes from National. They tasted verauthentic, but I’ll have to lower the heat next time.
- Pad thai – a rice noodle dish with shrimp and pork
- Red chicken salad – chicken on top of stir-fried cabbage (several types)
- Cauliflower and greeen beans with cashew nuts – I did it with green rather than red curry paste, since the chicken was red-curry-flavored.
and shrimp crackers (krupuk) from Thai territory. Thai food is generally gentler (not always).
The cakes – brought by the guests – were Western:
- marzipan cream cake
- blueberry cup cakes
- carrot cake