Around the World in 4 Days

My kitchen has taken an adventure around the world the past few days. It started on Friday with a trip to Malaysia to discover what happens when one puts a bunch of seemingly random ingredients together in a salad. I steamed potatoes and carrots, boiled cabbage, bean sprouts and cucumbers, hard-boiled eggs, stir-fried tofu, chopped up spring onions and mixed together with a peanut sauce. And voila - Gado-Gado, a Malaysian salad. Very yummy! The cabbage added a nice colour to the salad. Actually, because of all the ingredients, the salad was very diverse in colour and flavour.

The Boiled ingredients

The salad before the peanut sauce was added.

Then tonight we headed to Senegal in Africa for a hearty vegetarian stew. This stew had potatoes, carrots, turnip, squash, cabbage, onions, leafy greens, tomato paste and peanut butter. Delicious! I am still full from this wonderful stew.

Senegalian Vegetarian Stew

Tofu Steak

Chef de Cuisine is back in the kitchen and eager to try new recipes, starting with a tofu cookbook on her shelf. Today she made a tofu 'steak' - tofu coated with a mixture of flour, paprika, salt, pepper and thyme and cooked. Then onions and green and red peppers sauteed, can of diced tomatoes added with a bit of broth and simmered for about fifteen minutes. Served with quinoa, this dinner was filled with extra protein without the extra fat.

Shake and bake 'meat'

Tofu Steak Bites

Simmering Goodness!

The Final Product