02 / Way in
What we ate, who cooked it, and why it stayed with me.
Kitchens, markets, cafés and the dishes I keep trying to get right at home.
Two everyday meals, one with fermented bamboo shoots and one with petai, reminded me how tender yongchak pods are scraped and eaten in Manipuri cooking. It is old knowledge, and Dr N. Irabanta Singh has written about it.
Shiitake mushrooms, celery and dried shrimps from the refrigerator turned into an improvised spaghetti dinner that my wife and son both loved.
No stories with that tag here.
