Thịt kho nước dừa & canh nấm – Coconut pork belly stew & mushroom soup

If this is what it’s like to be old…GIVE ME THE YOUTH POTION PLEASE! My body is sore all over from gardening & farming. Always good on days like this to come back to a pot full of meat, specifically PORK BELLY!

My thinking is that, since we won’t be able to eat a lot of pork belly when we’re older (all the artery blocking and such), better to eat it now than later, right?

Ingredients

1 strip of pork belly (about 1 pound), cut into small 1/2 inch pieces (or bigger if you prefer, it’ll just cook longer)

Fish curry

It was interesting and sometimes fun to have an Indian landlord. She has a pantry full of Indian spices and ingredients. I once asked her naively, do you have curry powder? She suppressed a sigh (or so I guessed, because she looked at me like I was an idiot), and said there’s no specific “curry powder” in Indian cooking. She usually makes curry using a host of spices, and therefore there are many many ways to make Indian curry. Eek.

Anyway, I didn’t have curry powder either, and was craving “real” curry, as in, strong and spicy curry different than the Japanese curry cubes that I have. So I made this thing from scratch – I based the recipe off some Thai curry recipes, but didn’t have a lot of the required ingredients so had to wing it a bit. I thought it came out very curry-esque, despite the lack of proper ingredients. Since I didn’t have a lot of chillies or paprika or chilli paste, I added the tomato for color (red) and also flavor.

Fish (with) made-from-scratch curry (sauce)

(You can of course add broth/water to make a soupy curry).

makes 10 oz of thick curry sauce

cooking time: 15 mins

Ingredients