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Whoa! Mustard oil! And coconut cream powder! Two “must tries” (separately, not combined🙃)

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I don't know, perhaps not in the same dish but delicious on the same plate...!

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Visits to Asian grocery stores are always fascinating and you never know what you’re going to come home with. I too received Hoppers: the Cookbook for Christmas and I’m really looking forward to trying some more recipes. I’ve made the pineapple curry so far (pineapples are currently abundant and cheap in Australia) and it was delicious. I use mustard oil for making mostarda di frutta - it’s peak fruit season here so a batch is on my list.

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I've got that pineapple curry bookmarked - and the cucumber one that I think is next to it - but I'm saving those for when I'm cooking for just me as I think they might prove to be controversial dinner choices in this house until I've at least tried them out... I think the only recipe where I regularly manage to get pineapple accepted in a savoury dinner is when I make sweet and sour chicken!

Does the mustard oil for your mostarda (very jealous, I've not had a good one in ages!) come with the same health warnings as it does here and in the US?

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It does have the same warning here as well. Although after having read the Nic Sharma article he mentions an Australian mustard oil the has approval for consumption which I haven’t heard of before so I might see if I can track some down.

The pineapple curry recipe might just be the one to convert your family into savoury pineapple eaters - it’s exceptionally good!

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I'm excited now! And good luck seeking it out!

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Such a fun read! I love Asian grocery stores. I’ll have to pick up some sweet potato vermicelli the next time I have a chance to go...

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If the recipe I plan on using it for is good I'll be sure to share!

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