I would not be giving an exact measurements of recipe as I used 2 large onions and double the amount of tomatoes. I used a whole bulb of garlic and the ginger was same size as a bulb of garlic and no, I did not weight it! Recipe like this don’t need a hard and fast rules. It’s not baking a cake. Just cook, taste and taste and season to your liking.

Sometimes we just have to use what is on hand. For example, I would have preferred to use green chillies for the contrasting colours but I only had red. (I forgot I have green chillies still growing in my little kitchen garden! Alamak!

I have also added some king prawns because my daughter loves prawns but the hubby called them scavenger of the sea. The recipe is a guide to making a basic masala onion base.

I have saved half for another day because I have aubergines incoming from my garden soon. It is a good TIP to remember when you make paste from scratch, always make a tad more to keep.

Have fun and enjoy cooking.

I have been hankering for something Asam quite awhile now. I know today is going to be HOT and it might end up being the hottest day of the year 2024 in UK but I have bought these skate wings on Saturday and they must be eaten by today. I do not want to freeze them. The chap selling did tell me I could freeze them but I prefer them inside my tummy.

So it’s kinda a, if needs must cook/eat time. I woke up early to water my plants and then started in the kitchen. I wanted to finish cooking before the midday sun. Today I have decided to part with half of my precious frozen torch ginger. No point in saving it for a rainy day. Just eat. kekekekeke

I did not have any fresh tomatoes as the ones left in my little kitchen garden are still green So for the different level of sourness, I decided it’s time to rinse out that bottle of tomato sauce that I have been saving too. I am happy to report that it works!

During the summer in UK when the weather is like now I am usually blessed with an abundance of laksa leaves or Vietnamese mint. I know people freezes them and I do too but when there is a plenty I like to use them fresh. Today I cooked with my own laksa leaves and chillies. Them chillies has a bit of a kick.

I repeat again, my recipe is a guide so please make it your own. I made extras kuah today because hubby said he wants some tomorrow. So tomorrow I will add in a tin of sardines and maybe more red onions and he would be a very happy man. Weird kwai loh that he is!

The benefits of consuming moringa leaves are easily researchable all over the internet so I would not even attempt to ‘educate’ anyone. Here is a link that you can read at your leisure if you like – https://pharmeasy.in/blog/16-health-benefits-of-moringa-leaves/

I am extremely happy now that I know where to buy them fresh in UK and the shop is not too far away from my home. I am even more happier with the fact that my very British husband says he loves them. He actually showed me his cleaned plate earlier, hmm….. like a dog has licked it!

My mind is now racing with different methods of cooking, recipes on using it and so on since the hubby don’t mind eating it. Moringa has a bit of an acquired taste. To me it tasted a lot like New Zealand’s spinach. The normal European spinach don’t have much of a strong taste. (my opinion) Then you have the Asian spinach which is stronger in taste. Next to me is this moringa leaves and followed by New Zealand spinach that I don’t quite fancy. I grew them for a few summers and we eat till scared. A bit on the rough side, not smooth like European spinach.

As with all my dishes I would say, make it your own. You could add more chillies, pinch of sugar etc but I am very careful with carbohydrates/sugar and hidden sugars because I am a diabetic and have been for 25 years and I truly believe that it is due to self control that I am not yet on insulin. However I do not believe in eating ‘diabetic’ food. I eat EVERYTHING I like in moderation. I want to leave this world not only having lived my life but ENJOYED it.