You may or may not know that it was World Food Day last week – a day for feasting that we have readily gobbled up every year for the past 6 years! Every year, we celebrate World Food Day because we love a good excuse to:
It’s no secret within our office that we love our food. Hell, with the huuuge Homeslice pizzas we order in for lunch every month and pastries every single friday, we seldom go hungry, that’s for sure! So, on 16th October last week, plenty of atoms were very forthcoming in creating some pretty excellent homemade goods to share with everyone.
We were super impressed by everyone’s efforts and the rich tapestry of foods that were on offer for a super fulfilling lunch – and now we’re sharing some of the recipes with you for you to try too!
Kamala says: “Thai salad is my favourite, and it always cheers me up when I’m feeling down. It has complex flavour; sweet, sour, bitter, salty and umami just like flavour of life!”
For the sauce:
If you can find mortar and pestle, it would help salad to have a better texture. You also can use the mixer as the alternative for step 1 & 2 and put dry shrimp and chilli before adding tomato.
1. Crunch roasted peanuts and leave it in a separate bowl.
2. Crunch garlic, dry shrimp, palm sugar, fish sauce, Lemon, chilli together by following order, adjust the flavour as you like it to be.
For the salad:
3. Add the tomato and carrot, and any additional vegetables you like!
4. Finally, sprinkle roasted peanuts on top.
Laura says: “ I chose to make stroopwafels because my dad’s dutch and they really remind me of going to the Netherlands when I was younger!”
For the stroopwafels:
For the filling:
Zara’s tips (outside of making this in an Instant Pot / Pressure Cooker):
· You can substitute the 4 different lentils with any lentils you may have on hand. It could be just 1 cup of moong daal or 1/2 cup of moong daal and 1/2 cup of chana daal. Just make sure you take 1 cup in total.
· You can use any combination of vegetables. Just make sure to add about 4 cups. Frozen mixed vegetables also work well in this recipe.
· To make this khichdi with brown rice, simply increase the pressure cook time to 20 minutes.
· To make this recipe vegan, substitute ghee with cooking oil.
· The water ratio in this recipe is 3 times the rice and lentils together which makes a soft, porridge like consistency for the final dish. To make dry-ish khichdi reduce the water from 6 cups to 4 cups.