After a 5 long years at my current company, I’ve decided to accept a position at a new ad agency. I’m excited to try my hand at something new, and I took last week off as a bit of a post-work staycation.
Since I had some more time in my hands, I decided to revisit my resolution to eat more Southeastern Asia-inspired foods. Seeing as most take out places are far from super diet friendly, it had seemed like ages since we’d gotten some of our old favorites.
Finding this recipe seemed like it could be pretty easy weeknight fare, considering the use of canned tuna. While it is slightly more labor-intensive than originally planned, it wasn’t so bad that I couldn’t see whipping these up after work.
Finally, as a caveat: I normally don’t fry things at home. After setting my kitchen cabinets ablaze whilst making home fries in high school, I’m a little gun-shy when it comes to oil frying. Still, I decided it was time to face my fears; this recipe was just meant to be pan fried.
One cuisine type that I’m really looking forward to trying more frequently in 2013 is Asian-inspired food. It’s often pretty healthy for you, and radically diverse depending on which regions you are looking to pull ideas from, but I’ve always found it a bit intimidating. Furthermore, I learned to cook and get a feel for flavors with my grandmother. We didn’t cook or really eat a whole lot of non-American or German foods, and it is always difficult to cook things when you don’t necessarily have a full understanding of the taste you are trying to replicate. Especially when you realize that General Tso’s Chicken takeout doesn’t exactly qualify as “authentic Chinese dining.”
It hasn’t been until the past few years that I’ve ventured out to try and eat more adventurously with foods from that particular portion of the world. I now want to try and re-create some of these flavors at home. There has been some trial and error, as with all things (my Pho recipe is a work in progress). I felt really fortunate to have stumbled upon this gem after buying smoked duck for another dish when inspiration struck.