Kira's Kaptivating
Pallet
Initially, I wanted to make dragon beard candy which reminds me of my childhood since it is a traditional dessert and it just reminds me of happiness. That being said, I ran into some issues with getting my dad to help me buy specific tools and ingredients so we decided to change my dish into a savoury one.
The strands are sweet but the most noticeable texture it has is its melting point which is when it contacts your saliva. Since there are many strands it would take a while to dissolve but usually there are crushed peanuts inside it.
This would have required pulling the dragon beard candy into 20 hoops which is around 1,048,576 strands
Can you spot the difference?
The dish that I chose instead was this Thai Curry dish that my mom knew how to make. It combined many of the vegetables that my mother and I love with our obsession with spice. It doesn’t have that much meat compared to the vegetables and rice we eat and this is the balance I grew up with. To make this bring out the curry’s flavour, we added coconut milk and then realized we needed brown sugar which compliments the spiciness well.
Before adding coconut milk, you add some water to make sure the curry paste doesn't burn on the pan.
You also add the chicken broth in so adjust the flavour accordingly. If you add too much water by accident there is still chicken broth powder you could add to make it saltier.
My mom decided that we should add bamboo shoots into this which I don't recall trying with this dish. ( for reference it is the can in between the coconut milk and chicken broth)
After adding the coconut milk, the red curry paste becomes a more vibrant neon colour which contrasts well with the zucchini.
This relates to my food philosophy because the ingredients that I used all compliment one another with its natural flavours, differing textures and they’re all locally found. A small trip to our local superstore shows us the variety of choices since smaller grocery stores are less likely to be opened as of lately.
