Thursday, 22 October 2009

In which we make a new discovery

Check out this Ume Plum Seasoning from Clearspring - you can find it in the supermarket, often in the specialist section. It's a vinegar seasoning from umeboshi plums, those fabulous salty-sour pickled Japanese plums, which are addictive as a nibble.

Last night I wok-fried (wokked?) diced aubergines and courgettes with a little sesame oil. Then I added ginger, garlic and chilli to the wok and some squid rings, cooked until opaque and tender. I then deglazed the pan with Chinese cooking wine (I know Japanese... Chinese are not the same thing but I wanted the sweetness of the wine) and a few dashes of the Ume seasoning and knapped the lot over the squid and veggies. This works because the salty-sourness of the Ume plum seasoning is tempered by the sweetness of the wine and then given fire with ginger and chillies. I even ended up adding more seasoning fresh on top. Pak choi steamed with garlic and oyster sauce on the side for a tres healthy dinner.

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