“Anything you would like me to cook or make? Anything you’re craving?” That was my offer even though I knew there’s practically nothing they can’t get at T&T Supermarket in the city where they will be returning to.
Kitreena wanted Nasi Lemak at first, but changed her mind to Lontong. She changed her mind again to Nasi Lemak, but was okay with the vegan one at Hungry Tapir since we were going there the night before their flight. Lontong is easy enough for her to make 8,169 miles away nanti, katanya. While Edrick wanted his favorite Green Curry Pasta and he specifically craved for farfalle. The Dancing Chef Green Curry paste I usually used was a no-go. It had dried shrimp in it. So I grabbed Adabi Kurma powder at Hartamas when we made a quick run for some last minute stuff there.
Monday pagi-pagi lagi I was making pasta – unheard of at our Mesra home. Pasta has always been for dinner. Oh well!
VEGAN FARFALLE KURMA
4 cups of Barilla farfalle (boiled)
2 blocks of hard tofu (mashed)
1 packet of Adabi Kurma powder
1 cup of coconut cream
1 cup of pasta-boiled water
1 cup of grated kyuri
1 holland onion thinly sliced
½ cup of shallots thinly sliced
½ cup of fresh/frozen cilantro
cooking oil
salt and pepper
1. Sautee sliced shallots and holland onion in oil til golden brown.
2. Mix in mashed tofu, kurma powder, coconut cream, pasta water.
3. Simmer til boiling, pour in pasta, kyuri and cilantro.
4. Mix well, add salt and pepper to taste.
5. Serve with love.
Menitik airmata Edrick dapat makan Green Curry Pasta yang saya sempat buat, realizing that he might not get anything like it di negara omputeh. “Alahai sayang, nanti buatlah sendiri. Bukan susah sangat.” Ya, katanya. Tapi takkan lah dapat sama macam Mommy’s cooking. Of course lah. I am simply irreplaceable!
Questa è Enida 
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