First week: cooking

A brief overview of my culinary excursions this week (since I didn't so much "excursing" outside of the condo) --

Monday: Mung bean soup
A simple dish that was one of my favourites from Taiwan last year. It's a meal and a dessert! I added some coconut milk for flavour which turned out pretty good. Definitely feels like it's missing something though and if I ever learn how to conjure up those bubble tea tapioca pearls, those are going in next time.

Tuesday: Thai green curry chicken with coconut jasmine rice
Sounds exotic, but not too difficult if you're cooking from a curry paste. Cop out, I know but I gotta start with the training wheels on this one. Stir fried the chicken, onions and peppers with soy sauce, fish sauce, ginger, garlic, olive oil and sesame oil first. Added the paste and coconut milk later. Sort of wish I had a bit more coconut milk because that paste was REALLY spicy. Very tasty, but room for improvement.

Wednesday: arugula and spinach chicken salad
Nothing special here although I did try a honey/garlic concoction to flavor the chicken. I was especially excited since the honey came fresh from a classmate's parents who are beekeepers! Topped with feta, balsamic vinegar and olive oil. Next time I'll take James's advice and try to mix in goat cheese to add something special to that vinaigrette.