My daughter thinks assembling her own plate is akin to making her own dinner. She feels in complete control. And she likes that.
I like to watch people mix ingredients to their own taste. The head tends to tilt to one side, sometimes a tongue peeks out of the corner of the mouth in concentration. There are a whole range of thoughts and ideas clicking through the brain, until the creation is “just right”. It is worth the time and effort to prepare all the ingredients for a dinner party to sit back and watch rough and tough men – create for themselves.
After all, a good deal of cooking is really understanding what flavours to mix together. Everyone has a unique sense of what combinations they like best. Through practice and experimentation, we learn and challenge ourselves to enjoy new things. That is the spice of life, I think.
Thai Noodle Salad
- 200g thin rice noodles
- carrots finely sliced or shredded
- pea shoots
- yellow bell pepper, finely sliced
- cucumber sticks
- almonds, or whatever nut you like
- 200g firm tofu, diced
- fresh limes
- sauce of ponzu, sesame oil and fish sauce
- sambal oelek
Pour boiling water over noodles and allow to stand for 5 minutes. Drain and rinse under cold water. Place noodles in individual bowls. Build your own to taste.