Mr. P and I adore mushrooms in all shapes and sizes, from portobellos (expensive in this region) to enoki (goodle needle mushrooms) to Narcissus canned mushrooms and anything in between. It’s the only food that we perennially stock up at home because any mushroom gets eaten as quickly as it pops up in our fridge.
Have you ever wondered why flowers are not really included in the human diet? Do flowers look better than they taste? When did our ancestors realise that some flowers are delicious to eat while some others taste yucky? These questions popped up in my mind when I learned about dork khajon (ดอกขจร), otherwise known as milkweed flower or cowslip creeper flower. I never knew of their existence before but after seeing them displayed in Thai supermarkets and fresh markets, I became curious about this particular type of edible flower. Curious, I googled more about them and found out that cowslip creeper flower is common in Thai and Southeast Asia cooking.
“You should try Xin’s winged bean salad. It’s much nicer than this restaurant’s version,” said Mr. P to ZP, who was passing by Bangkok and having a dinner with us on a Monday evening. Seriously, I don’t think my winged bean salad is that delicious—still lots of room for improvement—but to receive such encouraging remarks, particularly from someone dear, I was touched and even more determined to improve my cooking skills.