SAME SAME, BUT DIFFERENT

Part 2

Cause there’s always more….

In case you missed Monday’s chat (PART 1), Same Same, But Different possesses the tools to fight the battle against sameness, against “this again”. It’s time to try some newness! So here ya go!

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Ong Choy

I just spent way too long looking for photos of water spinach in my own albums, so I stole these from the internet

If you’re still grabbing spinach every week, I’d like to respectfully interrupt.

Ong choy, also known as water spinach, is one of those vegetables that somehow keeps flying under the radar. Which is a shame, because it deserves a lot more attention.

The hollow stems stay crisp. The leaves turn silky. Throw the whole thing into a screaming-hot pan with plenty of garlic, a splash of soy sauce, and a little chili, and dinner is finished long before the rice is. Saute it briefly, starting with the stems first, and take it out when it’s just halfway wilted.

Or skip the fireworks altogether. A quick blanch in saltwater with a drizzle of sesame oil and a pinch of salt is every bit as satisfying.

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Potatoes

This turned out way cooler than expected!

This is your annual reminder that potatoes have personalities.

If your only experience is potatoes that have spent months in cold storage, you’ve never really met one at its best.

A “new potato” isn’t a variety; it’s simply a potato harvested before the skin