Now, that's something I haven't heard in a long time.
Yeah, we have two choices of supermarkets in Australian smallish towns' standard shopping centres - Coles or Woolworths. Alternative supermarket chains aren't normally available.
Did you live in Australia?
---
leftovers tonight. I made a slower cooker pork and vegetables curry + mexican rice several days ago.
It is sort of a modified curry dish because my husband doesn't like hot curries.
These details are provided for sake of parents especially who are sick of usual dinners but want to make their children try different flavours. I have used asian noodles in past too. This recipe was modified from usual stir fry method because I love my slow cooker.
I use approx 1 tablespoon sesame oil and 1 chopped onion to slow cooker pot. I let the onion get hot and softened (approx half an hour).
Then I add 500 g chopped pork (uncooked for slow cooker), half can coconut cream, mild curry paste (to taste), ginger paste, a moroccan spice paste, chicken stock cube, and curry tree leaves to pot and let it cook on slow setting for 4-5 hours.
Then I add half a bag of frozen mixed Chinese vegetables to slow cooker pot and let the mixture cook for another 2 hours.
If too runny, I add a bit of cornflour mixed with cold water to pot, keep stirring until all mixed and thickened, and leave lid off pot until excess liquid has evaporated.
mexican rice is 1 and 1/2 cups boiled jasmine rice, chopped fried onion and garlic, curry powder, soy sauce and beaten egg all fried together at last stage. I have added shallots and frozen peas sometimes when cooking onion sometimes in past.
My recipe makes 4-5 serves (very large 4, 5 average). So I had 3 left overs in total.
At end I added chilli paste to my own curry serving because I thought it was a bit bland.