Moped or no moped?
{Dear confused reader, that is mo-ped, like motorcycle, like fun on wheels. Wheeeeeeee!}
Filipino cultural assimilation is in full force as we ask ourselves the biggest question yet: are we going to purchase, drive, and care for our very own moped for the next 11 months?
Pro-moped thoughts:
- Everyone else does it.
- The other 5 people drive a scooter or motorcycle or bike taxi.
- I could get to the grocery store and back in less than 3 hours.
- We could drive to the mall. Beep beep.
- I would no longer need to squish myself onto the bench/laps of people on the Jeepney.
- My shoes wouldn’t have “mud” all over them.
- It will be the coolest thing I’ve ever done.
- I wouldn’t have to decide what to say/who to look at/where to hide/what facial expression to use when people shout friendly things at me while I’m walking home. Social stress.
- I wouldn’t have to see dead cats on the road while walking home.
- I wouldn’t have to walk, period.
Anti-moped thoughts:
- Death.
- Injury.
- Fights over who gets to drive it.
- #3 was a lie because I would obviously not drive – the traffic situation here is similar to a blindfolded three ring circus, and the last thing anyone needs is me pretending to know what I’m doing, on a moped, weaving in and out between roosters and Jeepneys and stray dogs. Which goes back to #1.
- Me not driving.
HOW TO MAKE OUR COCONUT CURRY (30 SEC):
Oh, hi coconut curry.
You came together so fast and I was talking so much about mopeds that I almost forgot you existed.
But then I smelled your delicious coconutiness and saw your creamy, spicy sauce that reminded me of a delicious mashup of Indian curry and Thai curry… And then I shared you with the world, because maybe someone else likes 5 ingredient recipes as much as I do.
5 Ingredient Coconut Curry
- Total Time: 15 minutes
- Yield: 3-4 1x
Description
This 5-ingredient coconut curry has broccoli and chickpeas and a creamy coconut curry sauce that comes together super fast.
Ingredients
- 1 can coconut milk
- 2 tablespoons red curry paste
- 2 small heads broccoli (and/or other veggies of choice)
- 1 can chickpeas, rinsed and drained
- 1/2 tablespoon cornstarch dissolved in 2 tablespoons cold water
- optional: minced garlic or onion
Instructions
- Saute broccoli (and onion/garlic if you’re using it) in a tablespoon of oil. After a few minutes, add the coconut milk and let simmer for 5-8 minutes. The broccoli should soften but still be tender-crisp.
- Add the curry paste to the pan and whisk it until it combines with the coconut milk. Add the chickpeas.
- Bring to a slight boil and add the cornstarch. Boil for about a minute, then reduce heat and let cool slightly. Sauce will thicken as the mixture cools.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Dinner
- Cuisine: Asian-Inspired
Keywords: coconut curry, curry recipe, vegan curry, broccoli recipe
Dear wise reader, please tell us to get a moped.