Further experimentation: pork & tofu

I used the slow cooker for the second time last Thursday, to make a chicken curry. I've made curry a few times before, with various vegetables and varying degrees of success. The new thing this time was to use an entire can of chicken broth plus a can of coconut milk. I was going for the rich creamy taste of my uncle's curry, and I thought that came from the coconut milk he uses, but somehow I couldn't taste it in mine, so next time I might as well leave that out. Otherwise, it was very good; the chicken was very tender from simmering all day. I wanted it non-spicy and didn't use any pepper, but I did use a lot of minced ginger, more than I ever remember using for anything, and that gave it a pleasant zing.

Last night I attempted a new dish: I tried to make mapo tofu. We'd been kind of wanting to make this ever since seeing the "Cooking Master Boy" episode about it a few years back, and then on our recent trip to visit my relatives, we ordered a similar dish at a Chinese restaurant and were very pleased with it.

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Conclusions:
Hardly spicy at all: I was far too cautious with both kinds of pepper. Could stand to be saltier, too: next time, more black bean sauce, and maybe a little more soy sauce. Nevertheless, very tasty! aristeros even said he didn't mind eating the tofu, because it "didn't have that tofu flavor." Definitely something to try again soon.