Much has happened since the last time I wrote here. We traveled back to Holland which was really cold and rainy (although we were lucky the last couple of days), but so nice as well. I found out my dear friend is expecting a baby, which made me cry for days. Happy tears though, but also sad tears in a way because I can't witness her baby adventures from up close.
I always new this time would come, when we made the decision to lead this nomadic lifestyle, that there was a chance we might be missing out on 'big' moments back home. But then again, this kind of life is quite addicting… And in the end my friends baby is another good excuse to travel back to Holland more often.
When we came home in Taipei I always have to get used to many things again like the climate but most of all the food.
I was actually missing Dutch food (wait what?!) that i've been eating for days back in Holland. I'm talking about cheeses, (loads of different kinds of) fresh bread, 'Chocomelk' but also chips. Yeah, not very culinary of me, but I love a nice bag of salty, spicy chips. Unfortunately for me i'm not that fond of the chips they have here in Taipei so I decided to make some of my own using local ingredients like: lotus root, beets and sweet potato and matched it with a silky and creamy dipping sauce. Looking at the original sauce recipe; I changed the dill into thyme, because I couldn't find any dill. But it doesn't matter because the sauce is still a perfect match with homemade chips. Enjoy!
Homemade lotus root, beets and sweet potato chips
serves 2/3 persons
Using a mandoline or other mechanical slicer, slice the ingredients into very thin rounds. Soak the lotus root and the sweet potato in a large bowl of warm water with a pinch of salt to prevent discoloration and to remove excess starch.
In a large heavy pot, heat enough vegetable oil to come halfway up the sides of the pan to 350 degrees F/ 180°C.
Drain the sweet potato and lotus completely and pat dry with paper towels (including the beet). Add in batches to the hot oil, being careful not to overcrowd, and cook, stirring occasionally, until golden brown, about 2 minutes.
Remove with a slotted spoon or spider and drain on paper towels. Season lightly with salt, pepper, lemon zest and chili powder. The chips will crisp as they cool; serve at room temperature.
1 large lotus root
1 large beet
1 large sweet potato
a large bowl with warm water
a pinch of salt
Yogurt-thyme dipping sauce
recipe adapted from Bon Appétit
Place lemon juice in a small bowl. Whisk in yogurt and thyme; season with salt and pepper.
2 tbsp fresh lemon juice
1/2 cup low-fat Greek yogurt
1 teaspoon chopped fresh thyme
salt and pepper to taste