A Tropical Trio of Tofu, Mussels and Papaya Salad
Silken tofu, wok-steamed mussels, and green papaya salad, all woven from a single spiced broth
The thread running through this week's kitchen is Bumbu. That beautifully complex spice paste of Southeast Asia with its earthy roots, golden colour, and mellow hum of heat. It forms the backbone of a broth that journeys through three dishes: first poaching silken tofu, then steaming mussels, and finally…