In this wet, rainy season, it’s good to stock up on staples and nonperishable goods in the kitchen.
Rice, flour, potatoes, canned goods and cooking oil, seasonings like salt and pepper, condiments like ketchup, sugar, vinegar and soy sauce, as well as onions, ginger and garlic can be kept for several weeks in the pantry (except for the potatoes, which may last only a few weeks before they turn green).
Just make sure everything is properly stored. Keep garlic, for instance, in a mesh bag so it’s well-ventilated but safe from predators like cockroaches. Rice and flour should be put in airtight containers to keep insects out. Onions should likewise be stored in wire baskets or wire racks.
A meal in itself
With these staples in your pantry, you can concoct quick dishes when the rains prevent you from going to the market.
One rainy day, I tried to see what I can toss together using just the items in the fridge and pantry. And ta-dah! I found I had just the right ingredients for a potato salad.
To make the salad different, I used Japanese mayonnaise, which I just happened to have, too.
If you like the potato salad served in Japanese restaurants, you’ll enjoy this homemade version. And because it’s filling, it can be a meal in itself, especially when served with toasted bread.
Moreover, this delightful dish is good not just for rainy days but also for sunny ones. It can even be your contribution to your next potluck party.
Potato Apple Salad
6 medium potatoes (about 1 kg)
Water, for boiling potatoes
½ c canned crushed pineapples
¼ c pickle relish
3 apples, preferably Red Delicious
1 c Japanese mayonnaise
¼ c finely diced spring onions
Salt and pepper, to taste
Sugar, to taste
Peel the potatoes and boil them in enough water to cover until tender. Drain the potatoes and let cool. Meanwhile, strain the crushed pineapples in a sieve. Put the pickle relish in a strainer and press them with the back of a spoon to let out the excess liquid. Discard the liquid.
Peel the apples, then dice them into one-inch or half-inch pieces (according to your preference). Immediately put the apples in a bowl, then toss them with the mayonnaise.
When the potatoes have cooled, dice them into one-inch or half-inch pieces (similar in size to the apples). Add the potatoes to the bowl with the apples and the mayonnaise.
Toss in the drained pineapples, pickle relish and spring onions. Season to taste with salt, pepper and sugar then mix gently.
Transfer to a serving bowl and cover well. Chill in the refrigerator for about two hours before serving. Makes four to six servings.
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Cook’s tips
Once you’ve diced the apples, toss them with the mayonnaise immediately so they don’t oxidize and turn brown.
If desired, garnish the top of the salad with additional diced spring onions before serving.
Japanese mayonnaise is available in Japanese and Korean groceries and in the condiments section of big supermarkets.
