Call it fusion and start a new trend.
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Baking is cooking, right? My cupcakes for Easter dinner last night. Lavender cake, cream cheese buttercream. Sugar. Rush.
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Tonight’s dinner was Satay Chicken and a few refreshing glasses of Pimm’s Cup:
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The marinade is an already prepared sauce by the brand My Asian Gourmet but any Asian/Thai/Indonesian/Malaysian satay would work.What marinade did you use for the Chicken?
Looks like Jasmine Rice?
Arugula ........hmmm, w/lemon and olive oil?
The marinade is an already prepared sauce by the brand My Asian Gourmet but any Asian/Thai/Indonesian/Malaysian satay would work.
The rice is your typical Thai jasmine rice cooked with cup of Aroy-d coconut milk (substitute one cup of water for coconut milk).
Salad dressing is your basic all-around Middle Eastern/Lebanese fattoush dressing: lemon juice, olive oil, fresh ground pepper, pomegranate molasses, and sumac.
Yes I know there's a lot of different flavours going on here lol.
The marinade is an already prepared sauce by the brand My Asian Gourmet but any Asian/Thai/Indonesian/Malaysian satay would work.
The rice is your typical Thai jasmine rice cooked with cup of Aroy-d coconut milk (substitute one cup of water for coconut milk).
Salad dressing is your basic all-around Middle Eastern/Lebanese fattoush dressing: lemon juice, olive oil, fresh ground pepper, pomegranate molasses, and sumac.
Yes I know there's a lot of different flavours going on here lol.
The marinade came with a peanut sauce but I didn’t take a picture of it.The only thing missing is the peanut sauce and some raw cucumbers and onions.
AoD
The marinade came with a peanut sauce but I didn’t take a picture of it.
Though I will say, depending on the style of satay I some times prefer not having the peanut sauce.
I will use this recipe when I cheat with my DIY satay marinade which is:Easy to cheat in any case - just use crunchy peanut butter if you have it + sambal (or sriracha) + lime juice + soy + sugar to taste (water to thin out to the right consistency). Not exactly authentic but it will do.
AoD
Made Taiwanese popcorn chicken tonight:
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Marinate cut up 1” chicken chunks with finely ground garlic, light soy sauce, Shaoxing wine (or Sherry), sugar, Five Spice Powder, ground white pepper and salt. Marinate for 2h or over night.
Coat with sweet potato starch and fry until gold. Remove and let it cool down to touch, then refry again for extra crispiness.
Serve with white rice.
Optional: fry up some Thai basil leaves or spinach leaves and combine with the fried chicken.
Looks great, not diet-food mind you! LOL, but good food rarely is!