Mmm, yummoes

[callistra]

i watch Ready Steady Cook most days when I am at home, I find it amusing. Mind you, if I have $20 to turn out a meal for what usually appears to be one, I could afford the salmon and pate foi gras too!! :-)

However the other day they did not have a chef on - they had a food editor, more specifically, the chick from Super Food Ideas. She did a wonderful job - i think they should have her back again! She made stuff which was actually likely to happen, unlike the chefs who tend to do chefy things, great to look at and great to eat, and great to go out for, rather than decent tasty interesting every day food. I just made John the chicken stirfry she did, although I modified it slightly.

Chicken breast sliced for stirfrying.
Kecap Manis (Sweet soy)
Sweet Chili
Normal Soy.

Mix the sauces together until they taste yummy. The marinate the chicken for about 5 - 10 minutes. She cooked it up like that, in small batches, but her stirfrying technique is better than mine, and they had a non-stick wok which looked awesome. In my case, I actually threw in a chopped garlic clove and a spring onion or three first, softened 'em up a little,and then tried to do the stir fry in small batches thing. In my kitchen, I made it too sloppy to stirfry neatly the way hers did, so tough, I just dumped it all in when doing the second batch. Kept it cooking quickly, but it would have stewed slightly anyway. :-) And that's it. Served with jasmine rice and lightly stirfried oyster sauce vegies. Absolutely divine. Despite the amount of sweet chili I used, it was not hot at all. I guess that will depend on your chili sauce!!

:-)

Comments

Sounds good. :)

[moreil.livejournal.com]

I've often wondered what's so bad about stewing slightly? (I always dump it in in one big lot. Bugger this lots of small batches thing for a lark).

Have you tried any of the Nasi Goreng type dishes? It's a good use-up-leftovers dish.

Re: Sounds good. :)

[callistra.livejournal.com]

We recently learned how to make fried rice in our Thai cooking course, so we're still mastering the art of that sort of dish.

We usually prepare enough rice so that we have plain with the first meal, John has reheated rice and left overs for lunch, and we use the remaining rice for dinner the second night. I have tins of bamboo shoots, pineapple and water chestnuts, plus in the freezer lap cheong, char sui, peas and chicken, and we're in a food co-op so there's no shortage of vegies right now either. I can left overs better than the original!!

I love food, it's so much fun!!

In the case of chicken breast - I always find chicken breast to be dry. If it's seared or stirfried quickly, it tends to keep the moisture locked in. Tonight's was good, just very saucy, and the example n tv had a lot less sauce. I also come from a home tradition of boiling everything until cooked, so I am unlearning these things as I go. Since I learned to stirfry properly (well, better than previously) I have never had a problem with dry chicken breasts. I'm ot game enough to cook them in any other way though!

[nightmancyr.livejournal.com]

*raises hand*

What's foi gras? I've always wondered.

[callistra.livejournal.com]

pate foi gras is where they put a goose (or apparently a duck) in a box with it's head sticking out, and shove a funnel in it's mouth so it can't stop swallowing, and then grossly over feed the poor thing until it's hugely overweight and it's liver is unable to deal with the obesity. The liver gets enlarged and fatty and makes the best pate in the entire world. Apparently. Seems like a right nasty way to get it though.

http://www.ad-international.org/farm_animals/pate/192365.htm

[meljane.livejournal.com]

I've been getting hooked on Ready steady cook myself .

I've trying to ween myself off it slowly though .

[callistra.livejournal.com]

Chesh comes home for lunch, so it is usually on TV, and he whinges and I have to gently explain that Ready Steady Cook is a *highlight* of daytime TV.
:-)