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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!!
:-)
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!!
:-)
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Sounds good. :)
Date: 2005-05-04 12:15 pm (UTC)From: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. :)
From:no subject
Date: 2005-05-05 12:30 am (UTC)From:What's foi gras? I've always wondered.
(no subject)
From:no subject
Date: 2005-05-06 02:22 pm (UTC)From:I've trying to ween myself off it slowly though .
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From: