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It is shiny all over! No place to safely touch even...
Shivers down my spine.
Coconut chicken? Actuclly, there are2 alternatives to the curry. Dry or soupy. If you don't put in the milk, you'll end up with a Thai stir fry. Add the milk and it is curry.
2 tbsp Oil + 1 tbsp curry paste in 1/4 cup water + chicken chunks = yummy smelling kitchen.
Then add the rest of the veg & coconut milk & 1 can of water, then cook until the coconut oil seperates from the cream.
Add salt to taste. The longer you cook it, the better it taste. If you plan to cook it for a long time, don't use greev vegetables. Just use Yukon Golds. You can use wings and Yukon golds. Skin & all. Cook it long enough & the meat will fall off the bones and the potatoes will thicken the broth and the corners of the potatoes will break off. Tummy yummy.
Veitnamnese spring rolls.
Need lettuce, meat, rice noodles, hoisen sauce and some aromatics...(cilantro, basil or garlic chives)
In a tray of hot water, (set to low) dip the rice sheet and quickly take it up & onto your plate. The sheet should soften up and become stretchy.
Water has to be so hot you can't stick your fingers in over 1 second, but not simmering yet. Like hot tub water.
So with the wet & now soft piece of rice paper, you can build the roll. start with some meat, then top with half a romaine leaf crush the stem if you want the stem, otherwise, cut it out.
then with cilantro or basil then with some rice noodles. (aka rice sticks) Put all this in the middle, lengthwise, size if a snicker's bar.
Make sure it is not so big you can't wrap it...fold & make sure it is tight or you'll be licking your plate.
For the sauce, you can use 1/3 hoisen sauce and 2/3 water. If you like, you can put some hot sauce. Dog sauce is optional. I usually leave that out.
so now you can dip the roll int the sauce (in a cup) and chomp away. good idea to eat near the chickens. just incase the roll falls apart. After a few, the rolls will be perfect.
So no cooking after the rolls are built?
How to keep them warm or do you eat them cold ?
I like hot mustard (Chinese) sauce, a little, and have GF soy sauce.
I guess I better use cooked prawns, huh ?
The clear vietnamnese rolls are eaten "raw" AKA salad roll.
All the meat is pre cooked and the rice noodles too.
If you think you can handle peanut butter, you can use PB with water and soy sauce & tad bit of sugar to make a dipping a sauce.
You have to eat as you make as it doesn't keep well.
