what i wrote in my recipe journal after deciding that the only way to make up my mind about this week's dish was to write it down:
its now tuesday, & the dish should already be posted. sitting here typing, the concept capsule that is this week's dish idea is racing thru the catalogue of flavours in my mind, taking shape. what started out as monday's chicken salad has kept changing, the typing will at least nail it down & hold it for long enough to give it form & keep it there. maybe it's sharing a coffee this morning with fast eddie tan, my itinerant malaysian super sous, then yum char at grand harbour for lunch, but asian flavours are what appeals right here right now.
reflection? no time for that; getting writing is the thing.
so then: honey&ginger, there will be lime, sesame, mirin in the sauce...coriander, garlic is there...spring onions too, bean sprouts yea baby
the chicken, marinated - leave out the soy, dont want that kind of domination here. want orange & shades of green, sweet & warm, spiced with ginger, sweetened with honey - manuka for depth or milder? courgettes? broccoli? carrot? bokchoy?? - veg cut for colour/texture/flavour.
& noodles. hokkien i think is best, fresh, from dominion rd.
which roughly translates to this week's 20sep2011 fridaynightdinnerbox dish as a chicken noodle salad, with a little chili zing softened by ginger & honey, which can be eaten cold or reheated.
so get in touch, let me know how many you'd like
& i'll see you friday
mob: 021 2414 020
email: pabloskitchen@yahoo.com (subject: fridaynightdinnerbox)
its now tuesday, & the dish should already be posted. sitting here typing, the concept capsule that is this week's dish idea is racing thru the catalogue of flavours in my mind, taking shape. what started out as monday's chicken salad has kept changing, the typing will at least nail it down & hold it for long enough to give it form & keep it there. maybe it's sharing a coffee this morning with fast eddie tan, my itinerant malaysian super sous, then yum char at grand harbour for lunch, but asian flavours are what appeals right here right now.
reflection? no time for that; getting writing is the thing.
so then: honey&ginger, there will be lime, sesame, mirin in the sauce...coriander, garlic is there...spring onions too, bean sprouts yea baby
the chicken, marinated - leave out the soy, dont want that kind of domination here. want orange & shades of green, sweet & warm, spiced with ginger, sweetened with honey - manuka for depth or milder? courgettes? broccoli? carrot? bokchoy?? - veg cut for colour/texture/flavour.
& noodles. hokkien i think is best, fresh, from dominion rd.
which roughly translates to this week's 20sep2011 fridaynightdinnerbox dish as a chicken noodle salad, with a little chili zing softened by ginger & honey, which can be eaten cold or reheated.
so get in touch, let me know how many you'd like
& i'll see you friday
mob: 021 2414 020
email: pabloskitchen@yahoo.com (subject: fridaynightdinnerbox)
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