Thai chicken karaage is on the menu today. I’m at BlogHer again today and really enjoying meeting other Bloggers and discovering new recipe techniques. One of the sessions was right up my alley yesterday. It was all about cooking without recipes.
And, big secret here, I rarely closely follow recipes exactly (yes, even my own)…I admit it. My name is Kristi and I’m a toss-in cook. Leftover creation Thursday is my favorite day because I can throw in everything with impunity. But, the important part, as I have discovered and was reiterated at the BlogHer Food Sessions, is taking copious notes during these “recipe development” sessions. Otherwise, no one else (and really even me for repeat meals) can enjoy the yummy create-a-recipe.
So, here’s what I’m planning on cooking tonight when I return from BlogHer Food. Check back for what REALLY ends up on my plate late this evening.
Thai Chicken Karaage
1 cup vegan fish sauce (recipe follows)
1 cup white vinegar
1 cup sugar
1 head garlic, cloves separated and minced
4 Thai chiles, coarsely chopped
1 package Gardein “chikn” scallopiniTo cook and serve:
Canola oil, for frying
1 cup cornstarch
1/4 onion, thinly sliced
2 jalapeños, thinly sliced
1 cup chile sauce, such as Mae Ploy brand
12 fresh cilantro leaves, torn
6 fresh mint leaves, torn
6 fresh basil leaves, torn
Vegan Nam Pla (Thai Fish sauce)
1 1/3 cup water
2/3 cup soy sauce
Six 1½ inch pieces kelp
1 sun dried tomato (dry, not oil marinated)
To make the brine, combine all of the ingredients. Set aside 1 cup of the brine for use later. Add the “chikn” to the remaining brine, cover, and refrigerate for 24 hours.
Pretty good, but a lot of work for just an OK meal in my opinion.This post is shared with What’s for Lunch Wednesday and Muffin Tin Monday.