Culinary post mortem #1
This is the first of what will hopefully be a tradition of posts about cooking, both good and bad. Today’s installment: Thai noodles with Chinese chives…sorta.
First of all, I had to make some substitutions:
I don’t know where you buy Chinese chives, but I’m pretty sure such a place isn’t called HyVee. So I used regular American sweatshop chives. The recipe also called for Quorn, which I discovered is a “vegetarian mycoprotein similar to mushrooms” (thank you google). I used chicken instead. The recipe also called for Tofu. I have nothing against Tofu. Rather, it has something against me. I am allergic to it, so I left it out. I’ll let the pictures explain most of the rest of the preparation.
cutting board, clockwise from upper left:
White onion, sliced into thin wedges, chives chopped about 1″ long, two red chiles, 3 cloves chopped garlic, a bunch of bean sprouts.
bottles, left to right: light soy sauce, dark soy sauce, unsalted peanuts, peanut oil.
bowl: 8oz cubed chicken breast in peanut oil, soy sauce, and minced ginger.
about 3 oz ground peanuts (clean coffee grinder == poor man’s food processor), rice noodles, soaked for 20 minutes and drained. I should have used thicker noodles.
chicken pieces stir-frying in peanut oil and garlic.
Finished product
