Bit of crash 'n' burn over the past couple days, plus an upset tummy that doesn't care what it eats. Of course, I made a kilo of salmon on Saturday that is absolutely the last thing I'm interested in eating at the moment. Thinking about trying to Sichuan it into something exciting, but salmon is not really a Chinese fish, is it. I'll let you know if it works.
Photo: some more pictures from the Down With Hip-Hop Rally have turned up. BTW, I'm supposed to be dressed as DJ Aaron Funk, also known as Venetian Snares, a dude who always struck me as totally bogus. I've just never understood all the excitement over his little charade. Here he is in "action":
See? Gross. BTW, here's a recipe completely "adapted" from Chez Pim.
crispy catfish and green mango salad.
enough oil for deep frying
1 cup green mango, julienned
½ cup shallots, thinly sliced
½ cup cilantro, chopped
¼ cup green onion, finely sliced
¼ cup of unsalted, roasted peanuts
2-3 tbsp lime juice
4 tbsp fish sauce
1 tsp palm sugar
3 tiny green Thai chiles, finely chopped
Cook the filets on a piece of baking paper in a 200C oven for 25 minutes. Set aside until cool.
Use a fork to fluff the cooked fish, lay the fluffed meat out on a plate to dry.
Heat oil in a large pan until hot, fry the fish fluff in batches until golden brown, being careful not to break up the fish too much in the pan.
In a large bowl, toss all the salad ingredients together, tasting for a good balance of sour and sweet. Toss the crispy catfish into the salad just before serving.
This is an often-NSFW, mostly gluten-free kitchen notebook that also occasionally threatens to turn into something else and fails, thus remaining its same old cryptic and superficial self. These posts begin to fail to explain (start at the bottom).