so mangos are in season right now, prices are still slightly inflated. Got myself a box of pretty sweet mangoes for $16 for 12. They were very ripe and sweet if not slightly bruised. Bowen mangoes seem to be the thing up here, feel firm smells sweet $3 for 2 (exxy).
so mango chicken as inspired by:
http://www.abc.net.au/nsw/stories/s703970.htm
http://thaifood.about.com/od/thairecipes/r/mangochicken.htm
They take a somewhat thai approach, unfortunately i dont have fish sauce or lime juice so I took it another way. The second recipe looks very interesting though.
Mango Sauce
3 cloves of garlic
1/2 knob of ginger
2 chillis (one sliced one crushed)
1 teaspoon dark soy sauce
1.5 teaspoons kecap mecap
1 teaspoon red wine vinegar
2 teaspoons sake
1.5 diced mango (Save 1/2 mango for step 5)
some shallots or leeks
1. Process
2. Place on heat and simmer with leeks or shallots
3. Remember to taste and adjust (lime or pineapple juice, fish sauce are good additions that i didnt have around)
4. Take off heat and wait till almost serving time.
5. Add chunked mango, continue to simmer for 2 minutes
Fried Chicken:
2 chicken Maryland
Small amount of flour/corn starch
1. Heat work with 0.5cm of oil (or more)
2. Classic chinese preparation. Use chicken maryland or chicken thigh and chop chunkly, bones and skins are good.
3. Douse with sake.
4. Salt and pepper generously
5. Toss with flour
6. Fry a few at a time, to make sure oil stays hot
7. Once they are done put to side to cool
8. when rice is ready, heat oil and refry all pieces together
9. Throw into mango sauce and toss. Serve with rice
done
(was a little 2 sweet, use less mangoes next time)
No comments:
Post a Comment