Not a new recipe today as such, but more of a tweaking of two earlier efforts.
Sunny days in February are often not what they seem.
From the comfort of your living room, all may appear splendid outside, with the sun sitting majestically in a clear, perfect, cloudless, azure sky, but the truth is that in the world beyond the double glazing, it’s still freezing.
As regular readers might already know, Clan Paleovirtus has a habit of celebrating birthdays and other special occasions and anniversaries at our favourite restaurant in town – Kin Long.
Mrs. Paleovirtus’ go-to dish on the menu is their wonderful Three Cups Chicken.
I’ve wanted to have a crack at recreating the dish at home since mid-January, and what better time than for an early Valentines Day dinner?
Proper Planning Prevents Poor Performance.
I simply can’t possibly recall the number of times I’ve tried to drum that mantra into the head of Paleovirtus Jr.
No prizes, then, for guessing what she said as I stared forlornly at the pitiful remains of a bottle of fish sauce, that held approximately one twentieth of the amount that I was going to need for the evening’s dinner.
This was another meal who’s starting point was a case of “tail wags dog“, and one that was put together by the “cooking by the seat of your pants” method.
The impetus for this dish was in fact the side. For about a week or so now, we’d been looking for an excuse to use some seaweed “noodles” we’d bought.
The title says it all, really.
Cucumbers are superb flavour sponges, that seem to have a made-in-heaven affinity with an acidic medium.