Thursday, March 31, 2011

Asian Pesto

Hi! I apologize for the last few posts. My most loyal reader pointed out to me that I've seemed angry, not so family friendly, and maybe a little depressed... I don't know... I think it's just that time of the year for a teacher; summer's just around the corner, but not just yet, and the kids know it, too. With that in mind, I want to make this G again.

I made seaweed salad. I've got to wonder with all that's going on in Japan if the radio active seawater is creating radio active seaweed that some Japanese Peter Parker is going to eat to become Seaweed-Man! I'm pretty sure my seaweed was farm raised in Texas or somewhere else in the USA, so I'm probably not at risk of super powers, but who knows. If I wake up tomorrow and have the power to photosynthesize my own nutrients then that would be pretty cool I guess, but I like to eat, so maybe it would actually be a curse. Now I'm rambling. Here's how to make my (not quite perfect) seaweed salad:



Seaweed Salad

1 lb. Seaweed
3 tbsp. Rice Vinegar
1.5 tbsp. Soy Sauce (I ran out of Soy Sauce!)
1.5 tbsp. Fish Sauce (because I ran out of Soy Sauce!)
1 tbsp. Sesame Oil
1 Large Pinch Sugar
Couple Dashes Salt
1 tbsp. Sesame Seeds

Rince Seaweed and mix everything together. Chill. Enjoy.

Thai Pesto

Giant Scoop Peanuts
Giant Bunch Thai Basil (hence the Pesto)
4 Cloves Garlic
1 in^2 Ginger
5 Dried Red Chili Peppers
Sizable Pour Sesame Oil
Couple Spritz Sriracha
Smaller Spritz Fish Sauce
Larger Spritz Rice Vinegar

1/3 Onion
2 Chicken Quarters Diced
1 Bunch Green Onion Diced
Juice of 1 Lime

Sauteed Onion in Sesame Oil. Then put in Chicken. Mini-food Process Peanuts to Larger Spritz Rice Vinegar. Add that puree-like thing. Cook until chicken is done and then add green onion. Serve over rice. Squirt lime juice everywhere.

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