For once, the urge to write a blog post actually struck at a time when I can sit down and do it.
I live in a great apartment in a great building in a great neighbourhood. There is a shared courtyard between my building and a row of townhouses that face the street - basically my building's patios and the townhouses' backyards overlook each other in very, very tight quarters. So far so good - you can hear everyone's business all of the time, but people are generally very respectful.
Tonight though, someone is having a party that started this afternoon and is still going strong at midnight. I'm just getting a little weary of hearing people getting progressively drunker and louder right outside my window after 6 hours or so. Ah, wait - I think they've trundled off to the bar now.
I am in the middle of watching the excellent and beautiful movie Once, please run out and rent it right away if you haven't seen it. It is so good I'm crazily trying to savour it by stopping it every 15 minutes or so to procrastinate....I don't want it to end.
What a disjointed post...mainly I wanted to post the 'recipe' (and I use that term loosely) that I made for dinner tonight, to share and so I can keep track of it later. As usual I don't measure to take these as loose guidelines.
I've been making this peanut sauce for going on a decade, and I swear whenever I order something with satay or peanut dipping sauce in a restaurant, I always think that mine is better. This keeps in the fridge for 2 weeks or so, and is incredibly good to dip cold cooked chicken in. This recipe is equally good with cubes of fried tofu - actually even better than the chicken.
Thai-ish Peanut Noodles with Chicken and Broccoli
2 cups cooked rice or Vietnamese style vermicelli (follow package directions)
1 large cooked sliced boneless chicken breast
1 large handful broccoli, steamed until bright green and just tender
Toss the above with Peanut sauce:
about 1/2 cup natural peanut butter if you have it - the regular kind is OK too, but the natural is best for this recipe
about an equal amount of coconut milk
1/4 cup good tamari soy sauce
1 clove minced garlic
juice of one lime
dribble of toasted sesame oil
1 tbsp brown sugar
hot chilli sauce to taste (I use sriracha "rooster brand", about a tablespoonful)
Blend everything in a blender, keep tasting and adjusting until it tastes good and bob's your uncle.
... and garnish the whole thing with chopped cilantro, chopped peanuts if you have them, sliced green onions and a squeeze of lime.
Damn, I haven't made this in a while and I forgot how good it is. Once you make the peanut sauce this is very fast to make too, the vermicelli is just prepared by soaking the noodles in water boiled off the kettle for 5 minutes or so. Nom nom.