Notes about Recipes in this book

• Pickled daikon, carrot, and cucumber

  • lorloff on January 02, 2017

    Quick pickle that is really delicious. We only had the minimum 2 hours to make it and it turned our wonderfully. We used Korean chili (gochuragu) instead of Thai chilies and it worked really well. Will make again. Its very quick to pull together. Grated the Daikon (white and purple from the farmers market) with yellow and purple carrots in the food processor using the Julianne blade and it worked perfectly. The Cucumber was a very nice addition.

• Spiced yogurt-marinated chicken

  • mcvl on September 11, 2012

    This marinade is absolutely brilliant. */But/* instead of using it to marinate raw chicken, I adapted it to Sri Owen's method for post-marinating roast chicken and then running it under the broiler to heat it up. (See Ayam panggang kecap -- Chicken roasted and grilled in soy sauce -- from The Indonesian Kitchen: Recipes and Stories by Sri Owen.) I roast two chickens almost every week because I need the bones for broth. The first chicken always disappears within hours, but in the past the second one sometimes lingered unattractively. Since I started in on Sri's roast-marinate-broil method the second chicken is now a star, and we look forward to its transformation. A bonus that hadn't occurred to me until tonight is that because the marinade contains only cooked chicken, not raw, it's OK to use it as a sauce. Tonight I cut up some cabbage, mixed it in with the marinade, and nuked it briefly. Yum. Perfectly integrated chicken & veg.

• Spicy sweet soy sauce marinated chicken

  • Breadcrumbs on May 11, 2011

    p. 121 - Really simple and delicious! Soy marinade creates a wonderful caramel-like lacquer crust on the chicken that's to die for! I doubled up on the Thai bird chilis for some extra heat. We just loved this chicken, a perfect summer grilling recipe. Our chicken pieces were massive and took quite a while on the gas grill. Looking forward to trying this again on the charcoal grill.