100th Blog Post | Rant | Trigger Warning: Fresh Peri Peri Chicken Pasta
Notice the edamame in the picture? Yes. This is THE WAY to incorporate greens on the fly into a dish.
Which genius thought that the Carrot/Pea/CORN combo is the holy vegetable trio that should be incorporated into my food, hmm? Really? Do you actually think that sweet corn tastes good munched with mushy peas? Really..? And to add to my rising blood pressure, sometimes the vegetable trio takes up half the portion of my Chinese Fried Rice that I had to set aside...and I'd get comments like, "Oh, you don't like to eat your veggies." Well excuse me..
Further Strong Opinions
I can't even begin to tell you what else I hate. Ok quick one. Ketchup, I hate ketchup. Stop saying that it has umami. I can't take you seriously as you douse your eggs with ketchup. My skin crawls and I have to close my eyes as you mix them together and savour it, I can-NOT bear to watch. It's just.. not the right application you know? And...ketchup is so basic.
OMG and one more thing. Please, for the love of crabs DO NOT order Singapore Chilli Crabs. Why? It's just basic ketchup and chilli sauce. I mean, if you're having a massive Sri Lankan crab, do not disrespect the creature by allowing it to be bathed in basic sauce ✋🏼
This is just me, being real (and having a go at you corn/peas ketchup lovers😂).
Ok rant over. So I have been eggsperimenting in the kitchen and have failed spectacularly a few times before I arrived at this recipe. I'll probably share my Epic Fails on Instagram (they don't look yucky, but they tasted really odd 😂)
I whipped this up around midnight because there was a request for a chicken dish. With 45 mins before serving time, I thought of a quick way to make Fire Chicken Noodles.
I added a host of aromatic powders and the peri peri seasoning I bought from the store. It tasted truly promising!
But I refined the recipe the next day and it was PERFECT. It has a savoury taste, slightly spicy and a slight 'fresh' taste to it because I had balanced it with lemon juice.
Easy Cooking Technique
It's ok not to have enough marination time. Just use boneless chicken leg and marinate with a bunch of powders that I will list below.
1. Cook chicken them til they are 95% done
2. While doing that, prepare angel hair pasta and cook it til it's 90% done), then add marinated shrimps. Shrimps will cook very fast. Set meat aside.
3. Add a bit of water to dilute the sauce, set to high heat, add edamame and finish off the pasta with the sauce and let it absorb all the goodness.
Turn off the heat and continue mixing. Taste the pasta, needs more tanginess? Add habanero sauce or lemon juice. Needs more heat? Add more chilli flakes, or salt if you feel like punching up the flavour.
Recipe serves 2
Prep time: 15 min
Cooking time: 30 min
1 boneless chicken leg marinated with items below:
Generous sprinkling (2 tsp) peri peri powder 1 tbsp garlic (do not skim on this) 1/2 tsp Tabasco Habanero sauce 1 tbsp lemon juice Pinch of cayenne 1 tsp paprika 1 1/2 tsp curry powder 1 tsp turmeric powder 1 tsp salt
A handful of shrimps marinated in fish sauce, white pepper, garlic powder
You can add a bit of sugar as you are balancing the peri peri sauce with Tabasco Habanero sauce, lemon juice and salt.
#edamame #periperichickenrecipe #rant #100thblogpost #periperipastarecipe #ketchup #umamiketchup #cornpeascarrot