I had my doubts that the recipe wasn't too authentic. The product of my efforts certainly tasted nothing like satay I've had in restaurants. The satay I knew was light, the flavors just north of subtle. This was intense, with and without the peanut sauce, which was pretty overwhelming... in a good way, I guess. I like rich, spicy sauces. I suppose when the recipe called for low-sodium soy sauce and light coconut milk, it may have had the flavor in mind, and not only the desire to maintain an illusion of wholesomeness for the magazine.
Tofu Satay and Peanut Sauce
I had my doubts that the recipe wasn't too authentic. The product of my efforts certainly tasted nothing like satay I've had in restaurants. The satay I knew was light, the flavors just north of subtle. This was intense, with and without the peanut sauce, which was pretty overwhelming... in a good way, I guess. I like rich, spicy sauces. I suppose when the recipe called for low-sodium soy sauce and light coconut milk, it may have had the flavor in mind, and not only the desire to maintain an illusion of wholesomeness for the magazine.
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Here's some food I've cooked
Let's start with a drink. Here's a Michelada, made using Chef John's recipe. I made the juice with tomatoes, celery, red and yellow peppers, and a…
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How to Make a Cold Couscous Salad (Really Slow)
Want to know how I made this couscous? I've written about it before, but this time, I'll show you. Start by chopping a cucumber and a cup of…
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Stuffed Peppers, Stuff of Dreams
This is a true story. Last week, sleeping in an airport hotel in Germany, I had this dream: I chopped two 10" stalks of celery with half a big…
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