I haven't shared my culinary adventures in a while on Hive, but that doesn't mean I've stopped cooking. I guess once you go through most of the unique things you make, you risk posting about the same concept or recipe, which is why I didn't feel as inspired to do so. None the less, I myself enjoy posts from others on here about there kitchen shenanigans, so it inspires to keep the trend alive. A specific trend in particular I'm still very fond of is the #DashoutSunday in the ReggaeJahm community here on Hive.
Another thing I'm very fond of is the amount of self-sufficiency empowering plants I have in my garden. Two of the ingredients in todays dish came directly from our own doing. The relatively good fertility of the soil and the climate here in Suriname surely help a long way as well.
In our home we're no strangers to Asian influence and therefore Asian inspired dishes. The fact that we are crazy about garlic is related to this. It also ensures that me and @tanjakolader are definitely not vampires. So armed with garlic, the multiple Asian ingredients always readily available in the pantry and some herbs and vegetables from the garden, we got to cooking.
First thing was to visit one the many Spinach vines overtaking the yard. This particular one is overtaking the front porch as well, and all other plants on there if I'm not mindful of it. But it's a plant that keeps on giving. We even had a full plate of spinach the day before.
Just needed a handful for today.
Next stop was to pick a few stalks of green onions. These are seriously absurdly easy to grow. So much so that I practically have an infinite amount, because each time we harvest a few stalks, we cut of the bulbs, place them in the same container and they multiply. Haven't bought them in quite a while.
The spinach were the 2 ingredients from the garden. After gathering onions, baby corn, garlic, a bit of ginger, and chopping everything up, we had most of the ingredients to go into our rice noodle dish.
Of course we can't forget the rice noodles for the rice noodle dish. That would be a very lame concept to say the least. Like making French fries without potatoes or something. The rice noodles are of the small-diameter kind, and as preparation I like to put them in normal temperature. water and let them soak for a while, instead of boiling.
Last ingredient for the rice noodles are these dried shitake-like mushrooms I love to use in recipes. Prepared in the same way by soaking them in water.
Lastly I marinated some filet chicken legs with salt, soy sauce, 5 spice powder and lots of white pepper powder. Oh, and last but not least some (quite a lot) of white 90% rum. This chicken will become its own separate dish. And after this we were ready to go.
The rest is not rocket science. Firstly I heated up some vegetable oil, and sweep around the garlic, onions and ginger. Then I added the mushrooms and baby corn. Then I added the rice noodles, and put the heat on high.
Once everything was mixed up it was time to add the spinach, some soy sauce, sesame seed oil, and oyster sauce. Lastly the green onions, and stir fry and mix everything together.
The chicken cooking process was fairly simple as it was already marinated. So just some heated vegetable oil, throw in garlic, the chicken, and let it simmer. I finished it with sesame seed oil, green onions and more white pepper powder and voila.
This was part of the Dash Out Sunday culture in the ReggaeJAHM Community.
Check out the details here and be sure to shared your culinary Sunday with us.
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