My little man and I have a weekend ritual. We always have breakfast at least once during our weekend together (which is usually friday to monday). I make the batter and he cooks the bacon and pancakes. So I have been fiddling with pancake batter for a year now, trying to get it perfect. I've tried many recipes from different sites and cook books and I didn't like them. So in the end I always end up trying my own again and I've finally perfected them! Yah!
Next time I make them I'll take pics.
Makes 16 large pancakes.
3 C. Flour
3 Tablespoons Baking Soda (sounds like a lot but it works out perfect)
1 1/2 teaspoons Cinnamon
1/4 teaspoon Kosher salt
2 Tablespoons Sugar
Mix well
In separate bowl mix:
3 Eggs
1 Teaspoon Vanilla
4 Cups Milk (or butter milk if you like)
Add to dry ingredients and then add :
3 Tablespoons melted butter
The batter will be pretty thick, so I usually let it set for 10 mins or so then stir again.
Friday, March 5, 2010
Thai Spicy Garlic Chili Chicken Salad
I'm pretty famous for reverse engineering food. I can eat it once and go home and recreate it. So a friend of mine and I stopped at a new Thai place and we had their Thai Chicken Salad special for the day. I couldn't help but want to recreate it at home because it was soooo Good!
Spicy hot, slightly sweet with nice shinny citrus flavor.
Dressing:
Juice of 1 small Lemon1/4 (and you can add more if you like)
Juice of one regular sized Orange 1/2 C
1 1/2 Teaspoons Thai Chili Garlic paste
1 Green Onion sliced
1/2 teaspoon Ginger minced very fine
2 Tablespoons Finely minced red onion
1 1/2 Teaspoons Nam pla (fish sauce)
2 Teaspoons Soy sauce
1 Teaspoon Rice Vinigar
2 Teaspoons Brown Sugar
1/2 C Peanut oil
Mix and taste, adjust seasonings as needed.
Salad:
1/2 head ice burg lettuce ripped into bite sized peices
1 large carrot peeled then finely sliced
1/2 Cup sliced Radish (either the red kind or Dikon which is my fav)
2 Cups finely sliced Napa Cabbage
2 Cups cooked shredded chicken
1/2 cup chopped peanuts for garnish.
Mix the greens and chicken and apply a liberal amount of dressing.
Spicy hot, slightly sweet with nice shinny citrus flavor.
Dressing:
Juice of 1 small Lemon1/4 (and you can add more if you like)
Juice of one regular sized Orange 1/2 C
1 1/2 Teaspoons Thai Chili Garlic paste
1 Green Onion sliced
1/2 teaspoon Ginger minced very fine
2 Tablespoons Finely minced red onion
1 1/2 Teaspoons Nam pla (fish sauce)
2 Teaspoons Soy sauce
1 Teaspoon Rice Vinigar
2 Teaspoons Brown Sugar
1/2 C Peanut oil
Mix and taste, adjust seasonings as needed.
Salad:
1/2 head ice burg lettuce ripped into bite sized peices
1 large carrot peeled then finely sliced
1/2 Cup sliced Radish (either the red kind or Dikon which is my fav)
2 Cups finely sliced Napa Cabbage
2 Cups cooked shredded chicken
1/2 cup chopped peanuts for garnish.
Mix the greens and chicken and apply a liberal amount of dressing.
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