We had guests this afternoon — Being in EU in-time is slowing the ‘aging’ process I’ve been told .. that is if you’re living in Asia where you get the glimpse of the moon, and the sun first before the rest of the western world catches up with you, so I’m a tad off where it comes to the timing in South East Asia at the mo’.
Though our guests were courteous I was a bit drunk on time.
Mummy had prepared some spaghetti, tossed with all the Asian goodness of Soya, Tofu, and bok choy … totally vegan, and the guests were appreciative. I took out the last piece of the 3-nights marinated meat from the frigidaire, popped it into the oven at 260°, for twenty minutes. I wanted the guests to taste the new recipe — smoky delicacy really which tasted very Asian.
Anything with Chinese five spices is bound to taste Asian, or Chinese.
Once out of the oven, I had cut the meat in 10cm strips, and wondering to myself, if I could precook this and later vacuum-pack it, I could easily sell it online on Facebook.
I can be a tad lazy waiting for the orders to come in. Besides I can’t afford to turn this into jerky yet though I thought, it would do well if I knew how to prepare those not that the web isn’t filled with a gazillion instructions on how to prepare it.
If you are indeed adventurous you might want to, in a casserole prepare the marinade …
Sugar; Black Soybean; Thick soy sauce; Sesame oil; Garlic & Shallots; Chinese five spices; tomato purée; oyster extract; chilies; and plum wine.
Marinate the meat for at least four hours, and rest it in the refrigerator. I prepare mine for at least two nights.
“Floating Market” Image courtesy and Copyright Glenn Batkin