Originally Posted by
corky
I agree that it is very good but the poster's kid has told his parents no pork in the house & the poster has agreed to follow the kid's rules. Perhaps, gaobest is having an all chicken Chinese sausage.
I find full chicken versions not very good. At least the ones I've tried. You need a certain amount of fat for any meat, but especially sausages from anywhere. Pure meat without some sort of fat/oil content is just disgusting.
That said, since the start of the pandemic, I've had pork lard (those pork bits you find in Singapore/Malaysia that they sprinkle on many dishes) on the table. The chinese supermarkets here have been selling a lot more pork so lots of pork skin for cheap...
Originally Posted by
gaobest
It’s not the double thick soy sauce? Maybe even a bit of LKK oyster sauce or bbq sauce? :-) we all love our LKK!!!
I don't think so. I think it's part kecap manis but there has to be some other component(s). I've been growing my collection of condiments/sauces just to keep things interesting.
Originally Posted by
JBord
Tonight is our first pick up in a 3-meal series by One Off Hospitality (Publican, avec, Big Star, Pacific Standard Time, etc.) restaurant group.
On the menu: avec rotisserie- charred eggplant baba ghanouj with olive tapenade and hearth baked pita
- tabbouleh salad with roasted cauliflower, fresno chili, green olive and farro
- rotisserie chicken tagine with braised chickpeas, golden raisins and couscous
- coconut passionfruit cake
gorgeous - I did start cooking a new recipe for the chicken tangine albeit not rotisserie chicken.
I love it and just use shop couscous.
we probably use more almond and pistachio than the recipe lists :-)
https://www.thekitchn.com/moroccan-r...-kitchn-175757
Originally Posted by
StuckInYYZ
I don't think so. I think it's part kecap manis but there has to be some other component(s). I've been growing my collection of condiments/sauces just to keep things interesting.
What does that dark sauce taste like - it’s not semi sweet / salty?
i do wonder if it’s sauce from preserved pork belly (or whatever that fat back stuff is) because the meat part of the pork belly should have that dark soy sauce color. Maybe that’s it? I definitely recall the tamales having both the Chinese sausage and preserved fat back (as a parent referred to it for my benefit).
Fish tacos (Costco rockfish / onion / yellow & orange bell peppers)
fresh housemade guacamole
assorted toppings
Girl Scout cookies :-)