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Mix of spices |
I started off with this lovely bowl of spices for the flavour. I wouldn't be without my mortar and pestle as it comes in so handy for bashing flavours together.
I made a paste out of fresh garlic, ginger, lemongrass and scotch bonnets. Added in some 5 spice, chilli flakes, paprika, cumin, a chicken stock cube and soy sauce.
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Simmering veg |
I fried off my spice mix with onions until browned added my other veg; peppers, cherry tomoatoes and mushrooms. I then added a little boiling water so the stock cube wasn't over powering and simmered until most of the water was gone then added cooked chicken and bacon.
Normally I would use some other vegetables too and bamboo shoots but kind of made it up as I went along.
Cooked my noodles in a big pan of water and then added them to the vegetables and mixed. Left it on the heat for a minute or so so that all the flavours infused together. And I must say the addition of the scotch bonnet really did give it an added depth.
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Ready to Serve |
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