so, car unload, swift cuppa and off to find some food- we went to tavistock street after a tour of the town & had mongolian food. It was amazing. you pick what you want, put your sauce on & then take it to the giant wok to be cooked- sooo many amazingly flavoursome combinations. I think it was my favourite food place so far!
they even have satay sauce!
Dan, crispy seaweed has NOTHING to do with sea or weed:
its fried bok choy with sugar on it! see:
The seaweed in this recipe is actually bok choy that has been deep-fried just until it turns crispy. This is one recipe where you probably won't want to reuse the deep-frying oil for another dish - the bok choy turns it a greenish color.
Serves 4 to 6
Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Ingredients:
- 1/2 pound bok choy
- 1/4 cup toasted almonds
- 2 cups oil for deep-frying, or as needed
- 1 teaspoon granulated sugar
Preparation:
Wash the bok choy and drain thoroughly. Finely chop the toasted almonds.
When the bok choy has dried, separate the stalks and leaves. Roll the leaves up cigar-style, and then cut into thin shreds.
Heat the oil in a wok to between 300 and 325 degrees Fahrenheit. Add a batch of the shredded bok choy. Submerge the bok choy shreds in the hot oil for a few seconds only and remove quickly. (If you have one, a mesh deep-frying basket is ideal for this). Do not let the leaves turn brown. Drain on paper towels. Continue with the remainder of the bok choy shreds.
Place the shreds in a bowl and toss with the sugar and chopped almonds. Serve immediately.
When the bok choy has dried, separate the stalks and leaves. Roll the leaves up cigar-style, and then cut into thin shreds.
Heat the oil in a wok to between 300 and 325 degrees Fahrenheit. Add a batch of the shredded bok choy. Submerge the bok choy shreds in the hot oil for a few seconds only and remove quickly. (If you have one, a mesh deep-frying basket is ideal for this). Do not let the leaves turn brown. Drain on paper towels. Continue with the remainder of the bok choy shreds.
Place the shreds in a bowl and toss with the sugar and chopped almonds. Serve immediately.
there, arguement settled!
whatever it was , Dan loved it:
possibly he loves it a bit too much- but there we are.
we moved on from there to spoons, then the hobgoblin- which had an ace live band! they even played "don't fear the reaper" happy days- and they gave us these lovely glasses- which my handbag really wasn't big enough to house! but next time...
from here we went on to the rose, and added corkys white chocolate shots to our round. eugh, my head is feeling it now, that I assure you!
This was where I said I'll head home at 1. my watch stopped. at 12:50 we didn't notice till like gone 2. so all in all a good, messy, drunk night.
Dan ended up staying at mine on the sofa (HOW DO YOU MAKE THIS SOFA INTO A BED?! SOMEONE, HELP!) surrounded by all our boxes that need to be unpacked.
far too hungover to go to rollerderby today- I'll have to email them and ask for forgiveness and go next sunday!
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