pganonovo This Chicken Satay Is Superb

data de lançamento:2025-03-26 05:13 tempo visitado:99

ImagePailin Chongchitnant’s chicken satay, adapted by Naz Deravian.Credit...Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Good morning. Naz Deravian brought us a great new recipe for chicken satay (above)pganonovo, adapted from one developed by the Canadian cookbook author and YouTube personality Pailin Chongchitnant.

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You could make it with marinated steak tips or chunks of pork instead of the chicken. You could make it with firm tofu. Truth be told, you could make it with a box of pink pencil erasers and have a very good meal.

The sauce is the thing here. It’s rich and creamy with roasted peanuts, coconut milk, red curry paste and tamarind, incredibly spoonable, tempting to eat like soup. And it marries beautifully with the spicy quick-pickled cucumbers known as ajaad. (Naz provides a recipe below the one for the sauce.) Serve those two with whatever protein (or latex-free rubber) you like, and you’ll find yourself with another gem in your repertoire, a dish to make monthly at least.

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Chicken Satay

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That’s Sunday sorted. As for the rest of the week …

Monday

I was partial to batter-fried shrimp in my shrimp tacos until I discovered Yewande Komolafe’s recipe,66jogo casino which calls for marinating the crustaceans — in a mixture of cumin, cayenne, onion powder, garlic, black pepper, a wisp of kosher salt and a tablespoon of oil — before searing them crisp in a skillet. Serve in warm corn tortillas with quick-pickled cabbage and guacamole. Oh, my.

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And if the job market cools more than expected or if inflation comes in weaker than expected, the Fed could reduce interest rates more rapidly.

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