Prawns with pineapples on skewers.
I cooked an easy dish for dinner today.
It wasn't terrific or anything, but it was good.
I got the recipe from The Pioneer Woman. (which was by the way, one of Time's top 50 blogs)
Nothing exciting happened that I can really blog about, so I'll just talk about the food.
Here are the prawns.
You can't see them, they're drowned inside heaven.
The marinate's teriyaki-sauce-based.
I removed the prawns and skewered them...
...to ensure that they were hugging a cube of pineapple each.
So now you can start assuming that I am going to barbecue/grill this.
No I wasn't going to, I was supposed to. Just that I don't have a grill. I made do with the pan.
In the meantime I strained the marinade, then heated it up to ensure the removal of all germs and bacteria. I hope they died. In addition I added tapioca flour. Or was it potato flour? I can't remember. I only know it's in that beige container by the stove and is used to thicken your stews and gravies.
I was supposed to ignore the marinate actually. However it would be too much of a wastage.
When the prawns were red and hot and sexy I took them out.
Then I poured the marinate-turned-gravy over.
Yummy.
Doesn't look yummy enough to you, that the prawns looked so imperfect? I'm sorry but I'm not a food stylist. Though it would be cool to be one.
Hey, I think I know what I want to be when I grow up (I'm not all grown up though I'm going 22. I'm still in school okay =P). I wanna be a food stylist!
Sorry for the digression.
Good reviews from my folks, except for my sis who thought that it was too fishy.
I think I can't trust her tongue for the next half a year.
I find that the dish was a little on the salty and sour side, I shouldn't have added the salt (the teriyaki has got enough salt in it!) and I added too much lemon juice. The recipe says a splash of lemon juice. I think I added the juice of nearly one lemon. Is that one splash already?
As for how it'd taste like on the barbecue, I can only imagine.
It most probably will turn out to be tastier.
It wasn't terrific or anything, but it was good.
I got the recipe from The Pioneer Woman. (which was by the way, one of Time's top 50 blogs)
Nothing exciting happened that I can really blog about, so I'll just talk about the food.
Here are the prawns.
You can't see them, they're drowned inside heaven.
The marinate's teriyaki-sauce-based.
I removed the prawns and skewered them...
...to ensure that they were hugging a cube of pineapple each.
So now you can start assuming that I am going to barbecue/grill this.
No I wasn't going to, I was supposed to. Just that I don't have a grill. I made do with the pan.
In the meantime I strained the marinade, then heated it up to ensure the removal of all germs and bacteria. I hope they died. In addition I added tapioca flour. Or was it potato flour? I can't remember. I only know it's in that beige container by the stove and is used to thicken your stews and gravies.
I was supposed to ignore the marinate actually. However it would be too much of a wastage.
When the prawns were red and hot and sexy I took them out.
Then I poured the marinate-turned-gravy over.
Yummy.
Doesn't look yummy enough to you, that the prawns looked so imperfect? I'm sorry but I'm not a food stylist. Though it would be cool to be one.
Hey, I think I know what I want to be when I grow up (I'm not all grown up though I'm going 22. I'm still in school okay =P). I wanna be a food stylist!
Sorry for the digression.
Good reviews from my folks, except for my sis who thought that it was too fishy.
I think I can't trust her tongue for the next half a year.
I find that the dish was a little on the salty and sour side, I shouldn't have added the salt (the teriyaki has got enough salt in it!) and I added too much lemon juice. The recipe says a splash of lemon juice. I think I added the juice of nearly one lemon. Is that one splash already?
As for how it'd taste like on the barbecue, I can only imagine.
It most probably will turn out to be tastier.
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