Staff Meal last Sunday were stir fried tiger prawns with celery, and sencha ginger chicken.
No carbs no problem. Packed full of nutrients and flavor without the unnecessary calories. Cut down your carbs and you're gonna breathe better, work better, sleep better, and most of all feel better.
For the tiger prawn dish, I simply marinated the prawns with salt and then stir fried the celery that I sliced thinly with garlic until slightly soften. The prawns go in after and cooked for 2 minutes, season to taste with salt and the dish is done.
The chicken dish I got inspiration from a dish that I love called Kacangma chicken. It's a East Malaysia dish in Sarawak using a dried herb called Kacangma.
So instead of kacangma, I used sencha instead. The sencha was used by the bartenders to make kombucha and instead of discarding it, I repurposed it by drying it out then slow roasting in a pan.
For the chicken dish, I started it off by marinating the chicken on soy sauce and Oyster sauce. In a pan, I sautéed lots of sliced ginger in some oil, then the sencha goes in and some water to simmer. After 10 minutes, the chicken goes in to cook for another 5-6 minutes then season to taste and the dish is done!
Super yummy meal and I'm really happy with the outcome of the sencha ginger chicken which turned out pretty similar tasting to Kacangma chicken.
Staff Meal last Sunday were stir fried tiger prawns with celery, and sencha ginger chicken.
No carbs no problem. Packed full of nutrients and flavor without the unnecessary calories. Cut down your carbs and you're gonna breathe better, work better, sleep better, and most of all feel better.
For the tiger prawn dish, I simply marinated the prawns with salt and then stir fried the celery that I sliced thinly with garlic until slightly soften. The prawns go in after and cooked for 2 minutes, season to taste with salt and the dish is done.
The chicken dish I got inspiration from a dish that I love called Kacangma chicken. It's a East Malaysia dish in Sarawak using a dried herb called Kacangma.
So instead of kacangma, I used sencha instead. The sencha was used by the bartenders to make kombucha and instead of discarding it, I repurposed it by drying it out then slow roasting in a pan.
For the chicken dish, I started it off by marinating the chicken on soy sauce and Oyster sauce. In a pan, I sautéed lots of sliced ginger in some oil, then the sencha goes in and some water to simmer. After 10 minutes, the chicken goes in to cook for another 5-6 minutes then season to taste and the dish is done!
Super yummy meal and I'm really happy with the outcome of the sencha ginger chicken which turned out pretty similar tasting to Kacangma chicken.