04/09/2020

For lunch, I made some spring rolls with the stuffing left over from bun making last night. At first I put too much stuffing making the rolls too big so juice was leaking from inside and making splatter in oil. Practice makes perfect. I did better and better and finally making beautiful spring rolls.

In the afternoon, we went to Bob’s place, because he said he wanted to talk to us. We were worried that he was going to tell us that he sold Mustang to another person while we were away. Later we found out it was just the depth sounder on the boat was not working and he bought a new one to replace. Then we had a good chat till sunset and we invited him to come to our boat for dinner tomorrow.

Back to our boat I made the best lemongrass chicken ever.

Ingredients:

4 pieces of chicken thigh, half onion, lemon

Marinade sauce:

Two spoons of light soy sauce, one spoon of dark soy sauce, two spoons of lemongrass powder, lemongrass pieces and juice, mirin, sesame oil, fish sauce, ginger powder, a little bit of turmeric powder, garlic powder, pepper, ginger, lemon peel, a spoonful of cornstarch

Dipping sauce:

Water, lemon grass pieces, mirin, light soy sauce, fish sauce, dried chilli

Cook:

Cut chicken thighs into pieces along the grain, mix with marinade sauce, after 30mins, pick out lemongrass pieces. Add a little bit of oil to heated pan, add onions and fry until soft, add chicken fillet and fry until slightly charred. Squeeze some lemon juice on top and enjoy it with dipping sauce.