Strawberry Rose Chicken over Pressed Tofu Noodles Topped with Peanut Avo Mayo Sauce and Sunny Side Up Egg
& Baked Coconut Ball with Caramel Flavored Stevia Sweetened Chocolate Chip and Drip Coffee
The last day of the week. Upcoming week would be just another week, I hope it could be a bit noticeable.
The leftover sauce was combined with curly parsley chopped and a hint of rose flavored salt in addition. The recipe is on the previous post. If needed, head on over there.
As for the sunny side up egg, the more rustic, the better. That means, as the structure of the egg gets richer, the mouthfeel of the whole dish gets better. Many strawberry seeds in the stoup will work like good room for another crispiness as well as a buffer between the chicken and stoup base.
A hint of coarse salt on the surface, a cursorily greased pan, less than an even spread and super crispy outer edges, it will truly take up. I mean it, take a shot!
Pressed tofu noodles should be blanched in hot salted water and drained altogether before served. Simply, you could go microwaving for about 2 min. Absolutely better than nothing. It will come out nicely as you can part, with a bolt of clarity.
A mixture of avocado mayo and peanut butter sauce with a dash of ground chipotle, it will work out nicely as a kick. It could be the best way to go, in certain ways.
The coconut ball might remind of the taste of chestnut water chestnut balls, the shape wise, this was made from pure coconut though. A great accompaniment for smoky drip coffee. Mildly sweet, full bodied nuttiness and very stable structure. Certainly one kind of stuff, even though unbelievably accessible.