Saturday, 16 August 2008

Leftover Coriander and Parsley (Green) Sauce

Ahhh the versatility of the green sauce! I have found a batch goes a long way... or just whip up another, it only takes up all of 10 minutes (yes, I'm that keen on it:) But this also a chance for me to try out another gadget I found in Vietnam. A peeler cum knife called dao bao, which I used to cut long slices of courgettes. I did try it with some carrots but it seemed a little more dangerous... too hard you see. I had lots of fun experimenting with my new toys.

Stir fry some pieces of chicken, add some assorted vegetables - this is where my sliced courgettes and carrots went in, and in with the green sauce. I liked the texture of the vegetables - both carrots and courgettes had a nice bite to them without being too crunchy.

Still hankering after the green sauce, I made another batch and this time paired it with some salmon. I cut up some salmon into large-ish cubes and fried it up with some more of those long sliced courgettes and some spinach leaves. Just as delicious. All that fish sauce and lime juices really makes my tummy growl for more!

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