vahrehvah, but Nashira of Plateful has described it gracefully and I followed her recipe to the dot, except I used boneless chicken thighs and didn't have the chilli-garlic paste so I substituted that with chilli ketchup. It was a nice substitute and I don't think it made that much of a difference to the final outcome. I also omitted the ajinomoto and red food colour. The next time however, I am gonna try and bake/ grill the chicken instead of deep frying because I kinda detest the whole idea and I somehow end up making a mess. Do hop on to her blog or to the vahchefs website for the recipe. Pics are horrid because we were still having longer nights then.
Sunshine & Smile. Her pics are gorgeous and her recipes versatile. The moment I saw her Tortilla cups recipe, I knew I would try it and it was such a big hit. You can basically fill it with whatever you want and serve as an appetiser or as a snack at a picnic. I followed her procedure for the tortilla cups, but filled it with mince meat (this recipe) and topped it with some cheddar cheese and grilled it for about 8 to 10 minutes, just to get the cheese melted. Topped it with an jalapeño and it was a great starter to our Mexican inspired dinner.
Sending the Raspberry-lemon spritzer to Food Palette series- Pink over at Torviewtoronto