juice
Doesn't even buy knives
low-carb satay chicken
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
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Byphy
By
How do you make hi-carb chicken satay?
Lookin good! Been making a lot of that chickpea stew recently. A chorizo and pimenton affair? Actually been making a lot of chickpea dishes in general. I'm pretty amazed at the versatility.
Thanks, chiffenodd. My stew was vegan, but chorizo sound great!
juice
Doesn't even buy knives
Normal noodles, not being careful with your sauces, and so on.
parbaked
Senior Member
Traditionally satay is marinated meat grilled on skewers with dipping sauce...no noodles or carbs.
This wiki page has an interesting summary of the regional variations:
https://en.wikipedia.org/wiki/Satay
juice
Doesn't even buy knives
Sure, but this isn't skewers, I think we can all see that
This is using low-carb noodles, and has enough peanuts for flavour but not too many, as peanuts are very carb-heavy. It was marinated for several hours, but I'm not sure what was in the marinade. It's my wife's recipe, and it's 5am, so I'm not waking her up to check on the details
So just chicken satay (whithout noodles) then?
parbaked
Senior Member
Peanuts are high in protein and fat, not carbs. The hidden carbs in your recipe would be sugar in the marinade.
https://peanut-institute.com/nutrition-research/peanut-nutrients/macronutrients/
juice
Doesn't even buy knives
Peanuts are 12 per cent carbs, thereabouts. Very easy for them to mess up a low-carb eating plan (in addition to whatever else you're eating for the day), so you have to be careful with them - other nuts (well, peanuts are legumes, but anyway) are lower carb, but obviously won't work in satay. And yes, the marinade was made from scratch because as you say, commercial ones usually have a heap of sugar and seed oils in them (as a result we make most things from scratch).
Byphy
By
Sure, but this isn't skewers, I think we can all see that
This is using low-carb noodles, and has enough peanuts for flavour but not too many, as peanuts are very carb-heavy. It was marinated for several hours, but I'm not sure what was in the marinade. It's my wife's recipe, and it's 5am, so I'm not waking her up to check on the details
The confusion is in your caption. Like mentioned, chicken satay isn’t associated with noodles (or being a carb-heavy dish). Doesn’t mean you can’t serve them together, but you would caption the dish “Chicken Satay Noodles” or “With Noodles”, etc. Thus, “Low-Carb Chicken Satay” would just be “Chicken Satay”. It would be like placing sashimi on soba noodles and calling the dish “Low Carb Sashimi”.
Regardless, the dish looks great, looking forward to seeing more of your food
juice
Doesn't even buy knives
Mmm, except that if I go to our local Vietnamese restaurant sector ("Little Vietnam," about 15 minutes walk from here), "chicken satay" is generally served with noodles, so I just called it that (well, it was served with noodles a few years ago, I don't generally eat out anymore). I will endeavour to be more careful with my captioning in future
madelinez
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I'm not going to pretend the following looks pretty... but fermentation is a dirty business. I finally upgraded to pressure fermentation so have high hopes for this 27L batch of 5% ABV ginger beer. The cost of the ginger and limes probably exceeds the store bought "ginger beer" which is actually grain spirit and ginger flavoring.
juice
Doesn't even buy knives
Good to see it's setup to be able to easily spray it on the garden
madelinez
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Good to see it's setup to be able to easily spray it on the garden
Let's hope not, I used an experimental mix of sugars and sugar alcohols (erythritol) so I have no idea how it will turn out. I'm a big fan of erythritol though, low calories, low GI response. I think the main reason it isn't used as a sucrose/fructose substitute is the price and the fact 5-10% people suffer stomach distress from it.
juice
Doesn't even buy knives
Yeah, it's our low-carb sweetener of choice, and by the length of the straight.
valgard
Stones Addict (terminal case)
Simple breakfast
In 2010, at the age of 75, Jacques Pepin gave an interview on NPR and declared that "the greatest thing of all is bread and butter." Sometimes it's the simple things!
@juice, @labor of love, @soigne_west
Edit: this post was sad and not funny. Rather, it was my attempt to push aside the shame I feel at my awful diet by making fun of people with much better priorities and willpower.
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parbaked
Senior Member
I suspect he enjoys it with a large glass of wine...
DitmasPork
Senior Member
Cucumber salad. Sliced, salted, drained; combined with red onion, rice vinegar, sugar, olive oil, S&B ramen pepper.
Byphy
By
Beautiful knife work
juice
Doesn't even buy knives
That's what got the like from me, I dislike cucumber intensely :-D
dafox
Senior Member
Zucchini stir fry Thai style
It's that time of year, my garden has zucchini everywhere!!!
Yellow and green zucchini, red bell pepper, white onion, garlic, and ginger.
Topped with chopped peanuts and chili, lime, and cilantro.
It's that time of year, my garden has zucchini everywhere!!!
Yellow and green zucchini, red bell pepper, white onion, garlic, and ginger.
Topped with chopped peanuts and chili, lime, and cilantro.
Caleb Cox
Senior Member
DitmasPork
Senior Member
Cheers! Gotta do knife intensive dishes to convince my wife that knives are money well spent.
