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tender juicy chicken or beef slices dipped into the sweet sauce, thick and peanuty, then a spoonful of rice to buffer the flavors. omg! omg! u should find these in malaysian/indonesian/thai restaurants...over here it would be something like penang in edison or in nyc.
tender juicy chicken or beef slices dipped into the sweet sauce, thick and peanuty, then a spoonful of rice to buffer the flavors. omg! omg! u should find these in malaysian/indonesian/thai restaurants...over here it would be something like penang in edison or in nyc.
There's a Thai restaurant near me that serves the BEST beef satay. Every now and then I will treat myself and get their beef satay luncheon plate, which includes 5 skewers of the beef satay, along with the peanut sauce dip, fried rice (can have steamed also) and a small cucumber salad. Hmmm...maybe I'll have it sometime next week!
Right now I'd love to have this chocolate milk beverage called Killer Shake. My soon-to-be 21-year-old nephew introduced it to me about 10 years ago. I don't know what was in that drink, but it was incredibly rich and delicious! Unfortunately, it's no longer available. But maybe that's a good thing.
There were a few things I could have done differently. A 6 oz crust was adequate size, I used a 9 oz. (Graham cracker crust, ready made)
I used a Jello pudding mix for cheesecake. Since I was making cheesecake, and not pudding, I only used 1-1/2 cups of milk, instead of 2 cups. I'll have to see if even that was "too much", because it should be able to be cut and still hold its shape.
I used a 12 oz. jar of strawberry preserves on top--it was just barely enough to cover. It doesn't look like much until you heat it up some, in fact, if you don't heat it up first, it definitely won't cover.
I heated mine for 2 minutes--I saw it bubbling in the microwave--and then I cooled it back down in the refrigerator before adding it on top. That's probably longer than necessary--but the microwave had a dial, not a keypad. If you have a keypad, I'd try 30-second increments.
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u should find these in malaysian/indonesian/thai restaurants...over here it would be something like penang in edison or in nyc.
