Archive for October 29th, 2018

I have no idea what happened to the original post, way back from 2011, but all that the blog post ended up with are some bad photos and no recipe! So here I will post this tasty recipe again, just in time for BBQ season down under! This marinade and BBQ sauce would be quite tasty on tofu or Seitan, we usually have it on chicken.

Did I ever recount the time I won a slow cooker from Chef Roger Mooking’s website? It was a New Years Eve contest, you were to depict a photo that describes your New Years Eve. Of course, I set up a shot using several booze bottles, a few undergarments, tools and a lamp shade! I won runner up but they sent me the same grand prize! Here’s the pic:

(The winner’s photo was of a bunch of friends down south smoking cigars around a table at night)

Chef Roger Mooking’s Chicken with Papaya BBQ Sauce

For the original recipe, please click here.

Papaya Marinade

  • 30 mL coconut cream (from top of 1 can)
  • Seeds of 1 large papaya
  • 1 clove garlic, minced
  • 5 g ginger, minced
  • Zest and juice of 1 lime
  • Zest and juice of 1 lemon
  • 5 g cilantro stems, chopped

Papaya BBQ Sauce

  • 15 mL vegetable oil
  • 4 shallots, finely chopped
  • 65 g coconut sugar
  • zest and juice of 2 limes
  • zest and juice of 1 lemon
  • remaining coconut milk
  • 125 mL rice wine vinegar
  • 1 papaya, large dice
  • 10 mL salt

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