I made this recipe which turned out great! My modifications were:
- 3/8 tsp instant yeast
- 360 ml Water at room temperature 70° F
- 1/4 cup Buttermilk at room temperature
- 225 grams dark rye flour
- 275 grams bread flour
We made this as a hot dish using spaghetti instead of vermicelli. The changes we made were to cook the spaghetti. About 1/2 way through cooking the spaghetti added the raw shelled deveined shrimp to the water to cook. Heated the Thai Peanut Sauce in the microwave for about 1 minute. Once the spaghetti and shrimp were cooked, drained the spaghetti and shrimp and added the scallions, warmed peanut sauce, and tomatoes to the shrimp and spaghetti. We mixed everything and served.
Everyone enjoyed this! The chicken was very tender and and tasty. I used cook on high method with 6 small chicken breasts so at the end there was a lot of liquid which I’ll need to reduce next time. Also I cut the brown sugar in half-2 tablespoons not 4. I actually have enough left for a 2nd meal. Overall this was very easy and very tasty.
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