cauliflower mousse...

with Thai barbecue chicken & caramelized onion...


This recipe is inspired by the restaurant I work for. The original recipe serves with Kurobuta pork shortrip and pickled red onion marmalade. Snake River Farms Kurobuta (Japanese black hog) is 100% pure all-natural Berkshire Pork. It is grown naturally by small family owned farms in the Midwest and processed and sold by Snake River Farms in Boise, Idaho. The Pork Short Rib is a cut not often seen. It has less fat than a Pork Belly, and more meat than spare ribs.
Due to my personal issue, I use chicken breast instead of pork. It gives different texture and taste since I use my own recipe for the chicken. It works well with the cauliflower mousse though. The recipe below is for chicken Thai barbecue chicken. As the mousse is belong to the restaurant, I want to give a respect to the creator.


- 2 chicken breasts
- 3 clove garlics
- 1/2 ts. white pepper
- 1 tb. cilantro stems or cilantro roots
- 1 tb. fish sauce
- 1 tb. oyster sauce
- 1 tb. sugar
- 1 tb. canola oil


1. Pound garlic, cilantro and white pepper together.
2. Mix in fish sauce, oyster sauce, sugar and oil.
3. Marinate the chicken at least 1 hour, then grill them.

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