origami steel sculptures inspire jewelry

May 1 the first real day of my one-a-day art project and I blew it. However, I did take a ton of photos at Van Dusen Garden and downloaded 177 photos, probably about 50 from today. Since I didn’t manage to do  a ‘project’ today, I have decided to allow photos into my one-a-day project as long as they contain the germ of an idea that can be turned into a project. And these steel origami sculptures by Sebastian got me thinking about doing smaller scale origami-type objects with a more accessible metal such as copper.

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trying to jumpstart my creativity…

April 30th, 2011 – the beginning of a new creative me!

I have signed up for a multimedia painting class at Emily Carr, starting June 6th, as a way to get started painting again after my life has been hijacked for 11 years by health issues.

I have been intrigued by the one-a-day photography groups on Flicker as way to jumpstart creativity. However, since I already take one (or 10 or 20 or 50 photos) every day or so, I have revised the plan to be one creative project per day, minimum 1/2 hour for the month before my class begins!

Should I document this process? YES! How much time should I spend documenting the process? Less than I spend on each project, that’s for sure…

Here is the April 30th’s test project: purple parrot tulip sketch and photos

May 1st – blew my creativity project on my first real day. But I did take a lot of photos, and the ones of these steel origami sculptures got me thinking about incorporating folded metal into some of my other work so I guess that counts. Plus while we were at Van Dusen Gardens I scouted out some locations for slowmotion photos (the jade waterfall). And found some areas that would be better wet (Japanese garden and jade waterfall). There was so much stuff there to sketch I was overwhelmed. I hadn’t brought my sketch book because I was accompanied by Al, who as usual was bored and ‘hurry, hurry, hurry’. I ended up buying about 10 plants; then had to spend a couple of hours digging and only got about five of them planted.

May 2rd – one jewelry project turns into two

May 3rd – my one-a-day creative project is already falling apart

Blew it again. Turbulent day… traumatic business meeting in the morning, and battling with php coding (web shit) all afternoon. I did a sketch but only spent 20 minutes… just making it through today was a biggie! Okay, I may have overestimated my energy, health, time, ability to cope, etc. on this one-a-day project. Perhaps I would be better off restricting my off-work computer use to half an hour a day!

May 4th is spent just trying to get about half of my old jars of paint open

Looking over the list of supplies for the first day of my multimedia painting class, I see I need a lot of acrylic/brushes so I am now going downstairs to go over my acrylics which haven’t been opened in 11 years.

LATER: Spent an hour or so just going through bags of paints in the basement. I found a couple of unlabeled yogurt containers full of clear slime; retardant? After soaking 20 or so jars and tubes in hot water I managed to get about 15 open. But when I think of how I was one year ago, I couldn’t have gotten anything open. Yeah for me!

May 5th – thinking in black & white

May 6th – fold, bend and mutilate: trying to capture the essence of a jungle palm

May 7th – It was pouring so I spent the morning downloading my photos from the last three days (129) plus found a fabulous site on Flicker:  http://www.flickr.com/groups/pixtricks/

Went to the Grad Art Exhibition opening at Emily Carr Art School where I found some folded canvas pieces intriguing as well as another artist who worked with layers of torn/cut paper. Didn’t take any photos of their but they reminded me of some of my old sketches that need developing.

May 8th

Alright, this method of documenting day by day isn’t working. Perhaps if I had thousands of fans following my every move. But I don’t. In fact I don’t even have one fan. So each blog needs to be self-contained and cannot refer back to a previous unlinked blog.  I am now reworking all these blogs. Each will contain a blog about a project and be updated as the project continues. This will hopefully show the process of how I got to the final art piece, and also any offshoots of that process. What you now see is the result of that re-organization.

May 9th – shell game

May 10th – studies of rocks

May 11th – black-winged dragonfly captured in Laos silver

I actually did this about two weeks ago, I admit it, I am cheating here. But some ‘germs’ of ideas exist only in my head, and I would like some time to explore them. Not to mention the fact that the unfinished projects are piling up faster than I can deal with them, and then there’s the rest of my life. So please excuse me, I’m off to water my dying plants…

May 12th – a sketch of a tiger lily painting that would also be a stringed instrument

May 13th – expanding on my studies of rocks

May 14th

Got up at six to yet another gray soggy day, blogged a bit, went back to bed at 9:30, got up at 12:00, blogged some more, napped some more, went out in the evening to the Alibi Room and partied.

Lately I seem to be posting only my older work and jewelry. I was so good, and then I look at what I have attempted to do lately; the folded palm and the textured rock thing, both pathetic. The jewelry part hasn’t been too difficult to get into but then it’s only been a year. The painting part is quite scary, intimidating. I haven’t done it in so long I’m afraid that I may have lost it…

May 15th – creating an artwork inspired by fossil-hunting

May 16th – trying to make crystals in origami

May 17 to 21 – are spent gathering inspiration & on two photo projects (and here’s one about taking photos in the rain)

I haven’t stopped my one-a-day project, I’ve just stopped blogging about it. Blogging was redefining my project; I was spending way too much time searching, writing, scanning, photographing, editing and re-editing, and almost no time on the projects themselves. I ended up putting up a lot of old stuff as my new stuff was unfinished and horrible.

And if my purpose was to get myself off the computer then I failed miserably! On the other hand, I learned a lot about blogging, gathered a ton of inspiration for my multimedia class, and managed to go through  most of my art supplies. I WILL post about these days later, but only when I have time.

May 22 – switching to a one-a-week project

The project has collapsed under its own weight. Unfinished projects are scattered all over the house. Al is complaining that he can’t walk anywhere without stepping on a project. The washing machine, dryer and ironing board are piled with projects and I’m running out of clothes to wear…

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Banana Leaf restaurant review

Banana Leaf neon

One of my favourite places to drag our Vancouver visitors is to the Banana Leaf Restaurant. Richard, our latest visitor, has a Singaporean wife, and yearned for the food of Singapore so the Banana Leaf seemed to be a logical choice. Upon entering the restaurant Richard nodded, “That smells very promising.”

A few minutes later, while looking over the menu, a squeak of excitement came from his direction. “Char Kuey Teow, they even have Char Kuey Teow!” He managed to pronounce it correctly; according to our waitress, “it’s the hardest thing on the menu to pronounce.”

Seeing as we had an expert Singapore food-taster at our table, I asked Richard to compare the Banana Leaf’s version of Char Kuey Teow to the one served in Singapore. He gave it 95 out of 100, noting that in Singapore the dish was a tad smokier. I also remembered it as being smokier the previous time we ate in the restaurant, and then noticed that for $2 extra you could add Chinese pork sausage. The next time we were at the Banana Leaf, we ordered it WITH the sausage. Success – I suspect if Richard had the version with the Chinese sausage in it he would have rated it 100/100!

Dungeness Crab in Singapore Chili Sauce / $15/lb: the price drops to $11/lb on Thursdays but you need to reserve a crab along with your table!  This is Singapore’s national dish, whole crab, shell-on, cooked with chili sauce blended with lemon grass, tomato & egg. Richard, our professional Singapore foodie, gave this dish a 95/100 compared to the crab in Singapore, saying that in Singapore the sauce seems to permeate the crab. Wow, he moved Singapore way up on our list of places to go!

Steamed Mussels in Garlic & Ginger: this dish is listed in the appetizers as ‘steamed mussels in garlic & ginger’, and also listed on the tasting menu as  ‘steamed mussels in cumin & ginger’. Whatever its name the dish is sublime! Highly recommended!

steamed mussels in garlic & ginger

Sambal Green Beans: another favourite on the menu. If we’re with a large group of people I usually try and order two of these just so that I can get my fair share!
Sambal green beans
Noodles & Seafood in Cream Sauce: If you have a large group, and are looking for even more things to order consider this dish, also a fave:

noodles & seafood in a cream sauce

noodles & seafood in a cream sauce

The nine-course tasting menu
mango salad

Mango salad (with caramelized onion, mango, red onion and peanuts)

This is great thing to order if you have guests who are not familiar with Malaysian food. It starts with four appetizers: Mango Salad, Roti Canai, the ever sublime Steamed Mussels in Garlic & Ginger (see above) and Chicken Satay with Peanut Sauce.

This is followed by four main course dishes: Beef Rendang, Caramelized Ginger Sablefish, Sambal Green Beans (see above) and Gulai Prawns & Scallops, plus a side of Tumeric Rice.
Tasting Menu: main courses
The dessert on the tasting menu is a treat: Fried Banana with Ice Cream, Peanuts and  Caramel Sauce.
Fried banana with ice cream, peanuts and caramel sauce

There are five Banana Leaf Restaurants scattered around Vancouver. We usually go to the one at 3005 West Broadway. Their website has more info: http://bananaleaf-vancouver.com

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Mikey’s spring salad with asparagus and halloumi recipe

It’s that time of year again – asparagus time! When my friend Mikey, visiting from England, saw asparagus on sale for 99¢ a pound, he ran out and bought us a pound of halloumi cheese so that we could make asparagus and halloumi salad. Halloumi turns out to be a type of cheese that doesn’t have a meltdown when you fry or grill it.

His recipe was back in England so he cobbled up a recipe of sorts from the internet. We made it last week and it was delicious. This week he sent us HIS recipe plus a photo, somewhat different, but I suspect just as delicious!

halloumi & asparagus salad

Mikey’s version of halloumi & asparagus salad

Ingredients
•  1 lb. asparagus, ends snapped off, and cut into pieces (Mikey leaves his whole)
•  1 cup green beans, sliced (Mikey uses zuchinni or ‘courgettes’ as they say in England, cuts them lengthwise and grills them in oil)
•  2 cups greens – I used a green spring mix that contained some purplish lettuce that nicely accented the greens and cherry tomato reds (Mikey uses ‘rocket’, also known as arugula)
•  16 cherry tomatoes, halved (Mikey brushes them with oil and roasts them in the oven for 50 minutes)
•  halloumi, cut into slices about 1/2 inch thick.

My vinaigrette dressing Mikey’s basil oil:
3 tbsp balsamic wine vinegar
5 tbsp extra virgin olive oil
1 tsp Dijon mustard
add salt & pepper to taste
75ml olive oil
1 garlic clove, chopped
25g basil leaves
pinch of salt and ground pepper

Method

Bring a saucepan of water to the boil and cook asparagus for 2-4 minutes (until just cooked). Ditto the green beans, for 3-5 minutes until just cooked. (Mikey uses zuchinni and grills it in oil)

boil asparagus for two to four minutes

boil asparagus for two to four minutes

Place mixed greens (or rocket) in a bowl, then layer with green beans (or zuchinni), cherry tomatoes and asparagus

layer greens, green beans, cherry tomatoes and asparagus

layer greens, green beans, cherry tomatoes and asparagus

Mix the vinaigrette  (or Mikey’s basil oil)

frying halloumi cheese

frying halloumi cheese

Heat a nonstick pan and fry halloumi until golden on both sides (or grill). Transfer the hot halloumi straight to the salad. Drizzle with vinaigrette (or basil oil) and serve. I topped with fresh chives.

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Pad Thai and Penang Kai recipes

PAD THAI recipe from the Thai Cultural Association Cooking Demonstrations during the Loy Krathong Celebration in Vancouver, November 6, 1993.
This festival takes place on the 12th month of the Thai Lunar Calendar, usually some time in November on the Western Calendar. This year (2012) the festival takes place November 28. Typically candles, incense and small offerings are placed on platforms and floated on the nearest waterway.
The numbers on the sheet below relate to the order in which the cooks threw the ingredients into the wok. Below that is a reworked and slightly simpler version.

Pad Thai and Penang Kai recipes

PAD THAI recipe from the Thai Cultural Association Cooking Demonstrations during the Loy Krathong Celebration, November 6, 1993. The numbers on the sheet above relate to the order in which they threw the ingredients into the wok. Below is a reworked and slightly simpler version.

Prep all the ingredients listed below, and then stir-fry in a wok in the following order:

  1. 2 Tbsp. vegetable oil heated until it splutters when you flick a drop of water into it
  2. 2-3 cloves garlic, minced
  3. 2 Tbsp. chili radish, chopped (the secret ingredient)
  4. 1/3 to 1/2 lb. peeled prawns (I prefer to use smaller and tastier shrimp)
  5. 1/2 Tbsp. sugar
  6. 1 Tbsp. nampla (fish sauce)
  7. 1 Tbsp. rice vinegar
  8. 2 pods dried red chiles – crushed if you like it spicy
  9. 2 Tbsp. ketchup. Note: Ketchup has been discovered by the Thai people!  If you would like to try a more traditional recipe add 2 Tbsp. of tamarind paste, and don’t bother with #16. lime wedges – the tamarind paste is quite sour compared to ketchup.
  10. 1/2 package of ‘hard’ tofu, cut into small chunks. Fry until orange.
  11. 1/2 pkg. Thai stick noodles, soaked in warm water 15 min. & drained, toss in wok until coated with the sauce.
  12. 1 green onion (1/4″ pieces)
  13. 1-2 cups bean sprouts, cook for about a minute
  14. 2 eggs, stirring until cooked

Serve immediately with 15. crushed peanuts and 16. lime wedges.

Pad Thai

Authentic Pad Thai, done with tamarind paste as opposed to ketchup.

PENANG KAI recipe from the Thai Cultural Association Cooking Demonstrations during the Loy Krathong Celebration, November 6, 1993.

1 lb. chicken breast cut up into 1″ pieces
400 ml. (13.5 fl. oz.) can coconut milk
1/2 can curry paste (freeze the rest)
1 tbsp. nampla (Thai fish sauce)
1 tsp. sugar
1-1 1/2 green or red bell peppers (3/4″ pieces)
6 stalks of Thai basil leaves or more (use lots ’cause it’s delicious!)

In a fry pan, heat, on medium, 1/2 can coconut milk until it separates (the oil comes out)
Stir in curry paste until mixed in.
Add chicken and nampla. Cook until done.
Add peppers and other 1/2 of coconut milk.
Add sugar
Cook till peppers are done.
Add Thai basil leaves. Cook 1 -2 minutes till leaves darken.

Serve over Thai fragrant rice. MMMM. Yummy.

Red coconut curry

Gang Panang Gai (aka Penang Kai): red chicken curry in coconut milk done Panang-style

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Thai menu from northeast Thailand (Issan)

Wimaan Restaurant sign featuring a Thai dancer

neon Thai dancer

Wimaan Thai Restaurant, 1063 West Broadway, Vancouver.

For the third Thai banquet in our UBC ‘eating’ course we went to Wimaan Thai Restaurant which featured food from north-east Thailand spelled variously Issan, Isaan or Esarn.

Overall, the food from north-east Thailand tends to be sour and very spicy. It reminded me very much of Laotian food which I loved. This isn’t surprising considering that by crossing the Friendship Bridge over the Mekong River, one goes from Nong Khai in north-east Thailand and ends up in Vientiane, Laos.

Wimaan Thai Restaurant neon

Wimaan Thai Restaurant neon

Thai Singha BeerI should mention the coffee, which the owner described as pure caffiene to which approximately seven teaspoons of sugar had been added. YEEOW! Not something anyone in the class was willing to try on an evening out, maybe not even at 10 o’clock coffee break. Most of the class went for the sweet and smoky iced tea we had tried out in a previous class, but I ordered the Thai beer Singha. Should you happen to be in Thailand and would like to order a beer, here are is your first Thai language lesson:

Pood Thai = Speak Thai

THE MENU

  • Fish Three Flavours (Bplar-Sarm-Lot) was the surprise dish of the evening

    Fish Three Flavours

    Fish Three Flavours

  • Tom Kah Gai– chicken and mushroom soup with a slightly sour edge.

    Tom Kah Gai - chicken and mushroom soup

    chicken and mushroom soup

  • fried fish in curry paste with sweet/sour cucumber dipping sauce

    sweet sour cucumber dipping sauce

    sweet sour cucumber dipping sauce for the fish

  • Thai-style crudites featuring fresh mint and basil leaves, cucumber, carrots, cabbage and these very pretty red chile peppers cut into flowers. Warning: as pretty as the chile pepper flowers are, do NOT eat them unless you want your head to blow off!

    Thai-style crudites

    Thai-style crudites

  • Larb Moo, ground pork and spices, usually eaten rolled up in a lettuce leaf. This was my favorite dish of the evening. I didn’t manage to get a photo of  it, probably because I was too busy stuffing my face. So my next post will be of a cooking class we took in Laos, featuring Larb.
  • smoky-tasting sticky rice – you roll into balls with your fingers and use to dip into the incendiary sauces.

    sticky rice holder

    sticky rice holder

  • green papaya salad – the green papaya gives the sour flavour that predominates Northeast Thai cuisine

    green papaya salad

    green papaya salad

  • Kang Pa, curry without coconut milk, called ‘forest curry’ as the ingredients are usually wild plants that are gathered in the forests of the northeast.

    forest curry

    Kang Pa, forest curry

  • Tab Tim Grob– the dessert – diced water chestnuts coated with a pink tapioca flour served in iced coconut milk
    coconut soup dessert

    iced coconut milk dessert

    Wimaan Thai Restaurant neon

    Wimaan Thai Restaurant neon

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Thai menu from northern Thailand

Cucumber carved in the shape of a leaf

Cucumber carved in the shape of a leaf

For the second Thai banquet in our UBC ‘eating’ course we went to Baan Wasana Restaurant, 2143 W41st Ave, Vancouver. It featured a menu of typical dishes from northern Thailand.

To begin they brought out one traditional home-style meal for the entire class to share. Served on a pretty tray, it was a mix of cooked and raw vegetables along with sticky rice, and although interesting I wasn’t overly fond of it.

traditional food tray from Northern Thailand

traditional family-style meal in northern Thailand

Then we had a wonderful mix of some of my favourite Thai dishes. First off, crispy vegetarian spring rolls, known as Por Pia Tord.

Crispy spring rolls

vegetarian spring rolls

Everything else came all at once, along with a selection of condiments (peanuts, sugar, fish sauce, chiles) typical of northern Thailand.

North Thai condiments

“Watch out for those, they’re dynamite!” warned the waitress just as I bit into a dish that I’d smothered in the chile peppers (top centre). Her warning came too late for me, my mouth was exploding! Sugar and peanuts (left and centre bottom) help to cool the flames, at least a little.

Here is the rest of the meal:

  • iced tea done Thai-style, smoky like oolong tea and very sweet from the condensed milk. It was way too sweet for my liking but many in the class enjoyed it enough to order it at all the following banquets.

    Thai iced tea

    iced tea Thai-style, smoky and very sweet

  • Pad Thai done authentically with tamarind sauce instead of ketchup.Pad Thai

Pud Gra-Prow, ground pork sauteed with green beans, onions and Thai basil. This was my favourite dish of the evening, and I got to take some away for homework!

ground pork sauteed with green beans, onions and Thai basil

Pud Gra-Prow, ground pork sauteed with green beans and basil

  • Tom Yum Goong, a spicy prawn and mushroom soup fragrant with cilantro and lemon-grass.

    Tom Yum Goong, a spicy soup

    Tom Yum Goong, a spicy soup

  • chicken curry in coconut milk done Panang-style (Gang Panang Gai, sometimes transliterated as PENANG KAI)

    Red coconut curry

    Gang Panang Gai (aka Penang Kai): red chicken curry in coconut milk done Panang-style

  • and of course, sticky rice to soak up all those wonderful sauces…
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Thai menu from central Thailand

Salathai Restaurant, 102-888 Burrard St, Vancouver

For the first Thai banquet in our eating course we went to Salathai Restaurant and ate our way through a menu featuring typical dishes from central Thailand and Bangkok.

Salathai Restaurant opened in 1985, and was the very first Thai restaurant in Vancouver. A few years later I took a course in Thai cooking taught by Joie, the owner of Salathai. At the time there weren’t many Thai ingredients available in Vancouver, so Joie recommended adding pre-mixed curries to Aroy-D coconut milk. Now that the fresh ingredients are flown in daily, the Thai dishes have all these subtle nuances that you just don’t get from a can.

THE MENU

  • the first appetizer was floral dumplings. Strange, gelatinous, purple, these ‘floral dumplings’ were appreciated by most of the class although I wasn’t so sure about them.

    strange, gelatinous, purple. These floral dumplings were appreciated by most of the class but I wasn't so sure about them.

    floral dumplings

  • the second appetizer was marinated chicken wrapped in pandalus leaves with a sweet sour dipping sauce. It was my favourite dish of the evening (but not on the menu so you might have to request it special).

    marinated chicken wrapped in pandalus leaves

    marinated chicken wrapped in pandalus leaves

  • Mee grob, crispy noodle with a sweet coating

    Mee Grob: crispy noodle

    Mee Grob: crispy noodle

  • fragrant rice served in a decorative metal pot that I coveted

    fragrant Thai rice served in a silver bowl

    a silver serving bowl filled with fragrant Thai rice

  • seafood in a red curry sauce, served in a coconut (yum!)

    red seafood curry served in a coconut shell

    red seafood curry served in a coconut shell

  • green curry  with chicken (double yum!)

    green curry

    green curry

  • the Salathai house salad with eggs, lettuce and tomatoes slathered in a peanut sauce dressing

    the Salathai house salad with eggs, lettuce and tomatoes slathered in a peanut sauce dressing

    the Salathai house salad

  • coconut ice cream with jackfruit strip

    Coconut ice cream with a strip of Jackfruit

    coconut ice cream with a strip of jackfruit

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Mexican Cooking from the Yucatán, with Chef Rossana Ascencio

map of the Yucatan Peninsula

Our first class focused on the Mayan cuisine of the Yucatán Peninsula.

The key ingredients of this region are corn, habanero chiles and tomatoes (gifts from Mexico to the world), citrus in the form of lime and bitter orange (a gift from Spain to Mexico) and meat, traditionally turkey, venison, wild pig and iguana, but for classroom purposes, chicken and pork. Plus some unique Mexican herbs and spices, such as achiote paste and Mexican oregano, along with potential substitutes.

sopa de lima with the broth poured over the chicken, tortilla strips and lime

pour the broth over the chicken, tortilla strips and lime

The meal started with Sopa de Lima (recipe), a lime soup similar to tortilla soup but with a sour twist. The tangy broth is poured over shredded chicken, deep-fried tortilla strips and a thin slice of lime.

Codzitos, Yucatan-style rolled tortillas

Codzitos, Yucatan-style rolled tortillas

This was followed by two appetizers: 1. Codzitos, tortillas that are rolled and deep-fried, then slathered with a tomato-based sauce and grated  ‘queso de bolo’ (Edam cheese) and 2. Salbutes (recipe), quite complex but with the first bite I was instantly transported back to the Yucatán without the bother of an airplane. These tasty little treats start with homemade ‘tortillas’ that are topped with pulled chicken (marinated in bitter orange and achiote paste), lettuce, tomatoes, ‘pickled’ onions, avocados and jalapeños.

black beans

black beans

The main course was Poc Chuc, boneless pork marinated in bitter orange, along with cebolla asada (red onions grilled until charred, then marinated in bitter orange and cilantro), a side dish of frijoles (beans) and Chilmole, a tomato salsa.

roasted onion with cilantro

roasted onion with cilantro

 

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Salbutes: little bocadillas to tempt the mouth

These tasty little treats start with homemade ‘tortillas’ that are topped with pulled chicken (marinated in bitter orange and achiote paste), lettuce, tomatoes, ‘pickled’ onions, avocados and jalapeños.

The ‘tortillas’ are made with corn ‘masa’, to which a small amount of wheat flour, salt and water are added. The resulting dough is kneaded, the hands continually dipped in water, until it is able to form a small ball without cracking.

kneading the masa dough

kneading the masa dough

The ball is placed onto a tortilla press and squished. Note that the press is covered with saran wrap to keep the dough from sticking. If this doesn’t work, or if you don’t have a press, then the little tortillas can be formed by hand, the old-fashioned way…

ball of masa dough in a tortilla press

ball of masa dough in a tortilla press

In the meantime prepare the chicken by butterflying the breasts and marinating in a mixture of bitter orange and achiote paste for an hour or even overnight. Then cook in a frypan until done, and shred with your hands (once it’s cooled of course)!

chicken in achiote/bitter orange marinade being fried

chicken in achiote/bitter orange marinade being fried

The ‘pickled onion’ is also prepared ahead of time. First a purple onion is julienned. Then, in a shallow bowl, the onion is marinated in a mixture of bitter orange, Mexican oregano, salt and white vinegar for at least an hour or so.

marinated red onion

marinated red onion

When you are ready to go, deep fry the little ‘tortillas’, which should puff up and turn slightly golden. Once each batch is done, place on paper towel to remove excess oil, and then put in oven to keep warm.

the salbutes puff up when deep-fried

the salbutes puff up when deep-fried

To serve, top the warm salbutes with a few pieces of romaine lettuce, shredded marinated chicken, wedges of tomato, avocado, marinated red onion and a ring or two of canned jalapeño.

salbutes

salbutes served!

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