I am a firm believer that adapting a recipe from its traditional version is what cooking is all about. It is how food evolves and improves and while there is nothing quite like the original, a new take is always a welcome change. Change is good. My version of Pork Mee...
Um, yum. This was a gorgeous take on an Indonesian Satay that is usually served on skewers. I didn’t have time to chop and thread, so I thought I would use tender chicken thigh fillets instead. By all means, use chicken breast if you prefer but I just find that...
