Lea & Perrins Worcestershire Sauce is a staple in my pantry. I use it when making sauces, when cooking steak, and sometimes, as a condiment. I’ve never really used it in my everyday cooking and it was only when I was invited to join the Isang Kutsara Challenge, that I realized I could use the yummy sauce in preparing different dishes. For the challenge, I decided to try it with a coconut based dish. To be honest, I didn’t think it would work because it feels odd to match the “sosy” sauce with coconut milk or maybe it’s just me, but I guess, you’ll never really know unless you try, right?
Well, I was very surprised that the dish turned out really good. By adding just a tablespoon of Lea & Perrins, you’ll never guess it’s actually there. It enhanced the taste of the dish — the meat is more tender, the coconut milk is tastier and it kind of tamed the tartness of the vinegar. It was very delicious and even the pickiest eater in the family (my husband!) who is not a fan of coconut milk-based dishes, loved it!
So, without further ado, here is the recipe…
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