Back to training today! Today is back and biceps day. My workout is as follows: low rep, very heavy deadlifts, weighted wide-grip pull-ups, bent-over barbell rows, seated low cable rows, standing ez-curls and “down the rack” DB hammer curls. After a week off, I’m dying to hit the weights so this should be a good one.
So last night I made the Satay recipe posted on the forum by Phoenix, and I also prepared a simple Thai cucumber salad to go with it. It was amazing! Awesome recipe, Phoenix! I made a couple of minor changes to the posted recipe: for the peanut dipping sauce I doubled the amount of red curry paste, and halved the fish oil. I also omitted the sugar because the cream of coconut that Lisa bought was pre-sweetened. Even though I doubled the red curry paste, I still thought the peanut dipping sauce could have used a bit more heat. Next time I’ll spice it up a bit more, but not sure with what, though. Maybe there are hotter versions of red curry paste than the one we bought? I also felt like the dish could have used a bit more acid, so I think next time I’m going to try adding a few tablespoons of soy sauce to the marinade.
One other thing: there was way more dipping sauce than we needed. Next time I’ll cut the recipe in half.
The cucumber salad was very easy to make, and a perfect compliment to the satay:
1 cup white vinegar
1/2 cup sugar
1 teaspoon salt
3 cups chopped cucumber
1/2 cup chopped red onion
3 or 4 sweet peppers, chopped
1 red bell pepper, chopped
Put the vinegar, sugar and salt into a sauce pan and heat over low heat until the sugar and salt are fully dissolved. Remove from heat and allow dressing to cool to room temperature. Once the dressing is cool, pour it over the veggies and mix well.
That is a huge salad, so consider cutting the recipe in half if you are only feeding two people. Also, if you are concerned about the sugar I suppose you could substitute Stevia, Splenda or similar (but I have not tried that).
I’m off to work. Have a good day!