Satay Azteca
This dish is one of my recent fusion experiments - it combines traditional Aztec and Korean foods with an old bit of Indonesian fusion cuisine that also borrowed some Aztec staples.
The base of the dish is a plump tortilla fried on a hot griddle with a bit of olive oil. After the tortilla has been flipped once, a layer of cooked chicken satay is added, followed by a thin layer of kimchi, a sprinkling of sesame seeds and a handful of grated cheddar cheese. A cover is placed over the tortilla until the cheese melts. Then the entire thing is cut into halves and then strips, placed on a bed of salad greens, drizzled with a satay-based hot-sour-sweet dressing, garnished with green onions and sesame seeds and then served.
The salad greens and kimchi help cut the heaviness of the dish, while the thick corn tortilla smooths out the heat and add richness to the flavors.
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Posted on Monday, May 31st, 2004 at 23:00
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