My name is Siri. I work from the paper republic office in Vienna, Austria and I am in charge of all customer requests in Europe. Some you of might already know me through our e-mail conversations.s.
I joined the paper republic family in May this year and it felt like it was time to introduce myself to you and show you I am a real person. Why does everyone think I am a chatbot?! 🤣
A few years ago, I rediscovered the joy of paper when I started my bullet journal journey – mainly for keeping track of my university classes and exams. Every now and then I would get creative and try to improve my calligraphy skills.
Foodies like me love the grand voyageur
At the beginning, I was afraid I would get my natural tone dirty easily – but I stopped worrying about it pretty quickly. In the past three months, it has gotten so many scratches and it already changed its color – I now love it even more. I’m so excited to see what it will look like in a year!
As I am a passionate foodie who loves to try out new recipes, I keep all my favorites in my personal recipe book (made out of a dotted notebook). Occasionally, I ask my mum and my grandma to write down their own recipes. I imagine browsing through the notebook twenty years from now and going back memory lane.
Here’s one of my favorite Thai recipes (I am half-Thai btw) that I would like to share with you
Cashew Chicken ไก่ผัดเม็ดมะม่วงหิมพานต์ (incl. vegan option)
I used to prepare this dish with chicken. Now I use fried cauliflower instead of meat, I only recently came across the deep-fried cauliflower as a substitute for meat.
- Prepare Thai jasmine rice
- Prepare sauce
- Prepare meat and veggies
- Stir-fry everything in a pan
Mix everything together in a bowl and set the sauce aside (leave out the fish sauce if you’re vegetarian or vegan).
· 1 Tbsp Oyster sauce
· 1 Tbsp Thai soy sauce (it has a softer flavor than other regular soy sauces)
· 1 tsp Golden Mountain sauce or Maggi Seasoning
· 1 tsp fish sauce
· 1 1/2 tsp sugar
· 1 tbsp Thai chili paste store bought or homemade OR 1 tsp red curry paste
· 1 tsp toasted sesame oil
(adapted recipe from Pailin - Hot Thai Kitchen)
For the main part:
Chicken – 400 grams boneless & skinless chicken
Cut chicken in bite-sized pieces, put it in a bowl and season the meat with soy sauce. Set it aside for a few minutes while you cut the veggies. Put the chicken in a pan and stir-fry the chicken until the pieces start to get a nice color. Set aside.
Vegetarian and vegan version
Cauliflower – 400 grams
Cut cauliflower in bite-sized pieces. In a bowl, add 2 tsp cornstarch, 1 tsp baking powder, ½ tsp salt, ¼ cup water, sesame oil (1-2 tbsp) and mix everything very will with 1 cup flour until consistency is smooth. Put the cauliflower in the mixture and make sure they’re evenly coated (if mixture is too wet – add a bit of flour). Deep-fry in vegetable oil. Set aside.
Cut one or two red bell peppers into bite-sized pieces (feel free to add other veggies – I sometimes also use carrots for example).
Chop the garlic and cut a medium onion into slices. Add the garlic and onion in a pan. Cook until garlic starts to get some color. Then add the deep-fried cauliflower or the seared chicken, veggies and cashew nuts. Add the sauce and toss until everything is evenly coated with the sauce. If the sauce is too thick, you can add some water.
Serve with Thai jasmine rice.
I hope you enjoy it as much as I do!
CCCO Chief Customer Care Officer
P.S Do you have a recipe which you think our team should try out? We have some amazing amateur cooks and bakers in here always keen to try something new. Feel free to share it with us via firstname.lastname@example.org!