What’s Cookin’ : 5 Days of Crunchies

annestuartteter
Jan 12, 2016
2 min read

I was handed a packet of what was described as sriracha in flake form. I was like OK I like that, let me take it home and play!

When I got home I took a better look at the packet - FIRE! I was worried, intimidated, nervous I couldn’t handle it. So there it sat for a week. Then I decided I needed to figure out what to do with these, what I’m sure are fabulous crunchies (PSA that is not their real name, actual name Crunch Dynasty). So I did research. Googled the brand, it’s born and breed RVA y’all! Then I did what any other person living in this year would do, I hit pinterested - hard! And what I discovered was - IT CAN GO ON ANYTHING! Like literally pancakes and eggs.

I started with my miso soup. I was worried it would be totally overpowering. It wasn’t, just the right amount of kick. So I sprinkled a bit on my dumplings, didn’t do much. I think I should have added it to the dipping sauce instead. Live and learn.

Next, pasta (a typical staple in my life). I used a frozen breast of chicken and fried up some scallions, crunchies, garlic and let it go. I have to admit here, I do not follow recipes. I look at them for inspiration, but it is a rare day that I follow line for line. Normally, I open my pantry, see what I have and start throwing things in a pan/pot/skillet/etc. It worked out! The crunchies added what I needed to take what could have been a very boring pasta dish, to something exciting!

I cheated, I used it on my miso soup again. It was just so great the first time and calling my name. So day 3 with crunchies, just as good as day one!

Day 4, it’s been about a week, I’m home after a long Monday back after a long New Year’s weekend. I make teriyaki salmon. So easy. So good. Even better with my comforting crunchies. So there you have it, salmon, garlic, mushrooms, teriyaki, cumin, dry mustard (I told you I open my pantry and just dump stuff in the dish) and the crunchies! A perfect Monday meal. 20 minutes and done.

Day 5, Sunday. I made crack. I’ve been saving this recipe for a while, because it takes a few steps over a few hours. After scouring the grocery store for various Asian ingredients I’ve never heard of, I made my home to spend the afternoon whipping this up. I had been saving my last bit of crunchies for this recipe. They really just go perfect with everything. I have to admit, I did not follow this recipe closely, (not a clue what shallots were, I bought scallions, turns out, not even close). but it still turned out pretty well (my boyfriend gave it his seal of asian approval, so that’s good enough for me).