This month I had the honor of selecting the ingredients and judging the entries for the Paper Chef Competition because I was the winner of last month’s contest.
At random, from the list of allowable ingredients, I selected Chicken, Corn and Almonds. Because I was traveling in South East Asia I selected Asian Fish Sauce as my fourth ingredient.
You can see the all the wonderful entries on the Paper Chef Round Up Post.
Choosing a winner was very difficult. All of the entries looked interesting, and I mulled over it for days while I was still traveling in Vietnam and Thailand. Everyone had such creative interpretations of what to do with the ingredients. I guess that’s what makes the Paper Chef competition so much fun.
Now that I am home from my trip (please forgive any jet-lag induced lapses in grammar or spelling) I had to buckle down and pick one. In the end, the one that piqued my interest the most was from one of the newcomers, Silejeng’s (aka “Javaholic”) Thai Me Up Chicken and Corn Cellophane Noodle Salad.
In the creation of the recipe, I appreciated that all four ingredients were used in a significant way. I also liked the idea of using cellophane noodles to “absorb and distribute the flavors to each bite.” From the directions of the recipe, it sounds like it’s meant to be served hot, but I also think it would be nice served cold and would be a refreshing meal in the heat of summer. I can’t wait to try this dish myself, though I may need to wait a week or so given how much Southeast Asian food I’ve eaten in the last two weeks!
Congratulations to Javaholic!