I assume the question is directed at me, so I’ll try to help.
This is in my area, which means the Balkans in Eastern Europe. In my country we call it Sach, but in some neighboring countries they also cook it. In general, I will show you the products and the preparation method.
The portion according to the recipe is for two. But as you can see from my previous comment it could be for one person. There are certainly other recipes, but in general it is for orientation.
Chicken fillet - 2 pcs.
Zucchini - 1 pc
Carrots - 1 pc.
Eggplants - 1 pc.
Peppers - 1 pc. green
Salt to taste
Oil - olive oil for greasing the hair
Pepper
Nutmeg
Turmeric
The Sach is placed on the stove to heat up. Spread with fat. Chicken meat is cut into thin strips, as well as vegetables. They are salted and seasoned with spices.
Put the meat on the heated sach first and turn it from both sides. After it is baked, it is taken out in a separate plate and the vegetables are put in its place, and before that the sach is greased again.
After roasting the vegetables, pull the pan aside to cool. Add the meat back in and serve!
In a restaurant, they serve it steamed, so maybe they don’t wait for the vegetables to cool down long before mixing them back into the meat.
This is also how others are made, for example with pork, which we predominantly eat in my country.
Salsa recipe
4 Datil peppers chopped fine
4 tomatoes “on the vine” diced
2/3 medium white onion diced
Himalayian pink salt
Nori strips
Splash of white wine vinegar
Combine and set in fridge for at least an hour.
Not an unsavory attempt at humor - genuine question. It looks delicious. I love me some slow cooked French eggs, but I also love me some super fast cooked Chinese eggs.
Modified this recipe slightly for a different batch.
Added 3 minced garlic cloves, and 4 red savina habenero peppers (garden grown).
Significantly bumped up the heat. I would now classify it as “Xtra Hot”. Tolerable and still delicious but teetering on that edge of just too much heat.
I’ve never run into those. They’ve always piqued my curiosity, but I dont know if they grow around here. Another possibility is that I’ve never really looked too hard.
The shrimp ones aren’t actually shrimpy at all. GREAT with beef, so-so with chicken.
Over all I’d highly recommend.
I’m going to head out this weekend to a few patches to check on them and likely pick some.
from my own garden.
