The past weekend I've been busy with a pretty massive catering. Couldn't post much as I was super occupied for almost the whole week just for the 2 days of catering. We served about 700+ portions of food and over 10 varieties of food for this event. Again it was a BMW event but this time a motorrad event which was a competition for those huge BMW bikes.
Here's one of the many items that we needed to make for one of the food dishes we were serving. It was a lamb kebab and a chicken burrito. A chimichuri sauce which I made for the first time and man was it good.
It was my own spin on it which was a very simple version of a more traditional chimichuri. I used lesser ingredients but it tasted superb especially with the wraps and burritos as a whole.
I used parsley as my main herb which I pounded in a pastle and mortar till a pulp. I then added in palm oil which is abundant here in Malaysia as well as super affordable compared to imported oils like olive oil. I also added in finely chopped shallots, white vinegar, salt, black pepper, and a juice of a lime which gave it a really nice tang.
I also added in some fried garlic chips which are basically garlic that's finely sliced and then fried in a shallow oil at a controlled heat and constantly stirring it as to not burn them. The end product is a super fragrant and crispy garlic chips that added great flavor to the chimichuri. I guess this was the special part that varied from a usual chimichuri as a traditional one would just use raw minced garlic.
It was my first time making a chimichuri sauce but definitely not gonna be the last. It gives an added vibrant aspect to the overall dish and a great sauce to accompany your meat whether it be chicken, beef, lamb, pork, or even fish.
I'm thinking of adding this easy to make sauce as part of a burger and still conceptualizing it. If you have any suggestions or what would pair well in a burger for a chimichuri, do comment down below! Have a great weekend ahead everyone!
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