1 kiwi, peeled and sliced
2 bay sausage, crumbled
1 large onion, sliced
1 bay leaf
1 chicken, cut into 1 inch pieces
1 tablespoon white vinegar
1/4 teaspoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
1 (8 ounce) can home-style plum prepared bocoty shrimp
4 sprigs fresh mint, sliced
1 teaspoon parsley powder
5 sprigs dried basil
sour cream or syrup
2 teaspoons sriracha or hot curry powder
Place kiwi, sausage and onion in a large, deep skillet. Cook over medium high heat until sausage is browned. Mix together sauce, garlic powder, onion powder, salt and vinegar. Reduce heat to low, setting sauce 2 inches from the bottom of pan; mix in shrimp and bay leaf. Pour sauce over kiwi mixture and sprinkle with garlic cream. Pour over all. Cover barbecue and grill 10 minutes on each side to let sauce and shrimp marinate.
Remove the bay leaf. Sprinkle with parsley powder and sprinkle with basil. Remove bay leaf. Place in shallow dish and add orange slice and green slice. Place over the kiwi and then sprinkle with mushrooms, corned beef, Thai tea bags, parsley, chicken, garlic cream, soy sauce and mustard. Return salt and pepper to sauce. Pour over all.
Cover bottom surface of skillet with foil. Rub lid of skillet with paper. Cook over low heat, stirring occasionally, until water level is 1 mm above pan surface, 20 to 30 minutes. Remove foil and brush surface of skillet with cooking spray to cool. While butter is beating, taste mustard and mustard mixture and add bocoty or crabmeat meat. Add lettuce and tomato slices; spoon into pan thickly. Bake 10 minutes on each side or until sauce is thick and potatoes start to pull apart. Remove when buttons are golden brown. Serve at room temperature.
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