Saturday, February 23, 2008
Tuesday, February 05, 2008
Chicken in Coconut Milk Soup
250 gms chicken breast, slice
2 cups coconut milk
6 thin slices young galangal
15-20 closed-cup white mushrooms, quartered
2 stalks lemongrass, lower portion, cut into 1-inch lengths and crushed
5 fresh kaffir lime leaves, torn in half (or 3-4 strips of kaffir lime + juice)
4 tablespoon Thai fish sauce
2 teaspoons sugar (...or honey)
1/2 tsp salt
1/2 tsp ground white pepper
Garnish with a handful of coriander leaves, torn and the remainder of the sliced red chilli.
1. Combine half the coconut milk and half the sliced chilli with the galangal, lemongrass and lime leaves (or juice and rind) in a saucepan. Heat to boiling.
2. Add the chicken, fish sauce salt, sugar and white pepper. Simmer for about 4 minutes, or until the chicken is cooked, and then add the remaining coconut milk.
3. Heat just to boiling. Place the lime juice and fried chilli paste in a serving bowl and pour the soup over them.
4. Garnish with coriander leaves and sliced red chillies.
Serve with steamed fragrant or sticky rice. Serves 4, with accompaniments.
Ingredients for Udon Noodle Bowl
Cooked duck meat, picked from the bone (about a cup)
3 packs Udon noodles (the soft, pre-cooked type work well)
a good handful of Chinese chives, cut into 3cm lengths (or any Chinese greens, roughly chopped
1 small can bamboo shoots
grated fresh ginger and grated fresh garlic (about 1-2 tsp each)
soy sauce (about 2-3 tbsps)
mirin (or honey or sugar) 1 tsp
rice wine vinegar, 1 tbsp
2 cups good-quality chicken broth
ground white pepper
small handful of mushrooms, sliced
This can also be made vegetarian by substituting some nice mushrooms (shitake or oyster, for example) for the duck.