This is a refreshingly fresh, medium hot marinade for chicken that I tried recently:
To serve 4:
4 fresh red chili peppers, sliced, stem and seeds removed
2 cloves of garlic, chopped
5 shallots, thinly sliced
2 tsp crumbled palm sugar
150 ml coconut cream (not cream of coconut!)
2 tsp fish sauce
1 tbs tamarind water (see recipe below)
4 chicken breasts, boneless and skinless
Pulp the chili pepper, garlic and shallots using a mortar and pestle or food processor. Add the palm sugar, coconut cream, fish sauce and tamarind water.
Cut 4 shallow slits in each chicken breast with a sharp knife. Put the chicken breasts on a shallow dish and pour the marinade over them. Turn over in the marinade to coat well. Cover the dish and set aside for an hour or so.
Preheat the grill. Put the marinated chicken breasts on aluminium foil and put under the grill for 4 minutes, turn over and grill the other side for 4 minutes as well (the breasts I used needed 7 minutes on each side), brushing occasionally with the marinade. Garnish with basil or cilantro leaves.
Serve with rice.
Recipe for tamarind water:
Pour 60 ml boiling water over 5 g tamarind pulp. Soak for a few minutes, break up with a spoon and let soak for 30 minutes. Pour the liquid through a strainer and press as much of the pulp through it as possible. Discard the remaining pulp.
Showing posts with label Thai recipes. Show all posts
Showing posts with label Thai recipes. Show all posts
Tuesday, August 4, 2009
Sunday, February 15, 2009
Thai chicken in massaman curry
I learned to cook this dish and several others during a short Thai cooking course I took recently. This is the only dish I learned about there that I have cooked at home so far. This curry is richly flavoured but not hot. The sauce is not very thick - in fact if you take the chicken pieces and cut the meat off the bones and add it to the sauce you could serve it as a soup.
500 g chicken pieces on the bone (about 1/2 chicken). Skinless and boneless chicken may be used but the sauce will not be as richly flavoured
1 tbs massaman curry paste
1 1/2 cups coconut milk
4 cups coconut milk
1 cup water
1/2 cup fish sauce – the Thai chef recommended the Squid brand
1/2 cup palm sugar
1 1/2 cup peanuts, whole (almonds or cashews may be used instead)
1/2 cup peanuts, finely chopped or ground (almonds or cashews may be used instead)
1/2 cup tamarind juice*
2 cups chopped onions (about 2 medium yellow onions)
12 small potatoes, cooked, cooled and peeled and cut into bite-sized pieces
3-4 bay leaves
*To make tamarind juice, pour 1/2 cup boiling water over 25 g of tamarind paste and steep for 5-10 minutes, break up with a spoon, take the tamarind pulp and squeeze the juice from it. Discard the pulp and strain the juice before using. According to the Thai chef, the bottled stuff does not give the right flavour to this dish.
Cook 1 1/2 cup coconut milk over medium heat in a deep pan or wide-bottomed pot until it separates and the oil floats on top. Add the curry paste, stir well and cook for 3-4 minutes. Turn up the heat, add the chicken pieces and stir-fry for 2-3 minutes. Add the remaining 4 cups of coconut milk and the water and mix well. Allow to boil, then add the peanuts, palm sugar, fish sauce, tamarind juice and bay leaves and simmer for 10-15 minutes. Then add the potatoes and onions and simmer gently for 5-10 minutes (the onion pieces should still have a little crunch in them when the curry is served). 2 tbs of palm sugar may be added near the end of cooking if the curry isn‘t sweet enough.
Serve with jasmine rice and a fresh salad.
By the way, „massaman“ curry is sometimes spelled „matsaman“ – for example on the jar of curry paste I bought before cooking this dish. Apparently "massaman" means "Muslim" in Thai.
500 g chicken pieces on the bone (about 1/2 chicken). Skinless and boneless chicken may be used but the sauce will not be as richly flavoured
1 tbs massaman curry paste
1 1/2 cups coconut milk
4 cups coconut milk
1 cup water
1/2 cup fish sauce – the Thai chef recommended the Squid brand
1/2 cup palm sugar
1 1/2 cup peanuts, whole (almonds or cashews may be used instead)
1/2 cup peanuts, finely chopped or ground (almonds or cashews may be used instead)
1/2 cup tamarind juice*
2 cups chopped onions (about 2 medium yellow onions)
12 small potatoes, cooked, cooled and peeled and cut into bite-sized pieces
3-4 bay leaves
*To make tamarind juice, pour 1/2 cup boiling water over 25 g of tamarind paste and steep for 5-10 minutes, break up with a spoon, take the tamarind pulp and squeeze the juice from it. Discard the pulp and strain the juice before using. According to the Thai chef, the bottled stuff does not give the right flavour to this dish.
Cook 1 1/2 cup coconut milk over medium heat in a deep pan or wide-bottomed pot until it separates and the oil floats on top. Add the curry paste, stir well and cook for 3-4 minutes. Turn up the heat, add the chicken pieces and stir-fry for 2-3 minutes. Add the remaining 4 cups of coconut milk and the water and mix well. Allow to boil, then add the peanuts, palm sugar, fish sauce, tamarind juice and bay leaves and simmer for 10-15 minutes. Then add the potatoes and onions and simmer gently for 5-10 minutes (the onion pieces should still have a little crunch in them when the curry is served). 2 tbs of palm sugar may be added near the end of cooking if the curry isn‘t sweet enough.
Serve with jasmine rice and a fresh salad.
By the way, „massaman“ curry is sometimes spelled „matsaman“ – for example on the jar of curry paste I bought before cooking this dish. Apparently "massaman" means "Muslim" in Thai.
Sunday, January 20, 2008
Recipe of the week from The Book of Thai Cooking: Fried bread
I would love to know what all these recipes are called in Thai, but all that is given are strictly descriptive names for them. The recipe I chose as recipe of the week is a variation of an international recipe, that for fried bread:
175 g lean pork mince
55 g cooked shrimps, finely chopped
2 garlic cloves, finely chopped
1 tbs chopped chilantro
1 1/2 spring onions, finely chopped
2 eggs, lightly beaten
2 tsp fish sauce
Freshly ground black pepper
4 slices of day-old bread
1 tbs coconut milk
Vegetable oil for deep-frying
Whole chilantro leaves, narrow rings of fresh red chilli pepper, and cucumber slices, to garnish
Mix together the pork mince and shrimp in a bowl, using a fork. Then add garlic, chilantro, spring onions, 1/4 of the egg mixture, fish sauce and pepper and mix well. cut the crusts off the bread and divide the meat mixture between the slices, spreading it to cover the whole top of each slice. Mix the remaining egg and coconut milk and brush over the meat mixture. Cut each bread slice in four parts.
Heat the oil to 190°C in a wok. Put 3-4 bread pieces into it ant once, mince side down, and fry for 3-4 minutes or until crunchy, turning once about halfway through the process. Remove from the oil with a slotted spoon and drain on kitchen paper, and then keep them warm in the oven. Check the temperature of the oil between rounds of frying to make sure it isn’t too low. Serve the bread hot, garnished with chilantro, chilli pepper rings and cucumber slices.
Notes:
I made the recipe exactly as given, except the red chilli pepper got lost on the way from the shop (probably left behind at the check-out counter), and I shortened the frying time. The bread was crisp and golden brown after only 1 minute in the oil, and the filling was cooked through after 90 seconds. I found that about 2 minutes at about 175-180°C was enough to cook it through. At that time and temperature the bread turned out crisp and the meat mixture was cooked though and juicy.
Recipe review:
The dish tasted somewhat as if the pork mixture used in home-made English breakfast sausages had been smeared on bread and then fried. Only the sage was missing and instead there was a lovely flavour of shrimp and a hint of chilantro mingled with the pork flavour. It was quite good. I think this would make good finger food, cut into even smaller pieces, as it can be eaten either hot or cold. Another time I might leave out the bread and make meatballs out of the stuffing.
Book review:
The book has just over 100 recipes. Since I have not experienced Thai food in Thailand I can’t really tell if they are a representative sample of the entirety of Thai cuisine, or if they mostly come for one region or if they are possibly westernised. What characterises the recipes above all else is their freshness and how quickly they can be put together and cooked. Thanks to the Thai expat community in Iceland the ingredients for these recipes are, if not exactly readily, then at least not impossibly, found here, some exclusively in Asian markets and others in regular supermarkets.
I feel it is a sad omission not to have included the Thai names of the dishes, but other than that, in the absence of expert advice, I think this is an interesting insight into Thai cuisine, and I look forward to comparing it with my other two Thai cookbooks and the chapters on Thai food in some of my mixed-cuisine cookbooks.
175 g lean pork mince
55 g cooked shrimps, finely chopped
2 garlic cloves, finely chopped
1 tbs chopped chilantro
1 1/2 spring onions, finely chopped
2 eggs, lightly beaten
2 tsp fish sauce
Freshly ground black pepper
4 slices of day-old bread
1 tbs coconut milk
Vegetable oil for deep-frying
Whole chilantro leaves, narrow rings of fresh red chilli pepper, and cucumber slices, to garnish
Mix together the pork mince and shrimp in a bowl, using a fork. Then add garlic, chilantro, spring onions, 1/4 of the egg mixture, fish sauce and pepper and mix well. cut the crusts off the bread and divide the meat mixture between the slices, spreading it to cover the whole top of each slice. Mix the remaining egg and coconut milk and brush over the meat mixture. Cut each bread slice in four parts.
Heat the oil to 190°C in a wok. Put 3-4 bread pieces into it ant once, mince side down, and fry for 3-4 minutes or until crunchy, turning once about halfway through the process. Remove from the oil with a slotted spoon and drain on kitchen paper, and then keep them warm in the oven. Check the temperature of the oil between rounds of frying to make sure it isn’t too low. Serve the bread hot, garnished with chilantro, chilli pepper rings and cucumber slices.
Notes:
I made the recipe exactly as given, except the red chilli pepper got lost on the way from the shop (probably left behind at the check-out counter), and I shortened the frying time. The bread was crisp and golden brown after only 1 minute in the oil, and the filling was cooked through after 90 seconds. I found that about 2 minutes at about 175-180°C was enough to cook it through. At that time and temperature the bread turned out crisp and the meat mixture was cooked though and juicy.
Recipe review:
The dish tasted somewhat as if the pork mixture used in home-made English breakfast sausages had been smeared on bread and then fried. Only the sage was missing and instead there was a lovely flavour of shrimp and a hint of chilantro mingled with the pork flavour. It was quite good. I think this would make good finger food, cut into even smaller pieces, as it can be eaten either hot or cold. Another time I might leave out the bread and make meatballs out of the stuffing.
Book review:
The book has just over 100 recipes. Since I have not experienced Thai food in Thailand I can’t really tell if they are a representative sample of the entirety of Thai cuisine, or if they mostly come for one region or if they are possibly westernised. What characterises the recipes above all else is their freshness and how quickly they can be put together and cooked. Thanks to the Thai expat community in Iceland the ingredients for these recipes are, if not exactly readily, then at least not impossibly, found here, some exclusively in Asian markets and others in regular supermarkets.
I feel it is a sad omission not to have included the Thai names of the dishes, but other than that, in the absence of expert advice, I think this is an interesting insight into Thai cuisine, and I look forward to comparing it with my other two Thai cookbooks and the chapters on Thai food in some of my mixed-cuisine cookbooks.
Friday, January 18, 2008
Sample recipe from: The Book of Thai Cooking: Stuffed aubergine
I really like aubergines, and this looks like a tasty recipe.
Serves 4.
2 aubergines (eggplants), each weighing about 225 g
2 garlic cloves, finely chopped
2 stalks lemon grass, chopped
2 tbs vegetable oil
1 small onion, finely chopped
175 g chicken breast meat, finely chopped
2 tsp fish sauce
25 leaves of Thai basil (holy basil)
Freshly ground black pepper
Thai basil leave for garnish
Preheat the grill in your oven. Grill the whole aubergines for about 20 minutes, turning frequently, until they are evenly charred all over.
While the aubergines are cooking, grind the garlic and lemon grass together in a mortar. Set aside. Heat the oil in a wok, add the onion and fry, stirring occasionally, until golden. Add the garlic/lemon grass paste, fry for 1-2 minutes, then add the chicken. Stir fry for 2 minutes. Add the fish sauce and basil and plenty of pepper.
Cut each aubergine in half lengthwise. Carefully scrape most of the the flesh from inside the skins and put in a bowl. Keep the skins hot. Cut the flesh into pieces with scissors. Put in the hot wok and stir-fry with the chicken mixture for about 1 minute. Put the aubergine skins on a hot serving platter and divide the chicken mixture between them. Garnish with basil leaves.
Serves 4.
2 aubergines (eggplants), each weighing about 225 g
2 garlic cloves, finely chopped
2 stalks lemon grass, chopped
2 tbs vegetable oil
1 small onion, finely chopped
175 g chicken breast meat, finely chopped
2 tsp fish sauce
25 leaves of Thai basil (holy basil)
Freshly ground black pepper
Thai basil leave for garnish
Preheat the grill in your oven. Grill the whole aubergines for about 20 minutes, turning frequently, until they are evenly charred all over.
While the aubergines are cooking, grind the garlic and lemon grass together in a mortar. Set aside. Heat the oil in a wok, add the onion and fry, stirring occasionally, until golden. Add the garlic/lemon grass paste, fry for 1-2 minutes, then add the chicken. Stir fry for 2 minutes. Add the fish sauce and basil and plenty of pepper.
Cut each aubergine in half lengthwise. Carefully scrape most of the the flesh from inside the skins and put in a bowl. Keep the skins hot. Cut the flesh into pieces with scissors. Put in the hot wok and stir-fry with the chicken mixture for about 1 minute. Put the aubergine skins on a hot serving platter and divide the chicken mixture between them. Garnish with basil leaves.
Thursday, January 17, 2008
Sample recipe from: The Book of Thai Cooking: Spicy fried rice
There are several fried rice recipes in the book, all of them worth trying, so I made a random choice.
First, here is a basic recipe for a spice paste that the rice recipe calls for:
Red curry paste:
1 tbs coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
4 garlic cloves, chopped
3 coriander roots, chipped (or use stalks if roots are not available)
8 dried red chillies, deseeded and chopped
2 stalks lemon grass, chopped
Grated zest of 1/2 kaffir lime
3 cm piece galangal, chopped
2 tsp shrimp paste
Heat a wok and roast the coriander and cumin seeds until they begin releasing their scent. Grind in a mortar or food processor with the pepper.
Add the remaining ingredients and grind into a smooth paste. Keeps for 4 weeks in an air-tight container stored in a refrigerator.
Enough to make 4 tablespoons.
Spicy fried rice:
175 g long grain (fragrant) white rice
2 tbs vegetable oil
1 large onion, finely chopped
3 garlic cloves, chopped
2 fresh green chilli peppers, deseeded and finely chopped
2 tbs red curry paste (see recipe above)
55 g lean pork, very finely chopped
3 eggs, lightly whipped to mix yolks and whites
1 tbs fish sauce
55 g cooked shrimps
For garnish: finely julienned red chilli pepper, torn chilantro leaves and “feathered” spring onions (cut leaves in half where they start to turn green. Cut into fine strips, about halfway down the stalk, using scissors. Put the leaves into a bowl of cold water to make the strips curl up (a few seconds)).
Steam the rice according to instructions on the packet. Heat the oil in a wok, add onion, garlic and chilli pepper and fry until the onion is softened, stirring occasionally. Add the curry paste and stir-fry for 3-4 minutes. Add the pork and stir-fry for 2-3 minutes. Then add the rice and stir to coat in the other ingredients. Push the rice aside in the pan and pour the egg mixture into the center of the pan. When the mixture begins to cook, stir it into the rice to coat and immediately add fish sauce. Stir in the shrimps. Put on a heated serving platter and decorate with the red chilli, chilantro and spring onion “feathers”.
First, here is a basic recipe for a spice paste that the rice recipe calls for:
Red curry paste:
1 tbs coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
4 garlic cloves, chopped
3 coriander roots, chipped (or use stalks if roots are not available)
8 dried red chillies, deseeded and chopped
2 stalks lemon grass, chopped
Grated zest of 1/2 kaffir lime
3 cm piece galangal, chopped
2 tsp shrimp paste
Heat a wok and roast the coriander and cumin seeds until they begin releasing their scent. Grind in a mortar or food processor with the pepper.
Add the remaining ingredients and grind into a smooth paste. Keeps for 4 weeks in an air-tight container stored in a refrigerator.
Enough to make 4 tablespoons.
Spicy fried rice:
175 g long grain (fragrant) white rice
2 tbs vegetable oil
1 large onion, finely chopped
3 garlic cloves, chopped
2 fresh green chilli peppers, deseeded and finely chopped
2 tbs red curry paste (see recipe above)
55 g lean pork, very finely chopped
3 eggs, lightly whipped to mix yolks and whites
1 tbs fish sauce
55 g cooked shrimps
For garnish: finely julienned red chilli pepper, torn chilantro leaves and “feathered” spring onions (cut leaves in half where they start to turn green. Cut into fine strips, about halfway down the stalk, using scissors. Put the leaves into a bowl of cold water to make the strips curl up (a few seconds)).
Steam the rice according to instructions on the packet. Heat the oil in a wok, add onion, garlic and chilli pepper and fry until the onion is softened, stirring occasionally. Add the curry paste and stir-fry for 3-4 minutes. Add the pork and stir-fry for 2-3 minutes. Then add the rice and stir to coat in the other ingredients. Push the rice aside in the pan and pour the egg mixture into the center of the pan. When the mixture begins to cook, stir it into the rice to coat and immediately add fish sauce. Stir in the shrimps. Put on a heated serving platter and decorate with the red chilli, chilantro and spring onion “feathers”.
Wednesday, January 16, 2008
Sample recipe from: The Book of Thai Cooking: Chicken with lemon grass
Serves 4-6.
1 chicken, about 1,5 kg, split into 8 parts
4 thick stalks of lemon grass
4 spring onions, chopped
4 black peppercorns, crushed
2 tbs vegetable oil
1 fresh green chilli pepper, deseeded and finely sliced
4 tbs water
2 tsp fish sauce
1 fresh red chilli pepper,cut into narrow strips, for garnish
Make a couple of shallow cuts into each chicken piece with a sharp knife. Arrange the pieces in one layer in a shallow dish.
Bruise the top part of the lemon grass stalks and set aside. Chop the lower halves and then grind them in a mortar with the spring onions and peppercorns. Spread over the chicken pieces and into the cuts. Cover and let stand for 2 hours.
Heat the oil in a wok, add the chicken pieces and cook for about 5 minutes or until lightly browned, stirring occasionally. Add the green chilli, the bruised lemon grass pieces and the water. Put a lid on the wok and simmer slowly for about 25-30 minutes, until cooked. Stir in the fish sauce. Put the chicken pieces on a heated serving platter and sprinkle the red chilli strips on top.
1 chicken, about 1,5 kg, split into 8 parts
4 thick stalks of lemon grass
4 spring onions, chopped
4 black peppercorns, crushed
2 tbs vegetable oil
1 fresh green chilli pepper, deseeded and finely sliced
4 tbs water
2 tsp fish sauce
1 fresh red chilli pepper,cut into narrow strips, for garnish
Make a couple of shallow cuts into each chicken piece with a sharp knife. Arrange the pieces in one layer in a shallow dish.
Bruise the top part of the lemon grass stalks and set aside. Chop the lower halves and then grind them in a mortar with the spring onions and peppercorns. Spread over the chicken pieces and into the cuts. Cover and let stand for 2 hours.
Heat the oil in a wok, add the chicken pieces and cook for about 5 minutes or until lightly browned, stirring occasionally. Add the green chilli, the bruised lemon grass pieces and the water. Put a lid on the wok and simmer slowly for about 25-30 minutes, until cooked. Stir in the fish sauce. Put the chicken pieces on a heated serving platter and sprinkle the red chilli strips on top.
Tuesday, January 15, 2008
Sample recipe from: The Book of Thai Cooking: Fish with coconut and galangal
4 tbs vegetable oil
1 shallot, chopped
4 cm piece of galangal, finely chopped
2 stalks lemon grass, finely chopped
1 small fresh chilli pepper, seeded and chopped
125 ml coconut milk
2 tsp fish sauce (nam pla)
5 chilantro (leaf coriander) twigs
About 350 g fish fillets, for example from a small flounder or sole or other flatfish
1 small onion, sliced
Freshly ground black pepper
Heat 1 tbs oil in a wok and add shallot, galangal, lemon grass and chilli. Stir-fry for about 3 minutes, until the stuff begins to brown slightly. Put into a food processor, add coconut milk, fish sauce and the stalks from the chilantro and blend (purée?) well. Put the fish into a heat-proof, shallow bowl that fits into the mouth of a saucepan, and pour the sauce over it. Cover the bowl, put on top of a saucepan with boiling water, and steam for 8-10 minutes.
Meanwhile, heat the remaining oil in the wok at medium heat. Add the onion and fry, stirring occasionally, until browned. Remove from the wok with a slotted spoon and drain on kitchen paper. Put the chilantro leaves in the wok and fry for a few seconds. Remove like the onion and drain on kitchen paper. Serve the fish with the chilantro leaves and onion sprinkled on top and plenty of ground black pepper on top of that.
1 shallot, chopped
4 cm piece of galangal, finely chopped
2 stalks lemon grass, finely chopped
1 small fresh chilli pepper, seeded and chopped
125 ml coconut milk
2 tsp fish sauce (nam pla)
5 chilantro (leaf coriander) twigs
About 350 g fish fillets, for example from a small flounder or sole or other flatfish
1 small onion, sliced
Freshly ground black pepper
Heat 1 tbs oil in a wok and add shallot, galangal, lemon grass and chilli. Stir-fry for about 3 minutes, until the stuff begins to brown slightly. Put into a food processor, add coconut milk, fish sauce and the stalks from the chilantro and blend (purée?) well. Put the fish into a heat-proof, shallow bowl that fits into the mouth of a saucepan, and pour the sauce over it. Cover the bowl, put on top of a saucepan with boiling water, and steam for 8-10 minutes.
Meanwhile, heat the remaining oil in the wok at medium heat. Add the onion and fry, stirring occasionally, until browned. Remove from the wok with a slotted spoon and drain on kitchen paper. Put the chilantro leaves in the wok and fry for a few seconds. Remove like the onion and drain on kitchen paper. Serve the fish with the chilantro leaves and onion sprinkled on top and plenty of ground black pepper on top of that.
Monday, January 14, 2008
Sample recipe from: The Book of Thai Cooking: Chicken and mushroom soup
Many Asian soups are brilliantly simple and fresh, with a multitude of flavours. Some of my acquaintances claim they don’t like Asian (by which they mean “Chinese”) soups, because they are, to quote one of them “just flavoured water”, i.e. they are nothing like the thick, stew-like soups and the creamy French-style concoctions they are used to, but of course these soups are not meant to be meals in themselves, but merely appetizers. I must admit that I have eaten Chinese soups that were basically stock with some egg in them, but this looks like a slightly more filling soup.
It has three ingredients I have never used before: Chinese mushrooms, fish sauce and spring onions. I have eaten all three, but never used them in cooking.
Serves 4.
2 garlic cloves, crushed
4 chilantro (fresh coriander) stalks (with leaves)
1 1/2 tsp black peppercorns, ground
1 tbs vegetable oil
1 litre chicken stock
5 dried black Chinese mushrooms, soaked on cold water for 20 minutes, drained and coarsely chopped
1 tbs fish sauce (nam pla)
116 g chicken, cut into strips
55 g spring onions, finely sliced
Some coriander stalks with leaves for garnish
Purée the garlic, chilantro (stems and leaves) and pepper in a food processor or grind with a mortar and pestle. Heat the oil in a wok, add the purée and stir fry for 1 minute. Add stock, mushrooms and fish sauce and simmer for 5 minutes.
Add the chicken strips, lower the temperature so the liquid is barely simmering and simmer gently for 5 minutes. Sprinkle the spring onion slices on top and garnish with chilantro.
It has three ingredients I have never used before: Chinese mushrooms, fish sauce and spring onions. I have eaten all three, but never used them in cooking.
Serves 4.
2 garlic cloves, crushed
4 chilantro (fresh coriander) stalks (with leaves)
1 1/2 tsp black peppercorns, ground
1 tbs vegetable oil
1 litre chicken stock
5 dried black Chinese mushrooms, soaked on cold water for 20 minutes, drained and coarsely chopped
1 tbs fish sauce (nam pla)
116 g chicken, cut into strips
55 g spring onions, finely sliced
Some coriander stalks with leaves for garnish
Purée the garlic, chilantro (stems and leaves) and pepper in a food processor or grind with a mortar and pestle. Heat the oil in a wok, add the purée and stir fry for 1 minute. Add stock, mushrooms and fish sauce and simmer for 5 minutes.
Add the chicken strips, lower the temperature so the liquid is barely simmering and simmer gently for 5 minutes. Sprinkle the spring onion slices on top and garnish with chilantro.
Sunday, January 13, 2008
Cookbook of the week # 19: The Book of Thai Cooking by Hilaire Walden
There are a number of Thai restaurants in Reykjavík and I occasionally treat myself to some Thai food. This book, which is part of a series of ethnic cookbooks, is illustrated with photographs and most of the recipes seem to be simple and easy, although some of the ingredients must have been hard to come by back when it was first published in Iceland in 1993. Since then, at least three Asian markets have opened in Reykjavík, and one of the supermarket chains has added many oriental ingredients to its shelves, so it should not be hard to get galangal, lemon grass or fish sauce or most of the other unfamiliar ingredients.
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