Feed me; an all-time favorite

An all-time favorite, chicken cashew nuts. Many Thai restaurants serve a kind of chicken cashew nuts, one better than the other, but most of them are just lovely. When done right, it is slightly sweet with a mild chili kick.

Feed me; roasted chicken

Marvelous, roasted chicken served with sticky rice and Som Tam (papaya salad). If you ever find yourself in Thung Chang (city), Thailand, it is on the main road just past the school on the left side (coming from Nan).

Endive spears, chicken and noodles.

Ingredients; chicken 200gr, chili peppers 3, endive spears 2, noodles 250 gr, shallot 2, ginger 2 cm, sunflower oil 2 tbsp for the noodle dressing; honey 1 tbsp, mirin 1 tbsp, rice wine 1 tbsp, fish sauce 1 tbsp, dark soy suace 1 tbsp, juice of 1 lime. (ingredients; here)
For vegetarians, replace the chicken with quorn pieces or mock meat.

Chop the chicken into bite size pieces. Slice the shallot, chili peppers and ginger into fine strips. Slice the endive stalks lengthwise in long small strips.
Mix all the ingredients for the noodle dressing in a small bowl.

Heat the wok, and add oil. Add ginger, chilli peppers and shallot. Stir fry for a minute and add the chicken.  stir fry until ready. Add the endive and stir fry (on high heat). Meanwhile bring 2 liters of water to the boil in a cooking pot, add noodles. Cook until just soft (about 3 minutes) and drain. Add the noodle dressing to the cooking pot, heath for a moment, turn of the heath and add the noodles. Stir well.
The endive should be done by now, still a bit crisp. Dress the noodles on a plate and serve the chicken and endive on top.

For vegetarians, replace the chicken with quorn pieces.

Mushroom soup with chili oil and deep fried noodles

Ingredients; 1 red onion, sliced mushrooms 250gr, grilled chicken 150gr ( or egg tofu for vegetarians ), coconut milk 25cl, palm vinegar 2tbsp, palm sugar 2tsp, sambal 1 tbsp, fish sauce 2tbsp, mushroom sauce 1 tbsp, 1 tom yum cube stock or chicken stock, dried noodles 30 gr, sunflower oil 25cl, chili oil, water 30cl

Heat a wok, add 2 tbsp of sunflower oil. Add sambal and stir fry for 1 minute, add finely chopped onion and fry until soft. Now add the coconut milk, water and stock cube and bring to the boil.
Add sliced mushrooms, sugar and vinegar. Cook for 5 to 10 minutes.
Meanwhile heat the rest of the sunflower oil in a small cooking pot, fry the noodles for 1 to 2 minutes and place on some kitchen paper to absorb the oil.
Add fish sauce, mushroom sauce and the diced chicken to the soup. Bring to the boil and add more fish sauce or vinegar if you like. Serve hot, add some drops of chili oil and dress with some crisp noodles.

For a vegetarian version replace the chicken with egg tofu.

Feed me; Thai home cooking action.

Home made chicken and cashew nuts.

Chicken, lime and mint

Ingredients; chicken fillet 250 gr, shallot 1, chili pepper 2, fresh ginger 3 cm, fresh mint, potato flour 1 tsp, 1 lime, honey 1 tbsp, mirin 2 tbsp, rice wine 2 tbsp, lemongrass 2, sunflower oil

Slice chicken fillet int small strips. Take a bowl and add the juice of one lime with the honey, mirin and rice wine. Mix well and add the chicken strips, marinade for one hour.
Slice the ginger into small strips and fry in sunflower oil until golden brown. Set aside on some kitchen paper. Heath a wok add some oil. Add finely chopped shallot and chili. Fry for 2 minutes. Drain the chicken, keep the marinade. Add the chicken to the wok and fry for a few minutes. Add the bruised lemon grass and the marinade. Bring to the boil. Mix 2 tbsp of water with the potato flour and add to the wok. Cook for one minute, turn off the fire and add chopped fresh mint.
Serve with rice or noodles.

Pad kra pao...

Ingredients: shallots 2, red chili peppers 2, garlic cloves 3 to 4, fish sauce 1 tbsp, light soy sauce 1 tbsp,  a little sugar 1 tsp, minced meat (pork or beef) 250 gr., holy basil (or bai kaphrao), bird's eye chilies 10, sunflower oil 2 tbsp

  

Chop the shallots and chili peppers finely. Heat a frying pan, add the oil. Fry the shallots and chilies for 1 to 2 minutes. add the smashed garlic cloves , fry for 1 more minute. Now add the minced meat and fry while breaking it up into small parts with a fork or spoon. When almost ready add the fish sauce, sugar and soy sauce. mix well, add the chopped basil and turn off the heat. Serve with steamed rice and the sliced bird's eye chillies (if you like it hot).
Pad Kra Pao chicken; use little strips of chicken instead of minced meat.
You can make a vegetarian pad Kra Pao using soy meat.

Feed me; Chicken feet

  

Chickens at an Asian market. The feet still attached and well presented, as they are a delicacy in most Asian countries. The chicken feet make a delicious gelatinous stock and a fine soup. Not very fond of the chicken feet salad though.

Feed me; lemon chicken.

Marvelous! Lemon & lime chicken at a Mae Sot restaurant, Thailand. Served with fried kale and sticky rice.

couscous chicken or vegetarian

Ingredients:
Couscous; couscous 170 gr, water 220 ml, stock cube,  olive oil, butter, tomato puree 1tbsp
Non vegetarian; chicken 250 gr, cherry tomatoes 10, 1 red onion, 2 red chili peppers, pepper, salt, garlic 1 clove, red sweet pepper 1/2, ground cumin 1tsp, mushrooms 100 gr
Vegetarian; butternut squash 1/2, paprika powder, olive oil

Bring water to the boil. Add stock cube and tomato puree. Take off the fire and add couscous.

Non-vegetarian: Slice the chili peppers, onion, sweet pepper and mushrooms. Heat a frying pan add olive oil and chili peppers. After a minute add onion and sweet pepper. Try for 5 minutes. add diced chicken. Fry for another 3 to 4 minutes before adding mushrooms, pepper and salt. Add a few tbsp of water, finely chopped garlic and cumin.
Loosen the couscous with a fork. Put the couscous in a tajine end dress with the fry chicken and vegetables. You can serve it now. But even better, put the tajine in an oven foe 30 minutes at 180°c.

Vegetarian; Slice butternut in big cubes. Peel off the skin. Pre heat the oven (220°c). Pour plenty of olive on the butternut. Put on an oven tray and add pepper, salt, paprika powder and a little cumin on top. Place in the oven until soft. Slice the chili peppers, onion, sweet pepper and mushrooms. Heat a frying pan add olive oil and chili peppers. After a minute add onion and sweet pepper. Fry for 5 minutes. add mushrooms, pepper and salt. Add a few tbsp of water, finely chopped garlic and cumin.
Loosen the couscous with a fork. Put the couscous in a tajine end dress with the butternut and vegetables. You can serve it now. But even better, put the tajine in the oven for 30 minutes at 180°c.

Feed me; take away chicken

Take away chicken! Sibu, Sarawak Malaysia.

recipes: Chicken salad with rocket salad and cashew nuts.

Ingredients: tomatoes 4, rocket salad 100 gr, chicken fillet 150gr, cashew nuts 100 gr, ginger 2 cm, olive oil, paprika powder, cayenne pepper, salt, pepper, balsamic cream 2 tbsp, Vinegar 1 tbsp, honey 1 tbsp, rock salt, chives

Cut the ginger into small strips and fry in a little oil until golden brown. Put the ginger on some paper towels to soak up the oil.
Cut the chicken to bite sized bits, season with pepper, salt and paprika powder. Heat a frying pan add some olive oil and fry the chicken. Just before its done add honey and cayenne pepper.
Meanwhile dry roast the nuts.
Slice the tomatoes. Cut the chives and rocket salad.
Dress a plate with the tomatoes, rocket salad and nuts. Sprinkle the ginger and chives on top. Dress with the warm chicken. Drizzle with the honey from the frying pan, vinegar and white balsamic cream. Finally,  finish with some rock salt.
I used apple vinegar and rock salt from Bo Klua, Thailand.

recipes: chicken sweet and sour

anIngredients: sweet pepper half a red one and half a yellow one, 1 small courgette, cornstarch, chicken breast 200 gr, 10 mushrooms, 2 cm fresh ginger, 2 chili peppers, garlic 4 cloves, 2 tsp palm sugar, tomato ketchup 2 tbsp, dark soy sauce 1 tbsp, fish sauce 1 tbsp, vinegar 1 tbsp, rice 100 gr, chives, sunflower oil.

Boil or steam the rice, no salt. Cut the vegetables in to small strips, the chicken as well. Cover the chicken with cornstarch and deep fry in oil.  Put aside.
Take 2 cloves of garlic and slice into thin rings. Slice the ginger in to very fine strips. Deep fry the ginger and garlic until crisp. Put aside.
Heat a wok add oil and sliced chili. Fry for a minute and add vegetables. Add 2 smashed cloves of garlic, vinegar, soy sauce, fish sauce, palm sugar and ketchup. Cook for a few minutes add the chicken.
Mix the boiled or steamed rice with the deep fried garlic, ginger and the chives.
Serves two.

recipes: Chicken salad

Ingredients: Shallot 2, medium sized red onion 2, ripe tomatoes (Cœur de Bœuf) 4, 3 red chili pepper, 1/2 cup of peanuts, 1/2 cup cashew nuts, 1/5 part iceberg salad, sunflower oil 8 tbsp, 1 lime, black pepper, rock salt, fish sauce 2 tbsp, a little palm sugar about a tsp, rice crackers (Vietnamese or plain), chicken breast 300 gr, sambal oelek 1 tbsp, paprika powder 1/2 tbsp.

Slice the chicken in to small strips. Take 4 tbsp of oil and mix with sambal, paprika powder, pepper and salt. Mix together with the chicken and leave for about an hour to marinade.
Slice the red onion in fine rings and fry until golden brown in some oil. Dry roast the nuts.
Slice the shallots and chilli peppers in to fine rings and put in a bowl. Add the sliced tomatoes, dry roasted nuts and the finely sliced iceberg salad. Mix 3 tbsp lime juice with 2 tbsp fish sauce, 2tbsp oil and sugar.
Add black pepper, rock salt and the lime mixture to the salad and mix gently with your hands.
Fry the chicken in a wok or frying pan. When done dress the plates and sprinkle with some rice crackers (small parts).

recipes: Lemon chicken

Ingredients: coconut milk 0,4 L., chicken breast 400 gr, 1 lemon, 1 lime,
             2 red chili peppers, lemongrass 2 stalks, 3 lime leaves,
             spring onion 1, light soy sauce 1 tbsp, turmeric 2 tsp,
             white sugar 1 tbsp, pineapple 300 gr, butter 2 tbsp.,
             fish sauce 1 or 2 tbsp., chili peppers 2

Mix coconut milk, juice of half a lemon, juice of half a lime, sugar, turmeric, sliced chili pepper and soy sauce in a cooking pot and bring slowly to the boil. Add lemongrass. Slice the chicken in to medium sized parts and add to the mixture. Let it simmer. Add fishsauce to taste.
Meanwhile cut up the Pineapple (you can use canned), heat the butter in a frying pan. Fry the pineapple until golden brown.
Add the zest of the lemon and lime to coconut mixture. Taste and add more lime or lemon juice if necessary. I add 1 tbsp fish sauce as well. When the chicken is ready, serve it and dress with the pineapple, spring onion and sliced chili peppers.
I serve this one with white rice.

Feed me: chicken feet soup

 

The broth is very nice, the feet to chewy for my taste. Eat it hot because it becomes gelatinous when it cools down. Nan, Thailand, Xmas 2011.

recipes: Panang chicken and mushroom

Ingredients; sunflower oil 2 tbsp, coconut milk 0,5 L, garlic 6 small cloves, chicken (breast) 200 gr, fresh ginger 3 cm, panang curry paste 80 gr, lime leaves 5,  onion medium sized 1, mushrooms 300 gr, lemongrass 2 stalks, fish sauce 2 tbsp, lime 1, red chili pepper 2, palm sugar 25 gr

Fry the roughly chopped onion and sliced chili for a few minutes in the oil. Add the panang paste and fry for one more minute before adding the coconut milk. Let it simmer for about 5 minutes (until oil comes on top) and add sliced ginger, garlic (just bash it) , the lemongrass (cut in 3 and bash it) and sugar. Cut the mushrooms in half and add together with the diced chicken. Cook softly until ready and finish of with fish sauce and lime juice. taste and take of the fire before adding the shredded lime leaves. Serve with rice. You use more or less curry paste and chili peppers, this is medium spicy.

For a vegetarian meal you can add mock meat instead of chicken.