As promised, more of the recipes that were demonstrated at a cooking class
my daughter and I attended at The Cooks Pantry at Grange.
Today we have yummy Vietnamese Chicken.
Ingredients to serve 4
50 gm chicken thigh fillet (much juicier than breast)
4 x eschallots or 1 large brown onion
2 to 5 chilies, seeds optional (the more seeds, the hotter it gets)
1/2 tsp fish paste (brand names Prahoc or Bragoong) or a couple of dashes of fish sauce
4 cloves of garlic
3 sticks of lemongrass
1x 3rd of thumb of fresh galangal
1 tsp 5 spice
1/2 tspn grated fresh turmeric (or powdered)
salt and pepper
15 kaffir lime leaves
juice of lemon or lime
1 tbspn brown or palm sugar
|fresh galangal, turmeric, ginger and finger root|
|My daughter's beautiful hands|
Cut the chicken into large bite sized pieces
Put the remainder of the ingredients (except lime leaves) into a mortar and pestle or a food processor and process until smooth, adding vegetable oil or water if needed
Shred 5 of the lime leaves and add to the paste.
Add chicken and marine for at least five hours.
Put wooden skewers into water to soak.
Thread onto skewers interspersed with lime leaves and cook on BBQ or hot plate for about 15 minutes or until cooked (test by touch - if still soft to touch, it isn't cooked through)
Serve with steamed rice
Still to come, the Amok Fish in Banana leaf cups and Vietnamese Grilled Quail