Food Sorcery Coconut Rice
Gently coconutty sticky rice dish that you can serve on the side of spicy dishes to neutralise the chilli burn!
Ingredients -serves 4-6
This uses as whole can of coconut milk
- . 1 can coconut milk (400ml)
- . 400 ml water
- . Salt – 1 tablespoon
- . Sugar – 3 tablespoon
- . Pandan Leaf (if you find, use lemon grass or ginger)
- . Rice – 450g Jasmine Rice (Thai fragrant rice)
- 1. Save half the coconut milk, and pour the remaining milk into a measuring jug. Dilute the coconut milk with water so you have 600ml total.
- 2. Put the diluted milk into a pan with the sugar, salt and pandan leaf, stir to dissolve the sugar then bring to the boil. If you don’t dissolve the sugar, it will burn on the bottom.
- 3. While coming to boil, rinse the rice in cold water in a sieve.
- 4. Add the rice to the boiling milk, cover with lid and reduce temperature to low.
- 5. After 5 minutes add the set aside coconut milk
- 6. Stir occasionally, you don’t want it to stick to the bottom – it will take about 15 minutes to cook and the rice will be soft and dry. Remove from heat and allow to rest.
Chicken Salad Served in Lettuce
Ingredients -serves 2
- . 100g minced chicken breast
- . 1 Tbsp water
- . 1 Tbsp fish sauce
- . 1 small shallot, thinly sliced
- . 1 Tbsp lime juice
- . Chilli Flakes to taste – 1-2 teaspoons
- . 1 Tbsp toasted & crushed rice
- . Baby Gem lettuce to serve
- Herbs – mix and chop these together for best flavour
- . Handful fresh coriander leaves
- . 1 spring onion, chopped
- . Handful fresh mint leaves, roughly torn
- 1. In a wide pot or frying pan, add the water and chicken and bring to a simmer. Stir for 2 to 3 minutes breaking up any lumps – the chicken will turn white
Important – Turn off the heat
- 1. Add the fish sauce and lime juice, mix well
- 2. Add the toasted rice and the chilli flakes
- 3. Stir the herbs through
- 1. Use lettuce leaves like bowls and spoon the larb into the leaves
- 2. Serve immediately or allow to cool and serve at room temperature.
Chicken Chilli Basil
Ingredients -serves 2
- . 2 Chicken Thighs, diced
- . 25g Chopped Garlic
- . 1-2 Birdseye Chilli (traditionally this has a lot of chilli in!)
- . 4- 5 Basil Leaves
- . 1 tablespoon Light Soy Sauce
- . 1 tablespoon Oyster Sauce
- . 3 – 4 drops Dark Soy Sauce
- . 2 tablespoon Cooking Oil
- . 2 tablespoon Water or Stock
- . Pinch of Sugar (optional)
- 1. Cut chicken into small piece
- 2. Chopped chilli and garlic roughly
- 3. Heat vegetable oil in a wok over medium heat
- 4. Add chili and garlic to the hot oil and fry until aromatic
- 5. Add the chicken pieces and stir fry until no longer pink and cooked through for around 3 minutes
- 6. Season with sauces and add a pinch of sugar if desired. If it looks too dry, then add your water or stock.
- 7. Turn off the heat, stir in the basil leaves and serve with rice.
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