My Tom Kha Gai (Thai Chicken Coconut Soup)

Tom Kha Gai_a little bit of soy

When I eat out and find something tasty, I always think how I can recreate it at home using easily accessible ingredients.

Tom Kha Gai was one of the dishes. I always loved this spicy and creamy Thai Chicken Coconut Soup and wanted to make it at home. The problem was galangal and lemongrass, which are not really common here in Australia. I tried a few attempts using common ingredients, which were “Good”, not “Delicious”.

And, a couple weeks ago, I suddenly made the “Delicious” version of Tom Kha! I seriously do not know what happened, but it came out really GREAT!

In this recipe, I use lemon rind and ginger instead of lemongrass and galangal.

This Tom Kha Gai has a lot of veggies, so that a bowl of this soup becomes a complete meal.

Hope you enjoy this super easy Tom Kha Gai.

 

Ingredients (Serving 4):

For Chicken:

1 Chicken Breast – cut into chunks

1 teaspoon of Cooking Sake (or White wine)

2 teaspoons of Fish Sauce

A pinch of Sea Salt

For Broth

900ml Water

50ml Cooking Sake (or White wine)

1 Lemon and the Rind

1 leaf of Kaffir Lime

15g of Ginger – peeled and cut into julienne

2 cloves of Garlic – finely chopped

1 bird’s eye chili-  finely sliced (remove seeds if you prefer not hot)

A pinch of Sea Salt

1 Tablespoon of Fish Sauce

270ml good quality Coconut Cream

5 leaves of Basil – sliced

For Vegetables – any veggies left in the fridge will be fine! These are what I used;

1 Onion – sliced

6 Mushrooms – cut into 4

100g Green Beans

8 Okra – trim the head and cut lengthwise into half

1/2 Red Capsicum – cut into strips

6 Brussel Sprouts – cut into half

250g Beansprouts

Method:

  1. In a small bowl, marinade chicken breast with cooking sake, fish sauce and a pinch of sea salt for about 20 minutes.
  2. In a large pot, place water, cooking sake, lemon rind, kaffir lime leaves, ginger, garlic and chili. Bring it to boil. Reduce the heat once it is boiled and simmer it for 20 minutes to make the broth fragrant.
  3. Add the marinaded chicken (Method 1) including the liquid into the pot. Cook it for 5 minutes.
  4. Add all vegetables (except beansprout) into the pot and a pinch of sea salt. Cook it for about 10 minutes or until the brussel sprouts are cooked.
  5. Remove the lemon rind, kaffir lime leaves. Add 1 tablespoon of fish sauce, coconut cream and basil leaves. Squeeze 1/4 of lemon and simmer it for another 5 minutes.
  6. Place 1/4 beansprouts in each serving bowl. Pour the Tom Kha Gai over the the beansprouts. Serve while hot with lemon wedges.

 

 

 

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Gluten Free! Lupin Chicken Katsu

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This is my first Japanese recipe using my new super food – Lupin Flakes!

I use Australian sweet Lupin Flakes as the crumb in a well-known Japanese dish – Chicken Katsu  (Did you know that Katsu is from the English ‘Cutlet’ or the French ‘ Cotelette’?).

In this recipe, the Lupin crumbs are as crispy as Panko, and for a bonus, this Chicken Katsu is now gluten free as well as suitable for low carb diet.

As Lupin Flakes are slightly sweet (as it is a legume), I do not think that you need to make a separate sauce to go with this Chicken Katsu.

Try this recipe if you are on a gluten free or low carb diet, or just want try something new in a traditional Japanese cooking. Hope you like it 🙂

Ingredients (Serving for 2):

1 free range Chicken Breast

1 teaspoon of Dark Sugar

2 pinch of Sea Salt

Sea Salt and Black Pepper for seasoning

1 tablespoon of Corn flour (or your choice of gluten free flour)

1 Egg

1/2 cup of Lupin Flakes

Oil for Shallow-Frying

Method:

Preparation for Chicken Breast

  1. Firstly make chicken breast thinner and flatter. Lay the chicken breast flat . Slice lengthways down the middle to halfway through. From the bottom of the cut, slice out towards the side and fold out the flaps you have created, like a book, door or butterfly (whatever you want to call it). Cut it into half to make 2 even pieces.
  2. Rub dark sugar and 2 pinches of sea salt into the chicken breasts. Cover them with a plastic wrap and leave them for about 20 minutes (This method is to neutrilise of the smell of chicken, as well as to make the chicken breast moist).
  3. Pat-dry the chicken breasts with kitchen paper towels and season with sea salt and black pepper.

Crumbing

  1. Tip corn flour (or your choice of flour) onto a plate, beat an egg in a shallow bowl and tip lupin flakes onto a plate.
  2. Firstly coat the chicken breasts with the flour and shake the excess flour off. Secondly dip the chicken into the beaten egg. And then, press the chicken into the lupin flakes.

Shallow-Frying

  1. Heat oil to 180 °C in a large frying pan. Place the crumbed chicken breasts into the oil and cook for 2-3 minutes on each side or until they are cooked and become golden and crispy.
  2. Remove them from the oil and drain excess oil on a wire rack or kitchen paper towels.

Plating

Slice the chicken katsu into stripes and serve while hot.

 

Big Salad – Larb Gai – Thai Chicken Larb Salad

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It is getting cold here in Australia. However, I still sometimes feel like eating salad…. Big Salad. Is there anyone feeling the same as me????

I would like to introduce my Thai Larb Salad recipe today for my friends who feel the same as me – feel like big salad during this cold weather. This Larb Salad is warm. Chili in the salad makes you warm too. Super simple to make as well. Healthy  – no oil involved.

Convinced? Try it. Hope you like it 🙂

Ingredients (serving 3-4):

 

For Salad

1 Carrot – grated

3-4 Spring Onions – chopped

1 Onion – thinly sliced

3 stalks of Celery – finely chopped

100g of Mushrooms (about 4 mushrooms) – sliced

300g of Cabbage (about 1/4) – thinly sliced

1/2 Cucumber – sliced

1 bunch of Coriander  – chopped

For Chicken

150- 160g of Chicken Mince

50ml of Water

50ml of Cooking Sake (or any cooking wine)

 

For Dressing

4 Tablespoons of Lime Juice

3 Tablespoons of Fish sauce

2 Teaspoons of Brown Sugar

1 clove of Garlic – finely chopped

1 red eyed Chili (or any of your preferred chili) – finely chopped

Method:

  1. For Salad, place carrot, spring onions, onion, celery and mushrooms in a large bowl. Arrange sliced cabbage and cucumber nicely on a serving plate.
  2. For Dressing, mix all of the ingredients very well. Put it aside.
  3. For Chicken, boil water and cooking sake in a frying pan. Add chicken mince into it. Cook it while breaking it up with a spatula, until the chicken is cooked and the liquid has almost evaporated.
  4. Add the cooked chicken with the remaining liquid (from Method 3) into the salad bowl (Method 1). Add the dressing (Method 2) into it and mix all together.
  5. Place the chicken mince mixture on the arranged cabbage. Add coriander on top. Serve it while the chicken is warm.

Sweet & Sour! Teriyaki Chicken and Roasted Vegetables Salad with Dijon Vinaigrette Dressing

This is my new “BIG” Salad Recipe.

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I try to cook salad for dinner more often these days, since we are trying to eat less carbs than before. This is just simply due to our age. We just cannot eat the same amount of food as we did before. However I would still like to feel satisfied after each meal.

So I made this salad. It contains both meat and vegetables, therefore it is quite filling while being healthy.

This Teriyaki Chicken Salad technically has 2 dressings (1 sauce and 1 dressing if I wold like to be specific) – Teriyaki sauce and Dijon Vinaigrette. The sweetness of teriyaki sauce and the sourness of vinaigrette dressing totally balance each other. The roasted vegetables suck these 2 dressings in! The soft boiled egg topping (which is optional, but!) gives the salad richness. YUM YUM YUM.

BTW, please note that you do not need to buy “Teriyaki”sauce from the shop 🙂 Hope you like it.

 

Ingredients (serve for about 3)

For Chicken

300g Chicken Breast (boneless, skinless)

Salt and Black pepper for seasoning

1/2 teaspoon of Plain Flour

For Vegetables

6 big florets of Cauliflower

1 Red Capsicum

3/4 Butternut Pumpkin (or your favorite pumpkin)

1.5 tablespoons of Olive Oil for roasting

150g of Leafy Mix

Teriyaki Sauce

1.5 tablespoons of Brown Sugar

1.5 tablespoons of Soy Sauce (Japanese one)

0.5 tablespoon of Cooking Sake

Dijon Vinaigrette Dressing

2 Limes – juiced (you can replace it with 3/4 lemon)

5 teaspoons of White Vinegar

2 teaspoons of Dijon Mustard

5 teaspoons of Extra Virgin Olive Oil

Soft boiled egg for topping (optional)

3 Eggs

 

Method:

  1. Preheat oven to 200 °C.
  2. Cut chicken breast and all vegetables into bite size pieces.
  3. Place the chicken into a small bowl and season with salt and black pepper. Put it aside.
  4. Place the cauliflower and the pumpkin into a roasting tray, and the red capsicum into a different tray. Coat them with olive oil. Roast the cauliflower and the pumpkin for 30 minutes until they are cooked and caramelised. For capsicum, place the tray into the oven 10 minutes after the cauliflower/pumpkin tray. Roast it for 20 minutes.
  5. In the mean time, make teriyaki sauce and Dijon Vinaigrette dressing by mixing all ingredients. Put them aside.
  6. Make soft boiled eggs for topping. Boil water in a small pot. Place eggs into the boiling water gently. Please use cold eggs from the fridge. Cook them for 6 minutes. Remove from the pot and cool them down in cold water. Put them aside.
  7. Now make teriyaki chicken. Heat a small amount of oil (which is not included in the ingredients’list above). Sprinkle plain flour over the chicken breast and mix them well.  Place the chicken into the frying pan. Pan-fry both sides of the chicken until lightly browned. Turn up the heat to high. Add the teriyaki sauce into the pan. Keep cooking it for about 30 minutes or until the sauce becomes silky and shiny, while applying the sauce over the chicken with a spoon.
  8. Now assemble the salad. Place 1/3 leafy mix on each serving place. Arrange the roasted vegetables and the teriyaki chicken on the leafy mix nicely. Pour the remaining teriyaki sauce over the salad. Place the soft boiled egg on top. Serve it warm with the Dijon vinaigrette dressing.

 

Homemade Chicken Ham

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This homemade chicken ham is super easy to make and super versatile. Make it during the weekend and you can use it for sandwiches, chicken salad or just serve it by itself as an appetiser – you can use it in many ways! In this recipe I used dried basil, but you can use your favourite herbs. This is “ham” so it can last for about a week in the fridge.

Hope you enjoy!

Ingredients:

1 Chicken Breast  – about 300g,  boneless, skinless

3/4 Teaspoon of Sea Salt – about 5ml

3/4 Teaspoon of Brown Sugar – about 5ml

1/2 Teaspoon of Dried Basil

A pinch of Black Pepper

 

Method:

  1. Rub sea salt and brown sugar into the chicken breast.
  2. Sprinkle dried basil leaves and black pepper over the chicken evenly.
  3. Wrap the chicken with plastic wrap very tightly . Make sure that there is no air inside. Let the chicken rest over night in a cooler place of the fridge.
  4. Next day, take the chicken out from the fridge and unwrap it from the plastic wrap. Then wrap it again with new clean plastic wrap tightly, like a candy wrapper. Tie up each end with a rubber band. Make sure that there is no air inside.
  5. Boil water in a pot. Place the wrapped chicken in the pot. Reduce the heat to low/medium. Keep cooking it for 20 minutes. While cooking, turn the chicken occasionally.
  6. Turn the heat off and let it sit for about 3 hours or until the water has cooled down.
  7. After 3 hours, remove the chicken from the pot and get rid of water inside. Wipe moisture around the chicken and wrap it with new plastic wrap. Place it in the fridge over night.
  8. It is ready to eat the next day. Unwrap and slice the chicken thinly to serve.

Very Moist Pan-fry Chicken

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Serving: 2-3

Ingredients:

1 Chicken Breast – about 300g – skinless (Recommend to use a good quality Chicken as it is a very simple recipe which features a flavour of the Chicken)

½ Teaspoon of Sea Salt

A pinch of Black Pepper

 

Method:

  1. Sprinkle Salt and Black Pepper on both side of the Chicken Breast. Wrap it with paper towel and rest it for at least 20 minutes.
  2. Heat a frying-pan over high heat. Once the frying-pan becomes very hot, place Chicken on the pan and reduce the heat to medium.
  3. Cook it for 5 minutes and then turn. Cool the other side for 8 minutes and then turn the heat off. If you see any red raw part of the Chicken, just put the side down on the frying-pan for 20 seconds to seal it.
  4. Remove the Chicken from the pan and wrap it by alfoil immediately. Put it on the still-hot frying-pan (with heat off) and res it for 20-30 minutes.*
  5. Unwrap the alfoil and thinly slice the Chicken like slicing roast beef, then serve. **

 

Note:

*When the Chicken is removed from the flying-pan, it is ok that Chicken is not completely cooked. The Chicken will be cooked while resting in the alfoil by afterheat. This makes the Chicken most.

**When unwrap the alfoil, you will see the juice from the Chicken. His is the goodness of the Chicken! The easiest way to utilise this juice is adding into soup (if you make soup as a side dish). Otherwise you can make sauce for the Chicken by adding a little bit of Soy Sauce and Sugar

Chicken in a Bag – Tori no Tsutsumi-Yaki Miso Sauce

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Serving: 2

Ingredients

1 Chicken Breast – thinly sliced withy angle (diagonal cut surface is made)

A handful Cabbage – sliced into thin strips

1 Flat Mushroom – sliced

¼ Onion – sliced

¼ Red Capsicum – sliced into 0.5cm lengthwise (4 slices per bag)

Miso Sauce

1.5 Tablespoon of Miso

1 Tablespoon of Soy Sauce

1 Tablespoon of Mirin

1 Tablespoon of Cooking Sake

1 clove of Garlic – minced

Method

  1. Mix all ingredients for Miso Sauce in a bowl. Put Chicken Breast in it and marinade for 15 minutes.
  1. Preheat oven to 200 degree.
  1. Prepare the 2 pieces of baking paper. On each baking paper, place Cabbage first, and then Onion and Mushrooms. Place the marinade Chicken Breast on top of the vegetables evenly. Arrange Red Capsicum on top.
  1. Wrap it with the baking paper. Fold the longer edge into the middle and twist the short edge like a candy wrap.

Place them onto a baking tray and bale them for 20 minutes