Tom Kha Gai a la Sopa
This soup recipe was from a simple country
girl who went to work for a restaurateur. He found that her
soup was better than his!
The recipe relies on
the proportions of each and the thick coconut milk. There
is a small “catch” in the back of the throat attests to the
chili content, but the coconut milk smooths this out. The
lack of bones in the chicken pieces elevates this soup from
Put coconut milk and
Tom Kha paste into a pot and bring to the boil – about 2
Add chicken breast
pieces and bring to the boil again over a medium heat –
about 5 minutes.
Add the rest of the
ingredients, other than the coriander, and boil for another
2 minutes over medium heat.
This can be served
immediately, if in a hurry, or allowed to simmer for a while
to enhance the spiciness.
Sprinkle the coriander
over the soup just before serving.
Braised Five Spice Coconut Prawns
The use of desiccated coconut is very
popular in Malaysia, and this recipe has its origins there.
For authenticity substitute Garam Masala instead of the Five
Spice. A flavorsome way to present prawns.
Clean the prawns, remove head and tail
and vein down the back. Dry and then
flood with lemon juice and stand for 15
minutes. Place desiccated coconut in a
bowl with 5 tablespoons of boiling water
and leave for 15 minutes.
After standing for 15 minutes, place the
coconut, onion, garlic, coconut milk,
turmeric, Five Spice, and chilli paste
in the food processor, and puree the
mixture, adding water to keep the
mixture quite thin in consistency.
boil the mixture and put half of it in a
baking dish, adding the prawns and then
pouring the rest of the mixture over the
Cover the baking dish and bake in the
oven at 220 degrees Celsius for 8-10
minutes. Serve immediately on steamed
rice and then sprinkle the spring onion
over them as garnish.
Salmon and avocado
Avocados are back in
town. They range from B. 79 to B. 99 at
the time of writing this, but you only
need two. (Or you can cheat and buy a
commercial avocado dip.) Salmon steaks
are available at better supermarkets.
This is a very simple and quick dish but
one that is a little above the
‘ordinary’. The Himalayan Pink Salt is
a bit of a giggle, but worth it.
Preheat an outdoor
grill for high heat, and lightly oil grate.
In a medium bowl, mash
together avocados, garlic, yogurt, and lemon juice. Season
with salt and pepper.
Rub salmon with dill,
lemon pepper, and salt. Place on the prepared grill, and
cook 15 minutes, turning once, until easily flaked with a
fork. Serve with the avocado mixture, and lightly sprinkle
with the pink salt.
Pan-Fried Moroccan Chicken
Something a little different this week.
A Moroccan dish best served with
Cous-cous, but your old stand-by Jasmine
rice will be fine. It calls for fresh
chilli, dried chilli and garlic. If you
are not too keen on spicy food, leave
out the pepper flakes. The Moroccan
flavor comes from the marinade. Give it
an hour in a Ziploc in the fridge.
chilli flakes, garlic, lemon juice,
cinnamon, cumin, sultanas, pine nuts,
half the olive oil and 1 teaspoon salt
in a bowl. Mix well. Add chicken and
refrigerate in a Ziploc bag for one
Heat the remaining
olive oil in a large frypan. Add the
chicken pieces and cook on one side for
1-2 minutes or until golden. Turn over,
add the orange slices and cook for 2-3
minutes until cooked through. Stir
through the mint. Serve with couscous
and some low-fat yoghurt.