Khun Ocha's Cookbook
Braised Five Spice Coconut Chicken
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 chicken fillets.
Clean the chicken fillets and dry then
pour 50 ml coconut milk over them.
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, the remaining
coconut milk, turmeric, Five Spice,
chili 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 chicken fillets
and then pouring the rest of the mixture
over the fillets.
Cover the baking dish and bake in the
oven at 220 degrees Celsius for eight to
ten minutes. Serve immediately with
steamed rice after sprinkling the spring
onion over them as garnish.
Curried Chicken Squares
This is very similar to
curry puffs, but instead of puff pastry
you use slices of bread, like the
English toasties. This is a fun recipe
Remove crusts from
bread; cover with a damp towel or plastic wrap to keep
soft. Make crumbs from crusts by putting a few at a time
into a blender.
tablespoons bread crumbs with chicken, peanuts, green onion,
5-spice powder, curry powder, sugar, pepper, soy sauce, and
parsley; mix well.
Roll bread slices very
thin with a rolling pin. Cut each square in half, place a
teaspoon of chicken mixture on each piece. Brush edges of
bread with egg yolk; fold in half to form a square. Pinch
to seal, trimming if necessary.
In a deep fryer, heat
oil. Fry three or four chicken squares at a time, turning
once until desired brown color is reached (about two
minutes). Remove from oil and drain on absorbent paper.
Repeat until all squares are cooked. May be served with
mustard sauce. Makes about 36.
Despite the rather grand
title, this is an easy way to present
steamed fish for family or guests, but
rather than the more usual steamed fish
with lemon, this is with orange. You
will see that this is a very simple
dish, and you do not even have to
squeeze the oranges. The best serving
suggestion is on one of those
fish-shaped serving dishes with the
Heat wok over high heat and then add
oil. Stir-fry onion, garlic and ginger
root in hot oil 5 minutes. Stir in
juice concentrate, coriander, soy sauce
and pepper; bring to boiling.
Clean wok. Add water and heat to
boiling (enough to reach 1 cm below
steamer rack). Arrange fish in
heatproof serving dish. Pour mixture
over fish. Place serving dish with fish
on steamer rack. Cover wok and steam
about 10 minutes or until fish flakes
when tested with a fork.
Transfer serving dish to table and serve
with steamed rice.