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|TOM KHA KAI
( Chicken spicy coconut milk soup )
300 grams of chicken meat, 1/2 cup of disk-shaped sliced galangal, 3 shallots-crushed,
3 lime leaves-torn into pieces, 1-2 lemon grass stalks-sliced and crushed, 4-5
chillies-crushed, 2 tbsp. of lemon juice, 2 tbsp. of fish sauce, 2 1/2 cups of coconut
milk, 1/4 cup of coriander leaves
Wash the chicken and make thick slices. Put 2 cups of coconut milk in a pot and boil it
on medium heat. Then put lime leaves, sliced galangal, sliced lemon grass, crushed
shallots into the pot and when it starts to boil again add the chicken and boil it until
the chicken is done. Then add 1/2 cup of coconut milk into the pot and season with lemon
juice, fish sauce and chillies and boil it about 2 minutes more then remove from the heat.
Pour it into a serving bowl and sprinkle with the coriander leaves, serve hot.
( Sour fish soup )
1 sea perch weighing 500 grams, 3 disk-shaped sliced ginger, 2 disk-shaped sliced
galangal, 7 chillies crushed, 2 lime leaves-torn into pieces, 2 lemon grass
stalks-sliced and crushed, 1 chopped coriander plant, 3 shallots-crushed, 2 tbsp. of fish
sauce,3-4 tbsp. of tamarind juice, 2 cups of water
Scale, clean and wash the fish then set aside to drain. Cut across the fish body into
1/2 inch thick slices. Put the water in a pot and boil it. Then put in the lemon grass,
ginger, galangal, shallots and wait until it boils again then put in the fish. Season with
the fish sauce and tamarind juice. When it starts to boil again and the fish is done, add
the hot chilli and lime leaves. Taste and adjust as required then turn off the heat. Pour
into a serving bowl, sprinkle with the coriander and serve hot.
( Clear duck stew )
1 fat duck (about 1 1/2 kg), 1 tsp. of ground pepper, 1 tsp. of salt, 4 tbsp. of dark
soy sauce, 4 tbsp. of light soy sauce, 1 tbsp. of Chinese wine, 1 1/2 cups of shiitake
mushroom, 15 spring onions, 3 slices mature ginger about 1 cm think, 15-20 mature
coriander roots, 20 pepper corns ( just broken in mortar), 1 of one inch length roasted
cinnamon, 1 piece of licorice, 10-12 cups of water, 1 chopped coriander plant, 3 spring
onions (cut one inch length)
Pluck and clean duck, cut into about 12 pieces and drain. Mix salt, ground pepper, 1
tbsp. of dark soy sauce and Chinese wine together then brush duck with this mixture. Fry
duck in hot oil until golden then remove from skillet, blot off oil and place duck in a
pot. Wrap slices mature ginger, coriander roots, broken pepper corns, roasted cinnamon,
licorice and 15 of spring onions in cheesecloth, tie securely then place in a pot with
duck. Add water and heat strongly until boiling then reduce to low heat. Add shiitake
mushroom and season with 1 tbsp. of dark soy sauce and 1 tbsp. of light soy sauce then
simmer until the meat is tender (about 2-3 hours). Sprinkle with cut spring onions and
ground pepper just before serving and serve hot with sauce.
To make the sauce: Mix 3 tbsp. of light soy sauce and 2
tbsp. of dark soy sauce together and sprinkle with chopped coriander plant.
Ps. tsp. = tea spoon
tbsp. = table spoon
19-12-2000 / Nammi