| 1 medium onion, finely chopped 1" frsh ginger, finely chopped 2 tbsps cooking oil 1 pinch five spice powder 1½ pts chicken stock 12 oz fresh or frozen sweetcorn 1 oz cornflour 1 chicken breast cut in small dice 4 spring onions, finely chopped. --------------------------------------------------------------------- Fry the chopped onon and ginger gently in the oil for 3 minutes.Add the 5 spice powder, stock and sweetcorn and bring to the boil. Cover and simmer for 15 minutes.Mix the cornflour with a little water and stir into the soup.Return to boil and remove from heat. Put 2 ladlefuls of the soup into a food processor and process until smooth.Return to the soup with the diced chicken breast and simmer for 5 mins more.If using crab meat add it 2-3 mins before serving and stir into the soup. Garnish with finely chopped spring onions and serve in chinese bowls. |
| YUMMY RECIPES |
| Recipes for some of my favourite Malaysian and Thai dishes. |
| Chicken and sweetcorn soup |
| Rice Layer 300g glutinous rice, washed and soaked overnight. 200ml thin coconut milk. 1 tsp salt 1 pandan leaf, tied into a knot. Custard layer 3 medium eggs. 200ml coconut milk. 180g white sugar. 100ml pandan juice. 4 tsps cornflour. 2 tbsps + 1 tsp plain flour. ------------------------------------------------------------------------------------------------------ Plave washed and soaked rice in a shallow cake tin, 20cm accross. Mix the coconut milk and salt together and add this to the rice. Bury the pandan leaf in the rice and steam over rapidly boiling water untill rice is cooked- 20 to 30 mins. Remove the pandan leaves and fluff rice up with a fork. Then press down to form an even compact layer. Steam for another 15 mons. To make custard layer, combine eggs, coconut milk and sugar, stiring with a balloon whisk or wooden spoon. Add the pandan juice, cornflour and plain flour. Stir till smooth and free from lumps. Strain mixture into a metal bowl and sit this over gently simering water. Stir continuously until custard begins to thicken. Pour this over the rice and steam over a very gentle heat untill set, about 25 mins. Allow cake to cool before cutting. |
| 50g raw chicken cut into pieces 20g big eggplant cut into peices 10g small eggplant 10g kaffir lime leaves 20g sweet basil leaves 10g big red chillis 1tbsp green curry paste 1 cup coconut cream 1 1/2 cups coconut milk 1tbsp fish sauce 1tsp palm sugar --------------------------------------------------------------------------------------- Put coconut cream into pan until coconut oil saparates. Cook green curry paste over low heat till fragrant Add chicken eggplants, stir for about 3 mins thn add coconut milk. Turn up heat then add kaffir lime fish sauce and palm sugar Simmer to reduce sauce. When thick add sweet basil leaves and chillis for 15 seconds. |
| RICE AND CUSTARD LAYERS (Serimuka) |
| Thai Green Curry |
| I recently made this soup, its tasted good but I put a bit too much ginger in. Also I would recomend using real chicken stock as opposed to cubes as cubes made the soup very dark. |
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| My favourite malay sweet- as soon as I can find the ingredients Im gona make loads of this stuff. |
| I learnt to make this on the cookery course in Chiang Mai, its quite simple really and very tasty |
| Rasa Ria Kari ayam/ daging |
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1 cup palm oil 1kg chicken/ meat 500g potatoes 1 curry leaf 425ml coconut milk 25g shallots 25g ginger 75g curry powder 1 cinnamon stick 3 NOS cloves 3 NOS cardamon seed 3 NOS star anise 25g onions 25g garlic 3 tomatoes 3 green chillis 25g lemon grass, salt, sugar and tarmarind juice --------------------------------------------- First cut the chicken into bite sized peices and cut the potatos into cubes. Then heat the oil in a pan and fry the curry leaves, shallots. ginger, green chilli, onions, garlic and lemon grass until it turns yellowish in colour.. Put in the curry powder and keep on stirring. Put in the tarmarind juice and coconut milk. Then put in the chicken and wait for 3 to 5 minutes. Finally add the tomatoes, potatos, salt and sugar to taste and stir in evenly. Leave to cook for 20 to 25 minutes. Dish up and enjoy |
| This is one of the best curries I had. Rasa Ria is a fabulous place. |