Coconut Chicken

August 16, 2008

This is a tasty combination of peanut, coconut milk and lime. Some kick of chili too if you like it hot 🙂

I know, this is not healthy food with the fat amount in it… but i think everyone agree that “junk food” is yummy 😀 😀 😀

Ingredients:
2/3 cup hot chicken boullion (you can use water instead but you’ll need extra salt and pepper)
1/3 cup coconut cream
1 tbsp sunflower oil (or any other vegetable oil)
8 chicken fillet, cut into strips
1 small red chili, thinly sliced (omit this if you don’t like it hot)
4 scallions, thinly sliced
2 cloves minced garlic (or more as your prefer)
2 cm fresh ginger,minced
4 tbsp peanut butter (you can use smooth or crunchy one as you prefer)
finely grated rind and juice of 1 lime

Directions:
Pour the chicken boullion into a bowl, mix with coconut cream.

Heat up the work with some oil, stir in the minced garlic and ginger, cook until fragrant.
Add the chicken pieces, cook until they turn color to opaque and slightly brown.

Add the rest of the ingredients, adjust the taste, let it simmer for 5 minutes, stirring frequently to prevent the mixture sticking to the bottom of the wok.

Serve it warm with boiled rice (jasmin rice is a perfect match) 🙂

source:
Cook’s Library – One Pot

Jambalaya

August 16, 2008

 

As one of the classic popular dish, jambalaya is versatile one which has some basic ingredients: onions, green bell pepper, celery, rice and seasoning. You can add whatever else to it as you like 🙂

Ingredients:
2 tbsp vegetable oil
2 onions, chopped coarsely
1 green bell pepper, seeded and chopped coarsely
2 celery stalks, chopped
3 garlic cloves, finely chopped (add more if you are as garlic maniac as me.. I used 1 bulb! ;D)
2 tsp paprika powder (adjust this one to your need, some like it really hot, some like it not hot at all)
300 gr skinless, boneless chicken, cubed
100 gr sausages, chopped
3 tomatoes, peeled and chopped
2 1/4 cups long-grain rice
3 3/4 cups hot chicken/fish boullion
1 tsp dried oregano (if you use fresh one, double the amount)
2 bay leaves
12 large shrimp tails ( i removed my shrimp’s tails)
4 scallions, finely chopped
2 tbsp fresh parsley, chopped
salt and pepper to taste

optional: salad to serve with the rice

Directions:
Heat the oil in a large skillet.
Add onions, garlic, celery and bell pepper, stir until fragrant.
add the paprika, chicken and sausages, cook until lightly browned.
Add tomatoes, cook for 2-3 minutes, until colapsed.

Add the rice, stir well, add oregano and bay leaves, then pour the hot boullion. Cover and simmer for 10 minutes over low heat.

Add the shrimp and stir well.
Cover again, cook for another 8 minutes or until the rice is tender and the shrimps cooked through.

Add the scallion and parsely. Season to taste.

Source: Cook’s Library – One Pot, Parragon publisher.

 
Buttery herbed rice 🙂
I added extra garlic because I am a garlic maniac 🙂
I also added parsley along with cilantro and spinach.
This is something to try for rice lover 🙂

Since my son loves sausage, (I would say no other country can beat German’s sausage ^-^) he got it then for the topping.

Ingredients:
1/2 cup cilantro — tightly packed fresh
1 cup spinach — tightly packed fresh
1 1/4 cups chicken broth
1 1/4 cups milk
1 teaspoon kosher salt
3 tablespoons butter
1 tablespoon olive oil
1 1/2 cups long-grain rice
1/4 cup onion — finely minced
1 clove garlic — minced

Directions:
Put the cilantro, spinach, and broth in a blender and blend until the
vegetables are pureed. Add the milk and salt and blend a bit more
until well combined.
In a medium (3 quart) heavy based saucepan with a lid, heat the butter
and olive oil over medium heat. When the butter is melted, add the
rice and saute, stirring about every 30 seconds, until it just begins
to turn golden, 3 to 4 minutes. Add the onion and garlic and cook 1
minute, stirring constantly. Add the contents of the blender, stir
well, turn the heat to high, and bring to a boil. Cover the pan, turn
the heat to very low, and cook for 20 minutes. Stir the rice carefully
to avoid crushing it, cover, and cook for another 5 minutes. Take the
pan off the heat and let the rice steam in the covered pot for 10
minutes. Serve hot.

Recipe Notes: Delicious. If you are cilantro adversed use parsley.

Published in: Fine Cooking Booklet, page 16