[CH] Nonya Aromatic Lime Chicken (recipe)
Luke Speer (lukasz@midcoast.com.au)
Sat, 17 Jul 1999 14:25:31 +1000
I made this tonight from the book Makan Lah..
Ingredients
600 grams (1 lb 5 oz) chicken thigh fillets
8 red asian onions or 2 spanish red onions, roughly chopped
3 cloves garlic
2 stalks lemon grass
2 tablespoons sambal oelek (more if prefered) (Don't we just love quotes
like this)!!
1cm (1/2 in) piece fresh tumeric or 1 teaspoon tumeric powder
2 tablespoons oil
2 teaspoons shrimp paste, dry roasted (optional)
3 kaffir lime leaves
1 1/2 cups (375 ml/12 fl oz) coconut milk
4 pieces assam glugor or 4 pieces of tamarind fruit
1 cup (250 ml/8 fl oz coconut cream
spring onions (scallions)
lime leaves or zest
Method
Trim any fat from the chicken filletsand cut into 6 cm (2 1/2 in)
pieces..
blend the onions, garlic, lemon grass, sambal oelek and tumeric together
in a food processor or mortar and pestle to form a paste..
Heat the oil on medium heat in a wok and saute the blended paste and
shrimp paste until aromatic.. (*2-3 minutes)..
Add the chicken and kaffir lime leaves and stir fry until the chicken
has browned.. (*5-8 minutes)- maybe more..
Add the coconut milk and the assam glugor pieces, reduce the heat and
simmer for 10 minutes or until the chicken has cooked..
Add the coconut cream and cook until the liquid has reduced and is thick
and aromatic.. (* 10-15 minutes)..
Pour onto a serving dish and garnish with spring onions (scallions),
lime leaves or zest..
I served this with plain Basmati rice, next time I will probably boil
the rice in coconut milk or chicken stock and add a few sambals..
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Notes: Asian onions are like the red shallots, I used a couple more..
Sambal oelek, I still had some freshly made left and added some sweet
chilli paste (from the Chilli Man range-see below)..
Shrimp paste (Belcan)-decided the family was not ready for the
real stuff (dried, smells awful but tastes great)and used some Malaysian
tinned shrimp paste.. Assam glugor-is thin sliced tamarind, I used
seedless Tamarind brick.. I used some Lime leaves from the garden as a
garnish at the end and would use lime zest next time.. I would cut the
chicken marginally smaller.. This recipe probably serves 4 with rice..
All
measurements are metric and imperial - US sizes will vary slightly, but
heck "just wing it"..
Funny thing my family claimed it made their eyes water just from the
smell of it cooking, may have been the paste frying that went through
the air?
The dish was not overly hot, could have used more colour (maybe Byron
can tell us which filters the photographers use to take food photos for
books and magazines, then we can all get a set of coloured glasses)
<G>..
My family do not normally like the smell of Belcan/shrimp paste with
extreme prejudice! But ate this dish and loved it..(They might just eat
the poisoned mushrooms next time)?? hmmm..
Luke in Oz
Also on topic The Chilli Man "Brett Elphinstone".. who ran the Chilli
eating contest, provided the prizes (book was one) was on
television tonight.. Also saw Victor the Chef from the Rattlesnake Grill
in Sydney on the same segment. Story goes: Brett was unemployed a couple
of years ago and borrowed $30.00, made some sauces, took them to the
markets, sold $45,000 the first year and looks like selling a Million
dollars worth of product this year..
Cooks all his sauces in the kitchen at home, family helps pack, label
etc.. The dog even eats the Chilli jubes.. He even has a web site..
Brett, that is not the "dog"..
http://www.thechilliman.com.au
and email the.chilli.man@hunterlink.net.au