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Barbecued chicken
Method
Rub the entrie chicken with the combined marinade
ingredients and allow to marinate for 15 minutes.
Bake at 350 F ( 180 C) for 45 minutes and then broil/grill
are 10 minutes until done. Cut into smaller pieces
before serving.
Ingredients
1 whole chicken, about 3 lb (1.5 kg), cut in half
1 teaspoon salt
4 garlic cloves, chopped
1 teaspoon white pepper
1 tablespoon minced
cilantro/corinder
leaves and root
2 tablespoons coconut milk
1 tablespoon fish sauce (nam pla)
1 teaspoon chopped
fresh giner
2 tablespoons soya sauce
Sticky rice
Method
Place 4(2 lb/ 1 kg) cups sticky (glutinous) rice in a saucepan and add
water to cover. Rub the rice between your hands several times and
drain of the milky water; add clean water and repeat until the water
is clear. Soak overnight in water to cover or, to save time, it can be
soaked in hot water for 3 hours before steaming. Drain the rice and
place in a cloth lined basket or in a steaming basket. Place the
basket over a pot of boiling water, cover, and steam for approximately
30 minutes.
Ingredients
4 (2 lb/1 kg) cups
sticky (glutinous) rice water
Papaya salad
Method
Peel the papaya and rinse under running water. Remove the seeds and
shred the flesh with a grater. Set aside. Place the garlic cloves and
chillies in a mortar and mash with a pestle until crushed into chunks.
Add the papaya and the remaining ingredients and gently combine all
with the pestle and a spoon. Serve cold.
Ingredients
1 medium dark green papaya
4 garlic cloves
6 green Thai chillies (phrik khi nu)
2 tomatoes, cut into wedges
1.2 cup green beans, chopped into 1/2-in (2.5-cm) pieces
2 tablespoons anchovy sauce
1/2 teaspoon salt
1/4 cup (2 fl oz/60 ml)
lime juice or tamarind juice
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