BOWL OF HAPPINESS

Some chicken wing tips resulted in some tasty broth for soup.

 

CHOPPED RICE MACARONI ADDED TO THE SOUP

DONE !

cooking with coconut milk (chicken)

One of the ingredients I’ve been slowly  incorporating into recipes is coconut milk. From Thai grilled shrimp to this,  it uses some similar elements for a different take on chicken. As the story goes there are probably more ways to cook chicken than anything else.

First step, thawing out and thin slicing some boneless chicken breast, many in the freezer at this time.

chicken fillets with spice paste

Thin cut chicken breast

Next using Thai spice paste, rub the chicken and stack the fillets, let stand for about an hour, I find that this is a quick acting spice paste so a meal can be prepared with a shorter lead time than an overnight marinate.

ground hot pepper, allspice,cloves, cassia bark star anise,celery seed, fenugreek, ginger and turmeric in center.

Free hand a spice pallet, here cinnamon, fenugreek, allspice, peppercorns, ground hot smoked pepper, whole peppercorns and the like. One of my attempts at assembling a combination. Researching some recipes revels that the ingredients are often dictated by what was locally grown and available at the time even depending on the weather and harvest conditions and may be influenced by religion. I opened the spice closet.

 

toasting or sputtering the whole spices

Heat a small amount of oil and flash or sputter the spices quickly, add the sliced onions ,sliced lemongrass and a bit of water to prevent burning.

quickly add the slice onion and lemongrass.

Cook the onion and spice mixture several minutes , add water along the way if necessary till translucent. remove to a plate.

pan fry quickly the chicken breast till just done

Yes the breast are huge!  This was slicing from only one piece.  When all are browned, return to the pan.

Add the coconut milk, grated turmeric and ginger and several tomatoes along with the previously cooked onions and lemon grass.

Mix slightly, cover and simmer till heated through. Taste and adjust spices. I was surprised ! The coconut milk evened out all the spices, taste was more than I expected even a bit of heat with the sweetness of the coconut milk.

plated it up with rice and cool cucumbers.

The chicken was fork tender, not overcooked. A pleasant alternative to conventional chicken gravy,  a lighter sweeter taste.

 

Pesto: Basil ,Chive and Garlic

A simple blend of what I have on hand:

• Fresh Basil
• Lemongrass
• Fresh Chive
• Garlic
• Olive Oil
• Tri Blend Peppercorns , White, Black and Szechuan
• Walnuts

A Pesto need not be a strict list of certain ingredients. Blend to your specific taste. Try different additions for tasting ingredients.

photos from June 26th.

This makes a good substitute for butter on toast or bread. Cheese can also be grated on top. Thinned with oil and vinegar a dressing for greens, tomatoes etc. A dipping sauce, a pasta sauce, I enjoy this when the fresh ingredients are available. Blended in a food processor or an unplugged version could be made in a mortar and pestle. I usually drizzle the oil in at the end after the fresh ingredients have been blended.

 

Thai spice paste

• 1/2 Teaspoon cumin (ground/seed)
• 1 Teaspoon salt
• 2 Teaspoon pepper (triple blend black,white,  Szechuan)
• 2 Teaspoon red pepper (dried hot red pepper)
• 1 Teaspoon lemongrass (diced)
• 2 Tablespoon garlic (minced/granulated)
• 2 Tablespoon ginger (minced/ dried)
• 2 Tablespoon coconut
• 1 Tablespoon sugar (palm or unprocessed)

the above is the basic ingredients , some were (substituted) and the measured amounts can vary.

Basically all ingredients minced by the food processor into a paste.

Stored in a mason jar for use, marinade and seasonings.

Vietnamese lemongrass chicken

Here is another kit meal , you add chicken (or other type of meat), vegetables and serve over rice.

$2.50 USD

Placed the chicken in a plastic bag to distribute the paste.

Fresh peppers were not available so frozen peppers were used.

After flash frying the spices add the chicken, sear and add the veggies stir for about 5 minutes.

add the lemongrass sauce, cover and simmer

Ready to serve…

Lemony flavor with layers of spice and some heat.