I forgot about this! When I was in Vietnam living the tai-tai life I tried to cook, lol. A mix of hits and misses, I think.Tom Kha Gai
I made a few mistakes with this one - firstly, too much liquid so that the soup-to-ingredients ratio was way off. Secondly, I left the chicken in too long instead of putting it in at the end so that it ended up pretty tough. Recipe is from Rachel Cooks Thai
and serves at least four to five people, depending on how much chicken you use.
2 cups chicken broth
2 cups water
1/2 cup coconut milk
1 cup chicken, sliced finely
4-5 kaffir lime leaves, torn
1" piece of galangal, sliced thinly
1 stalk lemongrass, sliced thinly
3 red Thai chili peppers, smashed
1/2 cup bamboo shoots, sliced
1/4 cup onion, sliced
1/4 cup cilantro leaves, chopped
1 tablespoon roasted chili paste
1 tablespoon fish sauce
1 teaspoon sugar
juice from 1 large lime
1. Heat the water and chicken broth over medium heat. Add the torn kaffir lime leaves, sliced galangal, and sliced lemongrass to the pot and allow to simmer for 20-30 minutes, until the aroma of these herbs is somewhat strong.
2. Add the coconut milk and stir into the other liquid. Then add the chicken, smashed chilis, and bamboo shoots. Let the chicken cook until it's done.
3. Next add the fish sauce, roasted chili paste, sugar, and lime juice. Start with the juice from half a lime and taste the soup. I've found that an entire large lime gives the right amount of tartness for me, but taste as you add to get the soup just right for you.
4. Once the soup has just the right flavors, add the onion slices and cook until they're done. Scoop the soup into a bowl and garnish with cilantro leaves.
The strangest thing was that I couldn't find galangal at all. Doesn't Vietnamese food use it?? So i used normal ginger, which I know isn't a proper substitute. I also couldn't find chicken broth [even more ???] or even chicken stock cubes, so I had to use granulated chicken soup flavouring which ended being way too salty. I will try making this again with all the right ingredients and see how it goes. 2 cups of chicken broth and 2 cups of water is also too much liquid - I was trying to cook it down to get it more concentrated, which is when the chicken got too tough.
Lol, useless photo because you can't see anything. It wasn't bad! Just slightlyyyy off because the ingredients weren't right. I will try version 2 soon.Fried Beancurd with Minced Pork
This was pretty good, but because it's me there were also a few disasters. Recipe from Messy Witchen
and serves 3-4. I used a lot of tofu to substitute for rice for this one because Yinren is on a no-carb diet.
3 pieces hard beancurd [taukwa]
150g minced pork
40g dried shrimps, soaked
2 tablespoons chopped spring onions
1 garlic, chopped
1 red chilies, chopped
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon pepper
1. Deep-fry the hard beancurd into hot oil until golden browned.
2. Remove and drained. Cut into slices, arrange on a serving platter.
3. Heat up 2 tablespoon oil in the preheated wok to fragrant chopped garlic. Add in minced pork and dried shrimps, toss well until aromatic.
4. Add in seasoning, stir-fry for a moment until well combined and cooked thoroughly.
5. Remove from heat. Pour over to the prefried beancurd slices. Garnish with spring onions and red chilies. Serve immediately.
My tofu wouldn't fry! I have no idea why. I used the correct tofu as well - and a few days later Yinren fried the remaining tofu successfully -___-. It's just my curse. So the tofu here is merely heated through, without the nice crispy skin. Anyway, the pork came out pretty good! A little salty, if anything - I don't think it'd hurt to leave out the soy sauce and cut down on the oyster sauce. I think using chai po [salted turnip] in this would be really lovely. Tip: use minced pork that has a bit more fat in it or else it can come out too dry.
Lastly, I also made stir-fried sweet potato leaves with chilli, dried shrimps and garlic but I lost the recipe -___-. It was the best thing!
I was quite surprised at how much the sweet potato leaves cooked down - I started with one huge bunch and ended up with less than 1/4 the size that was barely enough for the two of us. How big a bunch do I have to buy if I want more?? Tsk. Got to go find this recipe again!