Chicken Curry with Rice Vermicelli

As I mentioned before, my favorite dish of all time is anything with noodle in it. In our house, it called “noodle head” and there a couple of us that can be labeled as that! Although rice vermicelli is not really consider as your traditional noodle, but nevertheless it is such as good if done right and with the right soup base. Now this is one of those dishes that is very popular in Southeast Asian where spices is their everyday life. And after tasting so many different curries dishes, I can state that every culture and family has their own version on how it is done.

This version that I am making is my family version that been passed down by my grandma. I remember getting up early in the morning to help cook, because she would make two big giant pot so that she can give it to all her five children and their family. Not to forget her neighbor too. Therefore, she usually make enough to feed 30 plus people and that meant lots of coconut grating, lemon grass mincing and the mortar always busy pounding away.
Of course this is the long and old fashion way where everything is made from scratch. In the end, the result is authentic and tasted splendid!

Now let face fact, not everyone is a homemaker that would actually have the time to do all this from scratch, so I came up with a shorter version and taste very close to how I remembered how my grandma curry used to be. Of course, if she ever found out I did this she would have a field day with me, but what she doesn’t know doesn’t hurt right?
Then again, I have both the long and easy version, so I am pretty much guilt free…or at least I hope to be….lol


Ingredients:

6 Lemon grasses
Handful of kaffier lime
5 Dried chili pods soak in hot water to soften
1” turmeric
4 Garlic cloves
In a mortar or food processor mash the above ingredient to fine and paste like. Now you have your homemade curry paste.
1 Tbsp of powder curry
(For a shortcut, you can use 2 Tbsp of Thai yellow curry + 1 Tsp of curry powder instead of the above ingredients)
1 Large can of coconut juice or 3 to 4 Cup of fresh squeeze coconut milk
1 Tbsp of oyster sauce
1 Tbsp of sugar
1 Tsp of shrimp paste
1 Tbsp of vegetable oil
½ Cup of fish sauce or to taste
1 Tsp of kosher salt or to taste
3 Tsp of chicken soup flavor powder
1 Organic chicken cut into small desire pieces
1 Large can of bamboo shoot
2 Large yellow onions
1 Handful of Asian green bean cut diagonally
3 Asian eggplants cut diagonally
2 Potato cut into 2’ cubes (optional)
Water

Garnish:

1 Handful of sweet basil
Fresh Thai chills
Bean sprout
Thinly sliced green been
Thinly sliced cucumber
Thinly sliced cabbage

Sauce:

4 to 5 Jalapenos
2 Cloves of garlic
1 Tsp of kosher salt
2 to 3 Tbsp of lime juice

This is the sauce that I made for dipping the chicken and vegetable in. It also great to put in the noodle to “give it a kick” BAM! Lol
In a mortar mash everything together and add the lime juice to taste. Set aside.

Methods:

1. In a 10 quart pot, heat to hot. Add the vegetable oil, wait a couple of seconds to bring the oil to hot. Stir in the curry paste, oyster sauce, half of the fish sauce, salt and stir until aroma and lightly golden.
2. Now stir in half of the coconut milk and bring to boil. If using the ¼ of the can, use half at a time with about a cup.
3. Add the chicken and stir until gently. Slowing adding the rest of the coconut milk, chicken flavor soup base, the rest of the salt and enough water to cover the chicken. I used coconut can to measure 3 to 4 cups of water, depending how thick you want the curry to be.
4. After it boil bring to heat to medium.
5. About 10 minutes before it done, put all the vegetable and let it cook.
6. In another pot, add enough water and bring to boil. Cook the vermicelli according to package.
7. Remove from heat and run cold water on it to stop the cooking process.
8. With your two index fingers pick the noodle up and form a circle around your palm.
9. Wring the water out of it and place on a strainer to dry.
10. Serve by placing the noodle and vegetable and herbs in a bowl while pouring the curry soup on top of it.
11. For a kick add the jalapeno and garlic sauce.

Ahi Tuna Salad

This is a great dish if you’re looking for a lite and filling snack without all of the calories. I especially enjoy this dish, because the tangy sauce just compliments the Ahi tuna and crispy salad. This is can be serve alone before the main course as a salad dish. The plus side is that it is so easy to make and in such little time.

Ingredients:

½ Lb of fresh Ahi sushi grade Tuna
2 Tbsp of soy sauce
1 Tbsp of wasabi
1 Tsp of minced ginger
1 Tsp of minced cilantro
1 Tbsp of sesame oil
1 Tbsp of rice vinegar
1 Bag of baby Spinach clean

Methods:

1. Make the sauce by mixing the sesame oil, wasabi, soy sauce, rive vinegar, minced cilantro and ginger. Set aside.
2. Heat the skillet to hot. Place the tuna and sear for 1 minute on each side.
3. Remove from heat and slice into long thin stripe.
4. To serve place the sear ahi tuna over the baby spinach and lightly drizzle the dressing over it. Serve right away.

Sticky Rice Ball

I love, love this sticky rice ball dessert. The plus side is that it is so easy to make. With very little time require and methods, this is one the dessert that you can easily impress your kids and guest alike. I for one never really have the need to make it when it so readily available in the hometown where I used to live in. Now since moving so far away in an isolated, no Asian food place, I have learn to make this with ease and confident. The only hard part is the coconut grating part. Otherwise this will be a easy as pie recipe.

The texture is so worth it though. With a slight sweetness chewy and sticky rice on the outside and sweet, melts in your mouth palm sugar in the inside is just to die for! The coconut meat is just added the perfect combination to both of this texture, making it crunchy and creamy, yet so delightful. This is a must try recipe, even just for the sake of trying!


Ingredients:
2 Cups glutinous rice flour
½ Cup of palm sugar (filling)
1 Cup Hot boiling water
1 Cup freshly grated coconut meat
1 Tsp of vanilla extract
¼ Cup of granulated sugar

Methods:

1. Smashed the palm sugar to thumb sizes. Set aside.
2. Grated the coconut meat and set aside.
3. In a clean bowl, pour the flour in it and make a well in the center.
4. Slowly pour the hot water into it and mix well. Be sure to do it a little at a time so that you’ll get the right consistency. Use a wooden spoon to blend the flour together until it pliable.
5. Now knead the dough in your hand for a couple of minute.
6. Meanwhile, in a small pot pour enough water to ¾ full and bring to boil.
7. Pull out a quarter size ball and flatten it. Place the thumb size palm sugar in the middle and close it up by kneading it until it looks like a ball.
8. Now drop the ball into the boil water. It will sink down to the bottom of the pan. Once it floats up, it is done. Pick it up and let it cool off for a couple of minute.
9. To finish this dessert just roll is in the grated coconut meat and serve hot.
10. Carefully when biting into it, because the palm sugar in the center is very hot and runny.