Thursday, June 14, 2018

Grilled Lemon Grass Chicken


Grilled Lemon Grass Chicken

I was actually inspired by a Vietnamese noodle/salad bar in South Australia. The fragrant aroma of the chicken being grilled was what drew me into that little stall in the Adelaide CBD.

Its savoury, sweet and fragrant. This dish is an easy crowd pleaser, especially in a barbecue. When cooking at home in the oven, the aroma just fills the place. It is actually a variation of the chicken recipe in the Thai Chicken Salad I posted some time ago.

Here's what you'll need.

500g boneless chicken thighs

Marinade
2-3 tablespoons grated fresh lemongrass
2 teaspoons fish sauce
2 tablespoons soya Sauce
1 tablespoon olive oil
4 cloves garlic - grated/finely minced
Ground black or white pepper
Juice of half a lime

Garnish / Coating
2-3 Tablespoons Thai sweet chilli sauce
2 stalks spring onion - sliced
1 tablspoon fried shallots

Method
1. Mix all marinade ingredients in a small mixing bowl. Then marinade chicken in the mix, for at least an hour.

2. If using an oven, preheat oven to 190 degrees. Lay the chicken on a baking tray skin side up. Cook for 25-30 mins. (If you want crispier skin, you can sear the skin on a skillet over the stove over high heat for a few mins before putting the chicken in the oven.)

3. If cooking over a grill or barbecue, cook skin side down first, over medium heat. Should take about 6-10 mins (Depending on how hot your grill is) to get that nice rendering you want on the skin. Then flip them over, grill until cooked through. About another 5-10 minutes or so.

4. Let the chicken rest for a few mins. Toss with the spring onions, shallots and Thai sweet chilli sauce. Serve.

Enjoy.

Friday, May 11, 2018

Noodles in Beef Broth



My first post in a long while. Relocation and adjustments to deal with. Hope to have more posts in the future.

This is comfort food that is very simple to put together. Inspired somewhat by all the beef Pho around near where we live. While not the same thing, its more of a short cut beef noodle soup dish that one can put together with relative ease after work. Especially on a cold day, this is so good. 

The trick to a quick dinner prep is to actually do most of the work while the broth is simmering. Literally can be done in 45 mins or less and way more satisfying than instant noodles.

You can use your own homemade beef stock, which is highly recommended. In a pinch, store bought works fine.

What you will need to serve 4

For the soup / broth
4 pieces of star anise
1 cinnamon quill
1 teaspoon black peppercorns
8 cloves garlic – crushed with the side of a knife
1 bunch Corriander Root – washed clean and crushed with the side of a knife – Reserve leaves for garnish.
4 shallots or half an onion – sliced

3 tablespoons dark soy sauce
1 tablespoon fish sauce
1 tablespoon oyster sauce
¼ cup light soy sauce
1.5 - 2 liters beef or veal stock. (Store bought is fine, just watch the salt content)
  
Garnish
Corriander Leaves (The roots are in the soup) - chopped
2 stalks Spring onion – sliced
Sesame oil
Back/white peeper
Chillies (optional)

The rest of the stuff
320 - 400 grams of noodles. (Egg noodles, ramen and thai stick noodles all work well)
1 cup bean sprouts (Optional)
1 cup spinach or other Asian greens (Bok Choy or Mustard greens are great as well)
400-600 grams Beef Tenderloin (Eye Fillet) – Thinly sliced.


Method
  1. Cut the corriander at the stem, about 2 inches above to root. Wash clean, set aside the leaves and root separately. The leaves will be used when serving.
  2. Drizzle a little light soy sauce over the beef and mix. Set aside.
  3. In a large pot or stockpot, heat some cooking oil (about 2 tablespoons) over a medium heat. When oil is heated up, put in the Garlic, peppercorns, coriander rood, shallots, star anise and cinnamon. Fry until fragrant. About 5 mins. Browning on the garlic and shallots is good, just don’t burn them.
  4. Add all the beef stock into the pot. Add the soy sauces and oyster sauce and fish sauce. Stir to mix well. Bring to a boil and then lower heat, allowing to simmer for about 20mins.
  5. While the broth is simmering, cook your noodles according to packaging instructions and portion into serving bowls.
  6. Blanch vegetables and portion into serving bowls.
  7. Portion the beef over the noodles and vegetables in the serving bowls. (yes raw)
  8. Turn off the heat in the stockpot. Pour or ladle half of the broth into each serving bowl through a strainer. The heat from the hot broth should cook the sliced beef just right. If you are not comfortable with rare beef, just blanch the beef in small bowl of the broth prior to serving.
  9. Garnish and serve. 



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