Bangkok Chicken Rice Plate ( Khao Man Gai ) 泰式鸡饭

Nowadays I prefer to cook less oily Thai style chicken rice than the usual Chinese Hainanese chicken rice but we still go to our favourite Hainanese chicken rice stall. I had cooked this Thai style chicken rice earlier, but this time I adapted a new dipping sauce from a new cookbook that I bought during a book sale few months ago And this new dipping sauce was equally good if compare to the earlier recipe.

Bangkok Chicken Rice Plate ( Khao Man Gai ) 泰式鸡饭

Chicken and Chicken stock

1 chicken breast (~500g) with bone attached

1.5lt water

Chopped spring onions

 Method

1.Boil water in a stock pot. Use some hot boiling water to blanch chicken breast.

2.Add in chicken breast, simmer for about 25mins.

3.Remove chicken breast, rub some sea salt on the meat, set aside to cool before slice it.

4. Pour the chicken broth into serving bowls, garnishing with chopped spring onion.

Chicken rice

2 cups rice

Chicken stock or water, adjust accordingly

½ whole garlic, chopped

1tsp salt

1tsp chicken stock powder

3 coriander roots

3 slices of ginger

 Method

1.Fry chopped garlic till golden brown and aroma.

2.Place all ingredients in a rice cooker, and cook till rice is done.

Dipping sauce

3cm young ginger

2 cloves garlic

1 coriander root

1/4tsp salt

2tbsp fish sauce

1/2tsp sugar

1tbsp white rice vinegar

1 and 1/2tbsp chili oil ( deep fry dried chillies in hot oil, take the chili oil only) 

Method

1. Pound together ginger, garlic, coriander root and salt to make a coarse paste.
2. Then stir in vinegar, fish sauce, sugar and chili oil.

Recipe and photo styling reference: Food and Travels Asia by Alastair Hendy, recipe by Sonia aka Nasi Lemak Lover

After this post, I am going to eat the real Thai chicken rice in Bangkok ^_^, see you soon..

Thai-Style Chicken Rice ( Khao Man Gai ) 泰式鸡饭



If you have been to Thailand, you should know that they have very nice chicken rice. We missed to try Thai chicken rice during our trip to Bangkok. Anyway, we managed to try Thai chicken rice when we crossed over to Thai border from Kelantan the other day (I hope to update the Kelantan trip soon) . Actually only my husband ordered this chicken rice, my kids and I were ordered beef noodles instead (not bad either). And my husband told us that the chicken rice was very nice, so we packed two back to hotel and we all fighting for this yummy chicken rice, hehehe..

Now I would say Thai chicken rice is equally good if compare to our Hainanese chicken rice

And we noticed that Thai chicken rice only serve chicken breast, less oily actually.

Usually I don't like to take chicken breast, but now I start to appreciate it because it is less oily if compare to other part of chicken..

Don't over cook it and rub with some salt, you still can have nice chicken breast..



And we love the rice too. Beside the normal ingredients like fried garlic, ginger and salt, Thai people add corianders or cilantro roots (芫荽根茎) and it really make the rice tasted so fragrance and nice aroma..

Talking about this coriander root, remind me of a nice dinner we enjoyed at a hawker stall (ta chou) just beside the road in Bangkok. We ordered a bittergourd soup and I laugh at my husband when he told me he saw ginseng in the soup, actually it was coriander root , LOL. a very nice soup indeed, and I have imitated it and cook it once but have no time to post it here..

Another winning point of this Thai chicken rice is this special dipping sauce..It taste like those dipping sauce that we usually made to dip with unripe mango..



Use the same chicken stock to make a simple soup..

I think from now onwards, I will cook more Thai chicken rice than Hainanese chicken rice..

Usually I will ask the seller to debone the whole chicken, so next time I can use only chicken breast and chicken carcass to make this chicken rice. And I can save chicken thigh, wings and drumstick for better use..

Try it out, you will love this Thai chicken rice.



Thai-Style Chicken Rice ( Khao Man Gai ) 泰式鸡饭

(recipe source: modified from RachelcooksThai )
*serve 5 pax

 Chicken and Chicken stock

1 chicken carcass, cut into big chunks

600g chicken breast鸡胸
2.5lt water
3 corianders or cilantro roots (芫荽根茎)

 Method

1. Boil water in a stock pot. Use some hot boiling water to blanch chicken carcass and chicken breast.
2. Add in chicken carcass, chicken breast and coriander roots. Simmer for about 45mins-1hr.
3. Remove chicken breast after 30mins, rub some sea salt on the chicken, set aside to cool before slice it.

Chicken rice

3 and ½ cups rice

4 cups chicken stock (adjust accordingly to the type of rice you use)
½ whole garlic, chopped
2tsp salt
1tsp chicken stock powder
4 coriander roots
4 slices of ginger

 Method

1. Fry chopped garlic till golden brown and aroma.
2. Place all ingredients in a rice cooker, and cook till rice is done.

Soup

 Chicken stock

Cabbage and carrot or you can also use winter gourd, daikon, or chayote
Salt to taste

 Method

1. Once chicken stock is use to cook chicken rice, in the remaining chicken stock, add in cabbage and carrot, and boil for 30mins. Season with salt.

Dipping sauce

2 small red chillies, chopped

2 small green chillies, chopped
2tbsp of chopped ginger
1tbsp of chopped garlic
1tsp soy bean paste ( I use tauchu)
1tsp palm sugar
2tbsp light soy sauce
1tbsp dark soy sauce
1tbsp vinegar

 Method

1. Combine all ingredients and mix well. Taste and adjust as needed.

Nasi Dagang dan Gulai ikan Tongkol Kelantan (Traders Rice and Tuna curry)

Another recipe that has long list of ingredients and it took long hours to prepare. I bought 1kg of beras Dagang from the recent Kelantan trip, wanted to try my hands with home cooked nasi dagang and gulai ikan Tongkol.

My first time cutting a big fish !! This is 2kg of Tongkol fish that I bought from pasar (wet market).

I wanted to show you the real fish, so I ask the seller don't need to cut this fish for me.

But I regretted, it was like a war, blood spread all over the sink area at my wet kitchen, LOL.



I managed to cut this big fish finally. This fish has very strong fishy smell, no wonder makcik Manggis's recipe asked to cook this fish separately and added a lot of spices and herbs. So I would say this is a local type of Tuna fish, it is difference from the tuna fish that used by Japanese to make sushi.

If you can't accept the fishy smell from this ikan Tongkol, a good alternative is replaced with mackerel fish.

Yummy Gulai ikan Tongkol Kelantan !!

 Enjoy with Nasi Dagang (Traders rice)

Side dish- ayam serunding ( chicken floss)



also salted fish (bought from Kelantan too), but forgot the name of this fish..

must have sour pickled cucumbers, carrots and onion

Fine dining presentation of my home cooked Nasi Dagang ^_^

Let check the long recipes...I cooked 1kg of nasi dagang at one go, so I sent half for my sister who just staying nearby..In order to get rid of fishy smell from the ikan Tongkol, the gravy of gulai ikan Tongkol has to taste on sour side, so you adjust the amount of tamarind peels accordingly.

Nasi Dagang dan Gulai ikan Tongkol Kelantan (Traders rice and Tuna Curry )

Tuna Curry ( gulai ikan Tongkol)

(recipe source: adapted from MakcikManggis)
*serve 9 pax

1.2kg Tongkol fish (ikan Tongkol), cut into big pieces

-cook Tongkol fish with water (just enough to cover fish), add salt, brown sugar, few slices of blue gingers, and few slices of tamarind peel (asam keeping) for about 5-10mins.

Ingredients 1

1” cinnamon stick (kayu manis)
2 star anise (bunga lawang)
3 cloves (bunga cengkih)
2 green cardamom (buah pelaga)

Ingredients 2 - Blend into fine paste

1tbsp coriander powder (serbuk ketumbar)
1/2tbsp fennel powder (serbuk jintan manis)
3 green cardamom (buah pelaga)
4 cloves (bunga cengkih)
1” cinnamon stick (kayu manis)

Ingredients 3- Blend into fine paste

3 slices blue ginger (lengkuas or galangal)
3 cloves garlic (bawang putih)
1” fresh turmeric (kunyit hidup)
1” young ginger (halia)
15 shallots (bawang merah)
10 dried chillies (cili kering)

Other ingredients

1 and ½ cup coconut milk (extracted from one grated coconut + 2 cups water)
2tbsp toasted grated coconuts (kerisik)
1tbsp fish curry powder (rempah ikan kari)
100g green beans
4 red small chillies
4 green small chillies
2tsp salt or to taste
1tbsp palm sugar (gula Melaka)

 Method

1. Heat cooking oil in a wok, sauté ingredients 1 till aroma.

2. Add in ingredients 2 and 3 and fish curry powder, continue sauté till aroma and   separated.
   
3. Add in 1cup fish stock and cook till boiled.
4. Slowly add in coconut milk and cook over medium low heat, and stir time to time.
5. Add in cooked Tongkol fish pieces, toasted grated coconut t(kerisik), seasoning with salt and palm sugar, continue cook for a while.
6. Add in green beans, red and green small chillies, cook for 1min.
7. Dish out.

Nasi Dagang Kelantan (Traders Rice)

(recipe source: by Sonia aka Nasi Lemak Lover)
*serves 9 pax

6 ½ cups Traders rice (beras Dagang), washed clean

1 ½ cups glutinous rice (beras pulut putih), washed clean

10 shallots, sliced

6 garlic, sliced
2” ginger, julienned
1tsp fenugreek (halba)
2tsp salt
1 cup thick coconut milk
6 cups water

Method

1. Soak both beras Dagang and glutinous rice overnight. Drained.
2. Mix two rice together in the steaming tray, add in 3 cups water, steam for 20mins.
3. Fluff up the rice and add 2 cups water, continue steam for 20mins.
4. Add in 1 cup coconut milk and 1 cup water, shallots, garlic, ginger, halba and salt, mix well, continue to steam until cooked. Adjust water accordingly to the doneness of the rice.

Pickled cucumbers, Carrots and Onion

(recipe source: by Sonia aka Nasi Lemak Lover)

2 Japanese cucumbers, cut into bar-rectangles

1 carrot, cut into bar-rectangles
½ onion, slices

2tbsp caster sugar

4tbsp vinegar
1/2tsp salt

Method

1. Mix cucumbers, carrot and onion and seasonings in a mixing bowl.
2. Marinate for 1hour, squeeze out juices and transfer pickled in another clean bowl or jar

Some salted fish, deep fried

How to enjoy-just assemble everything together ..

I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by My Kitchen Snippets 

Nasi Kerabu Biru Kelantan



Actually I prepared this post since this afternoon till now (in between I have to prepare dinner) ^_^, because i have to write the long recipe...
I brought some keropok ikan (fish crackers) from the recent Kelantan trip, so it is the best time for me to prepare nasi kerabu and i prefer blue nasi kerabu as it look so outstanding and beautiful.
I was so impressed with my friend Gertrude (My Kitchen Snippets) prepared her nasi kerabu with so many side dishes. I was thinking to do like her. But the end i have to gave it up because i realized that it is too time consuming because have to deep fry crackers, boil salted eggs, pounded the spice ingredients, cook rice, tumis sambal, deep fry fish, cutting salad & etc..
 I have to drop the idea of prepare roast meat and Ayam Percik (special roast chicken). In fact, i spent the whole afternoon just to prepare this nasi kerabu. Anyway, we were really enjoyed this home cooked nasi kerabu !! And i was impressed how tasty the Kuah tumis and sambal kelapa that i adapted from Azie kitchen, Thanks Kak Azie !!

What you have to be prepared:-

 

Nasi Biru (butterfly pea flower rice)



Nasi Biru (butterfly pea flower rice)

(recipe source: by Sonia aka Nasi Lemak Lover)
*serve 6

30 bunga telang biru (butterfly pea flowers)

1/4cup water
4 cups rice (I use local rice)
5 and ½ cup water
1tbsp ginger shredded

Method

1. Boil bunga telang biru with 1/4cup water for 1min. Discard flowers and retain the blue water.
2. Cook rice, water, blue water and ginger in a rice cooker.

Kuah Tumis (Sweet Salty Sambal)



I replaced budu (a special fish sauce) with normal fish sauce but later i realized actually i have budu that kept until i have forgotten. This budu was given by makcik manggis, a real budu from Kelantan, hahaha..) Sorry makcik, lain kali saya buat lagi guna budu awak ya , terimakasih banyak banyak..



Kuah Tumis (Sweet Salty Sambal)

(recipe source: adapted from AzieKitchen with minor changes)

 Blend these ingredients:-

4 shallots
4 cloves garlic
2 onions
10 dried chilli
½”ginger

1 stalk lemongrass, smashed
1 small piece of asam keping( tamarind peel)
2 tbsp gula Melaka (palm sugar)
2 tsp budu (I replaced with fish sauce)
1 cup coconut milk
1/2tsp salt or to taste

Method:

1. Heat oil in a wok, fry blended ingredients and lemongrass till fragrance.
2. Add in coconut milk, keep stirring for few minutes.
3. Add in asam keeping, gula Melaka and fish sauce, continue to cook low medium heat till oil separated.
4. Taste it and add salt if necessary.

Note:  This thick paste can be prepared one day earlier and the taste is salty and sweet with nice coconut aroma.

Sambal Kelapa (Coconut Flaked Fish)



Sambal Kelapa (Coconut Flaked Fish)

(recipe source: adapted from AzieKitchen with minor changes)

1 Ikan kembung (fish)   - cook and deboned

90g grated coconut
4 shallots, sliced
2 stalks lemongrass, sliced
1/2tsp salt or to taste
1/2tsp sugar or to taste

Method :

1. Fry grated coconut in the frying pan (without oil) until slightly brown but not until become kerisik ( toasted grated coconut)
2.  Use a pestle and mortar, pound kembong fish, shallot and lemongrass till fine
3.  Add in the toasted grated coconut and slightly pound mixture again.
4. Add in seasonings and adjust the taste accordingly.

Ikan Goreng Tepung /Turmeric Battered Fried Fish

Ikan Goreng Tepung /Turmeric Battered Fried Fish

(recipe source: by Sonia aka Nasi Lemak Lover)

 8 fish (ikan kembung)

1tsp turmeric powder
1/2tsp salt
1tsp fish sauce
2tbsp self-raising flour
1/2tbsp rice flour
2tbsp water

 Method

1. Marinate fish with turmeric powder, salt and fish sauce for 30mins.
2. Add in self-raising flour, rice flor and water, mix well.
3. Deep fry the fish till golden brown

Ulam ulaman (salad)

150g bean sprouts

90g long bean, cut small pieces

1 stalk coriander, chopped

Lauk pauk (condiments)

Keropok ikan ( fish crackers)

Telur masin (salted eggs)

How to enjoy this Nasi Kerabu?

Just assemble all items together and enjoy !!



I am submitting this post to Malaysian Food Fest, Kelantan Month hosted by My Kitchen Snippets