Cookery: Spicing up your life

17 July 2007

by Deanna Baynes

HERE are some recipes for the more adventurous among you.

Khaukswe or Burmese chicken noodles
4 medium breasts of chicken, sliced  into 1-inch pieces
4 chicken thighs, plus another 4  for stock
½ teaspoon turmeric
salt to taste
4 pints of water (to make fresh chicken stock)
1 × 14ozs tin coconut milk
3 large onions diced
1 bulb of garlic peeled and sliced
4 dried red chillies
1-inch ginger peeled and crushed
1 cup groundnut oil
3 tablespoons gram (chickpea) flour
1 level teaspoon fish paste, or 4 anchovy fillets
1 packet egg noodles

chopped spring onions
4 boiled eggs sliced
6 green chillies finely sliced
fresh coriander chopped

Make the stock with 4 chicken thighs and 4 pints of water.

Sauté the remaining thighs in a deep pan with half the oil until the meat starts to stick; pour in the stock and boil for 20 minutes, until chicken is cooked. Remove the bones from the chicken, and replace the flesh in the stock.

Fry the onions with the remaining oil, then add the garlic and ginger and slightly brown them. Add the turmeric. Put all this into the pan, add the coconut milk and fish paste, and simmer for half an hour.

Broil the gram flour until golden, and mix into the stock with the diced chicken. Simmer for 15 minutes. Meanwhile, cook the noodles according to the method on the packet.

Serve the noodles in the bowls with the chicken soup.

Burmese fishball curry
1lb cod fillets
1½ dessertspoons fine semolina
1 teaspoon cornflour

1 egg
1 dessertspoon fresh coriander
salt to taste
6 garlic cloves peeled and sliced
2 large onions diced
1 teaspoon fish paste or 4 anchovy fillets
1-inch ginger peeled and crushed
1 teaspoon turmeric

1 tin chopped tomatoes
1 dessertspoon curry paste
2 pints chicken stock
1 tin bamboo shoots
freshly chopped coriander
2 tablespoons groundnut oil
½ teaspoon chilli powder

Blend the fish, semolina, cornflour, coriander, egg, and salt to make a paste. Make 12 balls of about 1½-inch diameter. Place them on paper towels on a plate.

Sauté the onions in a pan, add the garlic, then the ginger, turmeric, and tomatoes. Stir well, and pour in the stock. Simmer for 20 minutes. Put in the curry paste, chilli, fish paste, and bamboo shoots, and continue to simmer until the stock is reduced by a third. Lower the fish balls in, cover, and simmer gently for 15 minutes. Serve with rice.

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