Skip to main content
logo
Food Advertising by

Spicy Thai Chicken




I love spicy food and even though we're experiencing a 'heat wave' now, I just can't resist this ..... heaty, maybe, but no worries, can make some 'leong sui', cooling drink tomorrow!



Ingredients
  • 650 gm free range chicken - cut into bite size
  • 100 gm shallots
  • 50 gm garlic
  • 1/2 inch of belacan - shrimp paste
  • 5 dried chillies - soaked till soft, seeded and cut
  • 2 stalks lemon grass - can be crushed or blended
  • 1 tsp salt
  • 2 Tbsp Thai fish sauce
  • 4 tsp brown sugar
  • 3/4 cup water
  • Some kaffir leaves
Preparation
  1. Wash the chicken pieces, drain, set aside.
  2. Blend together the shallots, garlic, belacan, dried chillies and lemon grass.
  3. Mix the blended ingredients into the chicken pieces together with the salt, fish sauce and brown sugar.  Leave it aside for a few hours.
  4. Put the marinated chicken pieces in a wok, add in the water, tear  some kaffir leaves into smaller pieces, cook uncovered under medium and low heat till meat is tender.
  5. Fine tune to taste and dish out onto serving plate.
  6. Serve hot with rice, bread or roti canai.


~~~  Enjoy!  ~~~

Comments

  1. So appertizing! Haven't try this Thai sauce with chicken yet. GOOD, one more recipe to go for! Thanks!

    ReplyDelete
  2. Interesting spicy chicken recipe. Thought of making leong sui too this weekend! Should be a hot and sunny day!

    ReplyDelete
  3. Mmm...that looks very spicy and delicious! Thai food is one of my favourites...any time :D

    ReplyDelete
  4. Yum, as most Thai recipes go! Juicy, pieces of chicken, all spiced up!

    ReplyDelete
  5. Kristy
    You are welcome. Easy to cook too, no additional oil for frying.

    Pete
    It's hot, hot and humid everyday! Electricity and water bills up!

    Mary
    Yes, I fancy spicy food anytime.

    Kitchen Butterfly
    Thanks for dropping by. Need more rice to go with this dish!

    ReplyDelete
  6. The chicken looks so delicious! Can't easily find many Thai ingredients here....

    ReplyDelete
  7. Angie
    This is a very simplified version, only use fish sauce, kaffir lime leaves and lemon grass. Are these easily available in your Asian grocers?

    ReplyDelete
  8. Cheah..this is something different. Appetizing dish indeed !

    ReplyDelete
  9. I don't mind spicy food in heatwave just as long there is air con!

    ReplyDelete
  10. I love spicy food too and thai food can be really spicy! Your chicken dish is simple and yummy looking.

    ReplyDelete
  11. Yes, Elin this dish is appetising.

    penny
    Oh, nowadays I insist on air-conditioned places whenever I eat out if not I'd rather 'ta-pau' and eat at home!

    Jeannie, I always try to make my dishes simple and easy, that's why I name my blog 'No-frills recipes'!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Pandan Ombre Butter Cake ~ 班蘭牛油蛋糕

Whenever I want to make a butter cake, Mrs. Ng's butter cake recipe will come to my mind.  Her recipe is foolproof and you can use it as a basic recipe and play around with variations of flavours to your liking.  Today, I'm sharing with you a Pandan Ombre Butter Cake.  I've used pandan paste instead of pandan juice as I need to have a distinct green colour to bring out the 'Ömbre' effect, which is from a darker to a lighter shade of green.  I'm pleased with the result and the texture of this cake is soft and moist and it still stays in this manner even after the third day, kept in an airtight container.






Pandan Ombre Butter Cake ~  班蘭牛油蛋糕
Ingredients (A)                                                 

230 gm unsalted butter140 gm caster sugar200 gm self-raising flour 4 'L' egg yolks60 ml milk1/4 tsp vanilla (to be added into the plain batter)1/4 tsp pandan paste to one portion1/8 tsp pandan paste to another portionpinch of salt(B) 4 'L' egg whites3…

Hawaiian Biscuits ~ 夏威夷饼

I was introduced to this Hawaiian Biscuit by a friend who bought this for me to try.  I was curious about the name and was wondering what's so 'Hawaiian' about these biscuits.  I understood, after the first bite of a Macadamia nut.  So the 'Hawaiian' thing is the Macadamia nut.  Since I have some lotus paste left after the mooncake festival, thought I'd give this a try.  I used the recipe for the pastry from my 'Lo  Por Paeng/Wife Biscuit' post and just wrap up some lotus paste with some Macadamia nuts.  This is a yummy biscuit to be enjoyed at any time of the day and the biscuits stayed crispy even on the fourth day, kept in an air-tight container.






Hawaiian Biscuits  ~  夏威夷饼
Ingredients

Oil dough
80 gm plain flour
50 to 60 gm shortening

Water dough
100 gm plain flour
40 gm shortening
30 to 350 ml cold water 

300 gm lotus paste (divide into 8 portions, approx. 35 gm each and wrap each portion with 4 Macadamia nuts)
32 Macadamia nuts
1 egg, beaten, to glaz…