Cooking Recipe


Massaman Duck Curry

 


Ingredients

1. Duck breast 2 pieces
2. Water 1 1/2 cups
3. Cardamom leaf 1
4. Cardamom seeds (roasted) 6-7
5. Cinnamon stick 1/2 x 1 1/2 cm. 1
6. Vegatable oil 1 1/2 tablespoons
7. Maeploy Massaman Curry Paste 1 packet
8. Coconut cream 1 cup
9. Roasted peanuts 1/4 cup
10. Onions 2
11. Salt 1/4 teaspoon
12. Palmyra palm sugar 1-2 tablespoons
13. Tamarind extract 1 tablespoon
14. Deep fried shallot 2 tablespoon

Preparation

 

1. Pour water in pot. Add duck meat, cardamom leaf and seeds, cinnamon and simmer for 15-20        minutes.
2. Heat the oil in a work, add the Meaploy Massaman Curry Paste and slowly add the Coconut Cream.
3. Pour the sauce frolm the work into the pot, cover and simmer until duck is soft and tender.
4. Add peanuts, onion and simmer till onion is cooked.
5. Adjust flavor by adding salt, sugar, tamarind extract and deep fried shallot.
6. Remove pot from heat. Pour into bowl and serve with rice.

 

 

Something to Know

 

** Remember to cook over a low flame to make duck tender.
** The dish is enhanced by such side dishes as salted egg, peanuts, pickled vegatables.

 

Spicy Chicken Soup with Young Coconut

 


Ingredients

Cream 1 cup
Young coconut water 1 cup
Diced chicken 1 cup
Sliced straw mushrooms 1 cup
Shredded or sliced fresh galangal 1/2 cup
Lemon grass 1 Stalk
Pounded coriander root 1 root
Kaffir lime leaves 4 leaves
Young coconut meat 1 Coconut
Powdered chicken soup 1 teaspoon
Iodized salt 1 teaspoon
Bruised Bird's eye chili 1 tablespoon
Lime juice 1/4 cup
Fish sauce 1 teaspoon
Sugar 1/2 teaspoon
Chinese parsley 1-2 Stalks

Preparation

 

1. Pour Coconut Cream and young coconut water in a pot and add the pounded chinese parsley as it comes to a boil.
2. Next, add the galangal, lemon grass, kaffir lime leaves and boil until you smell a rich aroma.
3. Now, pour in the diced chicken adn keep at the sam heat until it is cooked after which add the young coconut meat and mushrooms.
4. Add chicken soup powder and salt to acquire just the taste you want. Then, remove from heat and add the chili, fish sauce and lime juice.
5. Pour into a serving bowl and sprinkle with chinese parsley leaves to create a beautiful dish.

 

 

Something to Know

 

- In former time the soup was made without using any lemon grass and kaffir lime leaves; the soup was also tasty only with galangal aroma.
- After slicing the galangal, soak in water for a short time to prevent the herb from turning purple.
- If the young coconut water is very sweet, you won't need to add sugar.

 

Cantaloupe in Coconut Cream

 


Ingredients

1. Cantaloupe 1
2. Coconut Cream 2 cup
3. Palm sugar 1 cup
4. Table salt 1/8 teaspoon
5. Boiled sago pearl 1 cup

Preparation

 

1. Mix the Coconut Cream, sugar and salt in pot and heat till sugar dissolves.
2. Cut the cantalopue into small balls or silices as you like.
3. Serve cantalopue with tapioca in small bowl with coconut cream mixture.

 

 

Something to Know

 

** It's not really necessary to heat the coconut cream because it will last a long time before spoiling. To boil sago pearl, put in the sago pearl, boil for about 10 minutes and leave overnight. On the next day, strain out water and boil the sago pearl in new water until cooked. (Some people like the pearls hard, while others may like them soft and runny.)