Gai Yang- Thai Grilled Chicken

Posted on May 15, 2013 by | Leave a comment

When it comes to barbequing there is nothing that can even come close to chicken slowly roasted over hot charcoal. Especially juicy and tender bone in cuts of chicken. I am being slightly subjective when it comes to this particular topic, and I know that some of you out there may not agree with me. To all of you who choose to disagree- I urge you to continue reading and give this recipe a chance.

Baring one or two occasions my top chicken hallelujah moments have all taken place in Thailand. Isaan style restaurants like Sabai Jai Gai Yang in Bangkok, or any random grilled chicken joint up northeast for that matter, are usually second to none when it comes to juicy tender barbeque chicken.

When it comes to chicken I prefer wings or thighs, simply because they make for the most juicy meat. The texture needs to be just right and it is highly recommended that you sink your teeth into your chicken of choice a maximum of ten minutes after cooking. Remember to let those fibers relax.

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Western Gai Yang Rookies visiting Thailand often make the mistake of consulting street vendors when they are looking for Gai Yang(ไก่ย่าง), that is barbecued chicken to you and me. Instead I recommend that you find a large restaurant that has a line of customers outside or seem to be making a lot sales geared towards locals. It is all quite simple- more sales usually means freshly cooked chicken, sometimes even cooked to order depending on your choice of cut.

If you are not heading over to Thailand anytime soon I recommend that you give my recipe a go. If you are lucky enough to be in Bangkok, I suggest you throw yourself in a taxi and head over to the area around Rajadamnern Muay Thai Stadium on fight nights. You are guaranteed to find a lot of small restaurants specializing in grilled meats, usually chicken, and Isaan style cuisine.

My recipe for Thai barbecued chicken, Gai Yang

1 whole fresh chicken chopped up into 6 pieces, or about a 1,2 kg of your favorite chicken cuts
3 stalks lemongrass
5 coriander roots
6 garlic cloves, crushed
1 tsp white peppercorns, ground
1 tsp black peppercorns, ground
1 tbsp palm sugar, honey or white sugar
½ tsp turmeric powder(for color, optional)
2 tbsp fish sauce
1½ tbsp light Thai soy sauce

Finely mince lemongrass and coriander roots by hand using a mortar and pestle, you could also use an electrical blender. Mix in all the dry and wet ingredients and rub your chicken thoroughly until the marinade covers the chicken. Finally add the chicken along with crushed garlic cloves in a plastic back and marinate for a minimum of three hours. Scrape off excess marinade and prepare for your barbeque.

Roast your chicken over hot charcoals, keeping the chicken away from being exposed to flames. Remember that you want to roast your chicken slowly to render a juicy chicken with crispy skin.

I like to serve my Gai Yang with the Isaan style nam jim jaew dipping sauce(below), fresh vegetables and sticky rice.

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Best chicken recipe ever…

 

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I’ll be back soon!

Posted on May 4, 2013 by | Leave a comment

Over these past few years I have had a lot of success come my way, courtesy of hard work. Modesty is probably the most prevalent trait of the Swedish people, of course this is a generalization and may most likely not apply to all of the Swedish passport holders out there.

Anyway I am not the modest kind, nor the Swedish kind. I like to refer to myself as a Scandinavian, proud of my Danish and Finnish heritage.

Talents without hard work is a shame. Unfortunately that bold statement translates to me not blogging as frequently as I should or would like to. But hard work pays off and I recently managed to land a good job which is a huge step up for me as far as my career goes.

I will be back to blogging soon. Barbeque tomorrow, recipes to follow.

Stay tuned and remember to take care of each other.

/Jesper

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Magical Fried Chicken Powder

Posted on April 18, 2013 by | Leave a comment

Fried chicken, worldwide. Seriously, fried chicken must be the most loved fast food. in the entire world European countries may not agree, but the almost-worldwide affection displayed towards the humble fried chicken has always fascinated me.

Over the last years I have had my fair share of fried chicken when I travelled. Fried chicken is usually a safe bet since it has been cooked at high temperature until done. If you have a 8 hour bus or train ride ahead of you it is usually a safe bet to go with the local fried chicken.

Taichung City in Taiwan 2012, Longjing district to be more precise. Chicken, fried chicken. Really good fried chicken in a narrow alley, a bizarrely huge piece of bone in deep fried chicken about half an inch thick. Marinated overnight, then deep fried in a really light and golden batter.

The chicken shop I frequented in Taiwan opened late afternoon and was open until late supplying the gamer fanatics who pilgrimage there via the Internet café opposite.

Perfection achieved, truly a craft perfected since way back before I ever set foot in Taiwan. Juicy fried chicken chopped into large chunks, seasoned and put in a paper bag. Done, no nonsense.

Taiwanese chicken, to me, relies on the seasoning powder. Slightly sweet, spicy and very salty. When I returned to Sweden I knew I had to get my hands on some Taiwanese fried chicken.

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My seasoning powder can never substitute the real deal and it can not even begin to compete with the excitement associated with having fried chicken in Taiwan. What my recipe can do though is bring back memories of a place far distant in terms of miles and kilometers, not in mind though.

Magical fried chicken powder

3½ tbsp chicken powder(basically stock powder)
2 tbsp white pepper, ground
½tsp black pepper, ground
2 tsp sea salt
1½ tsp sugar
½ tsp garlic powder
2 tsp chili pepper(preferably Japanese or Thai)

Combine in a mortar and pestle until a smooth powder consistency is achieved. Sprinkle over fried chicken fresh out of the fryer. This seasoning powder can really elevate your everyday fried chicken to something really special.

Store in a cool place in an airtight container for up to three months providing your ingredients are fresh and within best before date.

And hey, remember to stay healthy! Do not eat deep fried food too often!

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Shorbet Adas

Posted on April 4, 2013 by | Leave a comment

Spring is right around the corner in northern Scandinavia: sunshine, long walks and if you are lucky a spectacular sunset or two. This year, so far, has been very cold and harsh compared to the past few years though.

An indirect consequence of above scenario is a spring cold. A few days of sniffles, headache and if you are one of the unlucky ones- fever. However my fondness of foreign cuisine helped me to successfully manage my cold and recover in record time.

It all started this Tuesday and ended today, Thursday. The key to my recovery? Medicinal fried chicken and cola? I don’t think so.

My buddy, who is of Persian descent, told me that a certain middle eastern soup is common to have when you are feeling a bit under the weather. The origin of this lentil based soup- I have no idea, but it us called Shortbet Adds in Arabic. At this point I am sure that my attentive readers will acknowledge the fact that Arabic is not the official language of Iran, which is of course a valid observation. This consciously factual error, on my behalf, serves to illustrates the fact that this soup is consumed throughout the Middle Eastern region .

Back to my Persian friend. I was told that the best recipes for this soup are the most basic ones. Lentils and moderate use of heavy scented spices and oils.

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My recipe is very simple. I developed it over six batches spread over a few weeks time so there is still room for improvement. But I recon this recipe is solid and I urge you to try it.

2 cups red lentils, rinsed in cold water for two minutes
7½ cups light chicken- or vegetable stock
3 garlic cloves, chopped
1 heaped cup diced caramelized onions
1 tsp cumin
1 tsp turmeric
½ cup lemon juice, freshly squeezed
1/4 cup basmati rice, rinsed in cold water for two minutes(optional)
1 tbsp olive oil
Salt and black pepper to taste

Simply heat the oil in a large pot and add drained lentils along with garlic, cumin and turmeric. Stir fry for about 30 seconds to a minute but do not allow to color. Add chicken stock and cook on medium heat until the lentils disintegrate, about 30 minutes. Then add the basmati rice and cook for another 15 minutes on medium head.

Finally add caramelized onions, lemon juice, salt and pepper to taste just prior to serving. If you want to go over the top you could also drizzle some olive oil and serve with an extra lemon wedge.

Delicious!

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Keeping Busy…

Posted on March 24, 2013 by | Leave a comment

Sunny weather in Stockholm, Sweden. Well, I would not go as far as pronouncing the arrival of spring. But this past week’s weather can certainly be considered a step in the right direction. This winter has really been like one of those 80′s horror flicks that lingered on for days keeping me awake when I was a kid. Nightmare like, still I am blessed with a good life and good health and that is all that matters in the end.

The last couple of days have been quite hectic, in the most pleasant way though. Heading into the first couple months of 2013 I have managed to straighten a few question marks and finally I managed to finally set some long term goals for myself.

I have had a lot of activities to juggle so blogging about food and culture has been put on hold for another week.

Next week’s post will be a bit different though so bare with me.

Take care!

/Jesper

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Posted in Non-food related, Random stuff

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Scandinavian Thursday

Posted on March 14, 2013 by | 3 Comments

I was brought up on Scandinavian food. Simple home style cooking, honest and true to tradition. I think everyone, no matter of origin or cultural background, will appreciate the food that they grew up eating. That kind of food you had at your grandparents or the food that your mother cooked when you were a kid.

Today I had Swedish yellow split pea soup with brined pork knuckle for lunch. Most restaurants in Sweden will serve this dish on Thursdays, it is due various cultural and religious reasons dating back hundreds of years. All restaurants will also serve a few thin pancakes with jam and whipped cream for dessert. It is a very tasty and very traditional set meal!

Tonight’s dinner was poached codfish with egg and parsley sauce accompanied by boiled potatoes, grated carrots and steamed green peas. Another tasty dish which is popular among Scandinavians.

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Naturally I had some not so Swedish fruits, snacks and a healthy breakfast too. But hey, I will leave it out since it was not Swedish nor Scandinavian.

I urge you to reminisce about your culinary roots and appreciate the cuisine of your country every now and then, at least that is what I tend to do. The topic of globalization seem to always captivate and fascinate me. A vital part of knowing which direction to choose in life is acknowledging your background. I think that applies to many aspects of life. There is a whole world out there, full of possibilities and interesting experiences to be had and to be shared.

One thing is for sure, no matter where I will end up in this world I will never neglect or deny my culinary heritage.

And yes, my grandmother and my mother are the most awesome cooks in the world!

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Tom Yum Soup Recipe

Posted on March 3, 2013 by | Leave a comment

Who eats piping hot soup when it’s 38+ degrees Celsius and humidity is at its peak. Simple answer, Thai people.

Extensive perspiration cools your body down so having a bowl or two of spicy hot soup actually makes a lot of sense. In Central Thailand most people prefer river prawn Tom Yum(ต้มยำ) soup. Coconut milk, a contemporary influence, is optional.

A perfect Tom Yum soup should be spicy, sour and aromatic. The Northeastern Isaan version, Tom Saeb, is typically prepared using freshwater fish and dried chilies instead of fresh. Regional spins on a classic dish aside- The choice of protein is usually prawns, fish, mixed seafood or pork if you happen to find yourself dining in Isaan.

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In this post I will share my personal Tom Yum recipe. Keep in mind that this is the Central Thai version which is found all over Thailand. My recipe uses fish as it is impossible to find fresh river prawns in Sweden. If you find river prawns, make sure to use the creamy fat found in the head of the prawn to flavor the broth.

3 cups light chicken stock
6 cups water

5 stalks of lemongrass, trimmed and bashed with the back of a knife
1 ring finger sized piece of galangal, sliced thick
5 tomatoes, skinned and halved
8 kaffir lime leaves
1 onion, quartered

8 mushrooms or straw mushrooms, halved
1 big handful of oyster mushrooms, sliced

1 medium sized sea bass, cleaned and scaled

1 cup spring onions, cut into ½ inch segments
5-8 Thai chilies, bashed with the back of a knife
½ cup coriander leaves, torn
2-3 tbsp Nam Prig Pao chili paste
3 limes, juice only
5 tbsp fish sauce
1 tsp sugar
(Salt to taste)

Add galangal, lemongrass, kaffir lime leaves, tomatoes and onion to boiling water and chicken stock. Cook on high heat for 10 minutes. Lower the heat to medium and add the mushrooms and cook for 10 more minutes.

Cut the fish into large chunks, or fillet if you prefer that. Add the fish and mushrooms to the soup and let simmer on lowest heat for 10 minutes until the fish is cooked through.

Increase the heat to medium and add chili paste, lime juice, chilies, fish sauce and sugar.

Last step is to add spring onion and coriander.

Serve as part of a Thai meal. Personally I prefer serving this soup with steamed jasmine rice and a Thai omelette.

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Massaman Curry Paste

Posted on February 24, 2013 by | Leave a comment

Do you want to try making the world’s most delicious dish? Well, according to CNNgo Massaman curry tops the list of the world’s most delicious dishes.

Toasted spices, sour tamarind, salty fish sauce and a tad spiciness from the chili. Massaman is not meant to be one of those intensely burning hot curries. Whereas a central Thai curry relies on powerful aromatics to deliver in terms of flavor a Massaman style curry uses toasted spices and charred onion to form its base.

It is highly likely that Massaman curry was influenced by the spice trade with India, Persia, Pakistan, Indonesia and Sri Lanka- Do not get me wrong though, it is still essentially a Thai curry dish. Massaman basically means muslim in Thai, so this is considered to be a central or southern dish in Thailand. Many people say that Massaman curry paste is red curry paste with toasted spices added to it but I tend to disagree for numerous reasons, but that is another story.

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Massaman curry paste
Enough for 800 grams chicken and one 400 ml can of coconut milk.

Finely chop:
5 shallots, charred and then peeled
8 garlic cloves
5 dried mild red chilies
2 tbsp lemongrass
1½ tbsp galangal
1 tsp ginger
1 tsp shrimp paste, optional

Toast and finely grind:
1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp cardamom, preferably black
1½ tsp salt
3 cloves
1/4 tsp nutmeg
1 cinnamon stick
1 dried bay leaf

1. Combine the finely chopped ingredients in a mixer or by hand using a mortar and pestle. If you choose to use a electric mixer or food processor you should add some oil or coconut cream. The texture of the paste should be smooth.

2. Mix in the toasted spices, make sure they have been ground into a fine powder.

Stir fry the curry paste in some oil for a minute on medium heat. Add in 200 ml coconut milk, preferably the thick part of the coconut milk so do not shake the can before opening. Cook on high heat until fragrant, about five minutes- Then add in the remaining 200 ml liquid part of the coconut milk and cook for 15 minutes over medium heat.

Add some halved potatoes to the curry sauce and cook until soft. Then add 1 tbsp tamarind paste, 1 tbsp palm sugar and 2 tbsp fish sauce. Add chicken meat and cook until done. Garnish with toasted peanuts and optional deep-fried onions- serve as one of several dishes as part of a Thai meal.

CNN, good call.

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Jeow Bong Recipe

Posted on February 15, 2013 by | Leave a comment

Sticky rice calls for sticky Jeow. I had this idea about making Jeow bong like I had seen it made in Laos when I watched a video posted on YouTube back in December. Normally I wouldn’t heat the Jeow since it is made from roasted ingredients to start with. Jeow Bong translated means “pickled sauce” so it made sense to treat it kind of like a preserve or marmalade.

Do not get me wrong here, I’m not planning on making a terrible popular culture remake of something good- That’s never been a good idea in the first place by the way.

Going back to the basics of Lao cuisine I would have to admit that normally you would struggle to find a sweetish Jeow in Laos or Isaan. Except for Jeow Bong which is on the sweet side compared to other Jeows, though it is still intensely salty and slightly sour.

Jeow Bong(แจ่วบอง)

3 tbsp lemongrass, finely chopped and lightly toasted in a dry pan
1½ tbsp Galangal, finely chopped and lightly toasted in a dry pan
10 dried red chilies, finely chopped and lightly toasted in a dry pan
10 garlic cloves, roasted skin on until soft
3 shallots, roasted skin on until soft
½ tsp kaffir lime leaf, powdered
1 tbsp salted anchovy
2 tsp fish sauce
2 tsp tamarind paste
2 tbsp cripsy pork skins, finely crushed- optional!

2 tbsp water
2 tbsp sugar

In a mortar and pestle or in a electric mixer- Combine lemongrass, galangal, chilies and pound/pulse to form a smooth paste. Next add peel the garlic and shallots and pound/pulse, however you can keep the paste slightly coarse from this stage and on as texture is of the essence when it comes to making an exceptionally delicious Jeow.

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Add salted anchovy, kaffir lime leaf and tamarind and bruise/pulse slightly. Transfer the paste to a shallow saucepan on medium heat. Add water and sugar. Bring to a boil and stir constantly to avoid burning.

Cook for about 10 minutes on mid-low heat. Add more water if the mixture gets too dry. Once soft and cooked through transfer to a bowl, add fish sauce and pork skins- if that’s your thing. Let the Jeow cool down for a good 20 minutes and store in an air tight container in the fridge for up to a week.

I recommend eating this Jeow with sticky rice, boiled eggs, barbequed meat and vegetables. Did I mention that a good chili paste forms the base of any Lao meal and can either make or brake that same meal, well now you know- No pressure!

I’m struggling to find a better Jeow Bong recipe though…
/J

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Posted in Laotian, Thai

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Lazy Yet Highly Interactive Food

Posted on February 3, 2013 by | Leave a comment

Asian fondue type dishes are awesome, everyone cook their own ingredients of choice to perfection. Sharing is caring, so I highly recommend that you arrange a Jim Jum จิ้มจุ่ม or Suki สุกี้ style dinner the next time you have dinner company.

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Spend the night chatting away adding flavor to the broth for every single ingredient dunked in the boiling soup stock. Goes perfect with a beer or a glass of wine if that’s your thing.

My favorite part is adding cellophane noodles right at the end when the soup stock is at its peak in terms of flavor.

Investment of the year? Induction hot plate cooker to go in the center of your dinner table. You heard it here first.

Insanely delicious!

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