Fry slightly (until it is mushy):
Put this, together with sugar, 1½ spoon coriander and ½ a spoon of chillies, in a grinder. Grind this for about 10 minutes.
Ready to serve with sticky rice, cabbage, cowl flower or nan bread.
- 8 tomatoes (cut into pieces)
- 3 spoons of fish-sauce
- 1 spoon of Soya-sauce
- ½ litre bouillon
- 1 onion
- garlic (a lot!)
Steam dry rice for 30 minutes (every 10 minutes turn).
Cut the chicken to small pieces and cook these (underdone) in bouillon.
Spray lemon juice over it and add pam (or fresh olives = for bitter taste!), ginger, chillies and ½ a spoon of rice powder.
Squeeze the fluid out of the chicken.
Fry this 'sauce' on an open fire and put it over the chicken (this will make the chicken 'done to a turn').
Fry (a knifepoint of) chilli-peppers, (a spoon) garlic + onions, lemongrass, (a lot of) coriander, spring onions, ½ a spoon of fish-sauce, mint and add to the chicken.
Serve with sticky rice!
Cut 1 young eggplant in small slivers and put together with salt, pam (or fresh olives for bitter taste!), lemon juice, banana flower, sugar, shrimp jelly, 3 spoons of fish-sauce, 4 small tomatoes and garlic, garlic and more garlic!!
Copyright 2001 - Annet Blanken & Lode Broekman