JP TRAIBLAZING MAGAZINE
T O P C H E F R E C I P E S YO U N E E D T O T R Y S O U T H A S I A F O O D – I N D I A
KAENG PHANAENG
METHOD-
MAI TAI
• For the Phanaeng Paste, place all ingredients along with 4 tablespoons of the oil into a blender then process to a very smooth paste. Set aside.
Ice 5-6cube Lemon-lime soda 70ml Pineapple juice 70ml Orange juice 70ml Grenadine 10ml Mint Leaves 5-8pcs Orange sliced (to garnish) 1pcs Pineapple slice (to garnish) 1pcs Limes cut into wedges (to garnish) 1pcs Toothpicks for cherries optional
• For the Kaeng Phanaeng, Chicken toss with oil to coat for 10min. set aside • Meanwhile, for the Phanaeng Paste, place the remaining 1 tablespoon of oil into a wok over medium heat. Add the paste and cook, stirring until caramelized but not burnt, about 10-12 minutes.
INGREDIENTS FOR PHANAENG PASTE
INGREDIENTS FOR KAENG PHANAENG
Red chilies 8long Birdseye chilies 2pcs Ground cumin 3gm Ground coriander seed 5gm Lemongrass, roughly chopped 1stlk Ginger, roughly chopped 15gm Zest of kaffir lime 1pcs Kaffir lime leaves 2pcs Coriander stems and roots 3pcs Garlic, peeled 5cloves Shallots, roughly chopped 3pcs Peanuts 50gm Grape seed oil 20ml
Chicken Curry Cut Grape seed oil Coconut cream Coconut milk Tamarinds puree Sugar Fish sauce Thai basil leaves picked
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150gm 10ml 400ml 200ml 10gm 5gm 10gm 1½ bunch
• Add Chicken and toss to coat in the paste and cook for 10 minutes. Add coconut cream and milk bring to a boil then reduce the heat to low and simmer until Chicken is tender, about 20 minutes. Add tamarind, sugar and fish sauce to taste. • For the Lime Coconut Rice, place ingredients into a rice cooker and cook according to manufacturer’s instructions.
METHOD-
• Fill a beverage glass halfway with ice. Add lemon-lime soda, pineapple juice, mint leaves, orange juice, and grenadine. Garnish with orange slice, lime wedge, and a toothpick skewered with cherries. Recipes are prepared by the internationally recognized Indian Chef Ajay Markan. He is an hospitality veteran with over 3 decades of extensive & rich experience in National & international cuisine.
• Garnish with Coconut cream and chili oil and serve.
INGREDIENTS FOR LIME COCONUT RICE
Jasmine rice Water Lemongrass, crushed Coconut Cream
200gm 355ml 1 stalk 50ml
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T O P C H E F R E C I P E S YO U N E E D T O T R Y S O U T H A S I A F O O D – I N D I A
JP TRAIBLAZING MAGAZINE
