Thai Chicken Tom Yum

I cook this many times already. It's my favourite when I feel like to eat chicken soup. I usually use fresh ingredients from my garden. This recipe is so healthy that you do not need cooking oil at all. Basically it just about boiling the ingredients and follow the measurements of the ingredients and your soup will turn out perfect.

This meal is a perfect flu shot or consume it if you feel like having a fever. It will make you sweat and feel good as soon as soup enters your chest.

Recipe type : Main meal, lunch or dinner
Cuisine :Thai
Yield / Serves : 4
Prep time : 50 mins

Ingredients:
Item A
Chicken stock - 1 litter

Item B
Chicken - chopped 1 kg

Item C
Shallot - 2 nos
Dried chilies - 10 nos
Tomato - 2 big tomatoes
Kaffir lime leaves - medium 6 nos
Galanggal - chopped - 2 tbsp
Lemon grass - 2 nos
Mushroom - 100 gm, does not matter how much. It does not effect the soup

Item D
Salt - 1 tsp
Fish sauce - 1 tbsp
Light soy sauce - 1 tsp
Kaffir lime juice - 2 tbsp
Tamarind juice - 2 tbsp

Item E
Chopped cilantro or coriander for garnishing

Method :
1. Boil chicken stock for 15 minutes. Add chicken and leave for 5 minutes.
2. Add item C and leave for 10 minutes
3. Add item D, stir and leave for 5 minutes. Garnish item E on top of you soup and turn off the stove.

Chicken Rendang Recipe (Caramelized chicken curry)

Rendang chicken is more popular in Malaysia, and is actually popular all over the world. CNN International chose rendang as the number one dish of  their World's 50 Most Delicious Food list.

I know most people said rendang originated from Minagkabau ethnic group in Indonesia, but Minagkabau rendang's  rendang is described as West Sumatera caramelized beef curry. While we in Malaysia don't describe rendang as a curry at all! And in fact it's even more popular in Malaysia, fine-dining restaurants, mamak restaurants, street hawkers (cosy Malaysian cafes), you name it  you'll find them every where!

Rendang is often served with ketupat (compressed rice in coconut leaves) and lemang (glutinous rice barbecued in bamboo tubes) but I found that rendang suits vegetarian bukhari rice the most! HEAVEN! Click link for the recipe.

Ingredients :
Item A : Blend
6 red onions or 2 large onions
3 peeps garlic
3 pieces lemongrass
3 cm galangal
3 cm ginger
10-15 dried chilies

Item B :
1 whole medium size chicken, cut into small chunks

Item C :
1/2 cup of korma curry powder/korma paste
1 cup coconut milk
1/2 cup tamarind juice
1/2 cup evaporated milk
2 cup chicken stocks
1 piece turmeric leaf (If you cant find fresh one, use 3/4 tbsp turmeric powder)
7 pieces kaffir lime leaves (If you cant find fresh one, use 1 1/2 tbsp lemon juice)
 1/2 cup Kerisik/coconut paste (grated and fried coconut, then ground in a mortar and pestle until the oil comes out)
1 tbsp brown sugar
1 tsp salt

Method:
1. Pour oil into frying pan, adjust the heat as necessary. Add the Item A, stir well until fragrant.
2. Add korma curry powder, stir well for 5 minutes and add the chicken. Curry may stick and don't let it burn. Stirring about 10 minutes.
3. Pour coconut milk, tamarind juice, evaporated milk and chicken stocks. Leaves and cook for a further 5 minutes or until the curry has thickened.
4. Add in turmeric leaf, kaffir lime lives, kerisik, brown sugar, and salt. Continue stirring for 5 minutes and you are done!