THAI FOOD MADE EASY COOK BOOK

Thanks to Mur­doch Books, 7 lucky TV SOAP read­ers will win the cook book Thai Food Made Easy, val­ued at $39.99 each. That’s a total prize value of $279.93!

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Thai Food Made Easy takes you on a culi­nary ad­ven­ture, build­ing your store of es­sen­tial Thai in­gre­di­ents and mak­ing your own curry pastes and mari­nades. From there, on to clas­sic Thai sta­ples such as Pad Thai Fried Noo­dles, Thai Stir Fry Beef and Co­conut Fish Curry — au­then­tic dishes that are the go-to recipes for Thai food fa­nat­ics who love de­li­cious, healthy food that is easy to cook and im­pres­sive to serve. In stores now.

Sesame chicken salad with white pep­per Fresh

4 co­rian­der sprigs, leaves picked (re­serve the stems) 6 cel­ery stalks, from the cen­tre of the bulb 4cm piece of gin­ger, peeled and nely chopped (re­serve the peel) 3 skin­less, bone­less chicken breasts 2 gar­lic cloves, nely chopped 2 green chill­ies, seeded and nely chopped 4 spring onions, nely chopped 6 white pep­per­corns 1 tea­spoon ground white pep­per

Pantry

2 ta­ble­spoons sh sauce 2 ta­ble­spoons rice wine vine­gar ¼ tea­spoon salt 1 tea­spoon caster sugar 2 ta­ble­spoons blended sesame oil 2 ta­ble­spoons sesame seeds

Bring a pan of wa­ter to the boil, add the co­rian­der stems, 2 cel­ery stalks, the gin­ger peel­ings and the white pep­per­corns. When the stock is sim­mer­ing, add the chicken breasts and re­turn it to the boil. Skim the sur­face to re­move any scum that rises to the sur­face. Sim­mer the chicken for 5 min­utes. Cover the pan with a lid, re­move from the heat and stand for 20 min­utes: this will re­sult in per­fectly cooked, juicy poached chicken. Af­ter 20 min­utes re­move the chicken from the stock and set aside to cool.

Cut the re­main­ing cel­ery stalks into thin half­moon slices. Bring a lit­tle wa­ter to the boil in a small saucepan and par­boil the cel­ery for 10 sec­onds, then re­fresh un­der cold run­ning wa­ter to stop the cook­ing. Drain and set aside.

Make a dress­ing by mix­ing the gar­lic, chill­ies and chopped gin­ger in a bowl with the spring onions, sh sauce, vine­gar, salt, sugar and white pep­per and set aside for the avours to in­fuse while you pre­pare the chicken.

Cut the poached chicken into slices that are about 1cm wide and 3cm long. Mix the chicken with the blanched cel­ery and the sesame oil. Add the dress­ing and set aside for 5 min­utes.

Mean­while, set a small fry­ing pan over medium heat and dryfry the sesame seeds for about 3–4 min­utes un­til they pop and turn golden brown, then re­move from the heat. Tear the co­rian­der leaves into the chicken salad and add the toasted sesame seeds. Mix ev­ery­thing to­gether and serve. Im­age and recipe from Thai Food Made Easy Mur­doch Books, RRP $39.99

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