Chicken Pho

February 3rd, 2011 § 0 comments § permalink

Serve 6-8

INGREDIENTS

For the broth

2 medium onions, chopped large
A 1-inch section of galangal, peeled and chopped
A 2-inch section of ginger, peeled and chopped
3-5 pounds of chicken pieces, wings and other bones
1 cinnamon stick
1 tablespoon coriander seeds
1 tablespoon fennel seeds
3 star anise
1 cardamom pod, shell removed
3 cloves
10 cups water
2 tablespoons salt
¼ cup tamari
¼ cup fish sauce
¼ cup raw sugar

For the noodle bowls

2 pounds rice noodles, cooked
2 chicken breasts, poached in the broth and shredded with fingers and set aside
Pho vegetables: thinly sliced red onions, thinly sliced scallions, thinly sliced chili peppers sliced thin, bean sprouts, shredded carrots, lime wedges, and sliced bell peppers (optional)
Pho herbs: fresh mint leaves, fresh Thai basil leaves, fresh cilantro leaves, fresh red basil leaves
Hoisin sauce
Siracha hot sauce

DIRECTIONS

Preheat oven to broil. Place the onions, galangal, ginger, chicken bones and spices on a lined baking sheet and place in the oven under the broiler for about 5 minutes or until all is heavily charred, no black, but charred on the edges. Place all charred ingredients into a large soup pan and add the salt, fish sauce, tamari and raw sugar. Bring to a boil and then reduce and simmer at a low gentle boil for about 30-45 minutes. Making sure you spoon away the “scum” that rises to the top of the soup ban from the chicken. Strain and place broth back in the soup pan and bring to a rolling gentle low boil again.

To assemble the bowl, place the cooked rice noodles in the bottom of a large noodle bowl. Place the shredded chicken into the pot of boiling stock to reheat, for about 10 seconds only. Remove and place atop the noodles, ladle broth over the noodles and chicken and garnish with desired pho vegetables and pho herbs and season with hoisin and siracha.

Thai Red Curry Paste/Gaeng Phet

June 2nd, 2010 § 0 comments § permalink

INGREDIENTS

5-10 small red chilies (10= HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons gingerroot, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
1 tablespoon turmeric
1 tablespoon paprika
2 tablespoons white peppercorns
1 tablespoons coriander seeds, toasted
1 tablespoons cumin seeds, toasted
2-3 kfir lime leaves, chopped
1 cup fresh cilantro leaves, chopped

PREPARATION

Grind and pound the hardest ingredient first, galangal, ginger, pepper corns etc.  Add one ingredient at a time from hardest to softest, grinding on top of each other until a course paste is formed.  If using a food processor add one ingredient at a time and pulse.

The method usually takes about 20 minutes total and is a great arm work out as well as a Zen experience.

Thai Green Curry Paste/Gaeng Keow Wan

June 2nd, 2010 § 0 comments § permalink

INGREDIENTS

5-10 small this green chilies (10= HOT)
5-6 cloves garlic, chopped fine
2 tablespoons shallots, chopped fine
2 teaspoons coarse sea salt
2 tablespoons galangal root, peeled and chopped fine
2 tablespoons gingerroot, peeled and chopped fine
2 tablespoons lemongrass bulb, cleaned and trimmed and chopped fine
2 tablespoons lime zest
2 tablespoons black and white peppercorns
1 tablespoons coriander seeds, toasted
1 tablespoons cumin seeds, toasted
2-3 kfir lime leaves, chopped
1 cup fresh cilantro leaves, chopped

PREPARATION

Grind and pound the hardest ingredient first, galangal, ginger, pepper corns etc.  Add one ingredient at a time from hardest to softest, grinding on top of each other until a course paste is formed.  If using a food processor add one ingredient at a time and pulse.

The method usually takes about 20 minutes total and is a great arm work out as well as a Zen experience.

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