Yellow Curry Chicken Rice

Thai Biryani or Khao mok, it is a popular Thai Muslim dish, which is popular throughout the country.
The rice is cook with spices and meat, such as chicken, beef or goat version for the Muslim population in Thailand. For other Thai the most common dish cook with Chicken.

when I was in Thailand, I did not eat this dish often.But when I live here I miss the taste of it.

Ingredient for Rice :

6 chicken thighs
2 cups Thai jasmine rice
3 shallots,sliced
1 Tbsp butter
1/3 cup of yogurt
2 1/2 cups water
3 Tbsp canola oil


Ingredients for spices mix
2 tsp curry powder
1 tsp turmeric powder
1 tsp grounded coriander seed
1/4 tsp grounded fennel seed
1 tsp salt
1 Tbsp sugar
2 bay leaves

Ingredients for sauce
2 green onions,
3 sprigs cilantro
¼ cup ginger
1 long cayenne pepper
1/3 cup sugar
1 tsp salt
¼ cup vinegar
1 Tbsp water


Preparation

1. Wash chicken thighs, pat dry, and pierce with folk all over the thighs.
2. Mix the spices , divide into 2 parts.
3.Bring one part of spices mixed add yogurt, stir ingredients together use for marinate chicken for 1 hour or over night.
4. Fry a half of sliced Shallot in the oil until gloden brown.

Cooking Direction:

1. Add butter in the dutch oven,or pan. Add sliced shallot for 2-3 minutes add marinated chicken cook both sides for 8-10 minutes/side.
2.Meanwhile rinse Thai Jasmine Rice in stainer.
3.Remove chicken from the pot, set a side.
4.Add second part of spices mix in the pan fry for 30 seconds then add Thai Jasmine rice, stir thoroughly.
5.If you are using pan, Remove the stir fry rice into the pot,Add water and chicken on top of the rice,clover and simmer until boiling then turn the heat to low and cook for 20-25 mintues until the rice cook.let it set for 10-15 minutes.


Sauce :

Add sugar,Water,salt to the sauce pan bring to boil add vinegar. Let it cool.
Add the rest of ingredients into blender or food processer.Blend well and add to the sugar mixer.

Serving :

Add rice to the plate, Add chicken.Top with fried shallot. Cilantro for garnish.
Slice of Cucumber if desire. Serving with sauce.

Japanese Cold Noodle " Hiyashi Chuka"

For summer the cold dish, fleshy food is my favorite here, When I was living in Thailand I never learn about food for summer or winter because the weather over there is hot all year.

For summer I like Gazpacho and Japanese Cold Noodle " Hiyashi Chuka" I like the freshness of cucumber and cold noodle in my month.

The original dish make with "Ramen" Noodle but I always use soba or other Chinese noodle that I can find from my kitchen.

at Asian grocery stores you can find packages of hiyashi chuka noodles.They come with sauce.

For me, I buy low sodium noodle and better make my own dressing.


Noodle:

flat egg noodles,Chinese style noodle,Ramen noodle or Japanese style noodle such as Soba,MaiKi Soba.

Cook Noodle by direction then rinse with cold water, I always put some ice into it.

Topping :
Thin Omelettes sliced
Ham
Crab Imitation, Crab Meat, Cooked Shrimp. Optional

Choice of Vegetable

Cucumber
Tomatoes sliced
green onion
carrot
Bean spout

Sauce:

2 tablespoons mirin (sweet cooking wine)
1 Tablespoon sugar
3 Tablespoon soysauce
2 tablespoon rice vinegar or white wine vinegar.
1/2 tablespoon of sesami oil.
1/3 cup dashi soup or water. (I use dashi powder boil with water)

In a saucepan,bring dashi soup,soy sauce,sugar,mirin to boil add vinegar and sesami oil.Let it cool,better if it make 1-2 hours before serving and refrigerater.

Serving: add cold noodle in the bolw, topping with meat or seafood and vegetable, garnish with nori and sesami seed. Add sauce.

Enjoy!!