Friday 3 December 2010

Its a cooking 101

I decided to have a little cooking session this evening and made this glorious monster of a meal.

So here goes with the recipe:

Marinade Chicken in:
  • Lemon Juice
  • Golden Syrup
  • 4 Birdseye Chillis
  • A dash of Soy sauce
  • Cayenne pepper
  • Ginger
Rice goes into my rice cooker (love my rice cooker)

Green Curry paste gets a quick fry and coconut milk + a small amount of chinese five spice added, highish heat used to reduce the very watery liquid down to the consistency you can see in the photo - about until the rice is done.

Chicken fried in a wok till golden on outside, add chopped Pak Choi and allow chicken to cook.

Oil the inside of a bowl (the chequered one for me) with sesame oil and stuff with rice.

Flip the bowl onto a plate - the oil should help the rice to come out easily.

Cover with the green curry paste mix and add chicken.


Chef Arché Cameron Blacké

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