The Global Kitchen

I got this recipe via email from my brother who spent quite few years in SE Asia. He promised it would be great and I had all the ingredients on hand. So I decided it would be a good dinner after my long commute home.

This is really good! Even my boyfriend who gazes suspiciously on fish sauce(he isn't entirely convinced it's a flavor enhancer) devoured his portion.

I didn't taste much lemon though so next time I will increase the juice. I didn't have 20 of the small Asian shallots so I used one of the giant American ones. I think this will also be good with chiles and limes although that would be a different dish. Probably closer to Evil Jungle Prince.

I'm relaying the recipe exactly as he typed it. Warning: profanity at the end.

Lao Lemon Chicken

2 TBS. Canola oil
20 small shallots, sliced as thin as you can
10 Oz. chicken breast chunks
2 TBS fish sauce
8 Oz. Coconut milk
Juice of 1/2 a small Lemon
Zest of all the small lemon
5 Green Onions, cut into 2.5" lengths
Cilantro to garnish

In a fry pan fry the shallots on a low setting (about 250) until golden brown. (This should take about 8-10 minutes. Stir constantly. Some shallots will appear dark and others appear white, take them out when about 3/4 are brown. The white ones will continue to cook, don't worry.) Remove the shallots to a paper towel. They should get crispy after they leave the oil.

Heat the oil in a saute pan or wok and add the chicken. Brown the chicken as much as you can while leaving the inside raw. Add the coconut milk, fish sauce, 3/4 of the shallots, the green onion white bottoms, lemon juice, and zest. Simmer for 5 minutes until the chicken is cooked through. Add the green onion tops, stir 1 minute until they are just soft.

Turn out in a bowl and garnish with remaining crispy shallots and Cilantro. Serve with steamed rice.

This goes well with mushrooms. I just put one clove of minced garlic in a tsp of oil in a small pot and gently cook until white, then add a package of whole button mushrooms, coat them with the oil, add S&P, cover, and set on the lowest possible I can get my stove, and them forget about them. I cooked the whole Lao dish after that, only shaking the pot every once in a while. The mushrooms just extrude all their natural juices and steam themselves so after 1/2 hour-45 min. they're fucking awesome!

Sorry about the absence! I've been buried in work, life and lost my cooking mojo for a moment It happens I suppose.

Both of these recipes come from the Hot Sour Salty Sweet cookbook.

I've used the coriander root paste as a marinade for this dish many times and love it. This fish was good but I prefer the paste on chicken. I also think I overcooked my fish a bit which is never a good thing. I baked it in the oven telling myself the entire time I should have done it on the grill. Note to self: listen to inner voice.

The cucumber salad is also a regular on my summer dinner rotation. I absolutely love it! There are never any leftovers.





Baked Bass with Spicy Rub
2 1-1 1/2 lb whole gutted and scaled firm fleshed fish(bass, trout or snapper)
2 tbs Peppercorn-Coriander Root Flavor Paste
2 stalks lemongrass smashed and chopped into 1 inch lengths
2 limes cut into wedges
Salt and fresh ground pepper

Preheat oven to 400 or grill to medium heat.
Wash the fish inside and out and pat dry.
Make 3 diagonal slashes in each side of the fish.
Stuff coriander paste into slashes and over outside and inside of fish.
Place lemongrass slices inside fish.
Wrap fish in foil or banana leaves and bake 30-40 minutes in oven or grill 15-20 minutes each side until done.
Serve with lime wedges.

Pepper Coriander Root Flavor Paste

2 tsp black peppercorns
5-6 large cloves of garlic, chopped
3 tbs coarsely chopped coriander roots
pinch salt
1 tsp Thai fish sauce

I took the lazy route and whirled the peppercorns, garlic, salt and coriander roots to a paste with my mini-prep until it formed a paste and added the fish sauce. The recipe suggests pounding to a paste in a mortar and pestle, and I've done that before with good results.

Spicy Cucumber Salad

In this salad, the cucumbers are first dressed with a little vinegar, then dressed again with hot oil. The contrast of smooth chile-warm oil and crisp fresh cucumber is a knockout. The salad has a mild but not aggressive heat made with the 5 dried red chiles. Note that the cucumbers will soften if they're left standing, so don't pour the hot oil over them until just before you wish to serve the salad.
1 large or 2 medium European cucumbers (1 to 1-1/4 pounds)
2 tablespoons rice vinegar
1 tablespoon sugar
2 tablespoons peanut or vegetable oil
5 Thai dried red chiles, or 3 for milder heat
1/2 jalapeño, minced
7 Sichuan peppercorns
1/2 teaspoon salt
1/4 cup packed torn coriander leaves

Peel the cucumber, leaving some thin strips of peel on if you wish, for a decorative effect. Cut lengthwise into quarters and scrape off and discard the seeds. Use the flat side of a cleaver or large knife to bash the cucumber pieces several times. Cut the pieces lengthwise into thinner strips, then cut crosswise into 2-inch lengths. Place in a medium bowl. In a small bowl, mix together the vinegar and sugar. Pour over the cucumber, mix well, and set aside.Place a wok or skillet over high heat. When it is hot, add the oil and swirl to coat the pan. Toss in the dried chiles, jalapeño, and peppercorns and stir-fry for 20 to 30 seconds. Pour this over the cucumbers. Sprinkle on the salt and mix well.Mound the salad in a shallow bowl. Sprinkle on the coriander leaves and serve immediately.

Note: The traditional way to make this uses 3 tablespoons of oil, giving a well-oiled texture that may be undesirable. If you wish, try both and see which you prefer (two was perfect for me).