Main Ingredients

• Chicken Thighs: We use chicken thighs in this recipe for their juicy and flavorful meat. We cut them into bite-sized pieces, allowing for even cooking and better absorption of flavors from the other ingredients. Thigh meat also tends to be more forgiving during cooking, remaining moist and tender even with longer cooking times.
• Ginger: Ginger adds a distinctive aroma and flavor to this dish. We julienne it and sauté it along with garlic and bird’s eye chillies, infusing the dish with its warm and slightly spicy notes. Ginger also offers various health benefits, including anti-inflammatory and digestive properties.
• Garlic: Garlic is a staple in many savory dishes, including this Vietnamese ginger chicken. We sauté chopped garlic cloves until aromatic, enhancing the overall flavor profile of the dish with their pungent and slightly sweet taste.
• Bird’s Eye Chillies: These small and fiery chillies provide the dish with its characteristic heat and intensity. We add julienned bird’s eye chillies to the pan along with ginger and garlic, imparting a spicy kick to the chicken. Adjust the quantity of chillies according to your preferred level of spiciness.
• Fish Sauce: Fish sauce is a fundamental ingredient in Vietnamese cuisine, known for its umami-rich flavor and salty depth. It adds complexity to the dish, balancing the sweetness from the caramelized sugar and the heat from the chillies. Fish sauce also serves as a key component in many Southeast Asian marinades and sauces.
• Black Pepper Powder: Freshly ground black pepper adds a bold and aromatic element to the dish. We stir it into the pan along with the chicken pieces, enhancing the overall flavor profile with its earthy and slightly spicy notes. Black pepper also complements the other ingredients, contributing to a well-rounded and savory dish.

Tips

• Before Cooking, Prep Ingredients: Make sure to prep all your ingredients and have them ready to go before you start cooking. This includes chopping the onion, garlic, ginger, and bird’s eye chillies, as well as cutting the chicken thighs into bite-sized pieces. Having everything ready will make the cooking process smoother and more efficient.
• Control the Heat Level: Adjust the quantity of bird’s eye chillies according to your preferred level of spiciness. If you prefer a milder dish, you can reduce the number of chillies or remove the seeds before adding them to the pan. Taste the dish as you go and adjust the seasoning accordingly.
• Caramelize the Sugar Carefully: When caramelizing the sugar, keep a close eye on it to prevent burning. Stir the sugar constantly over medium heat until it melts and turns a deep golden brown color. Be cautious as caramelized sugar can quickly go from golden to burnt if left unattended.
• Use Freshly Ground Black Pepper: For the best flavor, use freshly ground black pepper rather than pre-ground pepper. Grind whole peppercorns just before adding them to the dish to maximize their aromatic and peppery flavor.
• Balance Sweetness and Saltiness: Adjust the amount of sugar and fish sauce to achieve the perfect balance of sweetness and saltiness in the dish. Taste the sauce as it cooks and add more sugar or fish sauce as needed to suit your personal preference.
• Serve with Accompaniments: Vietnamese ginger chicken pairs well with steamed rice or noodles, allowing you to soak up the delicious sauce. Garnish with fresh herbs such as cilantro or green onions for added freshness and flavor.

Recipe Suggestions

• Vietnamese Lemongrass Chicken
• Thai Ginger Chicken

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Tips

• Use fresh herbs: Fresh herbs such as mint, coriander, and sawtooth coriander are important ingredients in larb salad, and they add a lot of flavor to the dish. Be sure to use fresh, high-quality herbs for the best results.
• Toast and grind the rice: Toasted and ground raw glutinous rice is a traditional ingredient in larb salad. Toast the rice in a dry pan until golden brown and then grind it into a fine powder in a spice grinder or mortar and pestle. This will add a nutty flavor and a bit of crunch to the salad.
• Adjust seasoning to taste: Thai larb salad has a balance of sour, salty, spicy, and sweet flavors. Adjust the fish sauce, lime juice, and chilli flakes to taste, and be sure to taste the salad before serving.
• Use good quality meat: Choose lean chicken or beef for larb salad. Minced or ground meat works best as it absorbs the flavors well. Also, be sure to cook the meat until it is fully cooked and no longer pink.
• Serve with lettuce leaves: Thai larb salad is traditionally served with lettuce leaves, which are used to wrap the salad. The cool, crisp lettuce provides a nice contrast to the warm, flavorful salad.
• Let the salad rest: After mixing all the ingredients together, let the salad rest for a few minutes to allow the flavors to meld together. This will also give the toasted rice time to soften slightly and absorb some of the dressing.
• Garnish with fresh herbs: Before serving, garnish the salad with additional fresh herbs, such as coriander, mint, and sawtooth coriander. This will add a pop of color and freshness to the dish.

FAQs

Q: What is larb salad?
A: Larb salad is a traditional Thai salad made with minced meat (usually chicken or beef) that has been cooked and mixed with a variety of herbs and spices, including fish sauce, lime juice, chilli flakes, and toasted and ground raw glutinous rice.

Q: Is larb salad spicy?
A: Yes, larb salad is typically quite spicy due to the addition of chilli flakes. However, you can adjust the level of spiciness to your taste by adding more or less chilli flakes.

Q: Can I use a different type of meat for larb salad?
A: Yes, you can use different types of meat such as pork or tofu as a vegetarian alternative. The key is to use a lean, minced meat or protein that will absorb the flavors of the herbs and spices.

Q: Can I make larb salad in advance?
A: Yes, you can make the salad a few hours in advance, but it’s best to add the fresh herbs just before serving to keep them crisp and flavorful.

Q: Can I serve larb salad with something other than lettuce leaves?
A: Yes, you can serve larb salad with other types of greens or vegetables, such as cabbage or cucumber. Alternatively, you can serve it over a bed of rice or noodles.

Q: Can I make larb salad spicy without using chilli flakes?
A: Yes, you can add fresh chillies or a spicy sauce like sriracha to the salad instead of chilli flakes.

Q: Can I make larb salad in a vegetarian or vegan version?
A: Yes, you can use tofu instead of meat or use a vegetarian meat alternative. You can also substitute fish sauce with soy sauce and oyster sauce with vegan oyster sauce.

Tips

• Use freshly ground spices: Grinding the spices fresh will enhance the flavor and aroma of the dish.
• Marinate the chicken: Marinating the chicken for at least 20-30 minutes will help to tenderize the meat and infuse it with flavor.
• Cook over low flame: Cooking the chicken xacuti over a low flame will help to ensure that the flavors of the spices are fully developed and the chicken is tender and juicy.
• Adjust the spice level to taste: If you prefer a milder or spicier chicken xacuti, adjust the amount of dried red chillies in the recipe accordingly.
• Use fresh coconut milk: If possible, use freshly made coconut milk for a more authentic and flavorful dish.
• Garnish with fresh coriander leaves: Adding fresh coriander leaves to the finished dish will add a pop of color and a fresh, herbaceous flavor.
• Serve with rice or bread: Goan Chicken Xacuti is traditionally served with steamed rice or bread, such as naan or roti, to soak up the flavorful sauce.
• Allow the dish to rest before serving: Allowing the dish to rest for a few minutes before serving will help the flavors to meld and intensify, resulting in a more delicious and satisfying meal.

FAQs

Q: What is Goan Chicken Xacuti?
A: Goan Chicken Xacuti is a traditional Indian curry dish that originates from the coastal state of Goa in India. It is typically made with chicken, a blend of spices, and coconut milk, resulting in a flavorful and aromatic curry.

Q: What spices are used in Goan Chicken Xacuti?
A: The spice blend used in Goan Chicken Xacuti typically includes coriander seeds, dried red chillies, black peppercorns, cinnamon, mace, star anise, cloves, fennel seeds, and poppy seeds. These spices are roasted and ground to create a paste that is used to flavor the curry.

Q: How spicy is Goan Chicken Xacuti?
A: Goan Chicken Xacuti can vary in spiciness depending on the amount of dried red chillies used in the recipe. Typically, it is a medium-spicy curry dish.

Q: Can I make Goan Chicken Xacuti with other types of meat?
A: Yes, you can make Goan Xacuti with other types of meat, such as lamb or fish, if you prefer. The cooking time and preparation method may vary depending on the type of meat used.

Q: Can I make Goan Chicken Xacuti ahead of time?
A: Yes, you can make Goan Chicken Xacuti ahead of time and store it in the refrigerator for a few days. The flavors tend to develop and intensify over time, making it even more flavorful the next day.

Tips

• When rolling out the dough, sprinkle some flour on the surface to prevent it from sticking.
• Be sure to knead the dough until it becomes smooth and elastic to ensure that the pastry is tender and flaky.
• If you’re short on time, you can use store-bought dough instead of making your own from scratch.
• To make the filling more flavorful, you can add other spices or herbs like paprika, oregano, or parsley.
• Be sure to fully cook the chicken filling before adding it to the dough.
• Don’t overstuff the gozleme with the filling, as it can make it difficult to fold and seal the pastry.
• Brushing the gozleme with olive oil before cooking will give it a nice crispy texture and golden color.
• Use a non-stick pan or griddle to prevent the gozleme from sticking.
• When cutting the gozleme, use a sharp knife or pizza cutter to make clean and even slices.
• Serve the gozleme hot with a side of yogurt sauce, such as tzatziki, for dipping.

FAQs

Q: What kind of flour should I use to make the dough for chicken gozleme?
A: You should use all-purpose flour to make the dough for chicken gozleme.

Q: Can I use a different kind of meat besides chicken for the filling?
A: Yes, you can use other meats such as beef, lamb, or even vegetarian fillings like spinach and cheese.

Q: Do I have to use feta cheese in the filling?
A: No, you can use other types of cheese or omit the cheese altogether if you prefer.

Q: Can I make the chicken filling ahead of time?
A: Yes, you can make the chicken filling ahead of time and store it in the refrigerator until you are ready to assemble the gozleme.

Q: Can I freeze the chicken gozleme?
A: Yes, you can freeze the cooked gozleme for up to 2-3 months. Reheat the gozleme in a hot oven or microwave before serving.

Q: Can I cook the gozleme on a grill?
A: Yes, you can cook the gozleme on a grill or over an open flame for a smoky flavor.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2-3 days before rolling it out and filling it.

In addition to the chicken and sauce, ayam rica rica is often served with a side of steamed rice and fresh vegetables like cucumber and tomato. The dish is popular not only in Indonesia but also in other Southeast Asian countries like Malaysia and Singapore.

Overall, ayam rica rica is a delicious and flavorful dish that is perfect for those who love spicy food.

FAQs

Q. What is Ayam Rica Rica?
A: Ayam Rica Rica is a chicken dish that is cooked in a spicy chili-based sauce called rica rica. It is a popular dish that originates from the city of Manado in North Sulawesi, Indonesia.

Q. What are the main ingredients in Ayam Rica Rica?
A: The main ingredients in Ayam Rica Rica are chicken, red chilies, shallots, garlic, ginger, galangal, candlenuts, lemongrass, kaffir lime leaves, bay leaves, salt, sugar, and water.

Q. Is Ayam Rica Rica spicy?
A: Yes, Ayam Rica Rica is a spicy dish as it is made with a blend of red chilies and other aromatic spices. However, the level of spiciness can be adjusted to taste by adding more or less chili.

Q. What can I serve with Ayam Rica Rica?
A: Ayam Rica Rica is typically served with steamed rice and fresh vegetables like cucumber and tomato. Some people also like to serve it with sambal or additional chili sauce on the side.

Recipe Suggestions

• Telur Balado
• Malaysian Chicken Curry

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Have you tried this recipe?

Mention us @satyamskitchen and tag #satyamskitchenrecipes

Tips

• Freshly Ground Spices: Grind the spices, such as the shallots, garlic cloves, spur chilies, and Thai red chilies, just before using them in the recipe. This ensures maximum flavor and aroma in the dish.
• Spice Adjustment: Customize the level of heat by adjusting the quantity of Thai red chilies and spur chilies. If you prefer a milder flavor, reduce the amount of chilies, or vice versa for a spicier kick.
• Egg Frying Technique: To achieve perfectly fried eggs, ensure the oil is adequately hot before adding the eggs. Fry them until a light golden brown skin forms for optimal texture and taste.
• Thorough Cooking: Allow the tomato-chili paste to cook until it becomes fragrant and the raw smell dissipates. This step is crucial for developing rich flavors in the gravy.
• Gradual Thickening: Simmer the curry on low heat to gradually thicken the gravy and allow the flavors to meld together. Avoid rushing this step to achieve the desired consistency and depth of flavor.
• Gentle Mixing: When adding the shallow fried eggs to the gravy, handle them delicately to prevent breakage. Gently coat the eggs with the gravy for even distribution of flavors.
• Kaffir Lime Leaf Addition: Add the Kaffir lime leaves towards the end of cooking to preserve their aromatic oils and freshness. This enhances the overall fragrance of the dish.

FAQs

Q. Can I use canned tomatoes instead of fresh ones?
A: While fresh tomatoes are preferred for their flavor and texture, canned tomatoes can be used as a substitute if fresh ones are not available. Just make sure to drain them properly before using.

Q. How spicy is Telur Balado?
A: The spice level of Telur Balado can vary depending on the quantity of chilies used. You can adjust the spice level according to your preference by reducing or increasing the amount of Thai red chilies and spur chilies.

Q. Can I make Telur Balado ahead of time?
A: Yes, Telur Balado can be made ahead of time and stored in the refrigerator for up to 2-3 days. Simply reheat it gently on the stove before serving.

Q. Can I freeze Telur Balado?
A: While it is possible to freeze Telur Balado, the texture of the eggs may change slightly upon thawing. It’s best enjoyed fresh or refrigerated for a few days.

Q. Can I substitute Kaffir lime leaves with regular lime zest?
A: While Kaffir lime leaves impart a unique flavor to the dish, you can substitute them with a small amount of lime zest if Kaffir lime leaves are not available. However, the flavor profile will be slightly different.

Q. Can I use any type of oil for frying the eggs?
A: Yes, you can use any neutral-flavored oil such as vegetable oil for frying the eggs. Avoid using strongly flavored oils like olive oil, as they may alter the taste of the dish.

Q. How can I make Telur Balado less spicy?
A: To make Telur Balado less spicy, reduce the quantity of Thai red chilies and spur chilies in the recipe. You can also remove the seeds from the chilies before adding them to the dish for a milder flavor.

Recipe Suggestions

• Goan Chicken Xacuti
• Chicken Vindaloo
• Mughlai Chicken Handi

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Main Ingredients

• Wide rice noodles: These are the base of the dish and can be substituted with other types of wide noodles such as udon or lo mein.
• Meat or seafood: Commonly used meats in Pad Kee Mao are chicken, beef, pork or shrimp.
• Garlic: A key ingredient in Pad Kee Mao and is used to add flavor and aroma to the dish.
• Thai chilies: To give the dish its characteristic heat.
• Vegetables: Commonly used vegetables include bell peppers, onions, mushrooms, and Thai basil.
• Seasoning: Fish sauce, soy sauce, oyster sauce and sugar are typically used to add flavor to the dish.
• Oil: Vegetable oil or peanut oil is commonly used to stir-fry the dish.
• Finger root: Finger root is typically sliced thin and stir-fried with other ingredients such as garlic, Thai chilies, and meat or seafood. Its strong and fragrant flavor adds depth and complexity to the dish and helps to balance out the spicy and savory flavors of the other ingredients.

Tips

• Soak the wide rice noodles in warm water for at least 15 minutes before cooking. This will help to soften the noodles and make them easier to stir-fry.
• Cut your meat or seafood and vegetables into small and uniform pieces. This will help to ensure that everything cooks evenly and quickly.
• Have all your ingredients prepped and ready to go before you start cooking. Pad Kee Mao is a quick-cooking dish and you want to make sure everything is ready to go before you start stir-frying.
• Use a wok or a large skillet for stir-frying. The high sides and concave shape of the wok make it ideal for stir-frying, as it allows you to toss and stir the ingredients easily.
• Cook the ingredients in small batches. This will help to ensure that everything is cooked quickly and evenly, and will also help to prevent overcrowding in the pan.
• Use high heat when stir-frying. This will help to create the signature smoky flavor of a Pad Kee Mao.
• Add the fish sauce, soy sauce, oyster sauce, sugar, and other seasonings carefully, taste the dish and adjust the seasoning if needed.
• Add the Thai basil at the end of the cooking, this will help to keep the herb’s freshness and aroma.
• Have a bowl of water nearby to soak your fingers, in case you come into contact with the chili.
• Finally, don’t be afraid to experiment and make the dish to your taste. Pad Kee Mao is a very flexible dish and can be adjusted to suit your personal preferences.

FAQs

Q: What are the main ingredients in Pad Kee Mao?
A: The main ingredients in Pad Kee Mao include wide rice noodles, meat or seafood, garlic, Thai chilies, vegetables, fish sauce, soy sauce, oyster sauce, sugar, and oil.

Q: Can I make Pad Kee Mao with other types of noodles?
A: Yes, Pad Kee Mao can be made with other types of wide noodles such as udon or lo mein.

Q: Can I make Pad Kee Mao vegetarian or vegan?
A: Yes, Pad Kee Mao can be made vegetarian by using tofu or tempeh instead of meat or seafood, and vegan by omitting the fish sauce.

Q: How can I make Pad Kee Mao less spicy?
A: You can make Pad Kee Mao less spicy by using fewer Thai chilies or by removing the seeds and membranes before using them.

Q: Can I make Pad Kee Mao in advance?
A: Pad Kee Mao is best served immediately after cooking, but you can prepare the ingredients in advance and store them separately in the refrigerator.

Q: Can I freeze Pad Kee Mao?
A: You can freeze Pad Kee Mao, but it is best to freeze the cooked noodles and vegetables separately from the sauce, this will prevent the noodles from getting mushy when reheated.

Q: What should I serve Pad Kee Mao with?
A: Pad Kee Mao is typically served as a main dish and can be enjoyed on its own or with a side of steamed rice.

Q: Can I add other vegetables to Pad Kee Mao?
A: Yes, you can add other vegetables such as carrots, bell peppers, or mushrooms

The dish is often served with a mint chutney or yogurt raita, and it is typically accompanied by rice or naan bread. Chicken Tikka Kebab is a popular street food in India and is also commonly found in Indian restaurants around the world. It is a healthy and flavorful dish that can be enjoyed as an appetizer or as a main course.

It is worth mentioning that Chicken Tikka Kebab is not just popular in India but also in other countries like Pakistan, Bangladesh, and the United Kingdom, where it is enjoyed as a popular street food and in restaurants. It is also found in different variations such as the famous Chicken Tikka Masala, which is a popular dish in the UK and other parts of the world.

Tips

• Marinate the chicken overnight: Marinating the chicken in a yogurt and spice marinade overnight helps to tenderize the meat and infuse it with flavor.
• Use high-quality, fresh ingredients: To make the best Chicken Tikka Kebab, use high-quality, fresh ingredients such as yogurt, spices, and chicken.
• Cut the chicken into small pieces: Cut the chicken into small, bite-sized pieces so that they cook quickly and evenly.
• Use skewers: Skewering the chicken before grilling helps to keep the pieces of chicken together and makes it easy to turn them while grilling.
• Grill over high heat: Grill the Chicken Tikka Kebab over high heat to give it a nice char and smoky flavor.
• Turn frequently: Turn the skewers frequently to ensure that the chicken cooks evenly on all sides.
• Baste with marinade: Baste the chicken with the marinade while grilling to keep it moist and add extra flavor.
• Serve with mint chutney or yogurt raita: The mint chutney and yogurt raita are a perfect accompaniment to the Chicken Tikka Kebab, providing a cool and creamy contrast to the spicy chicken.
• Cook in a tandoor oven: A tandoor oven is a traditional way to cook Chicken Tikka Kebab and it will give it a distinct smoky flavor.
• Be careful with seasoning: Be careful not to over-season the chicken, as the marinade and the spices will be added during the cooking process.

FAQs

Q: What are the main ingredients in Chicken Tikka Kebab?
A: The main ingredients in Chicken Tikka Kebab include chicken, yogurt, lemon juice, and a blend of spices such as cumin, paprika, turmeric, and ginger.

Q: Can I use other types of meat for Chicken Tikka Kebab?
A: Chicken Tikka Kebab is traditionally made with chicken, but you can also use other types of meat such as lamb, beef, or even vegetables.

Q: How can I make Chicken Tikka Kebab more flavorful?
A: To make Chicken Tikka Kebab more flavorful, use high-quality, fresh ingredients, marinate the chicken overnight, and baste with the marinade while grilling.

Q: How can I cook Chicken Tikka Kebab if I don’t have a grill?
A: Chicken Tikka Kebab can also be cooked in an oven or on a stovetop griddle.

Q: How long should I marinate the chicken?
A: Marinate the chicken for at least 4 hours, but for best results, it’s recommended to marinate it overnight.

Q: How long should I grill Chicken Tikka Kebab for?
A: Grill Chicken Tikka Kebab for about 8-10 minutes, turning frequently, or until the chicken is cooked through.

Q: Can I freeze Chicken Tikka Kebab?
A: Yes, you can freeze Chicken Tikka Kebab, but it’s best to freeze it before grilling.

Q: Can I make Chicken Tikka Kebab in advance?
A: Yes, you can make Chicken Tikka Kebab in advance and store it in the refrigerator for up to 3 days before grilling.

Q: What are some traditional sides to serve with Chicken Tikka Kebab?
A: Some traditional sides to serve with Chicken Tikka Kebab include mint chutney, yogurt raita, rice, and naan bread.