Everyone raves about French cuisine don't they? I think it's wonderful too, but in some ways I think the world has moved on from that style of cooking. There will always be a place for it and it will always be there in the background influencing the way that people cook but I think its prominence is fading. Perhaps that's just me. It seems to make sense though that globalisation and the increase in worldwide travel would result in the evolution of cuisines as techniques and combinations of ingredients are borrowed and manipulated.
I think I really started to enjoy food when I was introduced to genuine Asian food. Growing up in New Zealand the first signs of Asian food were the greasy Chinese takeaways of the 1990s. I think my faith in Chinese food is only just now being restored! But the real game changer was when Thai food was introduced. There's something quite amazing about Thai food, about the delicate balance of sweet and sour - I think it's so intelligent. A whole lot of what we eat now is either Asian (I use the term extremely broadly) or influenced by it. And this can't be a bad thing, because on the whole, it's better for you than raw steak, pommes frites, a whole baked Camembert and a glass of wine. How do those rake thin French girls do it?! I have a sneaking suspicion they don't eat the whole Camembert!
Larb gai (minced chicken salad) is my staple when I go out for Thai. It's simple but damn effective. I 'poach' the minced chicken rather than frying it as I think it's nicer and fresher that way.
Recipe
400-500 grams minced chicken
3 tbsp rice
4 tbsp lime juice
3 tbsp fish sauce
1 stalk of lemongrass, finely chopped
1-2 tsp ground chilli
1/2 red onion finely chopped
2 cups of water
lettuce leaves (I used gem lettuce)
handful of chopped coriander
handful of chopped mint
In a dry frying pan, brown the rice grains. When the rice is pale brown remove from the pan and grind in a mortar and pestle.
Place the mince and two cups of cold water in a pot. Once it starts steaming give it a stir and reduce the heat. It shouldn't take long to cook - just a few minutes. Reserve a quarter of a cup of the poaching water and drain the rest. Once the chicken has cooled slightly (it should be served room temperature), combine with all other ingredients, including the reserved water. Initially, add only one teaspoon of chilli and add more if you want to increase the heat.
Serve in lettuce cups with a side of salad or steamed rice.
Serves 2
I think I really started to enjoy food when I was introduced to genuine Asian food. Growing up in New Zealand the first signs of Asian food were the greasy Chinese takeaways of the 1990s. I think my faith in Chinese food is only just now being restored! But the real game changer was when Thai food was introduced. There's something quite amazing about Thai food, about the delicate balance of sweet and sour - I think it's so intelligent. A whole lot of what we eat now is either Asian (I use the term extremely broadly) or influenced by it. And this can't be a bad thing, because on the whole, it's better for you than raw steak, pommes frites, a whole baked Camembert and a glass of wine. How do those rake thin French girls do it?! I have a sneaking suspicion they don't eat the whole Camembert!
Larb gai (minced chicken salad) is my staple when I go out for Thai. It's simple but damn effective. I 'poach' the minced chicken rather than frying it as I think it's nicer and fresher that way.
Recipe
400-500 grams minced chicken
3 tbsp rice
4 tbsp lime juice
3 tbsp fish sauce
1 stalk of lemongrass, finely chopped
1-2 tsp ground chilli
1/2 red onion finely chopped
2 cups of water
lettuce leaves (I used gem lettuce)
handful of chopped coriander
handful of chopped mint
In a dry frying pan, brown the rice grains. When the rice is pale brown remove from the pan and grind in a mortar and pestle.
Place the mince and two cups of cold water in a pot. Once it starts steaming give it a stir and reduce the heat. It shouldn't take long to cook - just a few minutes. Reserve a quarter of a cup of the poaching water and drain the rest. Once the chicken has cooled slightly (it should be served room temperature), combine with all other ingredients, including the reserved water. Initially, add only one teaspoon of chilli and add more if you want to increase the heat.
Serve in lettuce cups with a side of salad or steamed rice.
Serves 2
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