- 500 GRAM CHICKEN FILLET, cut in cubes
- 800 GRAM CHICKEN STOCK
- 300 GRAM RICE
- 200 GRAM PINEAPPLE, cleaned and cut
- 4 GREEN ONIONS, chopped
- 5 CARDAMOM PODS
- 1 STALK LEMON GRASS, cut
- PIECE OF FRESH GINGERROOT, grated
- 2 CLOVES GARLIC, mashed
- 1 TSP CORIANDER SEEDS
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- 500 GRAM WHITE FISH FILLET, cut
- 1 MANGO, peeled and cut in cubes
- 50 GRAM COCONUT, grated
- 1 ONION, chopped
- 2 CHILI PEPPERS, chopped
- 1 TBSP SHRIMP PASTE
- 4 TBSP SOY SAUCE
- SOME LEMON GRASS, chopped
- 1 TBSP CHOPPED GINGER
- 2 CLOVES GARLIC, mashed
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Fry the garlic, coriander seeds, lemon grass, ginger
and cardamom for a few minutes, add the chicken and fry a few minutes
more. Add the stock and cook the chicken for 5 minutes. Take the chicken
out of the stock and add the rice and the green onions. Simmer for 20
minutes, then add the pineapple and stir the chicken back in. Serve
with fried onion.
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Stir fry the onion, the garlic and the chili pepper
for 2 minutes, add the fish and fry 5 minutes more. Add the rest of
the ingredients and one cup of water and simmer for 10 minutes.
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