- 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 GINGER, cut
- 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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