As the year ebbs towards its penultimate month, we tend to visit others more than usual to say our hellos and appreciation for a year almost completed in safety and for the love and sake of friends.
Chicken Adobo (Philippines)
- 1kg chicken breast, cut into large cubes
- 80ml soy sauce 2 cloves garlic, crushed and chopped finely
- 60ml cooking oil
- 500ml water
- 3 bay leaves
- 40ml apple cider vinegar
- 10g white sugar
- to taste salt
- to taste pepper
- In a large bowl, combine the soy sauce with the chopped garlic.
- Add the chicken pieces and stir to coat with the marinade overnight.
- Place the cooking oil in a pan and apply heat.
- When the oil is hot, carefully place the marinated chicken and cook well.
- Add the water to the bowl that contained the marinade, pour this into the cooking chicken and bring to a boil, with the bay leaves.
- Simmer for 20-30 minutes or until the chicken is tender.
- Add vinegar and sugar. Stir and cook for five more minutes.
- Add salt and pepper to taste; serve hot with rice.
Kimchi (Korea)
- 2 large Chinese cabbages
- 160g rock salt
- 1l cold water
- 100ml fish sauce
- 1tspn paprika
- 1 white onion, finely chopped
- 4 cloves garlic, chopped finely
- 1 apple sliced, peeled and chopped finely
- 1tbspn salt
- 20g sugar
- 30g gv v cspring onion, finely sliced
Chop the cabbage in small chunks and place into a large bowl. Cover with the water and rock salt. Leave to soak with the cabbage immersed overnight.
Whisk together the fish sauce, paprika, chopped white onion, garlic, apple, salt and sugar.
Drain the cabbage and allow it to dry slightly by patting with a paper towel.
Toss the cabbage in the sauce until completely coated.
Place the kimchi into storage jars and leave in the fridge for a week when it will be ready to eat.
Kimchi can last refrigerated for three-four weeks. If the flavour turns too sour, it can be used in fried rice, soups or stews.
While fresh, it should be eaten raw as an accompaniment or added to soups.
Tom Yum Soup (Thailand)
- 750ml water
- 2 lemongrass stalks
- 6 kaffir lime leaves
- 100g galangal root
- 500g fresh chicken, finely sliced
- 2 Thai chillies
- 100g button mushrooms, halved
- 2 tomatoes, ripe, fresh, skinned and seeded, chopped finely
- 3tspns fish sauce
- 10g brown sugar
- 6 limes, juice
Place the water into a saucepan and bring to the boil.
Slice the galangal, lemongrass and kaffir lime leaves and add to the water. Allow to boil for two-three minutes.
Add the chicken and boil for about five minutes.
Add the finely chopped tomatoes and boil for three more minutes.
Finally, add the finely chopped chillies and mushroom pieces. Boil for eight minutes.
Add fish sauce and sugar; simmer for five minutes.
Remove the soup from the stove and allow it to cool slightly.
Add the lime juice, stir, and serve immediately.
Chicken Tikka Masala (India)
- 1-1 ½ kg chicken breast cut into cubes
- 1 white onion, finely diced
- 3 cloves garlic, minced
- 10g ginger, fresh grated
- 750g tomato purée (canned or fresh)
- 400g plain yoghurt
- 40ml extra virgin olive oil
- 40ml lemon juice
- 1tbsp cumin
- 1/2tbsp paprika
- 1tsp garam masala to taste salt to taste pepper
- 2 bay leaves
- 250ml cream
In a large mixing bowl, combine chopped onions, minced garlic, grated ginger, tomato purée, plain yoghurt, olive oil, lemon juice, bay leaves, garam masala, cumin, paprika, salt, cinnamon, pepper and paprika.
Place the chicken in this mix and leave it to sit for one hour in the refrigerator, covered.
Pour everything into a large saucepan and place over a gentle heat and bring slowly to a simmer.
Allow it to cook for one hour, covered. Stir it regularly to ensure the mix or chicken do not catch and burn.
Cook gently for a further hour, covered.
Add the cream at this stage and boil for 20 minutes, uncovered. Continue stirring regularly to avoid burning.
Serve with chopped fresh coriander sprinkled over the top and with freshly cooked rice.
