Sorry guys for being absent, I have been super busy with my thesis and othet school related stuff! You can follow me on Instagram ( @froidethumide or @breakfastbrunchdinner) where I update more often pictures.
A couple of weeks ago I had a flu, and what’s a better way of curing a flu than eating a large amount of chili, garlic and ginger? I made a delicious Pho Ga, which is a Vietnamese noodle and chicken soup. I did a fast version, as I didn’t want to start boiling a broth for several hour.
Start with marinating some chicken drum sticks (500g) in 4-5 tbsp of soy sauce and 2-3 tbsp of hot chili-garlic sauce. Combine everything in a plastic bag and rub around, let sit in the fridge for 1 hour, then bake in a 180 degree oven for 30-35 minutes until cooked. Then just pull apart the meat with two forks.
Meanwhile the chicken is cooking, start making the broth. As I made this for two persons, I used 1 liter of water, 1 vegetable and 1 chicken stock cube, 1 large chili, 3-4 cloves of garlic, 2 spring onions, 1 thumb sized piece of ginger, 1 lime and 2 tbsp of fish sauce. Just chop everything roughly, add water to a pot and squeeze in the lime. Let come up to a simmer and let simmer for about 5-10 minutes. Check for seasoning and add more fish sauce if it needs saltyness.
Then you can start assembling your soup, I added some thick rice noodles and pak choi that I boiled in the broth, then the chicken. I topped the soup off with coriander, chopped chili and spring onion, sesame seeds and Sriracha sauce. You could add also roasted onion and thai basil.
This post will also start with an appology for awful pictures, sometimes I’m just so inpatient.
Okay, yesterday we made some chicken nuggets, which didn’t turn out to be as easy as we tought. I wanted to pan fry them, but they just got burned, but fortunately I corrected my mistake and put the rest of the batch in the oven.
What you need:
-500g of skinless chicken filets
– 4dl of corn flakes
– 1 dl of bread crumbs
– 2 tsp of paprica powder
– 2 tsp of salt
– 1 tsp of garlic powder
– freshly ground pepper
– 1-2 dl of plain flour
– 2 eggs, beaten
You can add other spices such as cumin and dried coriander if you like.
Put the oven on 220 degrees. Start with blending the corn flakes in a food processor until course. Mix them in a bowl with bread crumbs and spices. In an other bowl beat the egg and in a third put the flour. Slice the chicken breast into smaller pieces.
When coating the chicken, start with egg, then flour, then egg again and last but not least the corn flakes. Yes, this is as messy as it sounds, but trust me it will make a difference. Then repeat with the rest of the chicken, put on a parchement paper and bake for 10-15 minutes in the oven.
They got extremely crispy and juicy on the inside, and we were supposed serve them with home made paprica mayo, which was a total mess and failure. Well, better luck next time right?
Last week, I took a break from reading and met up with Annina for some catching up and lunch in Gotsu Kyuho’s kitchen, which is a Korean restaurant. Typical bloggers taking 50 pictures before eating, haha!
You might remember that I’ve been there before last autumn ( read here). It’s a small and cosy place which is open from monday to friday. The place is more suitable for lunch than dinner, but I love the food! This time I ate crispy chili and garlic chicken which was reaally good.
Gotsu Kyuho’s Kitchen, Pärnu mnt 62A