30 Minutes or Less Edition
For this edition of the Cooking Show I basically decided to interview myself. Okay, I mean I decided to show you, the listener, how to make a delicious mid-week meal that won’t forever to make, and won’t cut too deeply into the old pocketbook. Who carries a pocketbook anymore? Whatevs.
So, yeah that dish I was talking about. It’s from Cambodia, the forbidden country (totally made that part up). It’s called Samlor Machu, or lemongrass chicken soup. If you’re not familiar with Khmer cusine, you’re missing out. As a country that shares borders, and history with Thailand, Vietnam and Burma it’s cuisine fits in nicely with those as well. Khmer cuisine tends to like to emphasize sour flavors above others. This soup demonstrates that very well.
Fresh lemon grass
Fresh galangal (Ginger works)
Chicken breasts (skinned and diced)
Spring onions (chopped)
Basil (Thai Basil)
Lemon juice and lime
Coriander (freshly chopped)
Kaffir lime leaves (or lime zest)
Chili paste or fresh chilies
1.The recipie is almost idiot proof. You boil water, lemongrass, garlic, fish sauce, rice, galangal, pepper and Kaffir leaves in a pot.
2.Add chicken, bring to a simmer.
3.In serving bowls place coriander, lime/ lemon juice, chilies, onions, and basil.
I told you that was easy. Now relax and listen to some tunes.
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