Recipe ingredients and directions:
This dish can be made either with or without the accompanying sauce.
Without the sauce it makes a good contrast dish to hotter curries and
dishes such as laab. With the sauce and possibly accompanied by a bowl of
sticky rice (formed into balls and used to sop up any excess sauce), it
makes a most satisfying one plate meal for lunch or dinner.
Maggi Seasoning (also known as Maggi Sauce), is a product of the Maggi
Corporation, a subsidiary of Nestle, and is widely used in Asian cooking
as a flavoring. It is derived from soy sauce, and cheaper clones are
generally known as sweet soy. It is almost black and not as salty as
either light or dark soy. If unavailable, you could substitute a
mushroom soy.
Any brand of hot chili sauce could be used, but try and avoid vinegar
based sauces if possible.
The basic dish cooks very quickly, and speed is of the essence, especially
if you don’t want to reduce the dish to a variety of omelette!
Preserved radish is available, usually in vacuum pack, from Chinese and
Oriental grocers.
If using Italian noodles (pasta shells are very suitable) instead of rice
noodles, it should first be boiled until half cooked.
Ingredients:
For the Sauce:
1 cup chopped tomatoes
1 cup nam sup (chicken stock)
1 tablespoon Maggi Seasoning
1 tablespoon hot chili sauce
1 teaspoon prikthai (black pepper), freshly ground
Pinch of sugar
For the Stir Fry:
1 cup chicken, cut into fine slices
1 tablespoon kratiem (garlic), sliced
1 tablespoon khing (ginger), julienned
1 tablespoon red curry paste
1 duck egg (or large chicken egg)
1 teaspoon tang chi (preserved radish)
8 ounces sen lek (narrow ribbon rice noodles), soaked
1 tablespoon Maggi Seasoning
1 tablespoon nam pla (fish sauce)
1 teaspoon prikthai (black pepper), ground
Method:
For the Sauce:
Place tomatoes in boiling water for 1 minute then transfer to cold water
to stop the cooking process. Skin and quarter them, discard the seed
pulp, then chop the remaining fruit, to form 1 cup of chopped tomatoes.
Bring the stock to a boil and add all the rest of the ingredients,
continuing to simmer uncovered until reduced slightly. Taste and adjust
the seasoning.
For the stir fry:
Soak the noodles in tepid water for ten minutes then drain thoroughly.
Chill the chicken, then slice it thinly, spreading the slices on a sheet
of plastic wrap, and covering with another, then pound with a meat-pounder
or the sahk (mortar) of a mortar and pestle to further thin them.
Saute the garlic, ginger, and curry paste until aromatic. Add the sliced
chicken and stir fry until it starts to become opaque.
Add the egg and whisk vigorously with a to-and-fro action to break the
cooked egg into long strands. Add all the remaining ingredients and
continue cooking until the egg and the chicken are cooked through.
Serving:
If not using the sauce, then transfer the cooked stir fry to a serving
platter lined with lettuce leaves and garnish with slivered spring onions
and cilantro leaves.
If serving with the sauce, transfer to a serving bowl and ladle half the
sauce over the dish reserving the remainder of the sauce in a sauce boat
to be added at the diner’s discretion.
Category: Asian Recipes
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