1 teaspoon minced cilantro/coriander leaves
and roots
2 tablespoon cognac, whisky or rice wine
2 tablespoons coconut milk
1 tablespoon fish sauce (Nam Pla)
1 teaspoon chopped fresh ginger
2 tablespoons soya sauce
Sticky Rice
1 kg. cups sticky (glutinous) rice
water
Papaya Salad
1 medium dark green papaya
4 garlic cloves
6 Bird's eye chilli (Phrik Khi Nu)
2 tomatoes, cut into wedges
1.2 cup green beans, chopped into ½-in. pieces
2 tablespoons fish sauce
½ tablespoons salt
60 ml. lime juice or tamarind juice
Kai Yang with Khao Niao
and Som Tam (Barbecued
Chicken with Sticky Rice and Papaya Salad)
Directions
Barbecued Chicken
Rub the entire chicken with the combined
marinade ingredients and allow to marinate for 15 minutes.
Bake at 350°F (180°C) for 45 minutes and then broil/grill
are 10 minutes until done. Cut into smaller pieces before
serving.
Sticky Rice
Place 1 kg. sticky (glutinous) rice
in a saucepan and add water to cover. Rub the rice between
your hands several times and drain of the milky water;
add clean water and repeat until the water is clear.
Soak overnight in water to cover or to save time, in
can be soaked in hot water for 3 hours before streaming.
Drain the rice and place in a cloth lined basket or
in a streaming basket. Place the basket over a pot of
boiling water, cover and streaming for approximately
30 minutes.
Papaya Salad
Peel the papaya and rinse under running
water. Remove the seeds and shred the flesh with a grater.
Set aside. Place the garlic cloves and chillies in a
mortar and mash with a pestle until crushed into chunks.
Add the papaya and the remaining ingredients and gently
combine all with the pestle and a spoon. Serve cold.
