1 cup chicken, cut into bite sized pieces, .
2 tbsp lime juice
2 tbsp fish sauce
2 tbsp sliced lemon grass
1 tbsp sliced shallot (purple onions)
2 tbsp diced 'spanish' onion
1 tbsp scallion/green onion thinly sliced
1 tbsp thinly sliced garlic
1 tsp prik phom (freshly
1 ground dried red chilis)
2 tbsp chicken stock
1 tbsp thinly sliced prik ki
1 nu daeng (red birdseye chilis)
1 tsp sugar
1 bai makroot (kaffir lime leaf), shr, edded
Directions
This dish has a nice poetic name, as the three words
of the name rhyme. Those who don't like chili can
always leave it out. Method:
Mix the lime juice and fish sauce, and marinate the
chicken for about an hour.
Pound the lemon grass with a mallet or meat tenderizer
and then very thinly slice it.
Heat a little oil in a wok or skillet to medium high
heat, add the shallots, onions, garlic, prik phom and
lemon grass, and stir fry until aromatic.
Add the chicken and marinade and stir fry until it
starts to change color. Add the remaining ingredients
and stir fry until heated through and the chicken is
fully cooked. Serve with steamed [jasmine] rice.
This dish can also be made with shrimp (kung sai
takrai).
Colonel Ian F. Khuntilanont-Philpott
Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand
Servings: 4 servings
Kai Sai Takrai (Chicken & Lemon Grass) Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions way back into antiquity, at least as far back into recorded history as the early Egyptians, and potentially, even further back. However, mostly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the oldest recipe in existence, according to experts in ancient history are some clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Moving on, there were a couple of interesting books dating from the fourteenth century : a book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are nothing to do with the indian curry that is popular today, but rather descriptions of the types of meals cooked for the upper classes of the period. During the next few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve up the most exotic banquets, and as a consequence, the best chefs and their collection of recipes increased in prestige. Even so, it wasn`t until the 1800s that cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and recording recipes common in their social group. Like it or not, the introduction of TV brings us cooking programs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Kai Sai Takrai (Chicken & Lemon Grass) recipe.
