Joce and I wanted to be more ambitious and not repeat the boring sambal squid recipe 
She borrowed a Thai recipe book from the library and decided to give three dishes a try.
- Fried Squid with Garlic
- Coriander and garlic Marinated Chicken
- Pineapple Rice
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My mum must be pretty happy since she takes care of the vegetables.
Fried Squid with Garlic
Ingredients (Serves 4):
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1. 500g (18oz) fresh squid, gutted and cleaned
2. 1 small onion
3. 2 tbsp vegetable oil
4. 2 tbsp chopped garlic
5. 1 tsp crushed black peppercorns
6. 1 tbsp oyster sauce
7. 1 tbsp fish sauce
8. fresh Thai sweet basil and green pepper corns for garnish
Method:
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1. Cut squid into 5cm (2 inch) pieces. With a sharp knife, lightly score a criss-cross pattern on each piece of the squid so when cooked, they curl in a pretty way.
2. Thinly slice the onion. Heat oil in a wok or frying pan and stir-fry the garlic for 1 min until light brown, taking care it doesn’t burn. Add the onion and stir-fry for another 1 min.
3. Add the peppercorns, squid, oyster sauce and fish sauce and stir-fry vigorously for 2 min. Serve garnished with basil leaves and green peppercorns.
I think this dish would be nicer if we added a little more spice…
Coriander and garlic Marinated Chicken
Ingredients (Serves 4):
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1. 4 chicken legs on the bone
2. 4 cloves, garlic, peeled
3. 2 tbsp fresh coriander (cilantro), roots and all
4. 1 tbsp fish sauce
5. 2 tbsp lime juice
6. 1 tbsp palm sugar
7. 1 tsp freshly ground black pepper
8. diced cucumber and mango to serve
Method:
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1. Make deep slits along the thickest part of each chicken leg.
2. Pound the garlic and coriander using a pestle and mortar until finely minced and mix with the fish sauce, lime juice, palm sugar and pepper.
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3. Put the chicken in a shallow dish and pour the marinade over. Marinate the chicken for at least 30 min.
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4. For best results, barbecue the chicken for about 20-30 min, turning occasionally until cooked through. Alternatively, put the chicken on a rack and cook under a medium grill for about 20-25 min, turning once or twice and basting occasionally with a little of the marinade, until cooked through.
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5. Serve the chicken with the diced cucumber and mango.
We used an oven to roast the chicken at 200+ degrees centigrade over for about half and hour. I like this recipe because the end result is not very oily and salty. The smell was interesting and different from KFCs and other fried stuff that we were used to. The next main course was more challenging…
Pineapple Rice
Ingredients (Serves 4):
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1. 1 fresh pineapple about 2.5kg (51/2 lb)
2. 3 tbsp vegetable oil
3. 2 tbsp chopped garlic
4. 2 tbsp sliced shallots
5. 3 eggs
6. 200g (7oz) shelled raw prawns (shrimps)
7. 450g (6 cups) cold, cooked long-grain rice
8. 2 tbsp fish sauce
9. 2 red chillies, sliced
10. 2 tbsp chopped spring onions (scallions)
11. 1 vegetable stock cube , crumbled
Method:
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1. halve the pineapple lengthways. Scoop out the pineapple flesh, leaving a border about 1 cm thick. Remove the tough core and finely dice the pineapple.
2. Heat the oil in a wok or frying pan and stir-fry the garlic and shallots for 2 min. Push to one side, and crack the eggs into the wok and cook, stirring until scrambled.
3. Add the prawns and stir-fry for 2 min. Add 3 tbsp of the chopped pineapple, the cold rice, fish sauce, chillies, spring onions and stock cube and stir-fry over high heat for 3 min until the rice is heated through.
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4. Spoon the rice into the pineapple before serving.
I think I overcooked the eggs by scrambling them for too long since the photo on the book didn’t have lumpy eggs. I was having too much fun that I added the rice a little later than I was suppose to Also, the pineapple “bowl” is purely for decorative purpose, the two bowls can’t possibly hold rice for 4. It might be easier to use canned pineapples.
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