1 kg mussels, washed, cleaned, de-bearded
1 x large onion, finely chopped
2 x cloves garlic finely chopped
3 x cm. ginger, cut into julienne (matchsticks)
300 ml chicken stock or water
2 Tbls rice bran oil
1 tspn fish sauce
1 x long red chilli, sliced for garnish
1/2 cup coriander leaves, for garnish
1. Heat oil in a large saucepan over medium-high heat. Sauté onion for 2 minutes or until translucent. Add garlic and ginger and cook for 1-2 minutes until aromatic. Add the mussels and cook, stirring for about 2 minutes.
2. Add the stock, pepper and fish sauce and bring to a boil stirring occasionally. Simmer and cover with lid for 2-3 minutes or until the mussels begin to open (do not overcook the mussels). Add more stock or water if necessary. Taste and adjust the seasoning with salt. Remove from heat.
3. Transfer to a large serving bowl. Garnish with chilli and coriander. Serve with steamed rice or bread.
My dad used to cook this for us in the Philippines. I couldn’t resist recreating his dish.
1×200 g chicken thighs, cut into bite-size pieces
560 g chicken wings,cut in half at the joint, discard wing tips
1 cup fresh coconut juice
1 x long red chilli, cut into 2cm pieces
1 x long green chilli, cut into 2cm pieces
3 x spring onions, cut into 3cm pieces
2 x lemongrass, white part only, chopped (for the marinade)
2 x shallots, chopped (for the marinade)
2 x cloves garlic, chopped (for the marinade)
1 Tbls sesame oil (for the marinade)
1 Tbls sugar (for the marinade)
2 Tbls fish sauce (for the marinade)
1 tspn turmeric powder (for the marinade)
1/3 cup coriander leaves, for garnish
2 Tbls rice bran oil
1 tspn chilli flakes or powder (for the marinade)
1. Process garlic, lemongrass and shallots in the food processor until finely chopped. Place the chicken in a large non-metallic bowl. Add all the marinade ingredients and mix using your hand until combined. Cover with plastic wrap and place in the refrigerator for 2 hours or overnight.
2. Heat oil in a wok or a large non-stick frying pan over medium-high heat. Fry the chicken pieces with the marinade and cook for 5-6 minutes or until browned. Add the chillies and cook for 2 minutes, stirring occasionally. Add the coconut juice, stir and cover. Cook on high heat, stirring occasionally for 6-8 minutes until the juice is reduced by half. Add the spring onion. Garnish with coriander leaves. Serve with jasmine rice.