Holidays, Good Food and Great Service

Thai Spicy Fried Chicken with Sweet and Spicy Sauce

During my holiday visit to our motherland ( Myanmar), we visited places and enjoy great food as much as we could within that short time.
As the country is trying ad working its best to build the better future for the next generation, we could see great progress - unbelievable changes and improvements- a year after the election. People also seemed happy to see hope for the future and fruits of real democracy for the next generation to enjoy.

Tourist attraction to different places in Burma is endless . Especially in November, December and January months contributes as  the best season to travel. This is because the rainy season is over and cool winter season too. There is no humidity like monsoon season and so most people can enjoy the outdoor activities.

As we planned ahead, this year we went to Karen State which is in the south eastern part of Myanmar. Hotels and restaurants are crowded because of Christmas time. There are a lot of place to see around there, but we had to cut short the tour to fit within the 4 day trip.

One memorable moment about that trip is the coolest Thai restaurant which gave us the greatest service and awesome food. The unique service,  ideas and kindness of the owner were impressive. He said, he was once stayed in out of Myanmar country and worked hard for his living, and returned home when thing were better after election and also because he need to take care of his parents. This restaurant is family owned and he cares about customer's need and treat everyone with loving kindness.

 As we also happily enjoyed the food and service of that unique Thai restaurant. His many years of oversea food service experience also count  as great service to the customer too. I would strongly recommend that restaurant for every visitors or tourist who has a chance to visit Pha Ann.

Thai food are mostly sweet, sour and spicy so that we could all enjoy any time at home. That reminds me of my father's treat that we ate when we are little as he loved to eat very good food. He made that dish by mixing garlic and green chili with his bare hands. Now, I could imagine how hot it would have been, but he endure it for the love of his family.

This dish is also memorable dish for our family too. It is call Thai Spicy fried chicken with sweet, spicy sauce.

Thai Spicy Fried Chicken with Sweet and Spicy Sauce ( 3 serving)

Ingredients

1 lb      Chicken Thigh Meat or dark meat ( boneless) ( cut into 1/2 inch cubes)
5 cups  Oil (to deep fry)

For Marinate ( Chicken)

2 tbsp   Crushed Ginger
3 tbsp   Sri Racha Chili Sauce
1 tbsp   Light soy sauce
1 tbsp   Chopped Garlic
1 tsp     Black pepper
1 tsp     Paprika Powder
1 tsp     Salt

For Spicy and Sweet Sauce

5 tbsp    Sugar ( more for sweeter taste)
3 tbsp    Fine Chopped Garlic
2 tbsp    Fine Chopped Thai Green Chili
2 tbsp    Fresh Squeeze Lime Juice
2 tbsp    Fish Sauce
3 tbsp    Chopped fresh Cilantro or Coriander
1/2 tsp   Salt

Instruction

1.  Marinate Chicken pieces with all marinate ingredients as above list.
2.  Put it in a bowl or air tight container and store in  fridge overnight.

3.  To Fry:

In the Fryer or pan with medium high heat. Pour all the oil and heat it till 400 d F.
Fry the chicken pieces for 10 or more minutes
When chicken pieces are golden brown. Strained it in the paper towel or strainer.

4.  In the mixing bowl, Add all the ingredients for sauce.
5.  We may add 1 or 2 teaspoon of honey for bolder flavor.
6.  Whip with the spoon or french whip
7.  After the sauce is mixed, add the chicken pieces into that mixing bowl and fold the       chicken pieces with sauce to make sure all the sauces sink into the meat.
8.  We may add more  sugar, fish sauce or salt to suit our own taste.
9.  We may also enjoy this dish with warm cooked Jasmine rice.

( Note: We may mix the sugar with 1 tbsp of hot water before fixing the sauce.)

When the Authentic Local Ingredients Rule...

When we went back to our motherland, it was exciting to see local food and local product that once faded away. During our holiday season, we went back home to meet families and friends. We all enjoyed local food such as sticky rice baked in the bamboo rod, rice crepe, crispy rice cracker and coconut filled sticky rice ball.

In Myanmar ( Burma), the different tribes, with different cultures, have their own identities in portraying local authentic food that makes our people fall in love with. Most of the Burmese Food is tasty and authentically prepared with different ingredients. As for the sweet desserts, those are prepared with the palm sugar. The palm sugar is the most authentic main ingredient that we obtained and produced from the palm trees.

In the meantime of staying in (Myanmar) Burma, I would like to take the opportunity of getting the fresh ingredient to cook rice noodle dish that I fell in love with. The " freshly prepared" rice noodle is fermented and is authentic. Because we always have to cook with dry rice noodle that is imported from other countries.

That fermentation process is complicated and must be precise to yield a perfectly fermented noodle product. In my homeland though, this type of fresh noodle is available at the market everywhere. This savory rice noodle dish is almost similar to Mon_Hin-ga ( Burmese National Food).

Rice Noodle with Catfish Broth ( 5 serving)

( Kho Daung Mont Ti)

Ingredients

1 lb          Boiled Rice Noodle  ( As instruction from the packet)        
1 cup       Onion or Shallot ( Thin Sliced)
0.5 cup     Garlic ( Thin Sliced)
1.5 cup     Oil
1  tsp        Turmeric Powder
0.5 cup     Smashed Lemongrass
0.5 cup     Rice powder
1 lb           Catfish (boneless, skinless)
1tsp          Black pepper
2 tsp         Chili powder
1tbsp        Crushed Garlic ( For the soup)
1tbsp        Crushed ginger ( For the soup)
1 cup        Onion ( Cubed) ( For the soup)
3 tbsp       Fish Sauce
1 cup        Chopped Cilantro
5 tsp         Roasted Besan Powder (optional)
3 egg        Hard Boiled and sliced (optional)
3 Tbsp      Tamarind Juice ( soaked with water and tamarind paste)

Instructions

Making Onion Flavored Oil

1. In the pan, pour 1.25 cup of oil and heat with medium-high.
2. When the oil is hot, add onion ( sliced shallot preferred). Sliced garlic and turmeric powder. Stir frequently and cook until the onion is golden brown.
3. Pour into the glass or ceramic bowl and let it cool down.

Making Soup

1. In the 5 qt pot, add catfish smashed lemongrass, ginger, 1 tbsp fish sauce, a pinch of turmeric powder, two cups of water and boil for 30 minute.

2. When the fish meat is softened take out from the pot. Set it aside.

3. Mix the rice powder with a cup of water and pour it into the soup pot that we formerly boiled fish. and let it simmer for 20 minutes.

4. In the stir fry pan, add the rest of the oil and stir and cook with ginger, garlic, and fish meat together with pepper and fish sauce.

5. When the fish is fragrant with its own flavor, add those into the soup pot together with cubed onion. Then let it simmer for another 30 minutes. Then add salt to your own taste.

6. When the soup is ready,

Fixing one serving:  in the bowl add boiled rice noodle 1 cup, onion flavored oil, 1/2 teaspoon fish sauce, 1 tbsp tamarind sauce, roasted besan 1/2 tsp, top with cilantro and hard-boiled egg.

7. Pour 1.5 cup soup into the bowl and enjoy the noodle while it is hot. We may add roasted crushed pepper for the spicy option.