I am constantly on the lookout for new things to cook for my family. Recently my kids have been home a lot, so I have tried to find new things I can make for them for lunch.
This recipe is delicious, the flavour combination is delicious, all the flavours together were amazing. My family loved this.
If your coriander does not come with roots, just use some of the stalk instead.
If you make extra coleslaw, for instance I have made it with 1/2 a small cabbage, which made about 4 cups of cabbage, just add a little extra of everything. Fish sauce and lime juice is to taste. It will taste a little too salty and a little too limey, but when you add it to the burger, it mellows out.
This is easy to make, and tastes amazing, my family love this hope you do to.
This recipe is delicious, the flavour combination is delicious, all the flavours together were amazing. My family loved this.
If your coriander does not come with roots, just use some of the stalk instead.
If you make extra coleslaw, for instance I have made it with 1/2 a small cabbage, which made about 4 cups of cabbage, just add a little extra of everything. Fish sauce and lime juice is to taste. It will taste a little too salty and a little too limey, but when you add it to the burger, it mellows out.
This is easy to make, and tastes amazing, my family love this hope you do to.
Recipe
Recipe adapted from www.marionskitchen.com/
8 boneless chicken thigh fillets, with or without skin
Marinade:
6 garlic cloves
4 coriander (cilantro) roots
1 teaspoon white peppercorns
1 1/2 tablespoons fish sauce
1 tablespoon vegetable oil
Som Tum Coleslaw:
3 garlic cloves
3 birds eye chillies
1 tablespoon roasted peanuts
2 teaspoons caster sugar
2 tablespoons fish sauce
2 tablespoons lime juice
3 cups finely sliced Asian cabbage
8 burger buns or bread of your choice, halved, buttered
Kewpie Mayonnaise, to serve
Butter lettuce, to serve
2 large tomatoes, sliced
¼ cup roughly chopped coriander leaves
For the marinade, use a mortar and pestle to pound the garlic, coriander and peppercorns to a smooth paste, then mix in the fish sauce. Add the paste to the chicken in a zip lock bag. Mix until well combined. Set aside to marinate for at least 10 minutes or a couple of hours.
To make the dressing for the som tum coleslaw, use a mortar and pestle to pound the garlic and chillies to a paste. Then add the peanuts and continuing pounding to form a rough paste. Now stir through the sugar, fish sauce and lime juice. Set the dressing aside until ready to serve.
Heat a non stick frying pan or grill plate over a medium to high heat. Add the chicken. Cook for 3-4 minutes on each side, or until golden. Reduce the heat to medium to low. Cook, covered, for about 4 minutes, or until cooked through. Set aside while you toast the bread rolls.
Use a paper towel to lightly wipe the grill plate or frying pan, being sure to leave some of the chicken fat. Toast the bread buttered side down for 2-3 minutes or until golden.
Mix the som tum coleslaw dressing with the cabbage.
To assemble, spread the mayonnaise on the toasted bread halves. Top with lettuce, tomato and chicken. Sprinkle the chicken with coriander. Top with the som tum coleslaw. Then top with bread. Serve with napkins!
8 boneless chicken thigh fillets, with or without skin
Marinade:
6 garlic cloves
4 coriander (cilantro) roots
1 teaspoon white peppercorns
1 1/2 tablespoons fish sauce
1 tablespoon vegetable oil
Som Tum Coleslaw:
3 garlic cloves
3 birds eye chillies
1 tablespoon roasted peanuts
2 teaspoons caster sugar
2 tablespoons fish sauce
2 tablespoons lime juice
3 cups finely sliced Asian cabbage
8 burger buns or bread of your choice, halved, buttered
Kewpie Mayonnaise, to serve
Butter lettuce, to serve
2 large tomatoes, sliced
¼ cup roughly chopped coriander leaves
For the marinade, use a mortar and pestle to pound the garlic, coriander and peppercorns to a smooth paste, then mix in the fish sauce. Add the paste to the chicken in a zip lock bag. Mix until well combined. Set aside to marinate for at least 10 minutes or a couple of hours.
To make the dressing for the som tum coleslaw, use a mortar and pestle to pound the garlic and chillies to a paste. Then add the peanuts and continuing pounding to form a rough paste. Now stir through the sugar, fish sauce and lime juice. Set the dressing aside until ready to serve.
Heat a non stick frying pan or grill plate over a medium to high heat. Add the chicken. Cook for 3-4 minutes on each side, or until golden. Reduce the heat to medium to low. Cook, covered, for about 4 minutes, or until cooked through. Set aside while you toast the bread rolls.
Use a paper towel to lightly wipe the grill plate or frying pan, being sure to leave some of the chicken fat. Toast the bread buttered side down for 2-3 minutes or until golden.
Mix the som tum coleslaw dressing with the cabbage.
To assemble, spread the mayonnaise on the toasted bread halves. Top with lettuce, tomato and chicken. Sprinkle the chicken with coriander. Top with the som tum coleslaw. Then top with bread. Serve with napkins!
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060712029290/
Pin it: www.pinterest.com.au/pin/399413060712029290/
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