Bangkok Chicken Anyone?

My good friend

S N

graciously complied to share one

of her favorite recipes with us.

Bangkok Chicken.

As with all good things in life,

this exotic dish probably started

out with a

 humble beginning.

And then grew into what it is today.

A glamorous sounding

concoction of

 Asian 

spices & chicken,

all mixed up to deliver a

strong punch!

Quick & easy!

Key words that are

a 

pleasure to the ears.

S N

 is a high power

Fund Manager.

This means there's no time to toil 

 over any

 hot stove.

Chances are, you'll

find her glued to the computer,

reading financial reports

and

 moving and shaking

huge unimaginable amount

of

 liquid capital.

In short, there's simply

no time to cook.

But when she does,

it's this tasty 

Asian dish

that she whips up quicker than

the speed of light.

We met at her

luxury high rise condo 

in the center of

Kuala Lumpur's 

Golden Triangle.

It's Sunday.

The weather was unbearably warm.

So it was a pleasure to step into the cool interior

of her

private domain.

The thing is,

 we get very spoilt

living in the 

Far East.

Food is available 24/7.

Everywhere.

When someone oils up

a

wok

 or

 turn on the oven,

it's a

 rare treat.

This was one of those special moments.

Not unlike the discovery of

a giant uncut yellow diamond in the

Kimberly Mines!

Good cuisine
starts with
the right attitude
 of
fresh ingredients,
a
calm peaceful disposition
&
above all,
preparation.
Other notable features
may be an extensive array of kitchen
equipment & tools.
As long as I've known her,
S N
is
super organised.
Technically, she should be in the
Chief-Of-Staff
office in the
White House.
(...managing the Chief-Of-Staff!)

Frankly, I cannot tell you how 

Bangkok Chicken

came about.

We can only

 speculate.

We can only 

fantasize.

Just like a

 heat-seeking missile,

I made my way to the kitchen

only to find that everything was

 laid out,

set-ready

& 

awaiting transformation from

fresh

to

cooked.

How easy was this going to be?

We immediately fell into our usual

banter of

no holds barred

conversation.

After all, if you cannot relax with friends,

then when can you relax?

Even though, she's only in her thirties,

S N

 is a

 competent and efficient chef.

Having the right intuition that is essential

to make passable food

 jump into 

the 

realm of the super-tasty!

The uniqueness of this dish
lies in the combination of
the spices.
It's an instant classic with the
right
balance of aromatics.
Having just returned from
New York,
our slightly jet-lagged
heroine
performed
her usual
 sleight of hand tricks.

Having read law

in

London,

she travels constantly for

work

&

pleasure.

Discovering hidden & peculiar

hole-in-the-wall

treasures,

are her specialty.



Chic
&
 always dressed appropriately
with the latest
 designer handbag,
S N
is a lass
with a
 knowledgeable overview.
Her apartment was
light & airy.
With art casually strewn all over.
And a
 herculean-sized
walk-in closet to house
her collection
of
fashionable designer finds
from all over the world.



White is the predominant color of her residence.

Giant mirrors

 reflect

& 

at the same time

enlarge the sitting room.

Her

 no-nonsense approach

is clear in her decorative style.

The feel of the

lay-out

is 

decisive and linear.

Elegantly contemporary with

a hint of Asian aesthetics,

in the right combination.

On the menu

this evening:

Kerabu Ladies Fingers

Stir Fry Fresh Corn & Vegetables

Fried Rice

Satay

Singapore Style Fried Vermicelli

"Old-Fashion" Banana Split

& 

Bangkok Chicken

Landing gear in place,

we started to put together the chicken,

30 mins before 

the first guest arrived.

In such indulgent surroundings,

we 

sipped white wine,

as we assembled this divine

meal.

Easy listening soothing music

calmed the air.



Another key point in
Asian Cusine
is what I call
knife work.



With a skilled

and

practiced hand,

S N

julienned

everything to perfection.



One of S N's
investment mantra
is
Cash Is King!

Travelling the world

and shopping in the most beautiful stores

can make one

 float on clouds.

S N

has floated but she's still very much

grounded.




First and foremost in the recipe
is to
grind all the spices.
Then marinade the chicken,
preferably
overnight.
This makes it a whole lot easier to
execute half the work the day before.



The following day,make sure to

let the chicken rest at room temperature

before roasting it in the oven.

Cooking may appear

daunting at first, but

this recipe is by far,

a piece of cake,

so to speak.

High Art.

Ingredients ready to go.

Life is sweet indeed for

S N.

Culinary skills included.

The suggestive

power of color

is a good indication

of

confidence.

Bright and bold,

stepping out in full force.

And before you know it, the chicken is

ready.

Ice cold beverages

are an excellent complement.

The

 smell & taste

are that of a

refined culinary expression.

Our dinner get together was an

excellent way to spend a

Sunday evening.

Rapid fire conversation

&

enthusiastic

guests,

all make up to

 one good party.

If you open up your

heart and home

to your friends,do so with an earnest desire.

S N

certainly did.

We all left

satiated,

filled with a wanton anticipation

 to return soon.

Now, that s a good sign

of

a great evening !!!

Thanks S N !!!

Bangkok Chicken

1 Whole Chicken

1 teaspoon tumeric powder

7 to 10 fresh chilies

3 to 5 birds seed chili /optional

5 pips garlic

4 stalks lemon grass

10 to 12 kafir lime leaves

1 table spoon sugar

2 teaspoon fish sauce

salt & pepper to taste

1 packet coconut powder

Grind all the ingredients from the first part

Marinade with the chicken overnight

together with tumeric powder

Take out from fridge for an hour

Roast in oven for 30 mins at 180 degrees

Place skin side down first

Turn after 15 mins

Enjoy!!!