Happy new year to all Hungry Peepor readers out there!
It is going to be another crazy year ahead – 2021. With project deadlines running up, Primary 1 registration for the boy coming soon, and a whole lot of other things to think about, I am hoping that I can take on the challenges this year in a slightly calmer manner and remain as chilled as I can. Perhaps more drinks will help. And yes, it’s time to stock up.
In terms of blogging of recipes on Hungry Peepor, I may think about relaxing my pace of updating recipes here as well, so that I can have pockets of time to breathe in between all the work, chores and errands. This could also give me more opportunities to revisit the old blog posts and re-attempt some of my favourite recipes and reminisce in the good, old, familiar flavours. Or perhaps to try out some simpler, equally delicious recipes that I know are floating out there, waiting to be tried and tested.
This Thai barbeque chicken recipe was a last minute decision to try out a grilled recipe with some interesting barbeque flavours but that requires minimal efforts. I love the flavours churned out by lemongrass and am unable to resist any recipes that includes the use of this aroma. It also helps to kind of reduce the greasiness in a dish by lightening the flavours of a denser dish (if that makes any sense). Throw in some baked fries, and that’s it – a complete meal that’s easily whipped up within 45 minutes.
Cheers and toast to a better 2021, a better and healthier (prettier haha) me, and a happier all of us together!
- Lemongrass: 2 stalks, roots removed, thinly sliced
- Root ginger: 1″, thinly sliced
- Garlic: 6 cloves, sliced
- Shallot: 1, sliced
- Coriander: a bunch of roots, chopped
- Palm sugar: 1 tbsp
- Coconut milk: 1/2 cup
- Fish sauce: 3 tbsp
- Chicken breast: 8 pieces
- Lime: 2, halved
- Blend together lemongrass, root ginger, garlic, shallot, coriander, palm sugar, coconut milk and fish sauce.
- Coat chicken breasts with marinade. Leave to chill overnight.
- Grill or barbeque chicken 20min till golden brown, turning over once.
- Serve hot with lime wedges.
This recipe was kindly adapted from ‘The Complete Book of Party Food & Appetizers’ by Bridget Jones.
4 – 6 persons