Pasta With Peaches and Basil

Here's another summertime dish that I am in love with at the moment. Peaches in a savory pasta dish may sound odd, but it really works. I saw a version of this dish on a Japanese TV show a few weeks ago, and thought it sounded odd but intriguing. Indeed it is. The ripe peaches are like the best, juiciest fresh tomatoes ever, and the salt, basil and olive oil turn the sweetness around totally, making it a wonderful savory dish.

The one big requirement of this recipe is that you simply must have good, juicy ripe peaches or nectarines. If you make this with unripe, hard peaches or those awful woolly peaches it will not work at all. You should also use very fresh basil leaves just picked off the plant, the best extra virgin olive oil you can afford, and a good salt.

I think this works best with a thin pasta like cappellini or vermicelli, maybe spaghettini, altough you can try it with very thin handmade noodles. It can be served warm or chilled; I think it tastes peachier when warm, but it's very refreshing cold. It works really well as a first course - and since I'm not allowed to have big portions of pasta that's how I've been enjoying it.

Type: pasta, appetizer, summer, fruit, vegetarian, vegan

Prep time: 10 min :: Cook time: 15 min :: Total time: 25 min

Yield: 2

Serving size: appetizer size (or 1 main dish portion)

100g / 3.5 oz thin pasta like capellini, vermicelli or spaghettini Salt , for the pasta water 3 to 5 very ripe and juicy peaches or nectarines 4 to 6 large fresh basil leaves 1.5 teaspoons fleur de sel or other good sea salt 3 tablespoons good olive oil, divided black pepper Boil the pasta in salted water following package instructions until al dente (just a bit firm). While the pasta is cooking, peel the peaches by dunking them in boiling water for a few seconds (tip: you can just use the pasta water for this) then slipping the skins off. Cut the peaches up into rather big chunks, making sure to keep any juice that drips out of them.. Rip the basil leaves up with your hands, or finely shred them with a knife.. Put the cut up peaches, juice and all, into a bowl and toss with the sea salt and 2 tablespoons of olive oil. Put the cooked and well drained pasta in a bowl. Add the peaches with the oil and juice and toss well. Add the basil leaves. Taste the pasta and peaches and add a bit more salt if needed. It should taste a bit salty but yet sweet. Add a few grinds of black pepper. Serve warm or chilled, drizzled with the remaining olive oil. If serving chilled, leave the basil leaves out and add them just before serving.

Use two kinds of peaches - white and yellow - for added color.

This is just a variation on the classic caprese - tomatoes and mozzarella with basil. Just use sliced peaches instead of the tomato combined with mozzarella (a nice soft and jucy buffalo mozzarella is best), plus basil, olive oil and salt.

(The stuff below is for search engine purposes)

By Makiko Itoh

Published: June 28, 2013

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Spicy Basil Chicken and Tofu Recipe

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« How to Use Tofu for Low-Meat Dishes |Main

May 02, 2013Spicy Basil Chicken and Tofu Recipe

The Hmong farmers have returned to our weekly farmer’smarket with a wealth of Asian produce. Last Saturday, they had gorgeous Thai basil and Iswooped down upon a couple of bunches. Basil discolors quickly, its shelf lifeunder refrigeration is just a few days. I wasn’t about to let it go to wasteand thought of Thai chicken and basil, a simple stir-fry.

The thing is, I didn’t want to make the dish with allchicken so I worked in some tofu. I substituted 10 ounces (300 grams) ofextra-firm tofu for 8 ounces (240 grams) of the chicken in the original recipe,which called for a pound. That’s one of several strategy for using tofu forlow-meat dishes.

The keys to this dish include (1) washing and drying thebasil leaves (keep them whole) and (2) seasoning and panfrying the tofu.

Toseal in the moisture in the chicken, I lightly coat it with cornstarch and soysauce; it’s typically added to the wok as is, only to be embellished by flavorsduring the cooking process. Dark soy sauce adds color but the black soy sauce is semi sweet. With so little used, I suppose you could use kecap manis, if you want. 

 You can make this dish with mint or Italian basil but for the real deal, Thai basil’s warm spice note is magnificent. If flowers are present on the sprigs, use them!

The original recipe came from Kasma Loha-Unchit’s It Rains Fishes, a lovingly producedThai cookbook from 1995 that’s sadly out of print. I bought a signed copy from Kasma but saw that you can get it for a relatively good deal (much much less than what I paid). If you collect Asian cookbooks or are interested in Thai cooking, get a copy of the book.

RECIPE

Spicy Basil Chickenand Tofu

Serves: 4 withother dishes

Ingredients:

10 ounces (300 g) extra-firm tofuSalt8 ounces (240 g) boneless, skinless chickenthighs1/2 teaspoon cornstarch2 teaspoons dark or black soy sauce1 1/2 teaspoons sugar1 tablespoon water1 1/2 tablespoons fish sauce3 or 4 tablespoons fragrantpeanut oil or canola oil 4 to 6 cloves garlic, finely chopped1 large shallot, thinly sliced 2 or 3 Fresno or jalapeno chiles, quarteredlengthwise and cut on the diagonal into slivers2 tender kaffir (makrud) lime leaves, veryfinely slivered (optional)1 cup lightly packed Thai basil, holy basil, mintor a combinationWhite pepper

Instructions:

Cut the tofu into small, bite-size pieces. Put ona double layer of paper towel and sprinkle a bit of salt over the pieces. Setaside to season the tofu and to let it drain, about 15 minutes. Cut the chicken in bites-size pieces a littlesmaller than the tofu. Transfer to a bowl and coat with the cornstarch and 1teaspoon of soy sauce. In a small bowl, stir together the remaining 1teaspoon of soy sauce with the sugar, water, and fish sauce. Set aside near thestove.Blot excess moisture from the tofu. Heat a largewok or nonstick skillet over medium-high heat. Swirl in 1 to 2 tablespoons ofoil. Add the tofu and panfry for 3 to 4 minutes, flipping midway, until goldenbrown and slightly crisp on two sides. Transfer to a plate.Reheat the wok or skillet over high heat. Whennearly smoking hot, swirl in 2 tablespoons of oil. Add the garlic, let itsizzle for a few seconds, then add the shallot. Stir until aromatic, 15 to 20seconds, then add the chicken, spreading it out into 1 layer. Let the chicken searfor about a minute, then use a spatula to flip it and cook the other side. Whenthe chicken is nearly cooked through, add the tofu. Stir to combine and cookfor a minute to heat through. Add the chiles and kaffir lime leaf, thensprinkle on the soy and fish sauce mixture. Stir-fry for a minute to combinethe flavors and allow the tofu to absorb the seasonings. Then add the basil.When the leaves wilt, about 15 seconds, take the pan off the heat. Sprinklewith white pepper, give things a turn, then transfer to a serving dish. Enjoy Thaistyle, over rice on plates with fork and spoon.

Related posts:

How to Use Tofu for Low-Meat DishesBurmese Pork Belly, Pickled Mustard Greens and TofuChicken, Tofu, and Shiitake Lettuce Cups Posted in Asian Tofu, Cooking Tips & Tools, Recipe: low-meat, Recipes: All, Recipes: Fast and Easy, Recipes: Gluten-Free Adaptable, Recipes: Main Course, Recipes: Poultry and Eggs, Recipes: soy, Recipes: Stir-Fry, Recipes: Thai, Recipes: Tofu | Permalink

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The Hmong farmers have returned to our weekly farmer’smarket with a wealth of Asian produce. Last Saturday, they had gorgeous Thai basil and Iswooped down upon a couple of bunches. Basil discolors quickly, its shelf lifeunder refrigeration is just a few days. I wasn’t about to let it go to wasteand thought of Thai chicken and basil, a simple stir-fry.

The thing is, I didn’t want to make the dish with allchicken so I worked in some tofu. I substituted 10 ounces (300 grams) ofextra-firm tofu for 8 ounces (240 grams) of the chicken in the original recipe,which called for a pound. That’s one of several strategy for using tofu forlow-meat dishes.

The keys to this dish include (1) washing and drying thebasil leaves (keep them whole) and (2) seasoning and panfrying the tofu.

Toseal in the moisture in the chicken, I lightly coat it with cornstarch and soysauce; it’s typically added to the wok as is, only to be embellished by flavorsduring the cooking process. Dark soy sauce adds color but the black soy sauce is semi sweet. With so little used, I suppose you could use kecap manis, if you want. 

 You can make this dish with mint or Italian basil but for the real deal, Thai basil’s warm spice note is magnificent. If flowers are present on the sprigs, use them!

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Thai Basil Squid

Thai roasted chilli paste or nam prik phao is the secret to many dishes in Thai cuisine; it’s what gives Tom Yum and many Thai dishes their oomph. Recently, the chili paste has become a staple in my pantry. I use it to make various dishes, for example: fried rice and clams.

This Thai basil squid is flavored with dollops of Thai roasted chilli paste and heaps of fresh Thai basil leaves, a few bird-eye’s chilies, with a hint of lime juice and fish sauce completing this delicious dish.

If you are in the United States, you can get nam prik phao at many Asian stores, the brand is “Pantai” brand. If you like, you can also make the chili paste from scratch, following recipes from my two trusted sources: Chez Pim and She Simmers. You can also try out my other favorite squid recipe: Taiwanese 3-cup squid, which is equally delectable.

(Click Page 2 for the Thai Basil Squid Recipe)

Pages: 1 2

One early morning in January when I was home in Penang, my brother, sister, nephew, our maid and I set off to a clam-digging expedition in a little island off the coast of Penang. In less than two hours, we dug two buckets full of big, fat, and succulent fresh clams, after we got both our hands and feet wet,…

Tom Kha Gai–everyone’s favorite Thai coconut chicken soup–is one of the Thai recipes that I have always always wanted to make but never did. Why? Because there are plenty of good Thai restaurants in the US that serve pretty authentic Thai food. So, it’s no surprise that this is my virgin Tom Kha Gai–my first attempt at home. It was…

When I was working in Beverly Hills, there is this Thai restaurant that my colleagues and I would always go to. One of my favorite dishes was its spicy basil chicken rice plate—perfectly steamed and fluffy jasmine rice coupled with ground chicken meat infused with aromatic Thai basil leaves. It was delicious, with fine balance of fiery hot and savory….

I love squid but I hate cooking squid. There is just too much work when it comes to squid—peeling off the membrane, removing the ink, and so forth. I had so many “accidents” when the squid ink squirted all over my clothes and face, and it really wasn’t pleasant, and I would smell like a squid no matter how hard I…

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Spicy Basil Beef Salad

Spicy Basil Beef Salad pictures (1 of 3)

One of my favorite things to do is reading food and travel magazines. I usually go crazy when it’s summer as the newsstands are filled with all sorts of summer-themed magazines. Each with a mouthwatering cover and big bold text that pretty much screams “buy me and eat me.” Other than my regular magazine subscriptions, I usually succumb to these many temptations and stack up my collections.

This year, my favorite summer magazines are Cooking Light and Martha Stewart’s Everyday Food. Each page lures me to try the recipes and this Spicy Basil Beef Salad recipe is just one of the many I have earmarked. I love the combination of three different types of basil, paired with perfectly pan-seared beef. There is no need to fire up the grill.

The dressing is Asian, savory, spicy, with a tart note. The minced lemongrass adds an aromatic nuance and texture to the overall dish. It’s one refreshing, beautiful, and pleasant tasting salad, which I am sure many of you will like.

Do you have a favorite summer salad recipe? Please share.

(Click Page 2 for the Spicy Basil Beef Salad Recipe)

Pages: 1 2

As I have mentioned in my Beef Panang post, I have saved a couple of juicy pieces of top sirloin sponsored by my friends at TX Bar Organics for an upcoming recipe, which is this one. Top sirloin is a very versatile cut of beef that can be enjoyed as a nice juicy piece of steak, sliced up for a…

Summer in the US can be scorching hot, which can potentially strip your healthy appetite even though you’re hungry. In times like this, I like to make refreshing and light salads when I am not in the mood to have something heavy. Thai salads always fit the bill as the signature flavors of tart, spicy, sweet, and salty always set…

I love all sorts of Japanese-style salads, from the simple seaweed salad to the more complex salads such as seared ahi tuna salad. Whenever I eat out at Japanese restaurants, I almost never miss out on my favorite ahi tuna salad. It’s almost like having sashimi, except that it is healthier—a few slices of lightly seared ahi tuna on top…

A fellow Malaysian at Ohio Wagyu sent me some of his farm-raised wagyu beef. He flew the beef overnight to me, and when I received them, they were still ice cold and frozen. My favorite of all was the flank steak, which I used to make the ponzu and miso butter steak, and the leftover, I made them into Chinese…

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Basil Poached Apricots a la Mode – A 6 year old romance

I’ve always had a romance with apricots since I was about six years old. If a young child ever knew the feeling of love and obsession, it was me and a hidden apricot tree in Reno, Nevada back in the 70's. Those memories of racing heart beats, sweaty palms and nervous butterflies-in-the-stomach feelings are still so clear to me after all these years.

Almost every weekend, my parents would head to their friends house for weekly dinner parties. I don’t remember much of the hosts nor their nourishing dinner gatherings. Mom and Dad would always reminisce about how much they loved these friends and their loving hospitality. But what I did remember, clearly, was a lonely apricot tree that grew at the back of their mobile home.

This mobile home park was rather bare bones. It was in the middle of the dry, desert shrub community of Reno, specifically Carson City, Nevada. If any of you have ever been to Carson City back in the 70's, you’ll remember that aside from the bustling casino’s of downtown Reno, Carson city inherited all the dry hills, tumble weed, dirt roads and mobile homes of the area. My family lived in one of those mobile homes and pretty much everyone we knew back then inhabited one of these “cardboard houses”.

What I loved most about these friends mobile home was the apricot tree that was dripping with fruit in late spring. My first encounter of the tree was when I chased a ball that my friend kicked behind the mobile home. The branches dotted with small orange fruit was so striking against the hot, dry evenings. The velvety skin was something I had never experienced before.

I remember being so taken by a tree with edible fruit that I completely forgot about the ball that I was to retrieve. My arms reached for the lower branches and the ripe apricots literally fell off the branches to the most delicate touch. The warm, soft, sweet fruit was such a surprise and I kept stuffing my mouth till I couldn’t eat anymore.

I brought in a handful of the fruit to my parents and asked what they were called. Even for them, it was the first time they’d ever seen such fruit. The hosts didn’t know what they were called in Vietnamese, but in English, they were called apricots.

Ah, apricots. That’s what they’re called. My obsession and romance with them began.

My visits to this mobile home was never the same for the following weeks. This tree was seriously my first childhood crush. I couldn’t wait to get to the house and visit the tree, hug it’s branches and reap the sweet gifts it saved for me.

Even till this day, I can spot an apricot tree from a long distance away. The grown form, branching shape, leaves in both leafing and dormant stages can’t pass my eyes. If it’s in fruit, you can bet I can spot it a mile away. And every time I spy a fruiting apricot tree, I always remember my first love of that lonely apricot tree and dream that one day, I’ll be able to grow one for myself.

Until then, I’ll continue to eat them as fresh as possible when the season arrives. But when I get an abundance of apricots, I enjoy poaching them with a touch of basil. The floral notes combined with the sweet apricots is heaven, especially on top of a scoop of vanilla ice cream.

This poached apricot recipe is decided to that one apricot tree that changed the life of a 6 year old.

hugs,

diane

Yield: 6 Servings

Total Time: 30 Minutes plus cooling time

Apricots will be best poached when nearly fully ripe. We use basil blossoms from the garden, but if you can't get any, feel free to use Italian basil leaves instead.

1 lb Apricots, halved & seeded1 1/2 c Water1 1/2 c Sugar1/4 c HoneyHandful Basil Blossom topsVanilla Ice CreamCombine water, sugar, honey, and basil blossoms in a medium saucepan. Bring to a boil, stirring occasionally to help sugar dissolve evenly.Add apricots, reduce heat to medium to medium-high, and poach for 2-4 minutes or until soft but still intact.Using a slotted spoon, gently remove apricots. Strain and place on a plate to cool. (Apricots are nice served slightly warm, at room temp., or chilled. We vary it depending on the weather. The warmer the day, the cooler we like them. If serving chilled, place plate in refrigerator until ready to serve.)While apricots cool, increase heat to high, and reduce down poaching liquid, caramelizing the liquid. Skim any scum that develops and occasionally brush sides of pan with a brush dipped in cold water. Reduce to about 1 cup, or until caramel is a nice golden color *See Note 1. (you may have to remove from heat occasionally to allow bubbles to relax so you are able to check caramel's color). Set aside to cool, or quicker service is needed, cool in an ice bath.If desired, cut apricots into quarters, or else just serve as halves. Serve with ice cream and caramel sauce drizzled over the top. Garish with basil blossoms.

Note 1.

If you cook the caramel down too much and it is too thick after cooling, add some hot water back into the caramel to create the thickness you prefer.

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Thai Basil Chicken Fried Rice

Remember my Thai Basil Sangria post from a couple months ago, in which I became excited by the prospect of being able to grow herbs indoors during the winter? Well, that excitement might have been premature.

In early November sun was still streaming in through the windows for 8+ hours a day. It was still warm enough that I was able to crack open the window to let in fresh air. Not anymore, on both accounts. And my window plants, consequently, have been fading, even with religious watering.

All my herbs, including the Thai basil plant that was so lively before, are nearing the end. So for lunch one day, I decided to use up as much of it as possible while it was still somewhat healthy. I didn’t want to trek to the store to pick up curry paste, so this Thai basil chicken fried rice was the answer. And it made me wonder why I didn’t make fried rice with Thai basil more often. I used up not only most of the basil but also some leftover chicken in the fridge. Best of all, I spent only 5 minutes in front of the stove for a very tasty lunch.

I still have a bit of Thai basil left. Let’s see…what else to make with it, other than more sangrias?

_______________________________

Thai Basil Chicken Fried Rice

Serves 4 as a side, or 2 as a meal

3 cups leftover white rice2 tablespoons peanut or vegetable oil2 cloves garlic, minced1 shallot, finely chopped1/4 teaspoon crushed red pepper flakes (optional)1/2 pound chicken breast, cut into bite-sized pieces about 1-inch in diameter1 tablespoon fish sauce1 tablespoon soy sauce1/2 tablespoon sugar1/3 cup chopped Thai basilSalt and pepper to tasteBreak up the cold cooked rice into smaller clumps.Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the base. Add the garlic, shallots, and optional crushed red pepper and stir-fry for about 30 seconds, until just aromatic. Add the chicken and stir-fry until no longer pink, about 2 minutes.Toss in the rice and break up any remaining clumps with a spatula. Stir in the fish sauce, soy sauce, and sugar. Add the chopped Thai basil. Continue to stir-fry until the rice starts to turn golden, about 2 minutes. Salt and pepper to taste. Transfer to bowls and serve hot.

______________________________

Other fried rice recipes to try:

Tagged as: Chicken, Recipes, Rice, Thai

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Thai Basil Sangria, and My New Attempt at Indoor Gardening

Like most New York apartments, mine is tiny, overpriced, and lacking in storage space. It also happens to be a boxy studio with no alcove, so I need to be incredibly creative with my  bed arrangement vis-à-vis other furnative. The one thing my apartment does have going for it, however, is natural light. It faces northwest, and the large windows allow the main room to be flooded with light from sunrise until sundown. And so recently I’ve tried to take advantage of this by attempting a windowsill garden.

“Attempt” is the keyword, because I don’t really know the first thing about gardening. My mom maintained all sorts of indoor and outdoor houseplants while I was growing up, but I did not inherit her green thumb. The only other time I even tried to grow something was last summer. I had bought a basil plant on whim, stripped off most of the leaves for an enormous pasta salad, and then forgot to water the plant for two weeks. Needless to say, it did not survive.

So this is my second attempt. I picked up mint and Thai basil plants at the Grand Army Greenmarket a few weeks ago, and would have bought more had it not been the end of the day with slim pickings. I bought a couple of terra cotta pots at the hardware store, then (do not laugh) watched YouTube instructional videos to determine how to correctly transfer the plants between pots and fan the roots. I diligently watered everyday. Everything looked good. Then I left town to go to Boston for a few days. You may have some idea how this story will go.

When I came back, my mint plant looked pathetic. Almost all the leaves were brown or browning. They flaked off the stems upon touch. The stems themselves were like dry and brittle fingers shaking at me for neglecting them. The poor thing needed either some major TLC or divine intervention.

My Thai basil plant, on the other hand, looked even taller and livelier than when I left. It even sprouted some flowers! There were one or two browning leaves, but the rest or bright green. What a difference in how much attention each plant needs.

(Thai basil on the left, mint on the right after many days of resuscitation)

So I decided to take advantage of my plant’s liveliness by making a drink with Thai basil, and found the Thai Basil Sangria in Food & Wine’s August 2007 issue. Even though it’s getting close to winter, sangria just seems like a year-round drink, especially when you can grow Thai basil indoors. I wasn’t making a party punch for a crowd, so I halved the portions while making it a little sweeter and more flavorful by keeping the same amounts for the citrus-basil syrup.  And I didn’t completely strip the plant this time.

Do you realize how ridiculously good wine, brandy, citrus, and Thai basil taste together? I didn’t, so it was a revelation. It was a good reward after a long hectic day of photography for the cookbook. I stored the rest in a pitcher with a lid, and it was still delicious 4 days later.

My mint plant, by the way, is still surviving. I plucked off all the dried leaves and used them in tea. Then I did a bunch of internet research. The general consensus seems to be that mint is a thirsty beast and needs much more than your average herb. It also needs fresh air, so cracking open a window everyday after watering seems to do the trick. It’s coming back alive slowly and even sprouting more little mint leaves.

Next on the list: sweet basil, rosemary, and maybe a chili pepper plant.

____________________________________

Thai Basil Sangria

adapted from Food & Wine

Serves 6

1/4 cup  sugar1/4 cup water4 Thai basil sprigs1 lemon, peeled in 3-inch strips1 orange, peeled in 3-inch strips1 bottle Pinot Grigio, or a dry Spanish or Portuguese white wine, chilled3 ounces brandy4 ounces fresh orange juice, strainedIceClub soda, chilled6 thin orange slices, for garnishIn a small saucepan, combine the sugar and water and bring the mixture to a boil boil. Stir until the sugar is dissolved. Remove the saucepan from the heat and add the Thai basil sprigs, lemon strips, and orange strips. Allow the syrup to stand at room temperature for 20 minutes, stirring often so the liquid can cool. Remove the basil sprigs, lemon strips, and orange strips and discard.In a large pitcher, combine the basil syrup, wine, brandy, and orange juice. Pour the sangria into ice-filled glasses. Top off each glass with club soda and garnish with an orange slice.Tagged as: Cocktails, Drinks, Recipes

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Grilled Lemon Basil Chicken

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May 23, 2011Grilled Lemon Basil Chicken

My dear friend Linda came down from San Francisco for an impromptu lunch yesterday. I was too tired from having finished the Asian Tofu manuscript (hurray!) to make an elaborate meal for us. I needed something quick and easy. 

Linda loves big flavor and chile heat. My solution was in a lovely bunch of lemon basil (bai maeng-lak) that I’d purchased on Saturday from the Hmong vendor at our farmer’s market. If you’re not familiar with lemon basil, get a hold of some.

This is the fresh herb season and I typically overdose on lemon basil. Their delicate, light green leaves are slightly peppery with elements of lemongrass, basil, and mint. Lemon basil is not widely used in Vietnamese cooking as we have herbs such as kinh gioi and tia to. (See the Herb Primer for details.) However, lemon basil is used in other Southeast Asian cuisines. For example, the Thais employ it in soup with shrimp. (I recently it on a crostini topped with the sardine in spicy tomato sauce.)

With this latest bunch of lemon basil, I wanted to use lots of it to show off the herb’s wonderful flavor. This grilled chicken recipe hit the spot. It is similar to the Thai grilled chicken flavored with cilantro. If you don’t have lemon basil, try another herb, such as Thai basil, rau ram (Vietnamese coriander), or kinh gioi (Vietnamese balm).  Even regular Italian basil would work. The trick here is that the seasonings underneath the skin still remains bright and tasty.  Look at the little green bits in the top photo.

Additionally, I deboned the chicken thighs to allow the marinade to penetrate the flesh. That little bit of butchering makes grilling a snap. If you don’t debone the chicken, marinate for about 4 hours or overnight. Serve with steamed sticky rice and a salad.

Serves 4

6 large bone-in chicken thighs (about 2 pounds total)
2 large cloves garlic, chopped
1 teaspoon brown sugar
1/8 teaspoon salt
1/4 plus 1/8 teaspoon white pepper
1/2 cup lightly packed coarsely chopped lemon basil leaves
1 1/2 tablespoons fish sauce
1 tablespoon canola oil
Thai Sweet Chile Sauce, homemade or purchased

1. Debone the chicken thighs. Use the tip of the knife blade to detach the flesh from the bone. Trim and discard any cartilage. Save the bones for stock, if you like. Transfer the chicken to a bowl and set aside.


2. In a mini food processor, grind the garlic, sugar, salt, and white pepper to a coarse texture. Add the basil leaves, fish sauce, and canola oil. Process to a fine texture, pausing the machine to scrape down the sides, as needed. Taste and it should have a strong flavor. Adjust things to satisfy your palate.

3. Transfer the marinade to the bowl of chicken. Use your hands to coat the chicken well. Make sure to peel back the skin to get seasonings between the skin and flesh. Cover and refrigerate for 2 hours.

4. About 30 minutes before grilling, let the chicken sit at room temperature to remove some of the chill. Preheat a gas grill to medium or prepare a medium-hot fire. (You can also use a stove top grill on medium-high heat.)

Grill the chicken for about 12 minutes, turning frequently, until cooked through. Transfer to a plate and let sit for about 5 minutes. Slice the chicken into strips about 1/2-inch wide. Arrange on a plate and serve with the sweet chile sauce.

Related posts:

Thai Grilled Chicken (gai yang)Thai Sweet Chile SauceSardines in Spicy Tomato SauceVietnamese Herb PrimerPosted in Recipes: All, Recipes: Fast and Easy, Recipes: Gluten-Free , Recipes: Grilled, Recipes: Poultry and Eggs, Recipes: Thai | Permalink

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I just read your 'exceptional woman' interview and loved it. Your ideal 11 PM meal is exactly the same as mine, although I often sub in fish sauce. Your advice to first generation Asians is very inspiring. Thank you for those reassuring words.

Posted by:Xuanie |May 24, 2011 at 08:45 AM

Thanks, Xuanie! LOL.

Posted by:Andrea Nguyen |May 24, 2011 at 10:41 AM

What a lovely meal!! I am drooling at the flavors!

Posted by:Belinda @zomppa |May 24, 2011 at 11:52 AM

Funny, coz I use to do the same receipe with Rau Ram under the skin... doing like a pesto with Rau Ram, garlic, Nuoc Mam without oil (the chicken fat is enough). The trick is to grill for some time, put it back in the marinade, and back on the grill...

Posted by:Thanh Viet |May 24, 2011 at 12:56 PM

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