Don’t you love the fuzzy feeling when you know Christmas is just around the corner?
I know I do! Christmas in our family is the only time of the year we don’t feel guilty to shut the kitchen.
This Christmas period, Raya Thai will be closed for 1 week from 25 Dec, reopening at 5pm on 2 January 2010. We wish you all a happy and safe Merry Christmas & New Year and thank all our customers & friends for all you support & loyalty, love & friendship during the whole year.
Now, to help with your Christmas feast, I would like to suggest a light, refreshing summer recipe as an alternative to a hot Christmas lunch. The shredded chicken, by itself, is yummy enough to nibble on; combined with the dressing, it will make your palate bounce up and down with excitement!
Irwan’s Chicken Salad
½ breast chicken fillet
½ stalk of fresh lemon grass, lightly bruised
½ tsp salt
200 ml coconut cream
Cos lettuce, tear into smaller pieces
½ each red capsicum and green capsicum, julienned
For dressing:
1 clove garlic, minced
2 tbs sambal oelek (optional, available from supermarket)
1sdm dried shrimp (first soak in hot water - when soft, mince it)
4 tbs peanut butter, preferably crunchy
1 ½ tbs sugar
200 ml water
1 tsp white vinegar
¾ tsp salt
Simmer chicken fillet, lemon grass, salt, coconut cream on medium heat until the chicken is cooked through (about 10 mins). Remove from heat and let it cool while you prepare the dressing and salad. When completely cool, shred the meat into small pieces using hand.
Place all dressing ingredients, except water, into a blender and pulse until blended. Then simmer in the water on medium heat for 3 min, remove from heat to cool down.
Pile on the salad, starting with cos lettuce at the bottom, then shredded chicken, pour the dressing generously and garnished with julienned red & green capsicum.
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