Light Orange Blossom Oranges

Ingredients

2 cups water

1 cup sugar

3 whole star anise

2 tsp orange flower water -- optional

6 large oranges

Fresh mint

 

Directions

Combine first 3 ingredients in medium saucepan. Stir over medium heat until sugar dissolved. Simmer until liquid is reduced to generous 1 cup, about 15 minutes. Remove from heat and stir in orange flower water. Cover; chill until cold. Discard anise.

The above syrup can be made 1 day ahead.

Cut peel and pith from oranges with knife. Slice oranges crosswise into 1/3-inch rounds. Set in bowls. Spoon syrup over. Top with mint.

Make day before or morning of.

Kai Lao - Laotian Chicken

Serves. 6 

Ingredients

1 x 1.5 kg (3lb) roasting chicken

1 ½ tsp salt

2 cloves garlic, crushed

1 tablespoon oil

2 medium onions, finely chopped

½ cup mushrooms, sliced

250 g (8oz) minced meat

1/2 teaspoon salt

½ tsp ground coriander

1 tsp cumin

½ tsp ground black pepper

1 fresh red chili, finely chopped

1 tablespoon chopped fresh coriander leaf

½ cup uncooked rice

1 cup thick coconut milk

2 cups thin coconut milk

1 tbls corn flour (or as needed)

Coriander leaves for decorating

Directions

Wash and dry chicken well, then rub it inside and out with salt and half the crushed garlic. Heat oil in frying pan, fry remaining garlic and onions with the minced meat. Season with salt, pepper and chili. When meat has been fried well. add coriander powder, rice and thick coconut milk. Bring to simmering point, then reduce heat.

Chop the onion finely. Put the oil in saucepan large enough to hold the amount of liquid. Add onion and fry gently for 5 minutes, stirring frequently. Add mushrooms, coriander and cumin and continue to stir for a few minutes. Add salt and pepper, then cover saucepan, turn heat very low and allow to cook for 10 minutes, lifting lid and stirring two or three times.

Add hot water and stock cubes and bring to the boil. Simmer I0 minutes. Add milk and allow to boil once more, stirring occasionally. Mix corn flour with cold water and add to the soup off the heat, then return to heat and stir constantly until it boils and thickens. Serve immediately, sprinkled with coriander leaves.

Hot & Sour Mushroom Soup

Yield: 3 servings  

Ingredients

3 c Vegetable stock

1 tsp Pepper sauce

1 Inch Lemon grass -- finely chopped into rings

3 Kaffir lime leaves -- roughly torn into three

1 tsp Sugar

2 tbsp Lemon juice

2 oz Oyster mushrooms -- coarsely separated - OR- button mushrooms

2 small Fresh red or green chilies - (more if desired) -- crushed to split open  

Directions

In a large pan, bring the vegetable stock to the boil and stir in the Pepper sauce. Add the remaining ingredients and simmer, stirring well until the mushrooms are just cooked but still al dente. Pour into a serving bowl and garnish with coriander leaves.