Allow me to share my happiness. The weather has been rather good, and I can feel spring in the air. So close!
Last weekend we spent as much time outdoor as possible. It was a nice change to walk around the park in front of my house. During in winter, I even forgot about that space since I was almost always home after dark.
With the warmer weather, I feel like cooking something nice again. This grapefruit syrup cake. A simple chicken salad with Asian flavours. Fruit salad! With ice-cream. It is even better! During this fasting month, I don´t do much creative cooking but stick to simple things that make us feel good.
A kind of chicken larb I make quite often, inspired by a recipe in Marie Claire a while back.
50g thin vermicelli
500g chicken mince
2 Asian shallots, peeled and mince
4 tablespoons fish sauce
2 tablespoons sugar
125ml lime juice
2 bird eye chilies, minced
1 bunch of coriander, 2-3 bunches of laksa leaves (Vietnamese mints), 1 bunch of Thai basils – leaves picked and washed
2 lime leaves, cut into thin strips
Oil to fry (about ½ cup)
In a small wok, heat up the oil and fry the vermicelli until puffed. Drain and set aside.
Meanwhile, in another wok, heat up 1-2 tablespoons of oil. Add in minced shallots until fragrant, then the chicken. Stir-fry until the meat is cooked.
Next, add in the seasoning – fish sauce, sugar, lime juice. Taste the seasoning to make sure you have that sweet-sour balance.
When the meat cools down, add in the chili, herbs, lime leaves and mix well.
Just before serving, fold in the fried vermicelli. Enjoy!