This NEVER goes wrong, is quick, easy and healthy. On the table in 15 minutes. Even my conservative and fussy 16 yr old brother in law loves it. Flavour is amazing! (am drooling just writing the recipe!) Just wanted to mention that the chilli powder used is Australian chilli powder (ie hot stuff) not the milder variety used in making US/Mexican chilies!!
Very easy to make, but prepare everything before cooking as it takes about 10 – 15 minutes once the water starts boiling. Can adjust water content and meat quantities as desired.
A Cantonese chef — my roommate– gave me this recipe that I translated into English. It’s pan-fried egg noodles (crispy brown in places) topped with a mix of vegetables and seafood in a light white sauce. Very nice.
Make and share this Cambodian Chicken Soup recipe from Food.com.
It is said that Indonesian food is “aromatically extravagant” because local cooks often fry their spices and other seasonings before putting them on the meats. This extra step releases essential oils and flavors, which are readily apparent in this chicken recipe. From Weber’s Art of the Grill, one of my favorite cookbooks! PREP TIME DOESN’T INCLUDE 1 1/2 HOURS MARINATING AND COOLING TIME.
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