Recipe: Swimming Rama
Or, to put it in other words...
Blender!
Sauce Ingredients
13.5 ounce can Coconut Cream
Roasted Unsalted Peanuts (sufficient to fill the above can)
6 TBS Raw or Natural Sugar
3 TBS Fish Sauce
3 TBS Black Rice (Chianking) Vinegar
1 tsp Curry Paste
3 1-1.5" lengths of fresh lemongrass
Sauce Instructions
Put all the ingredients (starting with the Coconut Cream) in the Wet container of a Vitamix blender.
Blend starting with Variable 1, rapidly accelerating to Variable 10, and then High, until smooth.
Swimming Rama Ingredients
1 lb Chicken Tenders or Chicken Breast Meat sliced in strips
2 oz Baby Spinach
Peanut Sauce (Above)
Corn Starch
Fish Sauce
Sugar
Swiming Rama Instructions
Mix a bit of corn starch, water, and fish sauce into a light paste, it should be smooth and flowing rather than thick. Toss the chicken in the paste, and put aside for 10 minutes or so. While the chicken is resting, heat a large put of water to boiling. You want enough room for the chicken to not clump when added.
In a separate sauce pan, bring the sauce up to a simmer. You won't need all the sauce in the sauce recipe, you'll want enough to generously pour over the chicken.
On a serving plate, spread the baby spinach.
Add the chicken to the boiling water. You want it to separate, and cook until it is white throughout. Remove and drain the chicken. When the chicken is drained, put it on the spinach, and top with the heated sauce. Serve with rice.
Note: This is a very mild sauce, those wanting a spicier sauce should use more curry paste or toss some peppers into the blend.
Blender!
Sauce Ingredients
13.5 ounce can Coconut Cream
Roasted Unsalted Peanuts (sufficient to fill the above can)
6 TBS Raw or Natural Sugar
3 TBS Fish Sauce
3 TBS Black Rice (Chianking) Vinegar
1 tsp Curry Paste
3 1-1.5" lengths of fresh lemongrass
Sauce Instructions
Put all the ingredients (starting with the Coconut Cream) in the Wet container of a Vitamix blender.
Blend starting with Variable 1, rapidly accelerating to Variable 10, and then High, until smooth.
Swimming Rama Ingredients
1 lb Chicken Tenders or Chicken Breast Meat sliced in strips
2 oz Baby Spinach
Peanut Sauce (Above)
Corn Starch
Fish Sauce
Sugar
Swiming Rama Instructions
Mix a bit of corn starch, water, and fish sauce into a light paste, it should be smooth and flowing rather than thick. Toss the chicken in the paste, and put aside for 10 minutes or so. While the chicken is resting, heat a large put of water to boiling. You want enough room for the chicken to not clump when added.
In a separate sauce pan, bring the sauce up to a simmer. You won't need all the sauce in the sauce recipe, you'll want enough to generously pour over the chicken.
On a serving plate, spread the baby spinach.
Add the chicken to the boiling water. You want it to separate, and cook until it is white throughout. Remove and drain the chicken. When the chicken is drained, put it on the spinach, and top with the heated sauce. Serve with rice.
Note: This is a very mild sauce, those wanting a spicier sauce should use more curry paste or toss some peppers into the blend.