Fresh, tasty & full of flavour!
Recipe by local cook Natasha from ‘Tash Can Cook’.
Featuring fresh and tasty ingredients from Mid Valley retailers:
Aldi, Woolworths, Norm Oliver Butchers, Bakers Delight, Sweet Cravings Bakery.
We hope you enjoyed this FREE in-centre cooking demonstration in April 2025.
Ingredients
- 4 chicken thighs
- 2 tbs tamarind paste
- 1 stalk lemongrass, finely chopped
- 4 cloves garlic, minced
- 2 shallots, minced
- 1 tbs honey
- 1 tbs fish sauce
- 1 tbs chili flakes (optional)
- Salt and white pepper to taste
- Neutral flavoured oil for cooking
Coconut Rice
- 1 cup jasmine rice
- 1 cup coconut cream
- 1 cup water
- 1/2 tsp salt
- 1 tsp sugar (optional, for a hint of sweetness)
- 1 tbs shaved coconut (optional, for garnish)
Asian Salad
- 1 large cucumber, thinly sliced
- 200g marinated tofu or firm tofu, sliced
- 1 cup fresh coriander, chopped
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 red chili, thinly sliced (optional)
Dressing:
- 2 tbs sesame oil
- 1 tbs Chinkiang Vinegar (or balsamic/rice vinegar)
- 1 tbs soy sauce
- 1 tsp sugar or honey (optional)
Garnish:
- 1 tsp toasted sesame seeds
- Fried shallots
- Spring Onion
- Salt to taste
Instructions
Tamarind & Lemongrass Chicken
- In a bowl, mix tamarind paste, lemongrass, garlic, shallots, honey, fish sauce, salt, pepper and chili flakes if using.
- Add chicken to the marinade, ensuring it’s well-coated. Marinate for at least 30 minutes to overnight.
- Heat oil in a grill pan or skillet over medium heat.
- Cook chicken for 6-7 minutes on each side or until fully cooked.
- Chicken can be cubed and skewered if desired.
- Serve hot, garnished with fresh herbs if desired.
- Pairs well with Coconut Rice and Asian Salad.
Coconut Rice
- Rinse the Rice: Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents stickiness.
- Cook the Rice: In a medium saucepan, combine the rinsed rice, coconut milk, water, salt, and sugar (if using). Stir gently to mix.
- Simmer: Bring the mixture to a gentle boil over medium heat, then reduce the heat to low, cover the saucepan, and let it simmer for 15-18 minutes, or until the rice is fully cooked and has absorbed the liquid.
- Rest: Turn off the heat and let the rice sit, covered, for another 5-10 minutes to finish steaming.
- Fluff and Serve: Fluff the rice with a fork, garnish with shaved coconut if desired, and serve warm.
Asian Salad
- Prepare the Tofu: Slice the marinated or firm tofu into thin soldiers and add to a large mixing bowl.
- Prepare the Vegetables: Slice the cucumber into batons, thinly slice the onion, roughly chop the coriander and mince the garlic – add it all into the bowl with the tofu. If you like a bit of heat, add the thinly sliced red chili.
- Make the Dressing: In a small bowl, whisk together the sesame oil, vinegar, soy sauce, and sugar (or honey). Adjust the sweetness or acidity based on your taste. If you’d like a citrus kick, add fresh lime juice to the dressing.
- Assemble the Salad: Mix all the ingredients together, pour the dressing over the salad and toss gently to combine.
- Finish with Garnishes: Sprinkle the salad with toasted sesame seeds, fried shallots and spring onion.
- Serve: Can be served immediately or let it chill in the fridge for 10-15 minutes to let the flavours marinate.
ABOUT THE AUTHOR:
Natasha | ‘Tash Can Cook’
Natasha is a passionate local culinary cook from Gippsland with over 6 years of expertise in teaching cuisines from all over the world.
Tash Can Cook offers a range of culinary services including private in home catering, cooking parties and classes, workshops and demonstrations.
