For all you great cooks out there, i need your help. I've been trying to make a tropical dish... ?!
It contains chicken with mango sauce, grilled pineapple, and coconut rice!.!. the last time i made it, it was just the chicken and grilled pineapple!.!. but it didn't come out great, so i decided to add the coconut rice!.!. I was wondering if you can give me tips of what to marinate the chicken in so it gives it more "tropical" flavor!. Or how to make some good coconut rice!? if you can jsut give me tips of what i can add to make this dish complete would be great!. thanks!.!.
ps also some beverage idea would be great too thanks!.
Www@FoodAQ@Com
ps also some beverage idea would be great too thanks!.
Www@FoodAQ@Com
Answers:
Here are some options:
http://community!.seattletimes!.nwsource!.c!.!.!.
http://bbq!.about!.com/od/marinaderecipes/!.!.!.
http://recipes!.epicurean!.com/recipe/1495!.!.!.
http://allrecipes!.com/Recipe/Caribbean-G!.!.!.
http://bbq!.about!.com/od/marinaderecipes/!.!.!.
http://www!.recipezaar!.com/135130
COCONUT RICE Recipes:
http://allrecipes!.com/Recipe/Asian-Cocon!.!.!.
http://www!.expertvillage!.com/video/26409!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://thaifood!.about!.com/od/thaisnacks/!.!.!.
DRINKS:
Mango Mojito
2 ounces of mango infused rum
? ounce of club soda
? ounce mango juice
fresh mint leaves
1 lime, cut into small wedges
ice cubes
In a drink glass, muddle a few mint leaves with a couple of lime wedges!. Add the mango rum, club soda, mango juice and ice!. Garnish with a lime wedge and a few mint leaves!.
Www@FoodAQ@Com
http://community!.seattletimes!.nwsource!.c!.!.!.
http://bbq!.about!.com/od/marinaderecipes/!.!.!.
http://recipes!.epicurean!.com/recipe/1495!.!.!.
http://allrecipes!.com/Recipe/Caribbean-G!.!.!.
http://bbq!.about!.com/od/marinaderecipes/!.!.!.
http://www!.recipezaar!.com/135130
COCONUT RICE Recipes:
http://allrecipes!.com/Recipe/Asian-Cocon!.!.!.
http://www!.expertvillage!.com/video/26409!.!.!.
http://www!.foodnetwork!.com/food/recipes/!.!.!.
http://thaifood!.about!.com/od/thaisnacks/!.!.!.
DRINKS:
Mango Mojito
2 ounces of mango infused rum
? ounce of club soda
? ounce mango juice
fresh mint leaves
1 lime, cut into small wedges
ice cubes
In a drink glass, muddle a few mint leaves with a couple of lime wedges!. Add the mango rum, club soda, mango juice and ice!. Garnish with a lime wedge and a few mint leaves!.
Www@FoodAQ@Com
Let start off with coconut rice first!.
INGREDIENTS for Coconut Rice :
2 cups rice, preferably basmati rice
2? cups water
2 pandan leaves [screwpine leaves], tied into a knot [optional]
3 shallots onion, finely chopped
10 tsp thick coconut milk
1 slice ginger
sugar and salt to taste
To Prepare Coconut Rice:
Wash rice several time until water runs quite clear
In a pot, add rice, coconut milk, water [use correct amounts of water according to type of rice
Add shallots, ginger and pandan leaves
Bring to boil, lower heat, simmer 10-12 mins uncovered until the water has been absorbed into the level of the rice
Loosen rice grains with a wooden ladle
Cover with a tight-fitting lid, steam rice on very low heat, about 10-12 mins
When rice is done, gently fluff rice with fork
NOTE: You can use a rice cooker to cook the rice
Grilled Pineapple
1 large ripe pineapple
3 tablespoons honey
1 tablespoon freshly squeezed lemon or lime juice
1/2 teaspoon freshly ground black pepper
Trim, core, and peel pineapple!. Cut into quarters from top to bottom!. Slice out the core from each quarter!. Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise)!. You should now have 12 wedges of pineapple (about 3-inch by 1-inch each)!.
In a small bowl, combine honey, lemon or lime juice, and black pepper!. Brush the glaze onto each slice of pineapple, coating completely!.
Preheat barbecue grill!. Either oil or spray the grill rack with non-stick cooking spray!. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface!. NOTE: Don't overcook, or they'll turn mushy!.
Remove from the grill and brush with any additional glaze one more time!.
Mango Grilled Chicken
8 chicken thighs, left whole or cut in halves or thirds, OR 1/2 medium chicken, chopped into pieces
optional: fresh coriander as a garnish
MANGO SAUCE:
1 fresh ripe mango, OR 2 1/2 cups frozen mango (thawed) - For more on preparing fresh mango, see below
2 1/2 Tbsp!. fish sauce (available in tall bottles at Asian food stores)
2 Tbsp!. Thai sweet chili sauce (available at Asian food stores and some regular grocery stores)
2 Tbsp!. sugar
1/4 cup fresh coriander, chopped
2 cloves garlic
4 Tbsp!. coconut milk
1 Tbsp!. lime or lemon juice
1 fresh red chili, OR 1/2 to 1 tsp!. (or more) cayenne pepper
1/4 tsp!. turmeric
Preparation:
Remove flesh from the mango, discarding the stone!. Place the mango plus all mango sauce ingredients together in a blender or food processor!. Process well to form a smooth sauce!.
Taste-test the sauce!. Add more sugar if too sour (this depends on how sweet your mango is), or more fish sauce if not salty enough!. Add more chili or cayenne if not spicy enough!.
Place chicken in a mixing bowl!. Pour half the mango sauce over, mixing it in well!. Set the rest aside for later!.
Place the chicken in the refrigerator, allowing it to marinate in the mango sauce for at least 10 minutes, or up to 24 hours ahead of time!.
Barbecue the chicen over a hot grill!. Brush or spoon some of the leftover marinade (from the bottom of the bowl) onto chicken pieces the first few times you turn them!. Continue barbecuing until chicken is well done!.
Place reserved mango sauce in a sauce pan over medium heat, stirring until warm (it doesn't need to be boiled/cooked)!.
Serve the barbecue chicken together with the warmed sauce (for dipping or to spoon over chicken)!. This dish is excellent whether served with the coconut rice!.
Www@FoodAQ@Com
INGREDIENTS for Coconut Rice :
2 cups rice, preferably basmati rice
2? cups water
2 pandan leaves [screwpine leaves], tied into a knot [optional]
3 shallots onion, finely chopped
10 tsp thick coconut milk
1 slice ginger
sugar and salt to taste
To Prepare Coconut Rice:
Wash rice several time until water runs quite clear
In a pot, add rice, coconut milk, water [use correct amounts of water according to type of rice
Add shallots, ginger and pandan leaves
Bring to boil, lower heat, simmer 10-12 mins uncovered until the water has been absorbed into the level of the rice
Loosen rice grains with a wooden ladle
Cover with a tight-fitting lid, steam rice on very low heat, about 10-12 mins
When rice is done, gently fluff rice with fork
NOTE: You can use a rice cooker to cook the rice
Grilled Pineapple
1 large ripe pineapple
3 tablespoons honey
1 tablespoon freshly squeezed lemon or lime juice
1/2 teaspoon freshly ground black pepper
Trim, core, and peel pineapple!. Cut into quarters from top to bottom!. Slice out the core from each quarter!. Cut each quarter slice into four pieces (two pieces lengthwise and two crosswise)!. You should now have 12 wedges of pineapple (about 3-inch by 1-inch each)!.
In a small bowl, combine honey, lemon or lime juice, and black pepper!. Brush the glaze onto each slice of pineapple, coating completely!.
Preheat barbecue grill!. Either oil or spray the grill rack with non-stick cooking spray!. Place pineapple wedges on the grill and cook approximately 4 minutes on each side (turning so that grill marks are on all sides) until the pineapple becomes fragrant and starts to dry out on the surface!. NOTE: Don't overcook, or they'll turn mushy!.
Remove from the grill and brush with any additional glaze one more time!.
Mango Grilled Chicken
8 chicken thighs, left whole or cut in halves or thirds, OR 1/2 medium chicken, chopped into pieces
optional: fresh coriander as a garnish
MANGO SAUCE:
1 fresh ripe mango, OR 2 1/2 cups frozen mango (thawed) - For more on preparing fresh mango, see below
2 1/2 Tbsp!. fish sauce (available in tall bottles at Asian food stores)
2 Tbsp!. Thai sweet chili sauce (available at Asian food stores and some regular grocery stores)
2 Tbsp!. sugar
1/4 cup fresh coriander, chopped
2 cloves garlic
4 Tbsp!. coconut milk
1 Tbsp!. lime or lemon juice
1 fresh red chili, OR 1/2 to 1 tsp!. (or more) cayenne pepper
1/4 tsp!. turmeric
Preparation:
Remove flesh from the mango, discarding the stone!. Place the mango plus all mango sauce ingredients together in a blender or food processor!. Process well to form a smooth sauce!.
Taste-test the sauce!. Add more sugar if too sour (this depends on how sweet your mango is), or more fish sauce if not salty enough!. Add more chili or cayenne if not spicy enough!.
Place chicken in a mixing bowl!. Pour half the mango sauce over, mixing it in well!. Set the rest aside for later!.
Place the chicken in the refrigerator, allowing it to marinate in the mango sauce for at least 10 minutes, or up to 24 hours ahead of time!.
Barbecue the chicen over a hot grill!. Brush or spoon some of the leftover marinade (from the bottom of the bowl) onto chicken pieces the first few times you turn them!. Continue barbecuing until chicken is well done!.
Place reserved mango sauce in a sauce pan over medium heat, stirring until warm (it doesn't need to be boiled/cooked)!.
Serve the barbecue chicken together with the warmed sauce (for dipping or to spoon over chicken)!. This dish is excellent whether served with the coconut rice!.
Www@FoodAQ@Com
You don't say what was 'wrong' with the dish but I would make the following suggestions to get a stronger tropical flavour!.
> Make slashes in the chicken before marinating
> Make sure you marinate at least a few hours ahead of time to intensify the flavours
> Try adding some contrasting flavours to the dish - seems to be very much on the sweet side at the moment so probably you need to introduce another flavour something like this marinade combo:
> fresh orange juice
> sweet chilli sauce
> clove of garlic, smashed
> chopped coriander (small handful)
> chopped stalk of lemongrass
Because the marinade is more savory you can then carry off the 'sweet additions' on the side as a nice contrast - like the mango sauce (you could also try a salsa - chop small red onion, coriander, mango, half a chili pepper into a bowl in small pieces, squeeze over juice of a lime, season and youre good to go) and the pineapple rings!. Seems like there are plenty of recipes for coconut rice on the web but personally I simply replace 50% of the water I would normally use to steam cook the rice with coconut milk and then at the end stir in a tablespoon of coconut cream (OR you can grate over coconut block which is even better)!. This only works if you steam cook (i!.e!. a method where you measure water precisely and it is all absorbed by the rice by end of cooking)!. Www@FoodAQ@Com
> Make slashes in the chicken before marinating
> Make sure you marinate at least a few hours ahead of time to intensify the flavours
> Try adding some contrasting flavours to the dish - seems to be very much on the sweet side at the moment so probably you need to introduce another flavour something like this marinade combo:
> fresh orange juice
> sweet chilli sauce
> clove of garlic, smashed
> chopped coriander (small handful)
> chopped stalk of lemongrass
Because the marinade is more savory you can then carry off the 'sweet additions' on the side as a nice contrast - like the mango sauce (you could also try a salsa - chop small red onion, coriander, mango, half a chili pepper into a bowl in small pieces, squeeze over juice of a lime, season and youre good to go) and the pineapple rings!. Seems like there are plenty of recipes for coconut rice on the web but personally I simply replace 50% of the water I would normally use to steam cook the rice with coconut milk and then at the end stir in a tablespoon of coconut cream (OR you can grate over coconut block which is even better)!. This only works if you steam cook (i!.e!. a method where you measure water precisely and it is all absorbed by the rice by end of cooking)!. Www@FoodAQ@Com