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Spicy steamed chicken with noodle in banana leaf
 
     
 

   
 
 Ingredient
             
 
300
g. kampong/village-grown chicken with bones, the part depends on your preference

tbsp Northern Curry Paste ( Kaeng Oom chili paste )
1
tbsp basil leaves 
2
medium sized Thai round eggplants (spited into six pieces)
½
tbsp pea eggplants
2
tbsp roasted rice powder (finely ground)
2
yard long beans (cut into 1 inch)
2
kaffir lime leaves (torn)
2
tbsp light soy sauce

cup sliced coriander and spring onion
½
½ tbsp glass noodle (soaked to soften)
Banana leaves and toothpick for wrapping
 
     
     Method  
       
 
  1. Clean chicken and cut into bite size, mix well the chicken and the curry paste and set aside for further use.
  2. Tear banana leaves into a size of 6 inches, clean the leaves, cut both edges and also tear the banana leaves for use as the strips at the center of the wrappers.
  3. Heat the wok on medium heat, put the mixture of chicken and paste prepared previously, stir until it is dry and releases aroma. Care must be taken not to burn the wok. Add roasted rice and stir, add glass noodle, vegetables and other seasonings and stir to mix well. Remove the heat, and the mixture is now ready for wrapping.
  4. Overlay two pieces of banana leaves in reverse directions to strengthen the wrappers. Put the mixture in the center of the leaves. Do not put too much as it can be difficult to wrap. Fold both left and right sides of the leaves together and wrap at the middle with a strip prepared previously and then fasten with tooth pieces.
  5. Put the wrappers in a steamer and steam on medium heat for 15 minutes or until cooked.
  6. Unwrap slightly and put the wrappers on dishes, garnish with coriander and serve immediately with newly-steamed sticky rice.
 
       
    The recipe is enough for 5-6 wrappers.  
         
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