After enjoying our Golden Bags, we learned how to cook the second dish, Chicken & Galangal in Coconut Milk. Some readers are likely wondering, "What is Galangal?" Here is a brief explanation:
Galangal is a spice native to Java. Widely used in Indonesia and Malaysia, it has a similar appearance to ginger, but is soft and easy to cut. For more information see HERE.
This dish is quite simple, but the hardest part is making sure not to burn the coconut milk. First, we watched the chef...
Then we moved to our cooking stations. My station's ingredients were all prepared...
I started cooking. In the pot, you can see coconut milk with lemongrass stalks. The ends of the lemongrass must be smashed with a hammer to release the flavor. o_O I am against all forms of violence, so this part was difficult for me. I apologized to the lemongrass, then beat it. (laugh)
Cooking...
Finally, after all the ingredients were added, the end result looked like this:
We garnished the top with red chili pepper oil and coriander leaves...except for Ms. D, who hates coriander. (laugh) The taste was nice but we both agreed: more chili peppers could have been added for a bit more "punch". (Ms. D and I had erred on the side of caution and only added one chili pepper.)
Tomorrow, we will cook the final dish. Be sure to visit again!
Baipai Cooking school website is HERE. Highly recommended on Trip Advisor.
I can't believe I made that. It looks too good to be mine... (laugh)
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