Talking 2 Merrel Westhoff
Picture taken by http://www.fotofloor.com/
Profession: metal smith
Hot Spot: Ulu’s, Uluwatu , Bali
Fave meal: Freshly made fish cakes
Fave Cuisine: Indonesian/ Thai
Master Dish: Thai coconut soup
Quote: The bad news is time flies, the good news is you’re the Pilot!
Food today: granola with yogurt, freshly squeezed juice of carrot, ginger and apples, cafe latte with soy milk, 2 little bread rolls with smoked salmon and Philadelphia cream cheese , 3 cups of green tea, whole grain pasta with onions, garlic, spinach, feta and pine nuts, popcorn, mate tea.
Recipe for Thai coconut soup
Ginger, about 2 cm long
Chicken filet, 200 gr
Lemongrass, 1 stalk
Juice of 1 lemon
1 TbSp of cane sugar
6 Shiitake mushrooms
2 cans of coconut milk
100ml fish sauce
1 red chili pepper
3 cloves of garlic
400 ml chicken stock
1 can lychees
Cut: lemongrass, ginger, chili pepper, shiitake, garlic, onion, tomatoes, lychees and chicken filet in small pieces
Lightly fry the chicken in rice oil and set aside
Stir fry: ginger, lemongrass, chili pepper and garlic in a little bit of rice oil and add this to a big stock pot
Add the coconut milk, vegetable stock, fish sauce and lemon juice en let it all boil
Stir fry the shiitake mushrooms and the onions for a couple of minutes in a little bit of rice oil
Add the shiitake mushrooms, onions, sugar and the chicken to the soup. Let it all cook for a few minutes.
As a last step add the tomatoes and the lychees and let the soup simmer for a while.
Now to serve be sure to add a scoop of rice (you can do this with a little bowl) in a soup plate and then slowly add the soup around it.
Be aware not to add the ginger and lemongrass when serving. –> You don’t want to get that bite 😉