She also declined to eat this wonderfully Asian tapioca dessert, stating, "I don't like tapioca." Not entirely true since she would drink/eat bubble tea by the gallon if allowed. This dessert is green because I used pandan tapioca pearl, and unfortunately it did not have that ethereal floral aroma and flavor of fresh pandan. Neither did my can of pandan extract which tasted and smelled like lawn clippings and was summarily poured down the sink. The tapioca tasted like sugar, but it's really all about the texture anyway. Topped with a coconut custard it was a huge hit with the adults in the family.
The real crowd pleasure of the night was Duguid's Aromatic Chicken from the Shan Hills. I used boneless/skinless breasts--the Wonder Bread of chicken, and even they turned out unbelievably juicy and "lemongrassy" (Ian's word).
2/3 cup chopped garlic
1/2 cup sliced ginger
2 dried red chiles, stemmed
About 1 TBS salt
1/4 cup peanut oil or vegetable oil
one 3-3 1/2 lb chicken chopped into small pieces
1 cup sliced white or yellow onion
1 TBS turmeric
3 stalks lemongrass, trimmed, smashed and sliced into 1" lengths
2 Roma or other fleshy tomatoes, cut into small wedges (I omitted)
1/3 cup very fresh tender young (Kaffir) lime leaves (mine came from the freezer)
1/2 cup coriander (cilantro) leaves, finely chopped
If you have a mortar, pound the garlic, ginger and chiles together with a little salt to make a coarse paste; if not, mince them, set aside.
Heat the oil in a large pot or wok over medium-high heat. Add the chicken and turn the pieces in the hot oil for about 3 minutes. Add the onions, 2 tsp of the salt, the turmeric, lemongrass, the ginger/garlic/chiles and tomatoes and stir and cook for 2 minutes. Lower the heat to medium, cover and simmer for 5 minutes.
Add the lime leaves and another 1/2 tsp salt, stir, and simmer for 10 minutes or until the chicken is tender and cooked through. Taste and adjust salt if you wish. Add the coriander, stir in and serve.