For photo of this dish: http://www.ifood.tv/recipe/chicken_puff_appetizer
8 ounces minced chicken.
100 grams of salted radish, finely chopped
1-2 Thai chiles minced, or ½ tsp of roasted dry Thai chile powder* optional
1/2 cup of ground peanuts.
1 tsp sea salt.
2 tablespoons of palm sugar.
3 cups of cooking oil for deep frying (I use peanut oil)
2 cilantro roots, finely minced and pounded
3 cloves of garlic, finely chopped
3/4 tsp of black pepper.
1 pack of Puff Pastry sheets
Heat large skillet, add 1 tablespoon of peanut oil, turn heat to high.
Add garlic and coriander root, fry until golden brown.
Add minced chicken & cook until chicken is not pink.
Add radish, chile, sugar, salt and pepper, cook for 5 minutes, then add peanuts and mix well.
Remove from heat and allow it to cool.
Cut 1 sheet of Puff Pastry into 16 small pieces.
Wrap small portion of chicken mixture in each piece of pastry.
In frying pan, add 2 cups of cooking oil and heat over moderate heat.
Fry each chicken puff in the oil until it turns golden brown, remove from oil.
Serve with Adjar (Cucumber and Carrot Relish).
In Thailand small side dishes called Kreaung kiam are served. These various salty, sour, sweet, spicy dishes are great accents to the meal. Here is a great Kreaung Kiam dish, Cucumber and Carrot Relish. I often make the Kreaung Kiam ahead of time and allow them to develop their flavours in the refrigerator for a day or two.
Cucumber and Carrot Relish (Adjar)
1 Asian cucumber, peeled, finely sliced
1 carrot, coarsely grated
1 Thai red chile, finely minced
2 tablespoons of finely chopped cilantro leaves
1/3 cup of date palm sugar
1/4 cup coconut or rice vinegar
1 tsp fish sauce
Place date palm sugar, vinegar over moderate heat for 5 minutes, stirring until combined.
Remove from heat. Add minced chiles and fish sauce.
Taste and balance sweet-hot-sour-salty to your taste.
Pour over cucumber & carrot.
Add chile and coriander leaves.
Serve with Pun-sib-tub (Chicken Puff) with Cucumber and Carrot Relish recipe
Other great side dishes:
Cucumber Pickle (Aa Jaad )
Hot-Sweet Spicy Dipping Sauce (Nam Jeem Kai Yang)