Travel Eats: Little Thai with Big Flavor

Posted on October 19, 2011

Every couple of months I treat my staff to a thank-you-for-all-your-hard-work lunch. The only rules that apply are that we try something new every time, and go as local as we can here in Kuala Lumpur. Our latest spot was Little Thai hawker stall at Restoran Hari Hari Datang food court (Everyday Restaurants in English), where we joined about 100 other hungry people for lunch.

At Little Thai, three gulf-enflamed woks were manned by a competent Thai chef, a young attractive woman who shared with me some, but not all, of her cooking secrets. I stood by her stove and watched as she and her assistant prepared our meal.

Dish #1: A spicy green chicken curry with a luscious base of fresh coconut milk infused with lemongrass, kefir lime leaves, and chilies. Poetry!

Dish #2: A green papaya salad, made in a typical wooden, mortar-and-pestle-style Thai salad bowl. The dressing, a perfectly tart-sweet concoction, brought out the flavors of  the shredded green papaya, carrots, and green beans.  Peanuts and chilies dusted the top.

Dish #3: Chicken with bits of lemongrass in a light sauce was perfectly seasoned. The secret here is that the chicken was parboiled so the stir-frying literally took two minutes. When I asked about the sauce the answer was, “It’s a regular sauce.”

Dish #4: Green curry rice with shrimp, squid, and lots of aromatic fresh Thai basil, kefir lime leaves, and scallions. The perfect meal-in-one.

Dish #5: Pad Thai with shrimp, eggs, tofu, and little mounds of dried crushed chilies, peanuts, and fresh bean sprouts. The only thing missing was a wedge of lime.

From another stall we ordered calamansi juice with whole sour plums, a refreshing blend of sweet and tart. For dessert, I had to try  the peanut-sesame brittle from a nearby Chinese stall.

As we were enjoying our meal, we bumped into the air conditioning maintenance crew who services my home (a funny what-are-you-doing-here moment), and the embassy’s upholsterer, responsible for all of the lovely pillows on my couches. Running into these people at the local watering hole was the first time since moving to KL a year ago, that I felt like I was part of a neighborhood.

The total cost of our incredible lunch for five was 80 RM, about 30 dollars. Impossible to find anywhere else on earth, except maybe in Bangkok. Little Thai is open for lunch and dinner, everyday except Sunday. They do take-out, too. The address is the crossroad between Jalan Ulu Klang and Jalan Ampang below the MMR2 fly-over near Ampang Hilir Lake.

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Homemade Rocks! Grilled Chicken-Veggie Skewers

Posted on September 7, 2011

Well-marinated chicken on the grill makes a perfect dinner. Here, I drizzled a bit of yogurt-herb dipping sauce over the top of the chicken and served it alongside spice-infused basmati rice. I can’t claim to have invented this delicious recipe. It comes from a magazine called Backyard Barbecue: The Absolute Best Recipes for All Your Summer Favorites (August 2011)…a publication from the hit TV show Cook’s Country http://www.cookscountry.com/. Definitely a keeper.

Grilled Chicken Kebabs
Serves 4
½ cup plain yogurt
½ cup extra virgin olive oil
4 garlic cloves, minced
2 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breasts (about 1-1/2 pounds), cut into 1-inch cubes
2 tablespoons chopped fresh basil
3 tablespoons lemon juice
2 red bell peppers, cut into 1-inch pieces
1 large red onion, halved and sliced into pieces big enough to skewer

  1. Whisk yogurt, ¼ cup oil, 3 cloves garlic, thyme, oregano, salt, pepper, and cayenne in large bowl. Stir in chicken. Cover with plastic wrap and refrigerate for 3 to 6 hours.  Whisk remaining ¼ cup oil, remaining 1 clove garlic, basil, and lemon juice in a small bowl. Cover and refrigerate while chicken is marinating.
  2. Remove chicken from yogurt marinade; discard marinade. Thread each skewer with 2 pieces pepper, 1 piece onion, 2 pieces chicken, and 1 piece onion. Repeat twice more, ending with 2 additional pieces pepper.
  3. For a charcoal grill: Light large chimney starter filled with charcoal briquettes (6 quarts, about 100 briquettes). When coals are hot, spread them evenly over bottom of grill. Set cooking grate in place, cover, and heat until hot, about 5 minutes.
  4. For a gas grill: Turn all the burners to high, cover and heat until hot, about 15 minutes.
  5. Clean and oil cooking grate. Grill kebabs, uncovered, until vegetables and chicken are charred around the edges on all 4 sides and chicken is cooked through, about 2 minutes per side (3 minutes per side if using gas). Transfer to serving platter and brush kebabs all over with lemon dressing. Serve.

Yogurt-Herb Dipping Sauce

Makes about 2 cups

1 cup plain yogurt

3 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1 garlic clove, minced

1 tablespoon minced fresh basil

1 tablespoon minced fresh mint

½ teaspoon salt

¼ teaspoon pepper

1 cucumber, peeled, halved lengthwise, seeded, and chopped

  1. Whisk yogurt, oil, lemon juice, garlic, basil, mint, salt, and pepper in medium bowl.
  2. Add the cucumber to the bowl and mix to thoroughly coat. Cover mixture with plastic wrap and refrigerate until flavors blend, about 30 minutes. Serve.


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Homemade Rocks! Perfect Basil Pesto

Posted on June 24, 2011

There’s nothing like a spoonful of freshly-made basil pesto to liven up a meal…like this delicious shrimp with pasta. Here’s my no-fail recipe for perfect pesto every time. It’s fabulous served with grilled shrimp, fish, or meats, drizzled over veggies, mixed in veggie-pasta salads, and of course, paired with fresh mozzarella and sun-sweet, vine-ripened tomatoes. Summer eating doesn’t get any better than this! If you want a lighter sauce, 2 tablespoons of water can be substituted for part of the oil.

Basil Pesto
Makes about 1 cup
2 cups tightly packed basil leaves, about 2 ounces
1/3 cup light olive oil or vegetable oil
3 tablespoons grated Parmesan cheese
1/3 cup pine nuts, toasted
1 garlic clove, crushed
Salt and freshly ground pepper, to taste

In a food processor pluse all of the ingredients until smooth, scraping down the sides of the bowl as necessary. Adjust the seasoning. Transfer the pesto to a small bowl and cover with plastic wrap directly against the surface of the sauce (this prevents discoloration). Refrigerate or freeze until needed. The pesto keeps for 5 days refrigerated, and can be frozen for up to 1 month.

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Homemade Rocks! 20 Minute Spaghetti Sauce

Posted on May 17, 2011

A simple and perfectly delicious tomato sauce, especially if you like your pasta sauces on the light side. I was in a hurry so I boiled some capellini…but, if you can get fresh, flavored pasta, such as basil, garlic, or lemon, you’re in for a real treat. I topped my plate with tons of basil. Not surprisingly, my kids opted for only Parmesan cheese. As with all my family’s favorite recipes…this comes from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be. My #1 family cookbook.

Twenty-Minute Tomato Sauce
Makes about 2-1/2 cups
4 tablespoons olive oil
2 garlic cloves, minced
2 pounds (about 7) large, vine-ripened tomatoes, cut into a ½-inch dice (about 4 cups)
1 tablespoon Italian seasoning
1 tablespoon brown sugar
1 teaspoon salt
Freshly ground black pepper
2 tablespoons tomato paste or ½ cup tomato sauce, to taste
1/3 cup chopped fresh basil or your favorite fresh herbs

  1. In a large saucepan, combine 3 tablespoons of the olive oil and the garlic, and sauté over medium heat, stirring frequently, until the garlic turns a light brown color, about 1 to 2 minutes. Be careful not to burn the garlic because it will turn bitter.
  2. Add the tomatoes, Italian seasoning, brown sugar, salt, and pepper, and simmer, stirring occasionally, for 10 minutes.
  3. Stir in the tomato puree, and continue to simmer for 10 minutes. Stir in the basil and the remaining 1 tablespoon of olive oil, adjust the seasoning and serve. Refrigerate or freeze leftovers.

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Two-Star Michelin Chef Curtis Duffy Comes to KL…and Brings Some Unique Flavors of America!

Posted on May 2, 2011

What happens when a two-star Michelin chef from Chicago comes to town as part of an event called, “The Best of America,” held at the Hilton KL? He brings good things! At a cooking demo followed by a lunch, a lucky group of 30 learned how to make this olive oil poached salmon. Duffy seals the raw salmon with the oil in a bag using the sous-vide method, then he poaches it for 45 minutes at 118 degrees F. The finished fish, of a buttery yet firm texture, is combined with the flavor of licorice coming from lacy strips of fennel bulbs and a fennel leaf emulsion. A mustard vinaigrette, chopped black olives, red sorrel leaves, anise hyssop, sweet cicely leaves and fennel blooms round out the rest of the flavors. The accompaniment: a smattering of airy, crisp crackers made from tapioca flour, akin to rice crackers. Salmon and fennel are two of my favorite foods…so I truly enjoyed this dish and its fresh, green, spring-like presentation.

Soup followed…a healthy, earthy combination of barley and quinoa enveloped in veil of amaranth, moistened with a toasted sunflower seed consomme. At Duffy’s cooking demo, I learned that there are 12 garnishes in that dish, yes, twelve! Sultanas, caramelized pearl onions, puffed amaranth, fried sunflower seeds, sunflower sprouts, burgundy amaranth, quails grass, chive tops, chive blossoms, lemon balm, sweet woodruff, and Queen Anne’s lace. Let’s here it for fresh herbs!  Duffy described the flavor profile as earthy, nutty, and dark, with raisins and onions for sweetness, and the lemon balm to lighten and highlight.

I’ve never come across a palate cleanser quite like this before: liquid sudachi (a small, green Japanese citrus fruit described as a mandarin hybrid with a tangy grapefruit-like flavor) wrapped in coco butter and white chocolate with nepitella mint resting on a bed of super fine sugar. These white balls came with an official warning from the chef and waiter: put it in your mouth and keep your mouth closed. Why? Because the perfectly tart liquid center squirts out like a geyser. At the cooking demo, we learned how to make these lovely balls…I will give it a try someday.

Finally, this sinful dessert reminds me of the game Candyland. Strings of chocolate Manjari ganache form a checkered path along which one might fall into a pool of caramel spiked with cassia buds, puddles of blueberry and lemon puree, a sand pit of brown butter powder, or hit a rock of cocoa. Mountains of hazelnut financiers are buried under the winding path, one of them topped with a quenelle of mandarin ice cream garnished with dill, banana mint, and candied rind. All I can say is, Wow! I’ve never experienced so many flavor combinations on one dessert plate. The chocolate rush was so intense I felt like a kid again.

As part of Duffy’s gastronomic program he also prepared a six-course dinner, including all of these delicious dishes plus…sea urchin with rhubarb, hojo santa and hyssop bloom (excellent flavor combo); Nantucket bay scallops with romaine lettuce marmalade and white poppy seed milk (okay, the milk was a little too funky for me); and grilled Wagyu beef ribeye with smoked coconut pudding, yuzu puree, preserved kumquats with African blue basil (really nice, even if I’m not a red meat eater…my husband loved it).

During an interview, when I asked Duffy to describe his cuisine, he said, “thoughtful-progressive.” He’s right on both counts. I predict a third star will come his way someday.

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Make Room for the Best Meat Loaf in Town

Posted on April 11, 2011

Whenever my family asks for meat loaf, this moist and delicious rendition, from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be, is what I serve. I load it with fresh herbs, and glaze it with a mixture of ketchup, molasses and seasoned rice vinegar. Mashed potatoes, baked potatoes, sweet potatoes and a green, such as broccoli or beans, are standard accompaniments, but get fancier if you wish (I love creamed spinach).

Leftovers are good cold with hit of Dijon mustard (or ketchup for son) in a sandwich made with robust whole grain bread, or alongside  a mixed green salad. Potato salad is awesome, too. I will post a recipe for a sublime classic American version soon, but come to think of it, my Austrian potato salad made with fingerling potatoes and chicken stock would be delicious as well. Good news: this meat loaf can be assembled up to 6 hours before baking, keep refrigerated. The baking time may increase by 10 to 15 minutes. Enjoy!

Best-Ever American Meat Loaf

Serves 10
Canola oil cooking spray for greasing the pan
Glaze
1/4 cup ketchup
1 tablespoon molasses
1 teaspoon seasoned rice vinegar
Meat Loaf
2 pounds lean ground beef (preferably chuck) or a meat loaf mix of pork, veal, and beef
2 large eggs, lightly beaten
2/3 cup thinly sliced scallions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
1 cup plain bread crumbs
1-1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper or a couple drops of Tabsaco sauce
1/2 cup plain low-fat yogurt or whole milk

  1. Preheat the oven to 350 degrees F. Line a large baking pan with foil and lightly grease it.
  2. To make the glaze, mix all of the ingredients in a measuring cup or a small bowl; set aside.
  3. To make the meat loaf, combine all of the ingredients in a large bowl and mix with a fork or your hands (wet your hands first to reduce sticking) until well blended. (See cooking tip below for checking the seasoning of the meat loaf mixture before baking it.) Form the meat loaf mixture into a large ball and transfer it to the baking pan. Using your hands, mold it into an oval-shaped loaf approximately 10 inches long and 2-1/2 inches high. Using the back of a spoon, evenly “frost” the meat loaf with the glaze.
  4. Bake for 1 hour and 25 to 30 minutes, or until completely cooked: an instant-read thermometer should read 160 degrees F, and the juices should run clear when the center of the loaf is pierced with a knife or skewer. Remove the meat loaf from the oven and allow it to rest for 15 minutes before slicing. The meat loaf will keep refrigerated for 3 days.

Cooking Tip: To check the seasoning before baking, spray a small skillet with canola oil cooking spray and cook about 1 tablespoon of the meat loaf mixture until well done. Taste the cooked meat and adjust the seasoning in the remaining meat mixture if necessary.

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Delectable and Simple Teriyaki Salmon

Posted on March 27, 2011

Easy and intensely satisfying (healthy, too!). The other day at a lunch in honor or the Australian Ambassador to Malaysia, I served this teriyaki salmon alongside delicate yet meaty green tea soba noodles and crisp-tender Chinese broccoli in oyster sauce. The salmon recipe is adapted  from Blue Ginger: East Meets West Cooking with Ming Tsai by Ming Tsai and Arthur Boehm, a cookbook I’ve owned for many years and am now just beginning to peruse and cook from with delicious results.

Serves 4
1 cup soy sauce
Juice and zest of 2 oranges
3 tablespoons brown sugar
4 garlic cloves, peeled and left whole
1 tablespoon finely chopped fresh ginger
1 tablespoon white sesame seeds
4 skinless salmon fillets (about 6 ounces each), preferably center cut for even thickness

  1. Combine the soy sauce, orange juice and zest, brown sugar, garlic, and ginger in a medium saucepan. Bring to a boil over high heat, then reduce heat and simmer until reduced by half or syrupy, about 15 minutes. Remove from the heat and stir in the sesame seeds. Allow to cool, then transfer the sauce to a baking dish, add the salmon, turn to coat, and marinate for 1 hour.
  2. To cook, preheat the broiler or prepare an outdoor grill. If using an outdoor grill, spray the grill with cooking spray. Grill or broil (I broiled my fish) the salmon over medium-high heat, turning it only once and cook for about 4 to 5 minutes on each side (the cooking time will depend on the thickness of the salmon…you can check doneness by gently separating the meat with the tip of a very sharp knife to see if it is cooked through). Baste the salmon as it cooks. Serve immediately.

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Chicken or Beef Fajitas for Homemade Tortillas

Posted on March 5, 2011

As promised in my previous blog entry, Homemade Rocks! Sizzling Tortillas, here is my chicken fajitas recipe from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be. The grilled zucchini is for my vegetarian daughter, but it was so good we all ended up adding it to our tortillas. Some topping ideas for the table include: grated cheese (such as sharp cheddar or Monterey Jack), guacamole or sliced avocado, diced tomatoes, lettuce, olives, jalapeno peppers, fresh cilantro, salsa, sour cream or lime wedges. Any leftovers can be made into delicious sandwiches, a salad, quesadillas, or tacos.

Marinated Grilled Chicken or Beef Fajitas
Serves 4
2 tablespoons canola oil
2 tablespoons seasoned rice vinegar or freshly squeezed lime juice
2 tablespoons Worcestershire sauce
1 large garlic clove, crushed
½ teaspoon ground cumin
1 teaspoon chili powder
1-1/4 to 1-1/2 pounds beef skirt steak or boneless chicken breasts (cut horizontally in half), or cutlets, or a mixture
1 tablespoon canola oil
2 large red bell peppers, washed, cored seeded, and cut into strips
1 sweet onion (such a Vidalia), thinly sliced
12 7-inch flour tortillas

  1. For the marinade, combine all of the ingredients in a small bowl, mix well, and set aside. If you plan to marinate the beef or chicken in a bowl rather than a zip-lock bag, use a large bowl to make the marinade. Using a fork, pierce the beef or chicken all over to allow the marinade to seep in, then place it in a l1 gallon zip-lock bag. Add the marinade, seal (or cover with plastic wrap) and refrigerate for at least 30 minutes, or overnight.
  2. Heat the oil in a large skillet over medium-high heat. Add the pepper and onion and sauté for 10 minutes. Remove from the heat, cover, and set aside.
  3. To grill the beef or chicken, preheat the grill. The chicken will take longer to cook than the beef, so if you are serving both, start the chicken first. Have a clean platter ready for the cooked meat. Grill the chicken for approximately 10 to 12 minutes on each side, or until the juices run clear when the chicken is pierced with the tip of a knife. Grill the beef for approximately 6 to 8 minutes on each side, or to desired doneness. Transfer to the platter.
  4. As an alternative, to broil the beef or chicken, preheat the broiler. Arrange the beef or chicken in a broiler pan lined with foil. Broil the chicken for approximately 12 minutes on each side, the beef for approximately 7 minutes on each side. Transfer to a platter.
  5. While the meat is cooking, heat the tortillas according to package directions You can also heat them on the grill just before serving by toasting them for a minute or two on each side. Wrap the tortillas in foil to keep them warm.
  6. Using a sharp knife and a chopping board with gutters to catch any juices, slice the cooked beef or chicken, against the grain, about ¼-inch thick on the diagonal and serve immediately with your toppings.

Timesaving Tip: Cut the beef or chicken into ¼-inch strips before marinating. This will cut the marinating time down to about 15 minutes, as the flavor will be more quickly absorbed into the meat. A grill rack will be necessary for the grill, but the strips can also be broiled or sauteed.

Variation: You can replace the chicken or beef with peeled fresh large shrimp. Marinate for about 20 minutes, then grill, broil, or saute for just a couple of minutes on each side…shrimp cook quickly. For vegetarian fajitas, marinate tofu, portobello mushroom, or your favorite vegetables in the marinade for about 30 minutes, then grill or broil to desired tenderness. Slice into strips before serving.

Advance Preparation: The beef or chicken should marinate for at least 30 minutes, and up to 12 hours. The sauteed pepper-onion mixture can be made 2 days in advance, keep covered and refrigerated, reheat before serving.

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Homemade Rocks! Sizzling Hot Tortillas

Posted on February 24, 2011

Sometimes it’s not the seductive photos of the food, but rather the way an author describes the cooking method  that lures me into the kitchen. When I was paging through a back-issue of Fine Cooking from 2006, an article titled, “Making flour tortillas is easier than you think,” caught my attention. (Yes, the magazine is five years old. I’m a packrat when it comes to food magazines…I drag them around the globe and flip through them when I need inspiration.)  This is the line that sold me: “And you know what? They really are easy to make….Once you taste these and see for yourself how uncomplicated it is to make them, store-bought tortillas may not taste the same ever again.”

Living in KL,  good tortillas, that are not rubbery or freezer burned, are hard to come by. But now, I look no further than my own kitchen for light, soft, flaky tortillas. Last night, I served babies with chicken fajitas from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be (recipe will appear in a future post). My vegetarian daughter eagerly filled her tortilla with grilled zuchinni, red bell peppers, onions, cheese, avocado, salsa and a sprinkle of fresh cilantro.

Thank you Fine Cooking for continuous inspiration and great recipes over the years!

Makes ten 8-inch tortillas

9 ounces (2 cups) unbleached all-purpose flour, plus more for kneading and rolling
1 teaspoon table salt
¼ teaspoon baking powder
¼ cup cold vegetable shortening (I use unsalted butter), cut into small pieces

In a medium bowl, stir the flour, salt, and baking powder. Add the shortening and cut it into the flour with a pastry blender or two table knives until the mixture resembles a coarse meal.

Stir in 2/3 cup warm water with a fork until a shaggy dough forms.

Turn the dough out onto a floured surface and knead until smooth and soft, 3 to 4 minutes, reflouring the surface as necessary. After kneading, the dough should not be very sticky. Portion the dough into 10 (the original recipe calls for 8, but I find them too big) equal pieces, about 2 ounces each (I use a scale to weigh the dough).

Cover the dough balls loosely with plastic wrap and let sit for at least 30 minutes and up to 2 hours.

When ready to cook the tortillas, heat a large skillet (recipe calls for cast iron, but I use a heavy, non-stick skillet) or griddle over medium heat until hot. Working with one ball of dough at a time (keep the others covered) and using just enough flour to prevent sticking, roll the dough into 9 to 10-inch rounds. The dough should be so thin that you can vaguely see the pattern of your countertop through it (great description, though not quite true), and it should be more or less circular, though an amoeba shape it fine, too.

Peel the dough off the counter and lay it in the skillet or on the griddle. Cook until the tortilla bubbles and puffs and the bottom browns in spots, 45 to 60 seconds. If any gigantic bubbles form (call your kids to witness this magic) pierce them so the tortilla cooks evenly (I just gently flatten them with a spatula). Flip with a spatula and cook until the second side gets brown in spots, and any translucent, raw-looking areas become opaque, another 45 to 60 seconds. (If the tortillas brown too quickly or start burning in spots, reduce the heat to medium low.)

Transfer to a clean dishtowel and cover to keep warm (I place the cooked tortillas on a cake rack and then cover them). Repeat with the remaining dough, stacking and covering each tortilla as it is cooked. Because they are not loaded with preservatives, these tortillas taste  best when freshly made. They can be frozen. Thaw frozen ones in their wrapping, then heat them in a dry frying pan (the same way you cooked them), or wrap them in foil and heat them in a 350 degree F oven until warm, about 10 minutes.

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Super Quick and Easy Chicken Curry Everyone will LOVE

Posted on December 8, 2010

chicken-curry1The title says it all. When this chicken is served, my nephew, the most picky eater I know, becomes a member of the clean plate club. I serve it for family dinners and when friends come to dinner.  It can be marinated overnight and stir-fried just before serving. It’s perfect with basmati rice (I’ll share tips for cooking basmati rice later) and a side of broccoli steamed then stir-fried with garlic. I’m getting hungry just thinking about it.

Quick and Easy Chicken Curry

Serves 6
2 pounds chicken breast, cut into ½-inch dice
2 red bell peppers, cored, seeded, quartered and cut into ¼-inch strips
2 medium sweet onions, halved and thinly sliced
2 tablespoons mild curry powder
2 tablespoons sugar
2 tablespoons vegetable oil
2 tablespoons fish sauce or soy sauce
6 scallions, trimmed and sliced into large pieces
1/3 cup chopped fresh cilantro
Freshly squeezed lime juice
Lime wedges for the table

1. Combine the chicken, red bell pepper, onion, curry powder, sugar, 3 tablespoons of the vegetable oil, and fish sauce in a bowl. Mix until well combined, then allow to marinate, covered and refrigerated, for at least 30 minutes, or overnight.

2. Heat the remaining 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the chicken mixture and half of the scallions and sauté for about 5 to 7 minutes, or until the chicken is cooked. Transfer the cooked chicken to a serving bowl and cover with foil to keep warm. Reheat the skillet, add the remaining chicken mixture and scallions, and repeat the procedure.

3. Garnish with the cilantro and a squeeze of fresh lime juice. Serve immediately, with lime wedges.

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