Recipe - Machou Chicken

4 cup Water
2 Boneless, skinless chicken
breasts
1 Piece of galanga ('1/4")
dried or frozen OK (sub
fresh ginger root if you
must)
1 teaspoon Fish oil/sauce (Nam Pla) (up
to 2)
3 teaspoon Tamarind soup base or 1 1/2
Tablespoons of tamarind
paste
1 Bud of garlic
1 Tom Yam Cube
One half cn Chopped pineapple (7oz or
45 rings)
One fourth cup Diced scallions
1 Diced hot peppers (your
choice of variety) or
comparable amount of
hotsauce (up to 4)
4 Plum tomatos, quartered

I am enclosing a Cambodian Recipe, called Tamarind Chicken Soup, given to
me by our best friend, Chandary. Her mother makes this soup (without
measuring, of course), and we experimented (I experimented) to approximate
the portions. It is approved by Chandary, so it is authentic. The closest
approximation of taste I have found to it is a soup called MACHOU CHICKEN
(with pineapple & tomato) at THE CAMBODIAN RESTAURANT, in 1727 Wilson
Blvd., Arlington, Virginia. IMHHO, this is THE place you should visit. It's
just a few stops from the Mall (THE MALL) in D.C. All asides aside, here is
the recipe:

TAMARIND CHICKEN SOUP with Pineapple & tomato

Combine water, galanga, tamarind, fish oil, garlic,and tom yam cube. Boil
the water. Dice chicken breasts into cubes and add to boiling water. When
chicken is cooked (2 minutes average), add minced chiles and/or hot sauce
for 30 seconds. Add pineapple, tomato, scallions. Serve to your friends.
Feeds 4 medium hungry people or 2 very hungry people. Serve with jasmine
rice and dipping sauces.
If anyone has any other Cambodian recipes, I would be interested in them. I
have raided the CH archives and have seen what is there. Any help with this
or finding books by Chalie Amatyakul (Cooking Thai, especially), would be
greatly appreciated.

Posted to CHILEHEADS DIGEST V3 #305 by JOHNION@aol.com on Apr 25, 1997